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Author Topic: Prime rib prep question??  (Read 2989 times)

Offline trophyhunt

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Prime rib prep question??
« on: December 16, 2017, 01:54:20 PM »
Normally we buy a prime rib that is prepped and has the bones cut then tied back on. Just picked up a 20 lb rib from Safeway for 4.77 a pound but it’s not prepped, do I need to cut the ribs off and trim fat or can I just cook as is? 
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Offline CAMPMEAT

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Re: Prime rib prep question??
« Reply #1 on: December 16, 2017, 02:02:34 PM »
The ribs and fat give it flavor. If there is a ton of fat on it, trim some, but not all of it. Fat side up.
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Re: Prime rib prep question??
« Reply #2 on: December 16, 2017, 02:30:02 PM »
you can cook it as is.  If you French/truss/trim, it just makes it showy and easier to carve.

Offline trophyhunt

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Re: Prime rib prep question??
« Reply #3 on: December 16, 2017, 02:54:41 PM »
Ok, sounds good.  Thanks
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Offline Jason

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Re: Prime rib prep question??
« Reply #4 on: December 16, 2017, 03:03:25 PM »
I like to cut the ribs off then tie them back on.

Offline gaddy

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Re: Prime rib prep question??
« Reply #5 on: December 16, 2017, 03:31:21 PM »
I season, pack with salt and cook. Trim the ribs after cooking for those that want them. I personally don't have a problem gnawing on a bone after eating a fine slab of prime rib meat. If you don't have a ton of people, the rib bones are a great indicator of how to portion your steaks.

Offline Timberstalker

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Re: Prime rib prep question??
« Reply #6 on: December 16, 2017, 04:35:58 PM »
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
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Offline wheels

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Re: Prime rib prep question??
« Reply #7 on: December 16, 2017, 04:57:23 PM »
leave as is can trim fat after cook

Offline trophyhunt

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Re: Prime rib prep question??
« Reply #8 on: December 16, 2017, 08:20:44 PM »
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
yeah, 4.77!!! That what sold me!
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Offline DoubleJ

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Re: Prime rib prep question??
« Reply #9 on: December 16, 2017, 08:40:45 PM »
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
yeah, 4.77!!! That what sold me!

How large are they?  Cash and Carry is more expensive but their roasts come in about 15lbs.  What size are Safeway's?
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Offline trophyhunt

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Re: Prime rib prep question??
« Reply #10 on: December 16, 2017, 08:48:43 PM »
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
yeah, 4.77!!! That what sold me!

How large are they?  Cash and Carry is more expensive but their roasts come in about 15lbs.  What size are Safeway's?
we got a 17 lb’r, not sure how much bigger they have.
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Offline bear hunter

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Re: Prime rib prep question??
« Reply #11 on: December 16, 2017, 09:34:47 PM »
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
yeah, 4.77!!! That what sold me!

How large are they?  Cash and Carry is more expensive but their roasts come in about 15lbs.  What size are Safeway's?
I just picked one up there it wad 24.6 lbs
Boar looking for Sow to hunt with. LOL

Offline slavenoid

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Re: Prime rib prep question??
« Reply #12 on: December 16, 2017, 09:47:56 PM »
Bone in for sure! Great flavor and insurance. You can easily remove after cooking. I only do prime rib if I have have a few days to age it. Aging it packs more flavor in every bite.

Offline trophyhunt

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Re: Prime rib prep question??
« Reply #13 on: December 16, 2017, 10:30:49 PM »
Bone in for sure! Great flavor and insurance. You can easily remove after cooking. I only do prime rib if I have have a few days to age it. Aging it packs more flavor in every bite.
how do you age it?  We have to freeze it to make it last till Christmas
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Offline ipkus

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Re: Prime rib prep question??
« Reply #14 on: December 16, 2017, 10:53:50 PM »
Then you are aging it, just at the wrong temperature!

