Prime Rib Roast

ScottW

I am looking for suggestions for cooking a 9 pound Prime Rib Roast. The butcher cut it much bigger than I expected. What cooking times and temps would you suggest using my Large BGE? I hope to get the center to 120 degrees or so. 

jtcBoynton

Suggest you start by reviewing:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

Basically a low temp cook to get edge to edge even cooking and then a high temp to get a nice crust.

Eggcelsior

Reverse sear. Cook at 200 and it should take around 4 hours. Pull it off at 110. Sear at the end if you want, or finish it in the oven depending on the timing of the meal. It can sit tented for 90 minutes or so after the low and slow. Stick it in the fridge on a rack now, open to air. This will dry the surface and promote browning. Salt it liberally 24-48 hours in advance and add whatever other seasoning you plan on before the cook.

Definitely don't plan on checking at 4 hours, that is just a guideline; cook to temp.

The pic I posted was one I did, cooking at 185 for 3.5 hours to 115, then seared.

Hans61

very easy to just roast it around 325ish with maybe one wood chunk (I usually opt for cherry on this cut) if you want it to end up being rare 120 in the dead center pull it about 110 

i lprefer mine medium rare so I like Interal temp in the low 130s

Hans61

Eggcelsior said:

Reverse sear. Cook at 200 and it should take around 4 hours. Pull it off at 110. Sear at the end if you want, or finish it in the oven depending on the timing of the meal. It can sit tented for 90 minutes or so after the low and slow. Stick it in the fridge on a rack now, open to air. This will dry the surface and promote browning. Salt it liberally 24-48 hours in advance and add whatever other seasoning you plan on before the cook.

Definitely don't plan on checking at 4 hours, that is just a guideline; cook to temp.

The pic I posted was one I did, cooking at 185 for 3.5 hours to 115, then seared.

This ^ too, looks so good!

nolaegghead

I'm in the no-sear camp.  Let it dry in the fridge for a couple days if you like a crusty outside.  I want edge to edge rare to medium rare.

But the muppet is spot on with everything else.

nolaegghead

Oh, he did mention the fridge drying thing.  I need to actually read people's posts before replying.

lousubcap

Here's another good read regarding your cook:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Enjoy.  

GATraveller

Eggcelsior said:

Reverse sear. Cook at 200 and it should take around 4 hours. Pull it off at 110. Sear at the end if you want, or finish it in the oven depending on the timing of the meal. It can sit tented for 90 minutes or so after the low and slow. Stick it in the fridge on a rack now, open to air. This will dry the surface and promote browning. Salt it liberally 24-48 hours in advance and add whatever other seasoning you plan on before the cook.

Definitely don't plan on checking at 4 hours, that is just a guideline; cook to temp.

The pic I posted was one I did, cooking at 185 for 3.5 hours to 115, then seared.

You steal that pic from Raichlen?

thetrim

Don't forget to let it dry in the fridge.  You can do that now.