Prime Rib roast recipe

[Austin]

Gents, for years I have used the same recipe. My recipe is to fill the bottom part of my roaster with Kosher salt. Season the meat and at 350 until the meat reaches 140F. It works well.

This year I plan on slow cooking the roast at 200F or 250F. I have read that you sear the roast at 500F for 20 minutes and then turn down the oven. Cook the roast at 40 minutes per pound. Does this sound correct?

 

[Jim]

You have a couple of options Austin,

Sear it at as hot as your oven can go for 15-20 minutes and turn down to 350-375 until you reach 140 internal.

Or start at 285 until you reach 135 internal then hit it with a very hot oven 500 + and perhaps a short trip under the broiler.
This is called a reverse sear.

I prefer option 2

I would not experiment on a holiday meal, so do what you have been doing.

Have a wonderful time with your family.

 

[Austin]

Jim, what temperature probe do you recommend?

 

[spindlecone]

Almost as above but in a very large pot, 1 inch of rocksalt and 1 cup water,place the roast in pot,than compleatly bury the roast with rock salt 1 inch above the top with a meat thermo protruding,place in oven, start at 500 for 20 mins,turn down to 300 until done,remove frome pot (can be an ordeal) crack the solid salt block with a meat mallet,brush salt off with pastry brush,done.
What I have been doing lately is take an 8 lbe roast,rub with worchestershire sauce,coat with montreal seasoning,place in my smoker for 6 hrs until internal temp of meat is about 95 degs,finish in oven,very subtle smoke flavor.Almost non-exsistant but the best way yet.

 

[Jim]

Jim, what temperature probe do you recommend?

For medium I shoot for 140 on a 3-4 lb roast a little lower temp on a bigger one because of carry over- resting the meat for a good while is important.

 

[john parker]

For medium I shoot for 140 on a 3-4 lb roast a little lower temp on a bigger one because of carry over- resting the meat for a good while is important.

Wow! Thank you, Jim! I didn't think about the carry over!

 

[Sullybob]

Austin,
I like temperature probes I can leave in the meat that have an alarm like this one. Its nice because the alarm will alert me when the meat is at the desired temperature.

You should be able to find what you need at any kitchen supply store or even a big department store like Macy's.

 

[superbleu]

For medium I shoot for 140 on a 3-4 lb roast a little lower temp on a bigger one because of carry over- resting the meat for a good while is important.

This past Turkey day, I cooked till internal temp read 130, turned out perfect medium rare for a 9lb bone in rib roast.

Edit: to cook, I did the reverse sear method Jim discribed, baked at 200 till probe read 130, then removed from oven and tented under foil to rest for 30 minutes, then set under the broiler for 7-10 minutes at 500.

 

[Austin]

Austin,
I like temperature probes I can leave in the meat that have an alarm like this one. Its nice because the alarm will alert me when the meat is at the desired temperature.

You should be able to find what you need at any kitchen supply store or even a big department store like Macy's.

Thanks Shawn. I was looking at Polder which is quite similar.

 

[Isaac]

Austin,

Make sure you notice what the max temp is on the probe. Not that you need to get meats up to 450 degrees, but I was doing some pan seasoning and making sure the oven was reaching that. Well the probe only hit 400.

Its just something to consider.