Agree. A great learning site. I just realized my oven also has a fan, so I seared it at 500 for about 17 minutes, then turned it down to 325. I'll pull it out at 119 degrees internal temp, let it rest, let temp climb, then slice it after 1/2 hour of resting. Timing is critical because son in law is working patrol on the streets as a CHP, and will be here hopefully 515pm. As the worker, he takes priority over everyone else.Please share, I learn more here than anywhere else!
I used your method and cooked it at 225 since my smoker goes from 180 then 225, 275, 325, etc. Chinese mustard is really tough to find it took me about 5 stores and a couple Chinese restaurants, but I found the last one at a Stater Bros. Market. I used the Traeger special blend mix pellets that they had at Costco, it took about 4 hours to cook for a 4 bone roast, but it was pretty cold out tonight. I pulled it off at 223 degrees and I let it sit for about an hour and cut it into thin slices instead of 1” slices. It was medium rare throughout the whole roast. It was awesome and the best one I’ve done so far. Thanks for posting this method. (Thumbs up emoji).Cut the meat off the bones, trim the excess fat, french the bones and tie back onto the bones.
Cover with Chinese Mustard, season with lemon garlic pepper, salt, and more pepper.
Stick temp monitor into middle of prime rib.
Put on any smoker, cheap to expensive, at 200 degrees.
Get drink and cigar, tell wife and others you are very busy with the roast and will be on the patio watching the roast to make sure it comes out right.
Watch football in peace.
Remove roast at 120 for rare plus, 125 for medium rare. Make certain to confirm temp with accurate meat probe.
Wrap tightly in aluminum foil, put in small cooler or wrap in towels for 30 minutes or until everyone gets the rest of the stuff done.
Open, cut strings, remove from bones, slice to desired pieces.
Do dishes by hand for two hours because someone always wants to use the china....
3 bone roast typically takes about 3 hours, a 5 bone roast typically takes about 3:30.
I made a blue cheese, garlic sauce with just a touch of horseradish. It came out perfect. Sorry, got busy in the kitchen and forgot to take pics, but it was a hit.
Curious how the comparison turned out? Hopefully you got multiple opinions?
I did not tell any of them which was which. The Ralph's one was completely eaten. The prime had half left. Only my 1 BIL could tell the difference. My Mom was talking how good it was and I told her She had not even tried the Prime yet. I could tell but the difference was not worth the extra $77. There was more fat on the cheaper cut and I could feel the difference in weight after cooked. The prime felt denser. For the group I cooked it for better off with 2 from Ralph's for $80. The Costco one was $117 Ralph's $40. My dog ate more of the prime than anyone.Curious how the comparison turned out? Hopefully you got multiple opinions?