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Prime Rib Question

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Raining Claw
Raining Claw Posts: 23
edited November -1 in EggHead Forum
Okay i just picked up a 14lb (Prime)Prime rib from my butcher for 11.99 a pound. Question i have is, my butcher was telling me to pull at 150* for a medium-rare to medium. I was thinking more like 125 or so from what i have read on here. Also, he mentioned to go ahead and apply the seasoning (herbs, garlic, etc minus any salt) today and allow it to sit in the fridge til i cook on Christmas. Any input would greatly help..should i follow his advice?? (this is my first cook with a prime rib). Also, I was thinking of cutting this hunk of meat in 1 pieces and maybe cook one a bit longer for those who dont care for medium rare-medium cooked meat. Sorry for such a long post...thank you all for all your help!!
-RC
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  • AlaskanC
    AlaskanC Posts: 1,346
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    Raining Claw,[p]ewww -yeah, 150 would be like potroast! Pull at about 120-125, tent it with foil and let it sit for about 10 minutes. I would definitely cut the roast into 2 parts just for logistics sake.
    Also - it wouldn't hurt to put all your seasonings on it now, but I don't really know that it would do anything to help either. If you are like me and just need something to futz around with, then by all means, do it. :)

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    Raining Claw,
    Welcome Texan! AlaskanC is correct....125 to 130 will get you there. The seasoning part is probably fine. I'd use Herbs of Provence...MadMax turned me on to those....Great flavor. [p]Happy Holidays![p]Mike
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    DSCN1525.jpg
    <p />Raining Claw,
    Pull at 125* let rest for 30min. then carve
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  • Raining Claw
    Raining Claw Posts: 23
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    Lawn Ranger,[p]Thanks for the input...yeah, i was thinking of getting some Herbs de Provence..but havent found it yet. Is it carried at most grocery stores??
    Thanks,
    RC
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  • thirdeye
    thirdeye Posts: 7,428
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    7a551d14.jpg
    <p />Raining Claw,[p]It's a real shame to purchase a $170 piece of meat and have the butcher give cooking advice that is off the mark. [p]The one in the picture was maybe 4 pounds and was pulled at 120°-125°. Heavier ones will have a larger carry over of temperature during the rest.[p]Cutting in half and cooking to 2 different finish temps is a good idea, plus this will give you 4 end cuts instead of just 2.[p]<html><font size="3" color="green">Merry Christmas</font></html>
    <font size="3.5" color="green">~t<html><font size="3.5" color="red">h<html><font size="3.5" color="blue"><font size="3.5" color="blue">i<html><html><font size="3.5" color="orange">r<html><font size="3.5" color="green">d<html><font size="3.5" color="red">e<html><font size="3.5" color="blue">y<html><font size="3.5" color="orange">e<font size="3.5"<font size="3.5" color="red">~<html><font size=3.5" color="black"><html>[p]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Raining Claw
    Raining Claw Posts: 23
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    thirdeye,
    Great..thanks thirdeye. Yeah, $175 to be exact...but i am sure it will be well worth it. I had a feeling i needed to ask the forum the specifics when after asking the butcher cooking directions he responded with, "i can cut'em, just not cook'em".."the one and only i cooked, i burnt". He quoted the degrees to cook out of some book..at any rate, i thank you for the help.[p]Merry Christmas to you and yours,
    -RC
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  • Unknown
    Unknown
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    Raining Claw,[p]Most grocery stores carry it, but in a pinch.[p]Spice, Herbs de Provence, #1
    [p]Ingredients:
    2-4 Tbs marjoram, dried, powdered
    4 Tbs thyme, dried, powdered
    4 Tbs summer savory, dried, powdered
    4 each bay leaves, crumbled
    2 Tbs basil, dried, powdered
    2 Tbs oregano, dried, powdered
    1 Tbs rosemary, dried, powdered
    1 tsp sage, dried, crumbled
    1 tsp lavender, dried, powdered




    Combine ingredients and keep in sealed jar. Keeps for 1 year.

    [p]
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  • Raining Claw
    Raining Claw Posts: 23
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    Richard Fl,
    Awesome...thanks Richard FL. What part of Florida? I'm originally from a small town in central florida called Wauchula.[p]Merry Christmas[p]RC
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  • thirdeye
    thirdeye Posts: 7,428
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    Raining Claw,[p]And with the best of intentions, he may have been quoting from a USDA approved temperature guide. I follow these numbers and they have been good to me.[p]Beef Roasts/Steaks ...120°-125° rare 125°-130° medium rare 140°-145° medium [p][p]<html><font size="3" color="green">Merry Christmas</font></html>
    <font size="3.5" color="green">~t<html><font size="3.5" color="red">h<html><font size="3.5" color="blue"><font size="3.5" color="blue">i<html><html><font size="3.5" color="orange">r<html><font size="3.5" color="green">d<html><font size="3.5" color="red">e<html><font size="3.5" color="blue">y<html><font size="3.5" color="orange">e<font size="3.5"<font size="3.5" color="red">~<html><font size=3.5" color="black"><html>

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
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    Raining Claw,[p]We live in Melbourne, about 30 minutes from Cape Caneveral and the home of the shuttle. Happy Holidays.

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  • Unknown
    Unknown
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    thirdeye,[p]Your picture looks outstanding. Do you rest your's T-Rex style? Do you use a drip pan while cooking? [p]david
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  • thirdeye
    thirdeye Posts: 7,428
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    dmk005,[p]Thanks, I'm doing one on Christmas eve. I can't wait.[p]No, I don't use the T-Rex method. I do a very low temp cook around 225 degrees at the grate. After resting, if it needs it I do an end sear. The standard set-up is indirect using a plate setter and a drip pan, but I have also been playing with a raised direct set-up with the same cook temperatures. They don't need the end sear.[p]<font size="3" color="green">Merry Christmas</font>
    <font size="3.5" color="green">~t<html><font size="3.5" color="red">h<html><font size="3.5" color="blue"><font size="3.5" color="blue">i<html><html><font size="3.5" color="orange">r<html><font size="3.5" color="green">d<html><font size="3.5" color="red">e<html><font size="3.5" color="blue">y<html><font size="3.5" color="orange">e<font size="3.5"<font size="3.5" color="red">~<html><font size=3.5" color="black"><html>[p]

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Rub
    Rub Posts: 8
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    Raining Claw,
    I'm up the road from where you were, in Winter Haven.
    We have a cookoff down in Wauchula.
    Do you know the Crews family?[p]Rub
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  • Raining Claw
    Raining Claw Posts: 23
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    Rub,[p]I know several crews'and some i am related to..which Crews would you be speaking of?? Feel free to email me if you like.. drbarwick (at) sbcglobal (dot)net.
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