Prime Rib Help

spn · December 2010

Anybody Care to help? I've had my large egg for just over a year and loving it. I've only done it once by last year I cooked a Prime Rib. I picked one up from Costco that was stuffed with Garlic and topped with Montreal Seasoning. Honestly maybe the best thing I've cooked on the egg yet. Anyways..........

I remember reading a post telling me to bump the fire up to 500-600 degrees and sear both sides (don't remember how long). Then to remove from grill, close it down and level off the temp to (I think around 300 degrees) and use platesetter for indirect.

Problem is I can remember the details on the above directions regarding temp and time. I know that the time is more about the target meat temp but need to be able to plan for christmas eve. Seems to me it didn't take more than a couple 2-3 hours total for a 6lb roast but that is what I'm trying to figure out.

First off, can anyone confirm that the above method is a "good" method to cook. Also, any details on dome temps, sear time, and est time to complete a approx 6lb roast would be greatly appreciated.

Finally, Any thoughts on finishing the cook by about 3:00, removing from egg and wrapping in foil, chruch at 4:00-5:00, eating approx 6:00. Is that too long to let the meat rest in foil?

Sorry for all the questions but help would be much appreciated!!!!!!

Merry Christmas....

Richard Fl · December 2010

These may help!

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

http://www.nakedwhiz.com/madmaxprimerib.htm

Little Steven · December 2010

spn,

Last one first, yes that is a long time in foil. It would be fine but you would lose the crispy fatty exterior. I prefer lower temps for rib roasts. About 25 minutes per pound at 250* would mean about 2 1/2 hours cook time to the rare side of medium. I would establish the egg at 250*, put the roast on at 3:00 and pull when you get home. If you don't have the colour and temp you need open the vents and sear. Rest til 6:00 or a few minutes after and you will end up good.

Steve

SmokeyPitt · December 2010

That sounds like a good method. I have only done this once on the egg and I followed the MM method that Richard posted. The sear was simply getting the egg up to 500 (indirect), and then bringing the temp down to about 325.

However, given your timing issues- I like Stephen's idea of a low and slow cook followed by a sear prior to serving (a reverse sear). This is actually the method Alton Brown recommends.

Prime Rib Help

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