Prime Rib

[2labs]

Mail me the end cut!

[Boss .300 winmag]

Mail me the end cut!

Oh yeah the end cut. 

[hunthard]

Dead center for me

[haugenna]

Anyone have great recipes for the left overs?  The microwave is brutal on it.

[huntandjeep]

Anyone have great recipes for the left overs?  The microwave is brutal on it.

Left overs what's that  . Mine was 12 lbs and I didn't have enough for a sandwich this morning.

[NOCK NOCK]

   But when there is......I like it cold, weird maybe, but tastes good to me.
Microwave just turns it into roast beef.

[Fl0und3rz]

Throw it on the grill, rare and cold, for a quick sear.

[lamrith]

What flavor pellets are you pellet grill guys using? 
Huntinjeep, any sliced picts or did it vanish before you had a chance!?  You just low n slow right to 140* it sounds like?

You reverse sear guys, would I want to pull in the 120-125 range then into 500* oven it sounds like? till 135-140* and let rest to 140-145*?

Had one done by family for holidays, he cooked it @ 500 for 20 or 30min (not recall which) then turned oven off and left it in there closed up for hours.  crust was oh, but just not done enough inside for me.  Seemed like a really hard way to try and get timing and temp right..  But got me wanting to try it on my Rectec, just want to make sure I get a good crust.

[Mark Brenckle]

Anyone have great recipes for the left overs?  The microwave is brutal on it.

Thinly sliced on sour-dough rolls. We added provolone and broiled it for 4 or 5 minutes, used up the remaining au jus as well.

[NRA4LIFE]

I use apple on beef.  Not quite as smokey as hickory.  I seared mine in a 475 degree oven for 20 minutes and then in the smoker for around 3 hours at 225 with just about a 1/4 cup of pellets.  Took it out at 122 covered it heavily to rest about 20 minutes.  It was perfect.

[Westside88]

Anyone have great recipes for the left overs?  The microwave is brutal on it.

Thin slices warmed by simmering in aus jus on a toasted french roll with grilled onions and horseradish makes a great french dip

[MtnMuley]

 
Prime rib dips might be just as good as the initial slab.

[bigjohn98591]

I used the 3 pines rib roast recipe found in the Hunt Wa cookbook. It had great flavor. The only thing I didn't like was the Rosemary, was like eating a bunch of fir needles. I cooked it at 500 degrees for five minuets per pound, then shut the oven off and let ti rest in the oven for two hours. My prime was 10 lbs so I cooked for 50 minuets then rested in the oven (it's important not to open the oven during that two hour rest period). Had a great crust and the center was a perfect medium rare. It was gone before I had a chance to get any pictures. 

[Sumpnneedskillin]

This is our favorite way, Season heavily then salt crust.
12lbs. 200-250 for aprox 4+ hours, pull at 118 and let rest for 30ish minutes. 

I add some garlic, thyme, rosemary, olive oil and horseradish to make my crust.

[lamrith]

Thanks for the extra info, those sammiches look awesome!

I used the 3 pines rib roast recipe found in the Hunt Wa cookbook. It had great flavor. The only thing I didn't like was the Rosemary, was like eating a bunch of fir needles. I cooked it at 500 degrees for five minuets per pound, then shut the oven off and let ti rest in the oven for two hours. My prime was 10 lbs so I cooked for 50 minuets then rested in the oven (it's important not to open the oven during that two hour rest period). Had a great crust and the center was a perfect medium rare. It was gone before I had a chance to get any pictures.

That sounds like the way my Step-dad did it, he did not have a temp probe in it though and the middle was just way to rare for most of us, but once cut...  Would have been better to stay in another 30min or hour..

As for the rosemary, get ground rosemary.  It is a great additional flavor to have, but as you mentioned not enjoyable in stick form..