Prime Rib!

[kirk89gt]

So when I cooked my rib roast, I was able to get it to a medium in the center. But it was a radiant of brown from the outside of the eye to pink in the center of the eye. How do you get a nice pink color throughout the entire eye of the roast?

For reference, I cooked it at 500 degrees for 20 minutes, then turned it down to 325 for the rest of the cooking until the temperature was at 137, at which point I took out to rest.

Pull the roast out around 120-125 internal temperature, foil it, and let it sit. The roast will still cook out of the oven. I have seen the internal temp increase anywhere from 10-15 degrees after you pull it out of the oven.

 

[SCNCY]

Thanks for the advice, I may have let it go too far. When I cut in to my roast, it was at a temp of 147, so it increased in temp by 10 degrees. Guess I just need to take it out sooner. Thanks!

 

[imaclone2]

Said no man ever

 

[cycloneG]

So when I cooked my rib roast, I was able to get it to a medium in the center. But it was a radiant of brown from the outside of the eye to pink in the center of the eye. How do you get a nice pink color throughout the entire eye of the roast?

For reference, I cooked it at 500 degrees for 20 minutes, then turned it down to 325 for the rest of the cooking until the temperature was at 137, at which point I took out to rest.

Reverse sear is the way to go.

https://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

 

[jdcyclone19]

Thanks for the advice, I may have let it go too far. When I cut in to my roast, it was at a temp of 147, so it increased in temp by 10 degrees. Guess I just need to take it out sooner. Thanks!

did you tie the roast before cooking to make it more uniform? That also helps achieve a more uniform cook.

 

[cycloner29]

Thanks for the advice, I may have let it go too far. When I cut in to my roast, it was at a temp of 147, so it increased in temp by 10 degrees. Guess I just need to take it out sooner. Thanks!

I here you on that!!

The reverse sear worked really well. Took my smoker about 15 minutes to get to 490 temp to allowed it to burn off some of the grease on the drip tray. 15 minutes in the smoker and got a nice color on it.

 

[SCNCY]

did you tie the roast before cooking to make it more uniform? That also helps achieve a more uniform cook.

I did tie the roast. I cut the bones off prior to cooking it, so I tied them back on.

 

[jdcyclone19]

I did tie the roast. I cut the bones off prior to cooking it, so I tied them back on.

I use to tie the bones back on but found that effort isn’t worth it and you don’t get as uniform of a roast.

The ribs are much better saved and then bbq’d, imo.