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Subject: Prime Rib

I'm thinking about grilling a prime rib for Christmas dinner.  I am going to season it with salt, pepper, and some Billy Bones Beefmaster rub. 
 
What I am not certain of is how I want to do the sear.  I could start over direct heat a few minutes per side and then move to indirect heat.  Or I could just do it entirely via indirect heat, starting at 450 degrees f for the first bit and then lower heat to around 300 degrees f until the meat hits 120f internal. 
 
Any ideas or thoughts on which way would be better?

swibirun

swibirun : 1y 49w 4d ago

We don't sear ours, but I know of some who do. They pan sear it about 8 minutes a side, then cook with indirect. We season ours, cook indirect to about 118-120 degrees, then we place in a pre-heated oven at 500 degrees. Put in oven for no longer then 10 minutes to crust up the outside. Then let it rest for a little bit before carving. We have had good success with this method. Just be careful to not over smoke. We use oak or pecan or a combo of pecan and hickory. We serve with a creamed horseradish sauce. I'll post the recipe if you'd like or email it to you.

BigDaddysQnCrew

BigDaddysQnCrew : 1y 49w 1d ago

Sounds delicious.  Am thinking about making Prime Rib for Christmas Eve.  Any chance you could post that recipe?

stevemur

stevemur : 1y 49w 1d ago

It's posted under Big Daddy's Creamed Horseradish sauce. I'm not sure how to add it to the recipes in this forum.

BigDaddysQnCrew

BigDaddysQnCrew : 1y 49w ago

I ran a dry run on this earlier this week before I read your post.  Fortunately, my experimentation stayed mostly within your recommendations and the result was delicious.  The one thing I didn't do is the "reverse sear" as you described.  I'll try that.

I had a 5+ lb rib roast that I seasoned with rub and pepper and let it come to almost room temp.
I kept the smoke very light, using 1 piece of small split oak at a time with lump providing most of the heat.  I started off with a cooking chamber temp of just over 450f and let it burn itself down to around 300f over the course of about 45 minutes.  Then I kept it steady at 300f until the internal meat temp was at 120f.  I let it rest for 30 minutes.
 
After it rested, I poured off the liquids in the aluminum roasting pan into a saute pan.  I added 1/2 cup of beef stock and a little salt & pepper.  I simmered it for just a few minutes to make a nice, simple au jus to go with it. 
 
Having read your horseradish sauce recipe, I will definitely add that for Christmas day's roast.

swibirun

swibirun : 1y 49w ago

Prime rib was on sale one time, and within 2 weeks I cooked 3 different ones. We found that one was much more tender than the others. I looked up on the Bovine Mycology website, to see which rib bones we were eating, and found that it was the 7- 10 bones. To get the most tender roast, ask your butcher for that one.

I also don't sear, but preheat the oven to 500 degrees, cook for 15 -20 minutes (I usually forget that it's in and I'll smell it after 20 minutes. Then cook at 300 for another 2 hours. Pull the beef and loosely cover with aluminum foil and let rest for at least 10 minutes. During the cooking process the moisture has been drawn to the outside of the roast. Letting it rest permits these juices to be redistributed equally within the meat. I cook to 110 - 115, then it ewill rise in temperature another 7 - 10 degrees while it's roasting.

My whole recipe is shown on my website, www.capnrons.com, including a picture of a slice of meat (plated) where you can see what the 7 - 10 bones look like.

Happy Cookin'



CapnRon

CapnRon : 48w 6d ago

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