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Community => Butchering, Cooking, Recipes => Topic started by: jrebel on December 28, 2014, 11:25:22 AM

Title: Rib Roast / Prime Rib....Bone In or Bone Out?? Update!!
Post by: jrebel on December 28, 2014, 11:25:22 AM: Doing a prime rib for new years eve, What do you guys like better and why....bone in or ~~bone out~~?

Also who has a good spice rub recipe?

Thanks

jrebel

Bone in wins and it was absolutely amazing. The only bad thing I can say about prime rib is.....dang it is expensive!! :yike: But dang it taste so so soooo good!! :drool: :drool:

I am stuffed.
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out??
Post by: Badhabit on December 28, 2014, 11:34:47 AM: Personal choice, I typically get the bone in.

Here's the best rub I have found to date. Don't be bashful with the ingredients. If its too pasty then add more olive oil. I put on some of those thin rubber/latex gloves rub the rub in and then pat it on to stick. I mean pat it on like Benny Hill did to the bald guys head.

http://www.shaboomskitchen.com/archives/beef/3pinesprimerib.html (http://www.shaboomskitchen.com/archives/beef/3pinesprimerib.html)
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out??
Post by: wildweeds on December 28, 2014, 09:02:09 PM: Boneless is easier to deal with if your not a proficient knife operator.I just go with a simple but tasty rub of kosher salt,fresh ground pepper,rosemary and thyme.I also stab holes in with a knife steel and shove garlic down the hole.The steel doesn't cut or tear the meat,in doing it that way the meat doesn't have a leak path for the juice to flow out of.That's the premise of it as I've been told by two buddies of mine who are chefs.The one guy owned a restaurant he sold and he's cooked tons of rib roasts.
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out??
Post by: NOCK NOCK on December 28, 2014, 09:34:22 PM: Bone on. Most butchers will cut the bones off and then re-tie them back on. The rib bones act as a "rack" to cook the roast on, and give flavor to the meat, once cooked just cut the strings to free the roast for easy slicing.

Salt crust is THE best way to cook a Prime rib IMO. I rub the entire roast with a mix of garlic, pepper, and Spade L Ranch beef seasoning( Spade L is available at Albertsons in Wen.) It is an awesome seasoning for all meats.
Mix some of the same rub into a box of kosher salt and then add a little water at a time until the salt becomes kind of paste like, but not to wet. With roast bone down on cooking pan, pack salt 1/2 thick to cover entire roast. Getting the salt to stay on the ends is a bit tricky, but the important part is to have the top covered good.

Low and slow, A remote thermometer is a must. I do 250 until internal temp is 115 (med. rare pink through out), then pull from oven and let sit for 30 min. with a foil tent. A 10lb roast will take any where from 4-6+ hours. you can bump the oven temp up a bit after several hours to speed it up a little. The salt crust will have formed a hard sell while cooking, just lift it off and lightly brush away any remaining salt from the ends. Slice and Enjoy, once you try a salt crust
you will never cook one any other way, Except on a traeger for a smoked one.
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out??
Post by: Firedogg on December 28, 2014, 09:39:05 PM: That bone adds to the flavor, get one of tbe aged ones from Tacoma Boys. They a pricey, but the aged ones are wonderful.
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out?? Update!!
Post by: jrebel on December 31, 2014, 05:22:09 PM: Decision was made...update to first post. :tup:
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out?? Update!!
Post by: superdown on December 31, 2014, 05:53:44 PM: Your right that is expensive i paid about the same for a whole cryo vac eight bone 17.50 lb from winco I buy most of my grocery's from costco but for meat i have to check out saar's and winco before i purchase.Costco has a great price on flank steak though.Besides all of that it looks Delicious was the store rub any good? Every time i get a piece of meat seasoned at the store it's terribly salty and not edible.
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out?? Update!!
Post by: pilebuck on December 31, 2014, 06:15:33 PM: Bone in is the best been doing prime for 25 years for Xmas did a 11 1/2 lb for Xmas just used a rub it was 135.00 but the best meat in town.From silvana meats they do my jerky and sausage from all my deer and elk number 1 butcher :tup: your dinner looks amazing makes me hungry
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out?? Update!!
Post by: Fl0und3rz on December 31, 2014, 06:20:19 PM: Looks great! Bone in, definitely. I might have posted a recipe here based on a rub and cooking recipe from a Sunset magazine from the '60s or '70s. I'll see if I can find it for future reference. Salt baked is how they did it.

Yes, it is expensive, but it is the best prime rib I have ever had. Grill up some leftovers the next day, french dips after that. Yum!

Happy new year.
Title: Re: Rib Roast / Prime Rib....Bone In or Bone Out?? Update!!
Post by: jrebel on December 31, 2014, 06:27:46 PM: Quote from: superdown on December 31, 2014, 05:53:44 PM
Your right that is expensive i paid about the same for a whole cryo vac eight bone 17.50 lb from winco I buy most of my grocery's from costco but for meat i have to check out saar's and winco before i purchase.Costco has a great price on flank steak though.Besiudes all of that it looks Delicious was the store rub any good? Every time i get a piece of meat seasoned at the store it's terribly salty and not edible.

The rub was surprisingly delicious. It also had about 25 garlic cloves tucked between the bone and roast. I was really impressed.