Got a 12# prime rib in the fridge for Christmads dinner. I'll prep it tonight with an extremely liberal coating of kosher salt and fresh ground pepper. Then before I do the reverse sear I'll slather it in butter, minced garlic, and more salt & pepper.

I also cover the bottom of the roasting pan with onions and shallot. When the thing is done and the roast set aside for carving I'll add beef stock made from the bones of last years roast, the pan juices, and red wine. Stir and simmer that down and strain the big chunks out.

There is a 1,000 ways to skin a cat, you know. This is just what I do.

I make it ahead of time, then put it under the roast to catch drippings. Basically just make a simple beef broth using the bones and trimmings from the roast + your owns additions (this time I tried: onions, celery, carrots, mushrooms, red wine, garlic, rosemary, tyme, sea salt, touch of worcestershire molasses and coffee). Put it all in a crock pot with enough water to almost cover, set it on low and let it do some magic overnight. Be warned- you will wale up VERY hungry because your house will smell amazing!!!

Strain out the chunks, chill the liquid to separate the fat, and skin off the fat. I have tried putting the liquid under the roast to catch drippings- but if your smoker/grill isn't big enough for that, it works just as well to catch the drippings in a seperate bowl and add to it later. I always will at least put my broth in the smoker for a bit too, I think it deepens the flavor. But I've honesrly never not done that, so I don't really know.

Reduce/thicken your broth to get the taste & intensity you are looking for. I like mine to be more liquid (not thickened) but pretty strong. So I just reduce it usually. I serve it on the side, for people to dip as an option.

Thanks

Before I get yelled at I will be cooking based on a digital thermometer, but timing wise for dinner I'm wondering how long it takes to reach 130 ish cooking at 225 or 250. Just want an approximation so I know when to start the meat to finish with the rest of the food.

AggieChemist said:

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People that don't want horseradish on their prime rib are mouth-breathing sub-humans, and their opinions don't matter.

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Good prime rib doesn't need any sauce.

Oil, salt, pepper, garlic, and if you like, also rosemary the day before.

450 for 20 minutes. 325 for 15-20 minutes per lb until internal temp is 120. Wrap in foil and rest until 130-135 internal. Put back in oven at 500 for 5-6 minutes.

Just polished one off using the method on amazing ribs with a sauce using the drippings and marrow from the bones. Outstanding.

Mine turned out awesome using the reverse sear method. First time doing it. It took a lot longer to reach 130 than I thought(about 4 hours). Been a while since I did a brisket so I couldn't remember.

Used a reverse sear on a couple of tweener cuts - either they were extremely thick prime,rib steaks, or small roasts.

Put on the egg with pecan and lump until internal of 130, seared on cast iron to finish. Only issue was that i seared just a smidge too long and they were more done that I was shooting for. Great flavor and tender though.

First ever reverse sear method for,me. Longer, but i like it.

I did a 7lb prime rib using the Serious Eats reverse sear method and it came out great! I highly recommend that method.

Lurked on this thread and followed the serious eats method - ended up great! lots of praise from in laws. Thanks!

Some friends made one on a Showtime Rotisserie...the one from the infomercials. It actually turned out pretty good, I thought.

HTownAg98 said:

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Someone has given you bad advice. Follow this. You may get other advise here, but this is a very straight-forward method that will not steer you wrong.
http://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

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Fixed this last night. It was my first reverse sear. I told my wife that she was not going to like what I was about to do, then I walked into the kitchen with the torch which adds some theatrics to the whole affair.

I generally followed the recipe, but with a few modifications.

Used a little cardamom and part of a chopped leek and quite a bit of fresh pressed garlic.

Used around a glass of St Emilion Bordeaux. Should have used the whole bottle, but I wanted to drink it, and didn't have a cheaper alternative on hand.

Cooked it at 170 until at temperature which increased the total cook time.

sixbarag said:

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Cooked a 12 lb. bone in roast on my BGE last weekend for family Christmas.
Rubbed down with rosemary, thyme, garlic, salt, pepper and olive oil that I had blended in a mini food processor.
Set plate and temp at 300, pulled when probe hit 118 (took exactly 3 hours)
Rested on cutting board covered loosely with foil, probe hit 130 about 20 mins. later
Perfect rare to med rare with the 2 end cuts were medium.
It. was. Awesome.

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This sounds almost exactly how I do it on my smoker. I like to make multiple sauces. Beefy red wine reduction, Creamy green pepper corn, and a horseradish sauce. Everybody is happy and full

****load of herbs and salt/pepper oil the day before and wrap up in fridge. Place in roasting rack above mushrooms and onions and insert temperature probe. Cook low and slow to 120 internal temp or so and then turn on the broiler fo crisp up the outside for a few minutes. Pull and let and rest up to 130-140 depending on how you like your doneness.

GSlice roasts our every year and his method produces one fine rib eye. On the menu for Christmas Eve.

AggieChemist said:

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People that don't want horseradish on their prime rib are mouth-breathing sub-humans, and their opinions don't matter.

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A good prime rib doesn't need any horseradish.






/brisket snobs

B-1 83 said:

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AggieChemist said:

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People that don't want horseradish on their prime rib are mouth-breathing sub-humans, and their opinions don't matter.

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Good prime rib doesn't need any sauce.

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A good cigar doesn't need bourbon -- a good bourbon doesn't need a cigar -- but they're a pretty damn good combo.

B-1 83 said:

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AggieChemist said:

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People that don't want horseradish on their prime rib are mouth-breathing sub-humans, and their opinions don't matter.

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A good prime rib doesn't need any horseradish.






/brisket snobs

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My backyard.

Wait, what are we debating again?

HEB Sale. Been waiting to pick up my Christmas roast beast.

Prime Rib

Followed amazing ribs steps. Turned out perfect. I dry brined, trimmed the fat, took off the ribs for later used his rub/paste recipe, tied it up in a circle cooked at 225 until 115 in the center. Seared on the cast iron skillet.

Best ever.

Cooked one on my Hasty Bake the day after Thanksgiving, and it turned out so good that I picked up another one at HEB (great sale going on) and will cook tonight. Followed this super easy reverse sear recipe:

https://recipes.hastybake.com/recipe/reverse-seared-prime-rib-roast/

This thread has me starving and I just at a HUGE breakfast.