I dont want to ruin a prime rib

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tythur111386

Newbie
Original poster
Dec 26, 2015
21
14
Phoenix, AZ
I have a family that doesnt like any pink in there meat so what is my best option i perfer prime rib medium rare if not rare i need to cook about 10 lbs of meat should i cook 2 5lbs roasts or just grill the peices longer for the pain in the ass inlaws lol also this is my first prime rib experience so pointers are appreciated i was planning on cooking my meat to about 130 135 about what temp does a well done prime rib hit thanks again
 
Well done is 150+.

Your best bet is to cook the roast the way you like. Then sear their pieces to finish them to well.

No sense ruining a whole roast for a few people.
 
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If you are slicing, cook to 135 and put theirs in simmering Au Jus to finish...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
 
I have this same issue. I refuse to cook a prime rib until it is well done, such a waste in my opinion, for those that do not like it cooked less than medium I offer to get a cheaper roast that can be done to their liking, or since it is mostly the in law that lives with us, they can cook their own or have something else.
 
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Usually the end pieces are going to be more done than the middle pieces.

So just cook it to what you like & slice off both end pieces & either put them on a grill,

or I have nuked them for 30-60 seconds & they go from med/rare to med/well.

Al
 
tythur,

Sounds like your in laws fell from the same tree as mine.

When I cook a nice, and often expensive, prime rib, all in the family except the in laws like it rare/medium rare and I refuse to ruin it for 2 people who are deathly frightened of a little color. The simplest solution I've found over time is along the lines of Chef JJ's suggestion, though I hate to waste a well prepared jus that's normally served at the table. For a quick, easy, and cheap fix I simmer a quart of beef stock or broth in a large saute pan on a back burner of the stove and add a few healthy dashes of Kitchen Bouquet which contains caramel for coloring. I slice their portion first, throw it in the pan, and continue slicing the remaining portions. When ready to plate and serve, I pull their portions from the pan, and the magic is done. Their slices are dark brown and everyone else has a red/pink slice. 

Works every time and they're none the wiser.
 
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If they don't like pink meat they sure as hell ain't gonna want SMOKED prime rib either!  I am in the same situation and totally agree with Chef Jimmy simmer THEIRS in au jus.  I like minors
My primes gets a 3 day dry brine with Lawrys and I reverse sear.   
 
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Heating their meat in the Jus adds flavor to both. This technique is used extensively in restaurants fir " Those " people...JJ
 
 
tythur,

Sounds like your in laws fell from the same tree as mine.

When I cook a nice, and often expensive, prime rib, all in the family except the in laws like it rare/medium rare and I refuse to ruin it for 2 people who are deathly frightened of a little color. The simplest solution I've found over time is along the lines of Chef JJ's suggestion, though I hate to waste a well prepared jus that's normally served at the table. For a quick, easy, and cheap fix I simmer a quart of beef stock or broth in a large saute pan on a back burner of the stove and add a few healthy dashes of Kitchen Bouquet which contains caramel for coloring. I slice their portion first, throw it in the pan, and continue slicing the remaining portions. When ready to plate and serve, I pull their portions from the pan, and the magic is done. Their slices are dark brown and everyone else has a red/pink slice. 

Works every time and they're none the wiser.
yeahthat.gif


The above works for me too.
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I like JJ's Idea, but there's no pan juices when you Smoke a Prime Rib in a 220° Smoker, like I do.

Bear
 
I have a family that doesnt like any pink in there meat so what is my best option i perfer prime rib medium rare if not rare i need to cook about 10 lbs of meat should i cook 2 5lbs roasts or just grill the peices longer for the pain in the ass inlaws lol also this is my first prime rib experience so pointers are appreciated i was planning on cooking my meat to about 130 135 about what temp does a well done prime rib hit thanks again
If they don't like any pink meat, then I would suggest not serving them the pricier cut of beef.  I might suggest throwing in a brisket (well, here anyway, they cost $2.69/lb) for them - that way, they can still get some good smoked beef that is great at the well-done temp...and maybe about half-way through the brisket smoke, toss in the prime rib (or at whatever estimated time you think it will take to finish them both within an hour or two of each other).
 
The other thing you can do is to take a piece and sear it on a 600 degree grill for a minute or 2 and your golden.
 
 
If they don't like any pink meat, then I would suggest not serving them the pricier cut of beef.  I might suggest throwing in a brisket (well, here anyway, they cost $2.69/lb) for them - that way, they can still get some good smoked beef that is great at the well-done temp...and maybe about half-way through the brisket smoke, toss in the prime rib (or at whatever estimated time you think it will take to finish them both within an hour or two of each other).
I like this idea. although if you didn't want to do a brisket a chuck roast would work well too. Last Christmas we did prime rib and i had to put a couple pieces in the oven to broil and make completely done for my father in law because all he really likes is hamburger anyways. everyone else like the med/med rare steak and enjoyed it with Chef Jimmy J's smokey jus!

cook a cheap meat for those who like it well done or do a reverse sear on thier cuts.

Happy Smoking and good luck!

phatbac (Aaron)
 
Another thought for those family members that only liked meat cooked to well-done, maybe consider smoking a meatloaf (...even though hamburger in my area costs more than brisket).
 
Hey just checking one more thing before tomorrow about how long per pound do I need for smoking
With Prime Rib, you can't go by pound.

You have to go by Thickness:

A 12 pound Prime Rib won't take much longer than a 5 Pound Prime Rib, if they are both the same Thickness.

Bear
 
Thanks bear im just trying to decide when to start it to eat around 5pm i would rather rest longer than be late to eat i was thinking give myself about a hour per pound it is about 5" thick i would say
 
Thanks bear im just trying to decide when to start it to eat around 5pm i would rather rest longer than be late to eat i was thinking give myself about a hour per pound it is about 5" thick i would say
I never measured any of mine.

However my point is that all of my 5 to 6 pounders take between 4 and 4.5 hours at 220° smoker temp.

So even if the roast is bigger and probably thicker, it should only take between 5 and 5.5 hours.

So if you're using 225° to 240° Smoker Temp, and want to get to 140° IT (Pink), I would start it at 11:30 AM. Then if it's done at 4PM or 4:30PM, you can just hold it until 5PM.

150° IT could take another half hour to 45 minutes at those smoker temps.

One of Mine:

Smoked Prime Rib (My Best Ever)

   

Bear
 
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Thanks bear im just trying to decide when to start it to eat around 5pm i would rather rest longer than be late to eat i was thinking give myself about a hour per pound it is about 5" thick i would say
tythur,

I appreciate and respect your concern, but it seems to me that you're starting to over think the process. Cooking a prime rib, or any other roast, in a smoker (or oven) is dead simple and one of the easiest things to prepare. For the past few years, I've cooked many of my roasts sous vide, but when not, I've cooked them in a manner that I've done so for at least 15 years with success 100% of the time. Determine your serving time, follow the steps below, and you'll do fine.
  • Preheat your smoker to lowest possible temperature setting that it can consistently hold, for example, 180°F to 200°F. Season the room temperature roast generously with Kosher salt and fresh ground black pepper. Place roast in the smoker and cook until center of roast registers 110°F-115°F. In a 180°F smoker, this could take around 5 1/2 to 6 1/2 hours. In a 200°F smoker, think 3 1/2 to 4 hours. Cooking times will vary somewhat depending on the size of your roast so monitor the temperatures closely.
  • Remove roast from oven and wrap tightly with a double layer of heavy duty aluminum foil. Wrap the foiled roast in a heavy beach towel then place in a warm cooler and close. Allow the foiled to roast to rest for at least 60 minutes. The internal temperature will increase by approximately 10°F, and the juices will spread evenly throughout the roast. If you finish early, don't worry about it. In fact, you may want to plan to do so.The wrapped roast will hold well for several hours.
  •  Meanwhile, preheat an oven to highest possible temperature setting (500°F to 550°F)
  • 10 minutes before guests are ready to be served, remove foil, and place roast in the hot oven and cook until well-browned and crisp on the exterior, 6-8 minutes. Remove from oven, carve, and serve. For those guests with a red meat phobia, deal with it using one of the suggestions mentioned in the prior posts.
Relax, enjoy the day and your meal, and Merry Christmas.
 
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