Rib roast

Yes, you're talking about beef rib roast aka prime rib? I have a nice one I'm going to be making for Christmas, do it every year. I add slivers of garlic into mine, along with fresh rosemary and kosher salt.

Oh...biggest tip, don't overcook it. It is too nice a cut of meat to have that happen!! If you don't have a meat thermometer, get one. I use mine all the time when making roasts.

Last Edited by Laura Bow on 12/19/2015 01:12 PM

Thanks

What temp and time per pound has worked well?

This is very similar to how I make mine and it turns out perfect every time.


Enjoy!


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Here is another helpful recipe.

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I own a catering company in the Raleigh area and we smoke prime rib all the time.

What questions do you have?

Because I use a meat thermometer, I sort of play it by ear...that's how I do a lot of my cooking honestly. However, the best method is to originally put it in a 500 degree oven after letting it sit out at room temperature for at least an hour if not longer. I pat it dry with paper towels, rub mine down with oil, then salt/pepper/season it, add the rosemary and garlic. You let it sear on the outside in that piping hot oven at 500 degrees for anywhere from 20-30 minutes. Then you can either TURN OFF the oven or, what I do, is drop it down to 275 and keep an eye on the meat thermometer but depending on the . It depends on how rare you or your guests like it, my daughter and husband likes it rare, I'm more of a medium to medium well and the other kids like it around that too. The outer portions will be slightly more cooked than those at the center.

Here's a sort of similar method but has a different cooking temp of 325 - [link to www.simplyrecipes.com]

You can use the drippings to make au jus after.

Have never had smoked prime rib before, it sounds delicious!

Unfortunately I do not have a smoker oven only

I do have a nice roasting pan with a rack

Just wondering about the best time and temp per pound

First you need to prep the roast. Trim away some of the fat if you like...but be certain to remove any membrane that be visible.

Liberally soak the roast with Worcestershire then cover with Montreal Steak seasoning. (We make our own rub but this will work well for you)

If the roast is a bone in trim the roast down the bone before seasoning so as to allow the rub to penetrate between the roast and bone. Tie the roast back tightly together with butchers twine, tie approximately every inch or so.

We begin our roasts at a higher temp to allow for that nice crust...then back down to 224 degrees to finish off he smoke. We remove the roast when it reaches an internal temp of 128. Wrap the roast in foil and allow to rest, the internal temp will continue to rise about ten degrees or so.

(Use a good quality digital thermometer....the cheaper ones often give poor readings)

Unwrap the roast about ten minutes prior to carving.

As another poster stated...do not allow the roast to over cook. Very pricey cut to ruin by over cooking.

If you like mix a little horseradish and mayo, a bit of lemon juice, together for a nice horseradish sauce.

Place a pan under your raise while cooking if you want the makings for a fine sauce there as well.

you mean ass people are making me hungry.

You can cook the roast in the oven also. We just enjoy that little something extra that comes from a nice fruitwood smoke.

The most important thing is not to allow the internal temp to reach above 128-130 at best before taking it out of the oven. Don't forget to foil at this point so the roast can finish cooking on its own.

I have seen roasts started as high as 425 degrees for about 20 minutes...I wouldn't do this if this is your first attempt.

Don't be overly concerned about a crust on your first attempt...try cooking your roast at around 275-300. It will be wonderful and moist.

After the roast has rested it should have reached an internal temp of around 135 or so...your cuts will be rare to med rare in the center and slightly more towards med on the ends.

Good luck...and enjoy!

I've had prime rib done this way (granted from a restaurant), and honestly I don't like it with the Worchestershire/Montreal. It overpowers the flavor of roasted meat. While it's excellent to have it done that way for delmonico steak thrown on the grill, I'm partial to having a rib roast with spices and garlic. But everyone has their own tastes so it's definitely an option for those that like the deeper flavor!

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I also make the most amazing horseradish sauce. You need to make it a day before to it give it time to develop flavor. It's divine.


3 Tablespoons Mayo
2 tablespoons Sour Cream
1 teaspoon dry mustard powder
1-2 tablespoons of fresh finely grated horseradish
3 chopped green onions

Mix together a let sit overnight. It's sooooo good. You can also use it as a sandwich spread or for other meats. It goes great with pork too.

Human or Steer?

I microwave mine every Christmas in a bowl of water with 6 Ramen noodle seasoning packs. 240 minutes on high, then flip it over, add 4 cans of Coors Light and another 44 minutes on "defrost",. When it comes out smother it with Ranch Sauce, crushed Doritos, and Skittles. Let sit for 20 to 40 minutes and ENJOY. The scrapings from the bowl can be mixed with 2 bottles of chocolate YooHoo, chopped 7-11 hot dogs and crushed Funions for a delicious country gravy.

Or you could search out a Gordon Ramsay traditional recipe, which has never disappointed me for any holiday feast. His Christmas turkey is out of this world.

Any way - best of luck. Merry Nondescript, Non-offensive, Multicultural, Gay friendly, Autistic, Down's Syndrome, Feminist, Egalitarian Joyous-yet-mindfully-respective-and-slightly-pensive-and-sadd​ened-socially-aware inclusive holiday to you.

I recommend Mario Batali's Porcinni Mushroom Rub for your prime rib roast. You can google it but it is basically sugar, salt, pepper, garlic and porcinni mushroom powder. It gives it that smell that makes your mouth water when you walk into a restaurant and can smell the prime rib. Good luck and enjoy!

This sounded so good I ran out and got one today for our Christmas dinner.

I hope you got a good deal! Aldi had choice rib roasts on sale for $5.99 lb, which is half the price of what the local grocery store is going to be charging starting tomorrow at $12.99 lb, but even then...it's worth it for a rare treat!!

Yeah, it was a decent price. HEB also had a great sale on them. Beef prices have been ridiculous this year.

I make em and will this Christmas for 6 people.

my advice is KISS.. people have all kinds of stupid steps to mess you up. keep it simple.

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ohh yea
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I used to buy rib roast(prime rib) for Christmas, but can't afford $35 to $40 anymore...yes, MUST use thermometer or it will get well done before you can blink!

I agree with the poster you insisted that the meat thermometer is the most important part of the prime rib. Getting the perfect temperature is EVERYTHING.