Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Prime Rib Update

civil eggineer
civil eggineer Posts: 1,547
edited November -0001 in EggHead Forum
Sorry no photos...ate the evidence!

Cooked a 6 lb prime rib at 200 for 3 hours and pulled at 130 degrees internal temp. The meat was exactly the same doneness throughout the cross section. It was very good but I was expecting better. I believe any dissapointment I may have had is do to the quality of the meat that I purchased at Sam's.

I have the other half in the freezer and when I cook that I am going to begin with a high temp sear, rest, then cook at 200 dome temp.

Do you think it would have been more tender with the sear?
· Share on FacebookShare on Twitter

Comments

  • RU Eggsperienced
    RU Eggsperienced Posts: 1,527
    Hi Tim,

    I have had good results both ways (searing at beginning and ending).

    The best prime rib I cooked was also the most expensive and was truly "prime".

    My golf club does prime rib on Friday nights - I've had it a few times and noticed that the quality can vary from week to week and I really doubt the cooking method changed that (i.e. they cook the same every time). Maybe there is some luck in getting the best cut of meat.... :unsure:
    Cheers.....Jerry


    · Share on FacebookShare on Twitter
  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    I would definitely recommend a sear.

    I'm guessing your disappointment was over texture and not taste based on the last thing you said. That very well could have been the cut of meat. Was it select or choice?

    I like to do my rib roast (bone in or out) with a 500 -600f sear a minute per side and then cook at 250f with a light oak smoke. I tried THIS ONE at 350f with no sear, and although it was still good, if you click on and read the cooking log I kept, you will see I preferred the seared.
    Knoxville, TN
    Nibble Me This
    · Share on FacebookShare on Twitter
  • BobS
    BobS Posts: 2,485
    The tenderness comes from the cut of meat and the long slow cook at 200-250.

    The longer the meat stays below 120, the longer the enzymes have to tenderize the meat, so I think that the sear at the end is better.

    Cooking at a low temp is kind of like accelerating the dry aging process.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    That's how I cook mine (I have even recommended this method to friends that cook them in ovens and to a couple of restaurant owners) and if I need more color I prefer the end sear, but just enough to crisp it up. Even doing the the crisp up under your broiler works well. I think it's easier to control.

    BTW, I've been pleased with meats from Sam's, their beef is choice with some occasional pieces of prime that happen to show up in the cases. My Sam's recently switched to 100% Angus, and despite the name recognition .... I'll take accurately graded beef over the color of the hide any day.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • CPB
    CPB Posts: 133
    http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/index.html

    Dry age it, huge difference
    pull at 118
    sear for 15 min at 500

    Chris
    · Share on FacebookShare on Twitter
  • civil eggineer
    civil eggineer Posts: 1,547
    Thanks for all the replys. I was somewhat dissapointed with the tenderness and feel it had more to do with the actual meat then my cooking method. I couldn't believe how uniform the doneness was all the way throughout the meat profile. There wasn't a crust on the outside but don't think it really took anything away from the taste. It was as good as 95% of restaurant prime rib but I was hoping for the wow factor. I am sure it was choice grade and somewhere around $5.80/lb. Next time I will try to lay my hands on a prime cut.
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    This was done the thirdeye way except for the sear. The cut was expensive and looked so nice before cutting, I just didn't want to chance hurting it over cooking it or hurting the results so I skipped the end sear.

    primerib.jpg

    After cutting the cook was fantastic, very tender and almost melt in your mouth. I wished I hade followed through with the cook for the end sear. I missed the medium cook on the edges of the cuts.

    The cut was choice at about $10/lb.
    primeribcut.jpg

    The great thing about is egg'n is there is always the next time.

    RRP has a great Au jus recipe.

    GG
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    rprprimebeefjpga.jpg

    As Ron says...There is a difference.

    I have a couple of markets that can get it, and boy are they proud of it.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • civil eggineer
    civil eggineer Posts: 1,547
    Those are food porn to my eyes...love the marbleing baby!
    · Share on FacebookShare on Twitter
  • BobS
    BobS Posts: 2,485
    Grandpas Grub,

    That was a beautiful piece of Prime Rib!
    · Share on FacebookShare on Twitter

Categories