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Thread: The Prime Rib (and other beef) Thread

  1. #61
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by wuapinmon View Post
    Actually, after the 90 mins, it looked like the mustard crust was burning on the rib rack (temp was 155F), so I got out my tongs and flipped it. I'm going for pink. My wife won't eat anything that isn't really well done, so I'm going to sear hers in a cast-iron skillet once I cut it out. I like mine medium--I've only ever had good rare prime rib at fancy restaurants like The Chart House in the French Quarter. I am going to try to make a horseradish cream sauce here in a minute.

    The menu is:

    Prime Rib
    Dill Cream Baby Carrots
    Mashed Red Potatoes
    Pan-Roasted Brussels Sprouts
    Baguette

    They're bringing dessert.
    Hey wuap, how did this all turn out? Sounds heavenly.
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  2. #62
    Soul Plumber wuapinmon's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Hey wuap, how did this all turn out? Sounds heavenly.




    I took some heavy whipping cream and beat it on medium in a bowl for about a minute. When it started to set, I added some table salt and two heaping tablespoons of prepared horseradish. The result was fantastic.

    I cooked the prime rib to 150F, and there were spots of pink, but it still looked like it was done (Mrs. wuap won't eat pink meat ). All the other dishes came together nicely, and the couple loved the food. He especially got almost excited about how good it was, and it tasted pretty damned good. I can't afford to drop $50 on meat for a meal all the time, but if you think about it, it's not too expensive because. Four people each had a thick slice, I sent them home with a slice each, and I still had two slices left. One slice is a meal, so 50/8 = $6.25 per person, which isn't bad at all. Next time I'll keep the bones, drippings, and fat and make prime rib stock, which I've learned is absolutely fabulous for a red wine/onion soup.
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  3. #63

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    So I just bought a prime rib today to cook on Christmas. Do leave it in the fridge till then or freeze it? or should I do the dry age thing for a week?

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    lollygagger hostile's Avatar
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    Quote Originally Posted by jay santos View Post
    So I just bought a prime rib today to cook on Christmas. Do leave it in the fridge till then or freeze it? or should I do the dry age thing for a week?
    Leave in the fridge. Pull out several hours before cooking, salt, and allow to come to room temp. You can add other seasoning (pepper,herbs, garlic) then put it in the oven.
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  5. #65
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by hostile View Post
    Leave in the fridge. Pull out several hours before cooking, salt, and allow to come to room temp. You can add other seasoning (pepper,herbs, garlic) then put it in the oven.
    How long do they keep? Is it best to buy one now, or wait a few days?

    Also, they sell both "ribeye roast" and "bone-in prime rib roast". Isn't that essentially the same thing, with and without the bone? Anyone have preferences one way or the other?

    (sorry for the dumb questions - first time doing prime rib)
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  6. #66

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    I had a first today buying gas at Maverick. Saw a couple of dude's pull up in a food distribution truck. As I was filling one of them approached me and asked if I'd like to buy some steak. Thinking it was weird I questioned him regarding what it was and why he was selling. He stated they needed some gas. I asked him what I could get for ten bucks. He was willing to give me a couple of rib eyes and a filet. I was curious so I gave him the ten bucks. Sure enough he came back with the meat. Turns out this meat was the Omaha stuff you buy in boxes with several different cuts.

    The guy asked me if I would like more so I asked what he meant. He stated for forty bucks he would give me whatever I wanted. I got really suspicious at this point and really started in with the questions. I offered to fill his tank with the amount of money requested. He muttered something about needing petty cash as well as gas. I decided to call him on it, hit the ATM, and went over to his truck. He loaded me up a box full of rib eyes, T-bones, filets, and a few other items.

    I noticed he drove away without buying any gas. I noted the number on the side of the truck and called the company. Turns out these guys are independent contractors and are just trying to meet their quota. They aren't supposed to be selling this way and will probably get in trouble. However I got plenty of meat for my money so I'm having no problems.

    Interesting that these guys are using the same marketing strategy as the speakermen (google it if you don't know who they are) but applying it to meat sales. I may have got ripped off. I'll find out soon as I'm about to pull one of the rib eyes off the grill.

  7. #67

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    Quote Originally Posted by Jeff Lebowski View Post
    How long do they keep? Is it best to buy one now, or wait a few days?

    Also, they sell both "ribeye roast" and "bone-in prime rib roast". Isn't that essentially the same thing, with and without the bone? Anyone have preferences one way or the other?

    (sorry for the dumb questions - first time doing prime rib)
    They keep for a week in the fridge easily. My preference is for bone-in, because I think the fat between the bones adds a lot of flavor.

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  8. #68
    Where's Wallace? Surfah's Avatar
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    Quote Originally Posted by Shaka View Post
    I had a first today buying gas at Maverick. Saw a couple of dude's pull up in a food distribution truck. As I was filling one of them approached me and asked if I'd like to buy some steak. Thinking it was weird I questioned him regarding what it was and why he was selling. He stated they needed some gas. I asked him what I could get for ten bucks. He was willing to give me a couple of rib eyes and a filet. I was curious so I gave him the ten bucks. Sure enough he came back with the meat. Turns out this meat was the Omaha stuff you buy in boxes with several different cuts.

