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| Searing prime rib |
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| Boss .300 winmag:
--- Quote from: trophyhunt on December 24, 2025, 07:34:22 AM ---Always cook a prime rib at Christmas, let sit out a couple hours before cooking (not sure why) cover with olive oil, season and incase the entire rib in a kosher salt paste. Put on treager 12-15 min per pound around 225 degrees. I’m gonna try the reverse sear this year for the first time, when the meat temp hits about 110, gonna pull it from the treager and put in the oven at 500 for about 10 min. Pull out, cover with foil, and let sit for at least half hour. I really don’t think you can mess up prime rib, unless you over cook it of course. --- End quote --- Steaks and roast cook more evenly when at room temperature, that’s why you let them come up to ambient temperature. |
| jackelope:
--- Quote from: trophyhunt on December 24, 2025, 07:34:22 AM ---Always cook a prime rib at Christmas, let sit out a couple hours before cooking (not sure why) cover with olive oil, season and incase the entire rib in a kosher salt paste. Put on treager 12-15 min per pound around 225 degrees. I’m gonna try the reverse sear this year for the first time, when the meat temp hits about 110, gonna pull it from the treager and put in the oven at 500 for about 10 min. Pull out, cover with foil, and let sit for at least half hour. I really don’t think you can mess up prime rib, unless you over cook it of course. --- End quote --- Can’t you crank the Trager to 500 and do the sear in there? My GMG you can. Sent from my iPhone using Tapatalk |
| buglebuster:
--- Quote from: jackelope on December 24, 2025, 04:31:27 PM --- --- Quote from: trophyhunt on December 24, 2025, 07:34:22 AM ---Always cook a prime rib at Christmas, let sit out a couple hours before cooking (not sure why) cover with olive oil, season and incase the entire rib in a kosher salt paste. Put on treager 12-15 min per pound around 225 degrees. I’m gonna try the reverse sear this year for the first time, when the meat temp hits about 110, gonna pull it from the treager and put in the oven at 500 for about 10 min. Pull out, cover with foil, and let sit for at least half hour. I really don’t think you can mess up prime rib, unless you over cook it of course. --- End quote --- Can’t you crank the Trager to 500 and do the sear in there? My GMG you can. Sent from my iPhone using Tapatalk --- End quote --- My traeger wouldn’t get that hot. My pit boss does. That’s my plan for tomorrow. But also wondered how a sear on the blackstone would be |
| Boss .300 winmag:
--- Quote from: buglebuster on December 24, 2025, 04:35:28 PM --- --- Quote from: jackelope on December 24, 2025, 04:31:27 PM --- --- Quote from: trophyhunt on December 24, 2025, 07:34:22 AM ---Always cook a prime rib at Christmas, let sit out a couple hours before cooking (not sure why) cover with olive oil, season and incase the entire rib in a kosher salt paste. Put on treager 12-15 min per pound around 225 degrees. I’m gonna try the reverse sear this year for the first time, when the meat temp hits about 110, gonna pull it from the treager and put in the oven at 500 for about 10 min. Pull out, cover with foil, and let sit for at least half hour. I really don’t think you can mess up prime rib, unless you over cook it of course. --- End quote --- Can’t you crank the Trager to 500 and do the sear in there? My GMG you can. Sent from my iPhone using Tapatalk --- End quote --- My traeger wouldn’t get that hot. My pit boss does. That’s my plan for tomorrow. But also wondered how a sear on the blackstone would be --- End quote --- That would work good. |
| jackelope:
--- Quote from: Boss .300 winmag on December 24, 2025, 04:40:06 PM --- --- Quote from: buglebuster on December 24, 2025, 04:35:28 PM --- --- Quote from: jackelope on December 24, 2025, 04:31:27 PM --- --- Quote from: trophyhunt on December 24, 2025, 07:34:22 AM ---Always cook a prime rib at Christmas, let sit out a couple hours before cooking (not sure why) cover with olive oil, season and incase the entire rib in a kosher salt paste. Put on treager 12-15 min per pound around 225 degrees. I’m gonna try the reverse sear this year for the first time, when the meat temp hits about 110, gonna pull it from the treager and put in the oven at 500 for about 10 min. Pull out, cover with foil, and let sit for at least half hour. I really don’t think you can mess up prime rib, unless you over cook it of course. --- End quote --- Can’t you crank the Trager to 500 and do the sear in there? My GMG you can. Sent from my iPhone using Tapatalk --- End quote --- My traeger wouldn’t get that hot. My pit boss does. That’s my plan for tomorrow. But also wondered how a sear on the blackstone would be --- End quote --- That would work good. --- End quote --- I can confirm that on a moose round the sear on the blackstone works like a champ after some quality time in the GMG. Sent from my iPhone using Tapatalk |
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