Rib Roast Question

[Atlanta Cracker]

I am making my first Standing Rib Roast (Prime Rib) for Christmas Eve Dinner tomorrow. I am basically planning on following Alton Brown's Method except of course I will be using the Big Green Egg to perform the magic. I have a bit of a timing issue which is where my question comes in. We have a church service to attend at 5:00 PM and want to eat around 7:00 or 7:30. So I can't wait until we get back at 6 to start the process and I would rather not leave the roast cooking and approaching done temp while I am gone (i have done this successfully with Pork Butt though).

 

So here is what I am thinking. I have a 3 rib 7 pound roast. My goal is to start smoking at 225 degrees at 1:30 in hopes of achieving about 115 internal temperature between 4:30 and 4:45 at which time I will remove the roast from the egg, wrap it in foil and towels, and place it in a cooler to rest while we are at church. I'll let the egg heat up a bit while we are gone and crank it on up to 500 when we get back and pop the roast back in for 15 mins to crisp the crust and finish her off followed by another 20 min rest to settle back down.

 

Any thoughts or other suggestions?

 

TIA

[detlef]

I did my first rib roast in the BGE in late October. Here's what I came up with.

 

There were three camps. Start it high, finish it high, or just slow roast it the whole way. I went with #3 and am glad I did.

 

In other words, I like your plan right up until the part after church. The roast should likely have a nice brown to it just cooking at low temp. Though, I might vote to go more for 275 than 225. Yours is not a particularly large roast so it's going to cook faster. Thus, going super low like 225, it may not get brown out the outside before it's done on the inside. The smaller the piece of meat, the higher the heat you're going to want to cook with (in general). Regardless, it's gonna be what it's gonna be when you pull it off and go to church.

 

In terms of warming it up, I would actually suggest you do so carefully at a low temp rather than blast it. Here's why: IMHO, you want as little around the edge to be cooked hard as you can get away with. In other words, two very thin layers of doneness bookending a bunch of perfectly MR meat. The best way you're going to warm it up and achieve this is slow and low. Blasting it will extend the done part on the edges in deeper before it heats the roast throughout.

 

I'm doing one as well, and am looking forward to it!

[Scooby's Hubby]

Detlef, went with the bone-in this time ($3/lb cheaper). I think it will be easier to control the done-ness of the meat (bone down fat side up). Smoker like yall were saying, put it on at the height of the controlled indirect heat (about 350) then it will settle to about 220-250 then maintain. About 3 hours for the whole process. After the first 20 minutes I put the roast in a foil bowl with fresh rosemary to collect all the juices.

 

My question is really about seperateing the juice from collection. Do I use it straight up or do I cool it off then skim the fat? Please advise.

[Bier Meister]

AC- i never loved parcooking large pieces of meat and reheating to doneness later. i think you risk over cooking and losing the exterior texture. i think lower temp is the way to go, just taking a chance by not being there towards the end of cooking.

 

SH- what are you doing with the juices? i'd separate regardless and if you wanted to thicken, use that fat in making a little roux. i have also reduced the separated jus to tihicken/intensify flavors

[Atlanta Cracker]

Hmm, I was assuming that the roast would stay pretty near the same temp as I pulled it while wrapped in foil and in a cooler. I've done that with a pork butt before and served it 4 hours later and it was still piping hot. This will only be an hour and a half or so and then the high temp was more to crisp up the crust than warm it up.

 

Paula Deen has a recipe where she cooks it in the oven at 375 for an hour then lets it sit for 3 hours without opening the oven.

 

I suppose I could come up with some temperature and time to cook before leaving where I could close off the egg and let it sit and rest while still in the hot confines but without additional heat being added to the fuel mix. Then it would be ready to go right when we get home. Maybe 275 for 2 hours and then close everything up and let it be til we get back. Only problem with that is I still have potatoes to cook which will take about an hour.

 

I think I am still leaning with my first thought but contemplating whether the additional heating at 500 is needed.

 

SH, Alton poured off the majority of grease before making the gravy or au jus.

