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Advice for cooking a 6 rib bone in rib roast

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Advice for cooking a 6 rib bone in rib roast

Old 12-23-2019, 01:36 PM
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Default Advice for cooking a 6 rib bone in rib roast

I'm picking up a lovely (and expensive) bone-in prime rib roast. This unit is a massive 6 ribs. My family likes to slice it thin instead of those slabs that most people go with. We usually have a nice bernaise sauce and a mushroom gravy. How do you guys prepare your rib roasts?
Old 12-23-2019, 01:49 PM
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Last one I did, I sous vide'd it in a 5 gallon bucket at 135* for 48 hours then seared the outside with an asphalt torch. Turned out fantastic.
Old 12-23-2019, 03:56 PM
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https://www.allrecipes.com/recipe/22...ect-prime-rib/
Old 12-23-2019, 03:57 PM
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Season the entire rib roast/prime rib with soy sauce, then cover it with Lawry’s seasoning. Char it on the grill so that the exterior is charred, so several minutes not more. A bit of flame is okay keep Turing it. Wrap it with plastic/suran wrap in one direction then in the other direction very tight. You don’t want any air or juice to escape while cooking. Then wrap it with heavy duty aluminum foil in one direction and then in the other direction making sure it is tight. Have your oven on 250*, cook for 20 minutes a pound but check it before time is up. Bone in cooks differently.
You’ll want the temp at 123* in the center for a nice rare juicy slab. Cut it on a platter in order to keep the juice or the Au Jus.
Old 12-23-2019, 04:15 PM
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KISS.

Room temp beef
Coat w o oil
Coat liberally w Kosher salt n ground black pepper
Cook @ 225 til 120 deg
8-10 minnows per pound

Old 12-23-2019, 04:20 PM
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Originally Posted by gofastsandman View Post
KISS.

Room temp beef
Coat w o oil
Coat liberally w Kosher salt n ground black pepper
Cook @ 225 til 120 deg
8-10 minnows per pound

This is best advice so far, except for one question.

How does the OP's family like their meat cooked?

I've already read some blasphemous statements regarding the thickness of the beef cut. This makes me wonder if they also are looking for something past medium or (God forbid!) well done.
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Old 12-23-2019, 04:23 PM
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Originally Posted by Maxc View Post
Season the entire rib roast/prime rib with soy sauce, then cover it with Lawry’s seasoning. Char it on the grill so that the exterior is charred, so several minutes not more. A bit of flame is okay keep Turing it. Wrap it with plastic/suran wrap in one direction then in the other direction very tight. You don’t want any air or juice to escape while cooking. Then wrap it with heavy duty aluminum foil in one direction and then in the other direction making sure it is tight. Have your oven on 250*, cook for 20 minutes a pound but check it before time is up. Bone in cooks differently.
You’ll want the temp at 123* in the center for a nice rare juicy slab. Cut it on a platter in order to keep the juice or the Au Jus.
Cooking in Saran/plastic wrap? Odd
Old 12-23-2019, 04:26 PM
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Just did this and agree with KISS.

Rub with oil, I like grape seed oil.
Some steak rub and after that lots of herb rub like it is a turkey.
Set for an hour or two.
Bone side down on the grill.
If you are smoking it, then low temp such as 225 for an hour to 1.5 hours.
Then ok to up the temp to 300-315.
Pull at 120. Set for 20 minutes.
Old 12-23-2019, 04:31 PM
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HOLIDAY ROASTED PRIME RIB
A nearly foolproof and easy recipe for serving up a smashing Roasted Prime Rib for your special holiday dinner.

(Courtesy TheChefRonLock)
'I love using this method for roasting prime rib. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults.
Step 1
So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.
Ingredients:
1 5.75 pound prime rib roast of beef (2 bones)
There are no measurements here. Just generous amounts of the following:
Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt - a generous amount
Directions:
Preheat oven to 500 degrees F (this MUST be an accurate temp)
Put roast, rib side down in roasting pan
Mix the pepper and herbs in the butter until well combined.
Spread the butter mixture over the entire surface of the prime rib. The more the better.
Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can't stress the "generous" enough.
Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.
After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!
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Old 12-23-2019, 04:31 PM
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EVOO, coarse salt, pepper, fresh rosemary and thyme. Make a paste with the ingredients and apply liberally to the roast. Reverse sear on the smoker, 225 smoker temp until a 125 internal temp. Crank up the grill while the roast rests approx. 30 minutes and then sear for 10 mins or so to put a crust on the outside.
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Old 12-23-2019, 04:34 PM
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Originally Posted by ChrisW21 View Post
This is best advice so far, except for one question.

