First rib roast-help

leemschu

i am about to attempt my first roast. It’s about 6 lbs. i am looking for total help. Time guess at what temp, recipies, techniques, anything? I was thinking cow lick and  go kind of reverse sear 250 for about 2 hours to around 100 then 600 for a minute or two each side? 

lousubcap

Here's the self-help link that should answer all your questions:

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Enjoy the cook.

Foghorn

Your plan sounds like a good one.

And your time guesstimate is reasonable.  The link above should answer most of the rest of your questions.

With that said, I've quit searing my rib roasts and just let the temp rise toward the end of the cook.  I get a bark that I'm happy with that way - and I no longer have to deal with my roast catching on fire during the sear.  A prime roast is very fatty and can actually catch fire if you're not careful.

The best one I've ever cooked came off the grill at 118.  Had some rare slices in the middle, some medium rare away from center and the end slices were medium on the cut surface.  Everybody in my house was happy.

jetman96

I'm doing one tonight, using these directions from AmazingRibs. Bone-off, reverse sear for lots of great bark.

Bones pulled off for beef stock, tail and fat cap trimmed off and tied up to keep round, currently dry-brining in the meat fridge.

BGEChicago

You have some mad butchering skill my friend!