Standing rib roast "prime rib" for Christmas question

[Mark_E]

Like I said, if you have the water pan under that, it would be fine. So it looks good to me! I'm gonna put mine on in an hour or two.

 

[Tom Raveret]

My water pan is empty with crumpled foil and covered….

 

[Timothy F. Lewis]

That’s how I’d do it Tom, you will have a fine roast beast when they has an nice 20 minute rest, whilst you make gravy!

 

[Mark_E]

Harry Soo wins brisket championships all the time with empty water pans

 

[Tony Coloma]

Standard way. And perfect.

Pics!

 

[Tony Coloma]

Did mine on the grill. Pan underneath, with a bunch of stuff. 260-300. Pulled at 139. Rested. A bit dry, or perhaps better stated, it could have been juicier. But tender and perfectly even edge to edge. Simple. I had the kettle, gasser, oven, and other options kettle next time. So simple, so easy.

 

[Tom Raveret]

It turned out really good. It was a little undercooked for most of my family and I did the put it in the au jus for 30 seconds to a minute for them!!

200 was my cook temp and I think I want to do my next one at that temp too (or on the rotisserie). I dot usually just go salt and pepper and no smoke or rub so this was a nice change up and the meat was stellar… the left overs are still being enjoyed today!

I pulled it a little earlier than I should because my old bbq Guru meat probe’s were giving me higher than accurate readings my thermapen Mk4 even spooked me with a few higher numbers I rested an hour and put it I the oven at 400bfor 10 min before serving.

Thank you everyone for all the ideas and feedback! The bottom line is it’s hard to screw up a prime rib unless you over cook it

And yes the beagle got some… she always does!!