Post by: huntandjeep on December 16, 2016, 08:27:20 PM
Never bought one let alone cooked one
1st Can I freeze it until Wednesday ?
2nd Planning on smoking it in the Traeger what temp should I cook it on , how long , what internal temp am I looking for ?
Thanks Allen
Post by: Whitpirate on December 16, 2016, 08:34:45 PM
With the smoker I'd use 225 until it hits 130 and then rest to 140 (medium rare). I'd season it well and sear it on all sides before I smoked it and I'd only have smoke for 2ish hours. Jack the temp at the end to get a crust. Avoid any humidity if you want to control cooking.
I'm gonna sous vide mine for 24 hours at 131 and then a 500 degree oven with a crust of whipped egg white and pepper and fresh chopped rosemary.
Merry Christmas and I'm sure it will be good eats at your place.
Post by: haugenna on December 16, 2016, 08:35:39 PM
Make sure you get the prime rib to room temp before you put it on the grill.
I am not sure about freezing it.
Post by: JimmyHoffa on December 16, 2016, 08:50:37 PM
Post by: huntandjeep on December 16, 2016, 08:55:14 PM
Is it fresh or aged? Usually the aged meat keeps longer since moisture is removed. If fresh and you don't want to freeze it, you can dry age it at home, takes about a week to a week and a half.Not sure on the fresh vs aged , Wife picked it up today at Costco. It's got a Sell by date of the 19th so that's why was thinking throw it in the freezer for a couple days. For the price of these things don't want it going bad before Christmas.
How would I dry age it ?
Post by: NRA4LIFE on December 16, 2016, 09:02:30 PM
Post by: JimmyHoffa on December 16, 2016, 09:06:09 PM
You would cover it with something like cheesecloth and let it air dry in the fridge. You have to swap the cloth every day or two. One drawback to doing something like this is the moisture content drops, so the prime rib gets smaller over time. So if you wanted to feed a big group, there would be less (less because it is more concentrated). Your fridge will also get that good butcher shop smell.Is it fresh or aged? Usually the aged meat keeps longer since moisture is removed. If fresh and you don't want to freeze it, you can dry age it at home, takes about a week to a week and a half.Not sure on the fresh vs aged , Wife picked it up today at Costco. It's got a Sell by date of the 19th so that's why was thinking throw it in the freezer for a couple days. For the price of these things don't want it going bad before Christmas.
How would I dry age it ?
Post by: Magnum_Willys on December 16, 2016, 09:06:56 PM
Post by: boneaddict on December 16, 2016, 09:27:49 PM
Is just keep it in fridge wrapped and it will be fine. Freezing would be harder to get back on by the weekend.
With the smoker I'd use 225 until it hits 130 and then rest to 140 (medium rare). I'd season it well and sear it on all sides before I smoked it and I'd only have smoke for 2ish hours. Jack the temp at the end to get a crust. Avoid any humidity if you want to control cooking.
I'm gonna sous vide mine for 24 hours at 131 and then a 500 degree oven with a crust of whipped egg white and pepper and fresh chopped rosemary.
Merry Christmas and I'm sure it will be good eats at your place.
I think I just gained 5 pounds reading that. Oh my gosh drool. I could taste it from here.
Post by: carpsniperg2 on December 16, 2016, 09:35:10 PM
Post by: nailbender on December 16, 2016, 10:46:59 PM
Post by: black hog on December 17, 2016, 04:28:02 AM
Post by: Angry Perch on December 17, 2016, 06:36:52 AM
Is just keep it in fridge wrapped and it will be fine. Freezing would be harder to get back on by the weekend.
With the smoker I'd use 225 until it hits 130 and then rest to 140 (medium rare). I'd season it well and sear it on all sides before I smoked it and I'd only have smoke for 2ish hours. Jack the temp at the end to get a crust. Avoid any humidity if you want to control cooking.
