Prime rib ?

[svnmag]

Hmmm:

https://www.youtube.com/watch?v=1o7GTADAo1g

I'm intrigued but apprehensive.

 

[MuskyManiac]

I've tried it with New York strip. Next time will have to be ribeye because the strip doesn't have near as much marbling as I like.

 

[SDMF]

Was going to give it a whirl this weekend. I've always done bone-in prime rib using the "no-peek" method. Was going to give a boneless prime rib a whirl this time on the traeger. Was going to try out the slow method. Figured a 6#, set it on 180-200 and let it warm up ever so slowly! Do you guys put them in a cake pan or anything when doing this method? Do they ever get dry?

Traeger will be excellent. No cake pan for me, haven't ever gotten dry on me either. If you can stay under 225 during your main cooking time, none of the meat gets brown/grey, the whole thing will be pink from edge to edge. Pull @ 115 tent/rest for 10-15min. Kick the heat up to 450+, put a probe into the middle, put it back on the higher heat to form the outer crust, pull when your probe says 130. By pulling/tenting/resting @ 115, you don't get much "run on" cooking when you add back to high heat for the crust formation. Pretty much what you see on the probe is what you get. Slice, then if someone wants their's more done you can finish it either back on the Traeger, in cast iron on the stove, or I usually have a Foreman Grill going and give them a quick sear that way.

If you want to catch the drippings you can use a cake or broiler pan. With a cake pan I'd find a way to elevate the meat so it's not sitting in the juices.

 

[MarbleEyez]

What kind of wood smoke do you guys prefer for your prime rib on the traeger?

I did a 6 pounder on the traeger this weekend with cherry. Slow smoke for 4.5 hrs, touched 118 and pulled it. Left the smoker on "smoke" setting and it hovered around 160 degrees the entire cook. The cherry smoke gave it a sweet flavor which I'm still not sure what to think of, but I suppose I will have to suffer through a piece for lunch to come to a conclusion.......

 

[Colt45]

got a 8lb prime rib no bone to cook for xmas, anyone ever cooked one on a rotisserie? I have a showtime ronco rotisserie, works great on chickens and such

 

[ndlongshot]

How many minutes per pound do you folks average? Or do you go strictly by internal temp?

I would like to do what SDMF suggested. Pink from crust to crust, but I would like to get that crust at the end without over cooking. I've heard better to sear at the end then at the beginning.....

I wish I had a way to take internal temp without pulling from the oven. Suppose I need one of those super duper expensive meat thermometers....

Fill in the blanks for me:

1.) Bring seasoned roast to room temp
2.) Place in ______ degree oven, for ________ minutes per pound, OR until internal temp reaches ____ degrees for rare/medium rare.
3.) Let rest for 15 minutes, before inserting into 475 degree oven for ______ minutes.

 

[svnmag]

I maintain low and slow with a meat thermometer is the way to go for simplicity. A rack of ribs wrapped in foil at 170 for eight or so hours comes out perfect...Season. foil, stick, roast. I'd estimate a room temp PR would take about five hours....? That's what the thermometer is for.

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Make a nice foil pouch to collect drippings for au jui. You just snip off a corner and drain. Make BBQ sauce with rib drippings.

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Also I'm talking oven.

 

[MuskyManiac]

And you can buy a thermometer with a corded probe and external display for around $20 so you don't have to open the oven door to check temp.

 

[svnmag]

Yes. Sorry forgot that part thanks.

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Also with the ribs, I was just told how long to do it. No thermometer. Perfect texture, fall off the bone.

 

[WormWiggler]

I am never quite satisfied with probe placement, do you avoid bones, shoot for center mass, etc??

 

[svnmag]

Center mass. A steak's true doneness is in dead center.

https://www.youtube.com/watch?v=qlXrIq3rseU

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https://www.youtube.com/watch?v=2ua_v4BA3qM

 

[svnmag]

Another take:

https://www.youtube.com/watch?v=q-YusixMCkY

 

[dean nelson]

Man that's way over done for me no wonder he uses so much gravy.

 

[svnmag]

Yeah too overdone. The tech was the point. Never too much gravy for me. Anyways, adjust finish temp. Should've posted that at first.

 

[Twitch]

Yeah too overdone. The tech was the point. Never too much gravy for me. Anyways, adjust finish temp. Should've posted that at first.

I love gravy as well....but not on prime rib. Just a asskicking horseradish

 

[svnmag]

Iffen I had a dog like KD's it would get the whole rack of bones while we ate dinner.

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Well, enough of the rack to make him feel full with a good bone for desert.

 

[deleted member]

Slower the better. Get it to desired temp and hold it there as long as possible. Gives the marbling and connective tissue more time to break down and tenderizes the slab. And don't forget to rest. 30 minutes minimum. My general rule is at least until the internal temp hits it's high point and starts going back down.

 

[svnmag]

I think the high point is the mystery. From all this reading. etc I'd say 125 is the removal and resting point.

 

[Ericb]

Holding is critical. In the restraunt we would serve 1hr after we were at temp and killed the oven. We held it at 140. On average it will cook 10º after you stop cooking. 125 would cook to 135 which would be a good Med. The size of the roast with make a big differnce. We would generally use 10-14# lip ons. The temp threw out will very pretty greatly. So SVN's 125 in the center will cook up to about 135º the ends will be 140-145 more of a mid well.

 

[svnmag]

Another cooking tech. Too done again. I believe it's due to the injection. Anyways, a reverse sear vid:

https://www.youtube.com/watch?v=O2KvCAVMawg