I'm planning a prime rib for Christmas. In the past, I've followed Meathead recipe on my weber kettle with SnS. This year however, the weather on Christmas is less than ideal. They're calling for rain and heavy winds. Just incase the report holds up, I need to come up with a backup plan. I was thinking of cooking in the oven using the convection setting at 225 with the gravy underneath until ready to sear. To sear, would it be better to use the broiler or a cast iron pan? Any thoughts or previous experiences are much appreciated!
Announcement
Collapse
No announcement yet.
Cooking Prime Rib Indoors
Collapse
X
-
Club Member
- May 2019
- 1727
- San Clemente, CA
-
Sam
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 (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
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
And, cigars, wine and some good spirits!
I HIGHLY recommend this recipe from Serious Eats. I cook at 200* although my oven could go lower to 170*. I've done prime rib this way for several years and am never disappointed with the almost edge-to-edge doneness (we used to go medium-rare, but the wife now prefers more medium, so 135-138* for us), plus the finishing sear in the oven.
Prime Rib Roast Recipe | Serious Eats
- Likes 2
Comment
-
I have always used Melissa Clarke's recipe from the NY Times. Just today I found that Kenji recipe you linked above and am thinking of trying it this year.
-
Dewesq55 Alton Brown also does a similar method to Kenji's. Brown starts with a cold oven, then 250 to desired internal, then crank up the oven to 500-500* for the sear.
-
I’ve used the oven for Meatheads prime rib many times. Comes out great. I’ve used the broiler to sear most times, and it does a decent job. Just be sure to remove the roast while the broiler is heating up; only put it in once it’s up to full temp so you get a good sear without overcooking the interior.
- Likes 2
Comment
-
Club Member
- Jul 2019
- 621
- Boston/South County Rhode Island
-
Name: Scott, Chemical Engineer
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Want to get into BBQ and Smoking.
goosebr160 ,
I’m doing a rib roast too and am in MA. I’m watching the weather to see if the storm will miss us, but I was going to try a sous vide method if it doesn’t. I would rather use my Performer.
- Likes 2
Comment
-
I'm in the same boat (hopefully no pun intended) and have found the oven at 225 deg to take longer than low and slow on the Performer (boneless roast in all cases), so I'd allow plenty of time. I assume that's because the oven's 198-242 cycling to maintain 225 is gentler than the 229-250 range I experience on the grill. Kenji and our own Mosca (09/08/2020 Prime Rib ramblings) have great "don't sweat it" tips for a good cook. If it's oven-bound, I'm going to allow 1 hr/inch and either interrupt the cook or hold the roast if I have to. That way I have both the roast and my marriage intact.Last edited by fkrall; December 22, 2020, 08:29 AM.
- Likes 2
Comment
-
A recent Cook's Country magazine uses a method that one of my friends has used successfully and I am wondering if anyone else has tried it. Preheat oven to 500oF, put the roast in (smothered with Dijon mustard) for some number of minutes depending upon the size/weight and then turn the oven off. Wait 2 hours and Voila!
Comment
-
That method "works", but pretty much guarantees you're going to have a band of overcooked meat around the outside. Also different ovens are going to give different results. I've done this in my mom's oven and it worked well, but in my crappy oven I'm not all that sure it would finish cooking before the oven cooled off too much.
- 1 like
-
Announcement
Collapse
No announcement yet.
Comment