Prime Rib Texture

Duuane

Tonight I cooked my second prime rib on my egg. Both 4.5 lbs, and both turned out good, although tonight's was seasoned better than the other. Cooked to medium rare, both cooks ended up with all cuts being firm with a tight grained texture. The primes I've had in restaurants, also cooked to medium rare, were more tender with a very open grain. I cooked them 250 dome temp to 125 and let rest...finish temp was 135. I can't cook through the tough tight texture because the meat will end up well to very well done. Did I do something wrong, because the level of how done I wanted was spot on. Any ideas ????   

Thatgrimguy

What grade meat and what farm?  Prime Rib really benefits from being prime+ meat.

Photo Egg

Great description of what you are looking for in the finished roast.
Agree with @Thatgrimguy.
Most restraunts cooking prime rib will use a better cut of meat than we can buy in our local chain stores. They are also cooking a full primal so they can go longer and slower.

littlerascal56

Prime aged 28 days and cook to 125...which ends up at 130 rested iseems to be the “holy grail” of all my prime rib cooks in past 5 years!
I do a 14# one every Christmas Eve, and there are no leftovers.

Duuane

Thanks for the replies. I'm not really sure what grade they were. A very good friend is one of the meat cutters at the store, and he is the one who got the primes for me. In the future, I will be sure to get the best cut I can, I don't just want great flavor, I want the whole experience!!!    

northGAcock

Duuane said:

Thanks for the replies. I'm not really sure what grade they were. A very good friend is one of the meat cutters at the store, and he is the one who got the primes for me. In the future, I will be sure to get the best cut I can, I don't just want great flavor, I want the whole experience!!!    

....and the wallet genicide begins. Don’t worry....happened to us all. Hard to beat a good Rib Roast.