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Prime rib question
Posted on 12/22/25 at 3:57 pm
Posted on 12/22/25 at 3:57 pm
I am doing one for Christmas and will salt, pepper, and refrigerate 24 hours before cooking. Here is my question: when I put it in the fridge overnight, do I cover it? If so, with what? Thanks.
This is how I plan on doing it.
The only thing I may change is finishing it off on the primo.
This is how I plan on doing it.
The only thing I may change is finishing it off on the primo.
This post was edited on 12/22/25 at 3:58 pm
4
Posted on 12/22/25 at 4:03 pm to TDTOM
Never covered ours
Posted on 12/22/25 at 4:16 pm to TDTOM
I just picked a choice rib roast from Albertsons at $7.97/lb. I usually do reverse sear but this time I may go sous vide at 133 for 8 hours, then sear the hell out of it on my BGE for about 10 min
Anyone have any tips or words of wisdom on the sous vide method. I'm nervous to take it to 133 because I like rare- med rare, but the fat is not well rendered at 121 which is my go to.
Anyone have any tips or words of wisdom on the sous vide method. I'm nervous to take it to 133 because I like rare- med rare, but the fat is not well rendered at 121 which is my go to.
Posted on 12/22/25 at 4:19 pm to tewino
133 seems high if you want med. Rare.
Posted on 12/22/25 at 4:26 pm to TDTOM
Using wire probes on the thermometer doeant make the oven door prop open slightly?
Posted on 12/22/25 at 4:31 pm to Tiger Ryno
No. There is a flexible gasket around the door that allows it to close. I use wireless now, but I used to use wired.
Posted on 12/22/25 at 4:50 pm to TDTOM
quote:
Here is my question: when I put it in the fridge overnight, do I cover it? If so, with what? Thanks.
The goal is to dry out the surface a bit, so you’d want to go uncovered.
Posted on 12/22/25 at 5:55 pm to TDTOM
I see lots of people on YouTube frying their rib roasts as you would a turkey. Looks delicious!
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