Forget The Oven - Cook Prime Rib Like This For More Flavorful Results - Tasting Table

"Since the meat is known for being an especially tender cut (when done right), you definitely don't want to overdo it and risk a tough bite. So, we say hedge your bets, forget the oven, and choose a slower, more flavorful cooking method instead: the smoker. Cooking prime rib in the smoker not only increases the likelihood of juicy results, but it also imparts smoky flavor."

"The low and slow heat is a more gentle and gradual way to cook prime rib compared to conventional oven methods (which rely on direct heat). In the oven, the meat can easily turn tough if cooked too long or if the oven's internal temperature is not calibrated correctly. For this reason, when preparing prime rib in the oven, two thermometers are often necessary (one to check the internal temperature of the meat and one to confirm the oven temperature) to avoid overcooking."

Prime rib comes from above the cow's ribs and is an expensive, tender cut that can become tough if overcooked. Low-and-slow smoking at about 225–230°F in a preheated barbecue smoker provides a gentler, gradual cook that increases the likelihood of juicy, tender results and adds smoky flavor. Smokers produce a smoke ring and crust when the heat is increased at the end to sear. Oven cooking relies on direct heat and can overcook meat if the oven temperature or internal meat temperature is inaccurate, often requiring two thermometers. Track internal temperature with a meat thermometer and let the roast rest before slicing.

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