calling all cooks... need help with a prime rib roast

Erik Tracy

Rivrrat wrote: »

All I'll say is we've done it this way several times now, and we haven't had a problem with an inch of overdone yet. I suppose I should add, it's the broiler it's under at 500 degrees.

If you like your way stick with it, there's a million ways to do everything. When I fire up my smoker, I'm not above foiling, pit purists hate that too.

Foiling?????

But....you're from AZ....I always heard that foiling was a "Texas Crutch" for BBQ :p:p:D;)

Rivrrat

I'm lazy and impatient.

Hoosierbronco

I think there are some who'd say that forming the crust first ( high temps first) will help to sear (seal) the meat , thus keeping the juices inside better.

Not sure I buy it .....

Regardless , this thread has made me damn hungry .....

Now I need some decent weather to try this on the charcoal grill ....

treitz3

If you want to sear? Sear it in a high heat pan, turning frequently to sear all sides. Then cook as normal.

messiah

danger boy wrote: »

so I'm going to cook my first ever prime rib roast in a couple days. and I need some guidelines. what temp to cook this hunk of meat at? that's my first question. it's 14lbs of prime rib.

I have read anywhere from 225 up to 500 degrees for cooking the roast. with an internal temp you want of 130-ish. no higher really as the roast continues to cook even while it's resting.. that part I understand.

so what oven temp is best?

i don't want to ruin a $90 piece of prime rib

It has been proven by food scientists that searing does not hold juices in, but actually lowers the amount of juices. But of course there is the maillard reaction which adds more flavor. It's an amino acid conversion process, and I'm sure you don't want all the details, as they are quite boring. Searing does not hold juices in. End of story.

Here's what I do, and it's just what I do. Doesn't make it right or wrong as there are many ways of achieving one result.

First, I rest the roast at room temp to take the chill out of it. On granite it works faster. Don't ask me why. Then drop it in a preheated oven at 225 for as long as it takes the center 1 inch from the edge to hit 115. At that point pull the roast. It might get up to 120 when resting. Crank your oven to 550 when you pull the roast. When it hits that temp throw it back in for 10 to 15 minutes. Rest again to let the juices redistribute. After carving if any of it is too rare for you you can float a slice in hot au jus to bring it up to the desired temp. Serve with hot au jus and horseradish cream.

danger boy

yummy for the tummy.. it all sounds good and I can't wait.. just found out today the in laws are making a prime rib for Christmas and then i'm making mine on Sunday.. wow, never had prime rib twice in one weekend. :eek:

wutadumsn23

Make sure you post some pics Al, sounds like you will be eating good this weekend, lol.

-Jeff

gdb

If your oven has a convection fan,use it. I do, and that is what keeps the juices in the best.;)

dudeinaroom

danger boy wrote: »

so I'm going to cook my first ever prime rib roast in a couple days. and I need some guidelines. what temp to cook this hunk of meat at? that's my first question. it's 14lbs of prime rib.

I have read anywhere from 225 up to 500 degrees for cooking the roast. with an internal temp you want of 130-ish. no higher really as the roast continues to cook even while it's resting.. that part I understand.

so what oven temp is best?

i don't want to ruin a $90 piece of prime rib

225-250

danger boy wrote: »

it's winter here.. and open fire is out of the question... so oven it is. i'm sure it will turn out well.. as long as it doesn't reach to high of an internal temp and overcook it... then i'll have to feed it to the neighbor dog. :eek:

What, no excuse. I'll fire up the BBQ on the patio in a blizzard. If you have a garage that is another option.

amulford wrote: »

Al,

Pierce it and place long sliced garlic in the holes throughout. Rub it down with a little salt, coarse black pepper, and dried parsley. Go simple with the seasoning, you want the flavor of the meat to stand on it's own.

On the stove drizzle EVOO in your roaster on a fairly high heat and sear all sides, fast and furious. Pour about 1/2 to 1 c. of wtaer in the bottom of your roaster and cover tightly with foil.

Roast in a 325 degrees for around 15-20 minutes per pound. After about two hours, a prime should be 10 -12 lbs, start checking it with a meat thermometer thru the foil, 135 to 140 internal is medium. When it's around 115 internal, take off the foil to brown the ouside.

Take it out of the roaster and let it rest on the board for 10 minutes or so. Deglaze you pan and make some au jus.

Now cut that **** up and let it melt in your mouth, Trust me the drooling shall commence...

That is the way we did it at one of the high end restaurants I used to work for. Only difference was is we would cover the top with chopped onions last. At another place we used dehydrated onions.

gdb wrote: »

If your oven has a convection fan,use it. I do, and that is what keeps the juices in the best.;)

Awesome