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7 bone Prime Rib Roast w/qview

pintocrazy

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Joined Jun 9, 2013
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. 

 

chef jimmyj

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Looks great...JJ
 

driedstick

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

foamheart

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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
 

disco

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

Disco
 

demosthenes9

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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.

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.
 

leah elisheva

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Very impressive! And so "holiday-esque" looking too! Nicely done!!! Cheers! - Leah
 

pintocrazy

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Joined Jun 9, 2013
 
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
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.
 
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.
It works fantastic! that way you get a nice crust on the exterior after resting
 

dls1

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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.

Congrats!
 

pintocrazy

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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.

Congrats!
Thanks! Haha the father in law liked it so much.. He has requested that I make it again tomorrow for his birthday dinner.
 

irydslow

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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!!
 

foamheart

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 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!!
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.
 

Bearcarver

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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.

Bear
 

irydslow

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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!
 

pintocrazy

Smoke Blower
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Joined Jun 9, 2013
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!
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.
 

pintocrazy

Smoke Blower
103
46
Joined Jun 9, 2013
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!!
Also remeber, resting is super important! 20 mins at least, tho I prefer longer.

So delicious looking!!!!!!!!!! Cheers! - Leah
Thanks!

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

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.


Bear
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:

irydslow

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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...
 

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