The Prime Rib (and other beef) Thread

[Moliere]

Well done. That is an awesome chess cutting board.

Ha, I noticed that as well.

Nice job DH. I’ve never done prib but I think I need to try it

[Pelado]

Man my mouth is watering. I smoked a chicken.

I roasted a tri-tip that had been given to us. I cooked it in the oven at 350 (along with baked potatoes) instead of on the smoker at 225 like usual. It didn't taste as good as usual - not sure how much of that is because of the cut of meat and how much is because of the cooking method.

[Bo Diddley]

Man my mouth is watering. I smoked a chicken.

[Jeff Lebowski]

That looks amazing, DH.

[Pelado]

Well done. That is an awesome chess cutting board.

I was thinking the same thing.

[Paperback Writer]

Sous Vide and Finished in Oven:

Well done. That is an awesome chess cutting board.

[cowboy]

I did my prib (RIP, Triple Dad) roast on Christmas day. Aged it for about a week in the fridge, then trussed, seasoned, and seared on Christmas Eve. Rubbed with an herb and garlic butter, vacuum sealed, and put back in the fridge until morning. Dropped in the sous vide at 6am at 133 degrees. Pulled it at 4 pm and placed it on a cast iron skillet. Seared under the broiler for about 9 minutes until a nice crust had formed on the top and sides. Pulled and carved after about 10 mins of resting. I definitely needed a better knife to slice it with (i meant to grab one similar to the one AA showed in his pics, but just kept forgetting) so I was left to use large, sharp, but not serrated chef's knife. The knife wasn't quite long enough to reach across the entire roast, so the slices started falling apart as I was cutting them. It made for a not as pretty presentation. In retrospect, maybe I should have pulled out my electric knife. I digress.

The meat was very good. Even delicious, if you ask my guests. A nice crust, and the garlic butter had clearly basted the roast as it cooked. I made a jus from the drippings, which was very flavorful. The prib was a perfect medium rare (though i'm pretty sure my sister thought it was undercooked), and cut easily, even with the plastic ware we were using. Everybody commented on how delicious and tender it was. My normally-picky 5 year old asked for seconds. But for some reason I just didn't love it. You know how sometimes they say that the chef never enjoys the food as much as the ones who didn't cook it? I've never really felt like that was true until this prib. I did forget the horseradish, so there was no horseradish cream sauce. That bummed me out, as that is one of my favorite parts of prime rib. Here are some pics:

Trussed


Seared


Slathered


Sous Vide and Finished in Oven:


Sliced



Yesterday we made ramen with some of the prime rib leftovers. I ordered some fresh, uncooked noodles from a local ramen house. We boiled some eggs , chopped some scallions and shredded some cabbage. I used the remaining jus as the base for a broth and bolstered with some beef stock and chili garlic paste. I sliced the cold meat thin and added a few cold slices to each bowl of broth and noodles. The broth instantly warmed the meat, which pretty much melted in your mouth. It was awesome. Not sure why, but I enjoyed that dish every bit as much as the traditional meal the night before. Maybe even more.

Cold prime rib, sliced for Ramen:

Nicely done. Good call on the one-week wet-age.

On a separate note, beef prices could be contra seasonal this year due to new capacity coming online in the packing sector, and huge numbers of cattle looking to be slaughter-ready in April. Retail prices have diverged substantially from live cattle prices, so I'm not saying this with certainty, but there's a good possibility for some spring deals right before grilling season. Retail demand was good over the holidays, so look for specials on off-cuts like Tri-tip, etc. for the next few weeks as the rib price is likely to remain steady.

[smokymountainrain]

looks great, dh.

