Rib Roast Question
- Thread starter nynole1
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Did a 5 pound rib roast last weekend. My first attempt and it turned out great. Lots of sea salt, black pepper, fresh rosemary and steak seasoning. Lightly covered in olive oil before applying the seasoning. Cooked on my orion smoker for slightly over a hour, wrapped in foil and let it rest for 20 minutes.
Went great with a bottle of merlot from the Dakota Winery in Chiefland.
Went great with a bottle of merlot from the Dakota Winery in Chiefland.
Underrated picture Tribe. So many thoughts immediately came to mind while looking at this.
This was mine today... turned out perfect..should have taken more pics as we got further into the roast but you get the idea...this was first slice and it was juicy as hell
Tell us about the Orion smoker, foleynole. I saw one working this summer and wonder about getting one. How much charcoal for the 5 pound roast?
I love mine. It does take a lot of charcoal so I usually cook more than one thing when I use it. I used a 10 pound bag for the rib roast but I did a 7 pound boston butt also. I can cook a butt that size in around 4 hours and it’ll be falling off the bone. You can do 10 pounds of chicken leg quarters in about 90 minutes.
I didn't take any pictures of mine, but it turned out great. My wife likes steaks well done but I cooked this one to medium and she said it was delicious. Cooked on the egg for a couple hours until internal 135, then pulled it and cranked the heat up and gave it a quick sear to get a nice crust on it.
So, on Monday afternoon, I made a paste, with help of suggestions here, of butter, olive oil, horseradish, minced garlic, coarse sea salt, fresh ground pepper, rosemary, thyme, and parsley. Mixed it up in a food processor and then slathered it all over roast. Did not use fresh herbs, just the dried herbs. In retrospect, I'd have skipped on the parsley, as the dried parsley is so bright green, it kind of gave the whole thing a green sheen, right up until the last browning. Tasted great, but just aesthetically it would have looked better without the parsley. The crust came out perfect to my taste, but next time I'll use fresh rosemary and thyme and I'm sure it will be even better.
Put it in the fridge, uncovered until Tuesday morning.
So, in the morning I made an audible to do it in the oven instead of on the grill. I wanted to do it as low and as slow as possible, and beside needing to maintain that, I was getting very conflicting reports about how long to expect it to take at say 200, instead of 250 or 300. I needed to somewhat be prepared to try to stretch the cooking time as necessary so people weren't being served prime rib with their cinnamon rolls and coffee, and my wife didn't want to get a 5 minute heads up on making the potatoes.
As it turns out, that was quite prescient. It basically finished along at a 15 minutes per pound clip, even at 225, which was the same guideline I was reading for 300+, so it was tracking for about 2 hours instead of 4-5 that I had anticipated. Being in the oven, I was able to immediately take the temperature down under 200 and stretch it out long enough to plan dinner accordingly. I would probably not have had that much control on the grill. Now that I have a better idea to plan on just 2-3 hours, I'll do it on the grill next time. Probably...with the coating, I'm not sure I would have been able to put all that much additional flavor on it, it's more about wanting to.
(Side note...I've seen that smoking meat forum prime rib posted many places over the years. Maybe it's just me, but that end result doesn't look good at all. It looks significantly overdone for rib roast, and not much crust at all. If I did an 8lb rib roast and it ended up that well done, I'd be locked in the bathroom crying for a couple hours. I'm not saying there isn't good info there, but man, I just can't buy totally in when it looks like that)
So, I pulled it out right about 125 degrees internal. As I thought it might, cooking at such a low temperature, it didn't continue to cook like recipes always say, so I'm glad I pulled it out at 125 and not 120 or less. It did however hold the temperature steady for some time.
So, while it was resting, I cranked the oven up to 550 degrees. Put it back in for about 8-10 minutes. I could have used about 3-4 more minutes to my taste, but it was starting to smoke up the kitchen and I was worried about the smoke detectors going off, so this was good enough. Temperature came up to about 128/129 depending on where I poked it.
Because it had rested about 25 minutes while the oven came up to 550, I didn't really have to let it rest, so I could carve right in...
It came out exactly the way I like it, red almost from coast to coast, but not purple/raw in the middle.
Great tasty crust that didn't chip off at all. Wife likes her's more done than that, so I threw her slice in the pot of au jus pan for a few minutes (just packet mix + onions and worchestershire sauce - would have added red wine but we were out). I really couldn't be much happier. Only thing I could do is get maybe a prime grade of roast. But it was the best I've made, and probably better than I've had in a restaurant in many years (not that I get prime rib from restaurants ALL that often, but 2-3 times a year.
Put it in the fridge, uncovered until Tuesday morning.
