Prime rib?

[iowavf]

Couple questions to anyone who has done prime rib? Tell me the method you liked to use? The other question is we need to cook it at our house, then take it to my daughter's house for Christmas dinner this weekend which is about 1.5 hours away, is the best way just to wrap in foil then put back in over for a little while when we get there. or is there a better way? It's something I've never cooked or worried about traveling with.

 

[mike243]

Cook it till almost the temperature you want pull it and wrap good with foil and then saran wrap,take 2-3 towels and wrap it up and put in the smallest cooler you have that will hold it, more than likely you wont have to reheat it,im a smoke fan and like med rare wife wants no red so her slice gets grilled to death lol

 

[Mud Creek]

We do 1 cup of softened butter, 5-6 garlic cloves minced, 2 tablespoons rosemary, 2 tablespoons thyme, Salt and Pepper to taste. Combine all those ingrediants and rub it onto the prime rib then cook until 125-130(or whatever temp you want). Like Mike243 said wrap it in a towel and throw it in a good cooler it should be fine.

 

[iowavf]

Thanks guys we'll give that a try.

 

[jb3]

Smoked mine on the weber. You pull it off a little early, it will have no problem keeping warm and will continue to cook. A three bone rib will have 4 steaks. That is a lot of meat. I suggest getting it one bone larger and then slice what's remaining really thin for some great sandwiches.

 

[Chaneylake]

It will take at least 1 hour of resting before ready to slice. Just lightly wrap in aluminum foil and drive

I slow cook mine at 200 degrees

 

[Bucket]

If you're doing it on a smoker, I like this recipe. Regardless, his horseradish sauce toward the end of the video is fantastic!
https://youtu.be/N6lYRWYsmQc

 

[TraumaSlave]

I smoke mine to about 122 and then wrap in double layer of foil, put in cooler and cover with beach towel and lid. I have let them cool completely that way, slice and out in grill for sear and reheat.

 

[GMB54]

If you like it rare pull it before you hit 120F. At 120F you will be into medium rare with a 3 rib 8-10lb standing rib. Last year i pulled it at 120F and let it rest under foil and a towel. Temps rose to around 135F+
Center cut last year

End cut last year

This year i pulled it at 117F and it turned out better. Same resting time but temps didnt quite hit 135F. This was at 325F so the outside gets more done. Cooler oven temps will be more even.
End cuts this year

 

[BamaProud]

Anyone ever deep fried a Prime Rib? I've been wanting to try it for a year or so now.

 

[waynesworld]

Like stated above cook it rarer than wrap it and when you serve it you dip in hot au jus if people want cooked more leave in au jus longer.

Never tried to deep fried would be nervous but may try. I have played around injecting them like I do turkey and roast.


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[Snowwolfe]

Tried a new way this Xmas

Season meat to your choice. Preheat oven to 500. Multiply the weight of the prime rib by 5. If the meat weighs 5 pounds then put in preheated oven for 25 minutes. 6 pounder 30 minutes, etc.
Once the cooking time is up turn off oven. DO NOT open the door. Allow to sit in the oven for 2 more hours.
At end of 2 hours serve. No resting required.
Fabulous eating. Juicy and tender as can be.

 

[Chaneylake]

Tried a new way this Xmas

Season meat to your choice. Preheat oven to 500. Multiply the weight of the prime rib by 5. If the meat weighs 5 pounds then put in preheated oven for 25 minutes. 6 pounder 30 minutes, etc.
Once the cooking time is up turn off oven. DO NOT open the door. Allow to sit in the oven for 2 more hours.
At end of 2 hours serve. No resting required.
Fabulous eating. Juicy and tender as can be.

What % of the center was "medium rare", I have been wanting to try one this method

 

[Snowwolfe]

I would estimate about 30-35%. Most of the medium rare meat was in the center area closest to the bones. The interesting thing was once I sliced it hardly any juice came out. It was like the entire procedure involved the cooking and resting.

 

[Pilchard]

Sous Vide. My entire 10lb roast looked like this from edge to edge:

 

[shelbydeer]

I have cooked several, I will typically smoke it for about 2 hrs at low temp then crank oven up to 450 to complete cooking process.

 

[Chaneylake]

Sous Vide. My entire 10lb roast looked like this from edge to edge:

Did you sear or use a propane torch for outside crust.

Weight, time and temperature sous vide if you still have info

 

[Pilchard]

Sous Vide. My entire 10lb roast looked like this from edge to edge:

Did you sear or use a propane torch for outside crust.

Weight, time and temperature sous vide if you still have info

I finished it in the oven at 500 degrees for about 15 minutes. The crust was awesome and as you can see from my picture, it did not cook the roast any further. I did take it out of the water and pat it dry and then let it air dry for about 15 minutes before putting it in the oven which is the key to having it seat properly.

It was just above 10lbs and I had the temp set at 131 degrees for just over 11 hours.

Out of the 14 people we had all but one of them said it was the best prime rib they had ever had. The only one that didn't like it prefers their beef well done.... but I was not going to ruin a 160$ roast to try to please them.

 

[Grandslam11]

Sous Vide. My entire 10lb roast looked like this from edge to edge:

I bought a sous vide this year and have yet to use it. Man that look GREAT.

 

[Chaneylake]

Sous Vide. My entire 10lb roast looked like this from edge to edge:

I bought a sous vide this year and have yet to use it. Man that look GREAT.

Start with sous vide chicken breast, it will be the most "moist 165 degree" chicken that you probably have ever eaten