Pre-Seasoned Prime Rib from Costco

SunDeviledEgg

I bought one of the 6lb pre-seasoned prime ribs from costco on Saturday, plan on cooking it Christmas day.  I was thinking though, is it ok for the meat to sit in all of those spices/salt for 6 days?  

SunDeviledEgg

basically I'm asking if I'll be curing the meat 
(self-indulgent bump)

Foghorn

I can't imagine that will hurt anything if kept in a refrigerator. 

@SGH?

@darby_crenshaw?

SGH

SunDeviledEgg said:

basically I'm asking if I'll be curing the meat 
(self-indulgent bump)

There really is no reason to sit it in salt for that length of time. It will certainly start curing (depending on how heavy you salt it). However 6 days is not long enough to fully cure a prime rib. To be truthful, I can't really think of a reason to cure a prime rib. It sounds like you are wanting to make a "salt encrusted" prime rib. If this is the case, you can put the salt on a few hours or even a few minutes before you start cooking it. We all have different ways of doing things and we each have our personal preferences. But I see no benefit to salting it for 6 days or curing it. Aging it, absolutley there is a benefit, but not to curing it in my book. 

SunDeviledEgg

To be clear, I don't want to cure it.  I want just a salt/garlic/pepper crusted prime rib.  My worry is that but having the salt on it for nearly a week, there could be a negative effect on the meat.  I didn't put the rub on, costco did.

SGH

SunDeviledEgg said:

 I didn't put the rub on, costco did.

Without seeing it, I'm guessing that it is lightly coated. No harm no foul either way. I thought you were asking about curing one which I see no real benefit to.  What is the prime rib in? A vac sealed bag with solution?

SGH

A light salting for 6 days will only draw out a small amount of water if that is your intent. This will aid a little in getting a good sear if you intend on searing it. But personally I don't think it's worth the trouble. A light salting won't be enough to pull water from the inner meat. This is where dry aging shines. 

Legume

It isn't heavy with salt at all, in fact kind of light compared to how we season pork butts or briskets.  The ones I saw the other day were 'dusted' with seasoning.  This time of year, they expect you to cook it Christmas, I'm sure you'll find it's fine.

Biggreenpharmacist

SGH said:

A light salting for 6 days will only draw out a small amount of water if that is your intent. This will aid a little in getting a good sear if you intend on searing it. But personally I don't think it's worth the trouble. A light salting won't be enough to pull water from the inner meat. This is where dry aging shines. 

He's just saying he bought a pre-seasoned roast and now he's worried that since he bought it so early that maybe the salt in the pre-seasoning might have a bad effect on the meat. I would guess that its gonna not gonna be enough "curing" to cause any problems. 

SGH

@Biggreenpharmacist
If it's one of those "pre seasoned" roasts it will be fine. They are usually lightly dusted at best. All will be well.