    The guy asked me if I would like more so I asked what he meant. He stated for forty bucks he would give me whatever I wanted. I got really suspicious at this point and really started in with the questions. I offered to fill his tank with the amount of money requested. He muttered something about needing petty cash as well as gas. I decided to call him on it, hit the ATM, and went over to his truck. He loaded me up a box full of rib eyes, T-bones, filets, and a few other items.

    I noticed he drove away without buying any gas. I noted the number on the side of the truck and called the company. Turns out these guys are independent contractors and are just trying to meet their quota. They aren't supposed to be selling this way and will probably get in trouble. However I got plenty of meat for my money so I'm having no problems.

    Interesting that these guys are using the same marketing strategy as the speakermen (google it if you don't know who they are) but applying it to meat sales. I may have got ripped off. I'll find out soon as I'm about to pull one of the rib eyes off the grill.
    This isn't a new tactic by any means. I am surprised this is the first you have seen of these guys. Usually they drive through neighborhoods and stop people in their driveways. The story is usually always the same, they have a canceled order and can't take the meat back and are willing to part with it for a loss or the refrigerator on their truck has gone out and they need to get rid of their meat before it spoils. My mom recently got suckered into this purchased some free range chicken. It looked nice. Independently wrapped in a box. But she overpaid and the chicken was terrible.
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  9. #69

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    Quote Originally Posted by Surfah View Post
    This isn't a new tactic by any means. I am surprised this is the first you have seen of these guys. Usually they drive through neighborhoods and stop people in their driveways. The story is usually always the same, they have a canceled order and can't take the meat back and are willing to part with it for a loss or the refrigerator on their truck has gone out and they need to get rid of their meat before it spoils. My mom recently got suckered into this purchased some free range chicken. It looked nice. Independently wrapped in a box. But she overpaid and the chicken was terrible.
    I just finished the rib eye. It was fantastic. I'm familiar with the meat these guys were selling. It's good stuff although frozen. They made sure to emphasize that you should sear it on both sides while still frozen the lower the temp to finish it off.

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    Quote Originally Posted by Jeff Lebowski View Post
    How long do they keep? Is it best to buy one now, or wait a few days?

    Also, they sell both "ribeye roast" and "bone-in prime rib roast". Isn't that essentially the same thing, with and without the bone? Anyone have preferences one way or the other?

    (sorry for the dumb questions - first time doing prime rib)
    same cut of meat - I prefer bone in for any cut of meat I am roasting. I think it gives it a better flavor, but that is just me.
    Last edited by happyone; 12-19-2011 at 09:20 PM.

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  11. #71
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    Bone In

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  12. #72
    lollygagger hostile's Avatar
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    As others have stated, the bone-in is my preference as well. I unwrap mine from the store packaging and re-wrap tightly in saran-wrap. I've had no problem keeping it in the fridge for several days, up to a week. I'll probably swing by Costco on Wednesday to pick one up for Sunday. Throw in some roasted brussel sprouts and garlic mashed potatoes and Voila!!! - Christmas dinner.
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  13. #73
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by hostile View Post
    As others have stated, the bone-in is my preference as well. I unwrap mine from the store packaging and re-wrap tightly in saran-wrap. I've had no problem keeping it in the fridge for several days, up to a week. I'll probably swing by Costco on Wednesday to pick one up for Sunday. Throw in some roasted brussel sprouts and garlic mashed potatoes and Voila!!! - Christmas dinner.
    Gotcha. I will pick one up Wednesday or Thursday. Thanks everyone.

    Next question: preferred seasoning. Sounds like a lot of you just go with salt and pepper. Anyone recommend something more exotic?
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  14. #74
    lollygagger hostile's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Gotcha. I will pick one up Wednesday or Thursday. Thanks everyone.

    Next question: preferred seasoning. Sounds like a lot of you just go with salt and pepper. Anyone recommend something more exotic?
    I usually salt the meat for several hours, so it gets absorbed then add a combination of herbs (rosemary, thyme, marjoram), minced garlic, pepper, mustard (I use powder, but you can also use Dijon) and olive oil. With the bone-in I use a knife to create a space between the meat and bone and fill it with the herb mixture in addition to covering the top side of the roast.
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  15. #75
    Senior Member Katy Lied's Avatar
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    Serious question:

    Costco won't take pre orders on its prime rib, and it invariably runs out. Can I buy the prime rib today (about 6 days prior to Christmas) and leave it in the fridge until christmas? Should I freeze it?

  16. #76
    Board Bookworm happyone's Avatar
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    Quote Originally Posted by Katy Lied View Post
    Serious question:

    Costco won't take pre orders on its prime rib, and it invariably runs out. Can I buy the prime rib today (about 6 days prior to Christmas) and leave it in the fridge until christmas? Should I freeze it?
    unless you pick it up from the day old bin - beef should keep 4 or 5 days the fridge

    Like Hostile said wrap in tightly in saran wrap - then keep it in the coldest spot in your fridge

    Question - Does anybody else do a Yorkshire pudding when making prime rib?
    Last edited by happyone; 12-20-2011 at 01:36 PM.

