Bone In Prime Rib Roast

[fbi van outside]

Just finished prepping the prime rib roast for tomorrow night's dinner. Put in sliced cloves of garlic, then EVOO on outside including commercial all purpose rub (SP&G). Will throw on more SP&G right before going on the pit. Going to smoke at 225 until IT hits about 110, then I will remove the roast and tent with foil, crank up grill to 400, and finally put the roast back on for approximately 20 minutes to reverse sear the outside. I am aiming for IT of 135 for medium rare. Using CookinPellets Perfect Mix pellets. Can't wait!

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• fbi van outside
• Dec 24, 2016

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• fbi van outside
• Dec 24, 2016

 

[redheelerdog]

Sounds like a plan FVO.

Sounds like an awesome plan, show us some pics of cook and plate...

 

[SmokinAl]

Sounds great!

I like to get mine with the bones still attached too.

I bet that's going to be one good tasting PR.

They just don't taste the same when the bones are cut off & tied back on.

Al

 

[fbi van outside]

Got my GridIron fired up and the roast on. Also got my Xmas gift from wifey on it too...ThermoWorks Smoke!

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• fbi van outside
• Dec 25, 2016

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• fbi van outside
• Dec 25, 2016

 

[fbi van outside]

Just pulled the roast when IT hit 110. Tented it lightly with foil while I crank up the heat to 400.

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• fbi van outside
• Dec 25, 2016

 

[fbi van outside]

Pulled the roast at 127 lightly tenting it with foil to coast to mid 130s. Making a dipping sauce combining unsweetened whipped cream, mayo, horseradish and mustard. Sides include brussels sprouts and something else wife is making. Will post rest of pix tonight.

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• fbi van outside
• Dec 25, 2016

 

[fbi van outside]

Pièces de résistance...

Prime rib served with sides of straight off the stalk sautéed brussel sprouts (drizzled in EVOO, balsamic vinegar and a lil bacon grease) and hassleback roasted potatoes. Homemade horseradish sauce came out great too.

Merry Christmas everyone!

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• fbi van outside
• Dec 25, 2016

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• fbi van outside
• Dec 25, 2016

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• fbi van outside
• Dec 25, 2016

 

[jerseyhunter]

Looks my-t-fine

 

[r2 builders]

FVO,
Would you give me some info on reverse sear.Smoking a 4 bone PR on Sunday and would like to know more about that process .
Leaving the bones on not tied.

Thanks in advance.

 

[fbi van outside]

Reverse sear: slowly bringing the meat to temperature finishing with hot sear on the outside to seal in all those yummy juices and give get a nice outside crust too.

To achieve this, cook your roast at 225 degrees. When the internal temperature (IT) reaches 110 degrees, pull the roast and lightly tent it with foil. I don't know what type of unit you're cooking with but if you have pellet smoker, crank it up to 400 degrees. If using a MES or electric smoker, you'll have to transfer the roast to your oven preheated to 400 degrees. I would cook the roast until the IT reaches 125, pull it letting the roast rest for 10-15 minutes. The meat will continue to cook during this resting period. End IT should be somewhere around 130-135 which is medium rare.

I would also Google "reverse sear." There's a ton of info out on this cooking method. When I smoke tri-tip on my MES, I use this method and finish the tri-tip on my gasser. Oh yeah, invest in a good meat probe because you should cook by temperature and not time.

If anyone has anything else to add, please chime in.

 

[r2 builders]

Thanks for getting back to me.
I am using a Masterbuilt propane Smoker. I also have ThermoPro remote dual probe thermometer.
I also have a gas grill I could do the reverse sear on that or just use the oven. Thanks for all the info as well. I will put all that to good use.

r2