First Prime Rib Cook

Laxin16 · July 2014

Here's a few pics from my first prime rib cook!

Cooked at 250 indirect then seared it off at 500 at finish

johnmitchell · July 2014

That looks awesome. I plan to do one soon. What internal did you pull after the indirect before the sear ?

Thanks. Once again great looking Prime..

DMW · July 2014

The marbling in that looks insane.

Any sliced pics? I'll bet it was perfect.

Laxin16 · July 2014

I pulled it off at 115. Seemed to be right move! I Let it rest for about 15 minutes to get the grill heated to 500. Seared it off and rested another 20 min before cutting.

johnmitchell · July 2014

Thanks.. That sliced pic is off the hook..Congrats again..

^:)^

Laxin16 · July 2014

Thanks! Definitely the best thing I've cooked on the egg so far!

cook861 · July 2014

Looks great i bet it evens taste better great pictures too

Skiddymarker · July 2014

Reverse sear is the best way to treat a prime rib, well done! (not the roast - well done for your efforts)

The sear is optional - try one without it. Some like the crust, some don't.

About 5 or 6 years ago started removing the bones and tying the roast more circular to ensure an even cook. Works very well.

Check out:

http://amazingribs.com/recipes/beef/prime_rib_roast.html

Again - great cook.

fence0407 · July 2014

Looks great @Laxin16! Where are you egging from?

Cymbaline65 · July 2014

Dang, Laxin16. I've got a rib roast in the freezer that may get some luvin' this weekend. Looks delicious.

JRWhitee · July 2014

Perfect, that's how I like them.

Laxin16 · July 2014

@fence0407 I'm egging in Boston

KiterTodd · July 2014

How long did it take and how big was the roast?

This is my next challenge...it's an expensive cut of meat, though, so I want to get it right and will have to hit more of a time schedule than with brisket and pork. Right? (can you FTC a prime rib until it's time?)

Looks great.

Ladeback69 · July 2014

Laxin16 said:

I pulled it off at 115. Seemed to be right move! I Let it rest for about 15 minutes to get the grill heated to 500. Seared it off and rested another 20 min before cutting.

Did you think about slicing and searing each piece? I've done a beef tenderloin, this is next on my list. We have friend's comic over Saturday, I may see if Sam's Club has one at a good price. How long did it take to get to 115?

Jeremiah · July 2014

Second DMW. Marbling is great. My try one myself this weekend.

HDumptyEsq · July 2014

@Skiddymarkersay, "About 5 or 6 years ago started removing the bones and tying the roast more circular to ensure an even cook. Works very well."

I think bones left on keep it moister and they transfer some of the heat to the interior for an even cook. Try tying the cut off bones back onto the joint then cut the strings after the cook and remove the bones for easy slicing/serving.

Skiddymarker · July 2014

HDumptyEsq said:

@Skiddymarkersay, "About 5 or 6 years ago started removing the bones and tying the roast more circular to ensure an even cook. Works very well."
I think bones left on keep it moister and they transfer some of the heat to the interior for an even cook. Try tying the cut off bones back onto the joint then cut the strings after the cook and remove the bones for easy slicing/serving.

Lots of ways to do things, not really better, just different. If you want to cook with bones attached, tying them back on is a great suggestion - used to do that to make the roast easier to carve and was pretty much the typical cook with a hot oven sear, followed by a lower temp oven cook. Once moving to the egg, the reverse sear became the way to go. The egg is very moist at low temps - one of the reasons we don't need a water pan and with the restricted air flow the reason we can use dry chunks and chips without flare-ups. The egg convection temps are very stable at low temps, the more consistent the thickness, the roundness, of the roast the more even the cook. Bones tend to make the roast anything but round.

Prime ribs bones, IMHO, do not add anything to a cook - I've been wrong about lots of things, this might be one of them.

As per MCAH and Amazing Ribs, the bones make the best au jus there is when removed and used before a cook.

Now if you have someone who likes to pick at the bones like Henry VIII, they must be part of the cook.

Zmokin · July 2014

KiterTodd said:

How long did it take and how big was the roast?

This is my next challenge...it's an expensive cut of meat, though, so I want to get it right and will have to hit more of a time schedule than with brisket and pork. Right? (can you FTC a prime rib until it's time?)

Looks great.

I'm guessing you could FTC a Prime. My first gut reaction was you would never want to FTC a cut cooked to medium rare, but then thinking about it, restaurants have to do something similar to pre-cook their primerib so they can serve it up quickly when it gets ordered.

Skiddymarker · July 2014

@KiterTodd - visit the Amazing Ribs site. A two rib roast cooks in pretty much the same time as a four or five rib roast - it is the thickness, not the length that matters. (Can't believe I just typed that)

Many restaurants keep a pot of au jus just under a boil, maybe 190-195º. PR is sliced off the rare to medium rare roast and if someone wants medium to medium well, it is dipped into the au jus until it is finished. Well done often gets nuked.

Don't like holding PR, but if you must pull it and FTC at a lower temp, finish it in the au jus as needed.

nolaegghead · July 2014

yum.

On FTC - you don't want to reverse sear it and FTC it...or it will keep on cookin'. Let it cool down then FTC. Restaurants have warming ovens that they store the cooked PR in until they carve it up.

stemc33 · July 2014

It's outta here \:D/ \:D/ \:D/

Laxin16 · July 2014

Some great suggestion here for the next roast! Here are my cook stats...

8.4lbs Angus prime rib roast bone-in (cut the bones back before the cook and tied it back on.
Paid $10.99 a pound
3 Ribs total
Cooked at 250 indirect (i was a bit higher (280) for an hour)
Used mostly BGE lump with some cherry
Cooked for about 2hrs and 50 minutes
Pulled at 115
It rose to 227 while resting before sear
Seared each side for about 1-2 minutes @500
Some flare ups happened but it made for a great crust

Laxin16 · July 2014

Forgot to mention i had a pan between the plate setter and grate with water, fresh garlic, sliced onion and fresh dill.

johnmitchell · July 2014

Laxin16 said:

Forgot to mention i had a pan between the plate setter and grate with water, fresh garlic, sliced onion and fresh dill.

Thanks for your specs on the cook..

HDumptyEsq · July 2014

@Skiddymarker said, "Now if you have someone who likes to pick at the bones like Henry VIII, they must be part of the cook."

I treat my bones like he treated his wives -"I don't keep them very long!"

KiterTodd · July 2014

WOH...is that right? You pulled it 115 degrees and it rose over 100 degrees (to 227) while resting? ...you must mean 127.

Thanks for the specs, that helps a lot.
I haven't made prime rib often. When I do it is great. But I always get sticker shock when I go to buy it. It doesn't feed THAT many people either because everyone gets such a big slab.

Laxin16 · July 2014

Haha... Yes it rose to 127 not 227

First Prime Rib Cook

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In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating

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First Prime Rib Cook

Welcome!

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In the Hinterlands between Cumming and Gainesville, GAMed BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating

Welcome!

Welcome!

Quick Links

Categories

In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating