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Title: Prime rib prep question??
Post by: trophyhunt on December 16, 2017, 01:54:20 PM
Normally we buy a prime rib that is prepped and has the bones cut then tied back on. Just picked up a 20 lb rib from Safeway for 4.77 a pound but it’s not prepped, do I need to cut the ribs off and trim fat or can I just cook as is? 
Title: Re: Prime rib prep question??
Post by: CAMPMEAT on December 16, 2017, 02:02:34 PM
The ribs and fat give it flavor. If there is a ton of fat on it, trim some, but not all of it. Fat side up.
Title: Re: Prime rib prep question??
Post by: JimmyHoffa on December 16, 2017, 02:30:02 PM
you can cook it as is.  If you French/truss/trim, it just makes it showy and easier to carve.
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 16, 2017, 02:54:41 PM
Ok, sounds good.  Thanks
Title: Re: Prime rib prep question??
Post by: Jason on December 16, 2017, 03:03:25 PM
I like to cut the ribs off then tie them back on.
Title: Re: Prime rib prep question??
Post by: gaddy on December 16, 2017, 03:31:21 PM
I season, pack with salt and cook. Trim the ribs after cooking for those that want them. I personally don't have a problem gnawing on a bone after eating a fine slab of prime rib meat. If you don't have a ton of people, the rib bones are a great indicator of how to portion your steaks.
Title: Re: Prime rib prep question??
Post by: Timberstalker on December 16, 2017, 04:35:58 PM
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
Title: Re: Prime rib prep question??
Post by: wheels on December 16, 2017, 04:57:23 PM
leave as is can trim fat after cook
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 16, 2017, 08:20:44 PM
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
yeah, 4.77!!! That what sold me!
Title: Re: Prime rib prep question??
Post by: DoubleJ on December 16, 2017, 08:40:45 PM
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
yeah, 4.77!!! That what sold me!

How large are they?  Cash and Carry is more expensive but their roasts come in about 15lbs.  What size are Safeway's?
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 16, 2017, 08:48:43 PM
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
yeah, 4.77!!! That what sold me!

How large are they?  Cash and Carry is more expensive but their roasts come in about 15lbs.  What size are Safeway's?
we got a 17 lb’r, not sure how much bigger they have.
Title: Re: Prime rib prep question??
Post by: bear hunter on December 16, 2017, 09:34:47 PM
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.
yeah, 4.77!!! That what sold me!

How large are they?  Cash and Carry is more expensive but their roasts come in about 15lbs.  What size are Safeway's?
I just picked one up there it was
 24.6 lbs
Title: Re: Prime rib prep question??
Post by: slavenoid on December 16, 2017, 09:47:56 PM
Bone in for sure! Great flavor and insurance. You can easily remove after cooking. I only do prime rib if I have have a few days to age it. Aging it packs more flavor in every bite.
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 16, 2017, 10:30:49 PM
Bone in for sure! Great flavor and insurance. You can easily remove after cooking. I only do prime rib if I have have a few days to age it. Aging it packs more flavor in every bite.
how do you age it?  We have to freeze it to make it last till Christmas
Title: Re: Prime rib prep question??
Post by: ipkus on December 16, 2017, 10:53:50 PM
Then you are aging it, just at the wrong temperature!
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 16, 2017, 11:43:22 PM
Then you are aging it, just at the wrong temperature!
so let it sit out at room temp for a day before cooking?
Title: Re: Prime rib prep question??
Post by: KFhunter on December 16, 2017, 11:52:57 PM
you dry em out in the fridge for a week or more, you loose water but concentrate the flavor
Title: Re: Prime rib prep question??
Post by: Bigshooter on December 17, 2017, 12:31:10 AM
Here is what i do. 
Get it out of the plastic asap.
Pat dry. 
Wrap in cheese cloth. 
Let it rest in the fridge for 7 days. 
Peel off the cheese cloth and trim up the fat. 
Season it with whatever you want.  Just make sure it has salt in it.
I cut it off the bone and then tie it back on to the bone.  I do this because when I take it out of the oven I let it rest for 30 mins before cutting it up.  So while I am waiting the 30mins I cut up the ribs and eat them. 
Title: Re: Prime rib prep question??
Post by: MADMAX on December 17, 2017, 05:12:28 AM
Good grief, not to threadjack but $4.77/lb is a killer deal.
And like has been said, trim a little but definitely leave the ribs on.

I got one of those also
Price marked, get this, $296 for a 24 pound rib roast
I had them cut bones tie up and split it in half and repackaged
when we get the discounted price at the register with the sale and our club card, it was 86 bucks
killer deal
Title: Re: Prime rib prep question??
Post by: Timberstalker on December 17, 2017, 06:16:12 AM
Bone in for sure! Great flavor and insurance. You can easily remove after cooking. I only do prime rib if I have have a few days to age it. Aging it packs more flavor in every bite.
how do you age it?  We have to freeze it to make it last till Christmas

Don’t freeze it!  Wrap it in cheesecloth and age it as has been said. That roast will not spoil. It’ll be excellent!
Title: Re: Prime rib prep question??
Post by: Timberstalker on December 17, 2017, 06:19:04 AM
https://www.google.com/amp/www.foodnetwork.com/recipes/guy-fieri/dry-aged-prime-rib-roast-recipe-2012137.amp

Try this recipe, Trophy.
Title: Re: Prime rib prep question??
Post by: slavenoid on December 17, 2017, 06:47:13 AM
Bone in for sure! Great flavor and insurance. You can easily remove after cooking. I only do prime rib if I have have a few days to age it. Aging it packs more flavor in every bite.
how do you age it?  We have to freeze it to make it last till Christmas

Don’t freeze it!  Wrap it in cheesecloth and age it as has been said. That roast will not spoil. It’ll be excellent!
                 
                            :yeah:

IT will give off an odor that you will come to love. It is not going to spoil. It is drawing out water which intensifies flavor.
Title: Re: Prime rib prep question??
Post by: pianoman9701 on December 17, 2017, 09:11:58 AM
The ribs and fat give it flavor. If there is a ton of fat on it, trim some, but not all of it. Fat side up.
:yeah:
Title: Re: Prime rib prep question??
Post by: lamrith on December 17, 2017, 09:19:31 AM
Partial Hijack/related question, figured keep the relevant topic in one place?

I have never cooked a Prime rib before.  Sooo, based on some quick online searching the rough estimate I am seeing is about 1# per person.  We will have 7 over for dinner, so figure a 10# will leave room for seconds/leftovers.

Now for the questions..
If I can only get a 15-20# what should I do?  Normal, daily dinners are for 3 people...  Do I cut it down to a 10# and then one or two 5# from the rest?

Should I dry age all of them at same time, then freeze the 5# ones?  Or would it be better to freeze the 5# and dry age when I pull them from freezer to thaw?  I was thinking the later
Title: Re: Prime rib prep question??
Post by: JimmyHoffa on December 17, 2017, 09:40:10 AM
Partial Hijack/related question, figured keep the relevant topic in one place?

I have never cooked a Prime rib before.  Sooo, based on some quick online searching the rough estimate I am seeing is about 1# per person.  We will have 7 over for dinner, so figure a 10# will leave room for seconds/leftovers.

Now for the questions..
If I can only get a 15-20# what should I do?  Normal, daily dinners are for 3 people...  Do I cut it down to a 10# and then one or two 5# from the rest?

Should I dry age all of them at same time, then freeze the 5# ones?  Or would it be better to freeze the 5# and dry age when I pull them from freezer to thaw?  I was thinking the later
Dry age the 15# and it will eventually be a 10# once it's lost all that water.
Title: Re: Prime rib prep question??
Post by: Crunchy on December 17, 2017, 10:05:46 AM
To me cooking a rib roast comes down to using the right amount of salt, and not overcooking.  I love a pinch over medium rare rib roast, but it really needs a good amount of kosher salt.
Title: Re: Prime rib prep question??
Post by: Pnwrider on December 17, 2017, 10:30:46 AM
General rule of thumb is a bone per 2 people. I like the way Costco packs them cuz you can count the bones. I just bought one for Safeway on sale and just requested how many bones I wanted from the butcher. They will cut it while you shop so just do that first.

The real debate comes down to the cooking method. I like to trim a little fat and reverse sear. Smoker at 250 until the roast hits 110-115 then in the oven at 500 until 135.

Also seen a lot of people like to start it at 500 for 5 minutes per pound, then turn the oven off and let it sit for 2 hrs without opening the door.

I go simple with seasoning, just kosher salt, pepper and garlic powder. Making gravy with the drippings is the best!


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Title: Re: Prime rib prep question??
Post by: NOCK NOCK on December 17, 2017, 10:42:40 AM
FWIW, the Safe/Albos roasts are $3.97/lb if you spend $50. Best deal you will ever find!

I bought a 20lb'r, made two roasts and 4 thick steaks. Thinking about buying 1 more.

Its easy to trim the ribs off and then re tie them. I also trim some fat from the point, and a little off the top, (what most butchers do) and save that for when I grind burger. As far as prepping goes, I'm not into dry aging, I just get it to room temp, season it heavily with Spade L beef seasoning(if you've never tried this spice, you must) spice between rib plate and actual roast too, and then do a kosher salt crust.(the ONLY way to cook a prime!!)
A probe thermometer is a must, cook low and slow till internal temp hits 115-118(med rare) then pull from heat and let stand for 20-30 minutes

Title: Re: Prime rib prep question??
Post by: Encore 280 on December 17, 2017, 11:06:23 AM
My mother in law (rest her sole) would make a PR roast for the holidays then make Yorkshire pudding from the drippings. OMG that was good stuff. Anyone do that?
Title: Re: Prime rib prep question??
Post by: DoubleJ on December 17, 2017, 11:27:02 AM
Just picked up the largest they had, 20lbs.  I plan on trimming the bones off of the roast and Q'ing them for the boys and cutting the rest into 2lb steaks and freezing.  I like dry aged but the wife doesn't.  Since she hates dry aging more than I hate non-aged, I don't age it :chuckle:

For some reason, both of us like ribeye steaks more than a prime rib roast.  I don't know why since it's the same meat but, it is just better for us to make it steaks than roast it
Title: Re: Prime rib prep question??
Post by: lamrith on December 17, 2017, 11:50:56 AM
FWIW, the Safe/Albos roasts are $3.97/lb if you spend $50. Best deal you will ever find!
Be aware to get the $4.77 or better yet the 3.98, you have yo buy $50 for of NON sale items, and you have to have the flier coupon for the $3.98, they will not accept printed coupons...  Regular club card price is $5.77/#, wife found that all out after waiting in checkout line.

She said they only had two 8# roasts left after she grabbed a 8#, then one monster in the butcher case.
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 17, 2017, 01:49:02 PM
Sweet info, I won’t freeze it.  Will have to go get cheese cloth, thanks guys!!
Title: Re: Prime rib prep question??
Post by: Boss .300 winmag on December 17, 2017, 02:12:32 PM
Here you go.

http://www.foodnetwork.com/recipes/guy-fieri/dry-aged-prime-rib-roast-recipe-2012137
Title: Re: Prime rib prep question??
Post by: DoubleJ on December 20, 2017, 04:23:32 PM
Well, I just cut mine.  Chose to keep bone on and cut steaks.  Ended up with 3ea 50oz bone in steaks, 3ea 40oz bone in steaks and 1ea 36oz bone in steak with a 13oz slab that I fried right up and ate while I was packaging the other steaks.

Omaha Steaks sells 48oz ribeyes for $110ea.  I paid about $120 for this entire roast.  Gotta say, I'm pretty happy :)

NEXT TIME I'm cutting an Ole' 96er.  I have to try one of those :chuckle:

The boneless ribeyes I have in the freezer from a Cash and Carry rib roast awhile back will be fore the cast iron pan in the winter.  These bone in ones will be only for the grill.

Thank you Trophyhunt for the heads up that this was on sale.

Title: Re: Prime rib prep question??
Post by: trophyhunt on December 20, 2017, 04:27:49 PM
Well, I just cut mine.  Chose to keep bone on and cut steaks.  Ended up with 3ea 50oz bone in steaks, 3ea 40oz bone in steaks and 1ea 36oz bone in steak with a 13oz slab that I fried right up and ate while I was packaging the other steaks.

Omaha Steaks sells 48oz ribeyes for $110ea.  I paid about $120 for this entire roast.  Gotta say, I'm pretty happy :)

NEXT TIME I'm cutting an Ole' 96er.  I have to try one of those :chuckle:

The boneless ribeyes I have in the freezer from a Cash and Carry rib roast awhile back will be fore the cast iron pan in the winter.  These bone in ones will be only for the grill.

Thank you Trophyhunt for the heads up that this was on sale.
You bet, I'm excited to try the dry aged rib!!
Title: Re: Prime rib prep question??
Post by: lamrith on December 20, 2017, 05:26:11 PM
Yeah Thanks Trophy and others for the ideas.  I have never done a Prime Rib before, this thread gave me the push to give it a try. 

I did chicken out and am not doing dry age yet.  Threw it in the freezer for a couple days, had bad luck with meat getting sour left in fridge too long.  Once I have made it a few times I will try dry aged.

I did just buy a new slicing knife too because of you clowns.  Nothing fancy, in fact cheapest I could dins with good reviews, just to get rolling..
Title: Re: Prime rib prep question??
Post by: Fl0und3rz on December 20, 2017, 05:43:51 PM
Safeway was having them on sale for $5.77 a pound, as of yesterday.
Title: Re: Prime rib prep question??
Post by: lamrith on December 20, 2017, 06:10:08 PM
Safeway was having them on sale for $5.77 a pound, as of yesterday.
:tup:
That is if you just have a club card.
If you have a club card and buy $50 in items at full price you get $4.77/#. 
Then if you have the Coupon ontop of the $50 and club card you can get $3.98/#

good thru 12/26
Title: Re: Prime rib prep question??
Post by: Fl0und3rz on December 20, 2017, 06:36:55 PM
I might have to buy a few.  Some one I know is getting a Sous Vide cooker for Christmas, and she is dying to try out Pman's recipe for me.  She just doesn't know it yet.
Title: Re: Prime rib prep question??
Post by: carpsniperg2 on December 20, 2017, 07:15:03 PM
Where did you all find the coupon. I haven't seen one for are local safeway. Only one I see is for 6.99
Title: Re: Prime rib prep question??
Post by: lamrith on December 20, 2017, 07:26:52 PM
Where did you all find the coupon. I haven't seen one for are local safeway. Only one I see is for 6.99
It is online, but I just got it in my mail today, part of the big stack of snail mail spam...
I know our store would not take a printed out copy, they wanted an actual one..  maybe they will have some instore as you walk in?
Title: Re: Prime rib prep question??
Post by: Pnwrider on December 20, 2017, 07:27:13 PM
Where did you all find the coupon. I haven't seen one for are local safeway. Only one I see is for 6.99
Came in their weekly ad. I thought it expired yesterday though...


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Title: Re: Prime rib prep question??
Post by: lamrith on December 20, 2017, 07:28:44 PM
Mine says 12/20-12/26 in the fine print.  Ones I saw online last week ended today, so they are continuing it.
Title: Re: Prime rib prep question??
Post by: DaveMonti on December 20, 2017, 09:01:45 PM
I might have to buy a few.  Some one I know is getting a Sous Vide cooker for Christmas, and she is dying to try out Pman's recipe for me.  She just doesn't know it yet.

Same thing with someone I know!  If I want to try the Christmas Day Prime Rib done Sous Vide, I guess Santa will have to come on Christmas Eve or we will have to go with a quicker method of cooking!
Title: Re: Prime rib prep question??
Post by: pianoman9701 on December 21, 2017, 06:49:38 AM
For my 60th birthday Sunday, I'm doing a sous vide leg of lamb with mint, cumin, and black mustard. It will be very special. the cooking time is 12 hours. I'll be marinating the chef with a fine bourbon!
Title: Re: Prime rib prep question??
Post by: Knocker of rocks on December 21, 2017, 07:20:03 AM
For my 60th birthday Sunday, I'm doing a sous vide leg of lamb with mint, cumin, and black mustard. It will be very special. the cooking time is 12 hours. I'll be marinating the chef with a fine bourbon!

