The Prime Rib (and other beef) Thread

[wuapinmon]

Marley and I went to Walmart today after swimming to get some milk, bread, and eggs. I always check the meat section for yellow stickers.

I got two boneless USDA Choice prime ribs for $6.99 a pound!



I'm going to cut the 9 lb one into steaks for the 4th, and the other one is going to be a special occasion roast sometime soon.

They had two more, but I couldn't justify spending $200 on meat.

[TripletDaddy]

Sorry, I didn't think about pictures last night. I'm working in the house today, though, and thought a picture might be a good idea. The steaks were huge. T-Bones and Sirloins that were cut 1.25" thick. We have plenty left over for steak sandwiches at lunch and steak salad for dinner. Seasoned with salt, garlic powder, and pepper, they are seared brown on the outside and cooked medium rare on the inside. You really haven't lived until you've eaten one of my steaks.

Cowboy, maybe start a steak thread. I'd like to have a pictorial for different types of seared and grilled steaks.

I want to live!

[cowboy]

Where's the beef?

Sorry, I didn't think about pictures last night. I'm working in the house today, though, and thought a picture might be a good idea. The steaks were huge. T-Bones and Sirloins that were cut 1.25" thick. We have plenty left over for steak sandwiches at lunch and steak salad for dinner. Seasoned with salt, garlic powder, and pepper, they are seared brown on the outside and cooked medium rare on the inside. You really haven't lived until you've eaten one of my steaks.

[Donuthole]

I've posted before about my preferred method of cooking a steak. I like to sear them on a cast iron skillet and then cook them slowly until medium rare. The other day I bought a new toy: a cast iron griddle that fits over our gas range. It is 16"x24" and fits 4-6 large steaks. Last night I tried it out, searing on one side and cooking on the other, using the #10 lid off of a cast iron skillet as a sear press to help sear the whole steak evenly. Delicious. Below is a pic of the griddle, lid, and a ruler on top of the lid to give scale. Sorry it's a crappy pic.

Where's the beef?

[cowboy]

I've posted before about my preferred method of cooking a steak. I like to sear them on a cast iron skillet and then cook them slowly until medium rare. The other day I bought a new toy: a cast iron griddle that fits over our gas range. It is 16"x24" and fits 4-6 large steaks. Last night I tried it out, searing on one side and cooking on the other, using the #10 lid off of a cast iron skillet as a sear press to help sear the whole steak evenly. Delicious. Below is a pic of the griddle, lid, and a ruler on top of the lid to give scale. Sorry it's a crappy pic.

[Jeff Lebowski]

cowboy is trying to kill us:

http://www.telegraph.co.uk/health/he...ly-deaths.html

Not so fast, pardner. That study is coming under fire:

http://www.marksdailyapple.com/will-...#axzz1p8XoF2W0

[cowboy]

cowboy is trying to kill us:

http://www.telegraph.co.uk/health/he...ly-deaths.html

Meh. When was the last time anyone listened to the Brits? Nothing to see here, carry on. This looks like a great weather week, so I suggest dusting off the grill and searing some March Madness steaks. Ribeyes are my favorite, but a good T-Bone or Filet will also work. If you can find them, Flatiron steaks are a cheap and very tasty alternative to the expensive middle meats.

[Clark Addison]

cowboy is trying to kill us:

http://www.telegraph.co.uk/health/he...ly-deaths.html

Red meat is blamed for one in 10 early deaths
. . . Given the growing evidence that even modest amounts of red meat is associated with increased risk of chronic disease and premature death, 2.5 ounces (70 grams) per day seems generous. The bottom line is that we should make red meat only an occassional rather than regular part of our diet

[TripletDaddy]

I can go that rare. Easily. That looks abfab.

