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1
Posted on 12/23/21 at 7:16 pm to t00f
Best results I've had over the last 5+ years is as follows:
Salt/pepper outside and leave in the fridge for a day
Preheat oven to 550 and put prime rib in for 5 minutes per pound. 4 minutes if you want mostly rare.
Shut off oven at the end of the time, DO NOT open the oven for 2 hours. Pull out and rest for 15-20 minutes. Cut and enjoy.
I have done over a dozen with this method and it always pleases. Not a lot of work so many won't like it but this really works.
Salt/pepper outside and leave in the fridge for a day
Preheat oven to 550 and put prime rib in for 5 minutes per pound. 4 minutes if you want mostly rare.
Shut off oven at the end of the time, DO NOT open the oven for 2 hours. Pull out and rest for 15-20 minutes. Cut and enjoy.
I have done over a dozen with this method and it always pleases. Not a lot of work so many won't like it but this really works.
This post was edited on 12/23/21 at 7:20 pm
Posted on 12/23/21 at 7:45 pm to sstig
I didn’t take any pics because my life is a mess, but I just did a prime rib for my in-laws Xmas dinner and it came out rock solid!! I will do this again next year and maybe even sooner.
I got a 3 bone prime rib from Kroger. It was from the chuck end of the loin and had a great rib cap. I frenched the ribs, and then separated the ribs from the roast. I then trimmed fat and silver skin from the roast and then heavily seasoned the roast AND the rib section with hardcore carnivore black. No binder necessary. I then trussed the rib section back to the roast using butchers twine. I then put the roast into a foil pan in the fridge, and left it open to air for 48 hours.
I then prepared a Compound butter with rosemary, garlic mince, salt, white pepper, and worsteshire sauce. I also prepared a Horseradish sauce and let both of them sit in the fridge for 48 hours with the roast.
On the big day (yesterday), I set the butter out to soften up and I got the smoker rolling at 225 with hickory. When I got the smoke I liked, I put the prime rib on the smoker and left it the F alone until it hit 135 (don’t judge, the in-laws make a scene when red juice comes out of meat). At 135, I pulled it to rest while I brought the Kamado up to 500f. I then spritzed the roast with pig stand basting oil and seared the roast for 15 minutes. I brought the roast in, rested it for about 30 minutes, sliced it and served it with the horseradish sauce on the side.
Magic.
I wish I had taken pictures. It was perfect. There was absolutely no gray. It was a perfect rosy pink from edge to edge with an edible jet black crust from the hardcore carnivore and the smoke. I stillll had to sear the in-laws slices to make the pink go away.
I got a 3 bone prime rib from Kroger. It was from the chuck end of the loin and had a great rib cap. I frenched the ribs, and then separated the ribs from the roast. I then trimmed fat and silver skin from the roast and then heavily seasoned the roast AND the rib section with hardcore carnivore black. No binder necessary. I then trussed the rib section back to the roast using butchers twine. I then put the roast into a foil pan in the fridge, and left it open to air for 48 hours.
I then prepared a Compound butter with rosemary, garlic mince, salt, white pepper, and worsteshire sauce. I also prepared a Horseradish sauce and let both of them sit in the fridge for 48 hours with the roast.
On the big day (yesterday), I set the butter out to soften up and I got the smoker rolling at 225 with hickory. When I got the smoke I liked, I put the prime rib on the smoker and left it the F alone until it hit 135 (don’t judge, the in-laws make a scene when red juice comes out of meat). At 135, I pulled it to rest while I brought the Kamado up to 500f. I then spritzed the roast with pig stand basting oil and seared the roast for 15 minutes. I brought the roast in, rested it for about 30 minutes, sliced it and served it with the horseradish sauce on the side.
Magic.
I wish I had taken pictures. It was perfect. There was absolutely no gray. It was a perfect rosy pink from edge to edge with an edible jet black crust from the hardcore carnivore and the smoke. I stillll had to sear the in-laws slices to make the pink go away.
Posted on 12/24/21 at 12:04 pm to Jibbajabba
No pressure……. I’ll be drinking early and often.
Posted on 12/24/21 at 12:30 pm to sstig
Do you get a nice crust on the meat with that method?
Posted on 12/24/21 at 12:31 pm to Aubie Spr96
How many folks are you feeding with that beast?
Posted on 12/24/21 at 12:33 pm to Gris Gris
12 for sure. Maybe more.
Posted on 12/24/21 at 2:19 pm to Gris Gris
Looks legit prime to me. At least the wife got what she paid for. NY Butcher generally does a great job.
Slathered with yellow mustard and Worcestershire to anchor the fresh cracked black and white pepper and kosher salt.
On the BGE with cherry chunks. I prefer cherry on beef if y’all’ve never tried it.
Posted on 12/24/21 at 2:35 pm to Aubie Spr96
How many hours per pound do prime ribs usually take on the egg?
Posted on 12/24/21 at 2:44 pm to Aubie Spr96
Hell yes. I will ride with you. First one I did was a 17 lber a few years ago when I first got my Yoder. It was the best thing over done to this day. Doing a 6 lber tomorrow for the family.
Posted on 12/24/21 at 3:06 pm to tigerfootball123
I’m shooting for 120. Seems somewhere between 4-5 hrs for this weight at 200-225. I’ll pull it and rest it for 10 mins until the egg gets up to 500ish. Then return it and roast it for 4 mins or so to brown.
Posted on 12/24/21 at 3:21 pm to Aubie Spr96
quote:
12 for sure. Maybe more.
You could stuff 20 easily on that beautiful bastard.
Posted on 12/24/21 at 3:26 pm to Aubie Spr96
I would pull about 110 before the sear if you intend to eat it med rare. Let it rest at least an hour before cutting. That's a big boy cut.
Posted on 12/24/21 at 4:25 pm to Tiger Ryno
I’ve read that I’ll get a 5-8 temp rise when it rests and nothing on the sear. I had no idea I was cooking this today until the wife came home with it. We normally do beef tenderloin for the large dinner and the rib roast just for us. So…. I got started late and didn’t put it on until a little after 2PM. No way I’ll have an hour rest on it before serving.
Posted on 12/24/21 at 5:05 pm to Aubie Spr96
100 degrees at 3hrs in.
Only TrimTab beer I like. Getting ready for a non-OT Christmas gathering.
Posted on 12/24/21 at 5:50 pm to Tiger Ryno
Well….. it got to 115 faster than I thought. Resting for 20 mins before putting on the BGE at 500 until browned. I might get that hour rest after all.
Posted on 12/24/21 at 7:07 pm to Aubie Spr96
Update??
Posted on 12/24/21 at 7:39 pm to tigerfootball123
Done after rest.
Medium rare. A little more done than our typical, but close enough for first try.
Posted on 12/24/21 at 11:41 pm to Aubie Spr96
Fool.
$700+ for a rib roast?
Must be nice to have money to just throw away.
Merry Christmas anyway.
$700+ for a rib roast?
Must be nice to have money to just throw away.
Merry Christmas anyway.
This post was edited on 12/24/21 at 11:45 pm
Posted on 12/25/21 at 9:19 am to tiggerfan02 2021
So cook with the bones in then remove before serving?
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