Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Standing rib roast

I have a 9# bone in standing rib roast ordered for a dinner party. I am torn between cooking it in the oven or in my kamado ceramic grill.

Anyone have experience /preference with cooking either way ?

Boy, I hate to seem boring......but a fine cut of beef such as that should be cooked in the oven.


Little salt and pepper and a good sear followed by lower heat should do fine.

I have read where you cook it at 500* for 30 min then drop the temp down to 300-325 and go from there. Our group will have done was requests from med rate to well done. Do I pull off a piece and stick it back in the oven to the required temp? I had thought about finishing off on the grill to for the well done piece.

I'd do it in the ceramic grill with heat deflectors low & slow until it's about 20-30 degrees below what you want it to finish at, then open the vents up all the way, and cook super hot until you hit the target temp. Let it rest a good half hour before you carve it. Lots a ways to do it, but that's how I'd do it.

Jeff

The oven method I use is 500 degrees for 5 minutes per pound, then shut the oven off and do not open for 2 1/2 hours.

The best prime ribs I’ve had were those cooked low and slow In an Alto Sham oven. Rub them down with kosher salt, coarse cracked pepper, and garlic. We’d cook them at 250 ish I believe, fat cap up, until they hit rare / medrare in the center.

They always turned out great. Haven’t been able to better it, but then I don’t have an Alto Sham at home.

The latest is to cook it long & slow @ 250 degrees until pre-rare ( about 120 degrees) then crank it up and sear it for a crust. 20% less shrinkage this way. I've tried it and it works.

^^^^THIS^^^^^

Had one, done like this, at my brother's on Saturday night !

Beautiful.

I'd lean this way too, but one of the finest meals I've ever had centered around a salt crusted, smoked prime rib. I don't know how long it was smoked, or if it was oven finished, but man it was good.

I have decided to do the reverse wear method on the grill. Low and slow to med rare the let it rest while I get the grill back up to 500* for the sear. I think this method allows the whole rib to be cooked the same doneness from out to in instead of it being more done at the outer portion and less done on the inside

Kosher salt and cracker black pepper is all I am going to do.

I hate it when I go to a restaurant and they try to make a great piece of meat better by adding crap to it. I want to taste the meat personally.

It is impossible to cook beef to everyone's satisfaction as far as doneness is concerned. I no longer even try; here it is, enjoy.

If you are doing just one roast, I like the reverse sear.

Someday I want to try it like a steakhouse in FL does it. They put their prime ribs in overnight in a 130 degree oven, cook them rare and make them to order by submerging individual cuts in a boiling pot of au jus. Want medium, 30 seconds, want we'll done, two minutes. ( just an example, don't know what actual times are ) Since they are served with au jus laddled on top from the kitchen, apparently people don't know they are boiled to order! Most home equipment won't go this low. Even on warm my oven only goes down to 170. But I have done rib steaks that low till 115-120 internal and then sear in a screaming hot cast iron pan. Perfect rose/pink edge to edge with a 1/16" crust.

We are going to sous vide one on Christmas. First time doing so.

The cut of beef is the best of the best. Cook it as well as you can, and enjoy it.

What about trimmin's?

Sean - I like that Fl. idea. May try it for Christmas. Years ago,(70's) the local Hotel had Sat. night prime rib for $7 or so. On Sunday, @ the bar, you could get a Hot Beef sandwich for $1.75. A slice of prime rib with au jus on toast with fries. Couldn't beat it!

I did beef barley stew once with the rib bones. Fire roasted pasilla chiles and mushrooms added.


Taconic, I still think my 170 oven would do a hell of a job with that method. But I'd have no need for the boiling au jus! Serve it rosey red with some smashed red potatoes and Yorkshire pudding.

Well dinner was last night and the meat was absolutely perfect. Took the roast out of the fridge at noon, did a corse salt, cracked pepper and garlic salt rub.
I got the charcoal lit at 1:15, let the temp rise to 250* then put the heat deflector in for indirect cooking. Put the meat on at 2pm let it cook for 3hrs. Took it off at about 5:00 when it was 118*. Wrapper it in foil for 20-30 min while I crank the temp up to about 600*, took the deflector out so the full heat would hit the roast. Let it go for about 20-30 min. Temp was 135* when I pulled it off. The ends were almost the same as the middle in regards to doneness. I had to put two pieces back on the grill for those who wanted it bloodless.

I had never cooked a $100 piece of meat. I was nervous as all get out but all turned out well.

The good thing was I had a nice slice left over for a breakfast sandwich this morning. You can’t beat that with a stick.