Happy birthday!
Title: Re: Prime rib prep question??
Post by: Timberstalker on December 21, 2017, 07:23:54 AM
For my 60th birthday Sunday, I'm doing a sous vide leg of lamb with mint, cumin, and black mustard. It will be very special. the cooking time is 12 hours. I'll be marinating the chef with a fine bourbon!

I would have never thought you were 60.....
Happy Birthday P-man.

Thread Jacked. :chuckle:
Title: Re: Prime rib prep question??
Post by: fishngamereaper on December 21, 2017, 07:30:06 AM
Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:
Title: Re: Prime rib prep question??
Post by: Boss .300 winmag on December 21, 2017, 07:32:03 AM
Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:

So you must freeze it till grinding up fresh burger?
Title: Re: Prime rib prep question??
Post by: fishngamereaper on December 21, 2017, 07:41:13 AM
Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:

So you must freeze it till grinding up fresh burger?

Yes sir.
Title: Re: Prime rib prep question??
Post by: NOCK NOCK on December 21, 2017, 07:54:29 AM
Yep,  do that every year I just get the fat from the store when they’re trimming it to sell The roasts
Title: Re: Prime rib prep question??
Post by: skeeter 20i on December 21, 2017, 09:41:33 AM
at 4.77/lb we picked up extras and are cutting them into steaks.
Title: Re: Prime rib prep question??
Post by: ribka on December 21, 2017, 05:42:25 PM
6.99 a lb at fred meyer

just picked one up and dry aging in fridge 4 days

i like salt and horse radish crusted

http://www.foodnetwork.com/recipes/tyler-florence/horseradish-and-salt-crusted-prime-rib-recipe-1943495
Title: Re: Prime rib prep question??
Post by: Boss .300 winmag on December 21, 2017, 05:52:16 PM
I got a couple running around the pasture. :chuckle:
Title: Re: Prime rib prep question??
Post by: skipjack on December 21, 2017, 06:30:33 PM
I'm kind of regretting turning some of mine into steaks....
Title: Re: Prime rib prep question??
Post by: Boss .300 winmag on December 21, 2017, 06:33:46 PM
I'm kind of regretting turning some of mine into steaks....

Nah, the steaks are better. :drool:
Title: Re: Prime rib prep question??
Post by: DoubleJ on December 21, 2017, 06:44:15 PM
I'm kind of regretting turning some of mine into steaks....

Nah, the steaks are better. :drool:

:yeah:
Title: Re: Prime rib prep question??
Post by: outdooraddict on December 21, 2017, 09:02:21 PM
the wife picked up a 20lb prime rib yesterday at Albertsons.  I about messed my pants when I seen the $265 price tag. but then hugged her when I seen the discounted sale price of $97. $165 dollars off.  I was jacked. I'm planning on cutting it in half and have a 10lb for Christmas and 10 lb for easter
Title: Re: Prime rib prep question??
Post by: DaveMonti on December 21, 2017, 09:11:37 PM
I'm kind of regretting turning some of mine into steaks....

I haven't cut mine down yet.  I hope it has that kind of marbling!
Title: Re: Prime rib prep question??
Post by: DoubleJ on December 24, 2017, 09:34:15 AM
Christmas Eve Breakfast.  36oz Bone-in ribeye and eggs.  AWWWWW YEA!!!!!!!!!!!!!

