Do you have to worry about a prime rib stalling?
The dreaded stall is common for cuts like beef brisket or pork shoulder.
So let’s find out if you need to watch out for your prime rib stalling.
And if it does, what should you do?
Cooking a Prime Rib – Does This Piece of Meat Stall?
A cut of prime rib beef is very unlikely to stall.
However, some factors could cause it to happen.
Like the cooking temperature set too high.
Or the target temperature of doneness that you prefer for beef.
Read further to understand this beef cut.
As well as the dreaded stall!
What Causes a Stall to Happen?
Evaporative cooling causes a stall in large cuts of meat.
As the meat starts to cook, the meat contracts and pushes the moisture in it to the surface.
These water molecules will then start to evaporate into the air of the cooking chamber, which has a cooling effect.
Depending on the amount of moisture, this process may take a while.
When the water has fully evaporated, the temperature will then start rising again.
Why a Prime Rib Is Unlikely to Stall
There are some key parts to note when cooking a prime rib.
But Isn’t a Prime Rib Considered Large?
The average weight of a boneless roast from the prime rib is 7 pounds.
Even less meat weight if you have a cut with the bone-in.
This is by no means small.
Although not as large as the other cuts of beef.
The average brisket weighs 16 pounds for example.
Which contains more than double the water weight.
What Temperature Should You Cook Prime Rib At?
The average cooking temperature for a prime rib roast is a low 225°F.
At this temperature, the moisture evaporation rate will not cause a stall.
Even more when considering the additional factors below.
What Internal Temperature Should Prime Rib Be?
The common temperature for a stall to occur is when the meat’s internal temp is 155°F.
Which is on the mark if you enjoy your beef well done.
This means that your rib roast will be ready before a stall can even happen.
Carryover cooking is also a factor when resting.
Which is when the beef continues cooking.
Remove 10°F before the correct internal temperature.
Prime Rib Beef Internal Temperatures for Doneness
Below is the target doneness temperature chart for all beef meat cuts.
Weird – 125°F
Medium – 135°F
Welldone – 155°F
How to Accurately Monitor the Meat’s Internal Temperature
Always use a meat thermometer in the thickest parts of the prime beef.
This enables you to be in complete control over the cooking process.
To know the exact time of removal for pink meat.
Or confirming that your calculated cooking time is accurate.
Ensuring delicious and juicy meat from these cooking techniques!
The Cook Time Isn’t Long Enough
The cooking time for a rib of beef isn’t long enough for a stall.
The average time to cook these cuts of meat is 4-5 hours.
The average stall occurs at the 7-hour mark.
When it starts to heat up!
But even if you planned on cooking at a higher temperature on direct heat.
It dramatically reduces the time in your cooking methods.
And less likely that the prime rib meat stops cooking.
Calculating the Cooking Time at 225°F
Below is a quick guide on how to estimate the cooking time for a prime rib.
We are using indirect heat for a slow cooking process.
With a target temp of medium doneness.
A prime rib cooks at a rate of 40 minutes per pound at 225°F for medium.
Does the Quality of Meat Effect a Stall?
USDA select quality beef is what I recommend.
But this is for the meat grading in prime-grade beef.
Resulting in marbled muscle fibers with a rich flavor.
USDA’s select prime-grade beef will not affect the likelihood of stalling.
Is There a Situation Where My Rib Can Stall?
There is very little chance a prime rib can stall.
But are cooking multiple prime ribs in one cooking device?
This can raise the chance of it happening.
So don’t put more than one in your hot oven!
Or be sure to check your pellet grill has a big enough cooking chamber.
What Can I Do if I Get a Dreaded Stall?
Follow the guide below on how to slow down and stop a stall.
Lower the Cooking Temperature
Your cooking temperature may be a little too high.
Try reducing the heat to 20°F on your temperature gauge.
Less heat = less of an evaporation rate and moisture loss.
Cover the Prime Rib to Lock In Moisture
Cover the beef in aluminum foil or butcher’s paper towards the end of the cooking time.
As it will protect the meat proteins and lock in moisture.
If the meat starts stalling you can do this earlier.
As the foil or butcher paper will deflect the moisture back into the meat.
Instead of evaporating in the hot air.
Maintain a Moist Cooking Environment
Consider spraying a vinegar solution every 60 minutes of cooking time.
The easiest way to do this is to use a spray bottle.
This will keep the air moisture levels up to reduce the evaporation rate.
You can also add water pans.
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with the boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
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