View Full Version : Prime Rib Roast- Hot/Fast vs Low/Slow

08-31-2015, 02:25 PM
I'm getting mixed reviews on what will produce a uniform medium rare from edge to edge on a prime rib roast. I've got a 7#er waiting to go on either the drum or the egg over the next few weeks.

What say you, low and Slow or Hot and Fast? Either way I'm aiming for 130 when it's said and done.

08-31-2015, 02:31 PM
If you want an even pink color from edge to edge, you have to go at a lower temperature, in the range of 225F to 250F. I don't care what anyone else says. I have cooked them all different ways and that is the only way (short of sous vide).

That is not to say, that cooking a Prime Rib at 450F won't give you a terrific end product, it will. It just won't be evenly done edge to edge.

08-31-2015, 02:43 PM
I used to cook rib roasts at higher temps (usually 275), but I switched a couple of years ago. The post by Gore linked below shows what Landarc means when he talks about even doneness edge to edge...


08-31-2015, 03:05 PM
Thanks guys, just the information I was looking for. Plan is to sear, and cook at 225 with oak to 125 IT and then pull and rest to 130-ish.

Still trying to decide on rub. Half of me wants to go with just EVOO, salt and pepper, but the other half knows that a good Rib Roast has some green spices in it too, oregano and rosemary

08-31-2015, 03:11 PM
If you're going to sear, I'd suggest doing a reverse sear. Cook at 225 until 120 and then sear. You'll keep the interior more uniform.

08-31-2015, 04:03 PM
If you have a good hunk o beef I like to just go with salt, pepper, and maybe a little garlic and let the meat do the talking.
As far as temp, I would cook it low within 15 degrees of what you want your finished temp to be and reverse sear.
Good luck - love prime rib!

08-31-2015, 04:50 PM
I either cook them at 200* or 225* and pull it when it reaches 125* IT. If I want to sear the outside, I'll pull it early around 115*, heat up the cooker then sear until the IT is 125* and I always rest for 30-40 minutes no matter how I cook it. It gets perfect edge to edge pink for me.


Trailer Trash
08-31-2015, 05:36 PM
Thanks All for this info. Very helpful for me!

08-31-2015, 06:40 PM
My sous vide machine was worth the purchase price for Prime Rib alone.

gun smoke
08-31-2015, 08:00 PM
I'm a reverse sear guy. it's easy and turns out great!!!

09-23-2015, 06:59 PM
Thanks for all the recommendations guys. The roast came out looking just how I wanted it to. The texture and flavor left something to be desired though. Here's what I did:

1) got my egg running indirect at 220-230 with some oak
2) rubbed the roast down with EVOO, some Todd's Dirt, coarse ground sale and fresh cracked pepper
3) put the roast on over a pad with red wine and beef broth
4) Smoked until 125, pulled it and let it rest for about an hour, it got up around 135 in that time
5) Ran the egg up hot (not sure how hot, opened everything up and came back 15 minutes later to an egg sitting on 200*, after going around once, I would guess it was around 1000*) and seared each side for 2 minutes

There were some bites that were chewey, and the interior flavor wasn't the best, but I think I could credit both of theses to a cheaper cut of mean, Kroger special at $6/lb or something if I remember right.


Med Rare/Medium (I'll pull off closer to 115* next time):

And lastly, the reason we were celebrating:
Abel Thomas was born 9/17/15 at 7:46PM, 9lb, 10oz and 21.5" long! :becky::becky:

09-23-2015, 09:23 PM
A fine reason to celebrate, good looking boy there!

And the Prime rib looks superb!, next time, as you said, pull it a bit earlier, it will be perfect!