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| Searing prime rib |
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| huntnnw:
made plenty and have had plenty out to eat and dont get peoples obsession for it. Id much rather slice it up into thick steaks and eat. WAY better |
| Boss .300 winmag:
--- Quote from: huntnnw on December 23, 2025, 10:24:57 PM ---made plenty and have had plenty out to eat and dont get peoples obsession for it. Id much rather slice it up into thick steaks and eat. WAY better --- End quote --- I with you on this one. But I’ve always wanted to inject one really heavily and smoking it to see what happens. |
| HereDuckyDucky:
Every year we buy several full rib roast / loin sections, and I just process them into steaks. Eat the ribs separately. Use the excess fat for venison sausage. Not much a fan of eating “prime rib” as a roast. RW |
| trophyhunt:
Always cook a prime rib at Christmas, let sit out a couple hours before cooking (not sure why) cover with olive oil, season and incase the entire rib in a kosher salt paste. Put on treager 12-15 min per pound around 225 degrees. I’m gonna try the reverse sear this year for the first time, when the meat temp hits about 110, gonna pull it from the treager and put in the oven at 500 for about 10 min. Pull out, cover with foil, and let sit for at least half hour. I really don’t think you can mess up prime rib, unless you over cook it of course. |
| CP:
I’ve done the sear, the reverse sear, and the no sear. I prefer it seared. 450-500 degree oven for 15 minutes or until the smoke alarms go off, then reduce the heat. I like a hard bark on it. |
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