Comments on: Christmas Prime Rib

by: Lynne

Mon, 08 Dec 2008 01:22:43 +0000

Tried your method of slow cooking prime rib on our gas grill and it was absolutely perfect - Thank you!

by: Curt

Wed, 19 Dec 2007 02:10:58 +0000

PJay,

Yes, it’s off the cookie sheet on the smoker; the bones are on the bottom, so it protects the meat from the heat a bit.

My recommendation for people that like meat well done is to fix them a different cut of meat. Not because they don’t have the right to good beef, but prime rib actually gets tougher once it’s past medium well, so the more you cook it, the tougher it will become. If you still want to serve them prime rib, though, you might either cut the roast in two and cook one half more done, or do what you said and grill the slices before serving. Just don’t expect the well done slices to be very tender.

by: PJay

Tue, 18 Dec 2007 18:43:51 +0000

I then carefully take the roast out to the smoker, which I run at 225 degrees F, and place it on the smoker with a temperature probe in the meat.

I assume it’s off the cookie sheet once on the smoker, correct?
If so, do you make an effort to coat the bottom with the salt, or is it pointless?

Have any tips for those who foolishly like their prime rib on the well done *ackcoughcough* side? I’d hate to cut one up into two and start mine later than the others. I was thinking of just throwing theirs onto the grill just before dinner time. Surely there’s a better if not easier way.

Thanks.

by: Curt McAdams

Mon, 17 Dec 2007 18:55:43 +0000

Marty, I actually emailed you, but I thought I should add my answers here, too.

1. You don’t need to sear prime rib, though some prefer to do so. With a steak, searing is important as the whole exterior area is seared for flavor. With a prime rib, you don’t sear anything but a very small part of the exterior (per slice). I actually prefer the salty crust from this method.

2. I use 225-250 for cooking prime rib. This helps ensure that the doneness of each slice is even.

3. I pull at 118-120, put the whole thing in foil, then place in a warmed cooler. I fill up all the extra space with towels to help keep the temp up.

4. I prefer not cutting in half, as the interior slices are my favorite. I think there’s a point where it doesn’t cook fast by being smaller, anyway.

5. I never cover it with foil while cooking. If it’s got a salt crust, it wouldn’t help anyway, and there’s not as much smoke that gets to the roast when the salt crust is used (though there’s a nice amount that does).

by: Marty

Sun, 09 Dec 2007 20:16:51 +0000

I have a couple of questions and cannot find anyone to answer them.
Hi Gang,
I am going to cook a prime rib on a gas grill. It will be for about 20 people. I have ordered a bone in, it will be about 16 or 17 pounds. I have a couple of questions.
1. Do I really need to sear it? And can I do that on the BBQ and for how long?
2. The cooking Temp should be around 250 right?
3. I have a remote thermometer and we like it rare, so is 125 degrees my target temp?
4. I am going to cut it in half so it cooks faster, but do I have to use a deep pan or just a baking pan?
5. Do I need to cover it with foil while it is cooking?

Any other tips would be greatly appreciated. Last year someone else in the family cooked one for Christmas dinner and it was over done and was not that good.

Please advise.
Thank you very, very much
Marty
msampson2@aol.com

by: Curt McAdams

Wed, 13 Dec 2006 21:13:03 +0000

Grant, at 225, I leave about 30 or mimutes per pound. Higher temps will get it done a bit faster, but you can foil and put it in a cooler filled with towels to keep it warm. I will keep a few hours that way.

I like mine to rest a half hour or so. The one above was pulled at about 120; much higher gets too done for my taste.

by: Grant

Tue, 12 Dec 2006 23:40:07 +0000

I agree with doing this on low heat (225 to 250). I am planning to do about 14 pound prime rib at this temp. for a party. At 250 degrees, does anyone know how much time would be necessary for the meat to hit about 130 internal temperature ? (I need to estimate my start time…how much time per pound, or does the time vary by the total size of the roast ? Grant

by: Curt McAdams

Fri, 08 Dec 2006 16:57:30 +0000

I don’t think the crust does much to change the cooking time, really. It’s more a buffer for the outside of the roast than anything, I think.

by: Andy Groneman

Fri, 08 Dec 2006 13:56:08 +0000

Ok, I’m going to have to try a salt crust too….

Good Eats Curt!!

Wonder how that would be if you smoked your salt prior to cooking…

by: thirdeye

Thu, 07 Dec 2006 19:10:32 +0000

Curt,

I’m going to have to give the salt crust a try, it’s years since I’ve had one. BTW, 250° is my favorite cooking temperature for a prime rib too, not only for the even doneness, but I really think they remain jucier.

Does the crust increase, decrease or have no change on the cooking time?