The Prime Rib (and other beef) Thread

[Walter Sobchak]

Saw a recipe on one of those semi-annoying 30-second cooking videos I’m trying tomorrow. Mix several herbs and spices with soft butter and coat the roast with it. Cool at 500 degrees for 5 mi Utes per pound. Turn of heat and let sit for two hours (don’t open oven door) slice and serve.

lol, sounds super dumb... especially the Utes part. Just get a sous-vide device.

[The_Tick]

Saw a recipe on one of those semi-annoying 30-second cooking videos I’m trying tomorrow. Mix several herbs and spices with soft butter and coat the roast with it. Cool at 500 degrees for 5 mi Utes per pound. Turn of heat and let sit for two hours (don’t open oven door) slice and serve.

Hah...for the record, I have this video saved and this will be the 2nd year that I am using it. It works perfect and the PRib will come out a perfect Med-Rare. And the gravy is bad ass.

[old_gregg]

Saw a recipe on one of those semi-annoying 30-second cooking videos I’m trying tomorrow. Mix several herbs and spices with soft butter and coat the roast with it. Cool at 500 degrees for 5 mi Utes per pound. Turn of heat and let sit for two hours (don’t open oven door) slice and serve.

burned butter is gross

[Jeff Lebowski]

The 10-day aging worked to perfection. Most tender p-rib ever. Did the salt pepper garlic olive oil wet rub. Seared for 25 minutes at 475 degrees then finished in the smoker at 250 degrees with oak until 133 degrees. Everybody raved.

[CJF]

Looks awesome.

[cowboy]

The 10-day aging worked to perfection. Most tender p-rib ever. Did the salt pepper garlic olive oil wet rub. Seared for 25 minutes at 475 degrees then finished in the smoker at 250 degrees with oak until 133 degrees. Everybody raved.

Looks perfect. Nicely done. Thanks for posting this- it's always nice to know that someone is pleased with the outcome of a suggestion- so even though I didn't do anything, it is still rewarding to see your results.

Merry Christmas everyone.

[Jeff Lebowski]

Looks perfect. Nicely done. Thanks for posting this- it's always nice to know that someone is pleased with the outcome of a suggestion- so even though I didn't do anything, it is still rewarding to see your results.

Merry Christmas everyone.

[hostile]

Costco standing prime rib roast last night. Aged 10 days. Standard rub of salt, pepper, mustard powder, garlic, evoo. 20 minutes at 500 degrees then roast at 200 until temp is right. Turned out great. If I could ever get home from work I’ll make a sandwich with the leftovers

[happyone]

My attempt at prime rib went over well. I cut the bones off and salted it the day before then put it back in the fridge uncovered. Took it out of the fridge and let it stand for about 1:30 minutes. I just seasoned it liberally with pepper and garlic powder -no more salt and tied the bones to the roast before putting it in the oven. Roasted at 275 for about 2:30 hours. I then turned the oven up to 450 for 45 minutes. It came out the medium side of med-rare. All the guests said it was pretty good.

I also use JL recipe for the horseradish sauce - got compliments on that as well.

didn't take any pictures - sorry

[Green Monstah]

Everyone was sort of correct regarding my prime rib plans. Perfect medium rare, great gravy, gross burnt butter, and a little dumb. The high temp completely charred the spices, so the bark was not flavorful (at least, not in a good way). Haha.

I dropped $115 on a standing prime rib. I don't think I'm going to drop that kind of money on one again unless I cut it up into ribeyes!

[Jeff Lebowski]

Kept it super simple. Salt, pepper, garlic powder, Italian seasonings, a bit of mustard powder, and dash of chilpolte powder. Slather in olive oil, and liberally apply the mixture. Placed on the smoker at 180 and smoked until an internal temp of about 105. Cranked it up to 500 degrees and let it go until 128. Pulled it and let it rest tented for about 10 minutes. The resting was simply to get the internal temp to 133-135. Sliced it up and severed with horseradish cream sauce that I made to go with it. It was a perfect medium rare throughout. No little grey ring around it. Looked like a sous vide steak inside.

I am going to sous vide my p-rib this year. Then sear at the end.

[PaloAltoCougar]

I am going to sous vide my p-rib this year. Then sear at the end.

I'm very interested in how you're going to do that (e.g., what you're doing with the bones, what spices/rub you'll use, and how you're going to sear). I'm very tempted to do the same but am unsure how to proceed.

[CJF]

I am going to sous vide my p-rib this year. Then sear at the end.

Take pictures!

[Jeff Lebowski]

I'm very interested in how you're going to do that (e.g., what you're doing with the bones, what spices/rub you'll use, and how you're going to sear). I'm very tempted to do the same but am unsure how to proceed.

Still doing some research. Picked up a beautiful boneless rib roast last night from Costco. I am going to sous vide for 48 hours then apply seasoning at sear at 450. Still figuring out the details beyond that. DDD has been doing this for a 2-3 years with good success. I overcooked my p-rib last year so I am anxious to try the sous vide route.

[Clark Addison]

Still doing some research. Picked up a beautiful boneless rib roast last night from Costco. I am going to sous vide for 48 hours then apply seasoning at sear at 450. Still figuring out the details beyond that. DDD has been doing this for a 2-3 years with good success. I overcooked my p-rib last year so I am anxious to try the sous vide route.

I am thinking of doing the same thing. Any updates beyond this?