Any Prime Rib Cookin Secrets?

[Forestman13]

I'd like to get some idea's cooking a prine rib. If anyone is willing to share your thoughts or secrets... I guess I could say that I'd put them to good use. Here is what I have done in the past. I use a lite coating of extra virgin olive oil so I can cover it with rock salt. I start them off in the oven at 450 degrees for the first 25 minutes, then I bake at 325 degrees, rib side down, until it reaches an internal temperature of 130 to 140 degrees using a digital meat thermometer. I then cover them with foil and let it rest and remove the salt before carving. The rule of thumb here is for ever rib, it will serve two, therefore, a 4 rib will serve 8 people. They are good, but I'm hoping to learn something new. Any cooks out there willing to give a back yard cook some advice. Thanks everyone, hope to generate some idea's. :idea:

[OceanBlue]

Take the roast out of the fridge in plenty of time for it to come to room temp all the way through.

After the initial 450 degree cooking period, consider turning the heat down to around 200 and cooking it even slower. Also, a coating of horseradish adds a very good flavor (the heat cooks out of it though, so don't expect it to be spicy).

New year's eve, we put ours in the traeger (took the 5-rib roast out of the fridge the night before and started cooking at 9am). We rubbed it with Prime Rib Rub and wrapped it in plastic wrap for about 2 hours before cooking. It cooked at 300 for an hour, then turned it down to smoke for 2 hours, then back up to 225 to finish it off. It was FANtastic! Might be a little trickier in a charcoal smoker, but could be done.

[El-Kabong]

I'd like to get some idea's cooking a prine rib. If anyone is willing to share your thoughts or secrets... I guess I could say that I'd put them to good use. Here is what I have done in the past. I use a lite coating of extra virgin olive oil so I can cover it with rock salt. I start them off in the oven at 450 degrees for the first 25 minutes, then I bake at 325 degrees, rib side down, until it reaches an internal temperature of 130 to 140 degrees using a digital meat thermometer. I then cover them with foil and let it rest and remove the salt before carving. The rule of thumb here is for ever rib, it will serve two, therefore, a 4 rib will serve 8 people. They are good, but I'm hoping to learn something new. Any cooks out there willing to give a back yard cook some advice. Thanks everyone, hope to generate some idea's. :idea:

Personally I would stop when the internal temp reaches 120-125 then let it rest for about 15 minutes. It will gain another 10 degrees while it rests.

[Tiny]

EK has it right. No matter how you start it, if you want a nice medium rare in the middle take it out when it is 120-125 and let it sit. As for cooking, the Oregonian had an interesting article during the holidays that discussed cooking time and temperature that varied based on the grade of meat. The theory being that lean meat and marbled meat cook at different rates. We did ours at 300 until it was 125 in the middle as directed in the article and it was outstanding. I also had some at another house done in a traeger type BBQ. That was seared then slow smoked at around 225. I didin't ask what temp he took that out but it was really tasty.

[Dan Grbavac]

I have done 6 at a time for out men's club Christmas dinner.

I rub olive oil on them and coat with my rub which is posted.
Bake 450 for 85 min and shut the oven down to 160 to let the meat continue
to cook. When the center is 125 - 130 deg the center will be med rare
and the ends medium.

I know people who bake at 200 for 6 hrs and love it.

I have done a tenderloin in a salt oven. Look on a box of Morton's kosher
salt for instructions. This is messy but fantastic.

Enjoy

[Forestman13]

Thanks for all the idea's. I forgot to say that I've cut between the rib bone and meat to apply some seasoning and then tied it back together. Keep the tips coming, and THANKS so much. Fmn13

[Donut Joe]

Forestman 13,

Just to give you a little more feedback! I did one on Christmas Eve. and one a week later. Learned a little in the process.

First, "Get to know your thermometer"! One might read "125 degrees, while another might read 140 degrees." I tried two at a time and learned which one gave me a "true" reading. I agree with EK and Tiny, take it out around 120/125 degrees. If you let it sit for 15 minutes it will continue to cook.

Do as OceanBlue said, take the roast out ahead of time and let it get to room temperature before cooking! If it is still cold or even frozen, it will cook differently.

I took Elephant Garlic and grated it into a pan with Olive Oil. I heated that up and then rubbed it all over the roast. Garlic and all! This helps the seasonings stick to the roast better.

Poke small holes throughout the roast and put small pieces of garlic in the holes.

Make sure you get a roast with the bone that has been cut off and then retied back on!

There is a company called Emerson Spice Co., that has an "Herb Crusted Seasoning Rub" (Rosemary, Salt, Pepper, etc.) that is awesome. I even added Kosher salt, more pepper and spray it every once in awhile with liquid spray garlic. Give them a call and order some of this spice mix.

The article Tiny was referring to was in the Oregonian's Food Section on Tuesday, December 18, 2007. Pretty much the entire section talks about Prime Rib.

I did mine on a Traeger, but have also done them on my Weber Silver(Rotisserie) and Weber Indirect heat with Charcoals! All turn out great. Start around 450 degrees for the first 20/30 minutes and then go down to 325/350 for the rest of the time until 120/125 degrees!

