collapse

Author Topic: Prime rib prep question??  (Read 2955 times)

Offline NOCK NOCK

  • TimberDog
  • Business Sponsor
  • Trade Count: (+1)
  • Frontiersman
  • *****
  • Join Date: Jan 2013
  • Posts: 2916
  • Location: E. Wenatchee
    • https://www.facebook.com/pages/Willys-Custom-Log-Furniture/244267748959697
Re: Prime rib prep question??
« Reply #50 on: December 21, 2017, 07:54:29 AM »
Yep,  do that every year I just get the fat from the store when they’re trimming it to sell The roasts

Beds, Dressers, Tables, Chairs, Custom signs, Décor, Cedar fencing w/artwork cutting
https://www.facebook.com/pages/Willys-Custom-Log-Furniture/244267748959697

Offline skeeter 20i

  • Washington For Wildlife
  • Trade Count: (0)
  • Longhunter
  • *
  • Join Date: Nov 2012
  • Posts: 628
  • Location: Spokane
Re: Prime rib prep question??
« Reply #51 on: December 21, 2017, 09:41:33 AM »
at 4.77/lb we picked up extras and are cutting them into steaks.
"The world is changed by your example, not your opinion."

Offline ribka

  • Off-Topics
  • Trade Count: (+1)
  • Old Salt
  • *
  • Join Date: Aug 2008
  • Posts: 5117
  • Location: E side
  • That's what she said
Re: Prime rib prep question??
« Reply #52 on: December 21, 2017, 05:42:25 PM »
6.99 a lb at fred meyer

just picked one up and dry aging in fridge 4 days

i like salt and horse radish crusted

http://www.foodnetwork.com/recipes/tyler-florence/horseradish-and-salt-crusted-prime-rib-recipe-1943495

Offline Boss .300 winmag

  • Best Biggie Blogger
  • Washington For Wildlife
  • Trade Count: (+5)
  • Old Salt
  • *
  • Join Date: Oct 2010
  • Posts: 9327
  • Location: Skagit Valley
  • DAN-O CAN'T TAKE BIGGIE PICS
Re: Prime rib prep question??
« Reply #53 on: December 21, 2017, 05:52:16 PM »
I got a couple running around the pasture. :chuckle:
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
Hi I'm 8156, our leader is Bearpaw.


Keep Calm And Duc On!

Offline skipjack

  • Trade Count: (0)
  • Pilgrim
  • *
  • Join Date: Oct 2015
  • Posts: 27
  • Location: West Side
Re: Prime rib prep question??
« Reply #54 on: December 21, 2017, 06:30:33 PM »
I'm kind of regretting turning some of mine into steaks....

Offline Boss .300 winmag

  • Best Biggie Blogger
  • Washington For Wildlife
  • Trade Count: (+5)
  • Old Salt
  • *
  • Join Date: Oct 2010
  • Posts: 9327
  • Location: Skagit Valley
  • DAN-O CAN'T TAKE BIGGIE PICS
Re: Prime rib prep question??
« Reply #55 on: December 21, 2017, 06:33:46 PM »
I'm kind of regretting turning some of mine into steaks....

Nah, the steaks are better. :drool:
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
Hi I'm 8156, our leader is Bearpaw.


Keep Calm And Duc On!

Offline DoubleJ

  • YAR Nutcracker
  • Off-Topics
  • Trade Count: (0)
  • Old Salt
  • *
  • Join Date: Feb 2010
  • Posts: 8436
  • Location: Shelton, WA
  • President of the RadSav fanclub Est. 2011
Re: Prime rib prep question??
« Reply #56 on: December 21, 2017, 06:44:15 PM »
I'm kind of regretting turning some of mine into steaks....

