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SRF Prime Rib Timing question

fiver29
fiver29 Posts: 628
in EggHead Forum
Hey all!

I have a SRF boneless Prime Rib that weighs 7.7 lbs.  I plan on cooking it low and slow.  Around 235.  How long should I expect it to go to get to medium of around 150?  It will be plenty pink inside if you check my other beef posts on this site.

Thanks!
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Strongsville, Ohio

Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]

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Comments

  • lousubcap
    lousubcap Posts: 36,765
    edited December 2015
    I figure around 25 mins/lb until the length passes the diameter and then the cook is about a constant, time-wise.  However, I have never wrestled with such a high-class hunk of beef so I would not put a whole lot of stock in my comments.
    The above said, I would offer that you should give your finish temp healthy consideration for going much lower.  I only say that as the quality of roast is meant to shine in the rare to med-rare temp zone at the maximum.  But your roast, your cook and your decisions.
    Edit: My routine SRF experience is with black grade briskets only. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fiver29
    fiver29 Posts: 628
    I will likely finish lower.  Maybe 130-140 range.  I'm going by thirdeye's suggestions on his site.  Just wondering if I will expect anything different with a SRF cut.

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

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • 4Runner
    4Runner Posts: 2,948
    See my sig and go to playing with smoke and fire.  Plenty of samples there. I would just set at 250/indirect and pull at 135 or so.  150 isn't medium.   Let rest for at least 20 min and the back on at direct for some color.   
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • lousubcap
    lousubcap Posts: 36,765
    edited December 2015
    Given what I see with SRF brisket they tend to finish at a lower temp (although the finish-line really is cow dependent) than other cuts but brisket finish is all about the feel.  Wth your beef cook, given the expected marbling it may cook to the desired finish temp a little faster but you may get an appreciation for the speed of advance temp wise during the early portions of the cook.  Gotta admit-a tough problem to have ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fiver29
    fiver29 Posts: 628
    Thanks for the tips and suggestions.  I'm guessing it will take about 4 hours to cook.  Give or take.  Will likely pull around 135-140 range.


    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • 4Runner
    4Runner Posts: 2,948
    fiver29 said:
    Thanks for the tips and suggestions.  I'm guessing it will take about 4 hours to cook.  Give or take.  Will likely pull around 135-140 range.


    Playing with Fire and Smoke is showing 7## at at time between 3 and 4 hours.  I'd plan on 4 as always better to finish early. Also, you can always brown slips but never undue cooking.  Would pull no later than 135 than the browning.  If it were me, I'd pull at a130 just to make sure. Just my experience. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • fiver29
    fiver29 Posts: 628
    Yeah, I'm thinking the same thing.  What about the crisp up at the end?  Would you go 500 direct or indirect?
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • fiver29
    fiver29 Posts: 628
    Bump.  Anyone?
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • johnnyp
    johnnyp Posts: 3,932
    edited December 2015
    fiver29 said:
    Yeah, I'm thinking the same thing.  What about the crisp up at the end?  Would you go 500 direct or indirect?
    A reverse sear would give you a nice crust
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • buzd504
    buzd504 Posts: 3,877
    fiver29 said:
    Yeah, I'm thinking the same thing.  What about the crisp up at the end?  Would you go 500 direct or indirect?
    I'd go direct at the end, but I would also pull earlier.
    NOLA
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  • allsid
    allsid Posts: 492
    To say I wish I had a #7 SRF boneless prime to cook this week would be an understatement. With that being said, I would really encourage you to look at lots of posts which speak to this cut of meat. If it was me, 121F would be my target temp and as I (and many others) advocate, raised direct requires little or no follow up or reverse sear on a roast this size. If you cook at 235 or even 250, truly on the slow side, you get a swear worthy bark requiring no sear. 

    In the end, do what you are comfy with and enjoy yourself. Trust your thermometer and cherish your family or guests- Cheers!
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • allsid
    allsid Posts: 492
    Oh- one more thing, if you really want to reach baller status, harvest your Wagyu grease and make Yorkshire pudding. I would guess it would be second only to duck fat for that festive indulgence.

    If you don't eat your meat, you can't have any pudding!
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • fiver29
    fiver29 Posts: 628
    Well this gives me more to think about!

    How do I harvest the grease if I go direct?
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • BierMugg
    BierMugg Posts: 42
    SRF website has a whole page devoted to cooking the Prime Rib. You should start there. 
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    @johnnypAt that temp he'll have a crust without reverse sear
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • fiver29
    fiver29 Posts: 628
    SRF web site lost me when they said to start out at 350.  That's too hot IMO.  I plan on low and slow.

    I also did a lengthy search on this site and the internet for SRF Prime Rib.  Most of the posts out there (and on this site) are mostly about brisket.  I'm pretty surprised, but there isn't a whole lot out there about cooking SRF Prime Rib.

