Wiil it be.....

[Scotto]

.....the perfect prime rib.

Have tried other methods in the past. Trying this today.
How do you do your prime rib?

 

[GSPHUNTER]

Not a big prime rib fan, I'm doing a 12 bone crown coat of pork, after 24 hours in apple juice brine.

 

[Catchfish]

Equal parts Montreal seasoning and coffee, few tablespoons of chile powder. Coat prime rib in Dijon mustard then coat in seasoning. Roast at 450 for 30 minutes then cook at 350 until internal temp is 110-115 pull and let rest.
The other thing is to pull the meat out and let it get to room temp a few hrs before cooking.

 

[2muchhp]

Season with whatever I feel like and about 1/4" layer of butter all around.

Then I usually start off high (500) turn the oven off after an hour or so then just let it cook to 130.

I'll try your way tomorrow!

 

[matthewmt]

If the perfect is the bake for weight at 500 ish and turn off and leave in oven for 2 hours after it works really well.

Sent from my SM-G973U using Tapatalk

 

[CRJR45]

I cut up a few large cloves of garlic , mix it with 3/4 cup of horseradish , add Montreal steak seasoning and butter , then coat the whole thing . Cook at 500 degrees for 30 minutes , then 300 until it reaches 125 degree internally .
Mix horseradish with sour cream as a sauce .

 

[AZ8]

I’ve tried several different cooking options, but can never get it just right. Close, but never like restaurant perfect.

I think living at 7000’ wreaks havoc on cooking recipes! Lol

 

[feanor]

Dang it, I’m at 7600 so I’m screwed!

 

[5MilesBack]

Get a probe thermometer that you leave in the meat. I cook ours to 130 in the middle and then pull it out and slice it up. My wife and daughter want and take the ends, and I take the middle. I cook it up a lot, because along with ribeye steaks.....it's my favorite meat to eat. All the experts say you have to let the meat rest for 20 minutes after you pull it out, but we ALL prefer it right out of the oven........hot and juicy.

 

[Scotto]

Get a probe thermometer that you leave in the meat. I cook ours to 130 in the middle and then pull it out and slice it up. My wife and daughter want and take the ends, and I take the middle. I cook it up a lot, because along with ribeye steaks.....it's my favorite meat to eat. All the experts say you have to let the meat rest for 20 minutes after you pull it out, but we ALL prefer it right out of the oven........hot and juicy.

Local butcher shop will cut the bone away, re-tie and add their seasoning. Usually do as you do for temp and time. Will see soon how the chef's reverse sear method works for me.

 

[5MilesBack]

I always cook bone-in.

 

[BBob]

I always cook bone-in.

That’s the best ever cause you can gnaw on the bones later. Roasted fatty goodness right there

 

[Dos XX]

Post a pic when it is done.

 

[Scotto]

The bones are there, they were sliced away as one sheet and then retied. They will be knawed on, I just don't need to separate the bone later.

 

[Yoder]

I used a recipe by Cowboy Kent Rollins. Fresh Tyme, Rosemary, garlic, ground pepper, coarse salt, smoked paprika mixed with a stick of butter. Coated the entire thing then cooked ribs down at 500 degrees 5 min/lb. Then turned off the oven. I used a blue tooth meat thermometer and left it in the oven until internal temperature was 130. Let it rest 20 min. Came out perfect.

 

[NRA4LIFE]

Seasoned with Johnny's and pepper, Soux Vide for 6-8 hours to about 120 maybe a bit less then charred on the Infra Red.

 

[hunterjmj]

.....the perfect prime rib.

Have tried other methods in the past. Trying this today.
How do you do your prime rib?

I'm going to try this on my next rib roast.

Would like to hear your thoughts after you try it.

 

[butcherboy]

Season with whatever I feel like but usually stick with black pepper and kosher salt. Cook on the pellet grill till it hits 130 then pull it. Pretty simple really. I think sometimes people can get carried away with too much seasoning. I don’t do a lot of reverse sears either. Smoking on the pellet grill already puts a decent crust on the meat and seals everything in quite nicely.

 

[Scotto]

I thought the rib turned out good. I don't think perfect, or perfect method, for sure. I will likely use the process again.

After pulling at 123F internal, using my temp probe. Probably will pull from oven at 120-121F next time.



Sliced open after 500F sear.



I heard no complaints from the group.

 

[hunterjmj]

Looks fantastic.