The Prime Rib (and other beef) Thread

[All-American]

For several years now we have thrown a formal dinner for a small group of friends in January. Prime rib is a typical main dish, as it was this year. It turned out well, no complaints.

But as I was eating, I noticed that the outside part is always darker than the inside, and I wondered why. I also noticed that for whatever reason there was a ton of flavor in the outer bit that I hadn’t noticed with the inside. Normally I am so busy horking it all down that I don’t pay attention to these intricacies.

I started getting curious about the structure of the thing—what this part is called, how best to handle that bit, etc. That got me going down a road that led me to this video.

https://youtu.be/SzLtctivmHw

I wasn’t imagining things. That outside part, called the spinalis dorsi, is highly marbled and especially flavorful. The guy in the video calls it the best part of the steer. And when we do prime rib, since it is the outside of the cut, we consistently overcook it.

Now I really need to find another rib roast so I can do some experimenting.

[CJF]

Probably Smith’s. They had their Christmas/Easter choice sale recently. I bought a cheap $50 one to test on and to use the to make the red wine au jus before the Christmas feast. Mine turned out pretty freaking good for a cheap choice grade roast. Made great au jus also.

[old_gregg]

Spent $60 on a rib roast and ruined it. Turned out well done. I'm starting to doubt my culinary chops.

where did you get rib roast for $60? that’s problem #1

[Lost Student]

I'm starting to doubt my culinary chops.

Only just now? We all (and your husband) haven't forgotten!

[Katy Lied]

Spent $60 on a rib roast and ruined it. Turned out well done. I'm starting to doubt my culinary chops.

[Clark Addison]

I am jealous of you. I used to do a rib roast on Christmas, but then my son moved to China, so that left me with only one other person here who likes medium-rare beef, and three people who get nauseous at the sight/taste of fat. I've compromised by generally doing some sort of tenderloin roast , often then frying up slices of the roast for the majority of the family. I haven't had a rib roast in 4 or 5 years.

[Jeff Lebowski]

Pretty good results. Pulled at 128. Next time I am going to pull at maybe 124. Would have preferred a little more pink.

6B557A2E-5CE6-4DB3-9163-33AF91C1D690.jpeg

[Art Vandelay]

I forgot to take a picture after cutting. It turned out excellent, though. I bought a cast iron griddle for my gas BBQ. It has been a game changer for beef, when used with Traeger. Being able to get a 500°+ reverse sear makes a huge difference
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[All-American]

Ha. I wish I remember exactly what I did last year (internal temp). It was perfect. I think it was 128 or so.

That’s what we did. Confirmed: perfect.

Though I deeply regret having ever made a rib roast in the past without having made the Yorkshire pudding we did this year. My goodness.

Something something crushing weight of despair and regret and all that.

[Jeff Lebowski]

The Dude is getting his awards from the wrong people.

Ha. I wish I remember exactly what I did last year (internal temp). It was perfect. I think it was 128 or so.

[All-American]

I screwed up each of the last two years so I was super nervous this year. Turned out great. Phew.

The Dude is getting his awards from the wrong people.

[happyone]

I thought I was going to have to forego the Holiday Rib Roast this year ( As a retiree, I just can't see spending $13-$15/lb on one) Smith has full bone-in Rib roasts (Choice) for $6.99/lb. I picked up one yesterday and it is sitting in the fridge still in cryovac packaging. The label says I saved over $100 on it. At 18 lbs it still cost $127. I had better not mess it up

[Jeff Lebowski]

Wow. That is such a great idea.

We are doing french dip sandwiches with our leftovers.

[Donuthole]

I screwed up each of the last two years so I was super nervous this year. Turned out great. Phew.

That looks delicious. Nicely done.

Day-after-Christmas Prime Rib Ramen is officially a tradition for the Donutholes. We did it last year, and the kids asked for it again this year. I used the leftover jus from yesterday as the base for the broth. It was excellent.

Waiting for broth:



Ready to eat:

[Jeff Lebowski]

I screwed up each of the last two years so I was super nervous this year. Turned out great. Phew.