boneless rib roast

k dizzle my sizzle

Looking for some tips and recipes for a large (10 lbs) boneless rib roast. I was thinking of searing and then covering with dijon and prociutto (for indirect cooking)like a prime rib.

Any thoughts on finishing / cooking temps or other help?

civil eggineer

I have cooked some at 250 dome and pulled at 125 meat temp. It took about 3 hours with a 4 lb (1/2) roast. I planned on searing at the end but it had a nice "bark" on it so I bagged that idea. I will say the roast was cooked perfectly throughout the cross section. No well done on the outside and rare in the middle sort of thing. I believe thirdeye has some instructions on his website that has received much aclaim. Prime ribs are like butts, really hard to goof up. The worst thing you can do is over cook the meat.

Richard Fl

This should work with or without bones.

Beef, Prime Rib, Richard Fl








INGREDIENTS:
1 4 1/4 Lbs 2 Bone Prime Rib
Seasoning:
3 Tbs Kona Koffee Rub
2 Tbs Chopped Garlic in Olive Oil
1 Tbs Indian River Rainbow Pepper Blend
1 Tbs Garlic Powder
6-8 Tbs Kosher Salt
2 Tbs Water
Little Porcini Mushroom EVOO




PROCEDURE:
1 Cut the bones away from the roast and sprinkled some garlic powder between the meat and bones. Wrap with some twine to keep together. This allows for easier cutting of the roast after the cook.
2 Make a slurry of the seasonings and rub all over the roast like a thick paste.
3 Get BGE set up indirect and have at 450°F. I used a drip pan to catch the juices. Handful coffeewood for smoke flavor.
4 Placed the roast on grill with temperature at 450°F. Let cook for 30 minutes to allow the crust to form. Leaving the roast on reduce the temperature to 350°F and cook apprx 17 minutes per pound. Did this one for 1 hour 45 minutes. Pulled at 120°F and let rest in a tent for 45 minutes.

5 Served with baked potatoes and some mixed veggies. Was going to do Garlic toast, but forgot to turn the oven on until after the meal was over. Wonder if the pomegranate martinis had anything to do with that? Had 3 Oz lobster tails to go with this.






6 Used a cream cheese mayo, horseradish sauce for the beef.
7 Slurry and cooking instructions were provided by Ross in Ventura. Thanks Ross.


Servings: 4

Recipe Type
Beef, Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2010/03/31

Hoss

Whatever you do...Pull at NO MORE than 125 Internal Temp.The only way to ruin that piece of meat is to OVERCOOK it!!!!!!!!!

k dizzle my sizzle

i"ll try at 350 indirect and pull at 125 internal.

Thanks all.

Add any other relevant thoughts / tips.

Little Steven

Tim,

Yes, yes, yes. 250* and pull at 120 - 125 and rest. If it needs a sear pull at 115 and open the vents. Sear with the dome open to avoid raising the temp too much.

Steve

Hoss

I like to cook at 250- 275.If you put Hi heat to a piece of meat that large,the outside will be OVERDONE before the center comes to temp. Good Luck!

k dizzle my sizzle

and what would you estimate for overall time approx (11 lbs)?

Hoss

3-3.5 hrs BUT DO NOT cook by time cook by internal temp!

k dizzle my sizzle

understood. Thanks. I'll probably start 5 hrs prior to "eat time" and foil in a cooler once to temp.

I guess reverse sear is a potential option???

Hoss

GREAT IDEA,if you do,pull at 115-120 the heat will carry over and keep cookin.Once you slice if someone says that's too rare,grill em a burger,they don't deserve good steak!

evenwhenitsraining

I'm doing a boneless rib roast today for lunch. I'm of the classic French training where I sear everything BEFORE the roast time, but I here a lot of eggers talking about pulling the indirect at 115 and then searing it off with the dome open at the end. Has anyone had good luck with this? I always cook high. How long is 3.3 lbs going to take low? (250 or so)