Christmas Rib Roast Advice

Blassiter said:

GrillSgt said:

That rib rack will make the very best beef broth you’ve ever had. 

Beef broth? Can you expand on this?

GrillSgt said:

No actually I was talking about broth. I make a blue cheese sauce and a horseradish sauce to accompany the prime rib. 

For the broth I simmer the bones with meat with mirepoix (2-3 med onions, 2 large stalks of celery, 2 large carrots, head of garlic (just cut it in half), bay leaf, and peppercorns for a couple of hours. I recommend using a good commercial beef broth instead of water as it adds a remarkable amount of depth. I then strain the liquid and put the bones in the oven at 375ish to roast until they are a nice dark brown (45 mins or so). Then back to the broth for a couple more hours of gentle simmer. The second simmer is when I add the salt to taste. I find it important to never boil and not to go past the gentle simmer for texture, boiling leaves it gelatinous.

Teefus said:

Dyal_SC said:

Great advice here from @NibbleMeThis

http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html?m=1

Mom always did it just the opposite. Nuclear hot to start, Coast low and slow to the finish. It was always awesome. 

When I do mine on the Egg, I roast indirect at 350* or so until 120* internal, then shut the Egg down for 30 minutes more. Then it comes off and rests another 30 minutes prior to carving. Always a perfect medium rare with an amazing crust. I apply a prime rib rub in advance and let the roast sit in the fridge at least three or four days. This year I’m going two weeks to dry age it a bit. 

st¡ke said:

This can be the easiest cook on the BGE.

For me, the easiest and most consistent results with a roast are to go low, about 225-250 or so, and let it cook gently until it hits your desired internal temperature.  There will be minimal carryover (you do not foil a resting roast, just let it stand on the ribs on the cutting board).

All of which means: no sear at the start or end.  You'll have a better and browner mahogany brown crust, with no blackening and, if you have an herb crust or rub on it, you won't mess that up manhandling the roast around with tongs or rolling it in the grate during a "sear". 

I'd ask what the sear is meant to achieve.  If it is a crust, well, it's not necessary to sear for that. And it can actually damage a crust (rub etc.).

If it is for show, that's fine too. Guys outside, spiking the BGE to temp, and playing with fire. All good.

But after doing these off and on for many years, I have settled into putting the meat on in advance of the crowd arriving. We futz around in the kitchen, and hang out with guests when they arrive, and the roast just cruises, no tending.

Take it off when it is about 5-10 degrees shy.  I don't usually get much carryover at the lower roasting temperature.  Let stand while everything else is coming together, and then eat.

Trying a sear once, I found a lot of flare up (rib eye is fatty), blackening, and not much added to the crust.  In fact it disturbed the crust, and gave it grid marks. It can even soften the crust, if the fat starts to moisten up due to water being forced out under the higher heat. Worst was early on, one of my first rib eye cooks, where the added heat at the end drove carryover way past med rare.

Big fan of keeping it simple.  It'll still be memorable no matter what you do.  I just vote for simple.

Biggest tip: Let it dry a couple days at least uncovered in the refrigerator.  That helps the crust too.  Dry fat is what browns, and a fresh (not air-dried) roast won't brown until the surface dries off anyway (in the egg).  Give it a head start

how do you keep the helpful people from putting foil on it every single friggin time

st¡ke said:

This can be the easiest cook on the BGE.

For me, the easiest and most consistent results with a roast are to go low, about 225-250 or so, and let it cook gently until it hits your desired internal temperature.  There will be minimal carryover (you do not foil a resting roast, just let it stand on the ribs on the cutting board).

All of which means: no sear at the start or end.  You'll have a better and browner mahogany brown crust, with no blackening and, if you have an herb crust or rub on it, you won't mess that up manhandling the roast around with tongs or rolling it in the grate during a "sear". 

I'd ask what the sear is meant to achieve.  If it is a crust, well, it's not necessary to sear for that. And it can actually damage a crust (rub etc.).

If it is for show, that's fine too. Guys outside, spiking the BGE to temp, and playing with fire. All good.

But after doing these off and on for many years, I have settled into putting the meat on in advance of the crowd arriving. We futz around in the kitchen, and hang out with guests when they arrive, and the roast just cruises, no tending.

Take it off when it is about 5-10 degrees shy.  I don't usually get much carryover at the lower roasting temperature.  Let stand while everything else is coming together, and then eat.

Trying a sear once, I found a lot of flare up (rib eye is fatty), blackening, and not much added to the crust.  In fact it disturbed the crust, and gave it grid marks. It can even soften the crust, if the fat starts to moisten up due to water being forced out under the higher heat. Worst was early on, one of my first rib eye cooks, where the added heat at the end drove carryover way past med rare.

Big fan of keeping it simple.  It'll still be memorable no matter what you do.  I just vote for simple.

Biggest tip: Let it dry a couple days at least uncovered in the refrigerator.  That helps the crust too.  Dry fat is what browns, and a fresh (not air-dried) roast won't brown until the surface dries off anyway (in the egg).  Give it a head start