Rib Roast

Mark_B_Good

Hey guys, next weekend will probably be a rib roast.

It's 3 bones, probably 6.5 lbs or so. To confirm, we'll cook at an ambient temp of 375F and then reverse sear.

What internal temp do you take it too. Last one we took to like 145F and I thought it was over done. We like medium rare to medium at most.  You think I should aim for more like 130F to 135F internal?

Thanks.

Mattman3969

375° is high for the roast section of the cook.  You’ll get carryover heat. Most run in the 250-275 range. 

I personally would let the roast sit open in the fridge for a few days to help dry the exterior. I would season and run 250° indirect for the duration of the cook. No need to sear and you will still get a good crust. I would pull about 130°ish 

gpsegg

Mattman is right on target. I pull at 125, we like rare to medium. Enjoy!

StillH2OEgger

If you're shooting for wall to wall pink you should definitely cook at a lower temp. Also, you might find there's no need for a sear, especially if you follow @Mattman3969's suggestion to air out a bit first.

Mattman3969

Here is a great read for cooking prime rib that @JustineCaseyFeldown shared with me a few yrs back 

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html?m=1

Mark_B_Good

I'd say some of the family would like medium, but I like medium rare. So I'm looking for the edges to be more medium and interior medium rare.

Okay, so sounds like same ol' low and slow target of 250F ambient, and take her to 130F i side.

Thanks guys.

jtcBoynton

145º is pushing the medium-well to well done border.  132º is my favorite medium rare target.  I prefer beef rib roast to have an even doneness edge to edge which means a lower roasting temp than 375ºF.  

pgprescott

I would completely scrap the reverse sear and lower your ambient temp to 250. You will still create a decent crust on the outside and achieve perfection from edge to edge with the roast. I would pull at 125 to allow for a bit of carryover. 

good luck!

ryantt

Last one we did was 250 until it hit 120 then seared on the Blackstone.  

northGAcock

No sear required. Just low and slow till desired temp. I pull at 125 myself. Also, I don’t think wood smoke adds anything. In fact, I believe it takes away from it. Rockwood for the win. 

Mattman3969

Totally agree with @northGAcock on the no smoke.  

lousubcap

Below are the results of around a 3.5 lbs (after removal of bones) rib roast-dry brined and sat in the fridge uncovered for about 3 days as noted by @Mattman3969 above.  Ran at around 250*F on the dome start to finish.  Pulled at 122*F.  
Likely too rare for you but just adjust the finish temp as the crust was great (the dry brine trick and fridge time made that happen.)


Here's a good read on the process as well:
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts  FWIW-

Mark_B_Good

Ok, thanks for the tips guys. Do you guys towel wrap and cool the roast before serving, and if so for how long?

Mattman3969

Just leave it on a cooling wrack on the counter for a bit.  If you wrap it you will kill the crunch. 

Mark_B_Good

Gotcha! Thanks Matt!!

By the way, you guys have a special rub suggestion for it? I was thinking of just using Keg Seasoning.

Its detailing now, and I'll season it this afternoon. So, if I understand right, let it season without a cover in the fridge for 3 days ... Sunday is my cook day.

volfan1

I like to rub mine in a mix of EVOO, Salt & pepper, and a good amount of rosemary.

Mark_B_Good

Oh one more question guys. Its 7 lbs. Want to be eating at 4 pm. When should I start the BGE??

Mattman3969

Scroll down and see weight-temp -http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html?m=1

lousubcap

Good call @Mattman3969.  Time to make and own a decision.  

Mark_B_Good

Mattman3969 said:

Scroll down and see weight-temp -http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html?m=1

Awesome, thank you!! Looks like 4h.

Mark_B_Good

Ok so 7 lbs was seasoned and left in fridge uncovered for 3 days. Cooked at 250F indirect, and took her off at 140F. Was perfect medium rare through majority of roast and medium on ends, which allowed me to satisfy everyone.  Took 3h 15 min.

Mattman3969

No pics?

Mark_B_Good

Mattman3969 said:

No pics?

I'm such a ditz.  We get sooo excited when I take it off, and I forget to take pictures. I basically have a piece with the 3 bones in and meat in between. That's my dinner tonight. I only have a picture before I put it in, after 3 days in the fridge.

Mark_B_Good

Mark_B_Good

Mark_B_Good

That's what's left. Nice smokey taste, medium rare in the middle. I won't meddle with that recipe, it came out perfect. That piece is tonight's dinner. Still cold from the fridge so it's hard to see how juicy it really is.

scdaf

Glad you got it figured out and were happy with the results.

Your roast finished medium well, not medium rare.  

Mark_B_Good

scdaf said:

Glad you got it figured out and were happy with the results.

Your roast finished medium well, not medium rare.  

It was squeezing out some blood when I cut it. You'd call that medium well? Note those pictures are after overnight in the fridge and cold.

Mark_B_Good

This is what you do with left over prime rib. About to dig in. Yum yum!

500

THREAD REHASH!  Bringing this back cause Mrs. 500 called an audible for Christmas Day. Instead of the usual ham, she called Prime Rib. My 4.5# Prime, prime rib roast is Food Saver’d and “again” in lowest part of the garage fridge. 

alaskanassasin

this used to be a friendlier place.