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I forgot to have the butcher cut off the bones and retie them...

jls9595jls9595 Posts: 1,519
edited December 2013 in Beef
It's not that hard to do is it?  Should I give it a shot or just cook the rib roast and cut later.  I figure either way, I gotta deal with the bones.  Is there any benefit for me to do it before I cook?
In Manchester, TN
Vol For Life!

Comments

  • SmokeyPittSmokeyPitt Posts: 8,744
    Only real benefit I see of doing it before is the fact that it won't be hot while you are cutting it.  It's not hard to do it while hot if you have a big knife that will make it all the way through the roast.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Either way works fine. If you want to sear your roast on all 4 sides you have to cut the bones off, sear the meat all 4 sides and then tie the meat back on the bones and roast it with the bones on the bottom. Then when you are done you can take it out, let it rest under tinfoil for an hour and then put it in a broiler for 10 minutes to crisp up the outside to slice and serve.

    I like it with the bone on. I loose all manners by the time I get to the bone and like to pick it up and knaw on it. Tasty!

  • td66snrftd66snrf Posts: 916
    I prefer to leave them on. I think you get better flavor. Just like you said, you have to cut them off one way or the other.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
  • RRPRRP Posts: 19,332
    I cut them but not entirely off - more like a hinge so I can get my rub on the meat and then tie them on with butcher's twine. Then after the cook it's easy to finish cutting them away when serving rather than wheeling and dealing with my knife in front of company!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Dang it, now I have to go get another standing rib roast! I'm hungry!
  • I'm from the leave 'em off camp. The roast will tie in a circular shape which means more consistent edge to edge cooking, crust all the way around if you sear and is much easier to carve. Although many think the bones add flavor, I'm not so sure. No question the meat between the bones is a nice treat for some, but to think there is actually a difference in the rib eye flavor due to bones attached during the cook is probably not so. I do roast the bones and use for au jus/beef broth. Anyway you cook it, rib roast is hard to beat for beef lovers. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • jls9595jls9595 Posts: 1,519
    RRP said:
    I cut them but not entirely off - more like a hinge so I can get my rub on the meat and then tie them on with butcher's twine. Then after the cook it's easy to finish cutting them away when serving rather than wheeling and dealing with my knife in front of company!
    I like this idea.  Thank you and others for the replies.
    In Manchester, TN
    Vol For Life!
  • jls9595jls9595 Posts: 1,519
    Alright, my first rib roast is on the EGG.  I cut the bones almost off, following RRP's advice. Rubbed with rosemary, thyme, and a Kansas City steak rub. On the Egg at 250 degrees, will sear it once it gets to 115 or so.  I cant waitimageimageimage
    In Manchester, TN
    Vol For Life!
  • I'm in the camp with Kenji over at seriouseats.com  There is no magical flavor molecule that transports from the bone to the meat during cooking.  Its just that bone is an insulator so the meat close to it tends to be less cooked and a little more juicy and succulent.  That being said, I'd cut the bones off and cook them independently like ribs, they are certainly good eating in their own right, and you have the benefit of 360 degree crust on your prime rib and a little more even cook.
    Chicago, Illinois
  • jls9595jls9595 Posts: 1,519
    I'm in the camp with Kenji over at seriouseats.com  There is no magical flavor molecule that transports from the bone to the meat during cooking.  Its just that bone is an insulator so the meat close to it tends to be less cooked and a little more juicy and succulent.  That being said, I'd cut the bones off and cook them independently like ribs, they are certainly good eating in their own right, and you have the benefit of 360 degree crust on your prime rib and a little more even cook.


    that's a good point, I like the idea of 360 degree crust, I may give it a try next time.
    In Manchester, TN
    Vol For Life!
  • jls9595jls9595 Posts: 1,519
    It's almost ready, resting now.   B-)
    In Manchester, TN
    Vol For Life!
  • hapsterhapster Posts: 7,420
    Looks great! Did you take the bones all the way off before cooking?
  • jls9595jls9595 Posts: 1,519
    hapster said:
    Looks great! Did you take the bones all the way off before cooking?

    I left them barely attached so I could get some rub in there then tied.  Cut them the rest of the way off after cooking.
    In Manchester, TN
    Vol For Life!
  • Man, looks awesome! How big was the roast and how long did it take at 250?
  • jls9595jls9595 Posts: 1,519
    6 lb standing rib roast(choice from Kroger)  took almost 3 hours at 250 to reach 118 then I removed and got the Egg to about 500, rubbed a thin layer of evoo on the roast and seared on each side for about 45-60 seconds.  It was really good.  
    Steak, eggs and fried potatoes for breakfast in the morning too...
    :D
    In Manchester, TN
    Vol For Life!
  • Great, thanks!  I'm doing a 10lber on Xmas and will cook to temp but wanted a ballpark idea of how long it will take.  
  • RRPRRP Posts: 19,332
    jls9595 said:
    hapster said:
    Looks great! Did you take the bones all the way off before cooking?
    M
    I left them barely attached so I could get some rub in there then tied.  Cut them the rest of the way off after cooking.

    I'm glad the hinge idea worked for you...
    L, M, S, Mini
    Ron
    Dunlap, IL
  • DMWDMW Posts: 9,504
    Wow that looks good!
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ
  • jls9595jls9595 Posts: 1,519
    One of my favorite meals from the Egg ever. Now for a night cap...image
    In Manchester, TN
    Vol For Life!
  • henapplehenapple Posts: 15,577
    Prime rib and Woodford. ..who needs santa Claus?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • That looks fantastic. Going to have to try one soon.
    LBGE- Atlanta, LBGE and SBGE- Ellijay, GA
  • hapsterhapster Posts: 7,420
    Nice choice of cocktail... I may join you shortly :)
  • jls9595jls9595 Posts: 1,519
    hapster said:
    Nice choice of cocktail... I may join you shortly :)

    sounds good, I'm happy happy happy right about now
    B-)
    In Manchester, TN
    Vol For Life!
  • Mattman3969Mattman3969 Posts: 6,658
    That is my choice of beverage tonight too. Cheers and very strong lookin cook!!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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