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Author Topic: Prime rib prep question??  (Read 3007 times)

Offline Crunchy

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Re: Prime rib prep question??
« Reply #25 on: December 17, 2017, 10:05:46 AM »
To me cooking a rib roast comes down to using the right amount of salt, and not overcooking.  I love a pinch over medium rare rib roast, but it really needs a good amount of kosher salt.

Offline Pnwrider

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Re: Prime rib prep question??
« Reply #26 on: December 17, 2017, 10:30:46 AM »
General rule of thumb is a bone per 2 people. I like the way Costco packs them cuz you can count the bones. I just bought one for Safeway on sale and just requested how many bones I wanted from the butcher. They will cut it while you shop so just do that first.

The real debate comes down to the cooking method. I like to trim a little fat and reverse sear. Smoker at 250 until the roast hits 110-115 then in the oven at 500 until 135.

Also seen a lot of people like to start it at 500 for 5 minutes per pound, then turn the oven off and let it sit for 2 hrs without opening the door.

I go simple with seasoning, just kosher salt, pepper and garlic powder. Making gravy with the drippings is the best!


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Offline NOCK NOCK

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Re: Prime rib prep question??
« Reply #27 on: December 17, 2017, 10:42:40 AM »
FWIW, the Safe/Albos roasts are $3.97/lb if you spend $50. Best deal you will ever find!

I bought a 20lb'r, made two roasts and 4 thick steaks. Thinking about buying 1 more.

Its easy to trim the ribs off and then re tie them. I also trim some fat from the point, and a little off the top, (what most butchers do) and save that for when I grind burger. As far as prepping goes, I'm not into dry aging, I just get it to room temp, season it heavily with Spade L beef seasoning(if you've never tried this spice, you must) spice between rib plate and actual roast too, and then do a kosher salt crust.(the ONLY way to cook a prime!!)
A probe thermometer is a must, cook low and slow till internal temp hits 115-118(med rare) then pull from heat and let stand for 20-30 minutes


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Offline Encore 280

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Re: Prime rib prep question??
« Reply #28 on: December 17, 2017, 11:06:23 AM »
My mother in law (rest her sole) would make a PR roast for the holidays then make Yorkshire pudding from the drippings. OMG that was good stuff. Anyone do that?

Offline DoubleJ

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Re: Prime rib prep question??
« Reply #29 on: December 17, 2017, 11:27:02 AM »
Just picked up the largest they had, 20lbs.  I plan on trimming the bones off of the roast and Q'ing them for the boys and cutting the rest into 2lb steaks and freezing.  I like dry aged but the wife doesn't.  Since she hates dry aging more than I hate non-aged, I don't age it :chuckle:

For some reason, both of us like ribeye steaks more than a prime rib roast.  I don't know why since it's the same meat but, it is just better for us to make it steaks than roast it
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Offline lamrith

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Re: Prime rib prep question??
« Reply #30 on: December 17, 2017, 11:50:56 AM »
FWIW, the Safe/Albos roasts are $3.97/lb if you spend $50. Best deal you will ever find!
Be aware to get the $4.77 or better yet the 3.98, you have yo buy $50 for of NON sale items, and you have to have the flier coupon for the $3.98, they will not accept printed coupons...  Regular club card price is $5.77/#, wife found that all out after waiting in checkout line.

She said they only had two 8# roasts left after she grabbed a 8#, then one monster in the butcher case.
« Last Edit: December 17, 2017, 12:11:22 PM by lamrith »

Offline trophyhunt

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Re: Prime rib prep question??
« Reply #31 on: December 17, 2017, 01:49:02 PM »
Sweet info, I won’t freeze it.  Will have to go get cheese cloth, thanks guys!!
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Offline Boss .300 winmag

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Offline DoubleJ

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Re: Prime rib prep question??
« Reply #33 on: December 20, 2017, 04:23:32 PM »
Well, I just cut mine.  Chose to keep bone on and cut steaks.  Ended up with 3ea 50oz bone in steaks, 3ea 40oz bone in steaks and 1ea 36oz bone in steak with a 13oz slab that I fried right up and ate while I was packaging the other steaks.

Omaha Steaks sells 48oz ribeyes for $110ea.  I paid about $120 for this entire roast.  Gotta say, I'm pretty happy :)

NEXT TIME I'm cutting an Ole' 96er.  I have to try one of those :chuckle:

The boneless ribeyes I have in the freezer from a Cash and Carry rib roast awhile back will be fore the cast iron pan in the winter.  These bone in ones will be only for the grill.

Thank you Trophyhunt for the heads up that this was on sale.

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Offline trophyhunt

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Re: Prime rib prep question??
« Reply #34 on: December 20, 2017, 04:27:49 PM »
Well, I just cut mine.  Chose to keep bone on and cut steaks.  Ended up with 3ea 50oz bone in steaks, 3ea 40oz bone in steaks and 1ea 36oz bone in steak with a 13oz slab that I fried right up and ate while I was packaging the other steaks.

