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Thread: The Prime Rib (and other beef) Thread

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    Default The Prime Rib (and other beef) Thread

    I don't want to further defile the good name of prime rib by talking about it in a thread that has a poultry title, so this is a thread for buying and cooking prime rib and other beef.

    kccougar asked for some advice on prime rib in another fowl thread, so here goes. Prime rib is easy. Rub it, sear it for 20 minutes at 450 or higher, then turn the heat down to 325 and cook it 15 minutes per pound, or until the inside temp is 110-120. Take it out and let it sit for 15 minutes or so, until the inside temp is 120, cut it into 3/4 inch slices and don't stack the slices on the serving tray. Done. They say rare is 140, but they're lying. 120 is perfect for rare meat.
    Last edited by cowboy; 11-29-2011 at 09:53 AM.

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    Quote Originally Posted by cowboy View Post
    I don't want to further defile the good name of prime rib by talking about it in a thread that has a poultry title, so this is a thread for buying and cooking prime rib and other beef.

    kccougar asked for some advice on prime rib on another fowl thread, so here goes. Prime rib is easy. Rub it, sear it for 20 minutes at 450 or higher, then turn the heat down to 325 and cook it 15 minutes per pound, or until the inside temp is 110-120. Take it out and let it sit for 15 minutes or so, until the inside temp is 120, cut it into 3/4 inch slices and don't stack the slices on the serving tray. Done. They say rare is 140, but they're lying. 120 is perfect for rare meat.
    What do you rub it with?
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    Quote Originally Posted by kccougar View Post
    What do you rub it with?
    Salt, pepper, and garlic salt. I'm kind of a minimalist when it comes to rub, but I believe it's really hard to put too much salt on a roast. A prime rib is so large, and there is so much fat on the outer layer that the rub doesn't really affect the meat, but it makes really tasty drippings and snacking treats.

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    Senior Member Katy Lied's Avatar
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    Quote Originally Posted by cowboy View Post
    cook it 15 minutes per pound, or until the inside temp is 110-120. Take it out and let it sit for 15 minutes or so, until the inside temp is 120,
    Unless your kitchen temperature is quite toasty, I don't see how this is physically possible.

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    Soul Plumber wuapinmon's Avatar
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    I was at Wal-Mart yesterday and they over ordered special cuts of meat. I got a 5.2 lbs. boneless prime rib roast (USDA: Choice) for $32. I could cut it into steaks, but, I've never done a prime rib roast before.

    I'd appreciate your suggestions. My birthday is Sunday, and I'm going to make this for my family.
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    Quote Originally Posted by Katy Lied View Post
    Unless your kitchen temperature is quite toasty, I don't see how this is physically possible.
    I'm no physicist, but I've always assumed it works this way: The outer part of the roast is >200 degrees when you take it out, and while some of that heat dissipates into the kitchen, but some of it is absorbed by the core of the ribeye and continues to cook the eye another 5-15 degrees as it is sitting there. Regardless, I'll testify that the inside temp continues to rise after you take it out of the oven.

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    Senior Member Clark Addison's Avatar
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    Quote Originally Posted by Katy Lied View Post
    Unless your kitchen temperature is quite toasty, I don't see how this is physically possible.
    Carryover heat. This is why you should take out all large hunks of meat from the oven 5 or 10 degrees before they reach the target temperature and let them rest a while.

    When you take out a roast, the thermometer (if you put it in right) is measuring the temp in the middle of the roast. Nearer to the outside of the roast, the temp is higher. The resting period allows the roast to reach equilibrium, during which time the temp of the interior will continue to rise.

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    Quote Originally Posted by wuapinmon View Post
    I was at Wal-Mart yesterday and they over ordered special cuts of meat. I got a 5.2 lbs. boneless prime rib roast (USDA: Choice) for $32. I could cut it into steaks, but, I've never done a prime rib roast before.

