I know there have been a few discussions about this recently, but I have a couple of different questions.

I volunteered to cook Prime Rib for a New Years Eve get together. It was going to be 5 or 6 people at a neighbors house. Now it is up to 13 !!

So my questions:

1. Prep Suggestions.

2. Cooking Time. I have 2 prime ribs, one about 5 1/2 lbs. and one about 4 1/2 pounds. How do I guess as to cooking time. I know to use a thermometer but I need an idea to time it right. I thought I was going to go early and cook it there, but that doesn't seem to be happening. So I'm cooking it at home and taking it (only about 6 houses away).

I'm really thinking this is not going to end good, they want people to arrive at 6 and eat at 615. I just don't see this working out.

I appreciate all suggestions and advise.

Happy New Years.

This message has been edited. Last edited by: TomV,

Cook it to the temperature you want, not by time. (Actually, take it out a little early, because it will come up in center temp a little after it comes out.) There will be charts that let you estimate how long that will take. Google for cooking times for prime rib, and you'll get dozens of charts. But use your thermometer.

When it is done, cover it loosely and carry it to the party. A roast needs to rest for 20 minutes after coming out of the oven anyway, so that is no problem. If it sits a little longer, it won't be hurt. The center will come up five or ten more degrees, and the juices will reabsorb into the meat in that 20 minutes.

For good meat, like a quality prime rib, less is more. Just salt and pepper will be fine, but if you want to rub it with a rub with some salt, pepper, garlic, and a few dried herbs of your choosing, it will be good. Don't overpower a good roast.

I have two methods, one is to sear it for 15 minutes at 500 degrees, then lower temp to 325 and cook 15 minutes per lb. And don’t open the oven at all, ours usually is pre seasoned too. We don’t cover it either. Should come out med rare.
I have just done it that way the last two times, but I noticed that it comes out a bit more rare than we like. So I had to put it back in for a a tad more time.
The next time, as I remember doing this before, will try again, as I just preheated the oven to 350, and cooked it uncovered without opening the oven until done, for 20 minutes per lb.
I think supposed to let it sit a bit to get the juices back into the meat before serving, but we never could wait, lol. I do recall it always came out perfect when I did it that way. Was just trying it with the sear method first time this year as hubby bought 2 for the holidays.

Here ya go: https://www.allrecipes.com/rec...s-perfect-prime-rib/

It will work out. No worries.

In the recent thread, I changed my previous method to the one linked from Alton Brown (Reverse Sear).
It turned out great and mine was just a "choice" rib roast (Alton mentions his is also "choice".

Mine was a 7.8 lb. roast w/ the ribs strung back on so my data point will be for a 7.8 lb roast.
-Day before, oil lightly and give it a good salt and peppering. Place in fridge uncovered.
-10:15 a.m. removed from fridge.
-11:35 placed in cold oven and set to 200* (internal 35*)
-12:30 internal 44*
-1:30 internal 72* and adjusted temp. down a bit to 190*ish
2:30 internal 99*
3:30 internal 122*
3:54 p.m. 129 and I wrapped in foil and placed in a preheated cooler. until 5pm.
5:10-heated oven to 500* and put roast back in for 10 min. brown/crisp the bark.

All of this assumes you have a probe to monitor the center of your smaller roast as it cooks. Then also an instant read to double check it when you pull it out.

https://youtu.be/_G2Ifc8SAbU?t=1

I trust Alton Brown. I did for Christmas dinner and it was perfect.

https://altonbrown.com/recipes...-standing-rib-roast/

For something like this I would sous vide it, transfer it to a cooler with hot water (130-135) or just wrap them in foil and put in the cooler. Then put on a grill on high or oven on broil to sear for 10-15 minutes once on-site.

Last time I did this I brought my Smokey Joe and seared it in the parking lot with that plus a torch to paint the nooks and crannies. Everyone in the condo association got a letter the next day reminding them they are not allow to grill on property. OOPS.

quote:

Originally posted by Skins2881:
For something like this I would sous vide it, transfer it to a cooler with hot water (130-135) or just wrap them in foil and put in the cooler. Then put on a grill on high or oven on broil to sear for 10-15 minutes once on-site.

Last time I did this I brought my Smokey Joe and seared it in the parking lot with that plus a torch to paint the nooks and crannies. Everyone in the condo association got a letter the next day reminding them they are not allow to grill on property. OOPS.

