Prime rib roast
- Thread starter mtmuley
- Start date
Nick87
Well-known member
I have to agree. But if your dead set you can't go wrong with anything this guy does.Rib roast is overrated. Turn it into ribeyes
You can cook it the same way as in oven. I cooked my last one at 275 until 110 and then turned up to 375 to take it to 120 on my pellet grill to finish medium rare. There will be some carryover. If you want it more done, bring it higher than 110 before turning the temp up or finish at a higher temperature.
Note: I just use Kosher Salt and Coarse Pepper and cook it over a pan with grate to capture some liquid for au jois. That's only going to be somewhat successful because the liquid will cook off.
Note: I just use Kosher Salt and Coarse Pepper and cook it over a pan with grate to capture some liquid for au jois. That's only going to be somewhat successful because the liquid will cook off.
npaden
Well-known member
I like Alton Browns method. Easy and delicious.
altonbrown.com
Holiday Standing Rib Roast and Yorkshire Pudding Recipe | Simple Recipe | Alton Brown
Impress your holiday guests with Alton Brown's simple but best Standing Rib Roast recipe. Tender, juicy, and best served with Yorkshire pudding.
altonbrown.com
Plenty of tips on the web on how and what temp to run. I have a stick burner so I have to work to keep a steady temperature. I shoot for 225-250 until it hits 125-130 depending on how the rest of the eaters like their meat. Let it rest and slice.
Last edited:
shb
Well-known member
- Joined
- Jul 24, 2018
- Messages
- 686
Rub liberally with cavenders Greek seasoning.
Put on a cookie sheet, or in a big flat cake pan.
Roast at 350° till about 120° in the middle.
With practice you'll be able to recognize the proper doneness by sight.
Big chunks of taters, and carrots, and onions surrounding it on the baking pan end up being delicious, and add to the au jus drippings.
Put on a cookie sheet, or in a big flat cake pan.
Roast at 350° till about 120° in the middle.
With practice you'll be able to recognize the proper doneness by sight.
Big chunks of taters, and carrots, and onions surrounding it on the baking pan end up being delicious, and add to the au jus drippings.
24 hour dry rub with salt and black pepper. Very liberal amounts.
An herb and garlic infused mustard rub prior to smoking.
Smoke at 200-225 till internal hits 110-115. Pull, let rest for 10 minutes. Crank up your cast iron or stainless steel with a stick of butter, at least.
Sear it on all sides for a minute or two. Bring inside and let rest for 15-20 minutes. Slice and serve.
This was a rare moment where I wasnt extremely critical of what I had just produced. I little over seared, and a tad overcooked IMO. But the taste was off the charts. It was a huge hit with everyone.
An herb and garlic infused mustard rub prior to smoking.
Smoke at 200-225 till internal hits 110-115. Pull, let rest for 10 minutes. Crank up your cast iron or stainless steel with a stick of butter, at least.
Sear it on all sides for a minute or two. Bring inside and let rest for 15-20 minutes. Slice and serve.
This was a rare moment where I wasnt extremely critical of what I had just produced. I little over seared, and a tad overcooked IMO. But the taste was off the charts. It was a huge hit with everyone.
cgasner1
Well-known member
- Joined
- Apr 24, 2016
- Messages
- 4,991
Put whatever season you want on it and put it on the grill don’t over cook it or overthink it they are easy
I like this. mtmuley
