Questions about why my prime (select) rib came out overdone

[albow]

Sorry for all the confusion. I knew I felt like I left something off of my post and have now edited it. AFTER 20 MINUTES AT 500, I TURNED IT DOWN TO 325. Total cook time was 4 hours.

 

[albow]

Also, I tested my probes and in a boil 3 read 214 and the other 212. My freeze test also had 3 at 32 and one at 34

 

[SmokinEdge]

Sorry for all the confusion. I knew I felt like I left something off of my post and have now edited it. AFTER 20 MINUTES AT 500, I TURNED IT DOWN TO 325. Total cook time was 4 hours.

IMHO, your temp process is backwards, should low and slow roast then high heat to create the crust, this takes less than 10 minutes. Reverse your process of heat next time and you will see a huge improvement.

Here is a link that is pretty close to my approach at any rib roast cook. I may do some minor things differently but this article explains how I approach the delicate rib roast.

https://www.seriouseats.com/perfect-prime-rib-beef-recipe

 

[jcam222]

IMHO, your temp process is backwards, should low and slow roast then high heat to create the crust, this takes less than 10 minutes. Reverse your process of heat next time and you will see a huge improvement.

Here is a link that is pretty close to my approach at any rib roast cook. I may do some minor things differently but this article explains how I approach the delicate rib roast.

https://www.seriouseats.com/perfect-prime-rib-beef-recipe

This kind of mirrors the sous vide approach with long low temp up front and sear (crust) after. I've done sous vide like that that was great. I've also used very successfully the Chef John method Rich posted which is high temp up front then oven off for hours ( exact time dependent on weight. ) It is a time tested method that yields excellent results too. Kind of the old two ways to skin a cat.

 

[SmokinEdge]

This kind of mirrors the sous vide approach with long low temp up front and sear (crust) after. I've done sous vide like that that was great. I've also used very successfully the Chef John method Rich posted which is high temp up front then oven off for hours ( exact time dependent on weight. ) It is a time tested method that yields excellent results too. Kind of the old two ways to skin a cat.

Nothing wrong at all using a cooking method that works, and yes there are many ways to go about it that work well, but to me, high heat cooking on something as tender as a rib roast takes more experience and has a little less forgiveness, just me. I used to use some of those methods too but many years ago tried and settled on low and slow cook with some sort of a sear at the end, hot skillet, broiler or torch. To me this approach is easier for a newbie and generally easier and more forgiving for most anyone. Point is, find a groove that works for you and cook that rib roast.

 

[chopsaw]

AFTER 20 MINUTES AT 500, I TURNED IT DOWN TO 325. Total cook time was 4 hours.

High heat at the start of a beef roast cook is text book . Meant to seal the outside to hold the moisture inside . Lowering to 325 for the duration of the cook was part of your trouble in my opinion . Way to high for a rib roast . If your probes are off that made it worse .

However ,,, that's an oven method . If you're smoking you want low and slow . I personally don't worry about a sear .

 

[chopsaw]

also used very successfully the Chef John method Rich posted which is high temp up front then oven off for hours

Makes an awesome prime rib . I've also used the cold meat / cold oven method from Alton Brown . Fantastic results . Both oven methods though .

 

[Fueling Around]

Sorry for all the confusion. I knew I felt like I left something off of my post and have now edited it. AFTER 20 MINUTES AT 500, I TURNED IT DOWN TO 325. Total cook time was 4 hours.

Years go I had a venison roast cooked (not smoked) using the 500 to 300 method.
It was the best roast I have even eaten.
Smaller roast and it was around an hour total time and not the 4-1/2 hour ride.

 

[albow]

Assorted thoughts I see on here but what I was doing, after researching through many threads and other sources, ended up being the same as most of the oven methods I’ve seen. As well, I didn’t have the 10 or so hours to do it low and slow, but everything I read said you basically don’t get any additional smoke after 4 hours plus a cut of meat like this one doesn’t need the connective tissue breakdown achieved by a long slow smoke like a butt does.

