Prime Rib

[Angler]

So, where do you buy your Prime rib roast from? I did Costco last year, cooked it with the turn off oven method, perfect med rare, it was good but not great. Is it just thew luck of a good cow?

 

[HST4ME]

I buy my good stuff from a 4th generation family meat market in a near by town. Costs some bucks more but never have been dissatisfied...and sometimes extras get thrown in.

 

[Angler]

I buy my good stuff from a 4th generation family meat market in a near by town. Costs some bucks more but never have been dissatisfied...and sometimes extras get thrown in.

So, you are willing to ship me a roast?

 

[rvrrun]

We do a few of the Costco ones during the seasons (seasoned and stuffed with whole garlic) and they always come out great.

 

[Angler]

We do a few of the Costco ones during the seasons (seasoned and stuffed with whole garlic) and they always come out great.

Was it already seasoned?

 

[wallnutz]

Always had good luck from Costco, going to do a bone in one this year on the smoker.

 

[nameisbond]

I'm not sure this year. My go to has gone out of business. It was a farmer/butcher.

 

[Angler]

Always had good luck from Costco, going to do a bone in one this year on the smoker.

I did a bone in, cut the bones off, seasoned it then tied the bones back on..

 

[NicPaus]

Cooking a rib roast now for the kids $4.77 a lb at Ralph's. Watching the Nieces and Nephew Sisters Work party. Almost ready.

 

[Done-it-again]

Costco bone in. But I don’t cook it, my father does. Perfect every time.

 

[nrbr]

Restaurant depot if you have an in!

 

[DB / HAV]

Costco- Treager & Weber igrill probes. Always perfect.

 

[rvrrun]

Was it already seasoned?

Yes, something like a Montreal steak rub on the outside, cut along the bone and a bunch of garlic stuffed inside. I made au jus and horseradish sauce the first time we had it but it has a ton of flavor.

 

[farmo83]

First off I will say I used to not like Prime Rib until I had my father in laws. He keeps an eye out and buys them on sale through out the year. The best grade he can buy, bone in. Then he smokes it on the BBQ pit similar to a brisket and seasons it with BBQ seasoning.

 

[MrsVP]

I get mine at Staters and follow the pioneer womans recipe. Turns out perfect every time and I'm a prime rib snob!

 

[Paul65k]

I did one a couple of days before Thanksgiving while we were camped at the beach on the Smoker. We got it at Pavillions for $4.77 a lb and it was freaking AWESOME!!!

This whole thing fed 16 people with about 1/3 left over for just under $100!!

 

[havasujeeper]

We just ordered our Christmas prime rib from Hottinger's meat market in Chino. Absolutely the best you can buy!

 

[JDub24]

Where are you located?? I might know a guy that knows a guy.

So, where do you buy your Prime rib roast from? I did Costco last year, cooked it with the turn off oven method, perfect med rare, it was good but not great. Is it just thew luck of a good cow?

 

[5oclocksomewhere]

Sure you want a good prime rib but it's more about the way it prepared and cooked. Hopefully you have a traeger or pellet smoker. This recipe is out of our original traeger cookbook we got with our first traeger about 8 years ago. This is the only way I will make primerib and it comes out absolutely amazing every time. There is a side note just be careful who you invite for dinner because they will constantly be begging you to make it again and again.

Also any pellet is fine to use except for mesquite because it's too over powering on a long cook.

 

[TITTIES AND BEER]

I’m doing one at Christmas can’t wait

 

[Chili Palmer]

Just a note - Vons/Pavilions has much better quality meat than Stater Bros.

I did my rib roast on the Treger for Thanksgiving with a kosher salt, pressed garlic, chopped fresh rosemary, mixed with olive oil seasoning, pulled it off at 130 degree and it turned out awesome. I used the Traeger special blend pellets from Costco, but it left kind of an artificial smokey taste. When these are gone I’ll try some real wood Q-pellets, probably almond wood or cherry.

 

[Lunatic Fringe]

We used to buy our Prime grade Rib Roasts at AJ's and the butcher would dry age it for us. $26.00 per pound.
We tried the Costco Prime grade and it is close and cheaper at $17.00 per pound.
I've also bought the Choice grade Rib Roast at Costco and if you look for decent marbling, they are also good and around $12.00 per pound. Those prices are for boneless which I prefer.
The best advise I received regarding Prime grade cuts is don't F' it up with excessive seasoning. Let a quality cut stand on it's own. That holds true with Choice cuts also in my experience.
Salt, pepper and fresh rosemary served with fresh made horseradish is ALL a Prime Rib Roast needs.

 

[Chili Palmer]

Vons has ribeye roast for $4.69 lb with VonsClub until Tuesday. Get it as a roast and cut it up for steaks.

 

[rrrr]

In Plano, the place to buy prime rib is Hirsch's. He buys the highest quality beef and cures it 30 days. All of the beef he sells in prime and choice grade.

https://www.hirschsmeats.com

This brings up a question. How can beef be cured for 30 days in his cooler? When I buy a steak or other cut at Costco, it turns green after a week.

Does anyone have insight to share on the process?

 

[rvrrun]

In Plano, the place to buy prime rib is Hirsch's. He buys the highest quality beef and cures it 30 days. All of the beef he sells in prime and choice grade.

https://www.hirschsmeats.com

This brings up a question. How can beef be cured for 30 days in his cooler? When I buy a steak or other cut at Costco, it turns green after a week.