I'm gonna sous vide mine for 24 hours at 131 and then a 500 degree oven with a crust of whipped egg white and pepper and fresh chopped rosemary.
Merry Christmas and I'm sure it will be good eats at your place.
Whitpirate,
Do you have a dedicated sous vide unit, or one of the portables that uses your own container?
Post by: Rick on December 17, 2016, 09:49:37 AM
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html
Post by: Chase2008 on December 17, 2016, 06:19:19 PM
Post by: Rick on December 17, 2016, 08:53:34 PM
So my oven is broke and the replacement won't be here until after the 1st. So will be cooking my Christmas prime rib on the gas grill. Any tips for me to make a great prime rib for Christmas?
Low and slow just like in the oven. I've done them in the oven,on the grill and in a smoker. Rib roasts can be intimidating because they're expensive. They're actually pretty forgiving and hard to screw up IMO.
Post by: Whitpirate on December 18, 2016, 04:37:52 AM
Is just keep it in fridge wrapped and it will be fine. Freezing would be harder to get back on by the weekend.
With the smoker I'd use 225 until it hits 130 and then rest to 140 (medium rare). I'd season it well and sear it on all sides before I smoked it and I'd only have smoke for 2ish hours. Jack the temp at the end to get a crust. Avoid any humidity if you want to control cooking.
I'm gonna sous vide mine for 24 hours at 131 and then a 500 degree oven with a crust of whipped egg white and pepper and fresh chopped rosemary.
Merry Christmas and I'm sure it will be good eats at your place.
Whitpirate,
Do you have a dedicated sous vide unit, or one of the portables that uses your own container?
I've got a Joule made by ChefSteps (they are in Pikes Place Market)
I've had a couple others and if I didn't like a lot of the content that ChefSteps puts out I'd use an Anova.
I'm using my own containers and for this cook I'll use a Coleman extreme cooler. Also have plans for eggs Benedict for Xmas morning.
Sous Vide is getting much cheaper and while it seems a little gimmicky between my Joule and an instant pot I can replicate a number of things I used to spend several hours prepping back when I worked hospitality.
I'll look to take a few photos.
Post by: Angry Perch on December 18, 2016, 09:41:37 AM
Is just keep it in fridge wrapped and it will be fine. Freezing would be harder to get back on by the weekend.
With the smoker I'd use 225 until it hits 130 and then rest to 140 (medium rare). I'd season it well and sear it on all sides before I smoked it and I'd only have smoke for 2ish hours. Jack the temp at the end to get a crust. Avoid any humidity if you want to control cooking.
I'm gonna sous vide mine for 24 hours at 131 and then a 500 degree oven with a crust of whipped egg white and pepper and fresh chopped rosemary.
Merry Christmas and I'm sure it will be good eats at your place.
Whitpirate,
Do you have a dedicated sous vide unit, or one of the portables that uses your own container?
I've got a Joule made by ChefSteps (they are in Pikes Place Market)
I've had a couple others and if I didn't like a lot of the content that ChefSteps puts out I'd use an Anova.
I'm using my own containers and for this cook I'll use a Coleman extreme cooler. Also have plans for eggs Benedict for Xmas morning.
Sous Vide is getting much cheaper and while it seems a little gimmicky between my Joule and an instant pot I can replicate a number of things I used to spend several hours prepping back when I worked hospitality.
I'll look to take a few photos.
I ordered an Anova for my wife for Christmas. I'm sure
Post by: Mtnwalker on December 18, 2016, 10:14:26 AM
Post by: brew on December 19, 2016, 05:55:33 PM
Post by: Whitpirate on December 19, 2016, 08:11:02 PM
Worth a watch. I'm doing this one.
I've got a 4 bone grass-fed, free-range choice rib roast. I am going to do a prime chuck roast later this winter.
