My first Rib Roast Bone-in Choice Beef Rib

[silverfinger]

Merry Christmas!

This is my first prime rib.
13 pounds of awesome looking meat!
I coated it with EVOO and Montreal steak seasoning.
I will be cooking it in my old Imperial Kamado on Christmas day!
If anyone can help with temps and cook times that would be awesome.
Thanks in advance.

[Gore]

Wow, you really do like them rare!

[gtr]

I've had best results cooking @ 200 for around 30 min a pound to a temp of 120 internal then pull it out, crank the heat high, stick back in for a sear - you'll get uniform doneness all the way through at that lower temp. If you wanna hit different doneness from the ends to the middle, cook at a higher temp like 325 and the ends will be more done than the middle.

Whatever you do, be sure to let it rest - an hour is good. You can do 30 minutes if you have to, but an hour is probably better. If you have to rest longer, just wrap it and stick it in a cooler - but not immediately - I'd let it rest a little first so it doesn't continue to cook like it would if you wrapped & coolered it right away.

[Ron_L]

Nice hunk o beef! Is that price typical for your area? I bought a couple of 21-day aged choice rib roasts for the freezer just before Thanksgiving and they were $5.99/lb. I noticed yesterday that the same roast was $7.99/lb.

As for cooking, I've done rib roasts two ways, and both come out great.

The first is to season with Montreal Steak Seasoning (you've already followed this step :)) and then cook at 275-ish until it is 125 - 130 internal (about 25 minutes per pound, but YMMV), this rest and slice. This gives you a nice crust, but not seared, and a nice even medium rare throughout. If someone wants their done more then I toss it on the grill for a couple of minutes.

The second is to cook at 200 - 225 until it is 120 internal (I think my last one was closer to 35 minutes per pound, but I forget) then let it rest while you get the grill up to lava temps and then sear it all around. It should then be 125 - 130 internal. Rest and slice.

The biggest different between the methods is the evenness of the meat inside. With the higher heat cook the outsides of the roast get done a little bit more. That can be good is someone wants and end cut thinking it will be done more. The lower temp cook produces a roast that is the same temp edge to edge. Both turn out great.

[Skidder]

Oh that's gonna be good!

[bigabyte]

Can't wait to see it when it's ready!

[gtr]

Oh yeah - let it sit out for a while before you put it in the oven. I've heard folks say it should be room temp when it goes in, but I've never done that due to time constraints, but at least an hour and ideally longer before going in the oved.

[silverfinger]

Thanks Ron and gtr.

Ron,
I've never really watched the prices on them before so I'm not sure if that's normal here. They had some at dams club without the bone and they were almost 10.00 dollars a pound. That's why I went with the bone-in. The butcher cut the bone back and tied it together so I opened it up and rubbed down the inside as well. Then I tied it back up. I saw a thread that you posted Ron with your prime rib in a pan with rack. I think you put beef broth, onion, celery and garlic. I think that's the way I'm going to smoke it. Going to use a couple cherry wood chunks with hardwood briquets.

[BluesDaddy]

I agree with gtr, though I prefer 225*. 25 minutes per pound, pull it off at 118* to 120*, let rest for 30 minutes while cranking heat up to 500* or 550*, then 10 minutes to crust it up. I did this last year and it was perfect medium rare "bumper to bumper" except right at the edge - 1/8" or so.

[Ron_L]

Originally Posted by silverfinger

Thanks Ron and gtr.

Ron,
I've never really watched the prices on them before so I'm not sure if that's normal here. They had some at dams club without the bone and they were almost 10.00 dollars a pound. That's why I went with the bone-in. The butcher cut the bone back and tied it together so I opened it up and rubbed down the inside as well. Then I tied it back up. I saw a thread that you posted Ron with your prime rib in a pan with rack. I think you put beef broth, onion, celery and garlic. I think that's the way I'm going to smoke it. Going to use a couple cherry wood chunks with hardwood briquets.

Ya know, I forgot about that. I'm not sure if the stuff in the pan made any difference, but it came out great :)

I try to cook bone in rib roasts whenever I can. I like the bones and I think it give the meat better flavor.

[landarc]

I tend to go with 250F to 275F, let it run until 130F internal, then pull and rest for 15 minutes or so. I don't do the sear anymore and don't miss it at all.

[Boshizzle]

That looks like a sweet roast!



I am cooking two tomorrow for friends and one for me and my family on Monday. I can't wait.

[silverfinger]

Just got home from a wonderful evening with my daughter, husband and grandkids. I was trying to answer with my iphone. A real learning curve there. Im sure I will get it soon. Anyway, thanks for all the responses here that will help me out on that cook tomorrow.

Ron,
Now that you have cooked prime rib both ways, (in pan and not in pan) what one would you do in an old Kamado?

[silverfinger]

Sorry for the late update.

I would just like to thank everybody for all your advice helping me out with my first bone in prime rib.



I ended up smoking this for about 4 1/2 hrs, internal temp 120 and then set it on my weber kettle to sear. When I put in on the kettle it caught fire. That was fun. Then I let it rest for one hr. The temp went up to 131. Then I cut it up and ate. Some of the Family felt it was too rare so I took some slices back outside a seared them.

[deguerre]

Farking NAILED it!