Good luck and enjoy!

Donut Joe:dance:

[STGRule]

I start mine at 450 and then cook at 300. I pull mine when my thermometer reads 118. I tent loosely with foil and set for 15-20 minutes. That is the time I use to cook the rolls. :flowered:

[stoneflyguy]

Try doing a Prim Rib in the Smoker. You can season how ever you want, I would reccomend a rub. It will put out alot of juice but the end results are to die for.

[Boatful]

Try doing a Prim Rib in the Smoker. You can season how ever you want, I would reccomend a rub. It will put out alot of juice but the end results are to die for.

Right on Stonefly. Even a simple rub: pat kosher salt, pepper, garlic powder all over the outside of the prime rib. 5-6 hours in the water smoker (watch the temp) then into the oven to get the temp up just to rare. Unbelievable.

[byebyeducky]

I like to do them low and slow on the Traeger and in a salt crust.

And friend told me to slice the top of the roast with cuts up too 1" deep ( I am guessing just through the fat cap) and then pour Vodka over it before seasoning. I guess this enhances the flavor and tenderizes the meat.

I have yet to try it, definately will!

I don't know how it can get better or more tender than the last one though

[NORMAFAN]

I was elected to cook a prime rib this year for Christmas and this will be my first. My question is after the inital 450 blast how long does it take to get to 120-125? The cut is about 14lbs. Thanks

[ko]

Forestman 13,

Just to give you a little more feedback! I did one on Christmas Eve. and one a week later. Learned a little in the process.

First, "Get to know your thermometer"! One might read "125 degrees, while another might read 140 degrees." I tried two at a time and learned which one gave me a "true" reading. I agree with EK and Tiny, take it out around 120/125 degrees. If you let it sit for 15 minutes it will continue to cook.

Do as OceanBlue said, take the roast out ahead of time and let it get to room temperature before cooking! If it is still cold or even frozen, it will cook differently.

I took Elephant Garlic and grated it into a pan with Olive Oil. I heated that up and then rubbed it all over the roast. Garlic and all! This helps the seasonings stick to the roast better.

Poke small holes throughout the roast and put small pieces of garlic in the holes.

Make sure you get a roast with the bone that has been cut off and then retied back on!

There is a company called Emerson Spice Co., that has an "Herb Crusted Seasoning Rub" (Rosemary, Salt, Pepper, etc.) that is awesome. I even added Kosher salt, more pepper and spray it every once in awhile with liquid spray garlic. Give them a call and order some of this spice mix.

The article Tiny was referring to was in the Oregonian's Food Section on Tuesday, December 18, 2007. Pretty much the entire section talks about Prime Rib.

I did mine on a Traeger, but have also done them on my Weber Silver(Rotisserie) and Weber Indirect heat with Charcoals! All turn out great. Start around 450 degrees for the first 20/30 minutes and then go down to 325/350 for the rest of the time until 120/125 degrees!

Good luck and enjoy!

Donut Joe:dance:

You can check your thermometer. Fill a glass with ice and then top off with water. Wait 10 minutes for the temp to get down. Stick your thermometer in and see what it reads. It should read 32F/0C

The analog dial thermometers usually have a nut in the back that is used to calibrate them. Turn it till it reads 32F/0C. Digitals vary.

I alway check my roast in 3 places. Both ends and right in the center.

[StickFish]

Take the roast out of the fridge in plenty of time for it to come to room temp all the way through.

After the initial 450 degree cooking period, consider turning the heat down to around 200 and cooking it even slower. Also, a coating of horseradish adds a very good flavor (the heat cooks out of it though, so don't expect it to be spicy).

New year's eve, we put ours in the traeger (took the 5-rib roast out of the fridge the night before and started cooking at 9am). We rubbed it with Prime Rib Rub and wrapped it in plastic wrap for about 2 hours before cooking. It cooked at 300 for an hour, then turned it down to smoke for 2 hours, then back up to 225 to finish it off. It was FANtastic! Might be a little trickier in a charcoal smoker, but could be done.

Jen, do you remember how long it took to finish it off :food:

[sschwab]

Collect the juices in a pan, and you have the best "au jus" for drizzling over the sliced pieces.

[OceanBlue]

Jen, do you remember how long it took to finish it off :food:

Hey Stick - are you kidding me? I didn't even remember that post until now.

Here's another recipe I posted for the rib roast we did over the weekend: http://www.ifish.net/board/showthread.php?t=227412

This was a fairly small roast - maybe 3 ribs. Total cook time start to finish was about 4 hours. I turned up the heat to 225 when the internal temp hit 120. Took about 30 more minutes to get to 130, but it was freaking cold outside lots of wind and snow going on. Had the weather been milder, I probably wouldn't have had to turn it up at all. Super simple and Oh, the smokey goodness!

[98ramtough]

If you are doing it in the oven, I would suggest rubbing the roast with olive oil, taking minced garlic and covering the whole roast. It will take about 2 small jars to do this. Take rock salt and pack the entire roast with rocksalt. Then bake like all the others are suggesting.