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whole prime ribeye question
FanOfFanboys
Posts: 2,620
so I went by Costco and bought a whole beef prime ribeye, a cool 18.99lbs. I am hoping I did not make a mistake and looking for some advice
I am cooking for two different families, one the 24th and one the 25th . The idea is prime rib: is that basically what I have here? If I cut this in half and cook then slice at the table will the end result be any different than if I bought a package that said standing rib roast or prime rib?
Next, what are my best options for cooking this? I have the kamado, a sous vide, a rotisserie, whatever. Should I sous vide it and then finish on the grill? if so, do I cook it indirect and then direct? or should I do the entire thing on the grill, starting with indirect and then finishing direct? I have done this twice before but neither time on my grill and both were choice, not prime.
more questions: if I want to eat at 7pm on the 24th, and it is only about a 15 minute drive from my house to where I will be eating, when should I start cooking? I assume I can remove it from the grill, wrap it in pink butcher paper, and serve upon arrival? for the 25th I have the same question but eating at 3 and about 10 minutes away
one I did two years ago the butcher had a rub he applied to it for me when I bought it. no option for that this time. I recently got a food processor and would like to make a great rub to apply to these two pieces of meat
thanks!
I am cooking for two different families, one the 24th and one the 25th . The idea is prime rib: is that basically what I have here? If I cut this in half and cook then slice at the table will the end result be any different than if I bought a package that said standing rib roast or prime rib?
Next, what are my best options for cooking this? I have the kamado, a sous vide, a rotisserie, whatever. Should I sous vide it and then finish on the grill? if so, do I cook it indirect and then direct? or should I do the entire thing on the grill, starting with indirect and then finishing direct? I have done this twice before but neither time on my grill and both were choice, not prime.
more questions: if I want to eat at 7pm on the 24th, and it is only about a 15 minute drive from my house to where I will be eating, when should I start cooking? I assume I can remove it from the grill, wrap it in pink butcher paper, and serve upon arrival? for the 25th I have the same question but eating at 3 and about 10 minutes away
one I did two years ago the butcher had a rub he applied to it for me when I bought it. no option for that this time. I recently got a food processor and would like to make a great rub to apply to these two pieces of meat
thanks!
Boom
Comments
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my only regret is I wanted bone-in, to use for making a soup, and did not get that. not happy with that mistake but oh wellBoom
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Yes, that is prime rib.
I have not cooked sous vide so I can't compare that to just smoking/roasting it.
If you rub it (them) a few days in advance and let it sit in the refrigerator for a few days it will not really need a sear to have a good crust - and I have taken to doing that and just letting the cooking temp rise toward the end of the cook - to 350-400 - to facilitate crust development. Searing the outside of a prime rib has never made one of mine better so I don't do it.
With that method I pull at 118 and it ends up rising to 128 or so before serving.
It won't take a long as you think to cook it. It is not a brisket going to 200 degrees. It is just going to 125 or so and there is no stall. Once it is longer than it is wide that doesn't really add cook time. It will probably take somewhere between 90 and 180 minutes if you cook it around 275-300 for most of the cook.
As for a rub - mostly salt and pepper. I like a little garlic powder and a little onion powder too.
Hopefully other that are smarter than me will be along to steer us both right...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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also, since Christmas Eve and Christmas is just over a week from now should I remove the roast from the packaging and let sit on in the fridge on a rack? if so, would I need to trim anything from it before cooking?Boom
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I do these every 3-4 times per year for my family and friends. I will say the the instructions delivered by @Foghorn are pretty much exactly as I do these.Foghorn said:Yes, that is prime rib.
I have not cooked sous vide so I can't compare that to just smoking/roasting it.
If you rub it (them) a few days in advance and let it sit in the refrigerator for a few days it will not really need a sear to have a good crust - and I have taken to doing that and just letting the cooking temp rise toward the end of the cook - to 350-400 - to facilitate crust development. Searing the outside of a prime rib has never made one of mine better so I don't do it.
With that method I pull at 118 and it ends up rising to 128 or so before serving.
It won't take a long as you think to cook it. It is not a brisket going to 200 degrees. It is just going to 125 or so and there is no stall. Once it is longer than it is wide that doesn't really add cook time. It will probably take somewhere between 90 and 180 minutes if you cook it around 275-300 for most of the cook.
As for a rub - mostly salt and pepper. I like a little garlic powder and a little onion powder too.
