The Prime Rib (and other beef) Thread

[TripletDaddy]

That's a great story, honestly but technically your answer is non responsive to your question and if my wife even touches my smoker there is hell to pay.

[Drunk Tank]

The Prime Rib (and other beef) Thread

My dad picked up a 15.5lb rib roast for Christmas dinner. I'm thinking I'll just rub it with some Oakridge BlackOps rub and throw it in the smoker @ 225 until it reaches 115-120 internal, then do a quick sear.

[TripletDaddy]

Gentlemen, start your engines!

Well, at least those that are cooking a prib today. If you arent cooking one until another day, do not start your engines.

[imanihonjin]

Gentlemen, start your engines!

Well, at least those that are cooking a prib today. If you arent cooking one until another day, do not start your engines.

I have searched and searched for your creamed corn recipe that everyone raves about.....care to share?

[wuapinmon]

Gentlemen, start your engines!

Well, at least those that are cooking a prib today. If you arent cooking one until another day, do not start your engines.

My mom insisted we get a honeybaked ham. I have been lusting after primeribs since before Halloween thinking about tonight.

Oh well.

[Jeff Lebowski]

Unlike NS, I love my kids so I am trying one of those prime angus dry-aged rib roasts this year. It is gorgeous. Can't wait.

Looking for some recommendations on rub/seasoning. Maybe something simple with kosher salt, black pepper, etc.

[hostile]

Gentlemen, start your engines!

Well, at least those that are cooking a prib today. If you arent cooking one until another day, do not start your engines.

I will be cooking tomorrow, but have already started as the meat has been dry-aging in the cooler for the past few days. Garlic, rosemary, and EVOO are percolating.

[hostile]

I usually do rosemary, garlic, salt, pepper, and mustard powder.

EDIT: In response to JL re: rub.

[wuapinmon]

I will be cooking tomorrow, but have already started as the meat has been dry-aging in the cooler for the past few days. Garlic, rosemary, and EVOO are percolating.

Cooler as in "walk-in" cooler?

[hostile]

Cooler as in "walk-in" cooler?

No. Just the top shelf of the refrigerator.

[TripletDaddy]

I usually do rosemary, garlic, salt, pepper, and mustard powder.

EDIT: In response to JL re: rub.

I do the following:

15-20 cloves of crushed garlic
4 T evoo
4 t kosher salt
4 t course crushed black pepper
4 t dried thyme (fresh works but seems to result in burned sprigs, still tastes good)

This makes plenty for a 5-7 lb roast. I love having a thick crust on the slice. I've never tried mustard powder. maybe I will give it a whirl.

Hostile, I know you salt your roast beforehand. I never salt it because I read that it draws out too much moisture. Have you noticed an advantage to salting over not salting?

[TripletDaddy]

I have searched and searched for your creamed corn recipe that everyone raves about.....care to share?

It isnt ours. it is Lawrys creamed corn recipe.

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups whipping cream
2 tablespoons sugar
3 cups canned whole kernel corn (or fresh or frozen is okay)

Directions:

1 Melt butter in heavy saucepan.
2 Add flour and salt, stirring to blend.
3 Slowly add whipping cream, stirring constantly until thickened.
4 Add sugar and corn, heat.
5 For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish.
6 Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

You can experiment with different cheeses to your own taste. obviously, fresh off the cob is going to be better but this isnt the right time of year for that. Canned still tastes great, go with sweet corn from the can.

[imanihonjin]

It isnt ours. it is Lawrys creamed corn recipe.

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups whipping cream
2 tablespoons sugar
3 cups canned whole kernel corn (or fresh or frozen is okay)

Directions:

1 Melt butter in heavy saucepan.
2 Add flour and salt, stirring to blend.
3 Slowly add whipping cream, stirring constantly until thickened.
4 Add sugar and corn, heat.
5 For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish.
6 Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

You can experiment with different cheeses to your own taste. obviously, fresh off the cob is going to be better but this isnt the right time of year for that. Canned still tastes great, go with sweet corn from the can.

Gracias

[Jeff Lebowski]

I do the following:

15-20 cloves of crushed garlic
4 T evoo
4 t kosher salt
4 t course crushed black pepper
4 t dried thyme (fresh works but seems to result in burned sprigs, still tastes good)

This makes plenty for a 5-7 lb roast. I love having a thick crust on the slice. I've never tried mustard powder. maybe I will give it a whirl.

Hostile, I know you salt your roast beforehand. I never salt it because I read that it draws out too much moisture. Have you noticed an advantage to salting over not salting?

Thanks. When do you apply?

[TripletDaddy]

Thanks. When do you apply?

Before you put it in the oven. I also slather the cut ends with butter. This seems to be a pretty common suggestion across multiple prib sites.

Cooking directions also seem to be pretty universal: fat side up, bones down. Sear at 450 for 15 minutes, then drop to 325 until you hit desired inner temp. rest for about 30 mins before slicing.