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Prime Rib Roast, First Time

bigguy136
bigguy136 Posts: 1,362
in EggHead Forum

This is a first for me. First, this being a Choice cut of ribeye, is it still called prime rib? I never see anything about choice rib roast. It weighs 14.5 pounds and was $150. I couldn't imaging the price for prime nor did I see any prime rib roast.

Either way, this is a first so I'll learn the details as I go. I seasoned it yesterday and let air dry in the fridge. I pulled it for 1 hour to warm some, rolled and tied. On my BGE at 250. Two temp probes and Stoker keeping an eye on it as temps are dropping fast and going below 0 tonight.

I might of got a bit more meat than 1 person needs (also just did a 17 pound brisket yesterday) t I should have a freezer full of leftovers for the next month or two.

Thanks for looking.


Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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Comments

  • Foghorn
    Foghorn Posts: 10,228
    I've got to like any cook that completes 32 pounds of great beef for one person over two days.

    And some people prefer choice rib roast because it is so fatty anyway.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,873
    Lookin good.  Nice prep work.  You should smoke the beef back ribs from that roast for some great eats. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Woodchunk
    Woodchunk Posts: 911
    Winner
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  • bigguy136
    bigguy136 Posts: 1,362
    lousubcap said:
    You should smoke the beef back ribs from that roast for some great eats. 

    Sorry, my first time but what beef back ribs?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bigguy136
    bigguy136 Posts: 1,362
    Woodchunk said:
    Winner


    Thanks but I could bomb on this :s 

    Another 2 hours.....

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    First, this being a Choice cut of ribeye, is it still called prime rib?

    Yes. Often called a beef rib roast and sold as a prime rib roast. Not to be confused with Prime Grade beef rib roast or a Prime Grade prime rib roast.  Marketing confusion at its best (or worst).  You have a Choice Grade prime rib roast.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Now that’s a hunk o beef, looking forward to the end results 
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  • Foghorn
    Foghorn Posts: 10,228
    bigguy136 said:
    lousubcap said:
    You should smoke the beef back ribs from that roast for some great eats. 

    Sorry, my first time but what beef back ribs?

    When you buy a roast that large they often include the ribs - either fully intact, or "frenched" (about 90% cut off and just barely attached for easy removal either before or after the roasting).  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Can’t wait to see this finish!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lousubcap
    lousubcap Posts: 36,873
    I believe it is a cut of beef from the primal rib, one of the nine primal ribs of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. (from Wikipedia).  
    bigguy136 said:
    lousubcap said:
    You should smoke the beef back ribs from that roast for some great eats. 

    Sorry, my first time but what beef back ribs?

    My mistake-looked like your roast had the bones on it in one pic then when you prepped it they were gone.  If you ended up with a boneless roast then should you get one with the bones attached those are best removed before the cook and cooked separately in my world.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bigguy136
    bigguy136 Posts: 1,362
    lousubcap said:
    I believe it is a cut of beef from the primal rib, one of the nine primal ribs of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. (from Wikipedia).  
    bigguy136 said:
    lousubcap said:
    You should smoke the beef back ribs from that roast for some great eats. 

    Sorry, my first time but what beef back ribs?

    My mistake-looked like your roast had the bones on it in one pic then when you prepped it they were gone.  If you ended up with a boneless roast then should you get one with the bones attached those are best removed before the cook and cooked separately in my world.  FWIW-


    Hmmm, sounds like a must try.

    And I thought the egg eccessories were expensive. My meat bill this winter is going to be close to a house payment. Hopefully some good eats.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bigguy136
    bigguy136 Posts: 1,362
    jtcBoynton said:


     You have a Choice Grade prime rib roast.
    Thanks!!

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • lousubcap
    lousubcap Posts: 36,873
    @bigguy136 - since the tax man deal for 2018 is about finished, let me introduce you to a site where I find briskets to be top-shelf:
    https://www.snakeriverfarms.com/  Should you want to push the envelope, there's a place to start.  BTW- no affiliation but I find the briskets are better than the competition by more than any of their steaks etc.  FWIW-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bigguy136
    bigguy136 Posts: 1,362
    lousubcap said:
    @bigguy136 - since the tax man deal for 2018 is about finished, let me introduce you to a site where I find briskets to be top-shelf:
    https://www.snakeriverfarms.com/  Should you want to push the envelope, there's a place to start.  BTW- no affiliation but I find the briskets are better than the competition by more than any of their steaks etc.  FWIW-

    Not sure I can pay 3X for a brisket. I love taking cheaper cuts and making them better than they should be.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bigguy136
    bigguy136 Posts: 1,362

    It's getting close. Also nice to have a roof when it's cold and snowing. Part of living in the frigid north....


    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bigguy136
    bigguy136 Posts: 1,362

    And done. Pulled at 119. Took 4 hours 10 minutes at 250 degrees. I have foil over and will be slicing in half hour.


    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bigguy136
    bigguy136 Posts: 1,362
    And done. Not use to eating meat this rare. I'm still on the fence on doing more of these? Maybe another 5 degrees???

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • lousubcap
    lousubcap Posts: 36,873
    @bigguy136 great outcome right there.  If the taste and texture are there and you enjoy the cut of meat, no reason to abandon ship based on the cook finish temp.  That is the one thing you control.  So, back on the horse and go again.  He11 you can do it next year in short order  =).
    Just keep track of the particulars of your cook as that will help dial in the next one.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bigguy136
    bigguy136 Posts: 1,362

    Thanks. I'm use to a regular chew on a steak. I never eat filet mignon either. Maybe just not having a refined pallet?? The flavor and smell are wonderful. It was like chewing on raw meat (don't actually know what that would chew like). I'm happy I did this and will have a freezer full of ham, brisket and ribeye roast for future meals.

    Thanks for all of the great info to make this first time cook very simple. I will have all the confidence to do this again for a crowd.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bigguy136
    bigguy136 Posts: 1,362
    I let it sit overnight and cut into smaller pieces for the freezer. 1 person and 14 pounds of meat, just can't eat that much during the week.
    Here are a few slices from the center.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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