Prime rib prep question??

[trophyhunt]

    

[DoubleJ]

What kind of scares me is, out of the steaks I cut off of that rib roast from Safeway, this was the smallest.  I have 3 40oz and 3 50oz.  I'm not sure I can handle that.  I shared this one with my son.

And to think, I was gonna cut an Ole' 96er out of my next roast.  Now, I don't see that happening

[Timberstalker]

Good grief, doubleJ. That’s a whole roast right there!

[trophyhunt]

Dry rubbed, and ready for the smoker!  Smoked at 80 degrees for 1 hour, then turned up to 320 till the center is 115-120.  Merry Christmas !

[Boss .300 winmag]

Dry rubbed, and ready for the smoker!  Smoked at 80 degrees for 1 hour, then turned up to 320 till the center is 115-120.  Merry Christmas !

Pics or it didn’t happen, pre oven, and cooked. 

[NRA4LIFE]

Mine has been dry aging for 3 days in the fridge.  Going old school simple this year.  A bit of salt only and into the oven until 120 or so.  Rest for 20 minutes and snarf down.  Merry Christmas everyone.  Eat well.

[Magnum_Willys]

 

Dry rubbed, and ready for the smoker!  Smoked at 80 degrees for 1 hour, then turned up to 320 till the center is 115-120.  Merry Christmas !

If you like pink you can Cook it slower and you get more uniform pink.  ( In oven its  25 mins/# at 200 after crusting at 500 for 25 mins. )

[h20hunter]

Mine is sitting at 115 int temp. Actually brought the smoker down a bump as i like a more even cook.

[h20hunter]

Pulled at 130 degrees and let rest 45 min. Yum.

[Magnum_Willys]

Pulled at 130 degrees and let rest 45 min. Yum.

WOW! Perfect ! 

[Stein]

Boneless, sous vide, sear.  Best beef I have ever had anywhere on the planet.


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[trophyhunt]

Dry rubbed, and ready for the smoker!  Smoked at 80 degrees for 1 hour, then turned up to 320 till the center is 115-120.  Merry Christmas !

Pics or it didn’t happen, pre oven, and cooked. 

oops, took the pre cool pic but was too excited to eat it and forgot about the cooked pic.  It turned out very good, I don’t know for sure but I’m thinking the dry aging made a ok cut of meat into a really good one!

[pianoman9701]

Awesome food pics. I hope you guys are eating the rib meat, too. Tastiest stuff on a prime rib. 

[lamrith]

I have to thank all of you in this thread, you got me interested and now hooked on prime rib.  I had always been unwilling to experiment and risk ruining such a spendy chunk of meat.

The Wife picked up one of those Safeway Prime rib roasts, did not get the super $3.98 deal(due to the fine print of the sale), but still got it for $5.77.  We had an 8#.  I chickened out on the dry aging as this was my 1st ever attempt @ Prime rib roast. 

Christmas Eve after our Ham dinner I prepped it with olive-oil and Montreal steak seasoning and left open it in the fridge overnight.
Christmas day the roast went in the rectec 680 @225* right around noon.

I pulled off rectec at 125*IT around 5:15.  Let it sit for about 20min while oven climbed to 550.  Roast climbed too 130. Threw it in 550* oven for 6min.  Pictures do not do justice, makes look overdone, might have been a hair for some that like it blue/rare, but juicy and tender and pink all the way thru!!
May start earlier next time, so can rest longer before searing.

Mandatory food porn...
Rubbed with Olive oil and Monterey steak seasoning and in fridge overnight.

12:08 on Rectec @225*

5:15 Pulled to rest prior to sear

Post 6min Sear @550

Sliced up and ready to eat!



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[Crunchy]

Looks perfectly dont to my taste.