5.5# Standing Rib Roast

Demosthenes · Apr 11, 2017

I'm not one to usually ask how to cook something. But I paid too much money for this piece of meat (even though it was on sale 1/2 off) to have my pride get in the way ,and chance ruining/overcooking it. I haven't made up my mind totally on whether to cut into rib eye steaks .....or cook whole for prime rib. If I cut into steaks....I'm good to go. Prime rib?...I need some times and temps guidance to cook in the smoker. I appreciate all input.

mattmountz94 · Apr 11, 2017

Do you like the red to red action or the eye action

Demosthenes · Apr 11, 2017

Why do I feel like I'm walking into a loaded question?:shock::roll:

ray:...LOL! Prime rib?...eye action. Rib eye?....red to red.

BillN · Apr 11, 2017

I used Meatheads method and loved the results.
http://amazingribs.com/recipes/beef/prime_rib_roast.html

Shagdog · Apr 11, 2017

reverse sear that baby if you're doing Prime rib. Cook slow - 225- until the IT reaches around 125-130. Then sear it really hot for a couple minutes a side and let rest for at least 15 minutes.

mattmountz94 · Apr 11, 2017

Demosthenes said:
Why do I feel like I'm walking into a loaded question?:shock::roll:ray:...LOL! Prime rib?...eye action. Rib eye?....red to red.

Lol do you like it red from edge to edge or do you like the middle red and more done around the outside.

I personally have found I like the eye way.. red in the middle and more done around the edges.

Jrogers84 · Apr 11, 2017

I usually reverse seat to 115 and then give it one hellova crust. Lots of sea salt and pepper. More salt than pepper. Can't go wrong. You can always go get a steak....prime rib is a treat...

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mchar69 · Apr 11, 2017

I used Meatheads method and loved the results.

I agree, and the gravy is insane.
Slow for hours.... then blaze away.

ronbrad62 · Apr 11, 2017

Jrogers84 said:
I usually reverse seat to 115 and then give it one hellova crust. Lots of sea salt and pepper. More salt than pepper. Can't go wrong. You can always go get a steak....prime rib is a treat...

Sent from my iPhone using Tapatalk

And insert a knife blade, like stabbing it, and insert a garlic clove at various areas around the roast. Incredible flavor added.

gtsum · Apr 11, 2017

Meat heads method here also. I like red edge to edge

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Demosthenes · Apr 12, 2017

mattmountz94 said:
Lol do you like it red from edge to edge or do you like the middle red and more done around the outside.

I personally have found I like the eye way.. red in the middle and more done around the edges.

LOL!....I knew what you meant. :thumb:I have a habit of making everything a double entendre. :tape:

Demosthenes · Apr 12, 2017

Thanx guys. I'm going to flip a coin as to whether on not I do prime rib or cut into steaks. If prime rib wins, I'll definitely go with Meathead's method. :thumb:.

Ron_L · Apr 12, 2017

How about a couple of 1 lb. steaks and a 3 lb. prime rib? :thumb:

For prime rib, I've stopped messing with the sear at all. I cook it at 225-240, whatever it takes :-D until it hit 125 internal and then hold it to rest. The outside gets nice and brown and the inside is a consistent color throughout.

WilliamD · Apr 12, 2017

I am with the low & slow method till 120-125, then cranking up the temp at the end (depending on the crust you want to achieve)!

sleebus.jones · Apr 12, 2017

Well, I guess I'll be the only dissident and say that sear first and cook low and slow is the way to go. I've found that searing last will give you a grey outer ring around the meat and you'll not get edge to edge even cooking. This is because the meat is already hot, and it doesn't take much to drive it into well done territory. However, if you like a medium middle and more well done outer edge, then reverse sear may be the thing for you. It's just not for me.

The cook is simple. Season, sear, cook at 200° until you hit 125°, tent and rest for 20 mins. You should end up with something like this:

Not only that, but every slice will be just like that:

Not my recipe, but found and followed what Thermapen wrote here:

http://blog2.thermoworks.com/2014/12/rib-roast/

It works great for me.

Demosthenes · Apr 12, 2017

Ron_L said:
How about a couple of 1 lb. steaks and a 3 lb. prime rib? :thumb:

That did cross my mind at one point. I can get the best of both worlds....and I won't have to flip a coin. Yeah! That's the ticket!!!! (in my Jon Lovitz voice)

Demosthenes · Apr 12, 2017

sleebus.jones said:
Well, I guess I'll be the only dissident and say that sear first and cook low and slow is the way to go. I've found that searing last will give you a grey outer ring around the meat and you'll not get edge to edge even cooking. This is because the meat is already hot, and it doesn't take much to drive it into well done territory. However, if you like a medium middle and more well done outer edge, then reverse sear may be the thing for you. It's just not for me.

The cook is simple. Season, sear, cook at 200° until you hit 125°, tent and rest for 20 mins. You should end up with something like this:

Not only that, but every slice will be just like that:

Not my recipe, but found and followed what Thermapen wrote here:

http://blog2.thermoworks.com/2014/12/rib-roast/

It works great for me.

THAT'S what I hope to accomplish. NICE! (Somebody HAS GOT TO come out with a 'scratch & lick' monitor)

Ron_L · Apr 12, 2017

Demosthenes said:
That did cross my mind at one point. I can get the best of both worlds....and I won't have to flip a coin. Yeah! That's the ticket!!!! (in my Jon Lovitz voice)

Rib Roasts are on sale here for Easter, but there is a 1 roast limit, so I am thinking about buying the biggest one that they have and cutting it into steaks and a couple of smaller roasts.

Bacchus2b · Apr 12, 2017

Meathead's Method here. Note how much was trimmed, I used the cap steak as a snack, same with the ribs. Thought I got good color on the sear, but next time I will pull it a few degrees sooner. It was more rare in the center.

sleebus.jones · Apr 13, 2017

Bacchus2b said:

This is the problem I've encountered with reverse sear. The meat is already at temp, and the sear at the end gives you that ring of well-done meat that I don't want. I've yet to see that with the conventional method of searing first.

5.5# Standing Rib Roast

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