I've done it twice in my life using the free side recipe, granted I used my oven, and I have yet to be even remotely disappointed.
I didn't do the gravy thing either although I might try that next time.
There are some tricks to learning how to cook a perfect prime rib, tenderloin, round, rump, and other beef roasts and we have assembled them all in one place! Discover our secrets for ensuring it is cooked right from end to end and with a deeply flavored crust in this ultimate prime rib recipe.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
The article Andrrr posted is the only way I cook my rib roasts. Getting the roast as cylindrical as can be is key in my opinion for a great cook. It turns out a great roast!
enjoy and Happy Birthday to you when the day comes and you celebrate a great meal!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
jlazar asked me to write some words about prime rib roasts. There are a lot of tutorials around the ‘net, and Meathead has written about them to good effect, so I’ll try to simplify the instructions, and provide some insight. For most people, the biggest issue is fear; fear of spending a lot of money on a meal that is
So, I also follow Meathead's advice on the free side. Dry brine a few days ahead, season with Mrs. O'Leary's Cow Crust a few minutes before cooking, using the rotisserie for my pellet smoker I cook at 225 with a pan of water under the meat to catch drippings for the Au Jus until it hits an IT of 120 (I use a wireless TempSpike to monitor), once it reaches 120 I remove the pan and crank it up to 350 until it reaches an IT of 125. Produce a very nice prime rib for Christmas.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
The most important thing is to work fearlessly. It’s a big hunk of beef: cook it. Keep it low and slow, and pay attention to the temperature. All the other things are nuances and preferences.
Got a nice piece of meat. Butcher cut off "most" of the fat cap... I still had some that needed to be removed. Kept the bones, wife cooked the bones at 400F for an hour and then made a wonderful and flavorful broth for AuJus. I also salted the meat and left it in the fridge uncovered for about 48 hours.
Set the smoker at 225F, temp probe stuck right in the middle. Plan was at 118F, removed it from the smoker, wrap it up, while I brought the smoker up to 400F. Put the meat back on, stuck the probe back in the exact same hole, and it read 131F. Grabbed my digital probe, and it read slightly lower. I kept it at 400F for about 5 minutes, then turned off the smoker, and wrapped the meat leaving it in the smoker, as it was done way earlier then I had planned for.
In the end, it was one of the best tasting prime ribs I've ever had, albeit over cooked It was a pretty solid medium, instead of medium rare I was striving for. My guests raved about how good it was.
What went wrong with the cook? The temp probe has never given me a problem before this cook.
Probably nothing. The carryover took you to 131 from 118, but the next time it might only go to 125. If you’re already at 131, then just heat up a skillet and roll the roast in it for a minute or so. Not much, just a bit. You want direct heat for the sear at this point.
Color is a poor judge of doneness right when the roast is first sliced. It always looks kind of dull, pinkish gray. But the next day, it’s bright red! I don’t know why this is, but it always is.
It was a pretty solid medium, instead of medium rare I was striving for. My guests raved about how good it was.
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