Elk Prime Rib

[Labs07]

For Christmas dinner we are going to cook Elk Prime Rib.  We have never cooked Prime Rib before so i am looking for some tips and some great recipes.  Any help would be appreciated!

[h20hunter]

Man that sounds killer.....post pics when you are done please.

[Labs07]

I will!  I killed two Elk this year so we got soem real special cuts made for he holidays specfically!

[sirmissalot]

That sounds pretty cool, bone in or bone out? Think i'd prefer it out but never done an elk prime rib!

[Labs07]

Out I believe

[Bigshooter]

If it has the bone in remove it, also remove any fat that is on it.

[Elkrunner]

Please let us know.  I have been wondering what it taste like for years.

[Labs07]

I will post pics and let you know how it is!

[206]

A beef rib roast, especially in prime grade, has a lot of fat to keep it juicy for dry roasting.

I haven't ever heard anybody dry roasting elk........... too lean.  Well after thinking about it, extreme high smokin hot, burning down the house temperature make work for half of the roasts inside but the outside half would be chard coal.

Wraping in bacon don't get inside either. 

Here ya go:  Inject with liquid bacon fat and cook till 140.

[JLS]

You could cover it in rock salt and roast it?

[BOWHUNTER45]

Man that sounds good  We made an elk roast & a buffalo roast on New Years a couple years ago ...Cook them about 6 hours on the BQ on low heat and man that sheet was off the chart ...The elk roast went 1st but that Buffalo was not far behind !! 

[Fl0und3rz]

You could cover it in rock salt and roast it?

http://hunting-washington.com/smf/index.php/topic,89204.msg1127026.html#msg1127026

[Austrian Hunter]

Give it a nice rub with your favorite seasoning.  Put it in the oven at 425 for about 30 minutes and than lower the temp to 250 for four to five hours pending on how you want it done. 

[206]

 I'm lost........no finishing temps mentioned.  Where's the cattle prod? 



Heading to the firepit now and going to stick some meat on a stick with S&P.  It aint' rainin in 206<

[206]

You could cover it in rock salt and roast it?

http://hunting-washington.com/smf/index.php/topic,89204.msg1127026.html#msg1127026

You got  something for honker legs?  Mine turned out too tough last time.  Prolly need to cook longer ya think?

[dogtuk]

Smoked Elk Roast

give the roast a good slather of mustard apply a heavy coat of montreal steak seasoning place into smoker at 225-250 using apple or what ever you like hickory is good and so is cherry when roast reaches a temp of 135 pull and double wrap in foil place into a cooler for an hour to rest

[Blacklab]

Oh how I'd hit that with so many forks it would be beggin for a spoon 

[Labs07]

Man that looks good!  I think we are going to try horse-raddish and garlic crusted primerib.  It is thawing right now!

[sirmissalot]

A beef rib roast, especially in prime grade, has a lot of fat to keep it juicy for dry roasting.

I haven't ever heard anybody dry roasting elk........... too lean.  Well after thinking about it, extreme high smokin hot, burning down the house temperature make work for half of the roasts inside but the outside half would be chard coal.

Wraping in bacon don't get inside either. 

Here ya go:  Inject with liquid bacon fat and cook till 140.

Speaking of this, the place we buy our prime ribs from ties a piece of cubed seasoned beef fat on top. That may be a good idea for an elk prime rib.

[Labs07]

Good idea!

[Elkrunner]

It would probably be good bacon wrapped

[JLS]

A beef rib roast, especially in prime grade, has a lot of fat to keep it juicy for dry roasting.

I haven't ever heard anybody dry roasting elk........... too lean.  Well after thinking about it, extreme high smokin hot, burning down the house temperature make work for half of the roasts inside but the outside half would be chard coal.

Wraping in bacon don't get inside either. 

Here ya go:  Inject with liquid bacon fat and cook till 140.

Speaking of this, the place we buy our prime ribs from ties a piece of cubed seasoned beef fat on top. That may be a good idea for an elk prime rib.

Bacon doesn't get inside, and that's why it's so critical to cook it so that it is still rare inside.  Wrapping in bacon will help keep the outside from turning to shoe leather.  Smaller cuts, but I BBQ whole elk tenderloins all the time and they are excellent.

[BOWHUNTER45]

A beef rib roast, especially in prime grade, has a lot of fat to keep it juicy for dry roasting.

I haven't ever heard anybody dry roasting elk........... too lean.  Well after thinking about it, extreme high smokin hot, burning down the house temperature make work for half of the roasts inside but the outside half would be chard coal.

Wraping in bacon don't get inside either. 

Here ya go:  Inject with liquid bacon fat and cook till 140.

Speaking of this, the place we buy our prime ribs from ties a piece of cubed seasoned beef fat on top. That may be a good idea for an elk prime rib.

Bacon doesn't get inside, and that's why it's so critical to cook it so that it is still rare inside.  Wrapping in bacon will help keep the outside from turning to shoe leather.  Smaller cuts, but I BBQ whole elk tenderloins all the time and they are excellent.

I used to always cut up my tenderloins but I do not anymore ..Cooking them whole is the only way to go .. They taste so much better by keeping all the juices locked in the meat 

[The Weazle]

You can deep fry it in a turkey fryer to keep it moist.  Inject it with the seasonings you want, let the outside dry.  Heat oil to 375, and then lower it in slow.  Keep oil at 350 once meat is in.  3 minutes a pound for medium rare, 3 and a 1/2 minutes for medium, etc...You can google deep fry prime rib, and get more ideas, but a simple butter and garlic marinade injected inside is awesome.  Serve with horseradish, mashed potatoes and some asparagus for a killer meal!