The Prime Rib (and other beef) Thread

[TripletDaddy]

Today is the day. I am very excited. We normally do pizza on X-mas Eve and X-mas Day won't work for us this year because we will be over at the in-laws with all the other siblings, cousins, etc. So tonight I am doing a prime rib for MMM and I, plus my MIL and FIL. Small crowd, kids away with babysitter. Followed by a movie. Should be fun.

We are doing an early dinner so I have already started bringing the meat to room temp. A 3-rib rack with a garlic coating. Menu also includes baked potato, creamed corn, salad and gru popovers.

My main concern right now is timing. A 7 pound roast at altitude...how long is that going to take? 2 hours? 3 hours? Plus I want to let it stand for around 20-30 mins prior to carving.

[hostile]

Anyone still looking for a good deal on Prime Rib, Dan's in Foothill village has boneless Prime Ribeye Roast for 8.99/lb and choice bone-in for 5.99/lb. I picked up one of each for the holidays.

[FN Phat]

My mom and sister have been doing chateaubriand the last couple of Christmases. That or prime rib has always been the Christmas Eve dinner. I will miss that this year.

Enjoy whatever hippy alternative you will be having having....sucka!

[Surfah]

You guys are making me re-think my New Years Eve plans. Somehow we got locked into the tradition of beef wellington on Christmas Eve - at least that's what my son is insisting. We ended up with plans that require our presence at the in-laws on Christmas Eve this year so my son accepted New Years Eve as an acceptable alternative beef wellington night.

Maybe I should throw all convention to the wind and do prime rib instead...

My mom and sister have been doing chateaubriand the last couple of Christmases. That or prime rib has always been the Christmas Eve dinner. I will miss that this year.

[kccougar]

You guys are making me re-think my New Years Eve plans. Somehow we got locked into the tradition of beef wellington on Christmas Eve - at least that's what my son is insisting. We ended up with plans that require our presence at the in-laws on Christmas Eve this year so my son accepted New Years Eve as an acceptable alternative beef wellington night.

Maybe I should throw all convention to the wind and do prime rib instead...

[CJF]

The Eagle has landed....in the fridge for 60 hours of dry aging.

No wonder you can field your own baseball team. 60 hours has to be a record.

[Jarid in Cedar]

That is why I ask. Chophouses tend to promote beef dry aged for 2 weeks. You can see the darker colors on the meat. Dry aging something for 2 days strikes me as being akin to putting something on the smoker for 9 minutes. Have you found that 5 days is when you can really start to see the coloring in the meat?

Harmon's was selling 2 week aged meat. As you indicated, They did trim it before they tied it up. I'm excited to give it a spin. I've never done dry aged at home. We are doing our dinner Friday night.

2 days doesn't do as much for the color or flavor, but it does make it more tender. There is some color change in five days. I would like to go longer, but my wife doesn't tolerate it taking up refridgerator space for much longer than that.

[TripletDaddy]

I shoot for five days when I can. I worked at a restaurant in high school that would age beef 2 weeks. You end up trimming a significant amount of leather off the top, but the flavor was out of this world.

That is why I ask. Chophouses tend to promote beef dry aged for 2 weeks. You can see the darker colors on the meat. Dry aging something for 2 days strikes me as being akin to putting something on the smoker for 9 minutes. Have you found that 5 days is when you can really start to see the coloring in the meat?

Harmon's was selling 2 week aged meat. As you indicated, They did trim it before they tied it up. I'm excited to give it a spin. I've never done dry aged at home. We are doing our dinner Friday night.

[Jarid in Cedar]

Is there a noticeable dry age effect after 2 days in the fridge?

I shoot for five days when I can. I worked at a restaurant in high school that would age beef 2 weeks. You end up trimming a significant amount of leather off the top, but the flavor was out of this world.

[TripletDaddy]

Is there a noticeable dry age effect after 2 days in the fridge?

[Jarid in Cedar]

Same here. Went with a 6.5 lb bone-in, USDA Choice, pre-seasoned roast from the Co' (Hey PU).

10 lb Choice. We have 5 guests in addition to our horde.

[Jeff Lebowski]

The Eagle has landed....in the fridge for 60 hours of dry aging.

Same here. Went with a 6.5 lb bone-in, USDA Choice, pre-seasoned roast from the Co' (Hey PU).

[Jarid in Cedar]

The Eagle has landed....in the fridge for 60 hours of dry aging.

[pellegrino]

I had one of the best steaks I've ever eaten tonight. I don't know what the cut was, but if I were to guess, I'd say it was a strip steak. It came to me a perfect medium rare, sliced on the bias and served with fried potatoes, cauliflower, white cabbage, anaheim peppers, and a peanut romesco sauce.

[YOhio]

Just picked up a couple choice 12 lb. bone-in rib roasts at East Dayton Meat Market for $4.99/lb. One for Christmas and one for the freezer.