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Prime Rib 101


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3 hours ago, Random Pointer said:

 

My target temp is 135F, I am planning to stop cooking when the internal temperature reaches 125F-127F.

 

Honestly i'd get it off a little quicker than that if you are cooking at 300 on the joetisserie.  I would pull it no later than 120.  Wrap it and rest it for 20-30 minutes before you serve it.

 

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Excellent topic for this time of year.   I have a 4 pound roast in a water bath right now.  It's set at 132°f and has been in the water for 4.5 hours.  I seasoned it well with course salt, pepper, garlic and onion.  Also included a sprig of rosemary.   Getting ready to pull it and give a quick sear to it over some wood chunks. 

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It was a success. it took exactly two hours (5 lbs boneless roast). The dome temp was steady around 300F, and Meater probe shows 280F ambient temperature.

 

Took it out at temp, and let it rest for 30 minutes. The crust was wonderful, and it was flavorful even without using any sauce (horseradish sauce). I dry brined the meat for two days.

 

I will try roasting it at 250F next time to get the roast pink from edge to edge, rather than using my Joetiserrie.

 

Thanks, @John Setzler

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Hey John,  thanks for the Tutorial.  Due to last minute pandemic direction changes here in Ontario we decided to toss a smallish (5.7 lb) Prime Rib in for the smaller group that was expected.  A quick review of the tutorial and away I went.  Seasoned and wrapped the day before, followed by 500(ish) on the Akorn for 20 minutes and then into a 225 oven until finished.  Worked out well even though my plans were changed by the majority of “medium” beef eaters…

 

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6B4639D0-E8C3-470D-8560-631F46F794E4.jpeg

5F365916-C335-4654-8730-3CA6BF2EF1BA.jpeg

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On 12/28/2021 at 5:26 AM, JeffieBoy said:

Hey John,  thanks for the Tutorial.  Due to last minute pandemic direction changes here in Ontario we decided to toss a smallish (5.7 lb) Prime Rib in for the smaller group that was expected.  A quick review of the tutorial and away I went.  Seasoned and wrapped the day before, followed by 500(ish) on the Akorn for 20 minutes and then into a 225 oven until finished.  Worked out well even though my plans were changed by the majority of “medium” beef eaters…

 

00BF6A84-3B81-4281-A993-7F9B818DC185.jpeg

EA5BAE14-E86F-4512-B5A6-C9D490E099AC.jpeg

6B4639D0-E8C3-470D-8560-631F46F794E4.jpeg

5F365916-C335-4654-8730-3CA6BF2EF1BA.jpeg

Looks amazing and so tasty!

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