(https://scontent.fsea1-1.fna.fbcdn.net/v/t31.0-8/25626070_768101550042377_2535848840122354733_o.jpg?oh=88e4648f7bbefdf63c8b26dc14382588&oe=5AC93B1D)
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 24, 2017, 09:38:09 AM
 :yike:   :kneel: :bow:
Title: Re: Prime rib prep question??
Post by: DoubleJ on December 24, 2017, 09:50:01 AM
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 :chuckle:
Title: Re: Prime rib prep question??
Post by: Timberstalker on December 24, 2017, 10:53:16 AM
Good grief, doubleJ. That’s a whole roast right there!
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 25, 2017, 12:59:15 PM
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 !
Title: Re: Prime rib prep question??
Post by: Boss .300 winmag on December 25, 2017, 01:04:31 PM
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.  :chuckle:
Title: Re: Prime rib prep question??
Post by: NRA4LIFE on December 25, 2017, 01:21:03 PM
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.
Title: Re: Prime rib prep question??
Post by: Magnum_Willys on December 25, 2017, 01:27:05 PM
 :sry:
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. )
Title: Re: Prime rib prep question??
Post by: h20hunter on December 25, 2017, 01:40:27 PM
Mine is sitting at 115 int temp. Actually brought the smoker down a bump as i like a more even cook.
Title: Re: Prime rib prep question??
Post by: h20hunter on December 25, 2017, 04:28:06 PM
Pulled at 130 degrees and let rest 45 min. Yum.
Title: Re: Prime rib prep question??
Post by: Magnum_Willys on December 25, 2017, 04:31:12 PM
Pulled at 130 degrees and let rest 45 min. Yum.
WOW! Perfect !  :EAT: :EAT: :EAT:
Title: Re: Prime rib prep question??
Post by: Stein on December 25, 2017, 05:50:13 PM
(https://uploads.tapatalk-cdn.com/20171226/4b337b62bb7668210b4dbea99faff9e3.jpg)

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


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Title: Re: Prime rib prep question??
Post by: trophyhunt on December 27, 2017, 07:02:16 AM
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.  :chuckle:
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!
Title: Re: Prime rib prep question??
Post by: pianoman9701 on December 27, 2017, 07:31:32 AM
Awesome food pics. I hope you guys are eating the rib meat, too. Tastiest stuff on a prime rib.  :tup:
Title: Re: Prime rib prep question??
Post by: lamrith on December 27, 2017, 08:03:07 AM
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.
(https://uploads.tapatalk-cdn.com/20171226/0b5fcace4072ffebcd8c12b2c847abb0.jpg)
12:08 on Rectec @225*
(https://uploads.tapatalk-cdn.com/20171226/a259dd1696010bbd259517c1557b9b1e.jpg)
5:15 Pulled to rest prior to sear
(https://uploads.tapatalk-cdn.com/20171226/6f59e49743491047dfb8ab275fd5fd30.jpg)
Post 6min Sear @550
(https://uploads.tapatalk-cdn.com/20171226/94494012f4cf8d7b873caf313a06e5f8.jpg)
Sliced up and ready to eat!
(https://uploads.tapatalk-cdn.com/20171226/ace81c20a969d5fecd59468bc2597f52.jpg)


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Title: Re: Prime rib prep question??
Post by: Crunchy on December 27, 2017, 09:46:02 AM
Looks perfectly dont to my taste.
Title: Re: Prime rib prep question??
Post by: tjthebest 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.
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 27, 2017, 10:51:55 AM
The only pic I took.
Title: Re: Prime rib prep question??
Post by: Timberstalker on December 27, 2017, 09:40:40 PM
How’d it turn out?
@trophyhunt
Title: Re: Prime rib prep question??
Post by: trophyhunt 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!!
Title: Re: Prime rib prep question??
Post by: pianoman9701 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.
Title: Re: Prime rib prep question??
Post by: trophyhunt 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?
Title: Re: Prime rib prep question??
Post by: pianoman9701 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.
Title: Re: Prime rib prep question??
Post by: Boss .300 winmag 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.?
Title: Re: Prime rib prep question??
Post by: pianoman9701 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
Title: Re: Prime rib prep question??
Post by: pianoman9701 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:
Title: Re: Prime rib prep question??
Post by: trophyhunt on December 28, 2017, 11:01:51 AM
 :tup:
Title: Re: Prime rib prep question??
Post by: Caseyd on December 28, 2017, 11:27:53 AM
Pre removal of crust
Title: Re: Prime rib prep question??
Post by: DoubleJ 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
Title: Re: Prime rib prep question??
Post by: DaveMonti 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
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