standing rib roast (6 or 7 bone)

phs · July 2012

need help on time and temp. Want bone cut just enough so each guest gets meat and bone together. (newbie)

lousubcap · July 2012

Here's a thread from earlier today for info-

Standing Rib Roast

Enjoy!

Gandy Dancer · July 2012

Try Thirdeye's Cookin'

Mikemiller69gs · July 2012

I did a bone in prime rib last weekend for the first tiime (5 ribs). It was great. I seared it at 500 degrees on all sides. Took it off the egg and let the temp drop to 300 (dome) and put it back on. I took it off 127 degrees internal and let it sit for 20 minutes. It was closer to medium Vs rare. It cooked faster than I expected 3 hours or so if I recollect and the meat was 9.75Lbs. Everyone raved about it and this was not an easy crowd.

nolaegghead · July 2012

I worked in a restaurant that had prime rib on the menu. We'd salt and pepper them and throw them in at 220F. That's how I've been cooking them ever since. If you do I high temp cook, you risk a "gradient" of temperatures in the meat. The meat around the outside might be medium to medium well, with a medium rare eye. Also, higher temp cooking gives you a higher "rise" during rest. Cooks Illustrated experimented with different temperatures and concluded 220F was ideal for a standing rib roast.

Little Steven · July 2012

need help on time and temp. Want bone cut just enough so each guest gets meat and bone together. (newbie)

The only method I use is low and slow for rib roasts. 200* to 250*. The end result is an even colour right through the cross-section.

Little Steven · July 2012

Found a pic

nolaegghead · July 2012

That looks effin' delicious!

Little Steven · July 2012

That looks effin' delicious!

Thanks, funny thing is that was probably done to 145* internal

phs · July 2012

Try Thirdeye's Cookin'

thanks for the tip. good info

phs · July 2012

thanks for all the info, will make sure have plenty of pics when our heat wave breaks and can git eggin

ccpoulin1 · July 2012

I always buy bone in ribeye, cut the bone "wall" off, and then tie it all back together, that way when you are done, you can remove the bone, but still get the flavor. It is just another way, and may or may not work for you. It depends on what you want your presentation to look like. Definitely cook low and slow.

lousubcap · July 2012

thanks for all the info, will make sure have plenty of pics when our heat wave breaks and can git eggin

Don't let the heat ruin a good BGE experience-that's one of the big plusses of the thing-once you dial it in you can monitor it from afar or let it run "unsupervised" and get yourself outta the heat while it does its thing. Besides with the outside temps in the 100's you will use less lump...

standing rib roast (6 or 7 bone)

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