My 23 lb. Christmas dinner prime rib!

[Fl0und3rz]

I use them for beef stock after for a good stew.  You can eat them, of course.

[NOCK NOCK]

Depends on your liking but another important thing to look for when picking out a roast is the cut. IIRC, there is a small and large end. Don’t remember which is which, but one will have a better cap or crown (the 1”ish piece of meat above the main body of meat.) IMO this is the best part, and it has a high marbling in it which helps to flavor the main body of meat

[trophyhunt]

Depends on your liking but another important thing to look for when picking out a roast is the cut. IIRC, there is a small and large end. Don’t remember which is which, but one will have a better cap or crown (the 1”ish piece of meat above the main body of meat.) IMO this is the best part, and it has a high marbling in it which helps to flavor the main body of meat

yes!!!  I love that part of the roast, and the tip!!

[DOUBLELUNG]

My MIL makes a great medium-rare prime rib with a rock salt crust that is a different recipe from what I've seen here.  Preheats oven to 550, puts the roast in until the heat rises back up to 550, then shuts off the oven and leaves it set for 8 hours. 

I prefer to do a liberal rub of Redmond Real Salt sea salt, black pepper, garlic powder, sage and rosemary, into a 550 oven and immediate reduction to 275 with an external digital read thermometer set to 126, remove and let rest under a foil tent an hour before carving.  Ribs for lunch or breakfast the next day, then the rib bones  go into a crockpot on low overnight for a great beef stock. 

As someone said, there are many ways to do it.  These photos made me very hungry!

[boneaddict]

Ugh! Whatever I did it turned out perfect.  Now to try to figure it out again.  I got a small one for practice.  Of course small ones are different than big ones.

[boneaddict]

As I recall, I cut the ribs of and covered the meat with a layer of kosher and let sit in fridge. I’m guessing 24. But then I swear I removed the salt and then put a rub on, probably horseradish, black pepper, garlic, maybe rosemary.   Tied the ribs Then cooked.  I feel I cooked it hot for a bit then reduced heat and cooked about 12 minutes per pound.    Now I have a 5 pounder instead of a 17 or 18 lol.   Removed and tented it for awhile. 

[trophyhunt]

Man have times changed, I’m down to a 10 pound rib this Christmas, politics has shrunken the family. I cook with my ribs on, cover with olive oil, after resting in room, temperature for a couple hours, spice it up and then with water and salt mixture till it’s a paste cover that rib And you can cook right away. 120 in the center at most for rare

[NRA4LIFE]

Sounds great.  Maybe you should try that with some blacktail or mule deer.  OK, yes, I'm a smarta$$.

[boneaddict]

I just know that somehow with the help of several members I cooked the perfect and I mean perfect prime rib.   Im sure kicking my butt for not writing it down.

[wadu1]

One key thing I learned cooking prime ribs is to make sure they are at room temperature before cooking. Working at a restaurant as a dishwasher we were delegated to prepare all the prime ribs, baking spuds, butterflying lobsters, and making all the bobs.

[trophyhunt]

Sounds great.  Maybe you should try that with some blacktail or mule deer.  OK, yes, I'm a smarta$$.

lol, that’s funny!! But, prob a great idea!

[elkboy]

Sounds great.  Maybe you should try that with some blacktail or mule deer.  OK, yes, I'm a smarta$$.

 

Maybe do the hoofed version of a turkucken... blacktail roast inside a mule deer roast inside the beef roast?

[Boss .300 winmag]

Sounds great.  Maybe you should try that with some blacktail or mule deer.  OK, yes, I'm a smarta$$.

 

Maybe do the hoofed version of a turkucken... blacktail roast inside a mule deer roast inside the beef roast?

That would probably taste amazing.👍

But include a whitetail roast into it.

[nwwanderer]

Madden would be proud!!!  Send pictures please