How to do a prime rib roast?

galoot

I'm doing a family cook on the weekend and have a prime rib in mind. Any comments on best methods? Last time I did one (pre-Egg) in the oven, I jabbed it with a knife and stuck it with whole garlic cloves. Then cooked to a medium rare. The net result was a hit! I'm thinking along the same lines in the egg but with smoke this time..Or?

Richard

Smoke2much,
Here is one I did recently, sorry the pictures will not follow.[p] Beef, Prime Rib, Roast, Salt Crusted, Father's Day '07, Richard

Was wanting an early Father's Day Salt Encrusted Prime Rib. Never did one on the BGE, but have done several over the years in one of those hot house ovens. Looked around the archives and used a combination of mine and a few others, especially Eggor- where you been buddy?


[p]INGREDIENTS:
*********
1 4 3/4 Lb Prime Rib, 2 Bones
Rub:
6-8 Cloves Garlic
Black Pepper, Fresh Ground
Cavender's Greek Seasoning
3-4 Twigs Rosemary, Fresh, Leaves only
2-3 Tbs Herbs de Provence
Salt Coating:
2 Cups Morton's Kosher Coarse Salt
1/2 Cup Extra Virgin Olive Oil, EVOO
1/2 Cup Water
1/2 Cup Merlot red wine- DON'T MIX w/salt
NOTE: Amounts will very depending on size of roast!
PREP & Cooking Time Line
1:30 PM Rubbed into Refrigerator
4:30 PM Removed, Internal--50°F
5:30 PM Dome 225°F, Internal--60°F
5:45 PM Dome 250°F, Internal--64°F
6:00 PM Dome 275°F, Internal--75°F
6:15 PM Dome 300°F, Internal--90°F
6:30 PM Dome 300°F, Internal--98°F
6:45 PM Dome 300°F, Internal-107°F
7:00 PM Dome 350°F, Internal-127°F
7:15 PM Dome 350°F, Internal-135°F
REMOVED & TENTED
8:00 PM Internal 145°F Had Dinner!!




1 Rubbed the roast w/ EVOO and seasonings, cut slits in roast for garlic- the more the better and placed in refrigerator for about 3 hours. Overnight is ok. Considered inexpensive yellow mustard for rub to hold rub, but this time opted not to.
2 Removed the roast from the refrigerator a couple of hours before cooking and let get room temp. Came out of refrigerator at 50°F internal and 1 hour later was 60°. Just liked the picture all seasoned up.
3 Made a mixture of Morton's Kosher Coarse salt and some EVOO & water, just a little of each liquid. . Placed the roast in a metal pie pan w/some aluminum foil underneath it Poured 1/2 Cup Merlot in the pan under the foil. Cover the roast with the salt, bones down.
4 Had Large BGE set up for indirect, plate setter legs up, no drip pan. Brought temp to 225°F, When reached added about 6-8 sprigs rosemary branches and 4-5 small pieces apple wood for flavor.
5 Took 4 Baking potatoes and rubbed w/EVOO and a little salt. Placed on BGE w/ roast.
6 BLANK
7 BLANK
8 BLANK
9 Removed at 135°F, total cook time of 1 hour and 45 minutes and let sit covered in aluminum tent 45 minutes. Temperature rose while resting to 145°F This crowd of 4 likes the roast medium. Great timing.


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard, 06/15/07[p]Note: We like medium meat so let stay until 135F. For more rare pull at 125-130F, your call. It rose 10F while resting 45 minutes.[p]BE SURE TO SCRAP SALT OFF BEFORE CUTTING AND SERVING!![p]Next time will probably do without the bones to get a more even salt cover,


[p]

Bordello

Smoke2much,
Prime rib by Mad Max[p]Might want to try this one.[p]Cheers,
Bordello
[ul][li]The Naked Whiz/Mad Max Prime Rib[/ul]

thirdeye

Smoke2much,[p]Sounds like you pretty much got it nailed down.[p]Here is one more way to look at.[p]~thirdeye~

[ul][li]Click Here[/ul]

galoot

This is perfect! Thanks for the tips. Can't wait for weekend now!!

galoot

Richard,
Thanks for the details. Preparation is underway!!