 

[civilsmoker]

Since a rib roast never gets above an INT of 160 there is very little connective tissue breakdown, that starts happening at about a INT of 170+

I gave up following "others" methods and did my own testing. I have done test cooks ranging from 200 225, 235, 245, 255, 265, 275, and 325 (including testing reverse searing after), and had the 500 to 325 cooked by others. I admit I haven't tried the 500 and off method. I discovered that most all rib roasts will cook in 3.5 to 4.5 hours at an oven temp of 235 ish.

Therefore, all this experience has pointed me to a smoker/oven temp of 235 for 3.5 to 4 hours. A really large circumference (trussed) one may take 4.5 hours. This method is simple and gives near perfect edge to edge uniform doneness with a very nice crust. I also always plan for getting the roast done early then hold in the oven uncovered at 140 till dinner time, 1-2 hours or more holding is ok. Holding allows one to perfectly time dinner with the roast and sides and "early or late" guests. I have done close to 60 roasts this way over the past 3 years......

Example Rib Roasts:
https://www.smokingmeatforums.com/threads/repeat…dry-brined-rib-roast-w-garlic-mash.329875/

https://www.smokingmeatforums.com/threads/summer-time-smoked-prime-rib-…-yes-the-theme-continues….317107/

https://www.smokingmeatforums.com/threads/prime-rib-sunday.320029/

https://www.smokingmeatforums.com/threads/the-prime-rib-dinner-in-pictures.318868/

This method also works on whole NY loin roasts as well:
https://www.smokingmeatforums.com/threads/black-label-wagyu-ny-roast-din-din…….318969/

https://www.smokingmeatforums.com/threads/smoked-ny-roast-grilled-roots.315698/

 

[albow]

Since a rib roast never gets above an INT of 160 there is very little connective tissue breakdown, that starts happening at about a INT of 170+

I gave up following "others" methods and did my own testing. I have done test cooks ranging from 200 225, 235, 245, 255, 265, 275, and 325 (including testing reverse searing after), and had the 500 to 325 cooked by others. I admit I haven't tried the 500 and off method. I discovered that most all rib roasts will cook in 3.5 to 4.5 hours at an oven temp of 235 ish.

Therefore, all this experience has pointed me to a smoker/oven temp of 235 for 3.5 to 4 hours. A really large circumference (trussed) one may take 4.5 hours. This method is simple and gives near perfect edge to edge uniform doneness with a very nice crust. I also always plan for get the roast done early then hold in the oven uncovered at 140 till dinner time, 1-2 hours or more holding is ok. Holding allows one to perfectly time dinner with the roast and sides and "early or late" guests. I have done close to 60 roasts this way over the past 3 years......

Example Rib Roasts:
https://www.smokingmeatforums.com/threads/repeat…dry-brined-rib-roast-w-garlic-mash.329875/

https://www.smokingmeatforums.com/threads/summer-time-smoked-prime-rib-…-yes-the-theme-continues….317107/

https://www.smokingmeatforums.com/threads/prime-rib-sunday.320029/

https://www.smokingmeatforums.com/threads/the-prime-rib-dinner-in-pictures.318868/

This method also works on whole NY loin roasts as well:
https://www.smokingmeatforums.com/threads/black-label-wagyu-ny-roast-din-din…….318969/

https://www.smokingmeatforums.com/threads/smoked-ny-roast-grilled-roots.315698/

Some great looking meat on that first link! I do have a question though. It appears that your temperature probes weren’t fully inserted/not reaching to the center of the roast. By the same token, I read where you pulled it at a higher than medium rare temperature and still got medium rare meat, but doesn’t that create some guess work as opposed to inserting them deeper?

 

[civilsmoker]

My RT probes are rather long, this is where I have the probe placed. I actually don't want center but off center on the small side, ie this monitors the portion that will get done a bit sooner than the center outright and the carry over cook during the hold finishes the center without over cooking the edges. I always place the probes in the same spot (uniform top to bottom and just off of center at the 40% of center) so no guess work, oh and the thermodynamics of the cook has no guess work.

We prefer just a touch over MR hence taking it to INT 135. The resting at temp helps keep it nice and pink, ie looking like a solid MR. You can pull it at an INT 130. One doesn't have to have holiday to have a rib roast, next time they are on a good sale pick up a 2-3 bone and give a try......

PS I also verify with my ThermoWorks handheld before I pull it.