Post by: Whitpirate on December 23, 2016, 10:21:39 PM
Post by: hogslayer on December 23, 2016, 11:08:52 PM
1/4 cup salt
1/4 pepper
1/4 cup garlic
1/4 cup mix rosemary/thyme
3 table spoons olive oil. Cake that stuff on there!
bake at 400 with convection on.
pull when it hits 120
Post by: haugenna on December 25, 2016, 08:04:48 AM
Make notes in your cook book so you remember the adjustments for next year. Next year I am going to try the reverse sear.
I made some more notes in the cook book about time and temp. I put mine on a little early and had to throttle back the temp after doing some calculations.
Turned out great but could have used the bark crust on the outside.
Post by: huntandjeep on December 25, 2016, 10:41:48 AM
how did it turn out???
Make notes in your cook book so you remember the adjustments for next year. Next year I am going to try the reverse sear.
I made some more notes in the cook book about time and temp. I put mine on a little early and had to throttle back the temp after doing some calculations.
Turned out great but could have used the bark crust on the outside.
Starting the smoker in an hour. Cooking @ 225-250 for 4ish hours or when it reaches 130 ° internal , than going in the oven @ 500 for 15 - 20 to sear it.
Post by: NOCK NOCK on December 25, 2016, 12:05:46 PM
12lbs. 200-250 for aprox 4+ hours, pull at 118 and let rest for 30ish minutes. :drool:
Post by: MtnMuley on December 25, 2016, 12:13:38 PM
Post by: Rick on December 25, 2016, 01:17:30 PM
Just put tonight's 10lber in the smoker at 225. Probably pull at 120. Tonight's guests like it a bit more rare.
Post by: haugenna on December 25, 2016, 01:50:26 PM
You may be ahead of schedule with that cook temp. I had to back mine down to 180 to hit my target serve time. Plan on 3 hours of cook time at those temps.how did it turn out???
Make notes in your cook book so you remember the adjustments for next year. Next year I am going to try the reverse sear.
I made some more notes in the cook book about time and temp. I put mine on a little early and had to throttle back the temp after doing some calculations.
Turned out great but could have used the bark crust on the outside.
Starting the smoker in an hour. Cooking @ 225-250 for 4ish hours or when it reaches 130 ° internal , than going in the oven @ 500 for 15 - 20 to sear it.
Midway through I started doing some calculations. Run a test for 20 min and measure the starting temp and ending temp for that 20 min period. Run some simple math equations with end point of 130 degrees and that should tell you if you need to back the oven/smoker temp down.
Post by: Magnum_Willys on December 25, 2016, 03:10:49 PM
Post by: Southpole on December 25, 2016, 03:37:08 PM
Post by: cbond3318 on December 25, 2016, 03:47:29 PM
Just threw ours in the oven after a 24 hr soak with a garlic/horseradish crust. Can't wait, I have purposely turned a blind eye to the candy today waiting for this moment! :chuckle:
Post by: sled on December 25, 2016, 03:50:38 PM
Post by: sled on December 25, 2016, 03:56:11 PM
Post by: huntandjeep on December 25, 2016, 04:03:40 PM
Post by: sled on December 25, 2016, 04:06:53 PM
Mines been on since 12:30 it @ 128° now. Pulling it @ 135 than 15minutes @ 500.on a Traeger?
Post by: MtnMuley on December 25, 2016, 04:10:03 PM
Post by: sled on December 25, 2016, 04:16:11 PM
Mines been on the Traeger since 12:30 as well. 118 now and seconds away from pulling and transferring to the 500 degree oven for a 15 minutes reverse sear to seal in the juices and make the bark.. I thought about doing the reverse sear. Next time..., what did you start the temp at?
Post by: MtnMuley on December 25, 2016, 04:19:35 PM
Post by: smdave on December 25, 2016, 04:19:49 PM
Post by: huntandjeep on December 25, 2016, 04:58:31 PM
Post by: haugenna on December 25, 2016, 06:27:42 PM
Post by: sled on December 25, 2016, 06:45:05 PM
Post by: JimmyHoffa on December 25, 2016, 06:50:49 PM
Post by: Whitpirate on December 25, 2016, 08:00:02 PM
Post by: 2labs on December 25, 2016, 08:50:32 PM
Post by: Boss .300 winmag on December 25, 2016, 08:54:07 PM
Mail me the end cut!
