My dinner was a huge success! I'm a beginner with lots to learn and you have all been wonderful. We sliced the bones off the roast, salted liberally, and tied the ribs back on 2 days before cooking (another Serious Eats, Food Lab article - scroll down to SALT). I read that the salt will draw the moisture out at first, but then it will reabsorb the moisture along with the salt, carrying the seasoning deep within the meat. This was the only thing I did differently from a few weeks ago when I ran my trial run, and this roast was far superior. It was the same cut of meat (choice), from the same store (CostCo), and cooked the same way. So it must have been the 2 day seasoning. I let the roast sit on the counter for 2 hours, then used the Serious Eats Food Lab recipe to cook low and slow - it took 4 1/2 hours for the 11lb roast to reach 122. I did make a mistake here - instead of removing the roast from the roasting pan to sit for an hour (like I did 2 weeks ago), I simply tented the roast in the pan. I think the pan caused the roast to continue to cook. I used the same probe and oven as 2 weeks ago, so unless it went bad in that time, this has to be the reason it was overcooked. However, the flavor was fabulous, so I really have no complaints. Following the Serious Eats recipe - it did go back into the oven for 10 minutes at 500 to develop a beautiful sizzling crust. I made 2 pans of Yorkshire puddings. When everything came out of the oven and my guests were serving themselves, I popped the second pan in and proudly served a second helping to all at the table 30 minutes later. What I learned from this is the pan makes a HUGE difference! I bought a new muffin pan since I didn't have 2 and the new pan the YP's rose so high and popped right out unlike my old pan where they still looked OK, but I had to use a knife to work them out. I made my Au Jus ahead of time by making a rich stock from browning bones, oxtails, veggies for a couple of hours and them simmering them for 24 hours. I did this 2 weeks ago and froze it. Yesterday I let it simmer for another couple of hours and added any Jus from the meat before serving. I'm so glad I did this! Not only was it easier on me, but I never would have had enough Jus otherwise. Everyone took a little Au Jus cup on their plate and I put the rest into gravy boats for the table - most of which was used. I'm very proud of my dinner and I couldn't have done it without the help from all of you on this forum. :-) Thank-you! Jeri

With the reverse sear and very low-and-slow cooking time, you will want to get a little closer to your target final temperature before pulling it from the oven because there won't be quite as much carryover cooking as if you roasted at a higher temperature. I'd say get within 5-7 degrees of target rather than 10-15 like you would if you were roasting at a higher temp. What temperature do you prefer for rare meat? Personally, I like 125 or so for rare, 130-135 for medium rare, so I'd pull it at 120 or 125, tops. As for the searing step, you can do it either before or after resting, but personally I like to do it after - that way the outside of the meat is piping hot and sizzling when you bring it to the table. You don't need to rest again after searing. Here's an article with some tips on timing: http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html I would anticipate about 30 mins per pound of meat at 200, maybe less if your meat is at room temp to start. One other tip to get an extra crispy, delicious crust - use some butter in your pan when you sear the meat. The milk solids in the butter brown and contribute to caramelization.

The pic is great. That is one happy smoker, : ) Smoked a pile of ribs early Spring. Low and slow packed tight. open the packets at some point...no competing here. I only get the Costco ribs. Planning another round this coming weekend. Garden is planted and on its own now except for minor up-keep. Ribs are a good project. I like the GaramMasala addition to the rub. I make my own GM so I just may do one of the packs using that version. My spice rub falls into the complicated category but I have the spices and like fresh roasted, ground fresh. Doesn't take long at all and I can stock up other blends that are low at the same time. I bbq a big batch while I'm at it. I swear the neighbors can smell it. One is a football field away and the other is 3 fields away. We do fair trade with the closer. His leeks are baseball bats and mine are toothpicks. He brings leeks and I give all the rhubarb they want. "whatcha cookin'?". The other neighbor is 6'6 and huge. He could use the walk but he drives. "whatcha cookin'?". He offers nothing but an appetite, lol. Plenty for everyone. I plan on 8-10hours. Start about 9am. All I have patience for. I aim for fall-of-the-bone with a tug. I like it to hold on. Leftovers I pull off the bone and food saver in packets for the freezer for mid week quick tacos. I use wood, side fire box. Free fuel. Maple, birch, pear, plum, apple. Old trees. Mesquite powder is a great ingredient. From the seed pods, not the bark/wood. Smells like milk chocolate. HERE

Here is a very streamlined version of how I like to do prime rib. It is from a very long-time chef. As for my methods these days I'll give you the condensed version of my methods, sans any recipe ingredients for a 3-4 Rib Roast. Sightly more time in the oven for larger roasts. * Season 24-48 hours in advance and air dry in refrigerator * No need to bring roast to Room Temperature. * Remove roast from Fridge and place directly into a oven set for 200-225* *Searing on stove or Browning in oven is optional but browning is not necessary. *. Roast bone side up for first half of roasting time, then flip and rotate roast and pan. *. Estimation of time from fridge to serving 5.5-7 hours. 3.5-5 hours Primary roasting with a 2 hour hold. The difference between 3.5 and 5 depends on the size of the Eye on the Roast from the source due to the different breeds of cattle available and purchased. * It really nothing more than placing the roast into the oven, flip and rotate hallway through and reducing the oven thermostat at the end of estimation of Primary Roasting time. Hold and ready to serve. If you have the patience to allow this to develop, you'll end up with a foolproof way to end up with an exceptional roast without fear of overcooking......the only requirement is the use of a Digital probe thermometer, which you obviously got covered.....but I have done this without the use of a thermometer and every roast has been exactly as expected with a finished result of Medium-Rare. I just realized I don't have a note about what temperature to turn the thermostat down to after the Primary Roasting time is completed. Have emailed the chef and hopefully he will respond to my query. Received a response form the chef; hope this helps. His method truly ends with a wonderfully delicious prime rib. My preferred Thermostat setting is 140* in a gas oven. More modern ELECTRIC oven go only as low as 170*. If that's the case, then simply place a WOODEN spoon between the door and oven to keep the door ajar. Assuming a Digital Probe Thermometer is being used, she can monitor any temperature rise. Should that happen, then she can just shut the oven off. Assuming the large roast is 4-7 Ribs she's going to need a minimum SEVEN hours using 225* . Planning on NINE hours to complete the task can only help, as it has an unintended benefit of holding the roast longer. I typically hold my roasts 2-5 hours Using SEVEN hours as the example: let's say she wants to serve dinner at 4:00PM. Deducting the TWO hour hold bring you to 2:00PM when you anticipate hitting the TARGET temperature and dropping the thermostat to 140-170*. The FIVE hours for Primary roasting from Fridge to Oven brings you down to 9:00AM when you need to get the roast into the oven. Getting back to NINE hours, all that means is if you get the roast into the