Prime Rib Cool Down

[bryce]

Good Evening,

I will be cooking a prime rib on Monday morning for that days early dinner. My questions i want the meat to finish at medium. I will be removing it from the smoker, then into foil and wrapped in a towel for about 1 hr. How many degrees can expect the meat to continue cooking too? If i pull at 125, then into, foil and towel, will it cook to 135? Can i expect 10* in 1 hr wrapped and in the car?

Thank you!

Bryce

 

[linguica]

When ever I cover a roast to let it rest, the average temp rise is 5 TO 7 deg. That's coming out of a 325 to 350 oven.

 

[venture]

Hard to say?  "Prime Rib" roast is not really a cut of meat.  Just a marketing term.

It is a rib roast, but is it bone or bone out?  Bones in are my preference, often sold as a "Standing Rib Roast". Sometimes you will find them "cut and tied", but I prefer them bone in so I can do my own carving.

How many bones do you have if the bone is in?

I have heard of chefs giving these very long rest times.  Having said that , they use the au jus trick sometimes.

Bone in and 3 or 4 bones?  I like to tent mine in foil for about a half hour or a little more. 5 or 6 bones would handle a longer rest.  I pull at about 125.  It will rise to at least 130 to 135 tented, I don't wrap these, tenting only. The rise during resting from a smoker will be a little less than from a hot oven.  You have thermometers for that.  Have some hot au jus on hand to warm the thick sliced meat for the ones

who don't like their rib at that temp.

Good luck and good smoking.

 

[bryce]

When ever I cover a roast to let it rest, the average temp rise is 5 TO 7 deg. That's coming out of a 325 to 350 oven.

Ok, thank you for sharing your  experiences Linguica. I was figuring about 5* as well.

 

[bryce]

Hard to say?  "Prime Rib" roast is not really a cut of meat.  Just a marketing term.

It is a rib roast, but is it bone or bone out?  Bones in are my preference, often sold as a "Standing Rib Roast". Sometimes you will find them "cut and tied", but I prefer them bone in so I can do my own carving.

How many bones do you have if the bone is in?

I have heard of chefs giving these very long rest times.  Having said that , they use the au jus trick sometimes.

Bone in and 3 or 4 bones?  I like to tent mine in foil for about a half hour or a little more. 5 or 6 bones would handle a longer rest.  I pull at about 125.  It will rise to at least 130 to 135 tented, I don't wrap these, tenting only. The rise during resting from a smoker will be a little less than from a hot oven.  You have thermometers for that.  Have some hot au jus on hand to warm the thick sliced meat for the ones

who don't like their rib at that temp.

Good luck and good smoking.

It's a 6lb bone-in roast. It's also wraped with mesh string to hold it all together. I have to look closer on how many bones are in the one i got. I'll check this out prior to smoking it.

Tenting? ok, got it - no wrap. Why not wrap them? just curious.

Thanks for the help Venture.

Bryce

 

[chef jimmyj]

Don't forget the Smokey Au Jus. Adds flavor as is or can be made into gravy. You can even make a great Rice Pilaf or Risotto for a side dish...JJ

 

[bryce]

Definitely going to rock the au jus Chef Jimmy. Pretty sure i have your recipe for that. We're only in charge of the meat so i hope the sides end up being good (which i'm sure they will.) 

 

[chef jimmyj]

Just in case...I'll post it here. You will have some rendered fat. If you want to blow your family away, make the Yorkshire Pudding! It is great for sopping up the Au Jus...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 then quickly removed, 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.

Yorkshire Pudding

2C Flour

2tsp Salt

2C Milk

4ea Eggs

2T Pan Drippings or Melted Butter

1/2C Pan Drippings, Fat Only!

Pre-heat Oven to 450*F

Place all but the 1/2C Drippings in a blender and blend on high until smooth allow to rest 1 Hour.

Add 1/2C Dripping to a 9X13 inch Pan and heat for 5 minutes.

Add the batter and Bake at 450*F for 15 minutes.

Reduce heat to 350*F, Rotate pan and Bake an additional 15-20 minutes until Puffy, Brown and Crispy.

Cut into squares and serve.

Can also be Baked in individual Muffin tins, add 1T Drippings to each cup and fill Half way with Batter. Bake as above...

Serves 6

 

[venture]

Six ribs?  Nice full cut.

Cut and tied not my favorite, but it will still work very well.

