Prime Rib!

[Nader_uggghhh]

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?

You notice the grade a lot more when you cut the loin into steaks than if you cook it as a whole roast. A select will still be tender but I would never get one for steaks.

I agree with cycloner29 when it comes to briskets though. It's a tough cut to start so the cooking process is more important. A brisket will always have super beefy flavor and high fat content. I've never noticed the grade to matter.

 

[Nader_uggghhh]

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.

Man, you have to go through buckets of salt with all the dry brining you do lol. I've never been a big believer, I'm gonna have to try it out on my next brisket.

How did you go about adding your second shelf in your Daniel Boone?

 

[SCNCY]

You notice the grade a lot more when you cut the loin into steaks than if you cook it as a whole roast. A select will still be tender but I would never get one for steaks.

I agree with cycloner29 when it comes to briskets though. It's a tough cut to start so the cooking process is more important. A brisket will always have super beefy flavor and high fat content. I've never noticed the grade to matter.

The stores where I currently live only seem to have select rib roasts, they have them for sale at 4.99/lb. I was thinking of buying another one to cut in to steaks, but am starting to second guess that decision if they are select grade. But for 4.99/lb, I still think it may be a good buy.

 

[Cig 'em]

The stores where I currently live only seem to have select rib roasts, they have them for sale at 4.99/lb. I was thinking of buying another one to cut in to steaks, but am starting to second guess that decision if they are select grade. But for 4.99/lb, I still think it may be a good buy.

Where is this?

 

[SCNCY]

Where is this?

Shaws, in Middletown, RI...

Sorry if I got your hopes up.

However, the grocery stores in Rhode Island are complete crap compared to Midwest stores. I rarely see any higher quality of meat other than Select; rarely to sometimes will they will have Choice. I have a friend in the Boston area who went to ISU too and he agrees that the grocery stores here are crap. Some stores don't even have a butcher counter, if they do, its just a single window. /Rant.

 

[kickout]

Bump. Any advice of spice rub? cook temps?

I have a 5 pounder bought. First one

Made it today (sorry no pics). Possibly overcooked as I didn't want too rare. Pulled it out at 140 degrees. Was over done by my preference, but my family doesnt like rare. Should've researched more on trimming and cutting. Maybe next time i'll try around the bones before cooking. Was an *extremely* fatty roast. Oh well, cross it off the bucket list.

 

[Mr Janny]

I did a small, 2 1/2 lb beef tenderloin roast tonight. I started by rubbing it in olive oil and S&P. Then I seared it on all sides in a screaming hot cast iron pan. Once it was seared, I pulled it dropped the heat to medium and threw in about half of a stick of butter. Let the butter brown and then put the roast back on. Flipped it every 2 minutes until it hit 135, using a spoon to baste it with the butter. By the time it was done, it had really nice crust on the outside. Reviews were very positive.

 

[cycloner29]

So when I dry brine, I just put kosher salt on, I don’t cover it completely in salt. I just sprinkle it on and put in the fridge, wash the residue off, add pepper along with other spices. For brisket, I just cut off the excess fat and tallow, put on a 50/50 mix of restaurant grade black pepper and kosher salt. This is the Aaron Franklin method. I will never use anything else on a brisket.

Rib roast is done. I had on at 250 for 4 hours. I decided to go on a bike ride. Well... I got home and probed it at 140 IT. I should have probed it 3 hours in. So I cranked up my DB to 490 and reverse seared it. Will show sliced results later as CF mobile doesn’t allow large jpg files. I did bone out 3 pieces of backbone out prior to Cooking.

 

[cycloner29]

 

[cycloner29]

Turned out great. Family is not one for rare. I let it rest for an hour. First slice, juice went across the floor. I did cut the rib section off and saved them for tomorrow. Not too bad for my first try.

 

[2020cy]

Way too done for me. But each his own. Mother in law would like it, but we don’t agree on much.

 

[cymac2408]

I mean it'd probably be fine with some ketchup.

Where’s the hilarious button

 

[keepngoal]

We had a great prime rib, and discovered a great leftover mash up.

In a bowl, add reheated stuffing. As thin as you can, cut PR, then into 1-1.5 inch chunks. Cook two sunny side eggs, add steak on edges of skillet in the last 15 seconds of the time to cook the egg, to get chill out. Add skillet contents to bowl.

season (hot sauce!) to taste.
This has been a hit.

 

[browns4cy]

I really had no idea what I was doing lol. Went over real well

 

[imaclone2]

I really had no idea what I was doing lol. Went over real well

That looks amazing! I'm doing mine tomorrow and hope it turns out like yours.​

 

[Farnsworth]

Lol, outside is raw but inside is done? How would that even be possible?

Well that post was 4 years old and awkwardly put together, but I'm guessing what I was trying to get at is what method he was using as I'm used to a darker sear on the crust of a cut of meat like this. Bark pieces are the best!

After further review his seasoning looks a lot different than what I'm used to seeing so just different style I suppose. My family has just always done it differently and you typically see it more salt and pepper based rubs at brunches.

 

[jdcyclone19]

I really had no idea what I was doing lol. Went over real well

perfect.

for those that like more done prime rib, you should still cook it to MR-M and then just dunk it in boiling aujus for a minute to get your well done pieces. That prevents a dry tough piece of prime rib.

 

[SCyclone]

The vixen always used to do the heavy salt crust. This year she did it different, and used the method of "X" number of minutes at 500 degrees, then turn the oven off and leave it in there for 2 hours. Turned out magnificent.

Read the earlier post about select, choice, and prime.....of course prime is the best, but can be cost-prohibitive, depending. We paid $9.99/lb here (for prime), so $4.99/lb looked pretty cheap by comparison. (Got it from a private butcher, both Hy-Vee and Fareway were higher in price.)

 

[SCNCY]

So when I cooked my rib roast, I was able to get it to a medium in the center. But it was a radiant of brown from the outside of the eye to pink in the center of the eye. How do you get a nice pink color throughout the entire eye of the roast?

For reference, I cooked it at 500 degrees for 20 minutes, then turned it down to 325 for the rest of the cooking until the temperature was at 137, at which point I took out to rest.

 

[Cyclones_R_GR8]

So when I cooked my rib roast, I was able to get it to a medium in the center. But it was a radiant of brown from the outside of the eye to pink in the center of the eye. How do you get a nice pink color throughout the entire eye of the roast?

For reference, I cooked it at 500 degrees for 20 minutes, then turned it down to 325 for the rest of the cooking until the temperature was at 137, at which point I took out to rest.

In order to get what you are asking you would most likely cook to an internal temperature of about 121-125 then let rest.