    I'd appreciate your suggestions. My birthday is Sunday, and I'm going to make this for my family.
    Follow the instructions in my first post, and you'll do fine. Remember that pulling it out too soon is better than keeping it in too long, as you can always do the boiling au jus flash cook. BTW, that is a smoking deal for a choice rib.

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    Soul Plumber wuapinmon's Avatar
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    Quote Originally Posted by cowboy View Post
    Follow the instructions in my first post, and you'll do fine. Remember that pulling it out too soon is better than keeping it in too long, as you can always do the boiling au jus flash cook. BTW, that is a smoking deal for a choice rib.
    They had about 20 more. Would you go and get another one if you had the cash? Is boneless better than bone-in?
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    sweet triple TripletDaddy's Avatar
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    Quote Originally Posted by TripletDaddy View Post
    kccougar, i just cooked one two weeks ago. It came out perfectly.

    I followed this guys instructions. They are extremely thorough and I found them to be spot on. Basically impossible to screw up if you follow the simple directions.

    http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

    The main thing I found was bringing the roast to room temp before you put it in the oven. Less cook time means less time to dry out. Also, I didn't salt the outside of the roast. That thing was leaking juice all over the place when I cut it. It was like a bloodbath. Awesome. I did use a simple garlic rub which added a nice flavor to the outside. The next time I might do some garlic injection with a needle. Anyone ever done that with their rib roast?

    Finally, goes without saying, but use temp probes. Monitor that temp religiously. I went to the spice spoon store your recommended and picked up a dual probe remote therm. Worked like a charm.
    Quote Originally Posted by kccougar View Post
    Thanks! Questions:

    1. How long did you leave the roast out before putting it in the oven?

    2. I assume you bought it at Costco?

    3. Did you insert your probe at the beginning of the cooking or did you wait until near the end of the recommended cook time?

    4. During the set time after removing the roast fromt the oven, did you leave it uncovered?
    Quote Originally Posted by TripletDaddy View Post
    1. I bought a huge roast so I had mine out for approx 3-4 hours. I asked the butcher and he said that it would be fine.

    2. I didn't buy at Costco because they were out the evening I went. I went to the butcher at the mega Smiths in Highland. The meat was a nice cut but Im pretty sure next time I will still go to costco. they have high quality beef. I was still very pleased with the results at Smiths. I think the roast cost me around $50.

    3. I had the probe in there the entire time, even while it was coming to room temp prior to cooking.

    4. I did whatever the instructions said to do. I either put a lid on the roasting pan or covered the roast in foil. Or both. As cowboy mentioned, watch the therm. The temp of the roast will continue to rise after you remove it from the oven. I let my roast sit for a good 20 mins and it rose probably another 6-8 degrees.

    120 is the shiz. I love rare prime rib. In fact, I am not sure why you would ever eat prime rib anything but rare. but my wife and my in laws like it more cooked, so next time, I might let it pop to 125 in the oven and then remove and rise to 130 or so. I prefer not to, but all the juicy loveliness was too pink for some in my home. boo!

    I will copy and paste this in the prime rib thread, too.
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    Last edited by TripletDaddy; 11-29-2011 at 10:40 AM.
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    Senior Member Katy Lied's Avatar
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    Quote Originally Posted by cowboy View Post
    I'm no physicist, but I've always assumed it works this way: The outer part of the roast is >200 degrees when you take it out, and while some of that heat dissipates into the kitchen, but some of it is absorbed by the core of the ribeye and continues to cook the eye another 5-15 degrees as it is sitting there. Regardless, I'll testify that the inside temp continues to rise after you take it out of the oven.
    That makes sense

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    Quote Originally Posted by wuapinmon View Post
    They had about 20 more. Would you go and get another one if you had the cash? Is boneless better than bone-in?
    Yes. Beef is going to get more expensive, so I'd buy a couple at that price if they are for sure USDA Choice. Shrink wrap with a food saver and toss them in the freezer. I like bone in for a roast and boneless if I'm going to cut them into steaks. If you are going to make steaks, thaw it out and stick it in the back of your fridge for a week before you cut it.