[Atlanta Cracker]

So I ended up starting at 1:30 at 250 degrees and taking it off at 4:15 when the meat was 120. Put it in the oven that I had heated up to 170 then turned off after I put it in. Got home and put it back in the egg at 450 for 15 mins. The internal temp got to 140 which ended up being a perfect medium for everyone. It was freaking awesome!

[detlef]

Ours came out awesome, but it cooked way faster than I was expecting. I'm glad I checked when I did.

 

Seriously, if any of you have access to dry aged meats (our Whole Foods has an aging program), I can't speak highly enough about it.

 

Pricey as heck, but worth it for special occasions.

[bpwallace49]

Ours came out awesome, but it cooked way faster than I was expecting. I'm glad I checked when I did.

 

Seriously, if any of you have access to dry aged meats (our Whole Foods has an aging program), I can't speak highly enough about it.

 

Pricey as heck, but worth it for special occasions.

 

Converted a big stand up double cooler at work into a dry aging locker for my chef. It is a pain getting the humidity just right, but oh so worth it in the end. That focused, mineralogy flavor is just amazing.

[detlef]

Converted a big stand up double cooler at work into a dry aging locker for my chef. It is a pain getting the humidity just right, but oh so worth it in the end. That focused, mineralogy flavor is just amazing.

That's effing rad. Good for you guys. Seriously, your members are lucky.

 

Just cut off a chunk of last night's roast and squirted on a bit of some truffle dijon that someone brought as a gift for us. Dude.

[whoopazz]

Frickin stoneware roasting pan split in the middle of cooking my $75 rib roast Rib still turned out really good but no au jus of course, and a nasty cleanup job in the oven. Worst part is I had the metal roasting pan in my hand and changed my mind at the last minute to go with stone. Started the roast at 550 and that stone didn't make it.

[Scooby's Hubby]

SH- what are you doing with the juices? i'd separate regardless and if you wanted to thicken, use that fat in making a little roux. i have also reduced the separated jus to tihicken/intensify flavors

Actually did not have the juices with the bone-in as I did with lthe boneless I cooked a few weeks ago. I use a 'foil bowl' to sit the roast in (after it has been on for 30 minutes) so I keep the juices and then pour that in a 5 cup glass measuring cup and cool off in freezer/fridge then seperate the most of the fat. That stuff turned out to be pretty stout (and tasty). I should have thinned it out some, I guess with a little more fat? Any way to use a little red wine here?

[Bier Meister]

Actually did not have the juices with the bone-in as I did with lthe boneless I cooked a few weeks ago. I use a 'foil bowl' to sit the roast in (after it has been on for 30 minutes) so I keep the juices and then pour that in a 5 cup glass measuring cup and cool off in freezer/fridge then seperate the most of the fat. That stuff turned out to be pretty stout (and tasty). I should have thinned it out some, I guess with a little more fat? Any way to use a little red wine here?

 

 

i'd saute mushrooms, pour in some red wine and cook off the alcohol, then ad the jus

[Atlanta Cracker]

Any suggestions on what to do with the 3 ribs and associated meat/fat that came off of the roast?

[Bier Meister]

Any suggestions on what to do with the 3 ribs and associated meat/fat that came off of the roast?

 

 

what are you looking at? chunks of this and that? or 1 large piece?

[Atlanta Cracker]

what are you looking at? chunks of this and that? or 1 large piece?

 

I have 3 large ribs in tact with all the meat, etc attached. I was thinking something like this that I found sounded good:

 

Deviled Bones

From "Bones," by Jennifer McLagan. After the cooking is over, a standing rib roast yields another treat. You can return the bones to the oven to crisp them, then eat them as-is. Or you can refrigerate them and use them to make this the next day. The number of servings depends on how many bones you have -- and how willing you are to share.

1/3 cup unsalted butter

1 teaspoon dry mustard

1 teaspoon cayenne pepper

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper

3 to 5 leftover beef rib bones

1 cup fresh bread crumbs

PREHEAT the broiler to high. Melt the butter in a small saucepan. Remove from heat and stir in the mustard, cayenne and Worcestershire. Season with salt and pepper.

BRUSH the ribs with the spiced butter, then roll in the bread crumbs, coating well. Place in a broiler pan and broil, turning occasionally and basting with remaining butter, until golden brown, 12 to 15 minutes.