So, in the morning I made an audible to do it in the oven instead of on the grill. I wanted to do it as low and as slow as possible, and beside needing to maintain that, I was getting very conflicting reports about how long to expect it to take at say 200, instead of 250 or 300. I needed to somewhat be prepared to try to stretch the cooking time as necessary so people weren't being served prime rib with their cinnamon rolls and coffee, and my wife didn't want to get a 5 minute heads up on making the potatoes.
As it turns out, that was quite prescient. It basically finished along at a 15 minutes per pound clip, even at 225, which was the same guideline I was reading for 300+, so it was tracking for about 2 hours instead of 4-5 that I had anticipated. Being in the oven, I was able to immediately take the temperature down under 200 and stretch it out long enough to plan dinner accordingly. I would probably not have had that much control on the grill. Now that I have a better idea to plan on just 2-3 hours, I'll do it on the grill next time. Probably...with the coating, I'm not sure I would have been able to put all that much additional flavor on it, it's more about wanting to.
(Side note...I've seen that smoking meat forum prime rib posted many places over the years. Maybe it's just me, but that end result doesn't look good at all. It looks significantly overdone for rib roast, and not much crust at all. If I did an 8lb rib roast and it ended up that well done, I'd be locked in the bathroom crying for a couple hours. I'm not saying there isn't good info there, but man, I just can't buy totally in when it looks like that)
So, I pulled it out right about 125 degrees internal. As I thought it might, cooking at such a low temperature, it didn't continue to cook like recipes always say, so I'm glad I pulled it out at 125 and not 120 or less. It did however hold the temperature steady for some time.
So, while it was resting, I cranked the oven up to 550 degrees. Put it back in for about 8-10 minutes. I could have used about 3-4 more minutes to my taste, but it was starting to smoke up the kitchen and I was worried about the smoke detectors going off, so this was good enough. Temperature came up to about 128/129 depending on where I poked it.
Because it had rested about 25 minutes while the oven came up to 550, I didn't really have to let it rest, so I could carve right in...
It came out exactly the way I like it, red almost from coast to coast, but not purple/raw in the middle.
Great tasty crust that didn't chip off at all. Wife likes her's more done than that, so I threw her slice in the pot of au jus pan for a few minutes (just packet mix + onions and worchestershire sauce - would have added red wine but we were out). I really couldn't be much happier. Only thing I could do is get maybe a prime grade of roast. But it was the best I've made, and probably better than I've had in a restaurant in many years (not that I get prime rib from restaurants ALL that often, but 2-3 times a year.
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Purty pictures. I bet the taste was righteous as well. Nice.So, on Monday afternoon, I made a paste, with help of suggestions here, of butter, olive oil, horseradish, coarse sea salt, fresh ground pepper, rosemary, thyme, and parsley. Mixed it up in a food processor and then slathered it all over roast. Did not use fresh herbs, just the dried herbs. In retrospect, I'd have skipped on the parsley, as the dried parsley is so bright green, it kind of gave the whole thing a green sheen, right up until the last browning. Tasted great, but just aesthetically it would have looked better without the parsley. The crust came out perfect to my taste, but next time I'll use fresh rosemary and thyme and I'm sure it will be even better.
Put it in the fridge, uncovered until Tuesday morning.
So, in the morning I made an audible to do it in the oven instead of on the grill. I wanted to do it as low and as slow as possible, and beside needing to maintain that, I was getting very conflicting reports about how long to expect it to take at say 200, instead of 250 or 300. I needed to somewhat be prepared to try to stretch the cooking time as necessary so people weren't being served prime rib with their cinnamon rolls and coffee, and my wife didn't want to get a 5 minute heads up on making the potatoes.
As it turns out, that was quite prescient. It basically finished along at a 15 minutes per pound clip, even at 225, which was the same guideline I was reading for 300+, so it was tracking for about 2 hours instead of 4-5 that I had anticipated. Being in the oven, I was able to immediately take the temperature down under 200 and stretch it out long enough to plan dinner accordingly. I would probably not have had that much control on the grill. Now that I have a better idea to plan on just 2-3 hours, I'll do it on the grill next time. Probably...with the coating, I'm not sure I would have been able to put all that much additional flavor on it, it's more about wanting to.
(Side note...I've seen that smoking meat forum prime rib posted many places over the years. Maybe it's just me, but that end result doesn't look good at all. It looks significantly overdone for rib roast, and not much crust at all. If I did an 8lb rib roast and it ended up that well done, I'd be locked in the bathroom crying for a couple hours. I'm not saying there isn't good info there, but man, I just can't buy totally in when it looks like that)
So, I pulled it out right about 125 degrees internal. As I thought it might, cooking at such a low temperature, it didn't continue to cook like recipes always say, so I'm glad I pulled it out at 125 and not 120 or less. It did however hold the temperature steady for some time.