Oh yeah the end cut. :drool:
Post by: hunthard on December 26, 2016, 09:51:20 AM
Post by: haugenna on December 26, 2016, 11:54:11 AM
Post by: huntandjeep on December 26, 2016, 05:02:36 PM
Anyone have great recipes for the left overs? The microwave is brutal on it.Left overs what's that :chuckle:. Mine was 12 lbs and I didn't have enough for a sandwich this morning.
Post by: NOCK NOCK on December 26, 2016, 08:36:31 PM
Microwave just turns it into roast beef.
Post by: Fl0und3rz on December 26, 2016, 08:37:59 PM
Post by: lamrith on December 27, 2016, 02:57:50 PM
Huntinjeep, any sliced picts or did it vanish before you had a chance!? You just low n slow right to 140* it sounds like?
You reverse sear guys, would I want to pull in the 120-125 range then into 500* oven it sounds like? till 135-140* and let rest to 140-145*?
Had one done by family for holidays, he cooked it @ 500 for 20 or 30min (not recall which) then turned oven off and left it in there closed up for hours. crust was oh, but just not done enough inside for me. Seemed like a really hard way to try and get timing and temp right.. But got me wanting to try it on my Rectec, just want to make sure I get a good crust.
Post by: Mark Brenckle on December 27, 2016, 03:35:55 PM
Anyone have great recipes for the left overs? The microwave is brutal on it.Thinly sliced on sour-dough rolls. We added provolone and broiled it for 4 or 5 minutes, used up the remaining au jus as well.
Post by: NRA4LIFE on December 27, 2016, 04:01:38 PM
Post by: Westside88 on December 27, 2016, 04:10:18 PM
Anyone have great recipes for the left overs? The microwave is brutal on it.Thin slices warmed by simmering in aus jus on a toasted french roll with grilled onions and horseradish makes a great french dip
Post by: MtnMuley on December 27, 2016, 05:22:52 PM
Prime rib dips might be just as good as the initial slab. :twocents:
Post by: bigjohn98591 on December 28, 2016, 11:06:37 AM
Post by: Sumpnneedskillin on December 28, 2016, 11:43:46 AM
This is our favorite way, Season heavily then salt crust.
12lbs. 200-250 for aprox 4+ hours, pull at 118 and let rest for 30ish minutes. :drool:
I add some garlic, thyme, rosemary, olive oil and horseradish to make my crust.
Post by: lamrith on December 28, 2016, 12:30:20 PM
I used the 3 pines rib roast recipe found in the Hunt Wa cookbook. It had great flavor. The only thing I didn't like was the Rosemary, was like eating a bunch of fir needles. I cooked it at 500 degrees for five minuets per pound, then shut the oven off and let ti rest in the oven for two hours. My prime was 10 lbs so I cooked for 50 minuets then rested in the oven (it's important not to open the oven during that two hour rest period). Had a great crust and the center was a perfect medium rare. It was gone before I had a chance to get any pictures.That sounds like the way my Step-dad did it, he did not have a temp probe in it though and the middle was just way to rare for most of us, but once cut... Would have been better to stay in another 30min or hour..
As for the rosemary, get ground rosemary. It is a great additional flavor to have, but as you mentioned not enjoyable in stick form..
Post by: Henrydog on December 28, 2016, 12:32:28 PM
Post by: Spuddieselwwu on December 28, 2016, 02:03:11 PM
Post by: Crunchy on December 28, 2016, 02:37:28 PM
Post by: Widgeondeke on December 28, 2016, 02:47:16 PM
Dog has enjoyed some bones