prime rib recommendation??
- Thread starter huntinkev
- Start date
Some may disagree but i would season it up and smoke it. They turn out amazing !
Yep smoke it to rare then slice and grill hot to fit the preference of each person,I like med rare ,wife likes heavenly ,cooked the hell out of it :lol: about 2 hrs with smoke around 200 off of direct heatfeathersandfur2214":2gt888q6 said:
Consider dry aging it. Even just a week makes a difference.
As for seasoning...keep it simple salt and pepper. :tu:
As for seasoning...keep it simple salt and pepper. :tu:
JimFromTN
Well-Known Member
Invest in a meat thermometer. They are worth their weight in gold when it comes to prime rib. Nothing worse than slicing into a prime rib and its medium well.
JimFromTN":27rhyuq3 said:
Yep....and it takes no time to jump from just right to WAYYYYY too done.
Pull it at 120°, no matter how else you prepare it.
Also, generously salt it at least a day beforehand to ensure the salt distributes throughout the meat.
spoon
Well-Known Member
Rub Salt, pepper, garlic salt and herbs heavy all over. As others have said get a good meat thermometer. Preheat oven to 500 degrees insert meat and cook for 20 minutes then turn oven off. Remove at 125°Cover and let rest for 15-20 mins
With a prime rib, you want to cook it long enough for the marbling to melt. I like to cook them on 250* to 125-135* internal (that make take several hours, you can probably Google approximate cook times so you can hit your intended supper time). Then let stand for about 30-45 minutes. It'll drift 5-8* higher as it rests. I like Montreal steak, or just salt and pepper. I also agree that you can dry age it for a week and make a difference.
Kroger has bone in Ribeye for $5.99/lb right now.
better gitchasome
better gitchasome
I think I may let this one dry for a full month. I trimmed a lot more surface fat than I have in the past and scraped the bones thinking that will allow for more efficient moisture loss.
This is aged 20 days today. Plan on cooking it Super Bowl Sunday aged 23 days.
Its already lost 17.3% of its original Weight....it may push 20% by Sunday.
Its already lost 17.3% of its original Weight....it may push 20% by Sunday.
GOODWIN
Well-Known Member
BamaProud":242ttlov said:This is aged 20 days today. Plan on cooking it Super Bowl Sunday aged 23 days.
Its already lost 17.3% of its original Weight....it may push 20% by Sunday.
So how's it lookin?
Its in the oven now. It lost 20.6% of its original weight.
I think I am going to leave my setup alone and age a deer roast starting tomorrow.
I think I am going to leave my setup alone and age a deer roast starting tomorrow.
