Rights of passage.....my first prime rib with pic's

Clay Q · October 2005

I made my first prime rib roast last night and I'm going to admit that I was a little nervous with this expensive cut. Well as things turned out(thanks to the forum) this was the best prime rib I have ever had. I was planning this cook for a while and thought I do this on my birthday if the weather was nice, and it was. I followed thirdeye's method of low-n-slow indirect untill I hit 125 degrees internal then into a cooler to rest while I cranked up the egg for searing. The sear at the end of the cook instead of the begining works so well that I'm doing this for all my steaks. Here are a few pictures......[p]This is prime real estate, a 4 bone roast.

To start things off I made two loaves of focaccia -fresh garden herb-bread. Was great with the prime rib dinner.

The sear was a little ticky for such a large cut of beef. The aroma was killing me(I starved out most of the day in anticipation of a prime rib feast).

The knife went into this rib roast like butter. A garden salad with tomatoes, focaccia bread and a bottle of Merlot rounded out our dinner. Stuffed and happy, a right of passage for this egg "nut".
Thanks thirdeye for your help,
Clay

Grillicious · October 2005

Clay Q, can you post a link to Thirdeye's method of low-n-slow?[p]Thanks, that's some good looking meat. My wife likes them bloody rare, and this one would be perfect.

Bobby-Q · October 2005

Clay Q,
That is somenice looking beef.[p]Mmm Mmm.

Clay Q · October 2005

Grillicious,
Ummm, don't know how to post a link. If this don't work for you scroll down a ways to 10/9/05 at 14:46:01 Re: Smoked prime rib. Click on thirdeyes link in his posting.
My rib was actually medium to medium rare-- in the photo reduction and posting the color makes it look rare.
Clay[p]http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

Bootheel Egger · October 2005

Clay Q,[p]Great looking roast!! What kind of time table are we talking for that size roast at 200-250?

Grumpa · October 2005

Grillicious,
Here's the link.
[ul][li]prime rib cook[/ul]

Clay Q · October 2005

Bootheel Egger,
My times were like this;Put the roast on(indirect setup with drip pan)and it took 3 hours at 250 dome to hit 125 degrees internal(my roast was cold at 40 degrees internal when I started), 25 minute rest in cooler(wraped in foil and newspapers the roast continued to 130 internal), in the mean time got the egg up to 550 after removing platesetter, put the roast back on for approximate 12 minute sear(6 minutes and fliped then 6 more minutes), brought roast in the house and admired for 20 minutes-opened wine at this time and took a few drinks, then with a big chef knife I sliced down between the bones for 2" thick steaks. Proceeded to indulge.
Clay

Clay Q · October 2005

Bobby-Q,
Thanks. I made au juis(sp)from the pan drippings and sliced meat juice-strained and skimmed fat. Really added richness to the meat when we dipped into the juice. Ah, the ways of the egg.........
Clay

Lawn Ranger · October 2005

Clay Q,
I think you're my hero.[p]Beautiful![p]Mike

thirdeye · October 2005

Clay Q,[p]Happy Birthday! You sure did a nice job with that roast. How fitting to have this rare treat for this special occasion. [p]Happy Trails[p]~thirdeye~

Rights of passage.....my first prime rib with pic's

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