More Prime Rib Help..

slantback37

I won a 6 Lb prime rib at work today. I haven't seen it yet so I don't know if it is bone in or not. My Wife said to put it on the egg. Been using the egg off and on now. Steaks mostly. I would like to try the prime rib though. Now there is only the 2 of us, so we won't want it to big. Thought of maybe cutting it into 3 2 Lb chunks. I have been reading different threads of others here. How should I cook this 2 Lb piece?? Fat cap up. Just not sure on any of it. I know to use the plate setter, with a pan under it to catch drippings. Do I put anything, like apple juice in the pan?? I was thinking of putting something like Montreal Steak Seasoning around the edges. Should I sear the cut sides?? Not sure there either.. Thanks..

SoCalTim

My advice is to not overthink, instead watch this awesome video by Babyback Maniac https://youtu.be/jTTTD2LGWR0

jtcBoynton

A 2 pound piece is a thick steak. Cook it like a steak.  Your 6 pound roast is probably a 3 rib roast, which I consider a small roast. I would cook it whole. Eat what you want, keep some in the frig for sandwiches, and freeze some dinner sized pieces for later.

YukonRon

Leftovers make an excellent vegetable beef soup. Did that with ours from Thanksgiving, did not last long, at all.

slantback37

Turns out they gave me a bigger piece of meat. I have a 15 1/2 Lb slab. The bones were cut out. The marks are still where the bones were. Would I make cuts where the bones were?? I don't know where to cut it either..

lousubcap

Here's an excellent link about cooking beef roasts.  Give it a look when you can:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  FWIW-

nolaegghead

You can cook 2 pound roasts, no problem.  Low and slow. Indirect.  There will be almost zero drippings unless you like your PR medium well or higher. No water or drip pan needed.  Salt and pepper or whatever you like on the outside.  Smoke at 200-225, maybe a spot of oak.

JustineCaseyFeldown

slantback37 said:

Turns out they gave me a bigger piece of meat. I have a 15 1/2 Lb slab. The bones were cut out. The marks are still where the bones were. Would I make cuts where the bones were?? I don't know where to cut it either..

Cut the full length in half if you want four ends (people fight over ends).

if there are no bones attached, and you are roasting it, make your slices however thick you want. Or steaks, if you are cutting it up while raw, however thick you want.