PRIME RIB Experts

Unknown

Looking for info on PRIME RIB. Does the mustard work and do you put a dry rub on first and then mustard or just mustard. What is the setup and cook temp target temp to pull and how long to rest. Thanks for all the help without this web site I don't know what I would do.

Bluecrab3

I don't use mustard, just the rub of choice...but good old salt and pepper work great. Here is a link to a guide to cooking your monster. Good luck!


http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

Richard Fl

The purpose of the mustard is to hold the rub. The flavor does not hang around. Unless you are alllergic to mustard there is no problem.. I use it on large pieces of beef,, prime top and a few others also on porks roasts.

Grandpas Grub

There is a lot of prime rib posts below and as close as 3 posts down.

I see thirdeye has jumped in. At the bottom of his post you will see a link to his site. About 3/4's the way down is a great method. Mine turned out great.

Also, on The Naked Whiz site there is another great prime rib recipe.

GG

Eggcitable One

Here is a repost of a recipe I put up last year:

The meat:
7 Bone, USDA Prime, corn-fed, dry-aged, Ohio Signature Beef roast cut in equal halves (5 bone would have been sufficient), french cut, bones separated and tied back. I bought the roast from Chef’s Choice Meats in Berea, Ohio.

Other ingredients:
EVOO
red wine (I used a merlot because it was on hand)
worcestershire sauce
Fresh rosemary
kosher salt
ground black pepper
garlic powder

Preparation:
Day before cook apply rub –
First mix the dry rub in food processor for full mix
1. ¾ cup kosher salt
2. about 3/8 cup black ground pepper
3. about 3/8 cup garlic powder

Next mix the liquid rub:
1. 1/3 cup Extra virgin olive oil
2. 1/3 cup red wine
3. 1/3 cup worcestershire sauce

Apply the liquid. Start with bottom of roast, then the ends, then the top. Rub it all over and rub it generously to coat.

Apply the dry mix. Again, apply liberally and rub it in thoroughly. Start with bottom of roast, then the ends, then the top. Save excess dry rub for tomorrow and later days.

Slip sprigs of fresh rosemary under the butcher strings. (I used bout 8-10 sprigs on each half of the roast).

Wrap roast in plastic wrap and refrigerate overnight.

Day of the cook –
Open roast to room temp and allow to sit for approximately 90 minutes before going on the fire. (This could be longer but 90 minutes is sufficient. The idea is to allow roast to come to room temp, but this roast did not get there, and it did not seem to have any ill effects.)

Sprinkle top of the roast with more dry rub mix.

Fire up BGE to about 300 degrees with plate setter inverted for indirect cooking. Place Roast directly on grill, bone side down, fat side up. (I had 2 halves and had to lean them up against each other to fit on the grill and this caused no problem). Temp should reduce to about 250 degrees after roast goes on the fire. Keep the fire at about 275. During this roast, the fire fluctuated between 225 and 300. Most of the time the fire was between 250 and 275 degrees.

After about 2 hours, insert meat thermometer at one end of the roast. (There is no harm with starting with the thermometer in the meat) Make sure sensor is pushed in to the middle of the roast.
When temp is at about 115-118, remove roast and store inside a cooler. (I removed at 118). It took about 4 hours to get to this temp.

Let the BGE fire climb to 500 degrees. Return the roast to the fire bone side down, fat side up. And insert thermometer immediately. Since this roast was already at 125, I allowed the BGE to remain open and the fire to keep climbing for a faster sear. Remove Roast at 125-130 depending on taste. I removed at 130. (This took about 5-10 minutes max.)

Allow to rest approximately 1 hour before carving.

Carving revealed a roast cooked to a perfect medium rare with a very charred (and very tasty) crust. Only the end slices that were about 1/4" thick/thin were cooked to medium well. Tenderness was simply amazing. Almost fork tender. "Buttery" is the best description. And a deliciously juicy beast.

Tips:
1. Buy the very best cut of meat you can afford/find. It is money well spent for a special meal. If you are buying it from your typical retail grocer, you are probably shopping in the wrong place. USDA "Prime" grade meat is difficult to find. The best of the "prime" meat is even harder to find. Your effort in searching, however, will be well rewarded. There is a difference!
2. Use time guidelines in any recipe only as very, very rough estimates. Trust your thermometer to tell you when to remove your roast.
3. Have the right tools handy to be able to move the heavy beast around on the hot grill.
4. Beware, removing the roast after the final sear could be tricky since you might have to contend with plenty fo flames. (I suggest long, heat resistant gloves).
5. Finish your roast early rather than late for your guests' arrival. The meat can rest for a very long time without any problem.
6. Make sure you have a healthy appetite before your roast is served!

Uncle Phil

Are your temps Dome or grate? I may give this a try tomorrow. I use the BBQ Guru and the temperature is controlled by the unit. I clip the pit probe to the meat probe where it bends, that way it is close to the product your are cooking. So, I need to set the GURU to the proper pit temperature.

Uncle Phil

Eggcitable One

I use a dome thermometer. The wonderful thing about cooking a roast as large as this is that fire temp precision is not crucial. It is much more important that you monitor the meat temp so as not to over cook.

MERRY XMAS TO ALL!!!!