Prime Rib Question

Unknown · April 2006

I am cooking a Prime Rib this weekend. I have not found any recipies on the website. I'm a newbie and I need some help. Foil or no Foil? Rub or no Rub? What Rub? Temp? Time, What Recipie? Etc. Help a brother out. I'd hate to ruin a great chunk of meat.

GenesGrill · April 2006

Lance Barnes,
I read earlier on the forum that Dr. Chicken's Old English prime rib recipe is really a good one, but I couldn't ever find it in the archives. Maybe someone can link or repost it.......

The Naked Whiz · April 2006

Lance Barnes,
Here is a link to Mad Max's Prime Rib recipe on my website:[p]TNW
[ul][li]Mad Max's Prime Rib[/ul]

Unknown · April 2006

Lance Barnes,
I would use the one from Mad Max but I just did one this weekend where I seared on all sides at 650 and then cooked the rest of the way at 325, indirect. I think the key is to make sure if you want medium rare to pull off around 125 because that baby keeps on cooking after you take it off. [p]But every one that I have cooked has come out perfect and got rave reviews from my guests. And for the rub, I have used Dizzy's Cowlick rub and I've done just the basic Sea Salt and Crushed Pepper a few times.[p]Matter of fact, I'm having leftovers today. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

fishlessman · April 2006

<p />Lance Barnes,
i like an end piece cooked to medium rare. its hard to get that piece cooked right if doing a whole roast, so i cut the roast down to 2 bone sections and use the trex method of sear, rest 20 minutes, and roast on a raised grill at 325-350 until its done to my liking. ilike the dizzypig cowlick rub for this. split and serve at the table. the end cuts with a good rub have all the flavor. if doing a whole roast, you cant go wrong with madmaxes directions

mad max beyond eggdome · April 2006

fishlessman,
i usually find if i'm doing a large roast (say 4 bones or more) that i only have a couple of folks that want end slices (me being one of them). .. it would probably be cool to take a large or whole rib roast, cut it into a number of 2 bone sections, cook as you suggest, then carve them up at the table so everyone gets an end slice like yours. .. it would be a great show. ...when i did a whole 7 bone prime rib for an office party i cut it into two roasts, one i did medium rare, the other medium (these people don't know how to eat meat!!).. .and there were four end slices. ..so there was something just right for all 20 folks at the event. ...[p]the group i usually serve to though (my family, parents, etc) there are only two end slice eaters (me and my dad), the rest of the gang likes medium rare, so doing the whole roast intact gives me the exact results i'm lookin for. .. . and even then, when the middle of a 4 bone roast is medium rare, the end slices are still plenty medium rare to medium as you can see in my pics. . . [p]lance needs to consider his crowd and how they like their prime rib prepared, then adjust accordingly. ..[p]btw.. ..i always enjoy those pics!!!!

fishlessman · April 2006

mad max beyond eggdome,
i think its pretty hard to screw up with this cut of meat. so many ways to cook it. low temps then sear, sear rest and roast, sear and dwell, etc. the difference between good and great is finding the rub thats right for you. i dont think that the prime rib would benefit from the cooks illustrated water method, but a tougher roast like the rump or eye round definately does, have you tried that method yet

