5 from 1 vote

Redneck Aged Rib Roast

The rib roast is always a scary hunk of meat to cook because it likely cost more than what we want to pay. Most classic prime rib recipes cook at high heat (350 – 450) which sears the outside and leaves the interior, rare to medium rare on a good day. Keep reading

Depending on your rib roast size, a smaller rib roast will turn out more tender than a large one. On a large one, the heat has to travel so deep to hit target temperature the port sides of the roast’s band, will cook to medium, even well done increasing the bands' size. The longer the band gets cooked at higher heat, the drier and tougher it will be. For instance, a regular ole steak is typically seared at medium-high heat on both sides and pulled. Inevitably there is always someone who wants their steak well done. Their steak gets set off to the side of heat until it’s well done. Have you ever tasted one? It’s crap. It sat too long in higher temps. This recipe solves two issues, no matter the cooking vessel if it goes down to 205 it works and it’s a sure shot for that delicious taste you know. With the long pre-resting (redneck aging) the target temperature will sync into the center of your prime rib like a gentle cloud. This recipe does tack on some extra time. It will take about 20 – 30 minutes per pound. 3-4 hours not including redneck aging.

Course Main Course

Style American, Southern, Texan

Prep Time 2 hours 10 minutes

Cook Time 2 hours 20 minutes

Total Time 4 hours 30 minutes

Servings

Calories 1362kcal

Author Shawn

Ingredients

4 lb rib roast (3-5 pound)
¼ cup Dawgs Bark
Cooking gloves recommended
A cooking thermometer with lead will help with not only this dish but many others.

USA - Euro

Instructions

Take a plate, sprinkle Dawgs Bark on it, and lay the rib roast on it.
Sprinkle Dawgs Bark pretty thick all over roast nudging it in with the palm.
Insert the thermometer into center of the meat.
This part of the build starts the redneck aging process. Cover with a piece of plastic wrap and let sit on the counter for at least 2 hours. Ideally, 60 degrees internal would be best but may take too long. Stop resting at 2 hours.
Pre-heat your oven or pit to 205 degrees.
Turning your roast can be flat out dangerous to do with tongs. I highly recommend cooking gloves that allow you to flip with hands and not get burned.
Pull thermometer.
In a large oven-ready med-high heat pan (375° to 475°), pour a shot of olive oil, sear all sides of the roast (4 biggest sides), 3 minutes on each side.
Re-insert the thermometer and set the rib roast in pan bone down.
Carefully place the pan in center of oven or grill.
Cook and don’t open oven until internal temperature reaches 125 degrees. That should get your rib roast up to medium rare. An additional 5 degrees will move it up to medium and so on.
When it reaches 125 pull from oven/smoker and let rest until the temperature drops to 120. While the rib roast rests down to 120, the temperature will go up first then back down. Usually, it will go to 130 then decline, however. I had seen them almost punch 140 before it started to go back down.
Your results could vary due to the size of the rib roast. Other than that it’s ready! De-bone and slice up or start cutting, Dawgs Bark’s crust will make heads spin.

➕ Nutrition

Nutrition Facts

Redneck Aged Rib Roast

Amount Per Serving (355 g)

Calories 1362 Calories from Fat 1080

% Daily Value*

Fat 120g185%

Saturated Fat 50g313%

Cholesterol 274mg91%

Sodium 1347mg59%

Potassium 1025mg29%

Carbohydrates 2g1%

Sugar 1g1%

Protein 61g122%

Vitamin A 5IU0%

Calcium 41mg4%

Iron 6.6mg37%

* Percent Daily Values are based on a 2000 calorie diet.

➕ Last 12 Recipes

Sowflakes Candied Bacon

Candied bacon using Sowflakes. There are a couple ways to go about this recipe involving thick or thin bacon. Certain

Queso Meat’o

Queso dip recipe to show measurements and uses for Taco Dust.

Whole Smoked Chicken

Whole smoked chicken beer can style using concentrated lemonade and brine'd about 2 hours. You can use any liquid in

Corn Shrimps

Fried shrimps haven’t been my thing for 40+ years because when I was knee high to a snakes ass I

Texas Chum

What the hell is this? My friend this is a base I use for a lot of side dishes. It’s

Smoked Brisket 220

This brisket was done at target ozone temp 220. What that does it prolong the cook time but turns out

Collards

Collards are a typical side skirting any Southern meal including barbecue. It’s chalked full of vitamins and probably what keeps

Shrimp Nachos

Here’s a little shrimp I wrote, you might wanna eat it, note for note...

Guacamole

Wish we could sell this Guacamole to you but there is no better Guacamole than homemade. This base guacamole supports

Sowflakes Smoked Ribs

Tend to screw around a lot with smoking pork ribs. The benefit is awesome slightly different dinner from last time.

Crab Cakes

Caught some lump Blue Crab on sale and thought it was about high time to make some crab cakes. Was

Scalloped Potatoes

My Mamaw used to make scalloped potatoes for breakfast all the time when we’d visit her in New Boston, TX.

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn