[ARCHIVED THREAD] - Help with Prime Rib (Page 1 of 2)
Posted: 12/10/2011 5:25:04 PM EDT
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I've barbecued and smpked a lot of meat but have never attempted a prime rib. Any tips or tricks would be great
- I have a rotisserie |
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DON'T OVER COOK. <––-Cannot over-stress this
I sprinkle a little Dillo Dust, or some Smokehouse Rub on the roast and just throw it in the smoker with the temp being around 220-230*. I don't touch it until the remote thermometer start beeping when the temp is 95* and then I monitor it until 110*. Then just wrap in foil, and it's done when the internal temp hits around 140* or so. I also let the meat sit out for about 30 minutes prior to putting it on the smoker so that the meat has a chance to warm up. I've found that it gives the meat a much better flavor as it soaks up the smoke better. This works on Prime Rib as well as when I smoke steaks. -SS |
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You can do a prime rib in the oven if you need to. No real need for smoke or charcoal flavor or whatever. Just cook slow and sparingly and serve rare.
If you need help *eating* it, look me up. I'm always game for rare prime rib served with........rare prime rib. 
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DON'T OVER COOK. <––-Cannot over-stress this I sprinkle a little Dillo Dust, or some Smokehouse Rub on the roast and just throw it in the smoker with the temp being around 220-230*. I don't touch it until the remote thermometer start beeping when the temp is 95* and then I monitor it until 110*. Then just wrap in foil, and it's done when the internal temp hits around 140* or so. I also let the meat sit out for about 30 minutes prior to putting it on the smoker so that the meat has a chance to warm up. I've found that it gives the meat a much better flavor as it soaks up the smoke better. This works on Prime Rib as well as when I smoke steaks. -SS 140 is overcooked. IMO, take it out at 115* and start carving at 125*. |
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I've used this technique for the past couple of Christmas dinners. I usually season the roast with my own creation the day before and let it sit in the fridge overnight.
Ingredients 1 (5 pound) standing beef rib roast 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder Directions 1. Allow roast to stand at room temperature for at least 1 hour. 2. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast. 3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings. |
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All the help Prime Rib needs: http://truenaturaltaste.com/wp-content/images/Horseradish-6oz_zoom.jpg |
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Quoted: Quoted: Quoted: -SS 140 is overcooked. I don't think so, and neither does my wife. 140* is just between medium rare and medium IMHO. -SS Don't forget carry-over heat. If you pull at 140, the internal temp on a big roast will hit 150 easily before it stops rising. Then you're getting into medium-well territory. |
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Stop cooking it at 110. Let it rest.
I typically season the outside with fresh cracked pepper, kosher salt, and rough chopped garlic. The garlic will not burn as you should be cooking at a lower temperature. LET IT REST! This is the most important step. Once "done" it might reach 120 in the center. Purrfect IMHO. You can always cook it more but you can't uncook it. One more thing: Calibrate your thermometer in boiling water. |
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-SS 140 is overcooked. I don't think so, and neither does my wife. 140* is just between medium rare and medium IMHO. -SS Difference of opinion  Make one your way and I'll try it. If I like it, I'll steal your recipe. 
-SS I prefer beef a bit on the rare side, last prime rib i cooked, I took it out at 120*, carved at 130* and was overcooked for my taste. Next one I try will be cut at 125*. |
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Prime rib in the oven is easy. Oven set to 200 degrees. No more, no less. A low temp oven is the key to EVEN cooking. Shove an ACCURATE meat thermometer into the meat and shoot for right about 140 degrees. 140 is a little bit too medium for my tastes, with 138 giving me the solidly pink level of done-ness that makes me happy. I would suggest going a little under at first. Test cut at 138 or even 137 and see how it looks. You might like it even more rare than that. (I do...but I have to share with others who suck at being true carnivores.  )You know, of course, that once it's overcooked, that's that. And, removing it while it's a little bit toward the rare side allows it to still stay pink after warming up the leftovers. CJ |
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Why in the world would you want to smoke a Prime Rib? This question comes from a person who owns two smokers, BTW. Not so much smoke as 'slow roast' with a mild surface smoke flavor....think of it that way. When I do it in the oven at home, I usually go about 225 or 250 degrees until it's close to done, then pull it out and heat the oven to 500 to get a nice color on the surface (only put it in for a few minutes). Just about the right temp for a smoker.... AFARR |
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Alton Brown prime rib (I haven't tried this) |
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Thermometer is key. You will fail without one. I like a horseradish crust on mine.
