The Prime Rib (and other beef) Thread

[Jeff Lebowski]

Actually, after the 90 mins, it looked like the mustard crust was burning on the rib rack (temp was 155F), so I got out my tongs and flipped it. I'm going for pink. My wife won't eat anything that isn't really well done, so I'm going to sear hers in a cast-iron skillet once I cut it out. I like mine medium--I've only ever had good rare prime rib at fancy restaurants like The Chart House in the French Quarter. I am going to try to make a horseradish cream sauce here in a minute.

The menu is:

Prime Rib
Dill Cream Baby Carrots
Mashed Red Potatoes
Pan-Roasted Brussels Sprouts
Baguette

They're bringing dessert.

Hey wuap, how did this all turn out? Sounds heavenly.

[wuapinmon]

Hey wuap, how did this all turn out? Sounds heavenly.

I took some heavy whipping cream and beat it on medium in a bowl for about a minute. When it started to set, I added some table salt and two heaping tablespoons of prepared horseradish. The result was fantastic.

I cooked the prime rib to 150F, and there were spots of pink, but it still looked like it was done (Mrs. wuap won't eat pink meat ). All the other dishes came together nicely, and the couple loved the food. He especially got almost excited about how good it was, and it tasted pretty damned good. I can't afford to drop $50 on meat for a meal all the time, but if you think about it, it's not too expensive because. Four people each had a thick slice, I sent them home with a slice each, and I still had two slices left. One slice is a meal, so 50/8 = $6.25 per person, which isn't bad at all. Next time I'll keep the bones, drippings, and fat and make prime rib stock, which I've learned is absolutely fabulous for a red wine/onion soup.

[jay santos]

So I just bought a prime rib today to cook on Christmas. Do leave it in the fridge till then or freeze it? or should I do the dry age thing for a week?

[hostile]

So I just bought a prime rib today to cook on Christmas. Do leave it in the fridge till then or freeze it? or should I do the dry age thing for a week?

Leave in the fridge. Pull out several hours before cooking, salt, and allow to come to room temp. You can add other seasoning (pepper,herbs, garlic) then put it in the oven.

[Jeff Lebowski]

Leave in the fridge. Pull out several hours before cooking, salt, and allow to come to room temp. You can add other seasoning (pepper,herbs, garlic) then put it in the oven.

How long do they keep? Is it best to buy one now, or wait a few days?

Also, they sell both "ribeye roast" and "bone-in prime rib roast". Isn't that essentially the same thing, with and without the bone? Anyone have preferences one way or the other?

(sorry for the dumb questions - first time doing prime rib)

[Shaka]

I had a first today buying gas at Maverick. Saw a couple of dude's pull up in a food distribution truck. As I was filling one of them approached me and asked if I'd like to buy some steak. Thinking it was weird I questioned him regarding what it was and why he was selling. He stated they needed some gas. I asked him what I could get for ten bucks. He was willing to give me a couple of rib eyes and a filet. I was curious so I gave him the ten bucks. Sure enough he came back with the meat. Turns out this meat was the Omaha stuff you buy in boxes with several different cuts.

The guy asked me if I would like more so I asked what he meant. He stated for forty bucks he would give me whatever I wanted. I got really suspicious at this point and really started in with the questions. I offered to fill his tank with the amount of money requested. He muttered something about needing petty cash as well as gas. I decided to call him on it, hit the ATM, and went over to his truck. He loaded me up a box full of rib eyes, T-bones, filets, and a few other items.

I noticed he drove away without buying any gas. I noted the number on the side of the truck and called the company. Turns out these guys are independent contractors and are just trying to meet their quota. They aren't supposed to be selling this way and will probably get in trouble. However I got plenty of meat for my money so I'm having no problems.

Interesting that these guys are using the same marketing strategy as the speakermen (google it if you don't know who they are) but applying it to meat sales. I may have got ripped off. I'll find out soon as I'm about to pull one of the rib eyes off the grill.

[cowboy]

How long do they keep? Is it best to buy one now, or wait a few days?

Also, they sell both "ribeye roast" and "bone-in prime rib roast". Isn't that essentially the same thing, with and without the bone? Anyone have preferences one way or the other?

(sorry for the dumb questions - first time doing prime rib)

They keep for a week in the fridge easily. My preference is for bone-in, because I think the fat between the bones adds a lot of flavor.

