Prime rib ?

[johnr]

Rare is an art form

 

[dean nelson]

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.

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.

 

[deleted___account]

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.

It works damn well. Did this tonight, or should I say morning it's 3:23....Used the 5 minute rule on a 5.24lber calculated down to the ounces. Works like a champ. Back to Santa's work shop.....Grumble grumble ZZZZZZZZZZZ Food Comba.

 

[svnmag]

 

[Sub_Elect]

We just got done eating our prime rib. 6.31 ounce prime, cooked for 5.5 minutes a pound then let it sit in the oven without opening for 1.5 hours. Turned out rare, which is perfect for me, finished everyone else's piece in simmering au jus to their liking. No one left any steak on their plates. There were 4 of us and we polished off a 6.31 pounder no sweat!

 

[Petras]

did a 9#er yesterday. glad I had a thermometer in it while it was cooking because mom and dads oven is a hell of a lot better than ours. Ended up cooking for 49 minutes at 550 and then it took about 90 minutes with the heat off.... luckily I checked the temp at 90 minutes and caught that the internal temp was up to 135 so I yanked it out quick and covered in foil while I whipped up the au jus. I learned a lesson with this one. For the rub I just crushed up some peppers and mixed them into some softened butter along with some roasted garlic. I rubbed it on the roast, then gave it a good coating of kosher salt. The lesson I learned was, don't use butter in a rub when cooking at this high of a temp. The roast turned out awesome, but the butter burnt and ruined the drippings so I ended up having to just whip up a not-as-good-as-the-real-thing au jus. Next time I will try using peanut oil in the rub instead of butter.

 

[svnmag]

That's perfect meat IMHO Petras. If I wanted it raw, I'd eat it in the barn.

 

[dean nelson]

Yeah that's one thing I noticed with the recipe on herr is all the ones I've seen and done were at 500 not 550.

 

[Frosty....]

I also followed the above recipe, except I cooked it at 500. This was my first go at prime rib and I have to say, it turned out amazing. In a food coma now.

 

[svnmag]

How are the beef prices in Alaska?

 

[Frosty....]

Pretty cheap, almost $8 / pound.....:::

 

[LITREOFCOLA]

I used the "Perfect Prime rib every time" recipe that Petras posted, it was super simple, and turned out to a perfect medium rare. This is the only method I will use from now on. Thanks Petras!

 

[deleted member]

Hate to say it. But, you guys need to play with it. I did it low and slow the other day. Didn't even need to sear as a crust had formed already. Anyway... by cooking slowly, I was able to control the temp. I did it at 200 and hit an internal temp on a 10 pounder at about the 5 hour mark. I then pulled it to slow things down and turned the oven to as low as it would go. Put it back in for literally another 3 hours holding it right at 135. This allowed shit to break down inside and the results were a beautiful piece of pink meat from the crust to the center and the entire chunk was butter knife tender. I've done prime rib for almost 10 years now. And if it's all done in 3 hours, I think you are missing out on more potential.

 

[shorthairsrus]

I had a Clark Griswold moment. I brined up a 25lbs turk. Went to light v smoker and regulator was frozen. I have 4 5 heaters to take off from. The grill a was fastened on so I picked the one closest it was from a hotspot I never use anymore. Never less the regulator ran like the hot spot fast and hot. Only one spot existed on the smoker knob to get temp in that 225 heat. Anyway smoked for about hour went out messed with knob. I look out a few min later and it was smoking like crazy that damn regulator. Went on hotspot mode into a grease fire. My family was laughing I took my beer along with a quart of water to settle it down. I thought the bird was garbage. Some of the skin was like ripped off. Bottom burnt. Wife looked at me in disgust. Took the bird off when she barely hit 165 it was the best bird all time. It must of sealed in all that juice when it fired up. Every piece was dripping.

 

[Petras]

Hate to say it. But, you guys need to play with it. I did it low and slow the other day. Didn't even need to sear as a crust had formed already. Anyway... by cooking slowly, I was able to control the temp. I did it at 200 and hit an internal temp on a 10 pounder at about the 5 hour mark. I then pulled it to slow things down and turned the oven to as low as it would go. Put it back in for literally another 3 hours holding it right at 135. This allowed shit to break down inside and the results were a beautiful piece of pink meat from the crust to the center and the entire chunk was butter knife tender. I've done prime rib for almost 10 years now. And if it's all done in 3 hours, I think you are missing out on more potential.

So, I decided to go for round 2 and smoked up a 4#er today on the Traeger..... Seasoned it with Tatonka dust and used apple pellets for smoke..... Holy shit for tender..... And done perfectly...... Cooked it at 180 on the Traeger and it took about 4.5 hours to cook. Cooking it this way produced a much better flavor, and a much more tender roast. Low and slow is the way I will be cooking prime rib from now on.

 

[Kickemup]

Never thought I would say this to another guy but those are some good looking pieces of meat.

 

[huffranger]

So, I decided to go for round 2 and smoked up a 4#er today on the Traeger..... Seasoned it with Tatonka dust and used apple pellets for smoke..... Holy shit for tender..... And done perfectly...... Cooked it at 180 on the Traeger and it took about 4.5 hours to cook. Cooking it this way produced a much better flavor, and a much more tender roast. Low and slow is the way I will be cooking prime rib from now on.

I NEED a Traeger....bad

 

[Putz ND]

Pellet grills are my favorite way to go. Amazing flavors and minimal hassle. I bought a Louisiana Grill, and you can slide the flame diffuser to the side and still sear/char/open flame in addition to a low and slow technique. Addicting little habit….

 

[Petras]

I NEED a Traeger....bad

Yes, yes you do.

 

[ItemB]

I NEED a Traeger....bad

In the Traeger price range look into green mountain grills, I think better grill in the same price range.