So my 20th wedding anniversary is coming up in early January. (The secret? Lots of cats and not being too attached to your carpet lol.)
Prime rib was a family tradition on her side for most of her childhood, but she really hasn't had it -- except for the occasional steakhouse visit, which is extremely rare -- in perhaps fifteen years. So I, in all of my inexperience, am going to try it.
In the freezer I have a 5 lb choice prime rib. ($53.) I plan to remove the bones so that I can tie the roast up so that it cooks evenly. I plan to dry brine for at least a day, possibly two. For the rub I've elected to do Cow Crust. (Seems a good choice for my first time.)
Ah, now how to cook it! I am still a little undecided on this. I am still learning my PBC, but this should be an extremely straightforward cook. if I go the PBC route I will not use any wood, but rely on the PBC "flavor." (I still have a tendency to over-smoke meat a bit on the PBC; that thing does not need much.) I am also undecided about searing if I do the PBC. The chuck roasts I did the other week had a perfect level of bark with no searing. I'm afraid with the higher temps of the PBC (~280-300), I might char the outside if I try to PBC + Sear.
My other option -- and my backup plan if the weather is terrible -- is to do it in the oven. I would roast it at 250 until done, then rest for 20 minutes, raise the oven temp to 500 and "sear" for eight minutes. (If this sounds familiar, it is the Perfect Prime Rib from SeriousEats.com.)
What I am currently wrestling with is at what temp to pull it for both plans. I know that the sides of the roast will be more done that the center portion. That is fine; my wife likes her prime rib more on the medium side than I do. I like mine right on that edge between medium and medium rare. So for the PBC method (no searing), I'm currently leaning for pulling when the center hits 125, to allow for the expected five degrees of carryover with a 20 minute rest.
For the oven + sear method, I originally thought I would pull it earlier, perhaps at 120, afraid the extra time of searing would raise the internal temp to higher than 130. But then I reasoned that during the 20 minute rest, the temp would rise from 125 (if I pulled at that) to 130 and then probably drop some, so the searing may not affect the target internal temperature that much.
Thoughts on my whole idea?
Prime rib was a family tradition on her side for most of her childhood, but she really hasn't had it -- except for the occasional steakhouse visit, which is extremely rare -- in perhaps fifteen years. So I, in all of my inexperience, am going to try it.
In the freezer I have a 5 lb choice prime rib. ($53.) I plan to remove the bones so that I can tie the roast up so that it cooks evenly. I plan to dry brine for at least a day, possibly two. For the rub I've elected to do Cow Crust. (Seems a good choice for my first time.)
Ah, now how to cook it! I am still a little undecided on this. I am still learning my PBC, but this should be an extremely straightforward cook. if I go the PBC route I will not use any wood, but rely on the PBC "flavor." (I still have a tendency to over-smoke meat a bit on the PBC; that thing does not need much.) I am also undecided about searing if I do the PBC. The chuck roasts I did the other week had a perfect level of bark with no searing. I'm afraid with the higher temps of the PBC (~280-300), I might char the outside if I try to PBC + Sear.
My other option -- and my backup plan if the weather is terrible -- is to do it in the oven. I would roast it at 250 until done, then rest for 20 minutes, raise the oven temp to 500 and "sear" for eight minutes. (If this sounds familiar, it is the Perfect Prime Rib from SeriousEats.com.)
What I am currently wrestling with is at what temp to pull it for both plans. I know that the sides of the roast will be more done that the center portion. That is fine; my wife likes her prime rib more on the medium side than I do. I like mine right on that edge between medium and medium rare. So for the PBC method (no searing), I'm currently leaning for pulling when the center hits 125, to allow for the expected five degrees of carryover with a 20 minute rest.
For the oven + sear method, I originally thought I would pull it earlier, perhaps at 120, afraid the extra time of searing would raise the internal temp to higher than 130. But then I reasoned that during the 20 minute rest, the temp would rise from 125 (if I pulled at that) to 130 and then probably drop some, so the searing may not affect the target internal temperature that much.
Thoughts on my whole idea?
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