Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Prime rib chefs

So not the normal question I think.

I have always done the 500 degree short cook and dwell on 2-3 bone roasts. Works like a champ.

So I have to feed a bunch this year and have a 6 bone 19.22lb roast. Its a monster. i am wondering if I should cut it in half to balance the cook or cook it whole.

500 degrees at 5 mins per pound then shut the oven off and let it dwell for 2 hrs is my usual method. I will let it dwell while we are at church.

What say you?

Cook the entire roast as one unit.

Get more of that medium-rare center cuts that way. Less over cooked ends to get to the good stuff.

Do it whole.


Low and slow.

…at 250° to an internal temperature of 115°

Let rest for a few then brown all over in an iron skillet in hot oil

Cut perfect steaks

I do 250 and pull about 120.

Leave rest for a while. Before service, crank oven to 550 and put the semi cooled roast back in until nicely browned. Immediately slice and serve.

Basically low and slow with a reverse sear.

I think I will go back to the 250 route and reverse sear on this one. How long on a 19.22lb bone in roast?

Being 19lbs, the 500/5 and dwell method would have it at 500 for 1hr and 40 minutes before dwelling and I am afraid it would get too done for a couple inches in.

Smoke at 225-250, pull at 125-ish, rest for 30+ min

I did a 11.6 lber in the oven at 500 deg for 60min and left for 2 hrs to finish. Cooked great to 135 internal

I put one in the oven at 1:15 PM at 250°. I'm doing a reverse sear, which means you do it low and slow till an internal temp is reached of 120°, then you take it out to rest tented for 45 minutes, then you spread some soft butter over the top and put it back in for the final sear at 500° for 10 to 15 minutes.

I rubbed the exterior with salt in advance and let it sit in the fridge to absorb it for 24 hours before initially putting it in the oven. Then, before putting it in, I covered it with olive oil, pepper, garlic powder, rosemary, sage, and thyme.

On the bottom of the pan, for flavoring the au jus, I put a chopped up carrot, some celery with the leaves, some garlic, and some fresh rosemary sprigs. I'll make the au jus from the drippings that accumulate there.

Two russet potatoes are in there with it, covered with olive oil and Kosher salt, and wrapped in aluminum foil.

Smells great in the kitchen at 3:15 PM.

That's what we do too,usually have alot of family over so i do the same size as yours,the same way,comes out perfect.Ends are more well done for those that like their meat less rare,middle for the rest of us.I did two small ones this year,500' for an hour then 2 hrs off,let sit,came out perfect.

I just did it with a 9lber





I seared it after resting for 30 minutes at 400 in the Traeger. I kept the Traeger rolling after I sliced it for people that wanted their steaks cooked a bit more. Worked nice.

Came out great. Not technically a prime rib, since it was choice rather than prime, but I guess I'll call it a standing rib roast. Tender as heck, though, so not sure how prime would have been much better.

Love the taste of the outer crust.

This slice was right next to the end piece. The next cuts over were more rare, and will be great heated up tomorrow and the next day.

I ended up going the traditional 450 for 30 and then 320 to finish since it was so large and I had church. I also let it go a little longer than I normally would. I actually pulled it at 130 to rest and rise to about 140-145 after 1hr rest.

I personally like to pull them at 115 but I have to say turned out just about perfect for the wide spread of people and tastes. Still nice color and very moist. It was a hit. I made a wine based pan sauce and a traditional au jus. Pan sauce was awesome.

Smoked and reversed sear with Hasselbeck potatoes and roasted romas and green beans.

Strip loin roast....

I did a 9 pounder today. Costco had it graded Choice but, as has happened before, it looked close to prime. Anyway, I wrapped it in cheesecloth and dry aged for a week , rubbed it and wrapped it last night and put it on my Webber kettle grill with a charcoal snake and mesquite chunks at noon. Two remote reading thermometer probes, one from each end about 1/3 of the way in from the side. Got my temperature stabilized at 225 -250 . Pulled it to rest when probes showed 120 at about 3:30. Carved it about 4:30. Perfect, rare at the larger end, medium rare at the smaller end, right out to the edge, no overcooked grey zone.

I never trust a weight/time/temperature formula with a good piece of meat. Too many variables. What was the internal temperature to start? Is your oven thermostat accurate? What’s the fat/ moisture content of the specific piece you’ve cooking? I always use a couple of wireless probes in a nice sized roast and double check with my instant read.

My roast carried over 15 degrees after pulling at 120.

I have not had a decent Yorkshire Pudding for years, so I decided to make it this year. Came out Perfectly.

Like many here, I cooked the Prime Rib at 250 until the internal temp read 120, took it out rested it for 45 minutes, and cooked it for 5 additional minutes at 500.

Excuse my ignorance but aren't yorkshire pudding cooked individually, much like a pop over?

Interesting, maybe there is more to the dish.

Thanks

Seasons Greetings Jcubed,

They can be, and most people make them that way these days.

I do believe the traditional way to do it is the way I did it. They have been made for hundreds of years. Back in those days, they cooked it over the open fire in a pan.

I followed the recipe demonstrated on America's Test Kitchen, which was delicious.

Here is an example of a traditional one made by someone else.