Lets Talk Prime Rib

S

smkncajun

Guest
For you experts, would you go boneless or bone in? Does anyone do brining or just dry rub or both? Any special rubs that might be good? What kind of chamber temps should I be looking to hold and how long can I expect per pound? I know I am being very vague here, but I am hoping someone can entice me enough to do a prime rib versus a turkey for Christmas dinner!!!!!! Any takers??? If you are local to NW Florida and you provide input, stop by for some dinner and homade festive drink!!!!!! Merry Christmas to all and hopefully y'all are in the giving spirit when it comes to knowledge and wisdom.

The Cajun
 
Bone in, definitely! I think the bone adds flavor and help keep the bottom of the roast from drying out. Ask the butcher to cut the bones off most of the way. Then you can get seasoning in between the bones and the meat and then tie it back together.

Brining really doesn't do anything for beef. Beef is typically cooked to a lower internal temp and doesn't lose as much moisture as chicken or pork. I have injected a prime rib and that worked well, but I injected a flavor mixture (like seasoned beef stock, etc.), not a brine.

There is another discussion going on right now about cooking temp and technique. I prefer a lower cook temp to get a more even cook, but I do cook high enough that I don't really sear the meat. At 275 cook temp typical cook time is 20 minutes per pound and I take my rib roasts to 125 internal and then rest. That gives a nice medium rare.

There are also these recent threads with good info...

http://www.bbq-brethren.com/forum/showthread.php?t=95053
http://www.bbq-brethren.com/forum/showthread.php?t=96946
http://www.bbq-brethren.com/forum/showthread.php?t=96828
 
Ron covered everything pretty well above.....so......do a Prime Rib; you
wont regret it. Select one that has good marbling on each end.
Get the biggest one you can afford...the leftovers are fantastic.

Serve the Prime Rib with a Horseradish sauce, also have a "thick" Au Jus
sauce available....I like to make it thick enough that it really "clings" to
the meat; but not so thick that it is a gravy. Also serve a Blue (bleu) Cheese
dressing for people to try...it is spectacular on Prime Rib. LITEHOUSE brand
blue cheese dressing is excellent; if it is available where you are.

If Florida is like Colorado here.....grocery stores will be advertising
Prime Rib on sale tomorrow (wednesday).
 
I try to buy bone-in, deckle on, fat cap in place. It is the best way to go.

I do not brine and season minimally, if I have paid for a Prime Rib, then I want to taste the meat. It should taste too good to mess with.

My special run is mainly kosher salt, medium grind black pepper, a little herb mix (Todd's Dirt comes to mind) and a little lemon or orange zest.
 
I'm going to say bone in as well...for pretty much the reasons stated.

I like a nice herb crusted prime...but be carefull cooking over fire with an herb crust as the herbs can burn and thats just no good. I would make more of a wet marinade to make sure the fresh herbs stay as wet as possible. On the other hand...A good southwest style rub with chili,garlic,cumin and a slight hint of sage(not so much to make it "sausagey") is nice for beef over fire...if a little kick pleases you. One of the things I like about PR is the versatility...A final brush with a red wine reduction containing horseradish is killer.
 
I usually buy a Boneless Choice Rib Eye, then I rub it very liberally with a Very Good Beef Base. Set oven to a high 425 degrees, swear it off for 20/30 minutes. Then reduce the heat to 275 degrees and cook to a nice 132 degrees internal temp. Then I rest it in the cambro for an hour till service.

Haven't been disappointed yet.
 
Not to promote my product, but you will fine no better tasting Prime Rib, steak, or roast then with the Original Todd's Dirt and some Extra Virgin Olive Oil. That easy, that simple and taste's amazing.
Todd
 
thedirtman said:
Not to promote my product, but you will fine no better tasting Prime Rib, steak, or roast then with the Original Todd's Dirt and some Extra Virgin Olive Oil. That easy, that simple and taste's amazing.
Todd
Click to expand...