BabyBoomBBQ · April 2006

GenesGrill,[p]Here it is. Found it at the link below.[p]BabyBoobBBQ[p]Old English Prime Rib Roast: by Dr. Chicken[p]A simple but extremely tasty, tender and fantastic roast[p]Ingredients:[p]• 4lb large end or small end standing rib roast
• 3Tbs Worcestershire sauce
• 1Tbs Paprika
• 3Tbs Crushed garlic
• 2tsp Adolph's unseasoned/no MSG/no Sodium tenderizer
•Salt & Pepper to taste
• 1Tbs Flour
• 2tsp water[p]Preparation Directions:
• Place the rib roast in a shallow glass casserole dish and apply the seasonings as listed and in that order. Rub paprika, crushed garlic & unseasoned tenderizer into surface of the roast.
• Apply salt & pepper to suit your own tastes.
• Be sure entire surface of the roast is covered with all seasonings.
• Set roast aside in V rack.
• In the casserole dish, add the rock salt, flour & water (see below for ingredients). Mix until it forms a tacky paste.
• Place roast back in casserole dish and press the salt/flour mixture on to the roast surface. Continue to do so until the entire roast surface is covered with the salt/flour mix
• Note: You can use cheese cloth to hold the salt to the surface of the roast, if desired.[p]Cooking Directions:
• Prepare Egg as normal for an indirect cook.
• Bring Egg up to 500 to 520 degrees (dome temperature)
• Place desired type and amount of wood chunks on burning lump
• Place pizza stone or firebricks in place to deflect heat
• Over a drip pan with no water, place roast in a roasting rack
• Close dome and adjust upper and lower vents to insure 500 to 520 degrees cooking temperature
• Cook roast 15 minutes per pound for medium rare
• Insert polder into roast last 30 minutes of the cook, protecting cable where it is in the cooking chamber and where it comes through the dome
• Use 145 internal temp for rare, 160 internal temp for medium & Use 175 to 180 for well done
• When cooking time is done, remove roast and allow it to sit uncovered for 10 minutes before removing salt[p]Special Instructions:
• When roast has set for 10 minutes break the shell of salt away from the roast and remove. The salt will be very brittle and may have to be scraped from the meat surface. Allow roast to sit another 5 minutes, slice and serve.[p]Au Jus Sauce: In a 10” skillet or other shallow pan place 4 to 6 small chunks of the roast along with 3 to 4 tablespoons of water. Stir & heat over a medium heat until the water becomes dark and viscous from the chunks of the roast.
• Add 1 to 2 cups of hot water and increase heat under pan.
• When water just starts to boil, add 2 teaspoons of beef bullion crystals.
• Stir until crystals are completely dissolved.
• Remove from heat, strain to remove any chunks of roast used for flavoring and serve.[p]Salt Crust and Cooking Tips:[p]I generally do each of the items separately, but it does not really matter. I added the tenderizer after I had 2 back-to-back problems with slightly tough Prime Rib roasts. I didn't want that, so the next time, I added the tenderizer. I haven't had a problem since. I strongly recommend the "Adolf's" Unseasoned, No MSG and No Sodium.... tenderizer because it will not add any unwanted "extra" taste.[p]The recipe should say; 'add 1 Tbsp. flour and 1 Tbsp. water to 1 cup of rock salt'. You can use rock salt, ice cream salt or Kosher salt for the salt mixture. I believe Sprinter and One Feral Kat use the kosher salt. The kosher salt is a whole lot more appealing! If you used 2 cups of rock salt, I would suspicion the mix was a little too dry to really form a paste.[p]I don't know why it would not turn brittle! Unless, it was the lower cooking temperature. I've never had that problem, but also, when I used a large pizza stone as a deflector plate, it would block too much of the heat rise. Try going with a medium pizza stone in the large as a deflector plate. It will give about 1.5 inches of clearance around the stone and the heat will rise very well.[p]The elderly lady that gave me the recipe, insisted that the temperature be between 500 degrees and 550 degrees. She was very adamant about that! When I first tried the recipe, in the oven it set off every smoke alarm in the house and the garage. It was annoying to say the least! Every time we tried it in the oven, it did the same thing. We finally disconnected the alarms while we were cooking it. I adjusted the temperature recommendation when I adapted the recipe for the Egg.[p]The high temps I think crystallize the salt a lot quicker and seal in all the juices. IMHO only though! I may be all wet![p]I usually use pecan wood for a cut like this or, white oak. Both of them give such a tremendous flavor, it's unbelievable! I don't think the mesquite/hickory combination would be wrong, it is what ever your preference in taste is.[p]When I do a "bone-in-roast", I too tie the bones back on to give it added flavor. That's a trick my brother, who is a butcher, taught me a long time ago. It really works too![p]I do think you'll have better luck, using the fire bricks as long as you don't block too much of the heat rise.[p]
[ul][li]Found it here[/ul]

Prime Rib Question

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