PRippley Posted December 26, 2015 Report Share Posted December 26, 2015 Started off with a full 7 bone prime rib roast 16.5 lbs bones cut off and tied back on by the butcher (Cartwright's in Grants Pass Oregon, fantastic meat and organic market that just also happens to have a 30 tap growler station). Cut off approximately 4 lbs for a future dinner for just the two of us. Here's what was left. Rubbed it all over with coarse ground salt, the day before, then the morning of, rubbed with a mixture of black pepper, more salt, garlic powder, ground mustard, tiny bit of red pepper and Worcestershire sauce. I like Charles, prefer the sear first method, but unlike Charles I only have one KK, so I seared mine in the oven at 550 for 7 minutes. Saphira was set up with deflector stone in and main grate, heat soaked for an hour plus and pegged at 340 degrees. Prime was on for about 3.5 hours and pulled at IT of 138. This is as close to a money shot as I can get because we had to carry the prime over to the neighbors and as usual in the last half hour before Christmas dinner, chaos reigned! Here's when it was just me and Saphira chillin Take aways,- I cooked the prime at too high of a temperature it was done earlier than I thought. Next time I am going to shoot for 250-275. We had several of the group who do not like bloody meat, unlike me who tends to the rare side of medium rare. So the IT of 138 was way overcooked for me, after resting and raising several more, but the group raved about it and regardless of the fact that I thought it was overcooked it was moist, juicy and tender. That result I attribute 100% to Saphira. Last takeaway, I am going back to a more simple rub I have used on 99% of my primes and that is lemon pepper, salt and pepper, stuck to the prime with good old butter. The concoction I made just didn't taste as good or form as nice a crust and it looked, though it didn't taste, thank goodness, burnt. In the final analysis everyone was happy and well fed and we ended the evening with a nice walk around the light show at a local park. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 26, 2015 Report Share Posted December 26, 2015 Another great prime rib cook. Loving it. Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted December 26, 2015 Report Share Posted December 26, 2015 Well it looks great! What IT do you normally shoot for? Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 26, 2015 Author Report Share Posted December 26, 2015 It was great tasting! I would normally shoot for maybe 10 degrees less, 128, but sounds like with all the posts here, and the way I like it I could pull it at around 120 ish...? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 26, 2015 Report Share Posted December 26, 2015 PJ, it sounds like a grand time was had by everyone, perfect. The roast sure looks very tasty. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 26, 2015 Report Share Posted December 26, 2015 Nice job, since your guests all raved!! Plus, love the Anchor Steam pic!! Was my first "craft" beer back in the day! Anchor Steam and Henry Weinhard's Private Reserve were my beers of choice after college, i.e., when I had money!! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 26, 2015 Report Share Posted December 26, 2015 Looks good to me.. As long as it was moist, juicy and tender it's gotta be considered a win.. I'm constantly amazed how good my so called failures turn out and taste. Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 26, 2015 Report Share Posted December 26, 2015 Great looking rib roast. Sounds like guests were happy. Hard to please everyone when all you really want is the rare side of md rare (which is the way we like it at the Bistro) Sent from my QTAQZ3 using Tapatalk Quote Link to comment Share on other sites More sharing options...
skreef Posted December 26, 2015 Report Share Posted December 26, 2015 That is one"Big hunk of meat".looks great.you have a beautiful park there.love to walk thru there. Sent from my QTAQZ3 using Tapatalk Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted December 27, 2015 Report Share Posted December 27, 2015 Looks great PJ and fantastic lights! Benton Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 27, 2015 Author Report Share Posted December 27, 2015 Thanks everyone! Looked in the fridge for some leftovers yesterday, was thinking of making a beef stew and all we had was the bones, no meat left, that confirmed for me everyone thought it was good. Made me smile, just like you all do! Quote Link to comment Share on other sites More sharing options...
tony b Posted December 27, 2015 Report Share Posted December 27, 2015 WONDERFUL!! Quote Link to comment Share on other sites More sharing options...