Shameless self promotion, Good For You :clap2:
 
DSC01475raaa.jpg


​
I have to agree with Ron.... bone-in, low pit temp (I go lower than he does), end sear if needed and an au jus injection.... but I wait to shoot them until the internal is 100°, then take them up to my finish temp.

The one above is an eye of the rib roast (couldn't find a bone-in one) and I did it fat cap down, 250° pit temp, and shot it at the end.​
 
get the bone in. Excellent flavor on the bones as a nice snack.
 
Ron_L said:
Bone in, definitely! I think the bone adds flavor and help keep the bottom of the roast from drying out. Ask the butcher to cut the bones off most of the way. Then you can get seasoning in between the bones and the meat and then tie it back together.

Brining really doesn't do anything for beef. Beef is typically cooked to a lower internal temp and doesn't lose as much moisture as chicken or pork. I have injected a prime rib and that worked well, but I injected a flavor mixture (like seasoned beef stock, etc.), not a brine.

There is another discussion going on right now about cooking temp and technique. I prefer a lower cook temp to get a more even cook, but I do cook high enough that I don't really sear the meat. At 275 cook temp typical cook time is 20 minutes per pound and I take my rib roasts to 125 internal and then rest. That gives a nice medium rare.

There are also these recent threads with good info...

http://www.bbq-brethren.com/forum/showthread.php?t=95053
http://www.bbq-brethren.com/forum/showthread.php?t=96946
http://www.bbq-brethren.com/forum/showthread.php?t=96828
Click to expand...

Nailed it! :thumb:
 
If you want to go super simple, just put on a little canola oil and then garlic powder, salt and pepper. Roast in a 13*9 glass dish at 200-225 until 118 internal then take it out for a couple of minutes while you get the heat up to 500. Then put it back in for 10 minutes for medium/medium rare. Take the glass dish and dump any grease. Add a can of beef broth and stir over a medium burner until all the little bits of flavor dissolve in your au jus. Six ingredients in all, including the roast.
 
We like bone-in roasts and rub the whole outside with Dimitri's Bloody Mary seasoning (QFC sells it out here, maybe Kroger elsewhere?) and let it rest in the fridge for a day covered in plastic wrap. Season with Montreal and some herbs, roast at 225 until it hits 125 and let rest for an hour in the cambro before slicing. You can do the super hot sear at either end, but it ends up "cracking" the seasoning crust so I don't.
 
I've got a question. I did a prime rib the other day and it came out very red. I thought I messed up. I ended up slicing into steaks and then putting back on the grill because nobody wanted that rare of steaks.

Can you cook prime rib longer? If you don't want a rare looking piece of meat, what temp should you goto?
 
Wow some good stuff here glad I saw this thred. I had been thinking of doing something different for Christmas. Would like mine a little more to the medium side though.
 
if you don't like rare

AUradar said:
I've got a question. I did a prime rib the other day and it came out very red. I thought I messed up. I ended up slicing into steaks and then putting back on the grill because nobody wanted that rare of steaks.

Can you cook prime rib longer? If you don't want a rare looking piece of meat, what temp should you goto?
Click to expand...


Follow this chart for pretty much any kind of beef...
Rare 125-130ºF
Medium-Rare 130-140ºF
Medium 140-150ºF
Medium-Wel l155-165ºF
 
Last edited:
AUradar said:
I've got a question. I did a prime rib the other day and it came out very red. I thought I messed up. I ended up slicing into steaks and then putting back on the grill because nobody wanted that rare of steaks.

Can you cook prime rib longer? If you don't want a rare looking piece of meat, what temp should you goto?
Click to expand...

We've had good success cooking the roast to 125, then having a hot grill pan on the stove (or a kettle if outside) and grilling slices for about a minute or two for those that want there beef medium or well. Also, make sure your thermometer is calibrated and you are cooking at a low temperature (275 or less). A properly cooked rib roast has an appetizing bright pink color throughout.
 
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