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Started By
Message
Cooking my first prime rib tonight, any tips? UPDATE W/ PICS
Posted on 12/25/13 at 1:16 pm
Posted on 12/25/13 at 1:16 pm
As of right now I'm going with cooking it at 475F for 20 min then dropping it down to 250F till it hits 125F in the center. Was gonna just hit it with some salt and pepper and maybe a little garlic.
I thought about searing it on my grill first instead of hitting it at 475 in the oven, wasn't sure if it served any purpose besides putting a crust on it.
ETA: It's a 3.5 lb large end roast
3.5 lb 2nd cut prime prime rib. Salted it before I seared it.
Seared it at 500F on the pit
Deboned it and then tied in the bones( I read this online, I guess to still get some flavor from the bone?)
Finished product. ~2 hours in stove at 225F. Turned the stove off at ~110F internal and let it cook till it hit 125F internal(another 20 minutes). Took it out and let rest for 30 minutes. Then turned the broiler on and let it char the fat on top for 6 minutes.
Finished product. Came out the perfect temp.
I thought about searing it on my grill first instead of hitting it at 475 in the oven, wasn't sure if it served any purpose besides putting a crust on it.
ETA: It's a 3.5 lb large end roast
3.5 lb 2nd cut prime prime rib. Salted it before I seared it.
Seared it at 500F on the pit
Deboned it and then tied in the bones( I read this online, I guess to still get some flavor from the bone?)
Finished product. ~2 hours in stove at 225F. Turned the stove off at ~110F internal and let it cook till it hit 125F internal(another 20 minutes). Took it out and let rest for 30 minutes. Then turned the broiler on and let it char the fat on top for 6 minutes.
Finished product. Came out the perfect temp.
This post was edited on 12/25/13 at 8:31 pm
9
Posted on 12/25/13 at 1:34 pm to barry
A little high on the first temp, but other wise you'll live.
Posted on 12/25/13 at 2:33 pm to barry
Where is this happening?
Posted on 12/25/13 at 2:55 pm to ProjectP2294
quote:
Where is this happening?
H-town
Posted on 12/25/13 at 4:24 pm to barry
Doing one tonight. Cooking it at 250 on my BGE using a raised grill and direct heat. I love Penzeys English Prime Rib Rub. It's awesome. I'm hoping the raised direct setup gets me out of doing an early or late sear. Supposedly it does.
Posted on 12/25/13 at 4:26 pm to Aubie Spr96
I've started. I seared on my grill at 500 and have it in my oven at 225F. Its smaller so i think i can get away with 225 without taking all night but I'm gonna be ready to ramp it up to 250 a couple hours in if its not making progress.
Posted on 12/25/13 at 4:49 pm to barry
I just pulled mine of the green egg, did it at 325 for 3 hours for a perfect medium temp ( had to go longer to appease some of the women folk) great flavor, about to eat!
Posted on 12/25/13 at 5:00 pm to LSU-MNCBABY
quote:
I just pulled mine of the green egg, did it at 325 for 3 hours for a perfect medium temp ( had to go longer to appease some of the women folk) great flavor, about to eat!
Damn women
How big was yours?
Posted on 12/25/13 at 5:11 pm to LSU-MNCBABY
Damn. Got mine started late. Forgot about the long cook time. Mine was 5 pounds before they deboned it. Curious to see how long this takes......
Posted on 12/25/13 at 5:15 pm to Aubie Spr96
quote:
Got mine started late. Forgot about the long cook time. Mine was 5 pounds before they deboned it. Curious to see how long this takes
Always seems to cook quicker than expected imo. Don't be scared to go with a higher than normal cooking temp if you think you need it.
Posted on 12/25/13 at 5:37 pm to barry
Did one for lunch and overcooked it terribly due to a thermometer malfunction. Good luck and check all necessary batteries before you start as I learned too late.
Posted on 12/25/13 at 5:50 pm to BoredOne
Cooked a four rib one last night. 450 for 15 minutes then 350 after that, 1.75 hours and it was perfect
Posted on 12/25/13 at 8:30 pm to hobotiger
bump update with pics
Posted on 12/25/13 at 8:34 pm to barry
Looks awesome. I'd eat the whole damn thing.
Posted on 12/25/13 at 8:37 pm to OTIS2
Here is what I did.
Brought 6 lb rib roast to room temp. Mixed herb d' provence and black pepper with soft butter and smeared it all over the roast. Salted heavily with kosher salt. Put it in the oven at 500 for 6 minutes a pound--36 minutes, cut the oven off and let is sit for 2 hours. DO NOT OPEN THE DOOR.
Came out 145 degrees. Perfect med rare-medium
Yours looks great.
Brought 6 lb rib roast to room temp. Mixed herb d' provence and black pepper with soft butter and smeared it all over the roast. Salted heavily with kosher salt. Put it in the oven at 500 for 6 minutes a pound--36 minutes, cut the oven off and let is sit for 2 hours. DO NOT OPEN THE DOOR.
Came out 145 degrees. Perfect med rare-medium
Yours looks great.
This post was edited on 12/25/13 at 8:39 pm
Posted on 12/25/13 at 10:41 pm to barry
Started at 425 for the first hour. 325 the rest of the way. Came out to a perfect medium rare with a more rare center section. The burnt ends were awesome ( also mine). The drippings made one of the best brown gravies I have ever done. Happy, happy, happy !
Merry Christmas to all !
Merry Christmas to all !
Posted on 12/25/13 at 11:10 pm to barry
That looks damn fine, Barry!
Posted on 12/26/13 at 1:19 am to barry
Looks good to me.
I cooked one in my convection oven that we got at Sam's. It was partially precooked and I didn't take that into consideration.
Got a great crust or bark on it, it sliced great but I overcooked it. It's more medium-well. Just a little bit of pink in it. I even used a meat thermometer.
Oh well. Still tasted great.
I'd like to try one from scratch like you did.
I'd eat what you cooked. Looks great!
I cooked one in my convection oven that we got at Sam's. It was partially precooked and I didn't take that into consideration.
Got a great crust or bark on it, it sliced great but I overcooked it. It's more medium-well. Just a little bit of pink in it. I even used a meat thermometer.
Oh well. Still tasted great.
I'd like to try one from scratch like you did.
I'd eat what you cooked. Looks great!
Posted on 12/26/13 at 8:35 am to barry
quote:
Deboned it and then tied in the bones( I read this online, I guess to still get some flavor from the bone?)
I leave the bones on. It can be tough to slice it with the bones intact but it keeps most of the meat from direct contact with the skillet.
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