Looking for some advice

Dawgtired

Family wants prime rib for Christmas dinner. Taking place at our new lake house and I’m eggless down there. Can’t get my eggs relocated before then, so I’m looking for suggestions. Sous Vide and sear in the oven?

Eggdicted_Dawgfan

Air dry it in the fridge for a week and then slow roast in the oven. You will have a nice crust. Take it out of the fridge about 1.5-2 hours before going into the oven. 

Dawgtired

Temperature? 350?

pgprescott

I’d go 250. I covet the edge to edge consistent doneness to a harder sear. 🤤

Foghorn

Personally, I'd cook at a lower temp.  Maybe as low as 200.  The higher the cooking temp, the more brown meat you will have around the edges.

stv8r

Best prime rib I have ever had was cooked in an oven.  Good luck!

Dawgtired

stv8r said:

Best prime rib I have ever had was cooked in an oven.  Good luck!

Do you have a recipe and/or directions you are willing to share?

Ozzie_Isaac

When I used to do Prime Rib in the oven, before digital thermometers and gadgets, I would heat oven to 500deg, put in roast for 5min per pound (25 min for 5lb roast), then at end of time shut the oven off and leave roast in for ~2hrs in oven with door closed.  Some of those were fantastic primeribs, and amazingly consistent over the years.

Found this, pretty much describes the process I used to use:

https://www.allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/

SonVolt

I wouldn't Sous Vide a large roast like that.  Roast it low, between 200-250F until the center hits your desired temp. Then remove, crank the heat to 500F, then continue roasting to set the crust. 

BUFFALOMOOSE

Can always use a torch to sear.  

WeberWho

Cheap slightly used Weber? I come across them frequently for free or under $20. It might be worth keeping around afterwards. 

1voyager

Here are my boneless/bone-in prime rib recipes: 

Boneless Prime Rib

6+ pound boneless prime rib 

Tie with butchers’ twine, against the grain, for uniform roundness.

Pack with coarse Kosher salt, wrap tightly in plastic wrap and refrigerate for 48 hours.

Lace fresh rosemary twigs through the string.

Pack with more coarse Kosher salt plus coarse black pepper.

Setup:

Oven @ 250 degrees. Convection roast if you have it.

-- OR --

Raised indirect with platesetter legs up.

Roast on large v-rack. Rockwood, no smoke.

Dome 325 degrees.

Pull from Egg @ 125 degrees. Cook time was 2 hours and 15 minutes. 

Cover and rest for 10 minutes.

___________________________________

Bone-In Prime Rib

One bone per person prime rib 

Trim fat and French bones

Coat with coarse Kosher salt, tightly wrap in plastic wrap and refrigerate for 48 hours

4 hours prior to cooking, coat with more salt and return, uncovered, to refrigerator

Coat lightly with coarse black pepper and a whisper of granulated garlic

Secure rosemary springs with twine

Setup:

325 degrees dome, raised indirect on v-rack 

(Or oven @ 250 degrees)

+/- two hours to 125 degrees

Cover and rest for 10 minutes