1st I know these are a few years old.
2nd, YES, get about 50/50 fat/meat and eat it. The fat on prime rib melts in your mouth.
3rd, Hate me all you want
Prime Rib!
- Thread starter ISUCyclones2015
- Start date
1st I know these are a few years old.
2nd, YES, get about 50/50 fat/meat and eat it. The fat on prime rib melts in your mouth.
3rd, Hate me all you want
I tried that once and while the roast was pretty much a perfect medium rare it was also barely warm.
Ours isn’t piping hot but is still pretty warm yet. Maybe the difference in ovens? We usually don’t wait 15 minutes with this method either since it’s basically already sat. Pull it out, let it sit a few minutes and carve it up.
Yep. Venison is the same. I've found some pretty yummy ways to cook it, though.
It has more hair than I do!! I am jealous.My Christmas Prime Rib turned out damn near perfect. Thought I would share it with the rest of CF. (I originally posted in the Random thoughts thread)
Enjoy!
Before cooking
After Cooking
First Slice. I was holding my breath the whole time.
With rest of meal. Classic white and garlic rosemary bread, mashed potatoes, corn, honey glazed carrots and Apple-Cranberry Walnut Pie all made by me!
Plated and served!
That fat cap on top. Cut it back, lay it open and put cooked barley green onions and horseradish. Tie it shut. Rub with whatever you want. Your au jus when done will be spectacular next time.My Christmas Prime Rib turned out damn near perfect. Thought I would share it with the rest of CF. (I originally posted in the Random thoughts thread)
Enjoy!
Before cooking
After Cooking
First Slice. I was holding my breath the whole time.
With rest of meal. Classic white and garlic rosemary bread, mashed potatoes, corn, honey glazed carrots and Apple-Cranberry Walnut Pie all made by me!
Plated and served!
I plan on dry brining a 7.5 3 rib roast ($7.98 lb at Hy-Vee) overnight. Will let it set out to get to room temp for 4-5 hours after washing the salt of. Will apply pepper, garlic and onion powder. Will let it go on the smoker at 250 until internal temp hits 115-120 then remove, crank up smoker to 500 and go around 20 minutes for a reverse sear or until IT gets around 130.
The fat is ground right in for ultimate deliciousness. The last word in eating has a "Z."
22” version for dinner. 10” version for left-overs. we are looking forward to this.
#thismaybeahumblebrag
Careful with those Hyvee prime ribs. If it is one of the cryovac prime ribs that they put in the cooler, those are only usda select. Behind the counter is choice or prime.
do you do a kosher salt crust for a day or 2, too?
Select, Choice or Prime doesn't really concern me. I've done plenty of briskets of all these types and really find it hard to tell a difference. I did a prime and choice brisket side by side and the choice seemed to be better as it had a thicker flat on it and I cut off more tallow and fat off the prime one. I just salt it and let it dry brine overnight. I've never done a salt crust. I've read about it and cooking it with a salt crust, but never tried it before.
Serious question, has anyone here had kangaroo? I was in a wedding and the groom was an Aussie. Had some flown in from down under. I thought it was damn good and they say it’s really healthy.
I use to be the same way until we bought one of those from Hyvee. The select doesn’t have the marbling like choice that gives it all the flavor and isn’t as tender. Don’t get me wrong, it’s still prime rib but once you have good home cooked prime rib that you can cut with a fork, you can definitely tell the difference.
I’ve done the salt crust cooking method but we found it to be way to salty on the outer inch. Now we just let it sit in kosher salt for a few days, scrape all the salt off and then use butter and salt free seasoning.
Let us know how yours turns out!
So for those of you have have many years experience cooking a rib roast, is there much a difference in the tenderness between a select, choice and prime? I purchased a select cut. I assume that regardless of the quality, a rib roast is still going to be a quality cut, regardless if its select or prime? Or is this a wrong assumption?