How does the OP's family like their meat cooked?

I've already read some blasphemous statements regarding the thickness of the beef cut. This makes me wonder if they also are looking for something past medium or (God forbid!) well done.
I cook the roast till I’ve got F120 center mass and then pull it, kicks up 5-7 degrees during the “rest”. Any FOOL who needs their slab/slice more well done can “polish” it in the microwave until they’ve turned it into a belt, purse or pair of timberland boots....
Old 12-23-2019, 04:34 PM
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Using the Sous Vide method of cooking is absolutely the best way to cook it.

But go to AmazingRibs.com and see Meathead's recipe and cooking directions for such a high quality roast. Anytime I have any questions on cooking meat (or barbeque), I go to his website.
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Old 12-23-2019, 04:35 PM
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Originally Posted by ChrisW21 View Post
This is best advice so far, except for one question.

How does the OP's family like their meat cooked?

I've already read some blasphemous statements regarding the thickness of the beef cut. This makes me wonder if they also are looking for something past medium or (God forbid!) well done.
Someone spilled the beans a few weeks ago.

You`ll have a six pan of au jus and a third pan of rib jus.

Dip king or queen cut in rib jus.

Presto, beautifully prepared standing rib ruined but soft and tasty.

You can slice some garlic and stuff some sprigs of rosemary gently under the cap if you like
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Old 12-23-2019, 04:36 PM
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Originally Posted by lugoismad View Post
Last one I did, I sous vide'd it in a 5 gallon bucket at 135* for 48 hours then seared the outside with an asphalt torch. Turned out fantastic.
And I’ve done near the same, but 125 for 10 hours. Sous vide is the BOMB for cooking perfect prime rib, or top/bottom rounds. I usually coat generously with herbs de Provence and juniper berries crushed, rock salt and course ground pepper. Place on a platter and let sit for minimum 3 days in beer fridge at 38F. I use a large zip lock bag for sous vide after letting it come to room temp, then sear on grill. Comes out perfect every time, and guests love it. Sous vide is goof proof and higher end kitchens’ secret weapon in good restaurants.

Last edited by WeeKilt; 12-23-2019 at 04:46 PM.
Old 12-23-2019, 04:47 PM
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Originally Posted by WeeKilt View Post
And I’ve done near the same, but 125 for 10 hours. Sous vide is the BOMB for cooking perfect prime rib, or top/bottom rounds. I usually coat generously with herbs de Provence and juniper berries crushed, rock salt and course ground pepper. Place on a platter and let sit for minimum 3 days in beer fridge at 38F. I use a large zip lock bag for sous vide, then sear on grill. Comes out perfect every time, and guests love it.
Exactly. I don't normally like sous vide for a fatty steak, I feel like it makes it almost too juicy and its like eating a wet sponge and isn't how I like my steak. But for Prime rib, its the perfect method. You get delicious juicy prime rib cooked medium rare all the way through.

Here is me searing my prime rib a couple years ago. I had to split it in two because I didn't have any bags big enough to sous vide in that would hold the whole thing.

Old 12-23-2019, 04:50 PM
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Originally Posted by WeeKilt View Post
Sous vide is goof proof and higher end kitchens’ secret weapon in good restaurants.
Yeah, I laugh when people make fun of Sous Vide. How do you think high end kitchens do it? They hold them all at 130* and then finish however needed.
Old 12-23-2019, 05:22 PM
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Originally Posted by lugoismad View Post
Yeah, I laugh when people make fun of Sous Vide. How do you think high end kitchens do it? They hold them all at 130* and then finish however needed.
Yikes.

Alto Shaam?
Old 12-23-2019, 05:34 PM
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Agree with room temp, like an hour per pound. Don’t try rib roast without a meat thermometer... generously rub spice of preference. Put in 500F for 20 min. Dial down to 250F until 120f meat (not bone) temp. I put t carrots and cubed potatoes around roast...
Old 12-23-2019, 06:05 PM
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does anyone have the butcher (or your self) remove the rib bones then string them back on to make slicing thinner, easier?
Old 12-23-2019, 06:17 PM
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Originally Posted by Boataholic View Post
does anyone have the butcher (or your self) remove the rib bones then string them back on to make slicing thinner, easier?
Yup, if you are handy with a knife it’s easy as can be, it’s like filleting a fish. You will need butchers twine. It’s the way to go

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