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#3105260 - 01/01/13 09:37 PM Prime Rib......help...
redblood
16 Point


Registered: 01/22/06
Posts: 14784
Loc: Lewisburg

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One of my new clients owns and operates Brandt Beef, a company is california that supplies superb quality beef to some of the top restaurants on the west coast. He just shipped me a prime rib roast...basically a boneless prime rib. It weighs 4 pounds. I want cook it tomorrow, but dont know where to start. I dont do rare, but would like to cook to a medium. Prettiest, best marbled piece of beef i have ever seen. Now what the heck do i do with it?

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#3105289 - 01/01/13 10:02 PM Re: Prime Rib......help... [Re: redblood]
Beekeeper
Good ol' Boys "Team Buckcreek"
16 Point


Registered: 08/26/09
Posts: 12100
Loc: McMinn Co. Tennessee

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Probably not any good!!

I'll be glad to take it off your hands so that you won't have to mess with it!!
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Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote.
Benjamin Franklin (1706-1790)




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#3105440 - 01/02/13 04:57 AM Re: Prime Rib......help... [Re: Beekeeper]
mike243
16 Point


Registered: 09/06/06
Posts: 11763
Loc: east tn

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Indirect heat using kingsford hickory charcoal.Take it to rare then pull & rest it.Slice & grill to each persons prefrence.A simple salt pepper garlic rub on it first.
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#3105707 - 01/02/13 10:26 AM Re: Prime Rib......help... [Re: mike243]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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Here you go. Prime rib from the "Good Eats" guru. Obviously, you don't have time to dry age it, but stick it in the fridge for a day, uncovered, and you'll get the exterior dry.

http://www.foodnetwork.com/videos/standing-rib-roast-video/44218.html

And you can cook it as mentioned to get the "proper" prime rib doneness, and just do like Outback does....slap it in the skillet for a minute to bring the temp up some more.
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Everything important in life was learned from Mary Jo Kopechne.

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#3108139 - 01/03/13 07:06 PM Re: Prime Rib......help... [Re: TAFKAP]
A.Hall
Formerly "Spoon"
Non-Typical


Registered: 10/05/04
Posts: 27301
Loc: Bartlett, TN

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Cook in the oven on 275 until the core reaches a temp of 130-135 (rare-med-rare) approx 3-4 hours. Pull from oven and rest for at least 2 hours covered
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#3108692 - 01/04/13 07:03 AM Re: Prime Rib......help... [Re: A.Hall]
William
TnDeer Old Timer
8 Point


Registered: 10/25/99
Posts: 1855
Loc: Kingston, TN

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I smoke them (usually bone-in). I dry rub with salt/pepper/habanero powder, cover, and set until room temperature. I run the smoker at around 260 using hickory and apple chips. On something this size or bigger I use 2 temperature probes. We prefer rare so we pull at 128-130, place on pan with an aluminum foil tent, and let rest for around an hour.
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#3114025 - 01/08/13 03:00 AM Re: Prime Rib......help... [Re: William]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6826
Loc: Shelby County, TN

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Well how did it turn out?
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#3115207 - 01/08/13 07:37 PM Re: Prime Rib......help... [Re: BamaProud]
redblood
16 Point


Registered: 01/22/06
Posts: 14784
Loc: Lewisburg

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best meat have ate. he is sending me another and a some delmonico steaks. it is so nice to have rich clients, lol
_________________________
"I will predator hunt for food "

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#3115615 - 01/09/13 02:58 AM Re: Prime Rib......help... [Re: redblood]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6826
Loc: Shelby County, TN

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Tell him to send an extra for me! \:\)
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3115886 - 01/09/13 09:10 AM Re: Prime Rib......help... [Re: redblood]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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 Originally Posted By: redblood
best meat have ate. he is sending me another and a some delmonico steaks. it is so nice to have rich clients, lol


How'd you cook it?
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Everything important in life was learned from Mary Jo Kopechne.

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