[Jeff Lebowski]

About two weeks ago I bought a two rib choice standing rib roast. I rinsed it and wrapped it tightly and put it the spare refridgerator. I forgot about it until this afternoon. When i unwrapped it I was surprised at the smell. It smelled good, but it had a few spots of dis coloring. I trimmed off the spots that needed trimming, threw some spices together for a rub, put it on the smoker at 450 for 90 minutes. When it hit 100 degrees I dropped the temp down to 200. I whipped up some popovers, threw some baking potatoes in the oven. Pulled the roast at 120 degrees and let it raise to 125. I sliced into the roast and it was like a hot knife going through butter. It was too rare for my wife so I sliced me two slices then wrapped the rest of the roast and put into the oven until 135. I am on a diet so I only ate the small piece and saved the bigger piece for tomorrow. I can't wait for tomorrow. Best prime rib I've done yet. I think the aging is huge.

That looks great. Yum.

But dude, are you serious? You bought a prime rib roast and forget about it?

[FN Phat]

About two weeks ago I bought a two rib choice standing rib roast. I rinsed it and wrapped it tightly and put it the spare refridgerator. I forgot about it until this afternoon. When i unwrapped it I was surprised at the smell. It smelled good, but it had a few spots of dis coloring. I trimmed off the spots that needed trimming, threw some spices together for a rub, put it on the smoker at 450 for 90 minutes. When it hit 100 degrees I dropped the temp down to 200. I whipped up some popovers, threw some baking potatoes in the oven. Pulled the roast at 120 degrees and let it raise to 125. I sliced into the roast and it was like a hot knife going through butter. It was too rare for my wife so I sliced me two slices then wrapped the rest of the roast and put into the oven until 135. I am on a diet so I only ate the small piece and saved the bigger piece for tomorrow. I can't wait for tomorrow. Best prime rib I've done yet. I think the aging is huge.

I like my prime rib pink...not purple. I bet it was delicious but I just can't go that rare.

[CJF]

About two weeks ago I bought a two rib choice standing rib roast. I rinsed it and wrapped it tightly and put it the spare refridgerator. I forgot about it until this afternoon. When i unwrapped it I was surprised at the smell. It smelled good, but it had a few spots of dis coloring. I trimmed off the spots that needed trimming, threw some spices together for a rub, put it on the smoker at 450 for 90 minutes. When it hit 100 degrees I dropped the temp down to 200. I whipped up some popovers, threw some baking potatoes in the oven. Pulled the roast at 120 degrees and let it raise to 125. I sliced into the roast and it was like a hot knife going through butter. It was too rare for my wife so I sliced me two slices then wrapped the rest of the roast and put into the oven until 135. I am on a diet so I only ate the small piece and saved the bigger piece for tomorrow. I can't wait for tomorrow. Best prime rib I've done yet. I think the aging is huge.

[kccougar]

On the other end of the beef spectrum from prime rib, there is the cross rib roast. I picked one up at the grocery store this week because it was on sale for $2.49/pound, and I just needed something to stick in a crockpot. But inspired by the wonders everyone here on CUF have performed over the holidays, I thought it wouldn't hurt to try something with this sorry cut of meat.

I looked at a couple recipes and ended up taking little bits from several. I had a 3.5 pound roast that I basted with balsamic vinegar and then covered with a rub/paste made from olive oil, garlic, thyme, rosemary, salt, and pepper. I seared in the oven at 450 for 15 minutes then reduced the temp to 275. I took the roast out when it hit 125 and let it sit while I made the mashed potatoes. It rose another six degrees.

The flash from my camera make it look a little less red than it was. It was perfect for me, but maybe a little rare for my wife. I would probably cook it another 5 degrees if I were to try it again.

This was the best Sunday roast I've had in a long time and better than the prime rib I had this year at the Stake Christmas social. I'm anxious to try this roast again on a better cut of meat.

[kccougar]

Wow KC, those look great. Were they easy to make?

Yes! Because I cheated and bought them already filled and wrapped from Snider's Bros Meats. I just stuck them in the oven at 400, intended to pull them when the temp reached 125, but the pastry wasn't yet done. I had to turn on the broiler for a couple minutes to brown the pastry and by then the temp had jumped to over 140, but the meat was just fine. Snider's also sells a Hunter Sauce, like a mushroom beef gravy that goes with the beef wellington.

[Jeff Lebowski]

Wow KC, those look great. Were they easy to make?