Wow that looks absolutely amazing I have recently converted from gas to charcoal with my first Weber kettle and the flavors are phenomenal I can't believe I've missed out for so many years next on my list is to eventually purchase the slow and sear. But I got a butter up the Wife for that one. Excellent video guys I always look forward to seeing your next.
Thanks! Remember Father's Day is coming up so that might be an opportunity for you... or perhaps you need the SnS to make her a nice Prime Rib dinner for Mommy day. Or if you're in the no kids zone you can head over to our Facebook group for more tips on spouse approval for SnS acquisition. lol facebook.com/groups/1885522028370703/
I bought a 19lb USDA Prime Ribeye from Costco and dry aged it for 36 days. I'm reverse searing it tomorrow on my BGE. I trimmed it all up today and applied salt, pepper, thyme, and garlic cloves. It should turn out amazing.
So I followed this technique and it worked perfectly . Unbelievable - removing the bone prior to cooking is smart, and the rub was amazing. I don't have a slow n sear, so I just used one weber basket - kept the temp between 215 and 245 - and it was amazing. Good job adrenaline BBQ!
Yep! Removing the bone before smoking actually allows you to *ADD* flavor, as you can season/salt the side that would normally be hidden by the bone, as well as get a nice smoke layer on that side. Leaving the bone in for flavor is a total myth.
Wow! Amazing cook! This is THE technique for cooking prime rib. I wish I could show this to all the sous vide fan boys (Chef Steps) and watch 'em drool.
Mighty tasty prime rib! After the prime rib is cooked I like to separate the cap from the eye and give a quick extra sear to the layer of fat on the cap that surrounds the eye. And when cooking rib-eye steaks, I separate the cap for the eye and cook them separate. It gets better rendering and crisping up of all that tasty fat.
You guys made my day. A big prime rib is a Christmas tradition here. This year I will be using my new slow N' Sear and following this video to the letter. Thanks!
Spices at 4:00 Grill temp 225° Pull at 125° internally will raise 5° to finish at 130° at center. Now for me I put it in a ice chest wrapped in foil. Then transported to friends house and put in oven (convection if available) 500° for 8 to 15mins carve and serve. Fat will not melt and flow into the meat under 130° so if you are a 6 hour cooker or smoke junkie don't go down below 160° grill temperature. Now for you tender junkies dry brine 24 hours cold( 32° to 55°) smoke (fruit) 2 to 6 hours. Sous vide at 137° for 3 plus hours then reduce to under 130° and hold until ready for sear carve and serve. Remember to use the drippings from the bag for sauce.
You’ve got several renditions of this cook on your channel and for me, this one’s still the best. It’s my go to refresher course every year. Getting ready for another EPIC Christmas roast!
Good video! The final product looks fantastic. Here's a thought for those who like the bones... While the ribs in a rib roast serve mainly as a rack to support the roast while cooking they can be quite delicious when cooked or, if you don't want to eat them, you can use them as a base for making a delicious jus. If you want to eat them, throw em on the grill in the last hour, or so, of cooking and then finish with a sear - next to the cap of a ribeye, the meat around the bone is my favorite part. If you want to make a jus, heat up some oil in a sauté pan, brown the meat on all sides to form a "fond", brown bits, in the pan. On high heat, deglaze with .5 to 1 cup red wine and let it reduce by about half. Put the ribs back in the pan and add the beef stock, how much depends on how much jus you need: I prefer to use a good unsalted stock so I can flavor the jus as I go. Once the stock is in reduce the heat to a simmer and toss in a couple sprigs of fresh sage and let that simmer with the jus for maybe 5 minutes then remove the sage. Let the jus reduce a bit to concentrate the flavor, check for seasoning, this is where I add salt, and viola - you just made a red wine sage beef jus. Easy peasy. I'm curious to try putting a drip pan with some beef jus and a mirepoix, chopped onions carrots and celery, beneath the roast while smoking to catch the drippings and use that smoky goodness as a base for my jus. I've done this with turkey gravy and it was amazing!
Actually @T-Roy Cooks did a video on this technique late last year, but it was an oven cook. Based on his results I'm thinking you could easily add your tweaks to this recipe and be very successful.
