“The Prime Rib Recipe I’ve Perfected Over 10 Years (And Why the 3-Day Brine Changes Everything)” The Porkrastinators Prime Rib Recipe
“The Prime Rib Recipe I’ve Perfected Over 10 Years (And Why the 3-Day Brine Changes Everything)” The Porkrastinators Prime Rib Recipe
by Civil-Try4920
38 Comments
Odin_Exodus
Commenting to come back later, looks spectacular!
a4hope
Sounds great. I did step #6 in the smoker and #10 on the grill when I did prime rib and everyone loved it.
SphincterWrinkles
MY LOINS HATH STIRRED
messfdr
I’ll give this a try! Thanks for sharing.
DirectCustard9182
I just throw mine in the oven at 500 degrees. 5 minutes per pound and shut it off and let it cook. Next time im going to do a 4 day brine wrapped in cheese cloth.
forrealliatag
Honest question: why salt for 3 days? I get the 3 days of air in the fridge to dry the meat but after a few hours the salt has penetrated as far as it will go.
jrshall
Nice, detailed recipe. I may try this next time. What is the final temp?
ARSEThunder
Are you using any dripping for the au jus? Either way, this looks perfect – thanks for sharing!
Difficult-Being-4329
Lord have mercy
Shadowcreeper15
Im gonna try this just not the butter slather. I’ve never been a fan of butter on beef. By my god does this look perfectly cooked.
ksons
Great recipe! This is very close to what I have been doing for 4-5 years now. Just a couple things I do slightly differently. – Dry brine for 3 days in cheese cloth. Rewrap (fresh cloth) and re-salt after day 2. Max water gets pulled this way. – I do a dry herb and S&P coating after a little oil rub before cooking, but I am going to finally try butter next time. – Cook at 225/250 to 118 (if bone-in) let rest for 20-30 mins. Carry over heat will get it up to 130 easy.
dentrecords
Looks awesome and looking forward to trying this out. FYI “au jus” means “with jus” so saying with au jus actually means “with with jus”.
RobotBureaucracy
prime time
Tatworth
So, a three day dry brine then cooked reverse sear? What is changed from the way millions of others cook it? The au jus from a can?
Duff-Guy
Totally saved and will be trying
damik87
Que corte de carne es?
Se ve bien, como lo cocinaste?
[deleted]
[deleted]
AncientMarinade
Looks great! The only thing I would say is that putting your roast on the counter before cooking it will not “bring it up to temp.”
It doesn’t do any harm for that short period of time, but it probably only results in bringing it up by a couple degrees. Basically, you could skip that step and still get that great result.
effervescent_idiot
.
Independent_Big7143
what’s your rack height in the oven?
bigspeen3436
Seeing as the sub we’re in, my only suggestions are to cook it on a smoker and sear it on a grill.
Ivy_Thornsplitter
I do something similar but I smoke it with apple until rare. Let rest, then cut to desired thickness and sear each side.
k2718
Why do you rest the roast for 15 minutes uncovered and then 15 minutes covered
Prospero424
Great recipe! I do a very similar cook several times a year and it comes out great. The dry brine really is mandatory.
I would caution folks not to wrap a salted roast in aluminum foil for multiple days, though. The aluminum will react with the salt and both corrode the foil and affect the flavor of the meat at the surface. Easy way around this is to wrap in plastic wrap, *then* wrap in foil.
A trick that I learned from Meathead that I like (that I know not everyone agrees with, which is fine) is to remove the bones then truss up the roast into as round of a shape as you can make (for even cooking), and then use the bones to create the au jus. I go back and forth on this, but I do it for most cooks. It solves the problem you noticed of not getting many drippings from a low and slow cook and will taste way better than a jus made from a can of beef broth, which contains very little actual beef.
Or just buy some soup/neck bones at the store and make it from those. They’re cheap. But do roast them first.
For folks cooking these on a grill or smoker: I have tried it every which way, and I find that adding just a *little* smoke gives a superior flavor. You treat it like a brisket and it’s going to taste like a brisket and not a roast. I generally cook it indirect over charcoal at 225-250 and just add a piece of wood the size of a finger or two to the fire. That’s all it takes.
Any_Shine3688
🤤
Airscab
Thank you will give this a shot
ScandyAndy
This is the way I’ve done it for years. I don’t worry about wrapping it, but that’s mainly because the fridge it goes in is a drink fridge and there’s no other smells or whatever it can absorb.
DavidAg02
I follow a very similar recipe but I do the cooking on a pellet smoker and sear it over charcoal. It is phenomenal.
cloud9mindstate
yum
TAckhouse1
Drool…
Lokr_2
Can I sous vide the 225 to 122 and then roast in oven?
grandma1995
What happened to your old account?
Sobie17
Pretty solid looking recipe. I’m going to try the herb butter you recommended and do this three day brine as opposed to the single overnight. I typically do the blowtorch method as opposed to the hot oven to just cook the outside only as much as possible in the quickest amount of time.
sneaky-pizza
Interesting! I do the 500 sear to start, but I’m going to try your way next. My ingredients are almost exactly the same as yours, but I haven’t tried onion powder yet. Your Au Jus is different, but I have no doubt it’s awesome. Thanks for the post
Edit: Do you have the butcher cut and tie back the bones?
smotrs
Can’t emphasize how important the brine is. I do the same several times a year but on my smoker. I alternate between butter garlic spread and a garlic and herb rub. So good.
