Whole Prime Rib Winner Recipe

[Glenn W]

Looking for a winner of a recipe for doing the whole ribeye. Anyone have a go to process/seasoning that you use?

I've only done a few and they were good, just looking to bump it up a notch or 3.

Regards.

[SoCalWJS]

Easiest is reverse sear. Indirect at low temp until 10-15 degrees under your target temp. Pull and get your setup to direct, high temp. Sear on all sides until desired crust.

Sous vide & sear at end works well. Easy to nail the temp and appearance.

Rotisserie produces best crust. I’ve used Rodelle Gourmet Prime Rib seasoning (according to the directions on the container) the last couple of times I’ve done Rotisserie with great results

[El Ropo]

Reverse sear using a very low cooking temp like 225F. This will allow the roast to get reddish pink from edge to edge. Then remove from heat and rest for 20 minutes to prevent carryover cooking. Then toss back on a super hot fire for a minute or two per side or more depending on how hot the fire is. This will develop a nice crust without overcooking the whole thing. Whatever you do, do not overshoot the internal temp. I'd never want to take this cut of meat past 130-135 max. The donut effect is not a desired outcome on a prime rib. Donut effect means a large ring of brown with a small area of pink in the inside. Your goal is pink from edge to edge, end to end with a nice crust on the outside of the roast. It is sort of an art form more than a recipe.


As far as prep goes, I'd put it on cold as possible for a decent smoke ring formation, the low cooking temp will do well with this. Rub suggestions, low sugar, high in coarse ground pepper (more than one type if you can swing it), kosher salt, granulated garlic and granulated onion. Nothing fancy, just fitting for the meat you are cooking. Carne Crosta rub from Oak Ridge has been suggested many times for this type of cook too, but no real need to use a pre-made rub on a nice piece of meat like what you are planning.

[KC Smoke]

I've done the same rub for the last 25 years on every rib roast. Equal parts fine chopped fresh rosemary, granulated garlic, salt, and pepper. Combine and add enough Worcestershire sauce to make it a paste. Coat the roast liberally. Delicious!

[Shadowdog500]

We have been using the “500°f for 5 minutes per pound then shut the oven off and don’t open the door two hours” method for years and it makes excellent prime rib that is better than most resturants.

Here is a link to a recipe. https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

[Learning to BBQ]

We have been using the “500°f for 5 minutes per pound then shut the oven off and don’t open the door two hours” method for years and it makes excellent prime rib that is better than most resturants.

Here is a link to a recipe. https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

That's what the Missus does for the tender cuts. I always get the stink eye with a warning not to open the door. Me, I like to cook with charcoal. But haven't done a reverse sear. On my to-do list.

[HouseDoc]

Check out Malcolm Reed and T Roy on YouTube. Excellent info and you will be hungry afterwards. Malcolm includes a horseradish recipe.

[cowgirl]

Another reverse sear fan here.
I know it's going to be tasty! Take pics if you get the time, please. :-D

[thirdeye]

I agree with the low-n-slow temps of 215° to 225°, then a rest and reverse sear if it's needed. I cook raised direct and don't always need the end sear. Here are some average cook times compiled from about 150 submitted times, that might help plan.... but go by your thermometer. Also account for the carry over in temp while resting.

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
7.9 pound roast - 230° pit temp (dome temp) - 4 hours 5 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
19.5 pound roast (prime grade) - 240° pit temp (dome temp) - 4 hours 25 minutes to reach 124°


For prep, I trim them close and tie so they cook more evenly. Save that fat, it's a good adder into sausage. I like to have a cast iron griddle handy and hot just in case anyone's slice is too rare for them.

https://i.imgur.com/Z0lA59z.jpg

[lastmajordude]

We have been using the “500°f for 5 minutes per pound then shut the oven off and don’t open the door two hours” method for years and it makes excellent prime rib that is better than most resturants.

Here is a link to a recipe. https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

My father (Big John) used to do this back in early 70’s for tailgating college games. My roomie at the time STILL TALKS ABOUT IT OVER 40 YEARS LATER!!!!

[Mikhail]

I like to use seasoned flour coating. Gives it a better crust.

[Glenn W]

I really appreciate all the ideas and help!

[Bacchus2b]

Reverse Sear all the way. Start out slow at 180 degrees to 225 degrees, no higher. It takes time so be patient! A big Roast cooked hotter will continue to cook after you pull it and is easy to overcook. You can let your roast rest for a couple of hours before searing if it finishes faster than you planned.

More tips:

- Tie your roast, it looks nicer.
- Trim the fat all the way down on the outside and your rub will stick better. Plenty of internal fat on a Ribeye.
- If it's bone-in, French the bones for better presentation
- Large particulate spices like McCormicks Montreal Steak seasoning really stand out.

https://live.staticflickr.com/65535/49767487947_4ab5186da0_b.jpg (https://flic.kr/p/2iPMoi2)Reverse Sear Sliced (https://flic.kr/p/2iPMoi2) by David Miller (https://www.flickr.com/photos/157553636@N06/), on Flickr