[Surfah]

I had a first today buying gas at Maverick. Saw a couple of dude's pull up in a food distribution truck. As I was filling one of them approached me and asked if I'd like to buy some steak. Thinking it was weird I questioned him regarding what it was and why he was selling. He stated they needed some gas. I asked him what I could get for ten bucks. He was willing to give me a couple of rib eyes and a filet. I was curious so I gave him the ten bucks. Sure enough he came back with the meat. Turns out this meat was the Omaha stuff you buy in boxes with several different cuts.

The guy asked me if I would like more so I asked what he meant. He stated for forty bucks he would give me whatever I wanted. I got really suspicious at this point and really started in with the questions. I offered to fill his tank with the amount of money requested. He muttered something about needing petty cash as well as gas. I decided to call him on it, hit the ATM, and went over to his truck. He loaded me up a box full of rib eyes, T-bones, filets, and a few other items.

I noticed he drove away without buying any gas. I noted the number on the side of the truck and called the company. Turns out these guys are independent contractors and are just trying to meet their quota. They aren't supposed to be selling this way and will probably get in trouble. However I got plenty of meat for my money so I'm having no problems.

Interesting that these guys are using the same marketing strategy as the speakermen (google it if you don't know who they are) but applying it to meat sales. I may have got ripped off. I'll find out soon as I'm about to pull one of the rib eyes off the grill.

This isn't a new tactic by any means. I am surprised this is the first you have seen of these guys. Usually they drive through neighborhoods and stop people in their driveways. The story is usually always the same, they have a canceled order and can't take the meat back and are willing to part with it for a loss or the refrigerator on their truck has gone out and they need to get rid of their meat before it spoils. My mom recently got suckered into this purchased some free range chicken. It looked nice. Independently wrapped in a box. But she overpaid and the chicken was terrible.

[Shaka]

This isn't a new tactic by any means. I am surprised this is the first you have seen of these guys. Usually they drive through neighborhoods and stop people in their driveways. The story is usually always the same, they have a canceled order and can't take the meat back and are willing to part with it for a loss or the refrigerator on their truck has gone out and they need to get rid of their meat before it spoils. My mom recently got suckered into this purchased some free range chicken. It looked nice. Independently wrapped in a box. But she overpaid and the chicken was terrible.

I just finished the rib eye. It was fantastic. I'm familiar with the meat these guys were selling. It's good stuff although frozen. They made sure to emphasize that you should sear it on both sides while still frozen the lower the temp to finish it off.

[happyone]

How long do they keep? Is it best to buy one now, or wait a few days?

Also, they sell both "ribeye roast" and "bone-in prime rib roast". Isn't that essentially the same thing, with and without the bone? Anyone have preferences one way or the other?

(sorry for the dumb questions - first time doing prime rib)

same cut of meat - I prefer bone in for any cut of meat I am roasting. I think it gives it a better flavor, but that is just me.

[TripletDaddy]

Bone In

[hostile]

As others have stated, the bone-in is my preference as well. I unwrap mine from the store packaging and re-wrap tightly in saran-wrap. I've had no problem keeping it in the fridge for several days, up to a week. I'll probably swing by Costco on Wednesday to pick one up for Sunday. Throw in some roasted brussel sprouts and garlic mashed potatoes and Voila!!! - Christmas dinner.

[Jeff Lebowski]

As others have stated, the bone-in is my preference as well. I unwrap mine from the store packaging and re-wrap tightly in saran-wrap. I've had no problem keeping it in the fridge for several days, up to a week. I'll probably swing by Costco on Wednesday to pick one up for Sunday. Throw in some roasted brussel sprouts and garlic mashed potatoes and Voila!!! - Christmas dinner.

Gotcha. I will pick one up Wednesday or Thursday. Thanks everyone.

Next question: preferred seasoning. Sounds like a lot of you just go with salt and pepper. Anyone recommend something more exotic?

[hostile]

Gotcha. I will pick one up Wednesday or Thursday. Thanks everyone.

Next question: preferred seasoning. Sounds like a lot of you just go with salt and pepper. Anyone recommend something more exotic?

I usually salt the meat for several hours, so it gets absorbed then add a combination of herbs (rosemary, thyme, marjoram), minced garlic, pepper, mustard (I use powder, but you can also use Dijon) and olive oil. With the bone-in I use a knife to create a space between the meat and bone and fill it with the herb mixture in addition to covering the top side of the roast.

[Katy Lied]

Serious question:

Costco won't take pre orders on its prime rib, and it invariably runs out. Can I buy the prime rib today (about 6 days prior to Christmas) and leave it in the fridge until christmas? Should I freeze it?