Prime Rib?

[huntinkev]

I'm looking for a prime rib recipe. I've never cooked a prime rib but we were going to for Christmas.

 

[chunkandwind]

I have always just rubbed with salt and pepper then put it in a hot oven until 140 degrees in the center. The ends will be more done for people that don't like rare and the middle nice and rare.

 

[TAFKAP]

The last "rare roast" I did was slow roasted at 250� for a few hours. Use a meat thermometer to gauge the temp in the center, but the goal should be about 115�-120�. Pull the roast out, crank the oven to 500� (and put a drip pan in...if you're not using a roasting pan), and put the roast back in for about 10 more minutes. With such a large piece of meat, the internal temp won't be greatly affected, but it'll give a nice brown exterior. The reason I like doing it this way is that most of the center remains rare (pink & juicy), but you still get a thin layer of brown "crust". If you sear it first, there's a thicker layer of grey/brown meat which isn't as desirable in a prime rib.

The above method works very well, but be sure you let the roast dry out, uncovered in the fridge for at least a day. Then salt the crap out of it at least 8 hours before you cook.

 

[mike243]

The last 1 I did I smoked it for about 3 hrs with hickory & then rested it, sliced it & grilled for the folks that wanted something besides rare/med rare, It was a pretty big chunk of meat so you will need to adjust as needed. some loved it others said it tasted more of roast beef ? heck I thought it was lol,

 

[redblood]

I have always just rubbed with salt and pepper then put it in a hot oven until 140 degrees in the center. The ends will be more done for people that don't like rare and the middle nice and rare.

that is what i do, except i take the center to 160. lots of salt and cracked pepper

 

[Model 1]

On the smoker at 250 until 125 internal. Foil tent over it to let it rest. Kosher salt, black pepper and garlic powder.

 

[TAFKAP]

On the smoker at 250 until 125 internal. Foil tent over it to let it rest. Kosher salt, black pepper and garlic powder.

That looks about perfect :cool:

 

[Model 1]

It tasted pretty good also.

 

[huntinkev]

alright, thanks. That what I was looking for, cooking temps and procedures. I was going to put it on a pellet cooker and let it go.

This is what we are going to do for Christmas, hopefully it will turn out good.

 

[FULLDRAWXX75]

The things to remember, DON'T overcook it & let it rest @ 10 mins after cooking (covered with foil).

I pull mine off the heat @ 5 degs. below what I would like it to be internally, as it will continue to cook while resting.

FDXX75

 

[BamaProud]

On the smoker at 250 until 125 internal. Foil tent over it to let it rest. Kosher salt, black pepper and garlic powder.

That looks fantastic. I've asked the wife to buy me a Prime rib for Christmas. ...is that weird?

 

[TAFKAP]

The things to remember, DON'T overcook it & let it rest @ 10 mins after cooking (covered with foil).

I pull mine off the heat @ 5 degs. below what I would like it to be internally, as it will continue to cook while resting.

FDXX75

For a roast that big, 10 minutes might not be enough. I'd give it at least 20.

 

[TheRealSpurhunter]

Anything past 120* is meat abuse. Kosher salt, pepper, garlic powder, rosemary.

 

[TAFKAP]

Anything past 120* is meat abuse. Kosher salt, pepper, garlic powder, rosemary.

Seriously�� :crazy:

 

[BigAl]

I would love to do one of these. However, I like mine to the rare side, while most folks I know like them done more. How to you satisfy both tastes? I refuse to spend that much on a cut of meat and have to over cook it.

 

[G8rntn]

Go to YouTube and search for a guy named Malcom Reed. He is good. Has a good one on there.

 

[TheRealSpurhunter]

I would love to do one of these. However, I like mine to the rare side, while most folks I know like them done more. How to you satisfy both tastes? I refuse to spend that much on a cut of meat and have to over cook it.

Cook to 115*, you get your rare. If they want some medium, a hot grill will suffice, or even a cast iron skillet, just slice and drop those pieces onto one of those options and whallah, your in biz.