Prime Rib

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Cooking a standing rib roast for some bar friends on Saturday. I wanted to go bone in for presentation WOW.
I was able to talk the butcher at Sam's Club into selling me this whole primal cut. They normally only sell after they cut into Tomahawk Steaks. It's Choice Angus so not high end cut of meat but the cut steaks on display looked pretty good. I hope cooking at a lower temp and then searing will give me good results. To eat around 7pm I guess it will need to hit the XL 8-9am?
I have a Shrimp Fest to attend a few miles away from 2-5pm. So this adds to the difficulty. I will hook up the FB 500 so I can track and adjust as needed.

dmchicago

Does that say 21+ lbs?
Damn...what a beast!

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dmchicago said:

Does that say 21+ lbs?
Damn...what a beast!

Yes, thank you, the photo does not do it justice. Nothing in view to give it scale. Kinda looks like a little rack of lamb...This rack is very big, but I'm sure the longer bones add some dead weight. At least it's already trimmed pretty nice.
Going to pull in out of Cryo tonight and let it air dry till Friday night then salt it over night for cooking on Saturday. 

milesvdustin

Was it cheaper per lb than when they sell it cut? Trying to get a perspective 

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milesvdustin said:

Was it cheaper per lb than when they sell it cut? Trying to get a perspective 

The butcher did sneak in a discount as they don't have a code to sell it as a primal. I think the Tomahawk steaks are just a "lure" item. They normally only put out a few at a time. The only primal they had in the case to sell were boneless. 

jeffc5227

I bought a whole role just like that when Sams first started selling them. Damn good meat but talk about sticker shock when I went to pay.

caliking

Dang! That's the size of a small animal. 

Didn't you do SV prime rib some time ago? or was that someone else? Mentioning this since you have another event to attend that day, and it may take some pressure off. 

Looking forward to the finish. 

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caliking said:

Dang! That's the size of a small animal. 

Didn't you do SV prime rib some time ago? or was that someone else? Mentioning this since you have another event to attend that day, and it may take some pressure off. 

Looking forward to the finish. 

I have cooked Prime rib, boneless, a couple times in the past but not with Sous Vide.
With Sous Vide I have liked mostly lean cuts of meat. I really want to get the great crust and caramelization from a traditional roasting method.
I got my weekends mixed up and double booked myself. My bad, I blame it on the bar. If I start to get uneasy, I will Sous Vide and just take to the party and sear in their oven for the finish. But I think I will loose all the great flavor given from the lump and light smoke wood.

lousubcap

Here's a solid read regarding prime rib cook:

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  There may something of value in there.

BTW-great looking primal right thert.  Your bar friends will be buying you drinks for a long time.  Enjoy the cook and follow-on banquet. 

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lousubcap said:

Here's a solid read regarding prime rib cook:

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  There may something of value in there.

BTW-great looking primal right thert.  Your bar friends will be buying you drinks for a long time.  Enjoy the cook and follow-on banquet. 

Agree, this is a great read. I definatly would have started my cook too early.
And I actually knew better as soon as I started reading thirdeye's documentation. I remember reading it a couple times years ago.
Thanks for posting it again!
L/D ratio (length and diameter ratio) is very important to remember. 

AB1234

Here is another good read.

 https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts

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Ended up cutting off 1 bone. Was a real tight test fit in the XL. And have the Au Jus going now.

cookingdude555

OH. MY.  Waiting for this one.

Cornholio

For rib roasts I prefer choice over prime so wouldn’t give the angus choice vs prime much thought. 

This is is getting me stoked for the holidays, think I’ll do a rib roast for Thanksgiving and Christmas this year since we are hosting both.

Excited to see your outcome.. here’s mine from last Christmas.

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Cornholio said:

For rib roasts I prefer choice over prime so wouldn’t give the angus choice vs prime much thought. 

This is is getting me stoked for the holidays, think I’ll do a rib roast for Thanksgiving and Christmas this year since we are hosting both.

Excited to see your outcome.. here’s mine from last Christmas.

Looks Beautiful!

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cookingdude555 said:

OH. MY.  Waiting for this one.

Thanks. Salted it and back in fridge til tomorrow. So far so good.

buzd504

You will nail this.

And may I add, from one of your earlier pictures, buying a bunch of cheapo baking racks was one of the best purchases I made.

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buzd504 said:

You will nail this.

And may I add, from one of your earlier pictures, buying a bunch of cheapo baking racks was one of the best purchases I made.

Thank you, really appreciate it.

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Cut back bones and tied back up after seasoning. 
On grill and hooked up to WiFi so I can go to Shrimp Fest

lousubcap

@P{hoto Egg - that is a work of art right there.  No bar bills for you for a lonnnnng time.

JohnInCarolina

Following.  Can’t wait to see how this one turns out!

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Gamecockeggman

Anxiously awaiting 

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Gave a little butter baste with...

marysvilleksegghead

very interesting rub
Thanks for posting

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Flame Boss probe failure. First time to use the 500 and wires pulled out of probe. No where near high temps. Disappointed 

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marysvilleksegghead said:

very interesting rub
Thanks for posting

Not really a rub. I melted butted and mixed in the above and brushed it on. Really worked out well. Thank you.

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Came out really good
Thanks for following!

StillH2OEgger

Was looking forward to seeing this one. Bravo!!!! Looks wonderful.

kl8ton

Money! 

I like that the BGE allows you to attend an event whilst $150+ of meat cooks back at home.  I usually feel guilty at holiday parties and whatnot where many people create tedious appetizers,  chopped fruit or veggies for hours and create some sort of artistic food masterpiece,  while I take a hunk of meat out tha fridge and sprinkle some rub on... set it and forget it... and recieve an unbalanced amount of praise/ credit. 

Your cook looks outstanding!