1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

7 bone Prime Rib Roast w/qview

Discussion in 'Grilling Beef' started by pintocrazy, Dec 15, 2013.

  1. pintocrazy

    pintocrazy Smoke Blower

    Although not smoked, decided I would share this one. Turned out so good! 

    Prime Rib Roast (7 ribs)- 6.6 kg (14.55 lbs)


    rubbed with oil,pepper,salt,onion powder, garlic powder, paprika and fresh crushed garlic on top.

    roasted @ 225 for half a hour, lowered to 200 for 3 hours, and finished @ 160 for one hour. Took it out @ 127F IT. Covered to rest one hour and it peaked to 135F.

    Temp. it dropped to after resting.

    After reverse sear in 500F oven for 5 mins, and rested about 10 mins while other things were being plated

    Bones removed and sliced into, perfect med. rare

    Platter of MEAT!

    My piece...super tender and super juicy

    Only other thing i managed to snap a pic of, roasted asparagus with parm. Also made mashed potatoes, yorkshire pudding, gravy, and steamed broccoli and cauliflower. 

    disco likes this.
  2. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks great...JJ
  3. driedstick

    driedstick Smoking Guru OTBS Member

    Holy mackerel that looks great very nice !!!!! Can I have some Plz!!!
  4. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Yeah that's Fantastic!!!!
  5. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    There is no possible way you could ever make a veggie deserving to be on the same plate!

    I am drooling! Bet there everyone was smiling.

    Great looking plate
  6. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    That is a stunning roast with great colour. I won't even mention the great Qview. Oops, too late.

  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    That PR looks absolutely amazing.  Great idea to do the reverse sear after it has rested.  I'm definitely going to have to try that on my next one.
  8. Very impressive! And so "holiday-esque" looking too! Nicely done!!! Cheers! - Leah
  9. pintocrazy

    pintocrazy Smoke Blower

    haha yeah, everyone loved it. So good I had to go back for a 2nd slice, lol veggies didn't make the 2nd round tho.
    It works fantastic! that way you get a nice crust on the exterior after resting
  10. ak1

    ak1 Master of the Pit OTBS Member

    Very nice job! I'd eat that.
  11. dls1

    dls1 Smoking Fanatic

    Very nice job on the PR. It looks perfect. I cook all of my roasts the same way. Low temp at the beginning, an extended rest, then high heat blast to finish. Simple and predictable results every time.

  12. pintocrazy

    pintocrazy Smoke Blower

    Thanks! Haha the father in law liked it so much.. He has requested that I make it again tomorrow for his birthday dinner.
  13. WOW!! Very nicely done! I am attempting my first rib roast today for Christmas Eve dinner. I'm only have a few folks over tonight, so only got a 3 rib roast. Any tips on time with a roast half the size as the one shown? Or, do I simply go by the temp on the thermometer? Being a rookie at roasts, I'm scared feces-less of messing this up and ending up with expensive hamburger...your input is greatly appreciated!!
  14. So delicious looking!!!!!!!!!! Cheers! - Leah
  15. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Everything is measured by IT these days for safety. The olden days have passed and I don't know that is such a bad thing because IT is exact every time without any variables, wind, outside temp, humidity, meat, smoke, etc etc..... in the olden days of time temp all that had to be taken into consideration. And with a beef steak you are talking the pits! IT its safe, its easy, its exact........ Makes life so much easier.
  16. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great, Pinto!!!

    Beautiful Med-Rare color all the way across, due to your low temps.

    Using those low temps until the end would be even better done in the Smoker. You could still do the 500* for the 5 minutes in the oven at the end, if you want.

  17. Okay, I'm going to use 220-225 for 2.5 hours for a rough gauge, and go from there with IT. It's a smaller roast, but is bone-in so I expect it to take a bit longer. I love the reverse sear! Wish me luck, and Merry Smokemas to all!
  18. pintocrazy

    pintocrazy Smoke Blower

    Good luck! I'm sure you will do great. Sorry, Just got home from work so I didn't see your msg.

    I go by IT, 3 rib should be done in about 2.5 hours at 200-220. I also like to go from the fridge , rub , then to the oven.
  19. pintocrazy

    pintocrazy Smoke Blower

    Also remeber, resting is super important! 20 mins at least, tho I prefer longer.


    Yeah, takes most of the guess work out and you end up with a consistent result.

    Thanks, yah I did a smoked one in the summer. Super tasty! It's a bit cold here in the winter so it will have to wait until spring Unfortunatly .
    Last edited: Dec 24, 2013
  20. Recap: Roast came out fantastic! About 3.5 hours at between 200 - 300 degrees (tough regulating temp as I was running around getting the house ready). Gave it a little smoke at the end. Took it off when I got a reading of about 140 IT. Let it rest for about an hour and used the reverse sear for 10 minutes. Had medium well on the outside, to medium rare in the middle. All guests were happy! Thanks PintoCrazy for this post! It gave me the reassurance I needed to pull this off! I can't wait to cook my next roast now...