The Prime Rib (and other beef) Thread

[Nakoma]

Silicon Valley is going to replace beef with a plant based concoction. Good luck carnivores. Enjoy your real meat burger until it's banned.

http://www.grubstreet.com/2015/06/si...at-burger.html

[Drunk Tank]

Man, you're not kidding that beef prices are high. I was in Costco today and brisket was $6.10/lb. Yikes.

The Costco here has prime grade packers for 3.29-3.79 per lb. Trimmed brisket flats are 6.79/lb.

[cowboy]

To illustrate how ridiculous the hormone-free beef kick is:

[mtnbiker]

Random fact: Charcoal orders from the 5 major charcoal companies are three weeks behind normal. I know beef is high right now, but if you want to grill between now and Memorial Day, it is likely going higher as grilling season ramps up after a long winter in the Northeast and Upper Midwest. There may be some seasonal weakness and post-Memorial Day features, so my recommendation is stock up now for needs up to Memorial Day, and then buy as needed through the summer as prices may tail off a little into July and August.

Man, you're not kidding that beef prices are high. I was in Costco today and brisket was $6.10/lb. Yikes.

[Drunk Tank]

Random fact: Charcoal orders from the 5 major charcoal companies are three weeks behind normal. I know beef is high right now, but if you want to grill between now and Memorial Day, it is likely going higher as grilling season ramps up after a long winter in the Northeast and Upper Midwest. There may be some seasonal weakness and post-Memorial Day features, so my recommendation is stock up now for needs up to Memorial Day, and then buy as needed through the summer as prices may tail off a little into July and August.

I am anxiously waiting for the day when you post that there was a surplus cattle crop and that prices are going to be historically low for beef...

[cowboy]

Random fact: Charcoal orders from the 5 major charcoal companies are three weeks behind normal. I know beef is high right now, but if you want to grill between now and Memorial Day, it is likely going higher as grilling season ramps up after a long winter in the Northeast and Upper Midwest. There may be some seasonal weakness and post-Memorial Day features, so my recommendation is stock up now for needs up to Memorial Day, and then buy as needed through the summer as prices may tail off a little into July and August.

[mtnbiker]

My wife thought she'd get a really nice cut of meat for us to grill today. The label said Tenderloin Steak - Filet Mignon. Wow, talk about misleading labeling. I opened the shrink-wrap and turned them over, and they all had thick lines of gristle going through them. Ugh. She got them at Costco, so said she's going to return them and get her money back.

[CJF]

That looks awesome. I've got to try that.

[Joe Public]

Sounds good, JL. (Edit: and fusnik and hostile)

I made mine on Christmas Day. We had cool temps and 25 mph winds, but I still cooked outside.

I went Harry Soo style. I cut the roast into approx. two-and-a-quarter-inch "steaks" for cooking. Each piece got SYD rub about 90 minutes before cooking. I smoked at 200F degrees until 115F internal temp. (Note: I was glad I opted for the backlit Thermapen when I was out in the dark here checking temps.)

I switched the kamado to a direct heat set-up and browned the outsides for a couple of minutes on both sides. They came off like this:

image.jpg

I let them rest for 15-20 minutes, and they came up to a final temp of about 130F-135F. I sliced each piece in half, which gave me pieces like this:

image.jpg

Everyone really enjoyed it. I'm not a rare beef guy normally, but I wanted to maximize the benefit of the prime grade. I liked this method because it's fast. Also, each slice is like an end piece with a nice cut side and a flavorful back side. I'll do this again.

[hostile]

Did my prime rib today. Purchased a 7 lb boneless roast (choice) from Costco and let it sit in the fridge for 8 days. Let it sit at room temp for 2 hrs before cooking. Coated with a mixture of the following:

1/4 C olive oil
1/4 C crushed garlic
1.5 T kosher salt
1.5 T coarsely ground black pepper

Seared in my kitchen oven for 25 minutes (based on DT's recommendation) at 450 degrees. Moved it to my Traeger at 250 degrees with hickory pellets. Took about 2.5-3 hrs total cook time. Let it sit for 30 minutes on kitchen counter before carving.

