8 pounder I did Christmas day. It ended up being a debacle. Had family cancel on us literally at the last minute. We had enough food to feed an army, and no army to feed it to
Seasoned, and ready to go
After hitting 122 internal temp, a 30 minute rest, and sliced to serve
That looks amazing! Mind sharing the ingredients and details!
That looks amazing! Mind sharing the ingredients and details!
Absolutely!
This was about a 7.5 pounder or so. Don't go by the "weight", go by the bone count of the roast when buying. You can figure on 2 steaks per bone, so a 4-bone roast, you will get 8 "prime-rib steaks" off of it. Check your local meat market for sales, usually $5.79/lb is a good price. Look for one with a lot of marbling. Fat is flavor!
On the day of the cook, let the meat rest at room temp for at least half day.This one I just used McCormick's Montreal steak seasoning for the dry rub. I also injected the roast with an entire can of beef broth and about 1/2 cup red wine(while sitting on the rack pan). I added some celery/carrot/garlic cloves to bottom of pan to flavor Au Jus
When ready to cook, put in a pre-heated oven at 475* for 20 minutes to get a good sear to lock in juices. I then put it in my green egg at 325. You can just finish in the oven, just turn it down at end of 20 min to 325*. You HAVE to have a good temp probe, preferably a remote one since you don't have to open the door. Let it cook until your temp probe hits 120-122* for a rare center/med rare throughout. DO NOT LET IT GO PAST THAT TEMP. Prime rib is one of those meats that , in my opinion has to be served rare. If not, you may as well cook london broil
As soon as you hit 120, immediately remove and wrap entire pan in foil, then wrap entire mess in a bath towel. Trust me on this. Temp will cruise to 130-135. DO NOT TOUCH IT FOR 30 MINUTES!!!!
Remove roast from pan, place on cutting board for cutting. Pour all pan juices thru a strainer, mix with a can of beef broth and bring to a boil for your Au Jus dipping sauce. Slice meat 1/2" thick, serve with au Jus and horse radish dipping sauce
Sound good! Thanks