    It's been my experience when cooking indirect there usually isn't much, if at all, drippings when I cook on the egg.  So I don't think I'll be able to make the Yorkshire puddings.  I'm open to suggestion on that one if there is a way @allsid

    I think I may just go 225 until done and be done.  I'm starting to complicate and overthink things.  I tend to do that haha!  I just want to cook it right.  It's going to be the centerpiece of the meal.

    Thanks for all the replies!!  It's really got the creative juices flowing.  I'm pretty excited to share this with family.  I'll post pics.  Cheers!
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • FATC1TY
    FATC1TY Posts: 888
    Report back what you did. I've been keeping a log of my prime rib cooks for every Christmas Eve. 

    I have the same roast size as you. 7.9 and itching to get cooked. 

    Im pulling mine at 115-120 roughly. Then a quick sear. 

    Id cry if I cooked to 150. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • fiver29
    fiver29 Posts: 628
    You bet!  I'm cooking Christmas Day.  Will post details with pics....

    I made the RRP Aus Jus today.  DAMN.  So good!  Shaping up nicely so far...
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • FATC1TY
    FATC1TY Posts: 888
    fiver29 said:
    You bet!  I'm cooking Christmas Day.  Will post details with pics....

    I made the RRP Aus Jus today.  DAMN.  So good!  Shaping up nicely so far...
    I'm interested to see if this srf roast will cook faster than my normal roasts. It's on a rack drying up a bit tonight after being fully thawed 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • nolaegghead
    nolaegghead Posts: 42,109
    Briskets will be done faster.  This is a low-temp roast.  The fat content isn't going to make any appreciable difference in cook time.  Really you cook to temperature on this type of cut, not tenderness. 
    ______________________________________________
    I love lamp..
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Great advice so far.  I would probably plan on 4 hours of cooking.  I have found cooking to an IT of 130 using low heat as you have suggested.   One nice thing about the reverse sear is if you finish early you can let it rest for a while, then sear later.  I let this one reach 130, rested for about 10 minutes, then tented tightly with foil for an hour and did a direct sear.  



    The direct sear is kind of a pain with a big fatty piece of meat.  This year I am going to try without a sear if the timing works out.  If I think it needs a sear for some crust or just for a quick "warm up" I am going to use my blackstone.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • BierMugg
    BierMugg Posts: 42

    From the SRF website 



    REVERSE-SEARED PRIME RIB

    09/19/2014 by Sean Olson    |    

    DSC_0401 resized

    There are no secret ingredients here. This recipe is all about the perfect cook for a standing rib roast, which, given the glorious flavor of a prime rib done right, is kind of a secret ingredient after all.

    Chris says: “You can do this on any grill that you are comfortable with holding low temps for several hours. Heck, you could also do this method in your oven and broiler, but I promise it would be better on a grill or smoker.”

    INGREDIENTS

    1 Standing Rib Roast/Prime Rib (Approximately 5 pounds)
    2 tsp kosher salt
    1 tsp black pepper
    1 tsp garlic (minced, dried)
    1 tsp red pepper flakes
    2 cups beef stock
    2 cloves garlic (peeled and crushed)
    1 sprig rosemary

    INSTRUCTIONS

    Set up your grill or stove for indirect heat and preheat to 225 degrees as measured at the grate.

    Tie your roast and season on all sides with a dry rub made of the salt, pepper, garlic and red pepper flakes. Place the roast on a roasting rack above a roasting pan filled with the stock, garlic, and rosemary.

    Place the roasting rack/pan on the grill over the indirect (no coals or heat) area. Roast until the internal temperature reaches 10 degrees less than your desired final temperature of about 130 degrees for medium rare and 140 degrees for medium.

    Rest the roast while you raise the grill temperature to 500-550 degrees and change to a direct heat set up. Remove the garlic and rosemary from the au jus that has formed in the roasting pan and discard. Season au jus with salt and pepper as needed.

    Sear the roast directly over the coals for 1 minute per side on all sides.

    Allow roast to rest another 10-15 minutes after the sear.  Slice and serve.

    DSC_0408 resized

    Recipe Courtesy of Chris at Nibble Me This (See the original here)

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  • Tinyfish
    Tinyfish Posts: 1,755
    @BierMugg looks great.

    A reverse sear gives that nice even colour.

    @fiver29 it sounds like you want your meat on the more cooked side by your final temp.

    My family cover the whole scale from welldone to medium rare so I cook the roast raised direct at 325f. That way the outside has a nice sear the end few inches are more cooked and the middle is less cooked.
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  • fiver29
    fiver29 Posts: 628
    Everyone likes their meat done on the medium to medium well side.  I am going to do it pure medium with a cast iron ready to cook up individual cuts if needed.
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • FATC1TY
    FATC1TY Posts: 888
    Mine turned out amazing. Cooked slightly faster than expected. 3.5 would have been plenty of time at 225 on the egg. Used digi q to hold temp. 

    Held in my yeti tented with foil for 30-45 min. Pulled at 113-116 in various parts. Seared to 125-129 before slicing. 

    snake river farms waygu prime rib is legit, period

    hope it was a success. Merry Christmas  
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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