Seems everyone wants a prime rib roast (this weekend, after Thanksgiving turkey) so here’s what I plan to do. Haven’t made one before so I’d love to get opinions from you guys if you have.
I have not done a prime rib roast yet so no advice on the time. I have not really seen the benefit of the pre-searing. Doing it after seems to work fine and I cannot notice a difference in taste.
Thanks John, was thinking that the burned fat taste might penetrate the meat after so many hours.
Weight of roast won’t help. We’d need more information, like the thickness and how well done you want to cook it…
Alrighty, follow up on the rib roast from above.
Looks really good. Did you get much smoke flavor? Smoke permeates cold meat better than hot so I am guessing only some surface taste.
That looks perfect. Bet those rib bones are wonderful as well