The Prime Rib (and other beef) Thread

[Katy Lied]

wow

[Drunk Tank]

Everyone was waiting impatiently but it was worth it. Nice mixture of rare/med-rare. The crust was very flavorful and received great compliments! Pardon the poor color of the pics. There wasn't very good lighting in the kitchen.

[Jeff Lebowski]

The Prime Rib (and other beef) Thread

Yowza. That is beautiful.

Tell me more about this wet cure thing. How do you normally do it?

[wuapinmon]

Sometimes gluttony has the upperhand over lust.

[Drunk Tank]

Yowza. That is beautiful.

Tell me more about this wet cure thing. How do you normally do it?

Previously I have made a paste out of garlic, salt and pepper, and a little olive oil. I had been reading about various rubs/techniques that people have used successfully and just experimented a bit. Coated the meat in Worcestershire sauce, then a liberal coating of kosher salt, ground black pepper, Montreal steak seasoning and dried rosemary. Then wrapped them up tight and into the fridge overnight. This morning I fired up the smoker and put the meat on cold, right out of the fridge. Smoked at 225° to an IT of 120-125°. After a quick rest I FTC'd them in the cambro until just before service. About 3-3.5 hours. After a quick seat in the oven we sliced and served. The FTC really allowed the juiced to redistribute nicely and there was no runny mess when carving. The meat was still very moist and very tender. The tenderness was some of the best I have had. Overall, I think I would do the cook like this again.

[Drunk Tank]

Also, after the FTC, I checked the IT of the roasts and they were all still at 123-126°

[mtnbiker]

That looks awesome, thanks for the pics and the write-up. We haven't had that many in-depth write-ups in the Diner for a while. For my part, I've had some tasty ribs, brisket, and tri-tip in the smoker this past summer, but how many times can you post a picture of the same thing? I don't experiment that much, so it's nice to get some other ideas and explanations.

[cowboy]

Also, after the FTC, I checked the IT of the roasts and they were all still at 123-126°

Thanks for the write-up. I have 100 lbs of prime rib to cook this afternoon for a ward Christmas party. They called and asked about beef a month ago, and I'm completely wiped out of most inventory, but I got the grocery store we sell through to get me some primes for $7/lb. What sucks is I'm flying back from Vegas this morning and won't be home before 2:00 and they're eating at 6:00. This will be a test of my management skills.

I had the roasts boned and cut in half, so they'll be about 8 lbs a piece, and a ward member rubbed and wrapped them for me. I have my brother starting the smoker, and putting them on in 1/2 hour when I land. When I get home, we'll check the internal temp and that will determine what we do with the temp from there. Weather this time of year makes high-temp cooking difficult, but I have enough ovens reserved between several households to sear them, and even cook them longer if it looks lie we don't have enough progress made by 4:00.

[TripletDaddy]

Previously I have made a paste out of garlic, salt and pepper, and a little olive oil. I had been reading about various rubs/techniques that people have used successfully and just experimented a bit. Coated the meat in Worcestershire sauce, then a liberal coating of kosher salt, ground black pepper, Montreal steak seasoning and dried rosemary. Then wrapped them up tight and into the fridge overnight. This morning I fired up the smoker and put the meat on cold, right out of the fridge. Smoked at 225° to an IT of 120-125°. After a quick rest I FTC'd them in the cambro until just before service. About 3-3.5 hours. After a quick seat in the oven we sliced and served. The FTC really allowed the juiced to redistribute nicely and there was no runny mess when carving. The meat was still very moist and very tender. The tenderness was some of the best I have had. Overall, I think I would do the cook like this again.

Tank, nice pics. I usually do the traditional garlic, salt, pepper, evoo and that tastes great. Did you notice anything by adding the worst. sauce? what kind of wood did you use to smoke?

I dont like bothering with towels so I would assume using a foil tent in the oven would do the trick just fine? That is what I traditionally do when I cook prib in the oven and it seems to work well.

[Jeff Lebowski]

I figure I'll dust this thread off...

Smoking 4 ribeye roasts tomorrow for our family Christmas patty. I bough 2 whole boneless ribeye roast from Costco. Weight was 19 and 17 lbs give or take. I went boneless only for ease of carving. Normally I prefer bone in. I also didn't have a chance to age the meat. My cousin was supposed to buy the meat over a month ago so it would wet age in the cryovac, but I just found out yesterday he never bought it. It still should turn out good.

