Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: RAD on April 20, 2014, 11:12:05 AM
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I know this has been posted by others but the below link is a great read IMHO.
Ka Honu suggested looking at this site as a guide on cooking the roast - Perfect_Prime_Rib (http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html)
I forget to let it air dry overnight, so that part wasn't done.
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/20140420_091748_zps904902e0.jpg)
I have used this before and have always had great results. This time I added some garlic to the mix.
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/20140420_092113_zpse322bb99.jpg)
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/20140420_092120_zps58a2950b.jpg)
Roast is rubbed generously and ready for the oven.
The following is directly from the above site posted by Ka Honu:
Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours
I might be over thinking this but isn’t cooking below 160 considered the danger zone?
I have mine cooking at 180
Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)
10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.
Others have said they skip this part but I like to do it so once we are ready to eat back in it goes.
More to come....
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Looking good! Can't wait to see the finished product. I am going to do a 4 bone rib roast in The Big Easy later today. I hope I remember to take pictures.
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I tried this earlier in the year, you're going to love it ;D
When you do the high temp sear your kitchen will be smokey, open the doors or windows
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Looks good so far. Put some beef stock or water in your roasting pan so those delicious juices don't burn.
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I can't wait to see the final results. You are definitely headed in the right direction. We're having a ham. I'd rather have prime rib.
Art
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(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/PR_Easter2014d_zps40add22e.jpg)
Pulled at 130 after a little over three hours and under a foil tent for an hour or so. Time to start the sides.
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Going to be yummy!
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RAD, looks good so far.
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(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/PR_Easter2014e_zpsd9652c19.jpg)
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/PR_Easter2014f_zpsbc793796.jpg)
Back in @ 550 for 10 minutes to get a sear.
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/PR_Easter2014g_zps4d041746.jpg)
Nice color
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/PR_Easter2014h_zps94ad3914.jpg)
Wife's plate with Sweet Taters
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/PR_Easter2014i_zpsa9546ae2.jpg)
Mine
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/20140420_164449_zpsa865e880.jpg)
Approved
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I might be over thinking this but isn’t cooking below 160 considered the danger zone?
I have mine cooking at 180
I don't think you're over thinking it at all. I wouldn't have cooked it below 165° either. I usually do mine at around 225° - 245° in the MAK grill.
Now on to the accolades...
It looks perfect, Ray, and judging by the pictures your family thought so too!
You should try doing one on your grill using the same method. Nicely done!
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Perfect looking prime rib Rad!
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Thanks guys and Ten thanks for the advice. I think I will give the grill a go next time. But when they come out soooo great this way I just have a hard time trying a different method.
This thing was so tender and tasty.
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RAD, simply beautiful my friend! Very nice job! :P
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Perfect!!
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Perfectamundo!
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WOW!!! A home run!! Great looking prime rib.
Art
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WOW!!! A home run!! Great looking prime rib.
Art
I agree!!! Looks delicious!!! Don
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Love it when a plan comes together! great looking meal, I love doing PR in my Bradley and quick sear in the SRG.
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RAD that turned out fantastic ;D
When I did my I cut the bones off then re-tied back on. It made it much easier to slice.
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WOW!!! A home run!! Great looking prime rib.
Art
I agree!!! Looks delicious!!! Don
Yes i agree looks divine .
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WOW!!! A home run!! Great looking prime rib.
Art
I agree!!! Looks delicious!!! Don
Yes i agree looks divine .
I agree with the others!!!!
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That is one great looking PR, it looks so delicious. ;)
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WOW!!! A home run!! Great looking prime rib.
Art
Doesn't get any better than that!!
(http://i854.photobucket.com/albums/ab105/papa_peter/Emoticons/PlateMe_zps6526be9c.jpg)
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Great job - I feel like a proud poppa!
I don't think the lower cooking temp is an issue because of the time it takes to roast a chunk of meat at that temp. Kinda like sous vide without the water. I've never gone below 170o but that's because it's the lowest setting on my oven.
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Beautiful!
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Fantastic!!!!!
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yum!
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Not sure how I missed this thread first thing this morning? But dang RAD you nailed it!!!
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Thanks everyone. I think my wife had two or more slices. When I was full she started picking at my plate and said that's the best part.
(http://i1121.photobucket.com/albums/l501/rdelemos/Prime%20Rib%20Dec%202012/8ae16d36-8d9a-4c1b-bc7f-e63d859bc119_zps5f2d61f0.jpg)
I had a little leftovers with the ribs I made for lunch yesterday. This thing was a great tasting PR.