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03Lightningrocks wrote:

WildBill wrote:

03Lightningrocks wrote:It does have bones. I found one recipe that said to get oven to 500 degrees. Put roast in 27 minutes(based on a five pounder). Turn oven off and leave closed. Let roast sit in oven for two hours. LOL... the one wildbill posted!

Make sure that the recipe says medium-rare and you should be good to go. And don't let anybody open the oven to look!

The roast was originally seven pounds 12 ounces. I was speaking with my son and we decided that we didn't need that much for five of us. I cut a two pound four ounce chunk off one end along with a bone. It was three bone. I froze the piece I cut off to cook another day. Now I am starting to question my decision. It seems most recipes call for a four or five pound roast. This one is now five pounds eight ounces. Does anyone think it isn't enough for five?

The bigger the better. I am cooking one on Christmas Day. It is 8.5 lbs for four of us. There will obviously be leftovers, and they will be used to make steak sandwiches and steak and mushroom soup.

I got it on Wednesday, and began the dry aging process. It is sitting unwrapped in the fridge with a paper towel on top of it. I wipe the blood out of the bottom of its pan and change the paper towel every morning. This is just as important to me as cooking it right.

Once the roast dry ages for 7 days, most of the useless water has been purged and the meat will be much more tender.

Taking it out of the fridge 3 hours before cooking is also very important.

I rub the roast with slurry of mustard with garlic and pepper. Place the roast in a roasting rack. bone side down, fat side up. Put a meat thermometer in the roast so it can be read through the oven's window. It is very important to keep the oven closed the whole time it is cooking. This keeps all the heat and moisture in the oven. Put in the oven at 450 degrees for 25 minutes, and then cut the heat down to 250.

Roast until internal temp is 120 and pull from oven to allow it to rest for 20-25 minutes.

Slice and serve with au jus and horseradish.

Merry Christmas!

I have cooked prime rib on a oilless deep fryer which is nothing more than an infered propane smoker. I would imagine that a rottesery burner would have the same results as long as the meat is well supported on the Barb and tied well.
I would suggest a drip pan underneath to catch the drippings for the Au Jous sauce.

ddstuder wrote:Slice and serve with au jus and horseradish.

Merry Christmas!

Make sure you get the real stuff!

I've used alton browns recipe with a 4 bone roast before and it was very good

Geez yins guys are ambitious! We buy the pre-cooked Prime Ribs sold at HEB during the holidays and they are wonderful; never had a bad one though my wife wasn't nuts about the seasoning they used last time (more pepper than she liked as I recall). But it's real hard to go wrong with one of these.

I have a Bradley smoker that does pork butts just fantastic--best pork I've ever eaten--and chickens and ribs are fabulous too, but I've never done a brisket and wonder how a prime rib roast might cook in the thing. The Boston pork butt cooks for like 12 hours at 200F and is amazing but maybe beef doesn't smoke the same way???

Y'all have made me hungry for Prime Rib now!!!

WildBill wrote:

ddstuder wrote:Slice and serve with au jus and horseradish.

Merry Christmas!

May sure you get the real stuff!

Absolutely! Grind your own if possible!!

ddstuder wrote:

WildBill wrote:

ddstuder wrote:Slice and serve with au jus and horseradish.

Merry Christmas!

May sure you get the real stuff!

Absolutely! Grind your own if possible!!

Grind my own? I think I missed something.

I will be printing out the thread in the morning so we can sit in the living room and debate which method to use.

03Lightningrocks wrote:

ddstuder wrote:

WildBill wrote:

ddstuder wrote:Slice and serve with au jus and horseradish.

Merry Christmas!

May sure you get the real stuff!

Absolutely! Grind your own if possible!!

Grind my own? I think I missed something.

Horseradish is a root! If you buy it and grind it yourself, it is much better than the jar in the store!

03Lightningrocks wrote:

ddstuder wrote:

WildBill wrote:

ddstuder wrote:Slice and serve with au jus and horseradish.

Merry Christmas!

May sure you get the real stuff!

