collapse

Author Topic: Prime rib prep question??  (Read 4609 times)

Offline tjthebest

  • Non-Hunting Topics
  • Trade Count: (0)
  • Scout
  • *
  • Join Date: Oct 2011
  • Posts: 328
  • Location: Snoqualmie Valley
Re: Prime rib prep question??
« Reply #75 on: December 27, 2017, 10:28:48 AM »
Prime rib with the Sous-Vide. about 7 hours at 135 and then a quick sear on the BBQ.
Camp Wapiti Death!

Offline trophyhunt

  • Site Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Nov 2008
  • Posts: 10362
  • Location: Wetside
Re: Prime rib prep question??
« Reply #76 on: December 27, 2017, 10:51:55 AM »
The only pic I took.
“In common with”..... not so much!!

Offline Timberstalker

  • Busch Lite Rocks
  • Political Topics
  • Trade Count: (+3)
  • Old Salt
  • *
  • Join Date: Apr 2008
  • Posts: 6616
  • Location: Tri-Cities
Re: Prime rib prep question??
« Reply #77 on: December 27, 2017, 09:40:40 PM »
How’d it turn out?
@trophyhunt
If you aint hunting, you aint livin'

Offline trophyhunt

  • Site Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Nov 2008
  • Posts: 10362
  • Location: Wetside
Re: Prime rib prep question??
« Reply #78 on: December 28, 2017, 06:08:58 AM »
How’d it turn out?
@trophyhunt
It was very good, I've been doing ribs for about 10+ years now for Christmas and this was one of the better ones.  I was a bit nervous doing the dry age thing for the first time, but I'll do it again for sure.  Might get a 5 lber here soon and try a dry age for 2 weeks and see how that goes.  I know there are a bunch of recipes for prime rib, but my olive oil, seasoning, rosemary and kosher salt paste really works well for us.  I pulled it at 120 and let sit for 20 minutes, should have let it sit for at least 30 or longer, the juices were coming out too much. But the fat, OH MY GOD, the fat would melt in your mouth and the flavor off it was insane!!
“In common with”..... not so much!!

Offline pianoman9701

  • Mushroom Man
  • Political Topics
  • Trade Count: (+2)
  • Legend
  • *
  • Join Date: Mar 2011
  • Posts: 27310
  • Location: Vancouver USA
  • NRA Life, MH, WFW, CCRKBA, NAGR, RMEF, WSB
Re: Prime rib prep question??
« Reply #79 on: December 28, 2017, 06:20:28 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
"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 trophyhunt

  • Site Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Nov 2008
  • Posts: 10362
  • Location: Wetside
Re: Prime rib prep question??
« Reply #80 on: December 28, 2017, 07:04:47 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
Would you think 2 weeks drying time in a fridge wrapped in cheese cloth is too long, or how long can it go?
“In common with”..... not so much!!

Offline pianoman9701

  • Mushroom Man
  • Political Topics
  • Trade Count: (+2)
  • Legend
  • *
  • Join Date: Mar 2011
  • Posts: 27310
  • Location: Vancouver USA
  • NRA Life, MH, WFW, CCRKBA, NAGR, RMEF, WSB
Re: Prime rib prep question??
« Reply #81 on: December 28, 2017, 07:28:24 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
Would you think 2 weeks drying time in a fridge wrapped in cheese cloth is too long, or how long can it go?

I have customers who dry-age beef for 6 months. They end up trimming off about half the meat before preparing. If you have a dedicated space for dry-aging, two weeks should be no problem. The problems arrive with cross contamination when drying is done in a refrigerator along with all the other foods. This will occur either the meat drips on something else or something drips on the meat and people get sick. Also, I'm not sure you want to dry cure with the fat cap on. I'll have to ask one of my chefs. I suspect the fat would become rancid and hurt the flavor. However, I'm not sure about this.
"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 Boss .300 winmag

  • Best Biggie Blogger
  • Washington For Wildlife
  • Trade Count: (+5)
  • Old Salt
  • *
  • Join Date: Oct 2010
  • Posts: 9774
  • Location: Skagit Valley
  • DAN-O CAN'T TAKE BIGGIE PICS
Re: Prime rib prep question??
« Reply #82 on: December 28, 2017, 09:18:07 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
Would you think 2 weeks drying time in a fridge wrapped in cheese cloth is too long, or how long can it go?

I have customers who dry-age beef for 6 months. They end up trimming off about half the meat before preparing. If you have a dedicated space for dry-aging, two weeks should be no problem. The problems arrive with cross contamination when drying is done in a refrigerator along with all the other foods. This will occur either the meat drips on something else or something drips on the meat and people get sick. Also, I'm not sure you want to dry cure with the fat cap on. I'll have to ask one of my chefs. I suspect the fat would become rancid and hurt the flavor. However, I'm not sure about this.

You want the cap on. My chef friend only does it with cap on.?
"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.
YOU CANNOT REASON WITH A TIGER WHEN YOUR HEAD IS IN ITS MOUTH! Winston Churchill

Keep Calm And Duc On!

Offline pianoman9701

  • Mushroom Man
  • Political Topics
  • Trade Count: (+2)
  • Legend
  • *
  • Join Date: Mar 2011
  • Posts: 27310
  • Location: Vancouver USA
  • NRA Life, MH, WFW, CCRKBA, NAGR, RMEF, WSB
Re: Prime rib prep question??
« Reply #83 on: December 28, 2017, 09:38:36 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
Would you think 2 weeks drying time in a fridge wrapped in cheese cloth is too long, or how long can it go?

