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Author Topic: Prime rib prep question??  (Read 4458 times)

Online 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

Offline Bigshooter

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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.
Pat dry. 
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: February 03, 2018, 05:52:05 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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Offline Timberstalker

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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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Offline slavenoid

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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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Offline lamrith

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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

Offline JimmyHoffa

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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.

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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