Prime Rib Help

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Gary, 145 seems high...I pull mine off at *125...130* at the highest...I sear on all sides then cook @ 225 until done...usually a few hours or so :!:
 
Greg is right....jeez how many times has anyone ever said those words...145 is high unless you want wel done prime rib. I pull mine at 125 and let rest for about 15-20 minutes for med rare.
 
Ok.. well, this is for a catering job and I am cooking it along side (NOT UNDER) some chicken... I like to do my chicken at around 300-325 so I am figureing on the PR taking 3-4 hours at that temp. Does that sound right?. I guess I am looking for Medium range doneness since this is for a large group of people. so.. i should pull it at 135 degrees?
 
Gary in VA said:
Ok.. well, this is for a catering job and I am cooking it along side (NOT UNDER) some chicken... I like to do my chicken at around 300-325 so I am figureing on the PR taking 3-4 hours at that temp. Does that sound right?. I guess I am looking for Medium range doneness since this is for a large group of people. so.. i should pull it at 135 degrees?

It should take approximatly 20 minutes per pound.
 
I agree with Nick. 20 min per pound 300-325F. Off the pit at 125F I put a large piece of foil down first to wrap them off the pit so no meat juice is lost. I also don't touch them or move them till they are ready to come off. I let mine rest for a minimum of 20 min.I also coat mine with EVOO, Wooster, Garlic powder, Black pepper and onion powder. Gets a little nerve wracking the first time you do $500.00 or more(cost) worth of prime rib. My 2 cents.
 
Prime Rib

No, that temp on that pic I think was more like 145. I tell people that once that piece of meat gets to 120 it will go up really fast. I did that one for my neighbor and he likes his done. Myself, I like mine rare and if I pull them at 120 they are rare in the middle cuts and medium rare on the outside cuts.
I think I am going to do one this weekend. Talking about them is making me hungry.
Merry Christmas
ed
 
300* is pretty hot to do "prime rib" roast at. I cooked one Thanksgiving week around 225* in about 3-4 hours. Pull around 125*, wrap in foil and set in the cooler to finish.
 
Cooking temp all depends on how you want the finished product to come out.
If you want the doneness of the meat to vary more from outside to inside than you should use a higher heat. If you want it to be more consistantly one doneness, use a lower heat.
It's all in what you want. It's not right, or wrong.
 
OK, where's Manitoba? Do I need a snow mobile to get there? That looks great!! =P~
 
Ahhh yes...Just west of Ontario. Now depending on how far north he lives, I may need an ATF! :eek:

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:!: :!:
EDIT: Moved the image to avoid Bandwidth Theft
 
Well, if I can't take some of that great lookin' prime rib with me, I think I'll just continue on up to Griff's place for some of that wild salmon he keeps teasing us with. Maybe I can bring a bunch of Anchor Bar wing sauce up and we can work a deal??? :eek: :eek: :eek: :lmao:

Thanks for the pic ~ I love good food porn, especially when the "Macro Mode" is used. :( :(
 
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