Great job with the instructions and cook. 👍
Dent8556
So how long at 500 degrees?
danasty01
No need to rinse off the salt coating after the 3 day brine? Looks like a banger recipe!
38 Comments
Commenting to come back later, looks spectacular!
Sounds great. I did step #6 in the smoker and #10 on the grill when I did prime rib and everyone loved it.
MY LOINS HATH STIRRED
I’ll give this a try! Thanks for sharing.
I just throw mine in the oven at 500 degrees. 5 minutes per pound and shut it off and let it cook. Next time im going to do a 4 day brine wrapped in cheese cloth.
Honest question: why salt for 3 days? I get the 3 days of air in the fridge to dry the meat but after a few hours the salt has penetrated as far as it will go.
Nice, detailed recipe. I may try this next time. What is the final temp?
Are you using any dripping for the au jus? Either way, this looks perfect – thanks for sharing!
Lord have mercy
Im gonna try this just not the butter slather. I’ve never been a fan of butter on beef. By my god does this look perfectly cooked.
Great recipe! This is very close to what I have been doing for 4-5 years now. Just a couple things I do slightly differently.
– Dry brine for 3 days in cheese cloth. Rewrap (fresh cloth) and re-salt after day 2. Max water gets pulled this way.
– I do a dry herb and S&P coating after a little oil rub before cooking, but I am going to finally try butter next time.
– Cook at 225/250 to 118 (if bone-in) let rest for 20-30 mins. Carry over heat will get it up to 130 easy.
Looks awesome and looking forward to trying this out. FYI “au jus” means “with jus” so saying with au jus actually means “with with jus”.
prime time
So, a three day dry brine then cooked reverse sear? What is changed from the way millions of others cook it? The au jus from a can?
Totally saved and will be trying
Que corte de carne es?
Se ve bien, como lo cocinaste?
[deleted]
Looks great! The only thing I would say is that putting your roast on the counter before cooking it will not “bring it up to temp.”
Kenji tested and disproved that myth, https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it
It doesn’t do any harm for that short period of time, but it probably only results in bringing it up by a couple degrees. Basically, you could skip that step and still get that great result.
.
what’s your rack height in the oven?
Seeing as the sub we’re in, my only suggestions are to cook it on a smoker and sear it on a grill.
I do something similar but I smoke it with apple until rare. Let rest, then cut to desired thickness and sear each side.
Why do you rest the roast for 15 minutes uncovered and then 15 minutes covered
Great recipe! I do a very similar cook several times a year and it comes out great. The dry brine really is mandatory.
I would caution folks not to wrap a salted roast in aluminum foil for multiple days, though. The aluminum will react with the salt and both corrode the foil and affect the flavor of the meat at the surface. Easy way around this is to wrap in plastic wrap, *then* wrap in foil.
A trick that I learned from Meathead that I like (that I know not everyone agrees with, which is fine) is to remove the bones then truss up the roast into as round of a shape as you can make (for even cooking), and then use the bones to create the au jus. I go back and forth on this, but I do it for most cooks. It solves the problem you noticed of not getting many drippings from a low and slow cook and will taste way better than a jus made from a can of beef broth, which contains very little actual beef.
Or just buy some soup/neck bones at the store and make it from those. They’re cheap. But do roast them first.
For folks cooking these on a grill or smoker: I have tried it every which way, and I find that adding just a *little* smoke gives a superior flavor. You treat it like a brisket and it’s going to taste like a brisket and not a roast. I generally cook it indirect over charcoal at 225-250 and just add a piece of wood the size of a finger or two to the fire. That’s all it takes.
🤤
Thank you will give this a shot
This is the way I’ve done it for years. I don’t worry about wrapping it, but that’s mainly because the fridge it goes in is a drink fridge and there’s no other smells or whatever it can absorb.
I follow a very similar recipe but I do the cooking on a pellet smoker and sear it over charcoal. It is phenomenal.
yum
Drool…
Can I sous vide the 225 to 122 and then roast in oven?
What happened to your old account?
Pretty solid looking recipe. I’m going to try the herb butter you recommended and do this three day brine as opposed to the single overnight. I typically do the blowtorch method as opposed to the hot oven to just cook the outside only as much as possible in the quickest amount of time.
Interesting! I do the 500 sear to start, but I’m going to try your way next. My ingredients are almost exactly the same as yours, but I haven’t tried onion powder yet. Your Au Jus is different, but I have no doubt it’s awesome. Thanks for the post
Edit: Do you have the butcher cut and tie back the bones?
Can’t emphasize how important the brine is. I do the same several times a year but on my smoker. I alternate between butter garlic spread and a garlic and herb rub. So good.
Great job with the instructions and cook. 👍
So how long at 500 degrees?
No need to rinse off the salt coating after the 3 day brine? Looks like a banger recipe!
Does it matter if you use regular table salt?