My goto recipe: Horseradish Encrusted Prime Rib |
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I cut a "V" pocket in the middle of mine, a place to hold the juices.
Then there are 4 seasoned end pieces to fight over. I strive for crunchy fat & pink in the middle. Garlic powder seems to add the most flavor, charcoal powder, onion powder, pepper and of all things...popcorn salt. Made my 1st one over 40 years ago and never looked back...yummy !
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First, use a good rub. I do salt, pepper, garlic powder, fresh Rosemary, and onion powder....mix with olive oil make a wet rub , coat the meat, wrap in press and seal and refrigerate 24 hours.
Take out of fridge 5 hours before cooking and allow it to reach room temp. Oven at 500, cook for 30 minutes. Cut temperature to 325 and bake till temp in the center of the roast is 120. Take out wrap in foil and let stand 25 minutes Die for good. |
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Here you go...
INGREDIENTS 1 first-cut beef rib roast , 3 ribs (about 7 pounds), set at room temperature for 3 hours, tied twice between the rib bones (see illustration below) Salt and ground black pepper INSTRUCTIONS 1. Adjust oven rack to low position and heat oven to 200 degrees. Heat large roasting pan over two burners set at medium-high heat. Place roast in hot pan and cook on all sides until nicely browned and about 1/2 cup fat has rendered, 6 to 8 minutes. 2. Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper. 3. Place roast in oven and roast until meat registers 130 degrees (for medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Let stand 20 minutes (a bit longer is fine) before serving. |
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Why in the world would you want to smoke a Prime Rib? This question comes from a person who owns two smokers, BTW. I smoke everything, cheese, salt, pepper, garlic, onions, vegitables, potatoes, pizza, sausage, bacon, pork butts, hams, loins, ribs, chickens, turkeys, pestrami, brisket, chuckies, tri tip, dried beef from eye o round, jerky, top butt sirlon roast, prime rib, and so on Everything
ETA, rub with olive oil and rub with cracked pepper corns, kosher salt, and garlic. Keep the temp low and pull it at about 5 deg shy of what you want the final temp to be |
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I smoke everything, cheese, salt, pepper, garlic, onions, vegitables, potatoes, pizza, sausage, bacon, pork butts, hams, loins, ribs, chickens, turkeys, pestrami, brisket, chuckies, tri tip, dried beef from eye o round, jerky, top butt sirlon roast, prime rib, and so on Everything
ETA, rub with olive oil and rub with cracked pepper corns, kosher salt, and garlic. Keep the temp low and pull it at about 5 deg shy of what you want the final temp to be You ever had smoked maccaroni and cheese??? It's friggen good. Really damn good! -SS |
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I smoke everything, cheese, salt, pepper, garlic, onions, vegitables, potatoes, pizza, sausage, bacon, pork butts, hams, loins, ribs, chickens, turkeys, pestrami, brisket, chuckies, tri tip, dried beef from eye o round, jerky, top butt sirlon roast, prime rib, and so on Everything
ETA, rub with olive oil and rub with cracked pepper corns, kosher salt, and garlic. Keep the temp low and pull it at about 5 deg shy of what you want the final temp to be You ever had smoked maccaroni and cheese??? It's friggen good. Really damn good! -SS I will now
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Alton Brown prime rib (I haven't tried this) This, especially if it is your first time. |
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I smoke everything, cheese, salt, pepper, garlic, onions, vegitables, potatoes, pizza, sausage, bacon, pork butts, hams, loins, ribs, chickens, turkeys, pestrami, brisket, chuckies, tri tip, dried beef from eye o round, jerky, top butt sirlon roast, prime rib, and so on Everything
ETA, rub with olive oil and rub with cracked pepper corns, kosher salt, and garlic. Keep the temp low and pull it at about 5 deg shy of what you want the final temp to be You ever had smoked maccaroni and cheese??? It's friggen good. Really damn good! -SS I will now
For your enjoyment Don't say I didn't warn you. I made two small batches, one with chicken, one without. They both only lasted about 12 hours with the family. They were both good in their own ways! -SS |
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This works for any size roast any kind. You do all the fancy stuff to it like rolling or covering it in rock salt,special herbs,ect ect if you want or just put it in, or on a roasting pan. This is the part that is hard to understand how it works but it does.