Nah, the steaks are better. :drool:

:yeah:
If your religion is worth killing for, please start with yourself

Offline outdooraddict

  • Virtual Campfire
  • Trade Count: (0)
  • Hunter
  • *
  • Join Date: Dec 2011
  • Posts: 232
  • Location: spokane
Re: Prime rib prep question??
« Reply #57 on: December 21, 2017, 09:02:21 PM »
the wife picked up a 20lb prime rib yesterday at Albertsons.  I about messed my pants when I seen the $265 price tag. but then hugged her when I seen the discounted sale price of $97. $165 dollars off.  I was jacked. I'm planning on cutting it in half and have a 10lb for Christmas and 10 lb for easter

Offline DaveMonti

  • Trade Count: (+2)
  • Sourdough
  • *****
  • Join Date: Dec 2008
  • Posts: 1176
  • Location: Snohomish County
Re: Prime rib prep question??
« Reply #58 on: December 21, 2017, 09:11:37 PM »
I'm kind of regretting turning some of mine into steaks....

I haven't cut mine down yet.  I hope it has that kind of marbling!

Offline DoubleJ

  • YAR Nutcracker
  • Off-Topics
  • Trade Count: (0)
  • Old Salt
  • *
  • Join Date: Feb 2010
  • Posts: 8436
  • Location: Shelton, WA
  • President of the RadSav fanclub Est. 2011
Re: Prime rib prep question??
« Reply #59 on: December 24, 2017, 09:34:15 AM »
Christmas Eve Breakfast.  36oz Bone-in ribeye and eggs.  AWWWWW YEA!!!!!!!!!!!!!

If your religion is worth killing for, please start with yourself

Offline trophyhunt

  • Site Sponsor
  • Trade Count: (+7)
  • Old Salt
  • *****
  • Join Date: Nov 2008
  • Posts: 9479
  • Location: Wetside
Re: Prime rib prep question??
« Reply #60 on: December 24, 2017, 09:38:09 AM »
 :yike:   :kneel: :bow:
“In common with”..... not so much!!

Offline DoubleJ

  • YAR Nutcracker
  • Off-Topics
  • Trade Count: (0)
  • Old Salt
  • *
  • Join Date: Feb 2010
  • Posts: 8436
  • Location: Shelton, WA
  • President of the RadSav fanclub Est. 2011
Re: Prime rib prep question??
« Reply #61 on: December 24, 2017, 09:50:01 AM »
What kind of scares me is, out of the steaks I cut off of that rib roast from Safeway, this was the smallest.  I have 3 40oz and 3 50oz.  I'm not sure I can handle that.  I shared this one with my son.

And to think, I was gonna cut an Ole' 96er out of my next roast.  Now, I don't see that happening :chuckle:
If your religion is worth killing for, please start with yourself

Offline Timberstalker

  • Busch Lite Rocks
  • Off-Topics
  • Trade Count: (+2)
  • Old Salt
  • *
  • Join Date: Apr 2008
  • Posts: 5801
  • Location: Tri-Cities
Re: Prime rib prep question??
« Reply #62 on: December 24, 2017, 10:53:16 AM »
Good grief, doubleJ. That’s a whole roast right there!
If you aint hunting, you aint livin'

Offline trophyhunt

  • Site Sponsor
  • Trade Count: (+7)
  • Old Salt
  • *****
  • Join Date: Nov 2008
  • Posts: 9479
  • Location: Wetside
Re: Prime rib prep question??
« Reply #63 on: December 25, 2017, 12:59:15 PM »
Dry rubbed, and ready for the smoker!  Smoked at 80 degrees for 1 hour, then turned up to 320 till the center is 115-120.  Merry Christmas !
“In common with”..... not so much!!

Offline Boss .300 winmag

  • Best Biggie Blogger
  • Washington For Wildlife
  • Trade Count: (+5)
  • Old Salt
  • *
  • Join Date: Oct 2010
  • Posts: 9327
  • Location: Skagit Valley
  • DAN-O CAN'T TAKE BIGGIE PICS
Re: Prime rib prep question??
« Reply #64 on: December 25, 2017, 01:04:31 PM »
Dry rubbed, and ready for the smoker!  Smoked at 80 degrees for 1 hour, then turned up to 320 till the center is 115-120.  Merry Christmas !

Pics or it didn’t happen, pre oven, and cooked.  :chuckle:
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
Hi I'm 8156, our leader is Bearpaw.


Keep Calm And Duc On!