Absolutely! Grind your own if possible!!

Grind my own? I think I missed something.

Find some horseradish root in the produce section at your local grocery store.

Peel and cut it up and put into your blender or food processor and puree.

It is much more potent that the stuff you buy in a jar.

P.S. Be careful with the fresh stuff. It is so powerful, it will bring tears to your eyes.

FWIW... Tom Thumb is selling whole ribeyes (the whole side, 16-18 pounds) for $4.99/lb this weekend. Have the butcher cut it up into smaller roasts, wrap them carefully and freeze them for later... or cut some steaks and some roasts... etc, etc.

If you don't want to invest $100 in meat right now, do like I did and go to Kroger ...and for $5.99/lb they are selling ribeye roasts cut to a more modest size.

This is in the FTW area.. YMMV.

I usually season and smoke my roasts to an internal temp of about 135'F (medium rare) and then let them set in a cooler for 20-30 minutes before cutting them off the bone, slicing and serving. WifeGBiv likes to do the extreme oven method... 500'F for a short spell to sear the outside, then drop it way down until you hit the internal temp you want... Doing the roast in the oven lets you collect the juices over some vegetables, de-glaze the pan and cook up some aus-jus.

RoyGBiv wrote:FWIW... Tom Thumb is selling whole ribeyes (the whole side, 16-18 pounds) for $4.99/lb this weekend. Have the butcher cut it up into smaller roasts, wrap them carefully and freeze them for later... or cut some steaks and some roasts... etc, etc.
..."Abraham"...

Funny.... that was were I bought mine but I went nuts and did the Angus prime rib for 9.99 a pound. Still a good deal for quality prime rib. I plan to pick up the 4.99 stuff to cut into steaks for later.

RoyGBiv wrote:FWIW... Tom Thumb is selling whole ribeyes (the whole side, 16-18 pounds) for $4.99/lb this weekend. Have the butcher cut it up into smaller roasts, wrap them carefully and freeze them for later... or cut some steaks and some roasts... etc, etc.

If you don't want to invest $100 in meat right now, do like I did and go to Kroger ...and for $5.99/lb they are selling ribeye roasts cut to a more modest size.

This is in the FTW area.. YMMV.

I usually season and smoke my roasts to an internal temp of about 135'F (medium rare) and then let them set in a cooler for 20-30 minutes before cutting them off the bone, slicing and serving. WifeGBiv likes to do the extreme oven method... 500'F for a short spell to sear the outside, then drop it way down until you hit the internal temp you want... Doing the roast in the oven lets you collect the juices over some vegetables, de-glaze the pan and cook up some aus-jus.

Exactly what I do

I only buy meat when on sale and put in freezer. When Thumb puts sirloin on sale, I have them grind it into hamburger. They do it free of charge and it is much better than the packaged hamburger.

I also look at the clearance meat, and even if it is gray on the edges, I make jerky out of it.

I'm going tomorrow to get another rib roast. Cut half into steaks, and the other half saved for another roast.

You've probably got more ideas than what you need but I'll throw in mine anyway...

Several have mentioned cooking in the oven at a high temp for a short time and then lowering the temp to finish. This works well for many cuts including PR. I've done this on my Green Egg several times.

Season the outside well as you'll lose it during the cooking process. Twice as much as what you think you need is about right. I get the egg up to about 750° and cook it for about 5-8 minutes per side on the direct fire. This will crisp the seasoning and the outside of the meat. These small burnt "crunchies" add a huge amount of flavor. I then take it off and let it rest for about 20 minutes while I cool the egg off, then put it back on for about 30-45 min/side depending on size, thickness and temp.

While you don't indicate you have an egg to cook on the same process would work on a gas grill and it would be a whole lot quicker to cool down for the second part of the cook. Disclaimer: I've never cooked on a gas grill, just seems like it would work.

Larry

lfinsr wrote:Several have mentioned cooking in the oven at a high temp for a short time and then lowering the temp to finish. This works well for many cuts including PR. I've done this on my Green Egg several times. Larry

I am Green with Envy!