Prime rib: Finish with sear, or no sear?

Kanco Connection · 12-11-2018, 10:14 PM

I’ve never cooked prime rib. Never had any I like anywhere near as much as a ribeye steak, but going to give it a go this year.

Our own Baby Back Maniac put out a great video. No sear. just took to it 130* on low-ish heat. Looked good.

Others sear as a final step to get the crust. Looks good, too. What do you say? Direct high heat to finish, or no?

Joshw · 12-11-2018, 10:17 PM

I vote sear, but also prefer steaks. More crust, equals more flavor.

JRDINCC · 12-11-2018, 10:26 PM

Reverse sear for me.
Always turns out good.

ArnieTex · 12-11-2018, 10:32 PM

Sear first or sear last but always sear for me, there's nothing like that wonderful char flavor and crusty goodness.

mattmountz94 · 12-12-2018, 04:50 AM

I think it depends what temperature you are cooking at. If you are cooking it at a higher temp then searing at the end won't be needed and you will already have the crust. If cooking low then yea sear at the end. I normally cook prime ribs roasts hotter. I like them more with the bulls eye middle then i do red from edge to edge. I find the fat breaks down better and makes it much more enjoyable. You can still pull with the middle being rare/med rare.

sssSmoking · 12-12-2018, 05:01 AM

Quote:

Originally Posted by mattmountz94

I think it depends what temperature you are cooking at. If you are cooking it at a higher temp then searing at the end won't be needed and you will already have the crust. If cooking low then yea sear at the end. I normally cook prime ribs roasts hotter. I like them more with the bulls eye middle then i do red from edge to edge. I find the fat breaks down better and makes it much more enjoyable. You can still pull with the middle being rare/med rare.

So what is your grill temp?

morningwoodbbq · 12-12-2018, 05:55 AM

I do the herb crusted prime rib recipe from TVWBB, so there is no need to sear as the herbs are all perfectly crispy when done. Searing would ruin that flavor. I cook it at 325-350°.

Big George's BBQ · 12-12-2018, 08:52 AM

I do an indirect cook on the Egg and then about 20 min later a real hot sear I believe Ron_L has a really good post on this as does Gore

barrettd · 12-12-2018, 09:49 AM

I used Serious Eats prime rib recipe (https://www.seriouseats.com/recipes/...ef-recipe.html) as a guideline, but did the low smoking on my pellet grill. Finished in the oven as Kenji does in that recipe. It was delicious and the sear at the end is foolproof using a very hot oven.

mattmountz94 · 12-12-2018, 10:04 AM

Quote:

Originally Posted by sssSmoking

So what is your grill temp?

325-350. If you aren't happy with the crust towards the end of cook open the vents wide open and get it hotter for the last 10-15mins. Keeping it indirect though. I agree with the above post that direct searing usually wrecks the herb crust and most recipes have herbs. You could also pull a few degrees from desired temp get grill screaming hot and then put on for another few minutes. My experience is that indirect searing with prime rib works the best

Demosthenes9 · 12-12-2018, 10:05 AM

Quote:

Originally Posted by mattmountz94

I think it depends what temperature you are cooking at. If you are cooking it at a higher temp then searing at the end won't be needed and you will already have the crust. If cooking low then yea sear at the end. I normally cook prime ribs roasts hotter. I like them more with the bulls eye middle then i do red from edge to edge. I find the fat breaks down better and makes it much more enjoyable. You can still pull with the middle being rare/med rare.

Spot on. BBM did his at 300ish which will naturally develop a crust. I prefer the consistent edge to edge color, so I do mine at 250 or lower. To develop a crust and keep that edge to edge color, pull the PR and let it sit for a bit, then throw it into a high heat enviroment for a few minutes. Either an smoker, oven, grill or hot pan.

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Kanco Connection · 12-12-2018, 10:40 AM

Quote:

Originally Posted by mattmountz94

325-350. If you aren't happy with the crust towards the end of cook open the vents wide open and get it hotter for the last 10-15mins. Keeping it indirect though. I agree with the above post that direct searing usually wrecks the herb crust and most recipes have herbs. You could also pull a few degrees from desired temp get grill screaming hot and then put on for another few minutes. My experience is that indirect searing with prime rib works the best

This seems like a really good point. So, then I wonder how important herbs are for the prime rib rub...if we’re talking the benefit of herbs vs. the benefit of a great sear

gtr · 12-12-2018, 11:02 AM

I normally cook at a really low temp like 200 and reverse sear, but there has been a time or 2 I've looked at the roast when it was about done and decided it was good just like it was and didn't do the sear. So basically - yeah, reverse sear, but if it looks good, don't fix what ain't broke.