The thing I hate about Sue Veed is that the fat cap and internal fat doesn't get rendered in the least. It ends up as a super beef fat jelly that is repulsive.
My opinion only.

Lots of good suggestions in the forum. Cooking, Smoking, and Grilling are all an art, not an exact science. I smoked this colossal 16 pound USDA Choice Prime Rib on Christmas Eve. On an old fashioned smoker, not one of the new fangled pellet things. Wood used was Live Oak and Pecan. Throw on your favorite seasonings beforehand. I had a spray bottle containing a mixture of Worcestershire, Apple Vinegar and Olive Oil.

I used the 30 minutes per pound general recipe, with the smoker temperature kept between 200-225 the whole time. I feel that Prime Rib is forgiving - there's plenty of fat in the meat so it's practically impossible to dry it out. I pulled mine around 7 1/2 hours, and then let is sit for 40 minutes afterwards before cutting.

To say it was a wonderful way to spend a beautiful afternoon in the backyard is an understatement!

quote:

Originally posted by Chris17404:
I trust Alton Brown. I did for Christmas dinner and it was perfect.

https://altonbrown.com/recipes...-standing-rib-roast/

I’ve used the Alton Brown method, too. Highly recommended!

A guy cooked his first Prime Rib quite successfully in a smoker in this thread...

https://sigforum.com/eve/forum...0601935/m/6240037784

I did this one a few days ago. 500* for 39 minutes (5 minutes per pound/7.75lbs) then kill the heat and leave in oven for 2 hours. Do NOT open the door. It's pretty much ready to slice once it comes out.

After 22 years of cooking prime rib for Christmas dinner, I let my younger B-I-L take over the reins. What a weight off my shoulders!! He did 2 for the 22 of us, one was souse-vedi (water bath) and one oven cooked. He did done good!!

This has worked for us for years. Love the seasoned bark.
https://www.thepioneerwoman.co...es/a10448/prime-rib/

I’ll never do another other than Sous Vide. 8 hours in the bath at 134, 15 min in the oven to sear with a herb/butter paste.

Absolute perfection.

For the big ones, I got a cheap igloo cooler and cut a hole in the lid for the Sous Vide heater/circulator

I did a small one last week for just the wife and me (and leftovers).

I don't need to post the method, because Sig Marine and Mike GLI both beat me to it. I followed that recipe exactly, and it was stupidly simple to do, and really good!

The reverse sear method is a proven method that many here have embraced, and seen satisfying results. If you're the type that wants the details and methodology, Kenji Lopez-Alt has the best explaination. There's very little deviation from his and Alton Brown's method, one is more direct, the other is more detailed in explanation.

Here's the video if too much reading


Most important tools:

- Quality thermometer (check Thermoworks)
- Good carving knife
- Large enough cutting board.

quote:

Originally posted by 911Boss:
I’ll never do another other than Sous Vide. 8 hours in the bath at 134, 15 min in the oven to sear with a herb/butter paste.

Absolute perfection.

I did this over Christmas, nailed it. Spot-on temp control, lots of juice in every slice, everyone was happy.

quote:

The reverse sear method is a proven method that many here have embraced

Also a good method for transport. I mentioned sous vide earlier. It can be smoked/reverse seared to 120ish° then packed in cooler and transported and seared at party.

Either way a sear last approach will allow most flexibility for meeting serving time. Sous vide or reverse seared will get it 95% of the way to temp and as long as in an insulated cooler it will hold temp for up to an hour, maybe more, then grill/broil time will be 15 min and no rest needed as it will be pre rested. At the same time while rest is not needed, it will hold heat if other timing dictates.

quote:

Originally posted by MikeGLI:
I did this one a few days ago. 500* for 39 minutes (5 minutes per pound/7.75lbs) then kill the heat and leave in oven for 2 hours. Do NOT open the door. It's pretty much ready to slice once it comes out.

^^^^^ THIS. Works every time. Size of the roast is only relevant to the time cooked at 500. And it's predictable as to what time it will be done.

I agree 100%. 5 minutes per pound at 500 degrees, then ~2 hours With the oven off, no peeking whatsoever.
Ours was 10.5 lbs so cooked 55 minutes, oven off then checked temp 1:45 later. Temp was 121, rose to 125.
Perfect medium rare.
I am not a cook or chef but I can follow directions.
Billy