Low and slow prime rib

[Chase2008]

Cooking a 7lb prime rib for Christmas. Usually go with regular method of high heat first and then cook. Been reading about low and slow. 200 for until 120 degrees pull it out and let it sit for an hour then 450 to crust it. Anybody used this method and if so what do you prefer?

Don't own a smoker or would it it with that first

[Magnum_Willys]

Costco method:

– Cooking instructions for the seasoned standing rib roast as printed on the packaging:

– Preheat oven to 500 F

– Remove plastic wrap and discard foam tray

– Place aluminum tray into the oven on the center rack

– Cook for 25 minutes at 500 F

Turn oven down to 200 F and continue to cook for 20 to 30 minutes per pound or until thermometer inserted into the center of the roast reads:

125-135 F for rare
135-145 F for medium rare
145- 155 F for medium
155-165 F for medium well
165 F for well done
– Remove rib from oven and let rest for 15 minutes

– Cut twine holding the  bone to the roast.

[Rick]

Low and slow here. 200℉

[toyman2]

I have done it several ways.
The last one I did was low and slow at about 200*, it ended up with a great crust on it.
All I put on mine is a little pepper and garlic powder, then a decent layer of coacher salt

[losdaddy7]

I do a rib roast every couple months and haven't a huge difference in tenderness and taste between low and slow and cooking at higher heat for shorter time.  I usually adjust temp based on how much time I have available to cook.  Since I am working today and won't have much time to cook, I'll run mine at 500 for 20 minutes this afternoon, then down to 300 for the final time until finished.  If I had all day, I would probably go around 250, until done.  I have done the high heat method at the end, but found it was much more difficult to control the final temp of the meat AND get the desired crust on the roast.  Seems like every time I tried it the temp raised faster than the crust formed or the crust formed faster than the meat temp.  High heat first seems to produce better results IMO.

I usually pull mine at 128 degrees.    If you allow to rest for 20 minutes and tent with foil, you'll end up with medium rare in the center cuts, then medium for the remainder. 

The biggest change I made was dry aging the roast for 4 days in the fridge prior to cooking.  Placing the roast on a rack on a platter and draping with a paper towel and changing out every day.  To me, the meat is much more tender using this process.  After pulling from the fridge and sitting for a couple hours, rub with olive oil and generously coat with course pepper, garlic, kosher salt, and some lawreys or johnnys seasoning.....  then in the oven.

[lamrith]

Whens dinner?  You guys are making me HANGRY!

[DOUBLELUNG]

I've done quite a few of these over the years, from low and slow at 200 to high and fast.  Bottom line, they are all good, it's hard to ruin a prime rib roast unless you let the center get too hot.  I'll pull a select rib roast at 120F, a choice at 125F and a true prime rib at 130F.  High and fast will get you a crisp, fairly dry thick crust, the meat will be a continuum of doneness: a ring of juicy well done below the crust, grading into medium well, medium and medium rare in the center cut, well done on the end slices, and well to medium in the next cuts in.  This is a nice method when you don't know the preferences of the target audience, as it gives you the greatest variety in a single roast.   I would not recommend low and slow with lesser grades, as it tends to dry the outer layer rather than forming a nice sealing crust.  It's fine for a nice fat prime, and for the fans of classic, uniform medium-rare prime rib meat throughout, a great way to go.  It will be juicier if after applying the rub, wrap the roast in plastic wrap and let it rest in a cool location (50-60F) to raise the internal temperature - you can't do this for any kind of commercial or permitted event, strictly for at home (food safety Nazis hate this).  I'm not a big fan of finishing it with higher heat, you don't really develop a nice crust anyway compared to starting high heat.  This is the best way to go for tender, thin sliced beef for French dips, etc. 

