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Rib Roast

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Comments

  • So I bought a roast last night. Should I keep in fridge and dry age or freeze until closer to Christmas day?
  • 500
    500 Posts: 3,177
    I asked a similar question here;
    https://eggheadforum.com/discussion/1226618/food-saver-aging-prime-rib-will-i-die#latest
    I Food Saver bagged mine and put it in the lower section of the garage fridge.  It has a use by date of today, the 16th.  It looks just fine, "aging" past the use by date.  
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    sdiperna said:
    So I bought a roast last night. Should I keep in fridge and dry age or freeze until closer to Christmas day?
    Do not dry age ... unless you do it right and have 45 days on your hand. I dry aged for 2 weeks, the outside was rock hard, and even after the cook, it was like leather ... didn't change the flavor at all, and I think it just ruined the outside.  

    Keep it wrapped up, and season it the day before and keep overnight in the fridge. 
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • nolaegghead
    nolaegghead Posts: 42,101
    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
    That justincaseyfeldown fella sure sounds a lot like pigbeanus.

    ______________________________________________
    I love lamp..
  • Botch
    Botch Posts: 15,380
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    This 9 lb baby is in my Napoleon Prestige Pro 665. Want to try the rotisserie out for the first time. Has a cool feature where you can reload pellets without having to open the lid. Am cooking it at 250F indirect. Applewood pellets. Will cook to medium rare (checking with insta-pen). Should take around 3 to 3.5 hours. Will report back later.

     


    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • MasterC
    MasterC Posts: 1,325
    Great cook, meat looks perfect 
    Fort Wayne Indiana 
  • Foghorn
    Foghorn Posts: 9,763
    That does indeed look perfect.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • SciAggie
    SciAggie Posts: 6,481
    That’s a beautiful plate of goodness.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • KiterTodd
    KiterTodd Posts: 2,466
    3.5h at a carefully controlled 250F indirect... smoked with Applewood ... it was perfection. Took it off at an internal of 135F to 137F (depending on where I probed).


    Mark, how long did you let that rest?
    That looks to be cooked perfect for my crowd, however, I keep reading that I should pull it at 120 figuring it will raise 10-15 degrees during my 20-30 minute rest.
    I know you rare guys like a really fleshy jiggly center, but my clan will turn their nose up at that.  MR-M would be ideal.

    Does ANYONE have temp advice? I am not planning on smoking it, I'll put it on the JoeT direct.  I was going to go with 300 or higher.  I have a 5 lbs. boneless strip roast that has been dry brining for two days and looks delightful.

    One thought was I put it on higher 375 to get a nice sear on the outside.  If I did that I would drop the egg temp as soon as I put the meat on.  So it would start out hot and gradually drop down to 300ish.  But, as it is not a huge roast I'm concerned about uneven cooking if I go that route. So I'm kinda uncertain which way to go here.

    LBGE/Maryland
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    I took this cut off at 137F, and let it rest for 20 minutes MAX. I was cutting into it after 20 minutes.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    Also it was all indirect cook 250F to 275F (max), carefully controlled. I did not sear it at all.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    Was nice to do a rib roast for Valentines Day. This 6 lb (3 bone) baby took 3h 15 min to cook, indirect at 250F, took it to an internal of 135F, and then let it rest for 20 minutes.

    I seasoned the night before with mustard basting and Keg Spices.

    Once done, I drizzled with honey and sprinkled Italian herbs on it.

    Pure perfection.  Served with Swiss Chard dress with feta.





    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    This meal just can't grow old on you. What a hit for Christmas. 9 lb, 4 bone rib roast. Cooked at 350F to 375F indirect ... due to size, I don't have time to cook at 250F. Still took 4h to hit an internal of 135F. Let it rest for 15 minutes, then carved her up. 

    Due to higher cook temp, the meat temp wasn't as even throughout, but still ... what a beauty. Tasted amazing with a hint of Applewood smoke.





    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,842
    That looks out of this world!!
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
  • lousubcap
    lousubcap Posts: 31,950
    Definitely nailed that cook.  Way to bring it home.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • shtgunal3
    shtgunal3 Posts: 5,580
    I believe you have mastered this cook.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    edited April 2022
    Just cooked an almost 9 lb rib roast ... i think i got this one perfect.

    Seasoned with KEG spice, used mustard as a binder ... let that sink in for 3 days.

    Cooked at 300F for 3.5h, to an internal of 125F. Let it rest for 15 min before serving.







    Sorry, noticed an error above ... took 4.5h (on at 3:30 pm, off at 8 pm).
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • BigBuford
    BigBuford Posts: 78
    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 

  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    edited December 2022
    Just love this meal ... cooked at 275F ... but had a temperature rise to 350F towards the end, as I was out. Close the vents completely and BGE cooled to 250F by the time I took it off. Took 4h to cook this almost 9 lb rib roast. Aimed for internal of 125F to 130F.





    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • lousubcap
    lousubcap Posts: 31,950
    Nailed it however you got there.  The challenges were worth the result.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.