By all means, make JJ's au jus!  There will be somebody wanting well done other than the end cut.  The au jus is my favorite because I am not big on the horseradish and all that for such a great piece of meat.

Later, be sure to make a great broth from those bones!  Get out that big ole pot and have at' er!  

Good luck and good smoking.

 

[mdboatbum]

Good Evening,

I will be cooking a prime rib on Monday morning for that days early dinner. My questions i want the meat to finish at medium. I will be removing it from the smoker, then into foil and wrapped in a towel for about 1 hr. How many degrees can expect the meat to continue cooking too? If i pull at 125, then into, foil and towel, will it cook to 135? Can i expect 10* in 1 hr wrapped and in the car?

Thank you!

Bryce

Sounds like you've got a pretty good plan here. For your 6 bone roast (10-12lbs?) I'd say you can expect 8˚-10˚ carry over easily, especially if you wrap in foil and pack in towels in a cooler. Tightly wrapping and packing in towels will keep it hot and let the temperature continue to rise, however it will also slightly soften your "crust". This to me isn't a big deal on a prime rib (yes I know it's a marketing term, but it's easier) but some love their end cuts and whatnot. I think you'll be fine and you'll arrive with a nice, hot, perfectly cooked roast.

 

[roadkill cafe]

Just in case...I'll post it here. You will have some rendered fat. If you want to blow your family away, make the Yorkshire Pudding! It is great for sopping up the Au Jus...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 then quickly removed, 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.

Yorkshire Pudding

2C Flour

2tsp Salt

2C Milk

4ea Eggs

2T Pan Drippings or Melted Butter

1/2C Pan Drippings, Fat Only!

Pre-heat Oven to 450*F

Place all but the 1/2C Drippings in a blender and blend on high until smooth allow to rest 1 Hour.

Add 1/2C Dripping to a 9X13 inch Pan and heat for 5 minutes.

Add the batter and Bake at 450*F for 15 minutes.

Reduce heat to 350*F, Rotate pan and Bake an additional 15-20 minutes until Puffy, Brown and Crispy.

Cut into squares and serve.

Can also be Baked in individual Muffin tins, add 1T Drippings to each cup and fill Half way with Batter. Bake as above...

Serves 6

Jimmy, unfortunately I'm not smoking the rib roast. The Ex wants to traditionally roast in the oven at her place.

. My question is...can I roast the veggies in the oven and prepare this Au Jus in advance, minus the drippings, and add them after she pulls the roast to rest?

 

[bryce]

Sounds like you've got a pretty good plan here. For your 6 bone roast (10-12lbs?) I'd say you can expect 8˚-10˚ carry over easily, especially if you wrap in foil and pack in towels in a cooler. Tightly wrapping and packing in towels will keep it hot and let the temperature continue to rise, however it will also slightly soften your "crust". This to me isn't a big deal on a prime rib (yes I know it's a marketing term, but it's easier) but some love their end cuts and whatnot. I think you'll be fine and you'll arrive with a nice, hot, perfectly cooked roast.

Hmm, hi Roadkill. I hope i'm not confusing anyone but it is a bone-in roast (no idea how many bones) that weighs only 6lbs total....so it's definitely not that large of a peice.

I was thinking about the softer crust as well but not that important to me eihter. Thank you!

 

[chef jimmyj]

Jimmy, unfortunately I'm not smoking the rib roast. The Ex wants to traditionally roast in the oven at her place.

. My question is...can I roast the veggies in the oven and prepare this Au Jus in advance, minus the drippings, and add them after she pulls the roast to rest?

Absolutely...I will be doing the same on New Years Day...JJ

 

[mdboatbum]

Ah, I was the one who was confused. For 6lbs you'll probably only get 5˚-7˚ of carry over.

 

[bryce]

Ah, I was the one who was confused. For 6lbs you'll probably only get 5˚-7˚ of carry over.

Thank you boatbum!

 

[venture]

You will have a wonderful meal!

Did the French even know what a smoker was?

Good luck and good smoking.

 

[bryce]

Just a quick update - The meat turned out just fine thanks to the great help found on this board. While i thought i was going to completely over cook this thing trying to get it to hit 140* since the meat was injected, i pulled it off at 135*, rested for 40 minutes, and the meat was perfect, no joke! I as shocked. Only 2 slices were over medium; the rest were great...whew.

The only regret is how the butcher injected and seasoned this thing. It was a bit too salty and simply took away from the nice tase of the meat. Next time, no marinade for sure.

Thanks,

Bryce