So, while it was resting, I cranked the oven up to 550 degrees. Put it back in for about 8-10 minutes. I could have used about 3-4 more minutes to my taste, but it was starting to smoke up the kitchen and I was worried about the smoke detectors going off, so this was good enough. Temperature came up to about 128/129 depending on where I poked it.
Because it had rested about 25 minutes while the oven came up to 550, I didn't really have to let it rest, so I could carve right in...
It came out exactly the way I like it, red almost from coast to coast, but not purple/raw in the middle.
Great tasty crust that didn't chip off at all. Wife likes her's more done than that, so I threw her slice in the pot of au jus pan for a few minutes (just packet mix + onions and worchestershire sauce - would have added red wine but we were out). I really couldn't be much happier. Only thing I could do is get maybe a prime grade of roast. But it was the best I've made, and probably better than I've had in a restaurant in many years (not that I get prime rib from restaurants ALL that often, but 2-3 times a year.
So, on Monday afternoon, I made a paste, with help of suggestions here, of butter, olive oil, horseradish, coarse sea salt, fresh ground pepper, rosemary, thyme, and parsley. Mixed it up in a food processor and then slathered it all over roast. Did not use fresh herbs, just the dried herbs. In retrospect, I'd have skipped on the parsley, as the dried parsley is so bright green, it kind of gave the whole thing a green sheen, right up until the last browning. Tasted great, but just aesthetically it would have looked better without the parsley. The crust came out perfect to my taste, but next time I'll use fresh rosemary and thyme and I'm sure it will be even better.
Put it in the fridge, uncovered until Tuesday morning.
So, in the morning I made an audible to do it in the oven instead of on the grill. I wanted to do it as low and as slow as possible, and beside needing to maintain that, I was getting very conflicting reports about how long to expect it to take at say 200, instead of 250 or 300. I needed to somewhat be prepared to try to stretch the cooking time as necessary so people weren't being served prime rib with their cinnamon rolls and coffee, and my wife didn't want to get a 5 minute heads up on making the potatoes.
As it turns out, that was quite prescient. It basically finished along at a 15 minutes per pound clip, even at 225, which was the same guideline I was reading for 300+, so it was tracking for about 2 hours instead of 4-5 that I had anticipated. Being in the oven, I was able to immediately take the temperature down under 200 and stretch it out long enough to plan dinner accordingly. I would probably not have had that much control on the grill. Now that I have a better idea to plan on just 2-3 hours, I'll do it on the grill next time. Probably...with the coating, I'm not sure I would have been able to put all that much additional flavor on it, it's more about wanting to.
(Side note...I've seen that smoking meat forum prime rib posted many places over the years. Maybe it's just me, but that end result doesn't look good at all. It looks significantly overdone for rib roast, and not much crust at all. If I did an 8lb rib roast and it ended up that well done, I'd be locked in the bathroom crying for a couple hours. I'm not saying there isn't good info there, but man, I just can't buy totally in when it looks like that)
So, I pulled it out right about 125 degrees internal. As I thought it might, cooking at such a low temperature, it didn't continue to cook like recipes always say, so I'm glad I pulled it out at 125 and not 120 or less. It did however hold the temperature steady for some time.
So, while it was resting, I cranked the oven up to 550 degrees. Put it back in for about 8-10 minutes. I could have used about 3-4 more minutes to my taste, but it was starting to smoke up the kitchen and I was worried about the smoke detectors going off, so this was good enough. Temperature came up to about 128/129 depending on where I poked it.
Because it had rested about 25 minutes while the oven came up to 550, I didn't really have to let it rest, so I could carve right in...
It came out exactly the way I like it, red almost from coast to coast, but not purple/raw in the middle.
Great tasty crust that didn't chip off at all. Wife likes her's more done than that, so I threw her slice in the pot of au jus pan for a few minutes (just packet mix + onions and worchestershire sauce - would have added red wine but we were out). I really couldn't be much happier. Only thing I could do is get maybe a prime grade of roast. But it was the best I've made, and probably better than I've had in a restaurant in many years (not that I get prime rib from restaurants ALL that often, but 2-3 times a year.
Pictures of the finished product looks awesome.
Started to defrost my 15-pound behemoth on the 19th, worked out very well by the morning of for prepping.
Mixed Grey Poupon, minced garlic, fresh thyme, fresh rosemary, Himalayan sea salt, black pepper for the paste. Before I seasoned it, I cut back the fat layer on top, trimmed away the tough "silver skin", then replaced the fat layer before tying.
It cooked a lot faster than I expected, but was able to get it out right at 120, it cooked to 130-135 after sitting for a half hour. I removed the bone and sliced, got rave reviews, will definitely do it again.
