HELP.....1st attemt at a prime rib

mikeb6109 · January 2009

guys i need some input and suggestions. cooking for 30 men tomorrow night and they asked for a prime rib with that i have some nice pork rib roast frenched. pork i have done many times and will do it with some dp and finish it off with some carnivore sauce but for the prime well i never tried one before! so need temps suggestion for spices or rubs. cook time direct indirect??

thanks guys

and yes i will be taking pics and will post later this week. planning on using the xl for all this meat.

Car Wash Mike · January 2009

You took on quite a chore. I go simple, kosher salt, fresh ground black pepper. Maybe add a few garlic cloves in the roasts. I sear direct at 700 on all sides. Pull and put the plate setter in to finish at 350-400 indirect. Every bit of 15 minutes per lb to desired temp.

Mike

Grandpas Grub · January 2009

Mike, that is an excellent looking cook you have posted.

Kent

Grandpas Grub · January 2009

I followed thirdeyes method except for the end sear. The prime rib looked so nice on the egg when pulling I didn't want to do anything to diminish what was on the grid.

Next time I will do the same but I will do the end sear to get the traditional look of cut prime rib, which you can see in CWM's post above.

Here is the link to thirdeye's recipe. I cooked to temperature.

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

GG

Ross in Ventura · January 2009

Made a past of 50/50 Pepper and Garlic Salt and water

On the Egg at 325* for app. 17-min per lb.

Pulled at 130* internal let rest foe 30-min.

Carve after rest.
Ross

Little Steven · January 2009

Mike,

I do mine at 250 -275 until 15* below desired. Then take it off, take out the drip pan and platesetter. Open the vents and sear really well.

Steve

Morro Bay Rich · January 2009

I use Alton Brown's method just substituting the BFE for his terra cotta pot.

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/index.html

Car Wash Mike · January 2009

I wouldn't mind sticking a fork in that roast. :woohoo: :woohoo: Nice Kent. Ross has a nice one as well.

Mike

Grandpas Grub · January 2009

All three really look great to me. I wish the roast's were not so expensive. That small roast cost us $81 out here and that was a pretty good price as prices go. I remember being worried I was going to ruin that hunk of meat and that is why I didn't end sear.

Kent

Grandpas Grub · January 2009

Interesting for Alton - no sear.

GG

Car Wash Mike · January 2009

I'm so lucky, $4.99 lb for choice on sale.

Mike

Grandpas Grub · January 2009

You have got to be kidding!!!!!

Kent

Car Wash Mike · January 2009

Mike

Kevin_in_Tyrone · January 2009

That looks really good! No matter about the end sear. I'm sure thirdeye himself would tell you no need to mess with results like that.

I must admit I am a closet fan of your cooking tips and pictures. Please keep it up!

-Kevin

Beli · January 2009

Just a humble idea Mike...Good luck!!!!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=523615&catid=1

mikeb6109 · January 2009

looks good there beli i do think that that is the way i will do it !

Grandpas Grub · January 2009

I don't know Kevin, when I saw Mike's pictures, my mouth began to water.

I really like the medium taste on the outsides of the prime rib. If I judged on that alone I would put mine at the bottom. However, when we ate the prime rib, mine, it was fantastic.

For me, the prime rib cook was not hard at all - rather one of the more simple cooks. If folks have access to these cuts of meat at a reasonable price it is a must do cook.

The piece in our picture was almost $20 per pound as I recall.

Kent

Grandpas Grub · January 2009

Sweet. I would like to see those cooked up.

Kent

Big'un · January 2009

Beli! How did I miss that? It looks awesome! I would love to get the recipe for the Loren's Beets,por favor'.

Big'un · January 2009

I bet it'll be great Mike! Something I started doing, even though some might consider it cheating, is I purchase the instant AU JUS. That way you have enough for everyone and if something scorches, you're still covered. If the juices taste good, I add them to the purchased au jus. Make sure someone brings the horse radish. HTH. I know you'll do great!

mikeb6109 · January 2009

sorry not sure what au jus is??
i picked the meat up this morning and the prime is huge!! all i will do is stick some fresh garlilc here and there in it and heavily rub with fresh ground pepper and raisin the steaks!
also i need a good recipe for a sauce to go with it....was thinking browning some onions and mushrooms then adding a good amount of red wine let it reduce and serve . but not sure if that will cut it....any ideas ?

oh yeah the pork roast are beautiful i will make sure to get pics with your sauce in the background cause i will be using it!!!

Big'un · January 2009

Au jus is the dipping sauce that is traditionally served with prime rib. I would caution you on the garlic cloves, unless they are pre-roasted, because they won't cook unless you burn the roast to a crisp. I learned that on my leg of lamb.

I know you'll do great!!

HELP.....1st attemt at a prime rib

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