The Prime Rib (and other beef) Thread

[FN Phat]

Following the lead of the CUF Beef Braintrust, we're doing a prime rib roast again this evening. As we're still novices, two questions have arisen, and I told the missus I had access to a panel of experts on the subject. We got our beef from Costco, btw.

1. Ribs up or down in the roasting pan?

2. Ever dedicated to shedding fat on her bike, Mrs. PAC is inclined to trim the roast to eliminate excess fat. I say no, to let the meat soak in the juicy goodness. Correct?

I'd go with fat side up, rib side down.

[hostile]

I'd go with fat side up, rib side down.

Me too. Don't trim the fat and roast it fat side up.

[FN Phat]

This is exactly what we (my FIL) did tonight. It was delish. I fully expect. Surfah to post pics

[Surfah]

That's 14lbs of choice. And yes that thing barely fit on that cookie sheet it was resting on. Seared over high heat in the Kamado, then smoked in the Traeger and finished off in the oven for several hours at 200 degrees until it hit 140 and then we pulled it. Came out pretty rare. We pan seared most of the pieces on a cast iron skillet for those who wanted it a little more well done.

[Jeff Lebowski]

Looks great, Surfah.

I forgot to take pics, but it was a nice success. Cooked to 140 also. Having sandwiches today.

[thesaint258]

That looks perfect, Surfah. It must have been delicious.

[Shaka]

Dude my saliva glands just kicked into high gear.

[Surfah]

Looks great, Surfah.

I forgot to take pics, but it was a nice success. Cooked to 140 also. Having sandwiches today.

I want a report on your new thermometer.

[Jeff Lebowski]

I want a report on your new thermometer.

Used it yesterday for the first time in my kitchen oven with the prime rib. I had one probe in the meat and one in the oven. I was disturbed to learn that the temps in my oven fluctuate wildly. I had it set at 250 and it continually oscillated from 210-300 degrees.

Very happy with it. Big clear display. Super accurate temps. Long sturdy cables. Alarm on hitting target temp (easy to set). Zero buyer remorse.

[Drunk Tank]

Used it yesterday for the first time in my kitchen oven with the prime rib. I had one probe in the meat and one in the oven. I was disturbed to learn that the temps in my oven fluctuate wildly. I had it set at 250 and it continually oscillated from 210-300 degrees.

Very happy with it. Big clear display. Super accurate temps. Long sturdy cables. Alarm on hitting target temp (easy to set). Zero buyer remorse.

I Santa got me one as well. Worked great! My oven swings wildly as well. Most of them do.

[Green Monstah]

That's 14lbs of choice. And yes that thing barely fit on that cookie sheet it was resting on. Seared over high heat in the Kamado, then smoked in the Traeger and finished off in the oven for several hours at 200 degrees until it hit 140 and then we pulled it. Came out pretty rare. We pan seared most of the pieces on a cast iron skillet for those who wanted it a little more well done.

Damn, dude. That looks good.

[Donuthole]

I was disturbed to learn that the temps in my oven fluctuate wildly. I had it set at 250 and it continually oscillated from 210-300 degrees.

I My oven swings wildly as well. Most of them do.

Oven bricks, boys. Or foil-wrapped bricks. You guys need to bring some of your outdoor techniques back indoors.

[San Juan Sun]

17.63 pounds of prime rib (bone in) for $7.79/lb is now in my oven for the sear stage. We are feeding probably 10 adults, and 6-8 kids that are prime rib-eligible. I bought it this morning, so I didn't get a chance to age it. The Safeway butcher was awesome, cutting the chine bones and tying it up for me. I washed it, and patted it dry. I tried to let it come up to room temp, but a roast that size will take a long time and I don't want to eat at 10pm tonight.

Applied EVVO following by minced garlic, and then a typical rub (salt, pepper, garlic salt, rosemary, thyme). I added some sprigs of rosemary and thyme, and while I don't know how much flavor it will add, looks really cool.

I took a pic, and will take more. Will post them all later.

The Menu
Prime rib
King crab legs (supplied by brother in law)
Mashed potatoes with roast drippings mixed in
steamed broccoli
creamed corn
fresh rolls (my wife makes some good rolls)
various desserts supplied by guests

[Surfah]

17.63 pounds of prime rib (bone in) for $7.79/lb is now in my oven for the sear stage. We are feeding probably 10 adults, and 6-8 kids that are prime rib-eligible. I bought it this morning, so I didn't get a chance to age it. The Safeway butcher was awesome, cutting the chine bones and tying it up for me. I washed it, and patted it dry. I tried to let it come up to room temp, but a roast that size will take a long time and I don't want to eat at 10pm tonight.

Applied EVVO following by minced garlic, and then a typical rub (salt, pepper, garlic salt, rosemary, thyme). I added some sprigs of rosemary and thyme, and while I don't know how much flavor it will add, looks really cool.

I took a pic, and will take more. Will post them all later.

The Menu
Prime rib
King crab legs (supplied by brother in law)
Mashed potatoes with roast drippings mixed in
steamed broccoli
creamed corn
fresh rolls (my wife makes some good rolls)
various desserts supplied by guests

Almost our menu. We had king crab and that creamed corn someone shared here (probably my favorite CUF recipe ever). We did baked potatoes instead of mashed.

[San Juan Sun]

Almost our menu. We had king crab and that creamed corn someone shared here (probably my favorite CUF recipe ever). We did baked potatoes instead of mashed.

If mine turns out anything like yours looked, I think we'll all be very happy.

Three hours in, middle of the roast is 106. Looks like I got a good sear. Funny thing is, I have almost no drippings, but the hole from my thermometer was like a geyser of delicious looking juice. Kind of worried about no drippings though. The smell is amazing.