Does anyone have insight to share on the process?

Curing is the a method of preserving with salt or nitrates. The meat that turns green after a week is fresh.

 

[HBCraig]

The Beef Palace in HB

 

[nrbr]

We used to buy our Prime grade Rib Roasts at AJ's and the butcher would dry age it for us. $26.00 per pound.
We tried the Costco Prime grade and it is close and cheaper at $17.00 per pound.
I've also bought the Choice grade Rib Roast at Costco and if you look for decent marbling, they are also good and around $12.00 per pound. Those prices are for boneless which I prefer.
The best advise I received regarding Prime grade cuts is don't F' it up with excessive seasoning. Let a quality cut stand on it's own. That holds true with Choice cuts also in my experience.
Salt, pepper and fresh rosemary served with fresh made horseradish is ALL a Prime Rib Roast needs.

I smoked a prime one Christmas and coated the shit out of it with salt and seasoning , and fucking ruined it. Damn near unedible...

 

[rrrr]

Curing is the a method of preserving with salt or nitrates. The meat that turns green after a week is fresh.

No, I'm talking about dry ageing. The article below explains the process, and it appears to be simple. I don't want to salt cure it.

https://www.finecooking.com/article/how-to-dry-age-beef-at-home

I was looking for comments from someone who has done the process. I don't want to ruin a $400 rib cut.

 

[wallnutz]

Just a note - Vons/Pavilions has much better quality meat than Stater Bros.

I did my rib roast on the Treger for Thanksgiving with a kosher salt, pressed garlic, chopped fresh rosemary, mixed with olive oil seasoning, pulled it off at 130 degree and it turned out awesome. I used the Traeger special blend pellets from Costco, but it left kind of an artificial smokey taste. When these are gone I’ll try some real wood Q-pellets, probably almond wood or cherry.

I like the camp chef cherry pellets.

 

[wallnutz]

We used to buy our Prime grade Rib Roasts at AJ's and the butcher would dry age it for us. $26.00 per pound.
We tried the Costco Prime grade and it is close and cheaper at $17.00 per pound.
I've also bought the Choice grade Rib Roast at Costco and if you look for decent marbling, they are also good and around $12.00 per pound. Those prices are for boneless which I prefer.
The best advise I received regarding Prime grade cuts is don't F' it up with excessive seasoning. Let a quality cut stand on it's own. That holds true with Choice cuts also in my experience.
Salt, pepper and fresh rosemary served with fresh made horseradish is ALL a Prime Rib Roast needs.

Course salt and pepper to make a little crust is perfect. Mmmm can’t wait.

 

[rvrrun]

No, I'm talking about dry ageing. The article below explains the process, and it appears to be simple. I don't want to salt cure it.

https://www.finecooking.com/article/how-to-dry-age-beef-at-home

I was looking for comments from someone who has done the process. I don't want to ruin a $400 rib cut.

Dry aging is simple. It's the equipment that gets you.

 

[Rbcconst]

I do the reverse sear method. Set the oven to 250, turn it down to 200 once you put it in, get it to 118-125 degrees take out and cover. Turn oven to 500 put back in for 10-15min. Comes out perfect and juicy.


Sent from my iPhone using Tapatalk Pro

 

[rvrrun]

I do the reverse sear method. Set the oven to 250, turn it down to 200 once you put it in, get it to 118-125 degrees take out and cover. Turn oven to 500 put back in for 10-15min. Comes out perfect and juicy.


Sent from my iPhone using Tapatalk Pro

That's what Americas test kitchen came up with for baked chicken wings. 250 for a half hour to render the fat followed by 425 for 40 mins and it gets the outside crispy. It's a solid method.

 

[Rbcconst]

That's what Americas test kitchen came up with for baked chicken wings. 250 for a half hour to render the fat followed by 425 for 40 mins and it gets the outside crispy. It's a solid method.

I’m going to try that, sounds awesome.


Sent from my iPhone using Tapatalk Pro

 

[rvrrun]

I’m going to try that, sounds awesome.


Sent from my iPhone using Tapatalk Pro

Coat them with baking powder in a ziplock bag first. The skin has tons of crunch.

Then just franks red hot, butter, cayenne and garlic powder for the sauce.

 

[RodnJen]

We have a great old school butcher shop, Gem’s. I would try something like that before Costco.

 

[King295]

The Beef Palace in HB

I've been meaning to check this place out. Next weekend I'm going to swing by and pick up some steaks and give them a shot.

 

[Ouderkirk]

No, I'm talking about dry ageing. The article below explains the process, and it appears to be simple. I don't want to salt cure it.

https://www.finecooking.com/article/how-to-dry-age-beef-at-home

I was looking for comments from someone who has done the process. I don't want to ruin a $400 rib cut.

I have done a dry age a few times at home.

You wrap it in cheese cloth and put a drip pan under it in a separate refrigerator from your main. I went almost 4 weeks, before I got to the 20% reduction. Weigh it every 4-5 days.

The key is keep it COLD as in 38 degrees, and get USDA Prime, not USDA Choice, which is pretty much the standard in most grocery stores/Costco. To get Prime you're going to have to find a meat market the sells Prime meat.