[Donuthole]

The Prime Rib (and other beef) Thread

I did my prib (RIP, Triple Dad) roast on Christmas day. Aged it for about a week in the fridge, then trussed, seasoned, and seared on Christmas Eve. Rubbed with an herb and garlic butter, vacuum sealed, and put back in the fridge until morning. Dropped in the sous vide at 6am at 133 degrees. Pulled it at 4 pm and placed it on a cast iron skillet. Seared under the broiler for about 9 minutes until a nice crust had formed on the top and sides. Pulled and carved after about 10 mins of resting. I definitely needed a better knife to slice it with (i meant to grab one similar to the one AA showed in his pics, but just kept forgetting) so I was left to use large, sharp, but not serrated chef's knife. The knife wasn't quite long enough to reach across the entire roast, so the slices started falling apart as I was cutting them. It made for a not as pretty presentation. In retrospect, maybe I should have pulled out my electric knife. I digress.

The meat was very good. Even delicious, if you ask my guests. A nice crust, and the garlic butter had clearly basted the roast as it cooked. I made a jus from the drippings, which was very flavorful. The prib was a perfect medium rare (though i'm pretty sure my sister thought it was undercooked), and cut easily, even with the plastic ware we were using. Everybody commented on how delicious and tender it was. My normally-picky 5 year old asked for seconds. But for some reason I just didn't love it. You know how sometimes they say that the chef never enjoys the food as much as the ones who didn't cook it? I've never really felt like that was true until this prib. I did forget the horseradish, so there was no horseradish cream sauce. That bummed me out, as that is one of my favorite parts of prime rib. Here are some pics:

Trussed


Seared


Slathered


Sous Vide and Finished in Oven:


Sliced



Yesterday we made ramen with some of the prime rib leftovers. I ordered some fresh, uncooked noodles from a local ramen house. We boiled some eggs , chopped some scallions and shredded some cabbage. I used the remaining jus as the base for a broth and bolstered with some beef stock and chili garlic paste. I sliced the cold meat thin and added a few cold slices to each bowl of broth and noodles. The broth instantly warmed the meat, which pretty much melted in your mouth. It was awesome. Not sure why, but I enjoyed that dish every bit as much as the traditional meal the night before. Maybe even more.

Cold prime rib, sliced for Ramen:

[chrisrenrut]

I can relate. I'm 7 days into my second round of antibiotics this month for a never ending sinus infection. My stomach is destroyed. Couldn't chance the ribeye today and it makes me sad.

Dang dude, sympathies from me. Sinus infections suck, but I can most relate to the stomach issues from antibiotics.

I had a MRSA infection and was on antibiotics for 21 days. But on top of that, I was also going through wound treatment for the drainage incisions, and had to eat 100 grams of protein a day. My gut didn’t feel right the whole time. I was never hungry, but had to keep shoveling the protein in. It was a very awful and, um . . . irregular experience.

[Pelado]

I dunno. Objectively I can say it put a nice piece of meat on the table. But my wife and I were both dealing with a stomach bug from yesterday’s lunch, so it felt like a lot of effort that nobody really appreciated. And I’m still pissed about 3rd and 2.

That sucks. Sorry dude, especially about 3rd and 2.

[USUC]

I dunno. Objectively I can say it put a nice piece of meat on the table. But my wife and I were both dealing with a stomach bug from yesterday’s lunch, so it felt like a lot of effort that nobody really appreciated. And I’m still pissed about 3rd and 2.

I can relate. I'm 7 days into my second round of antibiotics this month for a never ending sinus infection. My stomach is destroyed. Couldn't chance the ribeye today and it makes me sad.

[All-American]

Did you like it?

I dunno. Objectively I can say it put a nice piece of meat on the table. But my wife and I were both dealing with a stomach bug from yesterday’s lunch, so it felt like a lot of effort that nobody really appreciated. And I’m still pissed about 3rd and 2.

[Jeff Lebowski]

Looks great, AA!

[Pelado]

The new thing I tried this year was dry aging. Gave it about a week in the fridge. It might’ve made a difference but I’m not sure I noticed.



After searing.



After smoking.



Carving.

All that and my girls didn’t eat it.

Sigh.

Did you like it?