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    sweet triple TripletDaddy's Avatar
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    Quote Originally Posted by happyone View Post
    unless you pick it up from the day old bin - beef should keep 4 or 5 days the fridge

    Like Hostile said wrap in tightly in saran wrap - then keep it in the coldest spot in your fridge

    Question - Does anybody else do a Yorkshire pudding when making prime rib?
    I do popovers now. I put a recipe up and some pics in the Chophouse thread. Delish. And a big hit. I think prime rib should be accompanied by a pudding or a popover. Nice pairing.
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  18. #78
    lollygagger hostile's Avatar
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    Quote Originally Posted by TripletDaddy View Post
    I do popovers now. I put a recipe up and some pics in the Chophouse thread. Delish. And a big hit. I think prime rib should be accompanied by a pudding or a popover. Nice pairing.
    I'm definitely doing the popovers this year.
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    Quote Originally Posted by hostile View Post
    I'm definitely doing the popovers this year.

    they were so freaking good.

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    I stopped by the Co on my way home to get a pulse on the scene. I counted at least 15 prime rib roasts.
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  21. #81
    lollygagger hostile's Avatar
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    Quote Originally Posted by TripletDaddy View Post
    I stopped by the Co on my way home to get a pulse on the scene. I counted at least 15 prime rib roasts.
    Were they all "prime" or were there some "choice" available as well.
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    Quote Originally Posted by hostile View Post
    Were they all "prime" or were there some "choice" available as well.
    actually I didnt check. I forgot about your experience. I ass-u-med they were all the standard Choice but I suppose it is possible that they were prime.

    I'm going back tomorrow to scope it out. If it is truly prime, I will nab it. In fact, which Costco stocks the prime roast? I will just go there since I will be in SLC tomorrow.
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  23. #83

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    Shaka I have a friend that sells like this. I usually buy a steak and a chicken box from him every few months. He charges me about $80 I think the normal cost for a whole box of Steak is $120. Well worth it and the meat is always good.
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  24. #84
    lollygagger hostile's Avatar
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    Quote Originally Posted by TripletDaddy View Post
    actually I didnt check. I forgot about your experience. I ass-u-med they were all the standard Choice but I suppose it is possible that they were prime.

    I'm going back tomorrow to scope it out. If it is truly prime, I will nab it. In fact, which Costco stocks the prime roast? I will just go there since I will be in SLC tomorrow.
    I've found them at the one in Murray at 5300 S State - next to the hospital. I'm going there tomorrow as well so I can let you know.
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  25. #85
    CS Institutional Memory Jarid in Cedar's Avatar
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    Just picked up our's for $4.99/lb. Going to cook it on Christmas Eve. I have to work the afternoon on Christmas
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  26. #86

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    Quote Originally Posted by The Notorious J.I.C. View Post
    Just picked up our's for $4.99/lb. Going to cook it on Christmas Eve. I have to work the afternoon on Christmas
    Where? I would drive to Cedar for that price.

  27. #87

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    My local Albertson's only has select-grade rib roasts (???). I was hoping to find something smaller than Costco size. However, I'll probably just go get whatever Costco has now. The rib roast is a family tradition for Christmas (ham for Easter, turkey for Thanksgiving, rib roast for Christmas), so I have to get something.
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  28. #88
    CS Institutional Memory Jarid in Cedar's Avatar
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    Quote Originally Posted by CJF View Post
    Where? I would drive to Cedar for that price.
    Lin's Market. Still a 16 and a couple of 5-7 pounders left.
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  29. #89

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    If you're in Salt Lake, try Snider's. That's where I usually buy my good meat.

    Edit. Highland Drive about 6200 South.
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  30. #90

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    Quote Originally Posted by Katy Lied View Post
    Serious question:

    Costco won't take pre orders on its prime rib, and it invariably runs out. Can I buy the prime rib today (about 6 days prior to Christmas) and leave it in the fridge until christmas? Should I freeze it?
    Yes. In fact, it should be better after a week in your fridge than it is now. One of the reasons that home raised beef is better than store-bought is that a butcher will hang it for 10-14 days while packing plants hang beef 4-7.

    Aging beef tenderizes it, and you'd be surprised how long you can keep it in the fridge before it goes bad. I've mentioned before that the best steak I've ever had was a rib steak at a barbecue in Seymour, Texas. The steak had been cut from a rib roast that was aged for two weeks. The guy told me that he always ages his rib roasts for at least a week, and has aged them up to 30 days.

    I'm not brave enough to go over 10 days with that much invested in a roast, but a week is easily doable. With locally butchered beef you generally don't want to go much over a week because it's already been aged, and it can go bad sooner. My steaks don't keep over 10-14 days in the fridge before they go bad, but they're already aged at least 14 days on the rail to start with.

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