Mixed Grey Poupon, minced garlic, fresh thyme, fresh rosemary, Himalayan sea salt, black pepper for the paste. Before I seasoned it, I cut back the fat layer on top, trimmed away the tough "silver skin", then replaced the fat layer before tying.
It cooked a lot faster than I expected, but was able to get it out right at 120, it cooked to 130-135 after sitting for a half hour. I removed the bone and sliced, got rave reviews, will definitely do it again.
Started to defrost my 15-pound behemoth on the 19th, worked out very well by the morning of for prepping.
Mixed Grey Poupon, minced garlic, fresh thyme, fresh rosemary, Himalayan sea salt, black pepper for the paste. Before I seasoned it, I cut back the fat layer on top, trimmed away the tough "silver skin", then replaced the fat layer before tying.
It cooked a lot faster than I expected, but was able to get it out right at 120, it cooked to 130-135 after sitting for a half hour. I removed the bone and sliced, got rave reviews, will definitely do it again.
Yeah, looks awesome! Wish I did 15 pounds, LOL.
I see you had the same experience...it cooks faster than expected, for sure.
Started to defrost my 15-pound behemoth on the 19th, worked out very well by the morning of for prepping.
Mixed Grey Poupon, minced garlic, fresh thyme, fresh rosemary, Himalayan sea salt, black pepper for the paste. Before I seasoned it, I cut back the fat layer on top, trimmed away the tough "silver skin", then replaced the fat layer before tying.
It cooked a lot faster than I expected, but was able to get it out right at 120, it cooked to 130-135 after sitting for a half hour. I removed the bone and sliced, got rave reviews, will definitely do it again.
Looks amazing!! I’m going to try your rub, it sounds great.
You guys are killing me with these pictures Guess I'm going to the butcher this weekend before diet season begins. I have never cooked one of these so bone in our bone out? How is a smoker compared to the oven for those that have done both?
Get the butcher to cut it off the bones then tie the roast back on them. The bones serve as the roasting rack as you're cooking them. I like anything on the smoker but let the weather and available time dictate my cooking method more than anything.
I prefer the smoker. It’s a good excuse to stay outside, consume adult beverages and keep an eye on the smoker.
I did mine in the oven and cut the ribs off after I cooked it. This was my first one as well, and I want a little intimidated given the size. I found a great video on YouTube about cutting out the silver skin, and I really feel like it made a big difference in the final product.
Yeah man, I actually had my timer set for another 1.5 hours, would have had to feed it to the dog lol
15 pounds is something I probably wouldn't do again, much easier to handle two cuts around 8 lbs.
I prefer my meat more rare like yours, but not everyone at my house felt the same way.
Yours is in my acceptable range, I'm glad you said 135. I'd say mine at 129 is the low end of my range, I liked how I did it, but I wouldn't want to go any rarer probably. Taste is fine, but it was barely form enough. I'd happily eat it at your doneness, but wouldn't want to go any more well. At least any higher than the one in the foreground, the back seems a little rarer, but could just be the pic.
So that tells me that 129-135 is my happy place. I can shoot for 130 and not have a problem if I go over a few.
I pulled it out at just over 120, cooked outside some more for about 30 minutes. The rare that you see in the background was the middle of the whole piece that I cut in half when it finished cooking to make it easier to debone and slice. The foreground was the outside, those pieces I served to the "more done" crowd, while I ate from the middle.
I'd say cook it on the smoker if you just prefer the process on the smoker more. I probably wouldn't do it for the taste of it if you are going to do a strong crust like this.
It's only going to be in there a couple hours. Sometimes I smoke a pork butt and the smoke taste is pretty mild after ten+ hours and that's with a comparatively mild rub versus these coatings. There are probably some serious pit masters that would know how to put some real smoke on in a couple hours, but not me. You could maybe skip the heavy coating but for me that trade off wouldn't be worth it.
But if using the smoker is it's own reward, then I'd go for it.
And I got mine from Publix where it comes with the bone separated and tied back on, and I'm a big fan of that. I'd always opt for that if available.
I'm going to hit the supermarket today because they will be reduced 70% up near me. I'll buy one or two and put then in the freezer until I'm ready.
The one I bought was USDA Prime from a butcher on Arthur Avenue in the Bronx. $12.99/lb, I know I will do much better price wise today lol
The one I bought was USDA Prime from a butcher on Arthur Avenue in the Bronx. $12.99/lb, I know I will do much better price wise today lol
Get one cut up into steaks that you can pull out as needed.
I think the rule of thumb is one rib for every two people, so you can do the math. Sounds like several roasts to me unless you have a commercial cooking apparatus.
