Planning a prime rib cook

Bordello

I will have company next week and have decided to try a prime rib roast. I assume that most are buying choice grade meat being as prime is hard to come by. (please correct me if you are finding prime)[p]Will sear at 600° on all sides during. Then indirect, plate setter,drip pan,grid then roast on top. Cook at about 200° GRILL temp. to about 130°. [p]Now, I said drip pan but will use a pie tin (the heavy duty kind) as the drip pan,no foil, then I can de-glaze on my flat top electric range for AuJus. [p]Am I on the right track, don't want to flub this in front of company. Maybe I can give them lots of wine ahead of time just in case. LOL[p]Happy New Year to all,
New Bob

JSlot

I cook my rib roasts at 350° indirect. I haven't found any advantage to searing other than adding an extra step. I pull mine at ~135 in the center. Good luck and let us know how it turns out.[p]Happy New Year!!!
Jim

The Naked Whiz

New Bob,
I've got a 4.6 pound rib roast for tomorrow. If I can find the show, I'm going to do it the way Alton Brown did his in the flower pot. Low and slow with a hot finish. If I can't find that, I'm probably going to get out Joy of Cooking or something and see what they say. This is the most expensive piece of meat I've put into the egg so far![p]TNW

JSlot

You are in for a real treat! You really can't do anything wrong with a rib roast IMHO. Unless you overwhelm the meat flavor with seasonings, and who here would ever do that?! LOL.[p]Happy New Year!!!
Jim

Shelby

JSlot,
I agree...such a fine piece of meat needs little help other than slat/pepper. Is this a boneless roast? I did one at Christmas and agree...indirect will give you great results.

Shelby

New Bob,
I can find prime here but I've got to be willing to pay the $3 per pound difference...and when I was looking at a 12 pound piece of meat, that became a BIG difference. Choice will do fine but it wouldn't hurt to age it for a couple of days in the refrig before cooking. I think this really helped.

Big Ed

New Bob,
If you don't mind the cost you can get prime here:[p]http://www.lobels.com/index.asp
[ul][li]Prime Meat[/ul]

Uncle Milt

New Bob,[p]In the Jamison book, "Smoke and Spice," there is a fantastic recipe for standing rib roast. It's on page 122, "Standing Tall Prime Rib." I recently did a small choice roast using this recipe and it was fantastic. The overnight marinade is a cinch to prepare and it works. I did not do any mopping, and I cooked it between 275 and 300.[p]The recipe calls for a slow cook in the 200 to 220 range. I might try that next time if I have longer to cook it.[p]Milt

The Naked Whiz

Shelby,
A boneless roast? Not in my house. I have signed the Doggie Woggie Code Of Honor! "I hereby pledge that I will give my doggie woggie all bones that doggie woggies are allowed to have. Said bones will have significant meat attached when presented to the doggie woggie." There's more, but you get the idea.... :-) Maybe I can get a photo. [p]TNW