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    Trump-hating snowflake Jeff Lebowski's Avatar
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    Great thread. I have never done a prime rib. I think I will give it a shot this year for Christmas.

    For those of you that enjoy horseradish sauce with your prime rib, this is a great recipe (I use it with my chuck roasts).

    Horseradish Sauce

    Ingredients
    2 tablespoons prepared horseradish
    1 tablespoon cider vinegar
    1 teaspoon dry mustard <-- I subsituted grey poupon
    3 tablespoons reduced-fat mayonnaise
    1/8 teaspoon ground red pepper <-- I omitted this
    1/2 cup nonfat sour cream

    Directions
    In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
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    In addition to the ham, I'm doing an 8 lb loin roast for the extended family Christmas party this year, I wanted to to a standing rib roast but it was $1.50 a lb more. It is shink wrapped and sitting in the freezer as we speak.

    As to the question about bone in vs boneless - I think the Bones gives the roast more flavor and more importantly my meat cutter father does also. So when ever we have an expensive roast it is always bone in.

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    Soul Plumber wuapinmon's Avatar
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    Quote Originally Posted by cowboy View Post
    Yes. Beef is going to get more expensive, so I'd buy a couple at that price if they are for sure USDA Choice. Shrink wrap with a food saver and toss them in the freezer. I like bone in for a roast and boneless if I'm going to cut them into steaks. If you are going to make steaks, thaw it out and stick it in the back of your fridge for a week before you cut it.
    Okay, so I bought $150 in meat from Wal-Mart just now. 3 turkeys, 2 chickens, 2 lbs of milanesa steaks, a 9 lb bone-in ribeye roast, and a 6 lb bone-in ribeye roast. All of it was on sale. We're going to give turkeys to our HT/VT families since they were so cheap. The big ribeye roast may just be Christmas dinner. I've got two to practice on.
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    I'm not having prime rib for dinner tonight. Damn you all in this thread.

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    I had steak frites last night. It was good.
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    Is there any point in smoking one of these bad boys? It obviously doesn't do anything to make the cut more tender, but I wonder if a subtle smoky flavor would be a nice addition.
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    Quote Originally Posted by cowboy View Post
    Salt, pepper, and garlic salt. I'm kind of a minimalist when it comes to rub, but I believe it's really hard to put too much salt on a roast. A prime rib is so large, and there is so much fat on the outer layer that the rub doesn't really affect the meat, but it makes really tasty drippings and snacking treats.
    I do a rub with salt, pepper, garlic, mustard, and herbs (thyme, rosemary). I agree that the affect on the meat is minimal, but the crispy fat and drippings are killer. I've started adding the drippings to mashed potatoes.

    I did 2 10# roasts last year for the family get-together. My mom thought it would be too much meat and too much work. I told her it would be near impossible to have too much meat, which was confirmed by the empty platters and people asking if there was more. I haven't tried to dissuade her from the belief of how much work it takes so nobody complains when I volunteer to cook the meat in the future.
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    Quote Originally Posted by hostile View Post
    I do a rub with salt, pepper, garlic, mustard, and herbs (thyme, rosemary). I agree that the affect on the meat is minimal, but the crispy fat and drippings are killer. I've started adding the drippings to mashed potatoes.
    That's a really good idea.

    Quote Originally Posted by Green Monstah View Post
    Is there any point in smoking one of these bad boys? It obviously doesn't do anything to make the cut more tender, but I wonder if a subtle smoky flavor would be a nice addition.
    To be honest, I'm kind of smoked out when it comes to most meat, but I still very much enjoy it in a prime rib. It really does make a nice flavor. I just smoke pork butts, turkey, chucks anymore for my family, who doesn't get it nearly as much as I do, and I'm kind of tired of smoked meats overall, but a smoked prime rib is still fantastic to me.

