Prime Rib Fail—-looking for answers

tclamberth

so did my 2nd prime rib on the egg yesterday. It was about 6.5 lbs and I cooked it around 260. Have the bbq guru and took it off right when it hit 125...thermopenned it and it was at 126 so I know the internal temp was right. Sides weren’t ready yet so I put it on a pan and covered it with foil...about 35 mins later I cut it and had roast beef.

do you think I should have just let it sit in the open? Pulled it earlier? First one I ever did I pulled at 120 and let sit about 15 minutes...but looked up a lot of recepies and they all said pull at 125

pretty disappointed but bright side if I have some damn good roast beef for sandwiches  

tclamberth

This was the first one I did and I’m embarrassed at how the 2nd turned out 

ColbyLang

I did one at Christmas. 10+#. I let it hit 130° then quick seared it on my Blaze gasser. Came out damn near perfect......

not sure where you went wrong. Maybe it was just the piece of beef. I’ve had briskets go all over the place in comparison to the “norm”

mlc2013

No advice here but I like the look of the first one. Positive side roast beef is always great. Here is my $0.02 I have heard that a covered meat that was not left to cool before covering will continue cooking and will raise another 10-20 IT depending on the time covered. I always let my protein start to cool before I cover not sure if the helps. Im sure take 3 will give a completely different result form 1 and 2 so keep trying.

tclamberth

mlc2013 said:

No advice here but I like the look of the first one. Positive side roast beef is always great. Here is my $0.02 I have heard that a covered meat that was not left to cool before covering will continue cooking and will raise another 10-20 IT depending on the time covered. I always let my protein start to cool before I cover not sure if the helps. Im sure take 3 will give a completely different result form 1 and 2 so keep trying.

I believe that’s it. I think had I not covered it, it would have ended up completely different. Live and learn 

mlc2013

ColbyLang that looks amazing
tclamberth the beauty of these seasons is that we still get to eat it even if we make a mistake

YukonRon

Never cover it out of the cooker, let it stand...
125 should be fine. 130 is not bad either.
Your cook looks delicios and for those that love beef sammies, it is hard to beat prime rib.

jtcBoynton

Please explain what was disappointing about it.  Hard to provide any useful comments without any info on what was wrong.  A rib roast cooked to 126º sounds like a good rare temp.  I prefer a bit more done - about 132º but that is personal preference.  I also prefer adding a high heat stage to get a nice crust on the exterior.

tclamberth

jtcBoynton said:

Please explain what was disappointing about it.  Hard to provide any useful comments without any info on what was wrong.  A rib roast cooked to 126º sounds like a good rare temp.  I prefer a bit more done - about 132º but that is personal preference.  I also prefer adding a high heat stage to get a nice crust on the exterior.

When I cut it, it was very overcooked like roast beef 

td66snrf

Where did you put the foiled meat when you rested it? Did you set it in the Egg?

tclamberth

td66snrf said:

Where did you put the foiled meat when you rested it? Did you set it in the Egg?

No I just set it on the counter in the kitchen 

Nature Boy

@tclamberth sorry for the fail! Foiling it sure didn't help you. The problem with pulling the meat off at the desired internal temperature is that it is still cooking. The hotter your cooking temps, the more carryover you will get. It takes some practice to get it right, but if you will be resting, you really need to pull it off shy of your desired finish temp. I've been playing around with trying to teach my students about carryover, and it can be complex. With front-seared meats over a hot fire, I am getting somewhere around 30 degrees in carryover. Been fun to try and figure ways to work it so that I get the desired temp right at the time I am slicing. I've also been telling the students if your meat is at the desired temp, slice and serve it right away to stop the cooking process! The fun is in the learning. Keep on cookin! Chris

northGAcock

I love me some roast beast.

fishlessman

be aware of the people that have to foil it when you are not looking, i dont know how many times people will ask and then just do it anyways

YukonRon

fishlessman said:

be aware of the people that have to foil it when you are not looking, i dont know how many times people will ask and then just do it anyways

This x 1000

SonVolt

I don't think foil was the issue... i'd guess your temp readings were wrong. Maybe the probe was dirty (covered in grease from earlier probing etc), or you took a temp too close to the bone and the center was actually 10-15F hotter. That's just my guess... when I take a final temp I always wipe off the probe just to sure and make certain I'm hitting the center of the cut and not skewed off to the edge or too close to the bone.

tclamberth

SonVolt said:

I don't think foil was the issue... i'd guess your temp readings were wrong. Maybe the probe was dirty (covered in grease from earlier probing etc), or you took a temp too close to the bone and the center was actually 10-15F hotter. That's just my guess... when I take a final temp I always wipe off the probe just to sure and make certain I'm hitting the center of the cut and not skewed off to the edge or too close to the bone.

Maybe but I had the cyber q and thermopen both and 1 said 125 and the other said 126 and I stuck them opposite places 

tclamberth

northGAcock said:

I love me some roast beast.

Ya it was good no doubt...just wasn’t what I was expecting 

jtcBoynton

but looked up a lot of recepies and they all said pull at 125

One other thing to keep in mind is that there are a lot a lot of poor recipes for roasting beef. The internet and books are full of them.  Some people consider medium rare to be around 130ºF and others will say its 145ºF. Those folks think that 160ºF is medium - I call that hammered.  You need to see the end state that the recipe is aiming for before trusting your roast to it.

ryantt

I do not have much to offer as I’ve only done prime rib 2 times myself.   But I’ve found cooking it at a higher temp 325 until it hits 125 then I let it rest on the counter for 10-15 min before I carve.