Hopefully other that are smarter than me will be along to steer us both right...
If there is anything I would add to this, and it minor in the scheme of things, pull it from the fridge a few hours before putting it on the egg, to let it work its way towards ambient.
It is pretty straight forward, monitor the IT and you are home free.
There is always a little bit left over and there are so many things you can do. I use it for sammies, nachos, veg beef soup and chili.
Best of luck and don't stress. You got this.
Pro tip - Save the Au Jus and make ice cubes, to add as seasoning, or to use in Bloody Marys."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
1) Agree with @YukonRon's comment about pulling it from the refrigerator for a while prior to putting it on the grill.
2) Setting it on a rack in the refrigerator for a while (days) before you cook it is a good idea. It will dry age some and give you a better crust. Trim it at that time so that the crust that forms is the outer layer of what you cook.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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oh praize jeebus. that's a glorious hunk of beef. the best part is that those a-holes at costco didn't blade tenderize that thing as they do with most of their meat.
do what ron and foghorn say. i have waited to the end to sear and it's not worth the hassle - and my hassle i mean ENORMOUS flare ups you will need to deal with as the dripping fat from a huge chunk of meat ignite. It's impressive to see but not fun to do.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I agree on all the advice given above. Place on a cookie cooling rack after I tie it (truss) to get it as round as possible. I season as I pull it from the fridge and let sit on the counter for about 2 hours before cooking. I also try and cook it as low of a temp as I can keep the egg. I too pull it at 116-118 internal. Sometimes I will put it back in the egg at 400-450 indirect for just a few mins to warm the outside back up just a hair. I am talking 3-4 minutes max. It will cook quicker than you think. You got this!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I’ve never had a problem with flare ups while searing a prime rib. I also remove and discard the fat cap.NW IOWA
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Excellent advise as above. Cut in half, trim up, and tie with butchers string. Season with S&P, garlic powder, ground rosemary. Sit at room temp 2-3 hours before putting on Kamado. If you pull at 120 and put in cooler FTC, it will come up to 128-130 in about an hour, then cut and serve. You will be a “hero”!
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BIL took a picture.... i think he was hoping to capture the moment I lit myself on fire...
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Love prime rib- here is ours last Christmas that I did on my daughters gasser... - Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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^ looks good!
has anyone used Meathead's rub for prime rib? the one in his book (probably on his site too)Boom -
Salt and pepper and put in the oven at 200F until 125 - 130F.Smoke ruins them. A slow cook gives you a good edge to edge MR.But Foghorn's advice is a good alternative if you insist on cooking on an egg.Buy some au jus, there will not be enough juice to make it and it's a PITA. Plenty of good recipes for horseradish sauce out there, I don't use a recipe.______________________________________________I love lamp..
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After seeing these pics, I knew I
had to give it a try. Found a standing rib roast on sale. Seasoned it and put on egg at 275° for about 4 rum & cokes and a stogie (1 1/2-2 hours). Kind of lost track of time but when IT hit 124°, I pulled it and let it rest. Unbelievable! Highly recommended cook. -
Headed to Costco today to do the same thing. 2 cooks, 2 nights in a row.
S&P, garlic and onion powder and call it good.XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
IG --> matt_86m -
I've done this a couple times with good results.Chef Ray Lampe's Herbed Up Prime Rib Recipe | MyRecipes
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Everybody likes what they like, but I'll agree with one of the earlier posters that smoke doesn't enhance the prime rib for me. It was also mentioned, but you can definitely get a nice crust on a rib roast without searing.Stillwater, MN
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I like to buy the prime bone-in at Costco. I remove the bones, leaving a little more meat on the bones, for beef back ribs later. Then remove and trim up the ribeye cap, trim it up and tie it to cook as a small roast or cut into pinwheels for another meal down the road. Tie the remaining ribeye eye into a nice cylinder and that's my roast. This gives me 3 great meals from one primal cut. I just started using Oak Ridge BBQ's Spogos, mixed with a little dry rosemary and thyme and water to make a paste. Great flavor!
