2 quick prime rib questions

BamaEGG

Help me out guys. I am getting ready to do my first prime rib. I've searched the archives and can't make up my mind. Two questions.[p]1. Sear first or reverse? Is the sear done without the platesetter?[p]2. estimated cook time for a bone in 5 lb prime rib?[p]Thanks for the help

East Cobb Eggy

BamaEGG,[p]First as far as searing, you can not really do this with a placesetter. The whole point of searing is to keep the juices in by searing at a high temperature. This in itself says direct.[p]By the way when cooking at 600 degrees plus to sear, do not forget about the potential flashback.[p]Greg

Unknown

BamaEGG,[p]High temp sears are slways without the plate setter, it diffuses the heat. Here is a link that should help.
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]

Fidel

BamaEGG,[p]1. Either way works fine. I prefer to sear mine first. Without the platesetter. [p]2. I would estimate 1:45 to 2:00 including sear time and rest time between searing and roasting while you let the temp come down. This is roasting it at 300*. Time may vary depending on your desired level of doneness. I pull mine at 127-128 internal.

stike

BamaEGG,
although you can't truly sear (as in, on the grill) wwith a platesetter in the way, you can certainly start low, then (at the end) raise the dome temp to 500 in order to develop a crust. This is what's done in a conventional oven. You can also roast high first, then back temps down, but that's harder in the egg.[p]contrary to popular opinion, searing doesn't seal any thing in (or out), but it DOES develop the carmelized sugars, which is what you are really after.[p]searing on the grate will add grill marks. simply oven roasting at high temp (at the beginning or end) will give you a crust, though without grill marks.

thirdeye

stike,[p]I agree with all 3 points, especially the difficulty of ramping down the pit temp if the sear is done first. Since I cook mine at 225° to 250°, that would take a long time.[p]Regarding the carmelization, I believe the end sear to produce a better one because the proteins and sugars rise to the surface during the roasting, then reduce somewhat themselves. They sort of set the table for a nice end sear.[p]Lastly, after reading the posts about assisted browning today, I may try fishlessman's advice and use a weed burner for my end sear. Heheee. "Okay everybody....back-off and give me some elbow room! I'm ready to add some color to this prime rib".....[p]~thirdeye~

Rick's Tropical Delight

thirdeye,
huh? takes exactly 20 minutes to go from a searing temp of 700 to 350. i did it last saturday and do it every trex steak method.

thirdeye

Rick's Tropical Delight,[p]But bro, I cook mine at 225°, so I guess that would be another 10 or 15 minutes....? [p]~thirdeye~

Rick's Tropical Delight

thirdeye,
i reckon. your results may vary.[p]all i know is when i sear at 700 for 90 to 120 seconds a side with the dome open, then shut it down for 20 minutes, i'm down to 350. maybe my eggs just give up the heat better?[p]

thirdeye

<p />Rick's Tropical Delight,[p]Sometime when you feel like experimenting....Try a very raised direct prime rib with no sear before or after, cooked at 225°.[p]~thirdeye~

AZRP

Richard Fl,
Better take a closer look at that link, sure looks like a plate setter under that roast. -RP

Unknown

AZRP,[p]Good eyes. I sear without a plate setter. The pictures are in Mad Max's link on The Naked Wizard and he does the plate setter at 500F.

Rick's Tropical Delight

thirdeye,
okie dokie[p]i had a long post typed up and sent it. didn't work. strange.[p]can only mean one thing... time for me to do something else.[p]later, mon

stike

Rick's Tropical Delight,
some folks linger at 700 a bit too long, and by then, they begots a too-warm egg. takes longer then to 'cool' to 250-300ish.[p]yer a pro. you get up to temp and back down pretty quickly.[p]lots folks can take off and land a plane. not everyone can do it on a short landing strip!

Unknown

BamaEGG,
I just did my first Prime Rib. Turned out great. Seared on outside, nice and pink throughout inside. I followed MM technique. 500 degrees with platesetter, dropped down to 325 (about 20 min), , pulled at 125, .cooked for ~16min per lb[p]TV