Prime rib

[Westside88]

I did one last week for a family gathering. Started off at 475 for 30 minutes intending to go 15 minutes per pound at 300. I kept a close watch on progress and noticed it was progressing too fast, (2 hours too fast 120 degrees)so I I pulled it i1.5 hours before expected dinner time and wrapped in foil. When everyone arrived it was 135 and absolutely perfect. Best prime rib I’ve ever made. Doesn’t hurt that it was high quality (painted hills) everyone said it was the best ever and I’ve done like 25 of them.

[Magnum_Willys]

I did one last week for a family gathering. Started off at 475 for 30 minutes intending to go 15 minutes per pound at 300. I kept a close watch on progress and noticed it was progressing too fast, (2 hours too fast 120 degrees)so I I pulled it i1.5 hours before expected dinner time and wrapped in foil. When everyone arrived it was 135 and absolutely perfect. Best prime rib I’ve ever made. Doesn’t hurt that it was high quality (painted hills) everyone said it was the best ever and I’ve done like 25 of them.

Yea 15 mins per pound at 300 would be fast.   12-15 per pound at 225 is expected.

[Stein]

Sous vide with a hot oven finish..

  Best rib you can eat, I use a torch instead of the oven but same thing.

[Fastass350]

Now the wait begins. 

[Fastass350]

Well it turned out great. 10 pounds and took 4.5 hrs to get to resting temp at 225 on the traeger, set out on the counter for 3 hrs before it went on.
Next time I might try injecting it for something different.

[finnman]

Wow that looks like it’s from a magazine!! 🥳
I have an old cook book and it says 325 degrees and 20 minutes per pound. I have used it many times and it’s a good medium rare.
I use a Traeger now and use the probe and run it to 115 degrees, turn it to warm, that’s 165 degrees, let it go to 122, then pull it and foil it for 30 minutes then cut it.
It’s amazing.
I like rosemary, kosher salt, pepper, oregano, olive oil.

[NOCK NOCK]

OK, So honestly never really had a "bad" prime rib. (unless cooked quite a bit past MR)
I've cooked nearly 100 of them; salt crust/sear and slow/spice crust/slow oven/slow Treager/BBQ/and even did one in the insta pot....That one was BAD lol. Some are just better than others, but I believe ALOT has to do with each cut/marbling/muscle layout.

[Magnum_Willys]

Used the Traeger recipe in oven , reverse sear 235 at 15 mins/pound and was taking forever , cranked to 350 for a bit then 500 for 30 mins and 20 min rest.  Was a cluster as dinner was an hour late but game out great.   Next time I’ll either do the 325 or plan for more time at 235.  Reverse sear takes a LOT longer than the standard sear first method. 

[NOCK NOCK]

Leftovers sliced thin for French dip. Mmmmmm

[Fastass350]

Has anyone soaked one in milk before? I saw a video last night of a guy that soaked one in a gallon of milk, seasoned with his seasoning, and injected with the milk. If you know of or follow Dan-o seasonings it was that guy (not the famous HW Dan-O  )

It has me curious and I may try it on the next one. I’d you can find his video, (not the sous vide) his Au-Jus looks amazing.

[pianoman9701]

Looks great, my friend. I cook mine sous vide for 12 hours and finish in a 450F over for 20 minutes to develop the herb and spice crust. For us, it's just for serving two or three, so I get a two or three rib roast and still have leftovers.

[Boss .300 winmag]

Has anyone soaked one in milk before? I saw a video last night of a guy that soaked one in a gallon of milk, seasoned with his seasoning, and injected with the milk. If you know of or follow Dan-o seasonings it was that guy (not the famous HW Dan-O  )

It has me curious and I may try it on the next one. I’d you can find his video, (not the sous vide) his Au-Jus looks amazing.

Kinda weird if you ask me, it’s not a tough piece of meat, and it doesn’t have a bad flavor all for which milk is used for.

[Farmer72]

Used the Traeger recipe in oven , reverse sear 235 at 15 mins/pound and was taking forever , cranked to 350 for a bit then 500 for 30 mins and 20 min rest.  Was a cluster as dinner was an hour late but game out great.   Next time I’ll either do the 325 or plan for more time at 235.  Reverse sear takes a LOT longer than the standard sear first method.

It does take a lot longer but I found the way I do it I can do it earlier and have it ready when I need. I do the reverse sear at 200 deg till my temp is where I want it. Then pull it out to rest. It can rest for hours if you want. Then before I need it it goes in the over at 500 deg for about 15 min. You can cut it as soon as it comes out as you had already rested it and it isn't in long enough to move the juices around much.

[trophyhunt]

I stick with simple, let sit in room temp for a few hours, spread olive oil, season and cover with a kosher salt paste.  Place in treager around 320 for 12-15 min per pound. Pull when 115-120, let rest for at least 1/2 hour.  It’s always awesome.  One thing I wanna try, dry aging it in the fridge for 60-90 days, but just don’t have the nuts to do that w an expensive piece of meat, and don’t really want to cut off black mold??  Anyone dry age it for a long time?

[Fastass350]

I stick with simple, let sit in room temp for a few hours, spread olive oil, season and cover with a kosher salt paste.  Place in treager around 320 for 12-15 min per pound. Pull when 115-120, let rest for at least 1/2 hour.  It’s always awesome.  One thing I wanna try, dry aging it in the fridge for 60-90 days, but just don’t have the nuts to do that w an expensive piece of meat, and don’t really want to cut off black mold??  Anyone dry age it for a long time?

I’d also like to try the dry age. We bought three this Christmas at Safeway when they were under 6 a pound. I wouldn’t feel as bad with the small 5 pounder if it failed. But I too am scared. Someone here has to have some advice for that