re: Prime Rib in the Ovan

quote:

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There's no way to know when it's done based solely on the time and temperatures of the oven. You're basically just guessing.

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I have literally done this method a dozen times and it works every time. If you are scared you can always check it with a meat thermometer.

I'm always cooking this for about a dozen or more, so I usually have a 12 lb. to 16 lb. roast.

Not sure how your method would work on a roast that large. I'm skeptical enough that I won't try your method when the fate of the dinner is at risk. Not completely dismissive of your method and I may try it on a less expensive cut (I've already purchased my roast and it cost well over $200), but I will stick to tried and true.

I always purchase prime and allow it to age in the refrigerator covered in cheesecloth for at least four days. When ready to prepare, I trim any dry portions, then brine my roast overnight, uncovered, then set out for 2-3 hours. I mix softened, unsalted butter (since I've already brined the roast, I don't need to add any more salt. Voice of experience.) mixed with fresh chopped rosemary and thyme, cracked pepper (lots), a touch of olive oil, and two bullion cubes that I've powdered. Slather this mixture all over, then set back in the fridge for at least 24 hours uncovered.

I'm a believer in the reverse sear. It keeps the meat from turning grey underneath the outside char. So, I set out the roast for six hours to come to room temp, then preheat my oven to 205 and cook until my thermometer is at 120. This can take about 3.5 to 4 hours. I take out the roast, tent it with foil and allow to sit for 30 minutes.

I raise the temp in the oven to 485, and put the roast back in, uncovered, for about 15 - 20 minutes, or until it's the color I want. Remove. Let sit for 10 minutes loosely covered, then slice, serve and enjoy. This never fails.

For a much smaller roast, just for my wife and kids, I'd like to experiment on my smoker/cooker. I can achieve a temp of up to 525 degrees and manage it down to as low as 165 degrees. If anyone has any experience using a smoker to cook a prime rib, please post your method and recipe.

edit: Also, every good prime rib deserves a well-made horseradish sauce (as well as au jus). For a nice touch on your horseradish sauce, try this recipe:

1/2 cup sour cream.
1/2 cup Miracle Whip.
1/2 teaspoon Worcestershire.
1/4 cup grated fresh horseradish (medium hot).
2 teaspoons Dijon mustard.
1/2 teaspoon white wine vinegar.
Salt to taste with kosher salt (Smoked is better. I usually make my own).
1/4 teaspoon freshly ground black pepper.
1/4 teaspoon white pepper.
1/4 teaspoon red pepper.
2 powdered beef bullion cubes.

Mix well the day before so that the flavors mix and permeate well. Outstanding!

Because it's easier to control the temp from lower to higher.
If you start out by searing then the residual temp will be higher and if too much you will over cook the edges

This isn't the OT.

Get the Searzall