Prime Rib

Kickemup · Mar 9, 2017

What way should I cook it and why. I was thinking the smoker but don't have time to do that so I'm kind of hoping for a put it in and forget about it for a couple hours. It is a 6lb piece.

JMF · Mar 9, 2017

Season it heavily with kosher salt and pepper. Set oven to 500 degrees. Put in roast and cook 5 min per pound for rare, 6 min for med-rare. Shut off oven, DO NOT OPEN OVEN, and let the roast sit in the oven for 2 hours. Turns out perfect every time.

Auggie · Mar 9, 2017

I've smoke prime rib before. I don't know the seasoning I used, but it was pecan wood, 225, a few hours, and delicious!

SDMF · Mar 9, 2017

Reverse sear:

http://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

Season 2-4 days before cooking.

Petras · Mar 9, 2017

JMF said:
Season it heavily with kosher salt and pepper. Set oven to 500 degrees. Put in roast and cook 5 min per pound for rare, 6 min for med-rare. Shut off oven, DO NOT OPEN OVEN, and let the roast sit in the oven for 2 hours. Turns out perfect every time.

This method works very well. It won't be as tender as if you were to smoke it for 6 hours at 185, but it will still be damned good. I used this oven method for a christmas prime rib a couple years ago and it was very good, then a couple weeks later I made another on my traeger and it was waaaay better.

Tikka280ai · Mar 9, 2017

cold smoke for a couple hours. slice 1 inch thick and grill to your liking.

SDMF · Mar 9, 2017

tikka243 said:
cold smoke for a couple hours. slice 1 inch thick and grill to your liking.

That's cold smoked ribeyes, NOT Prime Rib.

KDM · Mar 9, 2017

Call Mrs. KDM.

espringers · Mar 9, 2017

Reverse sear +1000. Just Google it. Low and slow for as long as you have time for. Then, if you feel the crust from the low and slow doesnt meet your standards, you can sear it. But, I've found the crust that develops from a good low and slow is sufficient for me. You need to get thay meat to a target temp and hold it there for a while so it breaks down the connective tissue. Thats my opinion. I get it to 135 and if i have time, i will hold it there for a couple hours if possible. That gives you a rare roast thats tender with connective tissue that is broken down and not chewy.

CatDaddy · Mar 9, 2017

Whichever way you pick, just let us know when and where.......*salivating as we speak*

luvcatchingbass · Mar 10, 2017

I vote reverse sear as well.
Remember that it is easier to start a oven at a lower temp and raise than it is to start high and let oven cool. My mom made one with the high heat method for Christmas and absolutely murdered it to expensive pot roast that needed a lot of gravy.
Season up your Prime, put two thermometers one for meat and one for oven air temp so that you can adjust your oven if it isn't running the temp you actually want.
In my opinion.

2400 · Mar 10, 2017

KDM said:
Call Mrs. KDM.

I'd be happy to. :;:smokin

Kickemup · Mar 10, 2017

I have decided to put it in the oven at 500 for 30 min then let it sit for 2 hours. I put a great tasting dry rub on it last night and have it up to room temp now. Oven is preheating as I type.

Kickemup · Mar 10, 2017

I got my prime rib cooked up today. It was one of the best I have ever had. I made a homemade rub I found online and let that sit on it for about 18 hours. Stuck it in the oven at 500 for 30 min and turned it off and let it cook for another 2 hours. After resting internal temp was at 126. It was very tender and evenly cooked all the way through. I think I'm going out to have to make another one in a couple months.

2400 · Mar 10, 2017

Kickemup said:
I got my prime rib cooked up today. It was one of the best I have ever had. I made a homemade rub I found online and let that sit on it for about 18 hours. Stuck it in the oven at 500 for 30 min and turned it off and let it cook for another 2 hours. After resting internal temp was at 126. It was very tender and evenly cooked all the way through. I think I'm going out to have to make another one in a couple months.

It looks delicious!

What was the rub you used?

Kickemup · Mar 10, 2017

2400 said:
It looks delicious!

What was the rub you used?

This is the rub I used except the msg mixed it all together then rubbed the meat down with soy sauce then added the seasoning and rubbed it in.

2400 · Mar 10, 2017

Thanks!

MossyMO · Mar 12, 2017

Very good looking prime rib right there, nice work!

Kickemup · Mar 12, 2017

Thanks guys. Only thing I wish it had was a little more marbling.

snow · Mar 13, 2017

Thats a winner! and not a chicken dinner,Beef its whats for supper.:;:thumbsup

Prime Rib

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