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Prime Rib Roast

SmokinBob629
SmokinBob629 Posts: 60
in EggHead Forum
Good Morning. So last night it was spring on me to do the Christmas prime rib roast on the BGE. The issues is we have to travel with it around noon and wont have dinner until 4ish. My initial thought was I could do a forward sear around 600, bring the heat down to 300 and cook inderect until 110ish. Then finish the cooking the roast at my inlaws.  

Does anyone have any suggestions/ recommendations?

I seasoned the road with olive oil, salt, pepper, and rosemary (fresh from the garden)

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Comments

  • jetman96
    jetman96 Posts: 127
    Probably too late at this point, but Meathead has the same issue where he has to travel with the Prime Rib. He does his Sous Vide, keeps it in a cooler with the same temperature water, then sears it off at his destination.
    Cincinnati, OH
    Large BGE
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  • lousubcap
    lousubcap Posts: 34,080
    Your plan will (is/did?) work.  I prefer to slow roast it at 250*F (figuring 25/30 mins/lb) to a lower temp like yours and then finish as you describe.  As long as you hit your finish temp it will be great. 
    Related-next time suggest an earlier alertment although it sounds like the logistics would be the same. 
    Merry Christmas. 
    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.
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