What's a sure fire way to cook a Prime Rib and have success on my XL???

tarheelmatt · December 2014

^^ +1

Or, if doing reverse sear, take your CI pan out there after you pulled the roast. Slice hers, then her piece on the CI to finish off.

OR, I recommend divorce... Decisions, decisions I know...

)

fishlessman · December 2014

have heard resteraunts cook all their prime rib to medium rare and then nuke them for more done

tarheelmatt · December 2014

fishlessman said:

have heard resteraunts cook all their prime rib to medium rare and then nuke them for more done

They do.. Had a GF back in the day that liked prime rib, but liked it done. The resturatunt said they would just place it on the flat top to bring it to med well.

SmokeyPitt · December 2014

Eggcelsior said:

robnybbq said:

My problem is my wife will not eat steak/meat if its pink/red at all. She likes it well done. How do I cook a rib roast and have part of it well done while the rest is medium-rare/medium? I dont want to cut a piece off as that will be just a steak and will be dried out.

If we are cooking for 8 adults and a few kids I am guessing ~6 lber. ~$100-150? I have failed in the past to make a prime rib tasty and very tender like you would get at a good restaurant. $150 is allot of dough to throw out if it comes out like crap.

Cook it like you want it then slice a piece off and bring it to your wife's temp in a pan of au jus on the stove.

+1 on this method. I asked a manager of a restaurant and this is how they do it. Cook it to 130 and then keep it in a 130 holding oven, and they use the hot au jus to heat up to medium, medium well,etc.

robnybbq · December 2014

OK - How are you guys making Au jus?

When I cooked them in the past I had them on top grate of the adjustable rid with the indirect stone underneath with a drip tray (the drippings dry up in the pan during the cook).

fishlessman · December 2014

heres rrp's method

RRP's Au jus

1 - 14 oz can Swanson Beef Broth
1 - 10-1/2 ounce can of Campbell's French Onion soup
½ - of the soup can cold water
½ -teaspoon white sugar
2 - teaspoons Worcestershire sauce
¼ - teaspoon of garlic salt
2 - Wyler's brand beef bouillon cubes

Bring ingredients to a boil in a saucepan, letting it boil for 1 minute then
strain and discard onions. Serve hot. Can be made 2 days ahead. Makes 3 cups.

robnybbq · December 2014

Thanks. Now do I splurge for the $150 piece of meat?

SGH · December 2014

fishlessman said:

heres rrp's method

RRP's Au jus

1 - 14 oz can Swanson Beef Broth
1 - 10-1/2 ounce can of Campbell's French Onion soup
½ - of the soup can cold water
½ -teaspoon white sugar
2 - teaspoons Worcestershire sauce
¼ - teaspoon of garlic salt
2 - Wyler's brand beef bouillon cubes

Bring ingredients to a boil in a saucepan, letting it boil for 1 minute then
strain and discard onions. Serve hot. Can be made 2 days ahead. Makes 3 cups.

How is this sauce? Do you recommend it on prime rib?

fishlessman · December 2014

ive never used it on beef, just salt for me. but i did like it in a bloody mary per rons suggestion, i think it needed a tad more salt. thirdeye likes it, theres 3 versions of this recipe on his site

SGH · December 2014

fishlessman said:

ive never used it on beef, just salt for me. but i did like it in a bloody mary per rons suggestion, i think it needed a tad more salt. thirdeye likes it, theres 3 versions of this recipe on his site

Thank you. Will check them out.

RickyBobby · December 2014

What size prime ribs are most you folks dealing with? Just curious.

SGH · December 2014

RickyBobby said:

What size prime ribs are most you folks dealing with? Just curious.

Here is a simple rule that I have always followed. It should weigh around 2 pounds per bone. Hence a full 7 bone in standing rib roast should weigh 14+ pounds cool weight.

SGH · December 2014

The above is just my preference. Not the golden rule.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Foghorn · December 2014

RickyBobby said:

What size prime ribs are most you folks dealing with? Just curious.

I usually get either a 3 rib, 4 rib or full 7 rib roast depending on how many I am serving. If the price is particularly good, I just get the 7 rib and slice off what I don't need and freeze it as individual 1 rib steaks. If you are buying it without the bones you can essentially tell the butcher exactly how much you want in pounds. Depending on the crowd, I would estimate 3/4 to 1 pound per person which would almost certainly (but not always) ensure some leftover.

What's a sure fire way to cook a Prime Rib and have success on my XL???

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