My preferred method is very similar to losdaddy7, dry aging optional: Buy a rib roast, the biggest your oven can handle (unless you can't afford it), since there's nothing better than leftover rib roast for gourmet leftovers!).  Unwrap it, pat dry with paper towels, apply your rub of choice very liberally: all you need is kosher (coarse) salt, then add whatever else suits your fancy: garlic and onion powder, ground cumin, ground peppers (I like white), dry mustard, ground thyme ... I most often just use kosher salt, fine ground white pepper and ground thyme.  Refrigerate if not cooking within 12 hours (if so, wrap in plastic wrap and rest in a cooler room temperature area (my garage near the house at 55F is pretty ideal).  If refrigerated, remove 4-6 hours prior to rest and raise internal temp.  Preheat oven to 550, unwrap roast and place on a rack in a roasting pan, insert meat thermometer into the center of the thickest part.  Into the 550 oven, reduce heat to 250.  Plan to start checking after 20 minutes/pound for select, 25 minutes for choice, 30 minutes for prime, with total cooking time probably another 5-10 minutes.  See above for internal temp on thermometer for removal, cover with either roaster lid or tented foil, let rest until thermometer drops below target temp (internal temp will continue to rise after removal, then fall).  This method will produce a nice, thin crisp crust, about 1/2" of medium well under the outer fat layer, and end cuts that are medium with all the remaining medium rare.     

[dscubame]

Still using the Farberware here.  Love the way it smells up the home.

[brew]

i take mine and cut the string and roll the meat in a rub of kosher salt, pepper, onion powder and granulated garlic (about equal parts of each) then tie it back up on the bones.  i put mine in the smoker at 225 degrees for around 4 hours using cherry wood until the internal temp hits about 128.  Then wrap in foil, old bath towels and stick it in the smallest cooler you can fit it in.  I let it rest for about an hour while the wife's au gratin potatoes (aka lava potatoes) cook in the oven.  just before carving i stick it in the oven on the highest temp for about 10 mins.  always turns out great. 

[The Weazle]

i take mine and cut the string and roll the meat in a rub of kosher salt, pepper, onion powder and granulated garlic (about equal parts of each) then tie it back up on the bones.  i put mine in the smoker at 225 degrees for around 4 hours using cherry wood until the internal temp hits about 128.  Then wrap in foil, old bath towels and stick it in the smallest cooler you can fit it in.  I let it rest for about an hour while the wife's au gratin potatoes (aka lava potatoes) cook in the oven.  just before carving i stick it in the oven on the highest temp for about 10 mins.  always turns out great.

Any chance we can get that tater recipe?

[PlateauNDN]

   I came hoping to stare at some food but no pics... guess I'll have to just imagine

[haugenna]

There you go.

Not much left.

Merry Xmas everyone.

[Chase2008]

Thanks for the replies everyone. Still unexpired on method tomorro but just got done running it down with salt to sit overnight. Looking forward to the meal

Menu:
Prime rib
Smashed red potatoes with truffle infused Romano cheese and thyme
Truffle fondue
Green salad with cranberries, almonds and a blood orange and Tuscan herb balsamic vinegar vinaigrette

Plus appetizer sand beverages
Should be a good day

Merry Christmas everyone

[bracer40]

There you go.

Not much left.

Merry Xmas everyone.

Still full from tonight's dinner but this is making me hungry again!
Nice job

[haugenna]

I did a 8 lb one. Let set out for 4 hours to get to room temp.

Put in on the gmg at 500 and Seared the outside for 30 min. Turned the heat down to 200 and had to turn it down to 165 for a bit to hit the schedule for dinner. It was tracking ahead. Started at 1:30 and ate at 6:45.

Sear 30 min
Roast until 120 ,took temp readings every 20 min to make sure I would hit the right time. Example. It rose 8 degrees in 20 minutes. 60 minutes until I needed to pull it off, so at that temp I would increase 24 degrees. Adjust temp up or down accordingly. Make sense?  Roasted for 4 hours 15 min.

Realistically I should have put it on at 2:30 and kept the temp more consistent.
Rest for 30 min.
I didn't do the finish in the oven but I think I will next time.

Make sure you have a good meat thermometer.

Sent you a pm with this method. Looks easy enough

https://m.youtube.com/watch?v=NUQ49SoteE0