Prime rib ?

[Petras]

Welp, got one that just went on the traeger. I think it's about 13# or so. Wife picked up a 17 pounder a couple days ago, so last night i prepped it, seasoned it up, threw it in the oven (not on) to acclimate. Tied it up this morning and just threw it on the traeger about 30 minutes ago. I'm cooking it @180 and figure it will take about 6 hours or so. There will be a 1-2 hour set time for it in the cooler, and then when we go to the in-laws place, I will have my mother in law fire up the oven to broil it for a few minutes to get some nice crunchy goodness on the outside. I will post more pics when it is all done.
For the seasoning I first wiped the roast down to dry it a bit, then I coated it with E.V.O.O. with basil in it. After that I gave it a HEALTHY coating of Tatonka dust. I let it sit and acclimate in the oven for about 8 hours. When I put the probes in it for my thermometer it was reading 56 degrees, so it was still just a bit cool in the middle, but I'm not too worried about it. I've got the traeger rolling 180 and lots of Hickory Smoke!

 

[Petras]

Finished product. Just the way I like it. The rest of the family likes it more well done so poured the au jus in a skilled and finished theirs in there

 

[huffranger]

Very nice ! Thanks for sharing

 

[svnmag]

Perfect!!

 

[dean nelson]

Finished product. Just the way I like it. The rest of the family likes it more well done so poured the au jus in a skilled and finished theirs in there

The rest of your family are wrong because that's near perfect.

 

[ndlongshot]

Its that time of year again!!!!

Lets be honest, who's mouth started watering when you saw this post come to the top?

Who's planning on a rib roast for Christmas, and any new ideas out there? I will be doing the sear and bake method I believe. Maybe next year I will try a traeger if I'm on the nice list this year.

 

[Kurtr]

me and i am really hungry

 

[nybs]

we have prime rib every Christmas - best flavored slab of beef every time.

night before: rub w/ beef base, sprinkle Worcestershire sauce, tabasco, garlic powder, and pepper. place on cooking rack in large roasting pan - fill with water about 1" up the roast. Cover & refrigerate overnight.

Cook in oven at 250 until internal temp reaches 110-120...

Remove & cover w/ foil. Heat au-jus from the pan to boil so slices can be further cooked as Bed Wetter mentioned.

ENJOY!

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Now I'm starving....

 

[Jigaman]

my mother in law cooks a prime rib every year for christmas and I think she takes it out of the oven when the internal temp reaches about 342°. damn shame

 

[LBrandt]

My relation don't get no prime rib. Its more like 1.29 bone in ham. Just kidding. Its really Black Forest smoked pit ham.

 

[Retired Educator]

Everybody has their favorite way to cook a prime rib. There is the high heat, lower time group and the lower heat, longer time group. I have done it both ways. Did the high heat, shorter time for many years and last year decided to try the low heat, long time camp. For me I won't go back to the high heat method. I think the high heat method is more touchy about time. Because of the high heat a little too long in the oven or on the grill can overcook in a short time. Less chance of over-cooking on low heat.

That does not mean I won't heat a prime rib cooked over high heat or even a rib a little over cooked. It's just my preferred method and sometimes talking cooking is like talking about dogs. You never run down a buddy's dog or his cooking. Other than a rib cooked to 342 degrees, it's pretty hard to totally wreck a prime rib.

 

[Bri-guy]

Same here. I did the high heat 2 years ago and did the low heat last year. Everyone enjoyed the low heat better. Seemed to have more flavor. Maybe more time for the juices to stew around? Who knows. Like you said, everyone has their own method. I think I'm going to go low heat in the smoker this year. That should be sweeeeet!

Everybody has their favorite way to cook a prime rib. There is the high heat, lower time group and the lower heat, longer time group. I have done it both ways. Did the high heat, shorter time for many years and last year decided to try the low heat, long time camp. For me I won't go back to the high heat method. I think the high heat method is more touchy about time. Because of the high heat a little too long in the oven or on the grill can overcook in a short time. Less chance of over-cooking on low heat.

That does not mean I won't heat a prime rib cooked over high heat or even a rib a little over cooked. It's just my preferred method and sometimes talking cooking is like talking about dogs. You never run down a buddy's dog or his cooking. Other than a rib cooked to 342 degrees, it's pretty hard to totally wreck a prime rib.

 

[BrewCrew]

Marinated Tri Tip Roast for me this year - low and slow for sure. Plus a turkey and a smaller ham - but the star of the party is the Tri Tip Roast for sure.

 

[Ristorapper]

We'll put one in the oven again this year. Purchase it at Butcher Block, have 'em season it with the gourmet seasoning and cook it according to the instructions they put on the package. Everyone loves it and my daughter and I like the leftovers too so we get it a little bigger than needed.

 

[sweeney]

Krause's in washburn 7.99 a lb for a ribeye roll and seasoned prime rib 8.99 now

 

[SDMF]

My hunting buddy found a place that serves a healthy end-cut:

 

[Colt45]

So I am going to try this method, only question I have is do you cook the meat uncovered? no tinfoil cover or anything on the roasting pan? Just fat side up??

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Cook primrib a few times a year and tried this way for the first time last year and it is the only way to go! Way easier then running the thermometer business and it has never failed to come out perfect! One thing though with setting the time for the hot run is make sure you do the math down to the ounce.

PERFECT PRIME RIB EVERYTIME

prime rib roast with or without bone (any size) bottom round center cut Preheat oven to 550°F degrees.Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up. Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime. Works the same with Roast beef. The next time you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed!

I have used this method and it fricken works awesome. All we did was a sea salt and black pepper rub, but i'd imagine any rub that you want would work with it. I'm actually making a couple for christmas as well, one will be made with a salt, pepper and garlic rubbed on it and the other will be made with tatonka dust on it.

 

[Ristorapper]

Who the hell takes pictures of their meat???? jk

I did one in the smoker yesterday. Seasoned with salt and pepper on Thursday. Took it out of fridge at 8 am. Internal temp of 60 when it went on the smoker at 1:30 pm. 210 ish for 5 hours with about 2 hours of smoke. Got it to about 135. Turned smoker off. It rose to about 140 and hovered there for another hour or so. When it started going back down, I pulled it and served it. It was the best I've ever had by leaps and bounds. I very much regret not taking pictures.

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correct. never covered in the oven. lots tent it after pulling it out of the oven

So I am going to try this method, only question I have is do you cook the meat uncovered? no tinfoil cover or anything on the roasting pan? Just fat side up??

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[deleted member]

Ya. Uncovered. I think the goal is to spend as much time in the target temp zone as possible without risking dehydration. You want it in thatv130ish range for as long as possible to break down connective tissue. That's the whole concept behind sous vide. It can be accomplished sans sous vide. But, it takes some attention. Fwiw.... my sous vide just arrived in the mail today. 4 days early. Beef beware!

 

[WormWiggler]

good as place as any

https://imgur.com/a/2BHU3


well fuck a fat man, i just can't post a gif