Offline NRA4LIFE

  • Site Sponsor
  • Site Sponsor
  • Trade Count: (+4)
  • Frontiersman
  • *****
  • Join Date: Nov 2007
  • Posts: 3863
  • Groups: NRA
Re: Prime rib prep question??
« Reply #65 on: December 25, 2017, 01:21:03 PM »
Mine has been dry aging for 3 days in the fridge.  Going old school simple this year.  A bit of salt only and into the oven until 120 or so.  Rest for 20 minutes and snarf down.  Merry Christmas everyone.  Eat well.
Look man, some times you just gotta roll the dice

So many free days, so few fish....

Offline Magnum_Willys

  • Trade Count: (+1)
  • Sourdough
  • *****
  • Join Date: Nov 2009
  • Posts: 2455
Re: Prime rib prep question??
« Reply #66 on: December 25, 2017, 01:27:05 PM »
 :sry:
Dry rubbed, and ready for the smoker!  Smoked at 80 degrees for 1 hour, then turned up to 320 till the center is 115-120.  Merry Christmas !
If you like pink you can Cook it slower and you get more uniform pink.  ( In oven its  25 mins/# at 200 after crusting at 500 for 25 mins. )

Offline h20hunter

  • Global Moderator
  • Trade Count: (+5)
  • Explorer
  • *****
  • Join Date: Jan 2010
  • Posts: 16216
  • Location: Lake Stevens
Re: Prime rib prep question??
« Reply #67 on: December 25, 2017, 01:40:27 PM »
Mine is sitting at 115 int temp. Actually brought the smoker down a bump as i like a more even cook.
Yes, my FJ is pink, I'm all about Team Jacob, beer is not for the horses nor is whiskey for the men, they are both for me.

Offline h20hunter

  • Global Moderator
  • Trade Count: (+5)
  • Explorer
  • *****
  • Join Date: Jan 2010
  • Posts: 16216
  • Location: Lake Stevens
Re: Prime rib prep question??
« Reply #68 on: December 25, 2017, 04:28:06 PM »
Pulled at 130 degrees and let rest 45 min. Yum.
Yes, my FJ is pink, I'm all about Team Jacob, beer is not for the horses nor is whiskey for the men, they are both for me.

Offline Magnum_Willys

  • Trade Count: (+1)
  • Sourdough
  • *****
  • Join Date: Nov 2009
  • Posts: 2455
Re: Prime rib prep question??
« Reply #69 on: December 25, 2017, 04:31:12 PM »
Pulled at 130 degrees and let rest 45 min. Yum.
WOW! Perfect !  :EAT: :EAT: :EAT:

Offline Stein

  • Trade Count: (+1)
  • Frontiersman
  • *****
  • Join Date: Sep 2013
  • Posts: 2823
Re: Prime rib prep question??
« Reply #70 on: December 25, 2017, 05:50:13 PM »


Boneless, sous vide, sear.  Best beef I have ever had anywhere on the planet.


Sent from my iPhone using Tapatalk

Offline trophyhunt

  • Site Sponsor
  • Trade Count: (+7)
  • Old Salt
  • *****
  • Join Date: Nov 2008
  • Posts: 9479
  • Location: Wetside
Re: Prime rib prep question??
« Reply #71 on: December 27, 2017, 07:02:16 AM »
Dry rubbed, and ready for the smoker!  Smoked at 80 degrees for 1 hour, then turned up to 320 till the center is 115-120.  Merry Christmas !

Pics or it didn’t happen, pre oven, and cooked.  :chuckle:
oops, took the pre cool pic but was too excited to eat it and forgot about the cooked pic.  It turned out very good, I don’t know for sure but I’m thinking the dry aging made a ok cut of meat into a really good one!
“In common with”..... not so much!!

