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Standing prime rib, in a pan or not?

eggtopia
eggtopia Posts: 91
in EggHead Forum
The title says it all.  I'm getting ready to start a prime rib, going to do 500 indirect for 15 mins then 325 indirect till done.  I feel like I should cook it on the grid, but I don't want to miss out on the drippings so part of me wants to cook it in a shallow roasting pan.  

What are your thoughts?
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Extremely difficult to lower the temp from 500 down to 325. I would consider doing the opposite. It is far easier to cook at a low temp to say 110 or so and then sear it to finish temp. Put it in a Pan or put the pan below on the platesetter if it fits. Only need the drippings if you plan on a gravy or au jus. The pan won't have any negative on the cook. 
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  • Grillmagic
    Grillmagic Posts: 1,600
    pgprescott said:
    Extremely difficult to lower the temp from 500 down to 325. I would consider doing the opposite. It is far easier to cook at a low temp to say 110 or so and then sear it to finish temp. Put it in a Pan or put the pan below on the platesetter if it fits. Only need the drippings if you plan on a gravy or au jus. The pan won't have any negative on the cook. 
    I agree, it's easier to raise the temp than lower it on the Egg.
    Charlotte, Michigan XL BGE
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    You can toss it on at 500 and shut vents for lower, say 250. It will take a bit but that's ok. You can always take the roast off until you land at 250-325 and then put it back on

    pan is good. The drippings for au jus or yorkshire pudding


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  • Little Steven
    Little Steven Posts: 28,817
    I agree on the low temp cook. Do an end sear if you feel you need it but I rarely do. Yes, drippings for Yorkshire and sauce.

    Steve 

    Caledon, ON

     

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  • eggtopia
    eggtopia Posts: 91
    edited December 2015
    Thanks for all the comments.  I ended up using a pan and starting at 500 then down to 325.  It took a bit for it to come down to temp, but seemed to work fine.  It was seasoned with salt, pepper, and rosemary.  I cut a few slits and shoved garlic and rosemary into the meat.

    It was tasty, but IMO I enjoy this cut, cut into 3 thick steaks and cooked as a steak. 
     

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  • Little Steven
    Little Steven Posts: 28,817
    That sir is some fine looking granite! Meat looks good too

    Steve 

    Caledon, ON

     

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