Rib Roast

sdiperna

So I bought a roast last night. Should I keep in fridge and dry age or freeze until closer to Christmas day?

500

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.  

Mark_B_Good

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. 

sdiperna

Thank you both!

nolaegghead

Mattman3969 said:

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.

Botch

https://www.youtube.com/watch?v=Nb_PN2MQk9I

Mark_B_Good

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.

 

Mark_B_Good

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).

MasterC

Great cook, meat looks perfect 

Foghorn

That does indeed look perfect.

SciAggie

That’s a beautiful plate of goodness.

KiterTodd

Mark_B_Good said:

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.

Mark_B_Good

I took this cut off at 137F, and let it rest for 20 minutes MAX. I was cutting into it after 20 minutes.

Mark_B_Good

Also it was all indirect cook 250F to 275F (max), carefully controlled. I did not sear it at all.

Mark_B_Good

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.

Mark_B_Good

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.

Mark_B_Good

Another fire cracker of a meal.

Cooked at 275F. 5.5 lbs, took 2h 50 min.

Mark_B_Good

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.

Ozzie_Isaac

That looks out of this world!!

lousubcap

Definitely nailed that cook.  Way to bring it home.  

shtgunal3

I believe you have mastered this cook.

Mark_B_Good

Mark_B_Good said:

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).

BigBuford

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 

BigBuford

Agree

Mark_B_Good

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.

lousubcap

Nailed it however you got there.  The challenges were worth the result.