Prime Rib......help...

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redblood

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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?

bigmeat_zpsced42279.jpg
 
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.
 
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/stand ... 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.
 
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
 
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.
 
best meat have ate. he is sending me another and a some delmonico steaks. it is so nice to have rich clients, lol
 
TAFKAP said:
redblood said:
best meat have ate. he is sending me another and a some delmonico steaks. it is so nice to have rich clients, lol
Click to expand...

How'd you cook it?
Click to expand...


i kept it simple. i am not much of a cook. i just brown it and baked to a medium rare. i will get a little more creative on the next one
 

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