Prime Rib (first time making) - any recs/secrets/techniques?

Epicurean Exploits - Food and Recipes
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Kenji recently did a video with the reverse sear

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I’m doing this on Saturday night.
Thank you for sharing!!

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I have loved doing this (for a few people) but it is absolutely the one thing I will never make at a holiday dinner again.

Unless the whole family is good with close to the same cooked temp I just found it to be a PIA trying to please everybody. Ultimately I’m not sure I pulled it off for anyone with most everybody requesting a piece within the whole range of med rare to well done.

Is there a hack for this?

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Yes, bad cooking

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Serious Eats reverse sear is the way to go.
Get a Morgan Ranch, carve off the bones and tie them back on

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I eat prime rib basically once a year at the in-laws.

What my FIL does is to pull the prime rib at 125 or whatever you choose. He has a dutch oven of au jus at a rolling boil on the stove. If you want a piece more done it goes for a swim in the au jus for the appropriate amount of time. Voila!

I always enjoy it and then repeat 365 days later :grinning:

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That sounds like one of the most amazing hack I’ve ever heard :stuck_out_tongue_closed_eyes: :sunglasses:

How do you get enough :orange_heart:”juice” to dunk the rib?

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You get your slice and if you want it more done your piece goes dunked!

Or you fill up your bathtub with the jus and dunk the whole rib there :grinning:

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Longtime restaurant hack. I keep the au jus at a very low simmer, not rolling boil.

Here is the Cadillac au jus recipe that makes plenty.

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Few questions on this approach for those that have boldly tried:

  1. Has anyone tried with a smoker? I’m thinking of using mine (a) for the smoke flavor, (b) to keep my oven/kitchen a little less busy while I’m working on other dishes, (c) to cook at 185F which the smoker is more adept at than my oven at say 225?
  2. In this video, there isn’t that much seasoning going on compared to what I tend to see for such a massive piece of meat. I wonder if it 's because he’s serving with the horseradish creme fraiche?
  3. If one were to season extra between the dry brine and first roast, does anyone have tips for using either egg whites or another binding agent? Is there an added benefit to creating a BBQ like “bark” to insulate the roast? I’ve seen molasses and balsamic thrown out there as barking agents to keep the juices internal.

Cheers

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My hack for this is to cook tri-tips instead of prime rib. The shape of a tri-tip yields rare to well-done and everything in between, plus burnt ends :smiley:.

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Banish anyone who prefers well-done prime rib from the family.

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Faryan - I have smoked top sirloin/round roasts before but not prime rib; low and slow provides a nice medium-rare throughout. I usually smoke higher at 215-225. I never use a binder or sugar on beef; just a spicy rub to create a good edge “bark” on its own so the smoke and meat flavors aren’t overwhelmed. Good luck!

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Agree, and while one can do a spicy rub you don’t have to, could be as simple as salt and pepper.

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Thanks Stephen,

Ended up smoking a 9lb prime rib for about 280 minutes until 120F. Let it rest sufficiently and then finished in the smoker at 450F for about 8-10 minutes. Dry brined for 30 hours before. Really only seasoned with salt and pepper, but I also wrapped a few sprigs of rosemary under the butcher’s twine. Piece of cake!

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Would you use the regular oven setting, the roast setting or convection? Cooking at 250 degrees

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Regular oven, but then convection for sear.

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Agree. I use a salt : pepper : granulated garlic : ancho chili : .5 Mexican oregano rub. Smoke with oak, pecan or apple wood. I don’t blast furnace it if I’m running it on the smoker, as I’ve got an offset and it’d be a hassle. I think it comes out great.

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This was a great looking roast!!

I do like a salt, pepper, minced garlic, Meyer lemon zesty sort of rub on there, and I’ll get a little oil on the garlic to apply it. I oven sear at a very high temp, but not to burn anything, and let it ride slow until done at 320°.

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That time of year again. Planning for Xmas Prime Rib. Kenji’s video above looks pretty optimal combined with the Serious Eats au jus approach.

Anyone have any new epiphanies during the last year?

Also, Morgan Ranch not feasible as 10lb not enough for 12 people (IMHO, as I definitely want leftovers). Leaning toward Costco Choice bone in. Alternative is prime boneless; they’re not offering bone in prime grade prime rib at my local Costcos. Any thoughts here?

Thanks.