Omaha Steaks sells 48oz ribeyes for $110ea.  I paid about $120 for this entire roast.  Gotta say, I'm pretty happy :)

NEXT TIME I'm cutting an Ole' 96er.  I have to try one of those :chuckle:

The boneless ribeyes I have in the freezer from a Cash and Carry rib roast awhile back will be fore the cast iron pan in the winter.  These bone in ones will be only for the grill.

Thank you Trophyhunt for the heads up that this was on sale.
You bet, I'm excited to try the dry aged rib!!
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Offline lamrith

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Re: Prime rib prep question??
« Reply #35 on: December 20, 2017, 05:26:11 PM »
Yeah Thanks Trophy and others for the ideas.  I have never done a Prime Rib before, this thread gave me the push to give it a try. 

I did chicken out and am not doing dry age yet.  Threw it in the freezer for a couple days, had bad luck with meat getting sour left in fridge too long.  Once I have made it a few times I will try dry aged.

I did just buy a new slicing knife too because of you clowns.  Nothing fancy, in fact cheapest I could dins with good reviews, just to get rolling..

Offline Fl0und3rz

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Re: Prime rib prep question??
« Reply #36 on: December 20, 2017, 05:43:51 PM »
Safeway was having them on sale for $5.77 a pound, as of yesterday.

Offline lamrith

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Re: Prime rib prep question??
« Reply #37 on: December 20, 2017, 06:10:08 PM »
Safeway was having them on sale for $5.77 a pound, as of yesterday.
:tup:
That is if you just have a club card.
If you have a club card and buy $50 in items at full price you get $4.77/#. 
Then if you have the Coupon ontop of the $50 and club card you can get $3.98/#

good thru 12/26
« Last Edit: December 20, 2017, 06:49:55 PM by lamrith »

Offline Fl0und3rz

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Re: Prime rib prep question??
« Reply #38 on: December 20, 2017, 06:36:55 PM »
I might have to buy a few.  Some one I know is getting a Sous Vide cooker for Christmas, and she is dying to try out Pman's recipe for me.  She just doesn't know it yet.

Offline carpsniperg2

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Re: Prime rib prep question??
« Reply #39 on: December 20, 2017, 07:15:03 PM »
Where did you all find the coupon. I haven't seen one for are local safeway. Only one I see is for 6.99
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Offline lamrith

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Re: Prime rib prep question??
« Reply #40 on: December 20, 2017, 07:26:52 PM »
Where did you all find the coupon. I haven't seen one for are local safeway. Only one I see is for 6.99
It is online, but I just got it in my mail today, part of the big stack of snail mail spam...
I know our store would not take a printed out copy, they wanted an actual one..  maybe they will have some instore as you walk in?

Offline Pnwrider

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Re: Prime rib prep question??
« Reply #41 on: December 20, 2017, 07:27:13 PM »
Where did you all find the coupon. I haven't seen one for are local safeway. Only one I see is for 6.99
Came in their weekly ad. I thought it expired yesterday though...


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Offline lamrith

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Re: Prime rib prep question??
« Reply #42 on: December 20, 2017, 07:28:44 PM »
Mine says 12/20-12/26 in the fine print.  Ones I saw online last week ended today, so they are continuing it.

Offline DaveMonti

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Re: Prime rib prep question??
« Reply #43 on: December 20, 2017, 09:01:45 PM »
I might have to buy a few.  Some one I know is getting a Sous Vide cooker for Christmas, and she is dying to try out Pman's recipe for me.  She just doesn't know it yet.

Same thing with someone I know!  If I want to try the Christmas Day Prime Rib done Sous Vide, I guess Santa will have to come on Christmas Eve or we will have to go with a quicker method of cooking!

Offline pianoman9701

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Re: Prime rib prep question??
« Reply #44 on: December 21, 2017, 06:49:38 AM »
For my 60th birthday Sunday, I'm doing a sous vide leg of lamb with mint, cumin, and black mustard. It will be very special. the cooking time is 12 hours. I'll be marinating the chef with a fine bourbon!
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Offline Knocker of rocks

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Re: Prime rib prep question??
« Reply #45 on: December 21, 2017, 07:20:03 AM »
For my 60th birthday Sunday, I'm doing a sous vide leg of lamb with mint, cumin, and black mustard. It will be very special. the cooking time is 12 hours. I'll be marinating the chef with a fine bourbon!

Happy birthday!

Offline Timberstalker

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Re: Prime rib prep question??
« Reply #46 on: December 21, 2017, 07:23:54 AM »
For my 60th birthday Sunday, I'm doing a sous vide leg of lamb with mint, cumin, and black mustard. It will be very special. the cooking time is 12 hours. I'll be marinating the chef with a fine bourbon!

I would have never thought you were 60.....
Happy Birthday P-man.

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Offline fishngamereaper

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Re: Prime rib prep question??
« Reply #47 on: December 21, 2017, 07:30:06 AM »
Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:

Offline Boss .300 winmag

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Re: Prime rib prep question??
« Reply #48 on: December 21, 2017, 07:32:03 AM »
Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:

So you must freeze it till grinding up fresh burger?
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Offline fishngamereaper

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Re: Prime rib prep question??
« Reply #49 on: December 21, 2017, 07:41:13 AM »
Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:

So you must freeze it till grinding up fresh burger?

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