Offline pianoman9701

  • Mushroom Man
  • Off-Topics
  • Trade Count: (+2)
  • Legend
  • *
  • Join Date: Mar 2011
  • Posts: 26115
  • Location: Vancouver USA
  • NRA Life, MH, WFW, CCRKBA, NAGR, RMEF, WSB
Re: Prime rib prep question??
« Reply #72 on: December 27, 2017, 07:31:32 AM »
Awesome food pics. I hope you guys are eating the rib meat, too. Tastiest stuff on a prime rib.  :tup:
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman

Offline lamrith

  • Virtual Campfire
  • Trade Count: (+5)
  • Sourdough
  • *
  • Join Date: Apr 2014
  • Posts: 1484
  • Location: Tacoma, WA
    • Pyrohouse
Re: Prime rib prep question??
« Reply #73 on: December 27, 2017, 08:03:07 AM »
I have to thank all of you in this thread, you got me interested and now hooked on prime rib.  I had always been unwilling to experiment and risk ruining such a spendy chunk of meat.

The Wife picked up one of those Safeway Prime rib roasts, did not get the super $3.98 deal(due to the fine print of the sale), but still got it for $5.77.  We had an 8#.  I chickened out on the dry aging as this was my 1st ever attempt @ Prime rib roast. 

Christmas Eve after our Ham dinner I prepped it with olive-oil and Montreal steak seasoning and left open it in the fridge overnight.
Christmas day the roast went in the rectec 680 @225* right around noon.

I pulled off rectec at 125*IT around 5:15.  Let it sit for about 20min while oven climbed to 550.  Roast climbed too 130. Threw it in 550* oven for 6min.  Pictures do not do justice, makes look overdone, might have been a hair for some that like it blue/rare, but juicy and tender and pink all the way thru!!
May start earlier next time, so can rest longer before searing.

Mandatory food porn...
Rubbed with Olive oil and Monterey steak seasoning and in fridge overnight.

12:08 on Rectec @225*

5:15 Pulled to rest prior to sear

Post 6min Sear @550

Sliced up and ready to eat!



Sent from my SAMSUNG-SM-G935A using Tapatalk
« Last Edit: December 27, 2017, 10:09:27 AM by lamrith »

Offline Crunchy

  • Off-Topics
  • Trade Count: (0)
  • Frontiersman
  • *
  • Join Date: Apr 2007
  • Posts: 2919
  • Location: Puyallup
Re: Prime rib prep question??
« Reply #74 on: December 27, 2017, 09:46:02 AM »
Looks perfectly dont to my taste.

 

* Recent Topics

Whats everyone tinkering with these days? by bowhunterforever
[Today at 12:57:29 AM]


.17 HMR, Thoughts? by Oh Mah
[Today at 12:34:10 AM]


Cougar Chills by bowhunterforever
[Today at 12:16:50 AM]


Input on Browning x-bolt hells canyon by Magnum_Willys
[Yesterday at 11:24:26 PM]


Rainier10's hunt for a cougar by W_Ellison2011
[Yesterday at 11:09:01 PM]


Cougar down by W_Ellison2011
[Yesterday at 10:52:26 PM]


Training/Field Collar Recommendations by dye7barrel
[Yesterday at 10:48:35 PM]


Long Range Heavy Bullet Rifle Help? by carpsniperg2
[Yesterday at 10:46:22 PM]


Recurve tips by Calvin Rayborn
[Yesterday at 10:45:53 PM]


New pistol advice by buglebrush
[Yesterday at 10:40:18 PM]


Multi pin to single adjustable sight by demontang
[Yesterday at 10:39:17 PM]


Spokesman Review Telegraphic Trap Shoot Competition 2018! by Calvin Rayborn
[Yesterday at 10:33:59 PM]


Please Report Problems & Bugs Here by Magnum_Willys
[Yesterday at 10:33:24 PM]


Talk me out of archery hunting during muzzy season by TRD1911
[Yesterday at 10:27:52 PM]


WTS. T/C ENCORE Stainless Frame only by jackelope
[Yesterday at 10:21:00 PM]


FS: Kokanee tackle, rods, reels by Sneaky
[Yesterday at 10:14:09 PM]


6.5 Creedmoor or 7mm-08 by W_Ellison2011
[Yesterday at 10:13:36 PM]


Coolant Problem 2000 GMC Sierra by hollymaster
[Yesterday at 10:11:55 PM]


GA precision rifles anyone by hogslayer
[Yesterday at 10:05:28 PM]


Scouting a new trapline by Eric M
[Yesterday at 10:03:20 PM]