1 Put it in oven preheated to 375. Cook for 1 hour and turn off oven, and do not open the oven ever.(The roast must be in for at least 2 hours and up to 5 this way with the oven off) 2 One hour before you want to eat turn oven back on at 300 for 45 minutes. Then take out of oven and let it rest for 15 minutes before carving and it will be perfectly medium rare no matter what size roast you have. I have done 20+ prime ribs this way from 2 pounders up to a 26 pound monster. 3 If you have someone that does not like a perfectly done prime rib just put their piece into the micro for a minute to get rid of the pink for them. Don't try to put the whole thing in longer as it screws it up. |
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I smoke-cook 100 lbs. at a time of prime. What, exactly, do you want to know/. In general, smoke-cooking prime is the same as roasting it: Do it low and slow for tenderness and for uniform "done-ness" and color throughout. your address. sounds like i need to be your new friend. |
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i worked at a Pondersora when I was in high school. They had Prime Rib on Sunday I think. Well I was working until close and there was a big snow storm. Manager didn't tell the to not go by the schedule for putting Prime Rib in. There was alway a rush on it before close. Ended up with 2 and 1/2 rare PR and no customers. I took out the garbage because everyone else was a pussy. Plus it got me an extra half hour. Manger came back (he was the dick of all the managers) plops them down on the dishwasher and says make sure the get in the garbage. I started to say something and e said garbage. They did. After seveal layers of aluminum foil and a garbage bag inside another garbage bag. He didnt say they had to stay there ! So outside with a stop by my car. Remove garbage bag from inside garbage bag into back seat of my car. dumped the garbage, clocked out and was home less than a mile away in five minutes. Woke everyone up at 11:30 and ate some of the best prime rib ever.
Manager was pissed because he was going to write them down as waste. |
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i worked at a Pondersora when I was in high school. They had Prime Rib on Sunday I think. Well I was working until close and there was a big snow storm. Manager didn't tell the to not go by the schedule for putting Prime Rib in. There was alway a rush on it before close. Ended up with 2 and 1/2 rare PR and no customers. I took out the garbage because everyone else was a pussy. Plus it got me an extra half hour. Manger came back (he was the dick of all the managers) plops them down on the dishwasher and says make sure the get in the garbage. I started to say something and e said garbage. They did. After seveal layers of aluminum foil and a garbage bag inside another garbage bag. He didnt say they had to stay there ! So outside with a stop by my car. Remove garbage bag from inside garbage bag into back seat of my car. dumped the garbage, clocked out and was home less than a mile away in five minutes. Woke everyone up at 11:30 and ate some of the best prime rib ever. Manager was pissed because he was going to write them down as waste. Well played, sir. |
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Last prime rib I did:
Let it sit out for a couple of hours to come to room temperature. 30 minutes before putting it on the grill I coated the outside with olive oil, salt, pepper, garlic and onion. I brought the BBQ (Char-Broil Infrared) to 350 degrees and tossed in some chunks of mesquite wood. I placed it fat side up / rib side down on the lower grate until the outer fat layer was starting to turn brown / crust over. I then placed it on the upper grate in a cooking pan and turned down the temp to 110 and let it go for 3 hours. At three hours I shut off the grill, basted the rib, covered it with foil and left it in there for another 30 minutes. When I took it out it had a perfect crust, the internal temp was at 115. I let it rest for 30 minutes and then sliced and served it up. I made gravy from half of the drippings and the wife made scratch lumpy mashed potatoes. It was good! The next night we had prime rib sandwiches and used the other half of the drippings as an au juice. The next night we had prime rib burritos.
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| Take it out of fridge season it let it get to room temperature. Season to taste.Set oven to 500 degrees. Put roast in a cast iron frying pan and put it in the oven for 5 minutes per pound. For example a 4 pound roast 20 minutes. after cooking time turn off the oven and leave the door shut for 2 hours, do not open the door for any reason. after 2 hours it will be the best medium rare roast you ever had. this is the only way I will do a prime rib anymore. it's foolproof |
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I rub mine with a very little canola oil and then salt and pepper it. Let it rest on the counter to come up to temp
then 475 for 15 min turn oven to 350 and cook untill you hit your target temp. I usually cook a 3 rib to 130 degrees. remove from oven and tent but do not seal and rest for 10-15 min. Use a wired or wireless met thermometer. DONT OPEN THE DOOR |
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-SS 140 is overcooked. I don't think so, and neither does my wife. 140* is just between medium rare and medium IMHO. -SS Way overcooked IMO...Rare is the only way to eat PR. 130-135 is mid rare for a 3 bone. I forget what it is for larger cuts as we never make anything bigger |