Leave prime rib out until room temp before cooking?

[albow]

I've been looking through the prime (well, choice actually) rib threads and no one has mentioned leaving it out until it reaches room temp. internally before putting on the smoker/grill/oven, for a more even cook. I've always seen this done (and do it myself) with steaks, and with this being such a thick piece of meat, I would think this would be a good idea to better ensure evenness. So, what do y'all do?

 

[hoity toit]

I've been looking through the prime (well, choice actually) rib threads and no one has mentioned leaving it out until it reaches room temp. internally before putting on the smoker/grill/oven, for a more even cook. I've always seen this done (and do it myself) with steaks, and with this being such a thick piece of meat, I would think this would be a good idea to better ensure evenness. So, what do y'all do?

I always leave it out till room temperature so the pores of the meat absorb the spices you use, salt, pepper, onion, garlic.

HT

 

[JckDanls 07]

I agree with letting roasts set out...

I've always seen this done (and do it myself) with steaks

But steaks I will not do that... I leave as cold as possible... This helps get more sear on the outside before IT reaches my target...

 

[chef k-dude]

Folks are careful when recommending leaving food sitting out. FDA guidelines, in my opinion are an abundance of caution, but all caution is to avoid advice that can make someone sick.

The roast I just did was left out for 2 hours before going in the heat but the IT was still in the 40's. It cooked perfectly evenly though. I used to think letting a pork butt sit out till closer to room temp before smoking was a good idea, mostly to reduce the cook time, but folks here with experience told me it really makes no noticeable difference either in evenness of cooking or the time it takes to get past the stall to finish.

In another discussion, someone linked to a method (cant find it now) where you let the roast sit out at room temp for 5-6 hours, put it in a preheated 500 oven and I think roasted for 30 minutes then turn the oven off and walk away for whatever period of time. So, plenty of people are surviving a roast coming to room temp before cooking it seems like.

 

[normanaj]

Straight from fridge to cooker. Never had one come out bad.

 

[BigW.]

I don't think leaving it out would have any real benefit. If you want evenness cook at a low temp, then sear at the end if you want too. I cook my steaks cold also, to get a better sear as mentioned above.

 

[chopsaw]

I always warm on the counter . Pork , beef and poultry .
For me it's a condensation thing , and also relaxes the muscle fibers .
Getting to room temp is the common phrase , but even after 2 or 3 hours I've never been close to that .

 

[Gonna Smoke]

The roast I just did was left out for 2 hours before going in the heat but the IT was still in the 40's.

Getting to room temp is the common phrase , but even after 2 or 3 hours I've never been close to that .

This has been my experience, too...

 

[zwiller]

For me it's a condensation thing ,

Basically the same to me. Also dries the meat exterior and boosts the Maillard reaction. Darker bark/sear. I actually bought a clip on fan for it. Small fan for 15-20m is like a few hours on the counter. The technique is called "pellicle". Learned it here from Kevin foamheart , another old timer no longer with us I miss.

 

[albow]

wow. I figured two hours would get it room temp. Guess I won’t worry about it. Thanks for the advice everyone!

 

[schlotz]

The prime rib I wrote about in a tribute to civilsmoker was on the counter for 3h-15m and reached 60º before going into the smoker.

 

[albow]

The prime rib I wrote about in a tribute to civilsmoker was on the counter for 3h-15m and reached 60º before going into the smoker.

Wow. Only 22 degrees in over 3 hours

 

[Gonna Smoke]

But steaks I will not do that... I leave as cold as possible... This helps get more sear on the outside before IT reaches my target...

Yes, me too. They can actually be cooked from frozen or almost frozen...

Frozen Steak

Looking through my freezer and I found a 2" thick frozen ribeye from November 2020 that had been "lost", funny how that happens sometimes in a chest freezer. Anyway, I set it out this morning to thaw for supper, but after 5 hours, it was still mostly frozen so with the inspiration of @SmokinAl...

www.smokingmeatforums.com

 

[Grillman365]

I too allow time for the meat to absorb the spices.

Might not necessarily make it to room temps but will be well rested

 

[mike243]

You all ever heard of 140/4 hours just saying, i season the day before and straight from the fridge to smoker. Setting thick items out for a couple hours might not raise the internal temperature very much.

 

[chef k-dude]

Yes, me too. They can actually be cooked from frozen or almost frozen...

Frozen Steak

Looking through my freezer and I found a 2" thick frozen ribeye from November 2020 that had been "lost", funny how that happens sometimes in a chest freezer. Anyway, I set it out this morning to thaw for supper, but after 5 hours, it was still mostly frozen so with the inspiration of @SmokinAl...

www.smokingmeatforums.com

I'm gonna have to try this intentionally

 

[hoity toit]

I always warm on the counter . Pork , beef and poultry .
For me it's a condensation thing , and also relaxes the muscle fibers .
Getting to room temp is the common phrase , but even after 2 or 3 hours I've never been close to that .

I agree totally. If you put on the grill cold you are just going to steam it.

 

[sandyut]

for me, I dont like to leave meat out. its a safety thing. I cant think of a time I left anything out before cooking/smoking. refer to heat for me. if I want salt penetration, I dry brine - in the refer.

 

[gmc2003]

This basically holds true for any meat I'm smoking. The protein gets set on the counter when I'm ready to fire up the smoker/grill. So anywhere from an half-hour to an hour.

Chris

 

[chopsaw]

Remember , That 40 to 140 clock doesn't start ticking until the inside of the meat reaches 41 degrees . In general that takes around an hour .
Not pushing leaving meat on the counter . Use common sense and do what you're comfortable with .