Searing prime rib

[Fastass350]

Question for the pros… I’ve done a few prime rib roasts and haven’t been overly impressed with the flavor. Been doing pastes and rubs then smoking, resting and reverse searing. Cooking one tomorrow and I’m thinking of searing in a hot oven then on the smoker at 225 til ready. Thoughts?

[jrebel]

Never seared a prime rib.   Heavy seasoning and smoke till done.  Make sure to let it sit and rest before cutting. 

When you cot it, you can warm it when you pour hot au jus over it. 

I have also cooked them in the oven and fully encased them in 1/2 of salt.  I actually think that was the best prime rib I have ever eaten. 

[Fastass350]

I did coat this one with equal parts flake kosher salt and course ground pepper yesterday then wrapped tight in saran, hoping the salt will help make a crust.

Never thought about pouring the au jus over it that’s a great idea.

Let’s side track and talk au jus recipes

[brewzer13]

I do a partial sear. Make slits to stud it with whole garlic cloves, then inject a mixture of soy sauce, wooster, onion and garlic powder. Crust it with sea salt and fresh cracked black pretty aggressively. in the oven at 500 for the first 10 minutes, then turn it down to 275 and cook to 130-135 internal temp. Cover and rest 15 minutes and enjoy.

[jrebel]

We do something similar to this.  We don’t use red wine and herbs are not optional….they are a must use for great flavor.

https://www.thisgalcooks.com/au-jus-recipe/

[huntnnw]

made plenty and have had plenty out to eat and dont get peoples obsession for it. Id much rather slice it up into thick steaks and eat. WAY better

[Boss .300 winmag]

made plenty and have had plenty out to eat and dont get peoples obsession for it. Id much rather slice it up into thick steaks and eat. WAY better

I with you on this one. But I’ve always wanted to inject one really heavily and smoking it to see what happens.

[HereDuckyDucky]

Every year we buy several full rib roast / loin sections, and I just process them into steaks. Eat the ribs separately. Use the excess fat for venison sausage. Not much a fan of eating “prime rib” as a roast.

RW

[trophyhunt]

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.

[CP]

I’ve done the sear, the reverse sear, and the no sear.  I prefer it seared.  450-500 degree oven for 15 minutes or until the smoke alarms go off, then reduce the heat.   I like a hard bark on it.