Nice job!

Well done on the roast, pardon the pun. I have done these several ways over the years and I will say if doing the oven method, the fully encrusted rock salt approach is great. Thing is for me, I like several of the methods available both on the grill and in the oven. I pick which one talks to me that particular night.

Looks like I'm coming to this conversation a good bit late, but I'll add a two cents away. I've done ribs roast several ways and I'm always a little anxious about getting it to medium rare or even worse over cooking it. My solution is to sous vide it. It's almost fool proof. It's also not important how long it's left in the sous vide bath, an hour + or - is no problem. I finish it on smoking ( a minute per side)hot oak wood coals. What you'll end up with is a gorgeous piece of meat cooked to the same color all the way through with a nice crusty/browned exterior.

That sounds Super, T !

Pulling at 135 degrees = over cooked in my house

According to what I read- 135 is rare. How can that possibly be over cooked anywhere.

You're wrong. I'm not saying it wasn't good but 135 isn't rare.

You are correct. After more google fu, I see different temps called out for how done the meat is.The chart I saw had 135 as rare after resting. There must not be a standard ?

The other thing to remember about large cuts of meat is the carry-over cooking you will get. On a standing rib roast that I want to serve between 125-130 I pull it at 115 and it will be right in my preferred range after a 30-40 minute rest. Same hold true for all meat, it's just more dramatic on the larger cuts.

Mike

One of the interesting factors of sous vide cooking is that the meat does not continue to cook after it's removed from the water bath and it does not need to rest after searing. What this means is that it's much easier to hit your desired final temperature.

I agree. I like my Anova sous vide unit, but with beef especially, you have to sear the meat off after the bath or it will look like a slimy battleship gray blob. On a whole rib roast I'm thinking you would get some carry over from searing such a large piece. YMMV. Maybe seared super hot on a drum or Kamado it wouldn't affect it. Don't know, I've never tried it.

Mike

Yum.

Christmas dinner at our place has always been a standing rib roast. You're making my mouth water.

Some ideas:

1) After having a barbequed rib roast at Coopers in Llano, I started working out how to do a texas-style job on a rib roast. They respond very well to 4 hours of fairly warm smoking using red oak in place of mequite, and then cooking to taste in a low oven. Coopers serves it by whacking off a hunk and dunking it in a bucket of au-jus and serving it on butcher paper.

2) I discovered a sauce that goes well with leftover beef roasts: Zip Sauce.
http://allrecipes.com/recipe/48919/kims-zippy-sauce/
Read my review.

BOWHUNR, I have a BGE and it'll put a beautiful sear on a sous vide roast but you must not put the lid down or it'll begin to cook it. I have found the best method for searing after sous vide is an open grill that has a grate that can be lowered or raised as needed. And the hotter the better.

For pieces that'll fit, a charcoal chimney starter is an uber way to put a sear/char on a piece of meat. Just don't turn your back. Lol.

Pulling at 135 is a bit on the warm side for me, but I honestly don't get worked up over temp as long as its somewhere around med rare/med. Rare can be good, but I'd rather eat med well than under cooked beef.

Always cracks me up when somebody is trying to be all hipster cave man eating a really rare steak and chewing the same bite for 5 minutes. Most every steak needs to be cooked somewhat.

I did this last year.....it was just perfect....rave reviews from the family....

Thanks super T. I have four Green Egg's, two larges a small and a mini, but have never tried it with a large piece after a sous vide bath. I might just have to send one for a swim for Christmas this year! Just curious, but unless you have learned something I haven't in the last eight years of cooking on an egg, how do you easily raise and lower the grate with a full rib roast on it? I have a woo ring and and an adjustable rig, but raising and lowering a full roast, especially one over ten pounds is a bitch at high temps.

Mike

Bingo!

Great meat discussion just in time for the Holidays! Christmas Eve I have a Prime Rib to cook, and this has given me some ideas. My BGE will be my tool, and I will go Low and Slow to 110/115 and then rest, The, if necessary, I'll fire up the leaf blower to get things HOT in the BGE and sear as needed. Good eats!!!

BOWHUNR, one of my grills is a so called Santa Maria style it has crank arrangement that allows the grate to be easily raised or lowered even when loaded with meat. Too bad I can't post a photo. You know, one good picture is worth a thousand words.

I'm thinking of doing a sous vide rib as well.

Maybe get a whole one and split it. Half sous vide and half roasted in the oven. Try them side by side. Hmmmm....

That's a lot of beef though! Lol.

I can't take it any more...........Going all in.