Got my Slow-n-Sear about a year ago and I can't get enough of it! That prime rib looks out of this world delicious. I did one similar to this for Christmas. After watching your video, I have to go find another Prime - Prime rib roast for this weekend! Thanks for all your videos! Oh, tell me about those silicone (?) gloves you used to lift the hot roast & grates with. I would like to find some of those.
Love the videos. Just want to put that up front. The "prime" in prime rib does actually refer to the grade of meat. The cut would be a rib roast, or rib sub-primal. FWIW
We're grilling a prime rib for Christmas dinner using the S 'n S, and I have two questions: How much cook time should I figure for a 6-8lb boneless prime rib? And do you rest the meat before serving? Many thanks.
Posting to an old video. Doing a rib in prime rib tomorrow. Decided to remove the ribs as you suggested. Should be a great cook. BTW I purchases a S&S and have to say it is the best accessory ever for a Weber Kettle. Looking forward to dinner tomorrow, July 4th.
Just to add to yesterday's comment: I applied the technique(s) you suggested and had a great result. Thanks for such a worthwhile clip. For the interest of other Australian BBQers, I used a couple of small pieces of red gum for the smoke. Very nice (non acrid) flavour.
Another gem. Thanks gentleman!! 2 quick questions: 1st. When you let the prime rib sit over night for the dry brine, do you cover the meat at all? 2nd: why put the prime rib back in the fridge after you've seasoned it. I always thought room temp meat is the best way to go when cooking. Thanks again guys! Can't wait to get my SnS!
1st question I have wondered about too. I always leave the meat uncovered in the fridge. 2nd question, smoke sticks to cold temperature meat better so you don't have to use as much wood.
1st question - It doesn't make a big difference but go uncovered if you can. Cover if there are any possible off odors in the fridge you don't want transmitted to the meat. @mnehls is correct about the 2nd question.
Appreciate the response! Now on to more important matters, I am unable to order my SnS!!! I emailed info@abcbarbeque but the email was returned failed. Would love some assistance...
Thanks for a great presentation. I will be using this technique on a small beef roast tomorrow. And your background (cooking) music track is really pleasant.
I'd highly recommend the switch over to wood lump charcoal. Briquettes have a lot of filler in them. Nothing better than just cooking with lump charcoal that was made only from wood and then your wood chunks for smoke / flavor on top of that. Don't take my wood for it, look up any number of youtube videos on comparing charcoal briquettes to wood lump coal. You'll get a cleaner burn from the wood lump charcoal every time. (One of my favorite videos is by AvE...no nonsense, you might learn a thing or two, and definitely have a laugh.) Edit: Charcoal smoke puts off that awful tasting white smoke. Lump Charcoal burns more completely, putting off less white smoke.
Three hours? I did a 6lb prime rib in 80 minutes on my Weber kettle. Internal temp was 138 degrees. Cooking temp was kept at 320 degrees. It was fantastic. But I will give a longer cook a try to see if it's better.
Thats that is how a good engineer would cook a rib roast. Ive been cooking them for years. Ive always wanted to do one on a pit but always to scared to ruin 150 + dollars worth of choics grade meat. Ive used the reverse searing method on ribeyes never on a whole rib roast. Thats the best ive seeing after streaming over 100 videos
Wish I could give you guys 100 thumbs up. I watch this every time I cook a rib roast on the Weber kettle. I also like how the bald guy looks like the dad, Red from That 70s Show.
@FooBar Maximus Did you see the end results from this video, they nailed it on the Weber? I no longer have a Weber but still have a kettle grill. It takes a little manipulation as shown in the video but you can get low temp cooking on a Weber and essentially have the same process and results of a stand alone smoker.
Best guess is that in a stock, the flavor of the bones are mixed throughout the stock whereas cooked on a hunk of meat maybe the 1/2 inch beside the bone may obtain some flavor. I imagine you could put teabags all over the outside of a roast. Maybe 1/2 inch would taste like tea as opposed to those same teabags in a pot of water - it would all be tea flavored. If true then you'd be paying more for less as the weight of the bones are included. Dont think either would be noticeably different at least in my experience. If youre making a jus then why not go bone-in plus you get meat snacks while it rests. :)
Because bones in stock are ground to make contact with the entire broth, not just one small side of a giant hunk of meat. Also, the bone *marrow* itself is mixed in with most stock, something you will never get on a prime rib roast, nor any cut of meat.
