There are several posts about prime rib since Christmas is coming up. I made one last year but don't remember exactly what I did except I more or less followed Meatheads write up. I should keep a notebook and write this stuff down but I usually don't. In reviewing Meatheads write up he says sear all four sides for 5-7 minutes. In thinking about it, does that mean 5-7 minutes for each side for a total of 20-28 minutes. This doesn't seem to make sense as I think that would raise the temp to something over 130 degrees. That would mean you would sear for only 1.5 - 2 minutes per side which also doesn't seem correct..
I cook PR indirect until about 110* internal temp. Usually a 3 bone PR.
Pop the top off the kettle to get the coals going. Add more lit ones if needed, keep the meat away from the fire.
Once the coals are rip roaring, place the PR over the fire. Yes, all four sides, as needed to get the crust you want.
I don't use a timer. I watch the flames. Most times, internal temp will still be below my target temp of 130ish.
Place it back on the indirect side to bring up to desired temp.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
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7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
The last prime rib I did, I simply smoked at 220 - 250 to an IT of 123 with a 10 minute rest to an IT of 130. No sear. The downside of no sear is, of course, a lack of crust. However, the upside is that it had wall-to-wall medium rare goodness. Because it’s a roast, and each person is only getting a thin slice anyways, the lack of crust wasn’t all that noticeable. The perfect medium-rareness impressed everyone. Plus, it’s nearly idiot-proof (a big advantage for me).
I agree with Grillin Dad .I use the convection roast mode at 220F to 123 degrees. It isn't the bark of a sear but the movement of air does give it great color and texture. I simply rub it with oil and add some PSR&T and very little salt. I really just want to pull it below 125 for the carry over and that everybody likes it a medium rare minus. The end cuts will work for anybody wanting it a little more done. If nobody takes an end that is my seconds, tons of seasoning flavor.
Prime Rib is one cut that I rarely smoke because I love the way it makes the house smell as it's roasting in the oven. I do cut the bones off, truss, dry brine & make a paste with herbs then cook it very low..like 170 or so until the internal temp hits 130..then I let it rest for anywhere between 30 minutes and 1 1/2 hrs....crank the oven as hot as it gets then stick it back in the oven until it has a great crust, (usually about 10 minutes). It comes out perfect every time. Beautifully pink from edge-to-edge...
+1 on this. I found this method on Serious Eats and it never fails to produce a great roast. You can use this method for tougher cuts as well, like bottom round, and get an excellent roast for sammies.
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