BillN · 12-12-2018, 11:42 AM

^^^Amen... "don't fix what ain't broke"...

funugy · 12-12-2018, 12:42 PM

We like the crust on ours. I cook mine at a low temp on my UDS. I always sear at the end, but that means lighting my kettle, which normally isn't a problem, unless I get side tracked and forget to get it going in time...or I just get too lazy.

If I'm in a hurry, or just too lazy and the oven is in use with the myriad of sides/desserts, I just use my propane torch to crisp up the outside.

12-11-2018, 10:14 PM	#1
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Prime rib: Finish with sear, or no sear? I’ve never cooked prime rib. Never had any I like anywhere near as much as a ribeye steak, but going to give it a go this year. Our own Baby Back Maniac put out a great video. No sear. just took to it 130* on low-ish heat. Looked good. Others sear as a final step to get the crust. Looks good, too. What do you say? Direct high heat to finish, or no? __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

12-11-2018, 10:32 PM	#4
ArnieTex Full Fledged Farker Join Date: 06-10-13 Location: heart of tx.	Sear first or sear last but always sear for me, there's nothing like that wonderful char flavor and crusty goodness. __________________ arnitex.com, Smokin' Lonestar bbq team

12-12-2018, 04:50 AM	#5
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	I think it depends what temperature you are cooking at. If you are cooking it at a higher temp then searing at the end won't be needed and you will already have the crust. If cooking low then yea sear at the end. I normally cook prime ribs roasts hotter. I like them more with the bulls eye middle then i do red from edge to edge. I find the fat breaks down better and makes it much more enjoyable. You can still pull with the middle being rare/med rare. __________________ Matt

12-12-2018, 05:55 AM	#7
morningwoodbbq Full Fledged Farker Join Date: 11-16-18 Location: Brockton MA, Name/Nickname : Pete	I do the herb crusted prime rib recipe from TVWBB, so there is no need to sear as the herbs are all perfectly crispy when done. Searing would ruin that flavor. I cook it at 325-350°. __________________ MMS G20 --- 18" WSM --- Oklahoma Joe Highland Reverse Flow

12-12-2018, 08:52 AM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I do an indirect cook on the Egg and then about 20 min later a real hot sear I believe Ron_L has a really good post on this as does Gore __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

12-11-2018, 10:17 PM	#2
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	I vote sear, but also prefer steaks. More crust, equals more flavor.

12-11-2018, 10:26 PM	#3
JRDINCC Full Fledged Farker Join Date: 12-06-12 Location: Cyn Cntry Ca. Name/Nickname : Duke	Reverse sear for me. Always turns out good.

12-12-2018, 09:49 AM	#9
barrettd On the road to being a farker Join Date: 09-21-12 Location: Oklahoma City, OK	I used Serious Eats prime rib recipe (https://www.seriouseats.com/recipes/...ef-recipe.html) as a guideline, but did the low smoking on my pellet grill. Finished in the oven as Kenji does in that recipe. It was delicious and the sear at the end is foolproof using a very hot oven. __________________ GMG Jim Bowie Prime \| Weber Spirit II E-310

12-12-2018, 11:02 AM	#13
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I normally cook at a really low temp like 200 and reverse sear, but there has been a time or 2 I've looked at the roast when it was about done and decided it was good just like it was and didn't do the sear. So basically - yeah, reverse sear, but if it looks good, don't fix what ain't broke. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-12-2018, 11:42 AM	#14
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	^^^Amen... "don't fix what ain't broke"... __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

12-12-2018, 12:42 PM	#15
funugy Take a breath! Join Date: 05-21-12 Location: Oak Harbor, WA	We like the crust on ours. I cook mine at a low temp on my UDS. I always sear at the end, but that means lighting my kettle, which normally isn't a problem, unless I get side tracked and forget to get it going in time...or I just get too lazy. If I'm in a hurry, or just too lazy and the oven is in use with the myriad of sides/desserts, I just use my propane torch to crisp up the outside.