Looks delicious. I have to explain the pool of drool on the table to my wife now. I did a similar roast on my SnS (NY strip though) with Mrs O'leary's recently and it was the best roast I've ever done. Didn't look quite as good as yours though.
You all are absolutely correct bones don't provide flavor! Rare is 125 and medium rare is 135 at which the bone doesn't melt (or even at the higher temps of medium and well done). However, the bone does block heat the main reason for this "Myth" of bone in steaks being "Better" is because butchers charge by the LB... so they could charge more for the same amount of meat if the bone was in rather than out.
Austin Grove I usually see boneless costing more where I'm from cause they have to cut it out. Meaning more labor. So it's cheaper for me to buy bone in and cut it out myself.
Its interesting that when you Sous Vide a roast with these spices.... you basically lose their taste.... That's why I started to add the rub post sear... with very interesting results.... So , Im wondering why, with your slow cook smoke technique, the spices flavor is retained?
So you've had this up a while so I'm hoping you notice this post. What about au jus? If I want au jus should I keep the meat in a pan during the low/slow part?
What size roast was in the video? I realize I’m cooking to temperature, but I was hoping to have a ball park figure for length of time. I’m doing a 9 lb roast.
Great video as always. I have one quick question for you. When you cooked steak, you left the steak uncovered in the fridge for the dry brine. On a brisket & pork butt, my understanding is that the meet is covered during the dry brine. Does the prime rib fall under the large meat covered category? Thanks for the guidance.
Hey Justin and Dave! For the adding charcoal part, i noticed you just added unlit charcoal to the fire instead of lighting more in a chimney. Is that advisable for any of your old grate techniques? I'm still trying to figure out a way to light a chimney of charcoal away from the kettle (on an elevated balcony. I've thought about trying it over a flipped over galvanized bucket as Alton Brown suggests.
The bucket works. You can always add unlit to the fire and just wait for them to get fully lit before you start searing... Not ideal because your meat will likely cool off while the fire's heating up but if you're on a balcony you do what you gotta do. Try the bucket first though, and get a BBQ Dragon if you don't have one. They really speed things up!
@@SnSGrills Hey there. I think the confusion comes from the video. You take the meat off, then add unlit, and I too was wondering what you do with the roast in the mean time? I don't want it to cool off either, so detailed info on how this step is executed is key. I'm going to assume get a chimney lit before the meat hits 125, but how long before so I don't just burn it all down or it's not ready? For your steak video you say to get the chimney going when the meat hits 80-90 and that worked great. Thanks!
Thanks! If you had purchased the SnS from our website with the DnG Pan you'd save on shipping. You have 4 hours until we ship orders for the day, so there's still time to cancel the Amazon order and use our website abcbarbecue.com. All orders, whether placed on our site or on Amazon, are shipped out by us from the same facility.
Looks like a great piece of meat . Am puzzled? what is the difference in the Cold Grate Technique and reverse sear. Seems like the same thing with different name ? mikey
Cold grate technique describes how we sear using the coolest part of the grate. This allows you to get an even all over sear and prevents flare-ups and burned charred fat/meat. Watch our other videos on steak, chicken thighs, and lamb chops to see the technique further demonstrated and explained.
That's called the sear, in that case a 'cross hatch'. It's also good. In this case, you're also getting a sear, but it's uniform, edge to edge. Just a different way to skin the same cat. :)
Great question. Paint me as clueless.....been grilling a long time and this is the first I've heard of the cold grill method. All the feedback makes sense so I have a new weapon to add to the arsenal.....well new for me. Thanks. = )
Water follows sodium so moisture will stay inside. That's why a "low sodium diet" is better for those with high blood pressure. The less sodium they eat, the less amount of water they will retain and that helps keep blood pressure lower.
I just wanted to ask what the starters pieces are that you use to start the charcoals in the SnS? Where can you buy them? Great videos too, I have learned a lot through watching your videos, especially the "Dry Brine" technique, Love it. Keep up the good work, and thanks.
