update to Prime Rib question.

jnharley wrote:
I rubbed ours with a herbaceous rub overnight and put it on the pellet smoker. Smoked it for 2 hours and then turned the temp up to 350 until rhe internal temp was 130. It was so delicious and tender and we still have leftovers that are almost as good as when it was fresh off the smoker.

Once you've had smoked, you'll never go back.

I rubbed ours with a herbaceous rub overnight and put it on the pellet smoker. Smoked it for 2 hours and then turned the temp up to 350 until rhe internal temp was 130. It was so delicious and tender and we still have leftovers that are almost as good as when it was fresh off the smoker.

Pangaea Ron wrote:
Desert Captain

I need to learn from you!

Grasshopper Ron

I forgot to detail a key step that completes the preparation. I call it my "Muddy Rub".

In a small bowl combine half a package of: Aux Jus gravy mix, onions soup mix, a tablespoon of dried oregano, garlic powder and cracked black pepper

Apply this dry rub generously rubbing it in all over the roast, let it rest for nam hour or so.

Then place the roast in a large ziplock bag and add a quarter cup of Worcesthire sauce, extra virgin olive oil, red wine or brandy and a splash of soy sauce.

The longer you marinate with this "muddy rub" mixture the better, a couple of hours is good but overnight is better. Just turn it every few hours to redistribute the mixture.

Pull the roast out of the frig at least an hour before cooking to allow it to reach room temperature and then have at it as outlined in the previous post. Enjoy!

:B

Desert Captain

I need to learn from you!

Grasshopper Ron

.

Prime Rib does not involve "Choice" anything. If the meat is not graded "Prime" then it is NOT Prime Rib. A really good cut of "Cholce" is close and what most folks get, both at the market and in restaurants.

If you want it done right (Crispy blackened on the outside, end cuts medium, next cuts medium rare and the center cuts fork tender {you will not need a knife}, rare), sear all 6 sides of the roast, about 2 to 3 minutes a side in extra virgin olive oil and garlic. Move the roast into a 475-500 degree oven for another 20 minutes. Bleed the heat off and slow roast at 275-325 until the thermometer reads 130. Let it rest for 15-20 minutes (in several layers of aluminum foil and wrapped in towels to hold the heat and moisture in) before slicing.

Trust me.... when it comes to "Prime" Rib this works!

It comes out perfect, every time... but the only for the last 30+ years so what do I know???

:B

This is the best information I could find on cooking prime rib. I have always had trouble getting "restaurant like" results until I tried this: "Serious Eats" Prime Rib.

Took a 15 pounder, salted and peppered it, and let it dry in the refrigerator overnight. Put it in the oven at the lowest setting (my oven goes down to 170, but actual temperature at that setting ranges from 160 to 185 as it cycles) with a thermometer in the center. It took almost 8 hours to come up to 120 internal temperature. Took it out, covered in foil, and let it set for about 45 minutes while I was getting the side dishes ready. Turned to oven up as high as it would go (550) and struck it back in for about 10 minutes to crisp up the exterior and melt off the excess fat.

This worked perfect. When I took it out of the oven the first time, there were only a few drops of juice in the bottom of the pan. After coming out after the high temperature, there was only melted fat in the pan - no juices!

Slicing it was perfect. Crunchy outside crust, and pink all the way from the outer edge into the center. Definitely a keeper!

Our neighborhood had a bit of a competition for 9-10 pound Choice Prime Rib Roasts, ribs cut from roast (still attached), and the roast tied.

Neighbor #1: Seared all sides in a cast iron pan, then roasted for about 2 hours until internal temperature reached 135F, let it rest for 30 minutes.

Neighbor #2: Seared in oven at 500F for 15 minutes, then roasted for about 2 hours until internal temperature reached 120F, let it rest for 30 minutes.

Neighbor #3: Roasted in oven for 2-1/2 hours at 350F until internal temperature reached 140F.

#1, Which we shared on Christmas eve was overcooked.

#2, Mine, was magnificent.

#3, We did not try, but their kids ran over to our house, asking for advice, saying "Mom's ruining the prime rib. I shared my thermometer with them (with advice) but it was too late.

Actually they were all great, especially shared with friends at Christmas.

We did our 5# on the rotisserie on an outdoor grill using indirect heat at 300* for 2 hours 15 minutes and internal temp was 130*. We let it stand for 15 minutes and then sliced to perfection. YUMMY :R

My husband loves prime rib....But cooking it has always scared me...I'll have to try this