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Perfect Prime Rib (must read) - Guest - 12-23-2009 12:25 PM

Tis prime rib season, so I offer this great article from the good folks over at Serious Eats. The article focuses on oven roasting, but it's eminently applicable to barbecue.

John


Re: Perfect Prime Rib (must read) - Larry Jacobs - 12-23-2009 06:41 PM

Thanks for the info, it will be used at our next family party. Now.... any way you can get my sister in-law not to show up an hour late with the mashed potatoes?


Re: Perfect Prime Rib (must read) - Guest - 12-23-2009 07:00 PM

Yeah. Make them yourself. Big Grin :wink:

John


Re: Perfect Prime Rib (must read) - PackerBacker - 12-23-2009 07:40 PM

Thanks John! It was a nice read.... I have difficulty here at family gathering also, trying to keep the father-in-law away from the microwave with a slice of "end cut" :evil: I HAD to COOK him a new york HIS way the other day, I swear he was going to snap a tooth off eating it :roll:

Dave


Re: Perfect Prime Rib (must read) - Larry Jacobs - 12-23-2009 08:51 PM

Quote my dad: "Brown is cooking, black is done."


Re: Perfect Prime Rib (must read) - Guest - 12-26-2009 02:28 PM

Hey, John...

Just a short note to tell you that the prime rib article/technique you posted was FANTASTIC... And indeed is a "MUST READ"... I have always had that layer/zone that looks brown/"overdone" (as is shown in the article)...

I did one on Christmas day in my smoker... Rubbed and air dried the prime rib in my frig overnight (Christmas Eve)... 6# rib I had bought back before Thanksgiving and had frozen (so yes, I didn't even work with a "picture perfect" rib)... Ran it at 175 for about 4 hours, and internal temp was only up to 105... So increased the temp to 200, and was at 135 internal in another 2 1/2 hours... Rested it for 15- 20 minutes, and transferred the prime rib to an oven at 500... 6 minutes in there and removed... It was divine, and no 1/4 -1/2 " zone of brown/"overcooked" meat as I normally have gotten in the past... Great color/taste/tenderness throughout, with just a very thin dark/crispy outer crust.... I know, I know - no photos and it didn't happen... But you will just have to take my word this time...

Great article... Thanks so much for sharing!! ....


Re: Perfect Prime Rib (must read) - Guest - 12-26-2009 07:28 PM

I'm glad you found the article informative. Thanks for posting your results. I cooked a turkey yesterday, but I see a new year's eve prime rib in my almost-immediate future. :wink:

John


Re: Perfect Prime Rib (must read) - norm - 12-27-2009 10:27 AM

Great article John. This definitely is going to spur some testing on my own. I wonder if you couldn't improve the juiciness by turkey bagging through the initial phase, thus reducing any moisture loss(ala poor man's oven sous vide). Of course you then have the challenge of dessication of the exterior during the rest. Maybe paper towel blot and or hair dryer? In the conventional way of thinking it makes sense to do as Hoochie did and dry the outside prior to cooking as the searing of the outside occurs first. But is it ideal with this method, as the sear happens at the end after the slow cook has somewhat re-moistened the exterior crust layer?


Re: Perfect Prime Rib (must read) - Guest - 12-27-2009 10:37 AM

That turkey idea sounds like it might be worth trying, Norm. Here is a $10 1500-watt turkey dessication tool with a built-in 1100* skin-crisping setting. :shock: :wink:

[Image: 96289.gif]

John


Re: Perfect Prime Rib (must read) - norm - 12-27-2009 11:07 AM

I already have one, as well as a immersion circulator and vacuum sealer for sous vide(still saving up for the c-vap oven and anti-griddle), but I was thinking along the lines of the less fortunate. :wink: :shock:


Re: Perfect Prime Rib (must read) - Guest - 12-27-2009 12:18 PM

norm Wrote:In the conventional way of thinking it makes sense to do as Hoochie did and dry the outside prior to cooking as the searing of the outside occurs first. But is it ideal with this method, as the sear happens at the end after the slow cook has somewhat re-moistened the exterior crust layer?

You know, when I removed the prime rib from my smoker, the exterior was pretty dry and really didn't show any signs having re-moistened during the slow cook... And I actually gave some thought to not placing it in the 500 degree oven, as it looked pretty darn nice!!... But that 5-6 min at 500 really gave it that little extra bit of crispness/color that was really nice...And the inside was very moist & juicy (which I wondered about, since I had started with a frozen rib)... I did a "med" doneness at 135 internal temp in the very middle of the rib, as my kids won't do med rare - at least not yet! And am still working on developing their taste for horseradish as well!!

I think the article called for 6-14 min at that temp.. But I found 5-6 min was plenty in my oven (middle rack)... I am certain that the time may vary depending on the actual temp of your oven (a 500 degree setting on a knob will not always be 500 degrees, of course) and the size of the rib... But you will want to watch this - and not walk off...


Re: Perfect Prime Rib (must read) - Gene - 12-27-2009 08:13 PM

We did a big Prime rib last year ala Alton Brown, wrapped in cheese cloth, stuck in the fridge for a day, change cheese cloth 2 days later etc. Air dried for a week. It was fantastic. Smoked it in the Traeger too. Only one thing bad, it was just a bit more than all of us, 10+, could wolf down. Left over p.r. isn't quite the same.


RE: Perfect Prime Rib (must read) - elkski - 07-22-2011 09:31 AM

WARNING!!
Do not look at this article unless your tummy is full..


RE: Perfect Prime Rib (must read) - Phred - 07-24-2011 09:07 AM

Do you think this method would also work for other thick cuts, such as a Tri-tip?

Phred