Results were fantastic. I honestly think that was the best prime rib I have ever eaten. Extremely tender and moist. Flavor was great. A nice smoky flavor in the crust, but not overpowering. Even my "I-don't-like-steak" wife raved about it.

Basically the same for me but I add mustard powder and rosemary to the rub. It was enjoyed by all and we are having leftovers tonight.

[Jeff Lebowski]

This is a great post. I like the minimalist rub approach, and that's almost exactly what I use with the exception of the olive oil. What is it's purpose other than helping hold the rub on? I love you guys' posts about this stuff because you are detail people. I am in my comfort zone cranking out large quantities, but you guys do the family gathering quantities with detail and precision, and it teaches me a lot. Thanks.

Yeah, the oil makes it all stick.

[cowboy]

Did my prime rib today. Purchased a 7 lb boneless roast (choice) from Costco and let it sit in the fridge for 8 days. Let it sit at room temp for 2 hrs before cooking. Coated with a mixture of the following:

1/4 C olive oil
1/4 C crushed garlic
1.5 T kosher salt
1.5 T coarsely ground black pepper

Seared in my kitchen oven for 25 minutes (based on DT's recommendation) at 450 degrees. Moved it to my Traeger at 250 degrees with hickory pellets. Took about 2.5-3 hrs total cook time. Let it sit for 30 minutes on kitchen counter before carving.

Results were fantastic. I honestly think that was the best prime rib I have ever eaten. Extremely tender and moist. Flavor was great. A nice smoky flavor in the crust, but not overpowering. Even my "I-don't-like-steak" wife raved about it.

This is a great post. I like the minimalist rub approach, and that's almost exactly what I use with the exception of the olive oil. What is it's purpose other than helping hold the rub on? I love you guys' posts about this stuff because you are detail people. I am in my comfort zone cranking out large quantities, but you guys do the family gathering quantities with detail and precision, and it teaches me a lot. Thanks.

[fusnik]

Did my prime rib today. Purchased a 7 lb boneless roast (choice) from Costco and let it sit in the fridge for 8 days. Let it sit at room temp for 2 hrs before cooking. Coated with a mixture of the following:

1/4 C olive oil
1/4 C crushed garlic
1.5 T kosher salt
1.5 T coarsely ground black pepper

Seared in my kitchen oven for 25 minutes (based on DT's recommendation) at 450 degrees. Moved it to my Traeger at 250 degrees with hickory pellets. Took about 2.5-3 hrs total cook time. Let it sit for 30 minutes on kitchen counter before carving.

Results were fantastic. I honestly think that was the best prime rib I have ever eaten. Extremely tender and moist. Flavor was great. A nice smoky flavor in the crust, but not overpowering. Even my "I-don't-like-steak" wife raved about it.

I love prime rib. I watched a video online that said to bring your meat to room temp, times the weight by 5, cook at 500 the meat the sum, turn off the oven and let sit for 2 hours.

I smothered with Wo and a rub, and followed the instructions, it was amazing.

Perfect medium and no rest time. Best prime rib I've and I live in the land of prib.

Next time I smoke.

[Jeff Lebowski]

Did my prime rib today. Purchased a 7 lb boneless roast (choice) from Costco and let it sit in the fridge for 8 days. Let it sit at room temp for 2 hrs before cooking. Coated with a mixture of the following:

1/4 C olive oil
1/4 C crushed garlic
1.5 T kosher salt
1.5 T coarsely ground black pepper

Seared in my kitchen oven for 25 minutes (based on DT's recommendation) at 450 degrees. Moved it to my Traeger at 250 degrees with hickory pellets. Took about 2.5-3 hrs total cook time. Let it sit for 30 minutes on kitchen counter before carving.

Results were fantastic. I honestly think that was the best prime rib I have ever eaten. Extremely tender and moist. Flavor was great. A nice smoky flavor in the crust, but not overpowering. Even my "I-don't-like-steak" wife raved about it.

[Clark Addison]

Smoked mac and cheese.

Yum. I don't think I can do smoked, but I do have an assortment of cheeses left over from a Christmas Eve cheese platter. Maybe I should try something.