Offline trophyhunt

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Re: Prime rib prep question??
« Reply #15 on: December 16, 2017, 11:43:22 PM »
Then you are aging it, just at the wrong temperature!
so let it sit out at room temp for a day before cooking?
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Offline KFhunter

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Re: Prime rib prep question??
« Reply #16 on: December 16, 2017, 11:52:57 PM »
you dry em out in the fridge for a week or more, you loose water but concentrate the flavor
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Re: Prime rib prep question??
« Reply #17 on: December 17, 2017, 12:31:10 AM »
Here is what i do. 
Get it out of the plastic asap. 
Wrap in cheese cloth. 
Let it rest in the fridge for 7 days. 
Peel off the cheese cloth and trim up the fat. 
Season it with whatever you want.  Just make sure it has salt in it.
I cut it off the bone and then tie it back on to the bone.  I do this because when I take it out of the oven I let it rest for 30 mins before cutting it up.  So while I am waiting the 30mins I cut up the ribs and eat them. 
« Last Edit: December 17, 2017, 05:51:15 AM by Bigshooter »
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Re: Prime rib prep question??
« Reply #18 on: December 17, 2017, 05:12:28 AM »
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.

I got one of those also
Price marked, get this, $296 for a 24 pound rib roast
I had them cut bones tie up and split it in half and repackaged
when we get the discounted price at the register with the sale and our club card, it was 86 bucks
killer deal
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Re: Prime rib prep question??
« Reply #19 on: December 17, 2017, 06:16:12 AM »
Bone in for sure! Great flavor and insurance. You can easily remove after cooking. I only do prime rib if I have have a few days to age it. Aging it packs more flavor in every bite.
how do you age it?  We have to freeze it to make it last till Christmas

Don’t freeze it!  Wrap it in cheesecloth and age it as has been said. That roast will not spoil. It’ll be excellent!
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Re: Prime rib prep question??
« Reply #21 on: December 17, 2017, 06:47:13 AM »
Bone in for sure! Great flavor and insurance. You can easily remove after cooking. I only do prime rib if I have have a few days to age it. Aging it packs more flavor in every bite.
how do you age it?  We have to freeze it to make it last till Christmas

Don’t freeze it!  Wrap it in cheesecloth and age it as has been said. That roast will not spoil. It’ll be excellent!
                 
                            :yeah:

IT will give off an odor that you will come to love. It is not going to spoil. It is drawing out water which intensifies flavor.

Offline pianoman9701

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Re: Prime rib prep question??
« Reply #22 on: December 17, 2017, 09:11:58 AM »
The ribs and fat give it flavor. If there is a ton of fat on it, trim some, but not all of it. Fat side up.
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Re: Prime rib prep question??
« Reply #23 on: December 17, 2017, 09:19:31 AM »
Partial Hijack/related question, figured keep the relevant topic in one place?

I have never cooked a Prime rib before.  Sooo, based on some quick online searching the rough estimate I am seeing is about 1# per person.  We will have 7 over for dinner, so figure a 10# will leave room for seconds/leftovers.

Now for the questions..
If I can only get a 15-20# what should I do?  Normal, daily dinners are for 3 people...  Do I cut it down to a 10# and then one or two 5# from the rest?

Should I dry age all of them at same time, then freeze the 5# ones?  Or would it be better to freeze the 5# and dry age when I pull them from freezer to thaw?  I was thinking the later

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Re: Prime rib prep question??
« Reply #24 on: December 17, 2017, 09:40:10 AM »
Partial Hijack/related question, figured keep the relevant topic in one place?

I have never cooked a Prime rib before.  Sooo, based on some quick online searching the rough estimate I am seeing is about 1# per person.  We will have 7 over for dinner, so figure a 10# will leave room for seconds/leftovers.

Now for the questions..
If I can only get a 15-20# what should I do?  Normal, daily dinners are for 3 people...  Do I cut it down to a 10# and then one or two 5# from the rest?

Should I dry age all of them at same time, then freeze the 5# ones?  Or would it be better to freeze the 5# and dry age when I pull them from freezer to thaw?  I was thinking the later
Dry age the 15# and it will eventually be a 10# once it's lost all that water.