National Prime Rib Day - April 27th!

Skiddymarker

Hey, for all you folks who just did some Prime Rib for Easter, you can consider that to be a practice run. According to my "calendar" this coming Sunday is National Prime Rib Day. Had no idea someone declared it so…..

TheShaytoon

The Prime Rib came out great.  We have a little left over, but I am not sure I would make it again.  I just think there are better things to make that taste better.  Honestly, with prime rib, it is more about the sauce and what you put on the meat after it is sliced.  

It is such a thick piece of meat that getting flavor to impregnate is impossible.  And there is not enough crust around a slice.  Just an opinion.

Eggcelsior

@The_Shaytoon, did the beef not have much flavor? When I do them, I only have a little au jus and perhaps some horseradish on the side just in case. For me, it's all about the beef so "less is more" with the seasoning, either S&P or Penzey's English Prime Rib Rub. Maybe a little extra garlic to give the edge pieces a little something extra.

Skiddymarker

@The_Shaytoon - interesting observation shared by many. Rib roasts often look and smell better to some then they taste, your's looks great. Sorry to hear you were not impressed with the taste. 

I think the meat speaks for itself, that's why rib eye steaks are among the most popular, full of flavour. 

I'm from the same camp as @Eggcelsior, Penzey's (our favourite) or just S&P maybe a rosemary sprig, cook indirect low and slow at 250º until maybe 5º before finish, pull it, short rest and slice and serve. Au jus and horsey sauce. For presentation, sometimes a reverse sear, but lately it has been off the grill onto the plates.  

lousubcap

+1 @Eggcelsior and @Skiddymarker ( for some reason I can no longer select the tags at the bottom of posts on the work computer)

SenecaTheYounger

@shaytoon:

Try dry aging for a month or so, and you will understand the fuss.  I agree, a regular fresh roast or rib eye steak is very average.

Prime rib benefits most from being dry aged.  It gives a perfect crust at low roast temperatures (no scorching or fooling around with 'searing').

The flavor from a dry aged roast is entirely different than fresh.  For one thing, in fresh beef, it's the fat which provides flavor.  The protein has none.  But in dry aged, the protein is broken into flavorful components.  The fat is also condensed.  Much more flavor per forkful.  Sauce would actually be a criminal act.

TheShaytoon

I used the @NibbleMeThis recipie.  The CRUST was awesome.  Tasted great.  Cut like Buttah!

I think I am just not a Prime Rib Roast fan.  Funny thing, Bone In Rib Eye is my favorite cut, and we don't typically rub that down with anything.  But the CRUST, oy...I love the crust on a RS bone-in... 

Skiddymarker

TheShaytoon said:

I used the @NibbleMeThis recipie.  The CRUST was awesome.  Tasted great.  Cut like Buttah!

I think I am just not a Prime Rib Roast fan.  Funny thing, Bone In Rib Eye is my favorite cut, and we don't typically rub that down with anything.  But the CRUST, oy...I love the crust on a RS bone-in... 

True enough, kinda like me and brisket, I like it, but not my favourite. Son is a crust guy, loves to make everything with a crust that is full of flavour. Rib eye or rib roast, same meat, you like it with crust on all sides, others like the roast cut. The key is to cook for yourself. We can all learn something everyday, you have learned for your palate to buy rib steaks rather than roasts.