Keep the temps low (225°–235° F) and of the utmost importance, place your prime rib roast with the bones towards the fire. But the freezer-sit method was even better. No searing first…. This translates directly into more even cooking, with less chance of a gray ring around the inside edge of your holiday-table centerpiece. My nephew told me about the “X method” of cooking bone-in prime rib. bbq with charcoal wood chips-(cherry, etc. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. The higher initial temperature helps to sear the top and caramelize the outside of the roast for a beautiful presentation. For three prime ribs, we placed the meat in the freezer prior to searing and roasting. If we have any gray ring, it will be because the meat that turned gray will have spent too much time above that inflection point. When the alarm sounded, we reset it to 120°F (49°C) and moved the roast to the hot oven. The thermal principles involved in each of the cooking methods you mention are the same. By the way, buying 2 smaller roasts is a great way to handle larger crowds! Tenderness is, of course, only one of the attractive characteristics of this cut of meat. For optimal flavor and texture, cook prime rib to medium rare or an internal temperature of 130-135°F. Likewise, what temperature should a prime rib be cooked to? MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. As the cylinder gets longer and longer (say, in a six vs eight-bone rib roast), the change in cooking time approaches zero. o 1/2 lb per person if boneless, or one bone for two people if bone-in. At 325 degrees F, the meat will take about 17 to 20 minutes per pound. I have 1 question, and also have summarized your process below for a “quick reference” if anyone wants them. I hope our post helps you with your next cook. We’re going to tell you. Happy cooking! ), but it can also be USDA Choice or USDA Select. Perhaps you have read our posts about smoking a prime rib or perfectly roasting a prime rib for Christmas, and thought “well, shucks, those simple steps sure do sound like they’d lead to success, but what is really going on in there?” Lucky you. We placed the first two roasts on the countertop, uncovered, in a room-temperature kitchen (~68°F [20°C]). (A larger roast will need 2-3 hours to come up to closer to room temperature like this.). But if you like your roast rare to medium rare, it can actually lead to chewy, undercooked meat right near the bone. A standing rib roast (which can be as small as two bones or as long as the full seven) is beautiful to behold, but more difficult to carve—you will probably just cut the bones off to serve it anyway. Higher graded beef will be juicier, more tender, and more flavorful, but it will also cost significantly more. I’ve got a Searzall as part of my tool kit and I think that I’ll use that for a pre sear instead of the cast iron. Recommended time spent in the freezer? You can see how the temperature of the meat was affected by this counter rest in the chart below. What is meant by the phrase “the nest alarm point” – not used elsewhere in your article. The counter-sit method had a gray ring that was roughly 3mm wide. This is not true—at least, not necessarily. Using the freezer sit method how many minutes per pound did you roast the meat and how much kosher salt do you use? For two of the prime ribs, we rested the meat on the counter prior to searing and roasting. Having a shield of bone and connective tissue on your meat can help to prevent overcooking. Two comments really. Take out of the oven just before … The reverse oven sear I think can certainly work, if done correctly. At the center of the roasts thickest part, heat to 125 to 130 degrees F. Rare 125 degrees F. Medium rare 130 degrees F. 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