Searing prime rib

[Kingofthemountain83]

I no expert... But sear in the oven at 500 for 15 minutes to build the crust... Then according to your min/per pound/temp preference... I prefer Montreal steak seasoning...

[Pnwrider]

I’ve always had good results with reverse sear. I usually salt the roast 48 hrs prior to cooking. In the fridge unwrapped and on a wire rack. Then smoker cooking at 225-250 until 10 degrees below desired internal temp. Then I rest, pat dry, and rerub with butter mixed with rosemary, thyme, salt, pepper, garlic. Into 500 degree oven for 15 minutes or until desired crust is achieved. Ends come out more medium for people that don’t like it med-rare. As far as au jus, I use the drippings and make gravy (my favorite part and the only reason for not just cutting steaks).

[NOCK NOCK]

Rib roasts (prime is a grade of meat...most grocery stores are choice rib) this alone can make a big difference in taste. Unfortunately rib roasts just don't have the best flavor internally.

I have done them pretty much every way you can think of. Kosher salt crust is one of my favs. Smoked is prolly my least fav.

Last year I tried for a better herb crust, butter rub with heavy salt/pepper/garlic/herbs in that order, then let sit at room temp for 24 hours before oven cooking (theory of a kind of dry aged experiment) sketchy letting a $100 chunk o meat sit out of fridge that long  .  Turned out really good!!

Last night did a new idea to me, like BB ribs, yellow mustard rub, then HEAVY seasonings.    This one may have knocked the salt crust from the top!  For the center cuts You can take some of the crust off the fat cap area and sprinkle em on the center red meat.


Not a big fan of horseradish on rib roasts (I like the beef to taste like beef) but every once in awhile its ok. next time I will try to do a HR cream rub, then the spicing's.


PS, got this one just a touch to done, but still MR

[Fastass350]

Thanks for all the input! I ended up doing coarse salt and pepper rub then wrapped up tight and in the fridge for 24 hrs, let sit at room temp for a couple hrs then seared in a hot skillet that we cooled bacon in that morning. Salt and pepper again then on the traeger. Placed it on a rack above a pan of butter, beef broth and seasonings, then misted occasionally with apple juice. I did pour some more broth over it a couple times as well. I pulled at 105 or so and let rest a little over an hour until everything else was done, then put in the 500 degree oven with the fat cap up to get a good sear. While that was happening I was simmering the juices from the pan, adding beef broth, worcestershire, salt and pepper to make the au jus. Only thing I wish I had done was put the garlic cloves in slits. But all in all it turned out great, I poured the au jus over mine and it was just right. The fat cap on top was broken down enough by the salt that it was a nice crunchy treat with those outer bites. So far it was the best one I’ve done. I only took one pic last minute.
Thanks again for all the input, and Merry Christmas to everyone.

[teanawayslayer]

That looks delicious. Pulled mine out of the fridge to brine it and it was soured and no good. Ran to the store and they didn’t have anymore. Elk steaks on the menu tonight.

[Boss .300 winmag]

That looks delicious. Pulled mine out of the fridge to brine it and it was soured and no good. Ran to the store and they didn’t have anymore. Elk steaks on the menu tonight.

What caused that?

[buglebuster]

Mine was the best one I’ve ever made. Kosher salt 24 hours before the cook vacuum packed in the fridge. Pulled out, patted dry, and seasoned with meat church blanco and meat church gospel. Left on counter for 2 hours. Put in the pot boss at 230 with applewood, and a smoke tube rolling hickory. Took about 3.5 hours to get to 115. Pulled and let rest for about 30 min while waiting for the grill to heat to 500 and finishing up some other things. Placed back on the grill that ended up about 515 until the internal temp reached 128. Got a nice bark! Let rest for about 30 min and sliced. Ended up final internal of 133. Made a homemade chimichurri, au jus, and creamy horseradish. Let me tell you, the chimichurri is awesome with it!

[The scout]

Same story with our Christmas Eve rib roast, But we make steak sandwiches for Christmas with the leftovers. They turn out pretty dang good.

[teanawayslayer]

That looks delicious. Pulled mine out of the fridge to brine it and it was soured and no good. Ran to the store and they didn’t have anymore. Elk steaks on the menu tonight.

What caused that?

I have no idea the sell by date was December 22. There’s no reason it should have went bad. Had a slime all over it and smelled horrible.

[Stein]

I sous vide and then sear with one of the searing propane torches or a weed burner.  Best prime rib I have ever had hands down.

[trophyhunt]

That looks delicious. Pulled mine out of the fridge to brine it and it was soured and no good. Ran to the store and they didn’t have anymore. Elk steaks on the menu tonight.

What caused that?

I have no idea the sell by date was December 22. There’s no reason it should have went bad. Had a slime all over it and smelled horrible.

Couple years ago I had a butcher tell me my rib would be ok left in the plastic bag it came in for a few days, well, it also went bad!  Luckily the butcher met me at his store Christmas morning and got me a good one.   Was yours still in a plastic bag by chance?

[Buckhunter24]

Fridge temp dial get bumped maybe?

[Fidelk]

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?

I'm late at this point and only have one minor comment. If I'm using a smoker, I put the meat in when raw and close to room temperature, so it can absorb the smoke. Not sure why you would sear the meat if you want a smoke taste.......seared meat might hinder the absorption of smoke.

[Twispriver]

 :yea
I've also only smoked the roasts starting from raw. I assumed that the purpose of searing was to keep the moisture in which would also keep the smoke out, and after a several hour smoke before wrapping the roast forms plenty of bark for my taste. I like these threads and always learn new things.