Thank you so much for the advice. It makes perfect sense to capture the drippings to keep fire issues and mess to a minimum. I really didn’t want to use the oven for this, and a medium char is just fine with me, so I’m going to give your method a go. Thank you again and Happy Holidays!Glad you asked, I can hopefully prevent the mistakes I’ve made
So previous years I’ve done the AB method, got it to 118 internal, pulled, rested, and cranked the Bull to 500 to sear. Problem is, way too much fat drippings from the long rendered cook, got a small flame up. So don’t go that route.
2 years I used the oven and broil like AB does.
Recently I took my cast iron, put a cooling rack on top, and cooked the prime rib on the rack to 118 degrees. When it hit 118, I removed it all, took the drippings in the pan, separated fat, deglazed and made an au jus with it. Because the drippings were in the cast iron, grill was clean and fat has rendered. Cranked it to 500 and placed rested meat on the grill for 10 minutes to char
After all these experiments, oven broil works best because of the direct heat on the beef. But your house will smell like broiled beef,
not a bad thing, but it can get smokey
If you like a heavy crust, go this route. If a medium crust works, try the cast iron on the rack, which allows the air to get under the beef to keep smoke flowing.