Thanks Bill! To answer your question about salt, you're right. Salt will draw moisture out at first, but then that salty brine sinks back into the meat and over a day or two the salt evenly distributes itself. Salt levels seek equilibrium. Once that salt is in there it not only adds flavor but it also holds on tight to moisture and reduces the amount that is lost during the cook. End result is much juicer than it would be without salting (dry brining) a day or tow before the cook.
You said to salt it and let it sit for a couple days. I am doing a 42 day dry aged Prime Rib roast, so I'm wondering if that method still applies in that case? Need to know your thoughts... Christmas is coming. :D
4-3-2021 I am getting choice rib roast from walmart for $8.99 a pound.. I've done prime and I cant tell a difference. Taste or tenderness wise. In fact I've cooked select ribeye and if cooked right? Is as good as choice..But.. maybe with my 51 yr. old pallet I cant tell. But I can tell the price difference !!! Haha
The grading system isn't perfect and it's based on a lot of ratios and estimates. I always say "Buy a good cut of meat when you see it...regardless of grade." lol. Thanks for watching, Andrew.
What are your thoughts on "flipping" grill grates "upside down" and using them as a grilling surface for both this, steaks or anything that could use a sear?. It would seem to me to give a full surface sear and you would only be turning the roast and not be dealing with turning the base grate. Really like the video and comments,, I also check in on "maniac" site.
George I assume you are talking about the product branded GrillGrates that's made out of anodized aluminum. They'll work very well, especially on a grill that needs help with searing, like most gas grills. With the Slow 'N Sear and charcoal you can get more searing power from direct radiant heat using a mostly full basket of lit charcoal. We love Grill Grates and sell a custom kit that works very well with the Slow 'N Sear, but to execute the recipe above we'd recommend our cold grate method if you have a Slow 'N Sear and a kettle (circular) grill grate that can be spinned.
Yes that is the product that I meant. Thank you for your very prompt reply I am using a Napoleon charcoal kettle. I really appreciate and watch both of your channels. You two are both informative and entertaining. Thanks again.
George our Slow 'N Sear works very well with the Napoleon grill. Check out this video by @Smoky Ribs: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-duIx71mJex0.html
@@RG_sssSMOKINGI seasoned it with a rub and let it come to room temperature..I smoked it at 225 until the internal temp was 115..I triple wrapped it in foil and then a towel and put it in a cooler to rest for 2 hours..I smoked it with apple wood on a Oklahoma joe highland.
I totally agree with NO BONES! They do promote uneven cooking and no flavor. The amount of surface area created by removing the bones is that much more to SEASON! well worth it
I'm glad I don't eat at his house, bones and fat do add flavor, but I do love these comedy chefs they give me a good laugh.😂🤣😂🤣😃😄😅 I do love to watch your videos. Keep up the great work my friend
Keeping the bone on helps prevent shrinkage and does enhance flavor You don't want a roast any smaller than three bone for less shrinkage otherwise great video
Hi Kim, Meat shrinks when you cook it regardless of bones or size. It sounds like you are suggesting buying a bigger roast or one with bones will prevent that. If that's not what you are trying to say, I apologize for the confusion. Thanks for watching!
@@SnSGrills I guess one of the worlds best Chefs Gordon Ramsey don't know what he is talking about when he says LESS shrinkage and better flavor with the bone on.And i know for a fact that a bone in ham tastes a lot better with the bone in.Each to their own.That and the meat on the Rib roast tastes mighty good i may add
That is one good looking rib eye roast... I roast mine without the ribs also. I buy a 7 bone rib roast, remove the ribs and save them for a separate cook, then butcher into smaller roasts and steaks. Thanks! :>)
The sear was unnecessary here in my opinion! SNS did a great job of keeping temps where they needed to be. Its your brand to reverse sear so you had to do it!
you're actually misspeaking and misrepresenting in the beginning of the video. "Prime Rib" is standing rib roast of prime grade. If its not prime rib, it should be referred to as "standing rib roast." Many people make the same misnomer and misappropriate the term "prime rib".