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    lollygagger hostile's Avatar
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    Quote Originally Posted by wuapinmon View Post
    I was at Wal-Mart yesterday and they over ordered special cuts of meat. I got a 5.2 lbs. boneless prime rib roast (USDA: Choice) for $32.
    For comparison, choice, boneless rib roast at Costco in SLC is going for $8.99/lb. Prime is at 10.89.
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    sweet triple TripletDaddy's Avatar
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    Quote Originally Posted by hostile View Post
    For comparison, choice, boneless rib roast at Costco in SLC is going for $8.99/lb. Prime is at 10.89.
    I didn't think Costco sold Prime grade beef. Are you sure? That is good to know.
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    lollygagger hostile's Avatar
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    Quote Originally Posted by TripletDaddy View Post
    I didn't think Costco sold Prime grade beef. Are you sure? That is good to know.
    Certain cuts, yes. It is not always available, but there is a section for USDA Prime, at least at the one in Murray. Usually they have rib-eye steak and strip steak. Around the holidays you can get rib eye roasts
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    sweet triple TripletDaddy's Avatar
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    Quote Originally Posted by hostile View Post
    Certain cuts, yes. It is not always available, but there is a section for USDA Prime, at least at the one in Murray. Usually they have rib-eye steak and strip steak. Around the holidays you can get rib eye roasts
    Yum. Thanks, that is good to know. I didn't know that.

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    I think the Harmons in Draper has prime versions of most the cuts mentioned above. I'm sure it costs more than Costco but I buy they prime steaks on a regular basis and they are fab.

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    Board Bookworm happyone's Avatar
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    Quote Originally Posted by Shaka View Post
    I think the Harmons in Draper has prime versions of most the cuts mentioned above. I'm sure it costs more than Costco but I buy they prime steaks on a regular basis and they are fab.
    The Harmon's in Farmington also carries prime beef - it is about 3 timesl the cost of choice. The last time I was in there ( about 3 weeks ago ) rib eye steaks where $15/lb
    Last edited by happyone; 11-30-2011 at 04:12 PM.

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    I've recovered from the trauma of my Thanksgiving Day food poisoning and am ready to fire up the Traeger. I have two very nice tri-tip roasts that I will be smoking today. I've rubbed them with Traeger's Prime Rib Rub and am letting them sit for an hour or two.

    Anyone have cooking tips? Time and temp? I figured I'd sear them on my gas gril and then switch them over to the Traeger.

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    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by Shaka View Post
    I've recovered from the trauma of my Thanksgiving Day food poisoning and am ready to fire up the Traeger. I have two very nice tri-tip roasts that I will be smoking today. I've rubbed them with Traeger's Prime Rib Rub and am letting them sit for an hour or two.

    Anyone have cooking tips? Time and temp? I figured I'd sear them on my gas gril and then switch them over to the Traeger.
    Good luck!

    I haven't done a tri-tip but I do chuck roasts all the time. I insert the temp probe put them on at 250 degrees and just leave them at that temp until done. You will need to decide how done you want them. First time I did it I cooked until ~145 and I thought it was great but it was too rare for my family's tastes. I now cook to 160-170 degrees which is medium well or well done but the relatively slow cooking results in a tender and juicy roast. They still turn out great. Here is a post with some photos. This was from the first time I did it (cooked to 145 degrees):

    http://www.cougaruteforum.com/showpo...0&postcount=73



    Tri-tips are not as tender as chucks (in my experience) so you might want to cook it a little more on the rare side.

    It probably wouldn't hurt, but I don't think you will need to sear them first.
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  29. #29

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    Excellent. Exactly the advice I was looking for. I'll forgo the sear and follow your lead. I'll snap some pics of the process.

  30. #30

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    Quote Originally Posted by Shaka View Post
    I've recovered from the trauma of my Thanksgiving Day food poisoning and am ready to fire up the Traeger. I have two very nice tri-tip roasts that I will be smoking today. I've rubbed them with Traeger's Prime Rib Rub and am letting them sit for an hour or two.

    Anyone have cooking tips? Time and temp? I figured I'd sear them on my gas gril and then switch them over to the Traeger.
    I thought the reverse sear is the preferred method now days.

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