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Before joining this forum I would roast the standing rib roast as it came from the store. Bones, fat, whatever - just didn’t know.Today I purchased a 3 bone Prime rib, not Choice. Removed the bones, trimmed the fat that won’t render, seasoned and tied it up in a roll. It’s now in the fridge until Christmas Day on a rack.Wow, what a great deal of knowledge on this forum. Thanks!Michael
Large BGE
Reno, NV -
so I think this is the plan:
it has been sitting uncovered in the fridge since Saturday night, salted
I want to eat around 5:30 tomorrow, with a 15-minute drive from my house to the destination
I will cook indirect, with a drip pan, at 250ish. it will be seasoned with meathead's recommended rub (black pepper, thyme, rosemary, onion and garlic powder, smoked paprika), wrapped in twine with sprigs of rosemary. when it hits 115-120 internal I will remove, crank to 500, remove the twine/rosemary, sear, wrap in butchers paper and head to the destination
the drip pan will have beef broth, onion, and mushrooms. once the meat comes off indirect I will remove 1/2 the vegetables, put in a food processor, and then sit on the stove until it is time to go. this will go on the mashed potatoes (I use a slightly modified of the sous vide everything youtube channel's version)
@RRP I have read references to your au jus but have not seen the recipe itself. can you share?
anything anyone thinks I should change or do differently?Boom -
FanOfFanboys said:
RRP's Au Jus Recipe - Updated version 12-23-19
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
1 teaspoon Maggi
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!Re-gasketing the USA one yard at a time -
^ thanks @RRP !
you are serious about removing the onions :-)
also, I don't know what Maggi is? everything else I can pick up this morning, though it might be a different brand for a couple of the thingsBoom -
It took me a long time to find an Au Jus recipe that tasted like it does in restaurants.. that hot, salty, thin, beefy dipping juice that does not taste like a reduced gravy. Most recipes I've tried in the past taste like pot-roast gravy, not what I'm after. I finally broke down and asked the question to chefs over on one of the professional culinary forums and the general consensus was not
what I expected. So I bought it... and it's perfect. Just pour in your drippings and it's an exact match.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Yes - remove the onions - but it's your au jus, though I've never seen lumpy au jus...FanOfFanboys said:^ thanks @RRP !
you are serious about removing the onions :-)
also, I don't know what Maggi is? everything else I can pick up this morning, though it might be a different brand for a couple of the things
Maggi is a liquid seasoning which "Brings out the flavor in vegetables, soups, stews and stir-frys". If you can't find it so be it!Re-gasketing the USA one yard at a time -
I was only joking as you typed it twice :-)RRP said:
Yes - remove the onions - but it's your au jus, though I've never seen lumpy au jus...FanOfFanboys said:^ thanks @RRP !
you are serious about removing the onions :-)
also, I don't know what Maggi is? everything else I can pick up this morning, though it might be a different brand for a couple of the things
Maggi is a liquid seasoning which "Brings out the flavor in vegetables, soups, stews and stir-frys". If you can't find it so be it!
I am about to make it now! Thanks so much!Boom -
I just now caught the double posting!FanOfFanboys said:
I was only joking as you typed it twice :-)RRP said:
Yes - remove the onions - but it's your au jus, though I've never seen lumpy au jus...FanOfFanboys said:^ thanks @RRP !
you are serious about removing the onions :-)
also, I don't know what Maggi is? everything else I can pick up this morning, though it might be a different brand for a couple of the things
Maggi is a liquid seasoning which "Brings out the flavor in vegetables, soups, stews and stir-frys". If you can't find it so be it!
I am about to make it now! Thanks so much!Re-gasketing the USA one yard at a time -
Glad I found this thread! Family bought a bone in ribeye roast for Christmas (4lbs). The oven is booked up with other sides etc... so this will be on the egg. I have to make dove poppers and bread pudding too so I figured I would egg it.
I was not going to sear just smoke it.
Rub with S&P, garlic, rosemary, butter and olive oil
275 until it gets to about 120 IT
Tent foil and let rest in cooler for 1 hour
let me know if I’m missing something. Thanks guys.LBGE
AL -
well @RRP I made a few mistakes but hopefully, it still comes out well
could not find Maggi and I bought better than vegetable bouillon instead of beef by accident
so hopefully it is still good enough for people to enjoyBoom -
TideEggHead said:Glad I found this thread! Family bought a bone in ribeye roast for Christmas (4lbs). The oven is booked up with other sides etc... so this will be on the egg. I have to make dove poppers and bread pudding too so I figured I would egg it.
I was not going to sear just smoke it.
Rub with S&P, garlic, rosemary, butter and olive oil
275 until it gets to about 120 IT
Tent foil and let rest in cooler for 1 hour
let me know if I’m missing something. Thanks guys.
I'd take it 130F. Really need that marbling to render.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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