Prime Rib

dublin

Hi Guys
Welcome back everyone who went to the eggtoberfest, I am 99% sure I will be in Waldorf in May (can't wait)[p]Anyway, Last night I bought a 7lb Prime Rib to feed 7 people.[p]So far I know i need to sear it on all sides at around 500*/600* than take it out.[p] Here is the question should i let the egg drop to 400* and cook indirect or should I drop to 225*/250* and cook indirect.[p]As always
Thx to everyone[p]Dublin

djm5x9

Dublin:[p]Assuming you have a bone-in roast, trim off the extra fat, sear on all sides ( do not over do it), place the roast on the bones and adjust the vents as if you were doing a low temperature cook. let it cook to your preferred internal temperature without turning.[p]Sometimes rib roasts come with the bones cut from the roast and tied back. If this is the case, sear the roast and set the roast on the bones for the cook. The bones act as a buffer during the cook preventing one side from becomming overcoked. If the roast is boneless, turn occasionally or let it remain stationary in a rack over a pan.[p]My experience is bone-in = the best!
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Stogie

Dublin,[p]I agree with djm on this one....LOW and SLOW is best...especially after a sear. I cook at 225º and it takes about 3 hours to get to temp.[p]I also eliminate any smoke...this cut of meat should stand on its own. But, that's a personal preference as well.[p]Stogie

djm5x9

<p />Stogie:[p]Just want to clarify for Dublin that on a preheated ceramic cooker with a sear at 500º adjusting the vents to for a 250º cook will not drop the dome temperature down rapidly. The fire is quickly reduced, but the radiant and convection properties of the cooker will slowly drop the dome temperature over the remainder of the cook. Timing will depend on the size of the roast. Done correctly, the finished product will have a nice exterior with wonderful pink meat just below the surface
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mollyshark

djm5x9,[p]That picture is so beautiful, I could cry!

Tom Harmon

djm5x9,[p]Alton Brown recommended that the slow cook occur first, then cool down, THEN the sear. He was doing the cook in an oven w/terra cotta pottery but the effect is the same. By searing at the end of the cook you avoid the heat build up/carryover in your ceramics.[p]One additional thing recommended was to leave the probe in during the cool down to avoid losing the juices.

AndyR

tlhrtp,
That's the way I do mine and it works quite well. [p]Note:
When cooking low, there will be no juices coming from the meat(fat or otherwise). When you put it in for the 10 min or so for the sear, the fat will breakdown produce a lot of juice so be careful.