I cut the roasts in half and trimmed the most of the hard fat and made them uniform. I ended up trimming about $65.00 worth of fat off the roasts and ended with 4 roasts which are between 6.8 and 7.8 lbs each. I am feeding 37 adults and figure this will be sufficient. After trussing the roasts to make them nice and round, I coated them with Lea & Perrins Worcestershire Sauce, kosher salt, Montreal steak seasoning and Rosemary. Now they are wrapped in the fridge getting cozy. The plan is to smoke them @ 200 until an internal temp of 120, then hold in th cambro for a couple hours. Right before serving I'll blast them in a 550° oven for 6-7 minutes, then slice and serve.

Please ignore the dirty nasty countertop.

DT, this is what I was asking about. How long is it safe to let it sit in your fridge? Seems like a "wet age" would go well past the spoilage date normally listed on the package.

[Drunk Tank]

Tank, nice pics. I usually do the traditional garlic, salt, pepper, evoo and that tastes great. Did you notice anything by adding the worst. sauce? what kind of wood did you use to smoke?

I dont like bothering with towels so I would assume using a foil tent in the oven would do the trick just fine? That is what I traditionally do when I cook prib in the oven and it seems to work well.

I don't think the Worcestershire sauce changed the flavor profile a ton, but it was there and no one seemed to complain about it. I thought it was good. I used Cookinpellets 100% Hickory. I prefer the perfect mix, but we are sold out, and beef has a strong enough flavor that it can stand up the the hickory smoke. I think you would be fine with tenting in the oven.

I came across an alternative method that the President of Cookshack uses that seems interesting. He smokes at 12 min/lb @ 250, then lowers the heat to 140° and continues to smoke a minimum of 4 hours, preferably longer. No rest period, just remove from the smoker, slice and serve. I may try that when I am cooking for just myself. May be an option for you using the guru. Of course the meat would be more cooked to medium doneness instead of medium rare, but everyone in my family but me prefers medium anyways.

[Clark Addison]

I don't think the Worcestershire sauce changed the flavor profile a ton, but it was there and no one seemed to complain about it. I thought it was good. I used Cookinpellets 100% Hickory. I prefer the perfect mix, but we are sold out, and beef has a strong enough flavor that it can stand up the the hickory smoke. I think you would be fine with tenting in the oven.

I came across an alternative method that the President of Cookshack uses that seems interesting. He smokes at 12 min/lb @ 250, then lowers the heat to 140° and continues to smoke a minimum of 4 hours, preferably longer. No rest period, just remove from the smoker, slice and serve. I may try that when I am cooking for just myself. May be an option for you using the guru. Of course the meat would be more cooked to medium doneness instead of medium rare, but everyone in my family but me prefers medium anyways.

Same with me (well, one daughter likes it medium-rare). That's why I cook it, so I can cook it the way I like it.

[TripletDaddy]

I don't think the Worcestershire sauce changed the flavor profile a ton, but it was there and no one seemed to complain about it. I thought it was good. I used Cookinpellets 100% Hickory. I prefer the perfect mix, but we are sold out, and beef has a strong enough flavor that it can stand up the the hickory smoke. I think you would be fine with tenting in the oven.

I came across an alternative method that the President of Cookshack uses that seems interesting. He smokes at 12 min/lb @ 250, then lowers the heat to 140° and continues to smoke a minimum of 4 hours, preferably longer. No rest period, just remove from the smoker, slice and serve. I may try that when I am cooking for just myself. May be an option for you using the guru. Of course the meat would be more cooked to medium doneness instead of medium rare, but everyone in my family but me prefers medium anyways.

That sounds interesting. So his cook is time based, not temp? Seems like no matter how you cook it, you are shooting for around 125 or thereabouts.

Ive never used the guru at 140. not even sure you can set it that low. Probably can, just have never done that and I wonder if you are mainly getting coal flavor.

im going to check out the Co and see whats up with their roasts. I usually prib out at Harmons but this year we are feeding a bigger crowd and I dont want to drop $600 on roasts.

[Jeff Lebowski]

That sounds interesting. So his cook is time based, not temp? Seems like no matter how you cook it, you are shooting for around 125 or thereabouts.

Ive never used the guru at 140. not even sure you can set it that low. Probably can, just have never done that and I wonder if you are mainly getting coal flavor.

im going to check out the Co and see whats up with their roasts. I usually prib out at Harmons but this year we are feeding a bigger crowd and I dont want to drop $600 on roasts.

I did the dry-aged thing at Harmon's last year and I couldn't tell much difference relative to the Costco prime rib. Back to Costco for me.

[TripletDaddy]

I did the dry-aged thing at Harmon's last year and I couldn't tell much difference relative to the Costco prime rib. Back to Costco for me.

harmons sells Prime as well as choice. Costco seems to be hit and miss, mostly choice.

i wonder if you ask ahead if you can get the co butcher to leave the chine bones on.