So what have I forgotten?..........1st time Prime Rib

Don't Egg me on

    So the Wifey bought this for me to prepare for Christmas dinner. I’ve been reading on here and think I have a game plan together...Please let me know what y’all think. 
Looking to keep it simple.
Salting it and letting it dry on a rack in the fridge starting tonight.
Making a paste out of a large onion, olive oil, garlic, and pepper. Will brush on right before it goes on the Egg. 
Going to do indirect (was thinking about NOT using a drip pan) at 220 degrees (BBQ Guru). 
Gonna throw on some Cherry wood chips. 
Pulling it off at 120 IT, let rest uncovered. 

Eggdicted_Dawgfan

My invite

thetrim

@RRP Au Jus  Not quite sure what version we're on for that.

JohnInCarolina

Your avatar is pretty awesome.

Don't Egg me on

Haha John I noticed that! bummed because I had a really good pic but it wasn't there when I signed back in. 

RRP

thetrim said:

@RRP Au Jus  Not quite sure what version we're on for that.

LOL Here's my latest!

RRP's Au Jus Recipe  - Updated version 9-19-17 

1  14 oz Swanson Beef Broth (box – not the can)

1  10-1/2 ounce can of Campbell's French Onion soup

½  of the soup can cold water

1   T Worcestershire sauce

1   teaspoon of garlic salt

1   teaspoon onion powder

1   Wyler’s brand beef bouillon cubes

1   T Better Than Beef Bouillon

1   teaspoon Chings Superior Dark soy sauce

1   teaspoon oyster sauce

Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
simmer uncovered for 30 minutes. Strain and discard onions. strain and discard onions.  Serve au jus dipping sauce hot. Can be made 2
days ahead.  Makes 3 cups. BTW I also make a batch of this and then pour it into large ice cube trays. Two melted cubes make wonderful Bloody Bull!

 

GATraveller

Horseradish Sauce is a must.

Sea2Ski

 I believe your plan is rock solid.

Personally I would swap the cherry wood for a small chunk of oak for just a kiss of smoke. Oak and beef go hand in hand for me, but that is just my opinion. 

Have an appropriate wine to pair with it? Since I use oak for smoke, I also choose a cab aged in oak as well.

Don't Egg me on

Yes I have the Horseradish! I have a bunch of wine and Family is bringing more. I had some Oak chunks and will look to restock. RRP thanks for the recipe I will look to use it!
Question; should I use a drip pan and look to use some of the renderings for the Au Jus??
Thanks for all the feed back!

RRP

Don't Egg me on said:

Yes I have the Horseradish! I have a bunch of wine and Family is bringing more. I had some Oak chunks and will look to restock. RRP thanks for the recipe I will look to use it!
Question; should I use a drip pan and look to use some of the renderings for the Au Jus??
Thanks for all the feed back!

I don't catch the drippings since I normally am just searing at a high temp after  the sous vide. Additionally most times my meat has been dry aged so there isn't much moisture to "leak out" anyway.

As for a horseradish - yes that is a must as well. I go simple and use equal parts of prepared horseradish and sour cream with a tad of salt. Mix well and it's best to let it sit for 24 hours.

Don't Egg me on

RRP you are the man!
Thanks again

lousubcap

@RRP - Love the simplicity of your horseradish sauce recipe.  I will also offer that this Monday since most of the beef consumers don't like straight horseradish.  

kweitz

@RRP - Dammit Man!! I just bought all of the ingredients for the beef consume version!!! What the hell?

Hans61

Some finely chopped rosemary would go nice in that paste I bet 

Don't Egg me on

Also first time to “dry age” a piece of meat, so thought I would post a few pics of the process. I placed it in the fridge Thurs 21st at 11pm.
The Au Jus is made along with the Horseradish sauce. 

RRP

Don't Egg me on said:

Also first time to “dry age” a piece of meat, so thought I would post a few pics of the process. I placed it in the fridge Thurs 21st at 11pm.
The Au Jus is made along with the Horseradish sauce. 

December 21st? Sorry but that hardly will be dry aged beef in that short of a period of time. That chunk-o-cow could have easily gone 28 to 45 days. Whatever you do DON'T trim off any exterior that may appear even slightly dry or dark looking in merely 4 days time.

Don't Egg me on

I’m only looking to dry the outter surface to get a good crust! Thanks, I won’t cut on it until it comes off the Egg!!

stv8r

That is a fine looking piece of meat!  Following this thread for advice and finished pics

RRP

Don't Egg me on said:

I’m only looking to dry the outter surface to get a good crust! Thanks, I won’t cut on it until it comes off the Egg!!

Ok, but crust is more the result of the searing and or the reaction of any rub with the heat than the exterior of the meat being dry.

Sea2Ski

Don't Egg me on said:

 

Good looking chunk of meat there. I think it is probably the angle of the shot, but it looks like you have a nice sized cap on that roast.
You are in for good eats for sure.

Don't Egg me on

Ron with this being 7 lbs, if I shoot for a dome temp of 220 how long would you guess it’ll take to get to an IT of 120?

Markarm4119

Looks good so far, I have an 8lb in the fridge rubbed with beef better than boullion s&p. Will rub with butter and herbs then on the egg at 300 tomorrow. Yours is looking good.

Don't Egg me on

Nice Mark, feel free to post some pics! What temp are you shooting for and what IT are you pulling it at?

lousubcap

Here's a great rib roast cook site:  
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Give it a read when you have time.  FWIW-

Mattman3969

RRP said:

Don't Egg me on said:

I’m only looking to dry the outter surface to get a good crust! Thanks, I won’t cut on it until it comes off the Egg!!

Ok, but crust is more the result of the searing and or the reaction of any rub with the heat than the exterior of the meat being dry.

I respectfully disagree on the crust is the result of the sear. I dried about the same weight rib last year for maybe 4 days and cooked at 235-250 until it hit 125° IT and it had an awesome crust.  I guess I need to bump @justinecaseyfeldown prime rib thread , although it’s a little late now 

RRP

Mattman3969 said:

RRP said:

Don't Egg me on said:

I’m only looking to dry the outter surface to get a good crust! Thanks, I won’t cut on it until it comes off the Egg!!

Ok, but crust is more the result of the searing and or the reaction of any rub with the heat than the exterior of the meat being dry.

I respectfully disagree on the crust is the result of the sear. I dried about the same weight rib last year for maybe 4 days and cooked at 235-250 until it hit 125° IT and it had an awesome crust.  I guess I need to bump @justinecaseyfeldown prime rib thread , although it’s a little late now 

That's fine! More than one road will get you to perfection that YOU and your family like. I just happen to disagree that 3 or 4 days is anything even close to dry aging beef plus expecting it to produce a wonderful crust the same as a high temperature sear.

BTW Merry Christmas, Matt! 

thetrim

 
Thought I'd throw in a pic of the 12lber I've had in the fridge  since Thursday.  

thetrim

@RRP horseradish sauce is in the fridge and @RRP au jus is in the middle of the 30 min rolling simmer.  @RRP your presence at our Xmas dinner will be a strong one tomorrow.  Thanks for posting those recipes.  My next door neighbor @WhiteyQ made the au jus last year and said it was fantastic!

Hook_emHornsfan_74

thetrim said:

@RRP horseradish sauce is in the fridge and @RRP au jus is in the middle of the 30 min rolling simmer.  @RRP your presence at our Xmas dinner will be a strong one tomorrow.  Thanks for posting those recipes.  My next door neighbor @WhiteyQ made the au jus last year and said it was fantastic!

How are you cooking your roast?  My mom just informed me that I am cooking ours on my egg this year.  It is 12lbs. as well.  I haven't cooked a prime rib on egg before.  

Don't Egg me on

thetrim said:

 
Thought I'd throw in a pic of the 12lber I've had in the fridge  since Thursday.  

That is a Beast! 

thetrim

Hook_emHornsfan_74 said:

thetrim said:

@RRP horseradish sauce is in the fridge and @RRP au jus is in the middle of the 30 min rolling simmer.  @RRP your presence at our Xmas dinner will be a strong one tomorrow.  Thanks for posting those recipes.  My next door neighbor @WhiteyQ made the au jus last year and said it was fantastic!

How are you cooking your roast?  My mom just informed me that I am cooking ours on my egg this year.  It is 12lbs. as well.  I haven't cooked a prime rib on egg before.  

@hook_emHornsfan_74    Nothing too fancy.  I have some Hickman Rub I got in the last forum exchange with @Tspud1 .  I'll put that on the outside then coat it w some butter and herbs from the front porch.  Keep the XL at 250-275 (hopefully) then cook it until it hits 120-125 in the middle.  Slice, serve, enjoy.