Prime Rib Roast

Wazoo

Costo had a 3.5lb Prime Rib Roast out the other day so we indulged, though we're not much into "fatty" meats -- prefer sirloin, tenderloins, et al... Must say, it turned out pretty good.

thechief96

Now that is a good looking piece of meat.

Spring Chicken

Looks fantastic Wazoo.

Do you live back in Louisiana now?

Spring Hen and I have some LSU in our DNA, along with some bathtub sangria and other unmentionable stuff. But that was in another life.

Spring "Always Wondered If They Cleaned The Tub First" Chicken
Spring Texas USA

WhatsItinMaine

Can you offer up how you cooked it? Sear first? Then what temp and length of time?
I'm about to do a ribeye roast (boneless) about the same size.

Thanks!

Mickey

Your correct will not be good, just ship it over to Texas :woohoo:
Nice...............

Wazoo

Live up in Waldorf, MD now (Eggfest a-comin). Son is a sophomore at LSU this year. Wife's family is native to N-LA, to we have lots of reason to visit. Gotta make a crawfish run (bring lots of frozen 1lb "bricks" back) when we head back down there in May.

Cooked indirect at 325 for about 2 hours - no sear. Coated in char-crust and Chef Hans' Meat Seasoning (local to LA). Used BBQ Guru to maintain temp.

Spring Chicken

We made it up to Waldorf a few years ago but arrived too late for the Fest itself. Everyone was packing up. It was also misting rain and cold. We were wearing shorts. But we were invited to the After Party. Need I say more?

Waldorf is on our list of Fests to hit at least one more time. Just don't know when. Good fun-loving folks up there.

I'm pretty sure you are Cajunizing some of your neighbors. Tiger Eggheads do that well and frequently.

Have fun.

Spring "Across The River From Louisiana" Chicken

BobS

Great color -- inside and out! :P

stike

nice even color across that.

i hate to say it, because it sounds like blasphemy, but like you i don't care for the wet and profuse fat. my go-to steak, for example, if fresh from the butcher's case, would be a strip.

but. and it's a big 'but'...

if you age your rib eye (roast or half/whole primal), say 28 days or so, you will lose quite a bit, i'd say 75% of that 'fat' you dislike. to be truthful, it's not the fat you lose, you lose the water from the fat. it condenses, and when you cook it, you won't have those loose massive ribbons of limp fat.

aged, the ribeye is easily my favorite steak for that reason. all the flavor from the fat, little or none of the waste, and absolutely none of that watery floppy texture from the fat.

give it a shot.

MemphisQue

Looks like you nailed. Perfect for my tastes. I am sure it tasted as good as it looked

Wazoo

Interesting -- thanks for the tip. I'll try it. Waz