The Prime Rib (and other beef) Thread

[Jeff Lebowski]

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.

I bought prime from Harmons.

[TripletDaddy]

I bought prime from Harmons.

you couldnt tell the diff between a prime dry aged roast and a high grade choice roast that was not dry aged? Im surprised.

The regular costco roast is still going to be fantastic, but I can definitely tell a difference. Now, whether that difference is worth the price...that is another story.

This year im saying no. I am going to have to do around 4 just like Tank.

[Drunk Tank]

To be honest, I prefer choice. The one year I did prime, everyone complained it was too fatty. Rib roasts are generally pretty tender as is, so I doubt you could tell much difference in the finished product. The roasts I just smoked were choice and I had multiple people tell me it was one of the most tender pieces of PR that they had ever had. I am not sure if that had to do with how long they held at temp, but I am always appreciative of compliments like that.

[TripletDaddy]

To be honest, I prefer choice. The one year I did prime, everyone complained it was too fatty. Rib roasts are generally pretty tender as is, so I doubt you could tell much difference in the finished product. The roasts I just smoked were choice and I had multiple people tell me it was one of the most tender pieces of PR that they had ever had. I am not sure if that had to do with how long they held at temp, but I am always appreciative of compliments like that.

im re-reading and you originally said you were going to cook at 200 but in your post-mortem you said you cooked at 225. What made you change your mind?

Also, did you FTC for 3-3.5 hrs or smoke for 3-3.5hrs? or both?

I need to get one of those cambros and some hotel pans. those are cool. did you get yours off amazon?

[Jeff Lebowski]

you couldnt tell the diff between a prime dry aged roast and a high grade choice roast that was not dry aged? Im surprised.

The regular costco roast is still going to be fantastic, but I can definitely tell a difference. Now, whether that difference is worth the price...that is another story.

This year im saying no. I am going to have to do around 4 just like Tank.

I honestly could not tell much difference.

[Green Monstah]

Anyone dry age their rib roasts at home? I'd like to try it, but that's some expensive meat to screw up.

[Drunk Tank]

BTW, I made a pretty good horseradish sauce, at least I liked it.

I modified this recipe a bit.

1 1/2 cups mayonnaise (I used equal parts mayo and SC, about 1 1/8 cup each)
3/4 cup sour cream
1/4 teaspoon Worcestershire sauce
6 tablespoons bottled white horseradish (I used XXX Hot White horseradish)
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper (I used white pepper)


Over all I thought the flavor was good and hot. I also made a batch using regular prepared horseradish and it was significantly more mild. Feel free to add more/less HR to taste.

[Drunk Tank]

Anyone dry age their rib roasts at home? I'd like to try it, but that's some expensive meat to screw up.

While it is hard to screw up, I would not try your first dry aging experiment with Christmas dinner. That being said, it is hard to screw up. Just make sure you have adequate ventilation in your fridge and make sure you keep the fridge below 38°. It is best to do this in a spare fridge like in the garage, that way you can limit how many times you open the fridge. I did a 1 week dry age last year and it made a difference, but not quite the same as if I would have dry aged for 30+ days. A lot of people I know that dry age buy their roast at Thanksgiving and start the dry age process that night and serve at Christmas. Just trim away anything that look inedible. The best bet for dry aging however, is to start with a sub-primal and dry age the whole thing, then trim away the waste and you'll be left with a decent sized roast still. All the roasts you buy at Costco, etc. are already trimmed and by the time you do a long dry age, you will lose about 40% of the weight of the meat in water and waste, so they are not the best candidates. For a 30 day dry age, expect to have to trim about 1" from the ends of the roast and 1/4-1/2" all around.

[cougjunkie]

BTW, I made a pretty good horseradish sauce, at least I liked it.

I modified this recipe a bit.

1 1/2 cups mayonnaise (I used equal parts mayo and SC, about 1 1/8 cup each)
3/4 cup sour cream
1/4 teaspoon Worcestershire sauce
6 tablespoons bottled white horseradish (I used XXX Hot White horseradish)
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper (I used white pepper)


Over all I thought the flavor was good and hot. I also made a batch using regular prepared horseradish and it was significantly more mild. Feel free to add more/less HR to taste.

Why not just open that bottled sauce and use that? Why all the extra hassle?

[cowboy]

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.

Two weeks easy

[Drunk Tank]

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.

If you know the kill and pack date of the beef, I have heard you can wet age up to 30 day or more. To be 100% safe, you can wet age up to the use/freeze by date, but in general you can go a little passed. Some people go longer but that is personal preference. Wet aging doesn't enhance the "beefiness" of the meat like dry aging does because it is aging in its own blood/water in the cryovac so you have no water loss. I was going to wet age as an experiment to see how it came out.

[Drunk Tank]

Why not just open that bottled sauce and use that? Why all the extra hassle?

Personal preference I guess. I think making your own sauce using fresh or prepared horseradish tastes better than buying bottled horseradish sauce.

[hostile]

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.

Yesterday the Murray Costco had prime with the bone out and choice with either the bone in or out.

I usually do the dry-age in the fridge and it seems to work fine. I then do the standard rub with salt/pepper/evoo/garlic. I also add dijon mustard, rosemary, and thyme.

[wuapinmon]

My wife consented to Prime Rib instead of turkey for Xmas Eve. I'm going to Costco on Friday (summon Parrothead). I will return and report.

[cougjunkie]

I will return and report.

Please don't.