The Prime Rib (and other beef) Thread

[TripletDaddy]

Depends on the temp you set your oven. I like searing the meat on a high temp for 30 min or so then drop down to 225. For 7 lb I would plan on 2.5-3 hours. I take it out of the oven when the temp is about 7-10 degrees short of my goal and let it rest. I'm assuming you have a thermometer. Good luck. Folks need to post pics - maybe we can make a calendar: The Meat of CUF 2011.

I'm taking pics as I go. Last time I seared the fatty top for 25 mins at 450 then lowered to 325 for the duration. 225 seems really slow and low but if it works, then dont change it.

Yes, definitely invested in a Maverick remote therm for these roasts. Way too expensive to chance it, imo.

Question on final temp.....last time I cooked to 120 then let rest until it rose to 125. Came out rare. I loved it, too rare for MMM. I am toying with going up to 130 roast then 135 rest, but I am paranoid that it will turn into a ball of browned disappointment at that temp. Am I being overly paranoid? I should probably be fine, I would think, but you only get one shot with this thing. What is your roast/rest temp and what color meat does it yield?

[jay santos]

I'm taking pics as I go. Last time I seared the fatty top for 25 mins at 450 then lowered to 325 for the duration. 225 seems really slow and low but if it works, then dont change it.

Yes, definitely invested in a Maverick remote therm for these roasts. Way too expensive to chance it, imo.

Question on final temp.....last time I cooked to 120 then let rest until it rose to 125. Came out rare. I loved it, too rare for MMM. I am toying with going up to 130 roast then 135 rest, but I am paranoid that it will turn into a ball of browned disappointment at that temp. Am I being overly paranoid? I should probably be fine, I would think, but you only get one shot with this thing. What is your roast/rest temp and what color meat does it yield?

I'm worried about the same thing. I love it rare. And my boys do too. But wife and daughters are grossed out by the "blood". What makes me mad though is when they eat it they rave about how tender and delish it is, but then they complain and say they wish it was cooked more.

[TripletDaddy]

OK, first pass at some pics. 7.5 lb, 3 rib rack, bone-in, dry aged US Prime. This thing has some serious marbling going on

Meat shot in wrapper :condom:



Had them cut away the chine then tie it back up for me.





Fatty side up, bone side down prior to covering with garlic coat



Garlic coat with salt, pepper, thyme, olive oil, garlic cloves



Just prior to putting the lid on it, getting it as close to room temp as possible for the next few hours

[hostile]

I'm taking pics as I go. Last time I seared the fatty top for 25 mins at 450 then lowered to 325 for the duration. 225 seems really slow and low but if it works, then dont change it.

Yes, definitely invested in a Maverick remote therm for these roasts. Way too expensive to chance it, imo.

Question on final temp.....last time I cooked to 120 then let rest until it rose to 125. Came out rare. I loved it, too rare for MMM. I am toying with going up to 130 roast then 135 rest, but I am paranoid that it will turn into a ball of browned disappointment at that temp. Am I being overly paranoid? I should probably be fine, I would think, but you only get one shot with this thing. What is your roast/rest temp and what color meat does it yield?

I shoot for 123-25 then take it out. It usually rises up to 130. That seems to satisfy everybody. The meat is warm/pink in the center, probably on the rare side of medium-rare.

EDIT: As far as cook time goes I have a convection roast option so that seems to decrease the cook time.

[Jeff Lebowski]

Depends on the temp you set your oven. I like searing the meat on a high temp for 30 min or so then drop down to 225. For 7 lb I would plan on 2.5-3 hours. I take it out of the oven when the temp is about 7-10 degrees short of my goal and let it rest. I'm assuming you have a thermometer. Good luck. Folks need to post pics - maybe we can make a calendar: The Meat of CUF 2011.

Interesting. That is lower than most instructions I read, but consistent with how I do my chuck roasts, I might give that a shot. I have read that the extra temp it raises after pulling out (7-10 deg in your example) is a function of how hot you are cooking in the first place. I would imagine that cooking at only 225 might result in less temp rise after pulling out.

Anybody tie their roast as recommended by this site?

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

Also, that site says to carve away all of the bones before slicing and serving. Anyone do that?

DDD, what temp are you shooting for? Please post pics and results. TIA.

[Jeff Lebowski]

Whoa, DDD. That is a beautiful piece of meat.

[hostile]

Whoa, DDD. That is a beautiful piece of meat.

Signature quote for the calendar

As far as cook temps go I have seen/ tried different things over the years. One method has the meat cooking at 500 for an hour then turn off the oven but keep it closed for another 5-6 hours. I think having the convection option has made a difference in the temp that I use and seems to work. I do use a similar temp for chuck roast but plan on a slightly longer cooking time and braise the meat in beer (a discussion for later after everyone is done with their prime rib)

[Pheidippides]

Whoa, DDD. That is a beautiful piece of meat.

Wow. Just seeing this on tapatalk made me vomit a bit.

[Jeff Lebowski]

Signature quote for the calendar

Wow. Just seeing this on tapatalk made me vomit a bit.

Sickos!

[TripletDaddy]

Guys, can we all grow up a bit? If we can't admire each other's meat here, of all places...then where?

JeffLebowski, I had the butcher cut the chine bones almost entirely away, but not altogether. Then I had him tie the bones up nice and tied with butcher string. The last time I made Choice Rib, I didnt cut away the bones and it was a bit annoying trying to cut them away prior to carving once the roast was fully cooked. This time around it will be much easier. Frankly, Im not sure why the butcher didnt cut the bones away entirely and then secure them with string, given that the string will prevent the roast from sliding off the bones, but that is how he said it was supposed to be done. Im not going to argue.

I have decided on 130 roast, 135 rest. Please pray that my meat will be juicy.

[FMCoug]

Sickos!

Buddy of mine is fixing a broken cabinet door for me. Mrs. FM and I were over at his house last night while he was working on it. He dropped a clamb on the door and said "Dang FM, I dinged your wood". That one didn't go over well either.

[TripletDaddy]

Prime Rib is now in the oven. 25 minutes @ 450 degrees then drop to 325 until target temp.

Temp at oven insertion: 51 degrees.

[TripletDaddy]

At the 1:15 mark, temp is 78 degrees. Smells good.

[Shaka]

At the 1:15 mark, temp is 78 degrees. Smells good.

Pics!

[Pelado]

Pics!

Why are you always asking for pictures of DDD's meat?