Rib Roast Setup

Ragingirishman2

I’m going to be doing a rib roast right after Christmas. The plan is to pull from the cryovac 1.5 before the cook and dry brine with salt. Seasoning would be McCormick steak seasoning, with rosemary mixed into a butter to make a paste spread on the roast. I’d cook indirect about 300 til 125. What are thoughts on cooking it direct on the rack with a drip pan under it to catch the juices -vs- cooking it in a roasting pan on a bed of carrots, onion, etc. 

lousubcap

I'm all for letting the beef shine as a standalone cook.  I remove the ribs and season with pepper and fresh chopped rosemary.  You will have enough salt after the dry brine.  
Here's a great read on rib roast cooks:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

lkapigian

lousubcap said:

I'm all for letting the beef shine as a standalone cook.  I remove the ribs and season with pepper and fresh chopped rosemary.  You will have enough salt after the dry brine.  
Here's a great read on rib roast cooks:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

thanks @lousubcap , I have been on the fence about removing the ribs, I have (2) 8+- prime grade bone in and (1) 20 pound boneless I am doing this Saturday ( dry brine and tie today) I may just take the bones, roast today and make a Jus for Saturday , your thoughts ?

lousubcap

@lkapigian - thanks for your question but there's no way I would attempt to suggest any cooking options to you.  That said, I really like beef ribs (even the back ribs-they beat their pork cousins every time.)  
However, a jus is definitely another option or you could split up their final assignment.
Someone's eating really well this Saturday-another invite that never made it here!  

lkapigian

lousubcap said:

@lkapigian - thanks for your question but there's no way I would attempt to suggest any cooking options to you.  That said, I really like beef ribs (even the back ribs-they beat their pork cousins every time.)  
However, a jus is definitely another option or you could split up their final assignment.
Someone's eating really well this Saturday-another invite that never made it here!  

LoL, thanks @lousubcap , I have half a mind to do the 20 pounder like a brisket but don’t think that would go over to well

Ragingirishman2

That 20lb cook will be impressive. Hope you will post some pics

Mark_B_Good

I assume the butter seasoning is something you've done before? I would think it would all melt off and end up in the drip pan, leaving little seasoning on the actual meat. Perhaps not an issue if you brine before hand.

But honestly, I would favor a mayonnaise binder for that seasoning, to hold up a nice crust.

Ragingirishman2

Mark_B_Good said:

I assume the butter seasoning is something you've done before? I would think it would all melt off and end up in the drip pan, leaving little seasoning on the actual meat. Perhaps not an issue if you brine before hand.

But honestly, I would favor a mayonnaise binder for that seasoning, to hold up a nice crust.

I have Not done the butter seasoning paste before. I saw it on a cooking video and it looked interesting but you raise a good point that much of it might end up in the drip pan. I’m definitely wanting a serious crust on this roast 

Teefus

I do a roast beast every Christmas. I opt for the boneless version. Two weeks prior to the big day I trim the fat nice and close. I roll the roast in Penzey’s prime rib rub and wrap it in Saran Wrap. On the big day I roast at 350 with big hunks of white oak. I take it off at about 125 internal and let it rest for 20 minutes or so. Just before service I put it back on to sear and warm a bit. Never not yummy. 

lkapigian

Didn’t get many pics , I dry brined 2 days 1% salt .25% msg roughly .02 % dry rosemary same with thyme , coated in pepper day of , the bone in and boneless finished the same … huge hit, had a little left over so doing prime rib chili this weekend

 

fishlessman

my only comment with these is to salt it so it looks about right, then salt it again

QDude

Teefus said:

I do a roast beast every Christmas. I opt for the boneless version. Two weeks prior to the big day I trim the fat nice and close. I roll the roast in Penzey’s prime rib rub and wrap it in Saran Wrap. On the big day I roast at 350 with big hunks of white oak. I take it off at about 125 internal and let it rest for 20 minutes or so. Just before service I put it back on to sear and warm a bit. Never not yummy. 

How long does it typically take to cook one?

Mark_B_Good

QDude said:

Teefus said:

I do a roast beast every Christmas. I opt for the boneless version. Two weeks prior to the big day I trim the fat nice and close. I roll the roast in Penzey’s prime rib rub and wrap it in Saran Wrap. On the big day I roast at 350 with big hunks of white oak. I take it off at about 125 internal and let it rest for 20 minutes or so. Just before service I put it back on to sear and warm a bit. Never not yummy. 

How long does it typically take to cook one?

9 lb rib roast, 4 bones still in ... cooked at 350F, takes around 4h.
7 lbs ... same method, around 3h 30 min.