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Prime Rib
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tarheelmatt
Posts: 9,867
Have wanted prime rib for a while and my local place had ribeyes on sale so I called them up to cut me about a 3lb roast.
Seasoned with salt, pepper, garlic powder, fresh garlic, crushed red pepper. First I dry aged the roast overnight with kosher salt. Removed about 1.5 hrs before the grill.
Cooked 250° until 120° internal. Pulled. Ramped Egg to 550° and did a reverse sear while the au jus was reducing.
Rubbed down...
All sides...
Looking good...
Mighty tasty and good looking sexy piece of meat!
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
Thomasville, NC
My YouTube Channel - The Hungry Hussey
My Photography Site
Comments
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You get winner of the day. Holy moly. UnbelievableLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks delicious, but trust me you did not "dry age it" overnight. I dry age my prime ribs no less than for 45 days and with a large "chunk-o-cow" 60 days is even better. OK?Re-gasketing America one yard at a time.
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@tarheelmatt
Awesome job! That's my kind of eats right there. Looks absolutely mouth watering! Now for the million dollar question. Did you eat it all?
And be honest. Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Well, pseudo dry age I should say. This is how Geoffrey Zakarian suggested to prep. I don't care to dry age as per your notation, personally.....------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Well, pseudo dry age I should say. This is how Geoffrey Zakarian suggested to prep. I don't care to dry age as per your notation, personally.....------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Beautiful looking cook. Very nice job.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Good job and good come back. =D>
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@tarheelmatt
Read the question above my friend.^^^^Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Nicely done!! Looks mouth watering for sure.
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@SGH, no I didn't. Wife and I had a nice portion and still have enough for tomorrow. I hope I didn't disapoint you.SGH said:@tarheelmatt Awesome job! That's my kind of eats right there. Looks absolutely mouth watering! Now for the million dollar question. Did you eat it all? And be honest.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
@tarheelmatt
I'm going to let it slide this time. But when we finally get to meet I'm expecting a little more consumption on your part my friend!
Again that looks spectacular!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thank you, @SGH!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
@tarheelmatt
Even though you didn't consume the whole thing, I'm still honored to give this cook the SGH seal of approval on quality alone. You nailed it brother tarheel. =D>Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks awesome @tarheelmatt ! Question....where did all of the liquid come from? Is that from the salt pulling out the moisture from the over night hang out? Is that what came out during the indirect? Did you supplement with some broth maybe?Franklin, TNLarge BGE+PSWoo2
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@wbradking the pan had beef broth, three cloves of garlic, and rosemary. Eventually that was the au jus.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
@SGH, thank you brother!SGH said:@tarheelmatt Even though you didn't consume the whole thing, I'm still honored to give this cook the SGH seal of approval on quality alone. You nailed it brother tarheel. =D>------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
That's fine! I was I just was trying to be helpful in explaining that dry aged beef is not an overnight effort. Once you taste truly dry aged beef you will be hooked. and then understand why you pay multiple dollars for beef in great steakhouses for great aged beef. I was NOT putting you down! Your prime rib looked delicious, but overnight is not a dry aged piece of meat. Peace, Brother OK?tarheelmatt said:Well, pseudo dry age I should say. This is how Geoffrey Zakarian suggested to prep. I don't care to dry age as per your notation, personally.....Re-gasketing America one yard at a time. -
Oh, I didn't take it the wrong way, Ron. I could have worded my post more accurately for sure.RRP said:
That's fine! I was I just was trying to be helpful in explaining that dry aged beef is not an overnight effort. Once you taste truly dry aged beef you will be hooked. and then understand why you pay multiple dollars for beef in great steakhouses for great aged beef. I was NOT putting you down! Your prime rib looked delicious, but overnight is not a dry aged piece of meat. Peace, Brother OK?tarheelmatt said:Well, pseudo dry age I should say. This is how Geoffrey Zakarian suggested to prep. I don't care to dry age as per your notation, personally.....Thank you for the kudos! Have a great day.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
It looks perfect- nice work! FWIW on the amazingrib site he refers to the overnight salt thing as a dry brine.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Thanks! I will re-prhase for future posts.SmokeyPitt said:It looks perfect- nice work! FWIW on the amazingrib site he refers to the overnight salt thing as a dry brine.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
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Absolutely awesome....Do you have a local butcher that you get your meat from?..This is def something that I need to do..I think I will follow your method for sure..Once again fantastic..... ^:)^Greensboro North Carolina
When in doubt Accelerate.... -
Thanks!@johnmitchell, I have a local mom and pop IGA called Cedar Lodge here in Thomasville. I also have Shuler meats here in town also. You can call and stop by with custom orders if need be, but it is not a typical butcher shop with the glass case, etc....------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
@tarheelmatt, just googled both and got address for both. I will def be visiting..Thank you sir.Greensboro North Carolina
When in doubt Accelerate.... -
@Johnmitchell Shulers would be very convenient for you. It is right off Bus. 85. On Facebook they post their ad for the week and so does Cedar Lodge. I like Cedar Lodge because they have known me since I was a baby. Their butchers as well.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Well, I guess that's what we're gonna eat next weekend....."Honey, we need some creamed horseradish when you go to the store please"!!!!
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@CapnKirk, I made a creamy horseradish sauce for it. Sour cream, horseradish, salt, pepper, dash of worsheshire.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
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