Prime Rib

[Rick]

So my oven is broke and the replacement won't be here until after the 1st. So will be cooking my Christmas prime rib on the gas grill. Any tips for me to make a great prime rib for Christmas?

Low and slow just like in the oven. I've done them in the oven,on the grill and in a smoker.  Rib roasts can be intimidating because they're expensive.  They're actually pretty forgiving and hard to screw up IMO.

[Whitpirate]

Is just keep it in fridge wrapped and it will be fine.  Freezing would be harder to get back on by the weekend. 

With the smoker I'd use 225 until it hits 130 and then rest to 140 (medium rare).  I'd season it well and sear it on all sides before I smoked it and I'd only have smoke for 2ish hours.  Jack the temp at the end to get a crust.  Avoid any humidity if you want to control cooking.

I'm gonna sous vide mine for 24 hours at 131 and then a 500 degree oven with a crust of whipped egg white and pepper and fresh chopped rosemary. 

Merry Christmas and I'm sure it will be good eats at your place.

Whitpirate,
Do you have a dedicated sous vide unit, or one of the portables that uses your own container?

I've got a Joule made by ChefSteps (they are in Pikes Place Market)

I've had a couple others and if I didn't like a lot of the content that ChefSteps puts out I'd use an Anova.

I'm using my own containers and for this cook I'll use a Coleman extreme cooler.  Also have plans for eggs Benedict for Xmas morning.

Sous Vide is getting much cheaper and while it seems a little gimmicky between my Joule and an instant pot I can replicate a number of things I used to spend several hours prepping back when I worked hospitality.

I'll look to take a few photos.

[Angry Perch]

Is just keep it in fridge wrapped and it will be fine.  Freezing would be harder to get back on by the weekend. 

With the smoker I'd use 225 until it hits 130 and then rest to 140 (medium rare).  I'd season it well and sear it on all sides before I smoked it and I'd only have smoke for 2ish hours.  Jack the temp at the end to get a crust.  Avoid any humidity if you want to control cooking.

I'm gonna sous vide mine for 24 hours at 131 and then a 500 degree oven with a crust of whipped egg white and pepper and fresh chopped rosemary. 

Merry Christmas and I'm sure it will be good eats at your place.

Whitpirate,
Do you have a dedicated sous vide unit, or one of the portables that uses your own container?

I've got a Joule made by ChefSteps (they are in Pikes Place Market)

I've had a couple others and if I didn't like a lot of the content that ChefSteps puts out I'd use an Anova.

I'm using my own containers and for this cook I'll use a Coleman extreme cooler.  Also have plans for eggs Benedict for Xmas morning.

Sous Vide is getting much cheaper and while it seems a little gimmicky between my Joule and an instant pot I can replicate a number of things I used to spend several hours prepping back when I worked hospitality.

I'll look to take a few photos.

I ordered an Anova for my wife for Christmas. I'm sure I'll she'll love it!
 

[Mtnwalker]

Trying our first sous vide prime rib this year as well, we have the Anova wand style. Was a bit nervous, glad to see some others are doing it. So far I've had mediocre results with steaks and pork chops, but have been turning out some unbelievable elk blackstrap.

[brew]

if you're gonna keep it in the fridge for a couple days put it on a wire rack so air can circulate all around it.  modern refridge's circulate the air so you want it to be able to move the air all around it...i don't know if my temp probe is off but if i take mine out at 125 and foil/towel/cooler it the meat still comes out a little rare...will try to get the IT up around 135 this year after smoking it in the Bradley with cherry pucks.  doing a 15 pounder this year and will take the roast and untie it as the butcher will cut the roast and tie it back to the bone-roll it in rock salt, pepper and garlic and retie before I start smoking it

[Whitpirate]

https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast

Worth a watch.  I'm doing this one.

I've got a 4 bone grass-fed, free-range choice rib roast.  I am going to do a prime chuck roast later this winter.

[Whitpirate]

Started a separate thread with the Christmas Roast cook.

[hogslayer]

The best prime rib i have ever had went as follows:
1/4 cup salt
1/4 pepper
1/4 cup garlic
1/4 cup mix rosemary/thyme
3 table spoons olive oil.  Cake that stuff on there!
bake at 400 with convection on.

pull when it hits 120

[haugenna]

how did it turn out??? 

Make notes in your cook book so you remember the adjustments for next year. Next year I am going to try the reverse sear.

I made some more notes in the cook book about time and temp. I put mine on a little early and had to throttle back the temp after doing some calculations.

Turned out great but could have used the bark crust on the outside.

[huntandjeep]

how did it turn out??? 

Make notes in your cook book so you remember the adjustments for next year. Next year I am going to try the reverse sear.

I made some more notes in the cook book about time and temp. I put mine on a little early and had to throttle back the temp after doing some calculations.

Turned out great but could have used the bark crust on the outside.

Starting the smoker in an hour. Cooking @ 225-250 for 4ish hours or when it reaches 130 ° internal , than going in the oven @ 500 for 15 - 20 to sear it.

[NOCK NOCK]

This is our favorite way, Season heavily then salt crust.
12lbs. 200-250 for aprox 4+ hours, pull at 118 and let rest for 30ish minutes. 

[MtnMuley]

Looks like you forgot it on the porch all week

[Rick]

Did a 12lber in the oven last night. 4.5 hours at 200°.  Pulled at 125. It rested up to 127. A quick blast at 500 to crust up the outside.

Just put tonight's 10lber in the smoker at 225. Probably pull at 120. Tonight's guests like it a bit more rare.

[haugenna]

how did it turn out??? 

Make notes in your cook book so you remember the adjustments for next year. Next year I am going to try the reverse sear.

I made some more notes in the cook book about time and temp. I put mine on a little early and had to throttle back the temp after doing some calculations.

Turned out great but could have used the bark crust on the outside.

Starting the smoker in an hour. Cooking @ 225-250 for 4ish hours or when it reaches 130 ° internal , than going in the oven @ 500 for 15 - 20 to sear it.

You may be ahead of schedule with that cook temp. I had to back mine down to 180 to hit my target serve time. Plan on 3 hours of cook time at those temps.

Midway through I started doing some calculations. Run a test for 20 min and measure the starting temp and ending temp for that 20 min period. Run some simple math equations with end point of 130 degrees and that should tell you if you need to back the oven/smoker temp down.

[Magnum_Willys]

Costco- 500 degrees for 25 mins then 200 degrees for 25 mins per pound.   Then let sit for 20 mins.    That gets you a 145 degree center.   Most of my family likes barely pink.