I have customers who dry-age beef for 6 months. They end up trimming off about half the meat before preparing. If you have a dedicated space for dry-aging, two weeks should be no problem. The problems arrive with cross contamination when drying is done in a refrigerator along with all the other foods. This will occur either the meat drips on something else or something drips on the meat and people get sick. Also, I'm not sure you want to dry cure with the fat cap on. I'll have to ask one of my chefs. I suspect the fat would become rancid and hurt the flavor. However, I'm not sure about this.

You want the cap on. My chef friend only does it with cap on.?
good to know
"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 pianoman9701

  • Mushroom Man
  • Political Topics
  • Trade Count: (+2)
  • Legend
  • *
  • Join Date: Mar 2011
  • Posts: 27310
  • Location: Vancouver USA
  • NRA Life, MH, WFW, CCRKBA, NAGR, RMEF, WSB
Re: Prime rib prep question??
« Reply #84 on: December 28, 2017, 10:05:44 AM »
I just asked the question of one of my chefs and he confirmed: leave on the fat and bones. It'll reduce the amount of meat to be trimmed off after aging and won't hurt the flavor.  :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 trophyhunt

  • Site Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Nov 2008
  • Posts: 10362
  • Location: Wetside
Re: Prime rib prep question??
« Reply #85 on: December 28, 2017, 11:01:51 AM »
 :tup:
“In common with”..... not so much!!

Offline Caseyd

  • Site Sponsor
  • Washington For Wildlife
  • Trade Count: (0)
  • Sourdough
  • *
  • Join Date: Aug 2007
  • Posts: 2018
  • Location: Washington
Re: Prime rib prep question??
« Reply #86 on: December 28, 2017, 11:27:53 AM »
Pre removal of crust

Offline DoubleJ

  • YAR Nutcracker
  • Political Topics
  • Trade Count: (0)
  • Old Salt
  • *
  • Join Date: Feb 2010
  • Posts: 8558
  • Location: Shelton, WA
  • President of the RadSav fanclub Est. 2011
Re: Prime rib prep question??
« Reply #87 on: December 28, 2017, 11:38:01 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.

I'm sticking with the old trend.  I like hot meat and resting it 10 minutes is a long enough wait for me.  I'll just use bread and potatoes to sop up the run off
If your religion is worth killing for, please start with yourself

Offline DaveMonti

  • Trade Count: (+2)
  • Sourdough
  • *****
  • Join Date: Dec 2008
  • Posts: 1245
  • Location: Snohomish County
Re: Prime rib prep question??
« Reply #88 on: January 22, 2018, 10:28:50 PM »
Well, over the weekend I cooked my rib rack from the portion of the prime rib roast that I cut into steaks.  I got a roast at Safeway that was 15 lbs or so, used about 5 lbs for a Christmas rib roast (Sous Vide and crusted in the oven, perfect!) and cut the remainder into thick prime rib steaks.

I had 6 meaty ribs that I seasoned and cooked at 150 with the sous vide for about 30 hours.  I had read that beef ribs take 48 hours at 143 degrees, so I upped the temp a bit for the shorter duration.  I have to say they were not very good.  There were a lot of bits of cartilage and connective tissue that had not yet softened, so eating was pretty unpleasant.  The flavor of the meat was pretty good, but they were very oily after cooking in their own fat for so long.  I am sure I can do better, but next time I get beef ribs, I think I'll go with a low and slow roast as I have that method down pretty well. 

If anyone is going to sous vide your beef ribs, give it the full 48 hours! 

Dave

 

* Recent Topics

WDFW's Plan to Cover 30 Million Dollar Deficit by Fl0und3rz
[Today at 05:34:44 AM]


Get ready for Washington State hunting licenses to skyrocket!!!! by Fl0und3rz
[Today at 05:32:04 AM]


Who's on instagram? by Skyvalhunter
[Today at 05:25:34 AM]


Better late than never! New 'ShaneVG' blacktail deer hunting video coming soon by elkrack
[Today at 05:19:16 AM]


Assorted 6.5MM Bullets F/S by elkaholic123
[Today at 05:18:59 AM]


2018 Northwest Mountain Challenge @ Stevens Pass by Skyvalhunter
[Today at 05:16:23 AM]


Huntwa bear id test by Timberstalker
[Today at 04:20:45 AM]


Brewster Pool by hunthard
[Today at 01:59:35 AM]


Is the area around N. Fork of Chewelah Creek crowded in the fall by huntnnw
[Today at 01:20:50 AM]


Toyota Tundra wheels by maxwell
[Today at 12:32:42 AM]


Grizz? by elkoholic1
[Today at 12:13:14 AM]


High Buck Hunt by jackelope
[Yesterday at 11:33:34 PM]


eyes in the woods by buglebrush
[Yesterday at 10:50:07 PM]


FS: Mathews DXT lowered price by X-Force
[Yesterday at 10:33:03 PM]


WTS kuiu guide jacket by Fullabull
[Yesterday at 10:24:36 PM]


ABLR Seating Depth by jrebel
[Yesterday at 10:05:00 PM]


Lion attack in North bend? by KFhunter
[Yesterday at 09:57:56 PM]


3:20 am coyote by WSU
[Yesterday at 09:55:32 PM]


Outlawing electrical mountain bikes in Washington? by cem3434
[Yesterday at 09:38:43 PM]


9th Circuit Upholds Preliminary Injunction Against CA Mag Confiscation by Fl0und3rz
[Yesterday at 09:22:11 PM]