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Great Prime Rib advice

YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 35,347 Founders Club
in Yellow Snow's Record Shoppe
Pretty much mirrors how I do PR. Slow and low, that is the tempo. 225 max and then crank up at the end to get a little crusty, bark. @GrundleStiltzkin prolly does like 190 for 10 hrs.

https://www.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html
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  • minion_doogminion_doog Member Posts: 2,014
    YellowSnow said:

    Pretty much mirrors how I do PR. Slow and low, that is the tempo. 225 max and then crank up at the end to get a little crusty, bark. @GrundleStiltzkin prolly does like 190 for 10 hrs.

    https://www.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html

    So you're saying I should let it flow? Let myself go?



    Green Egg, baby. Hope it's as nice tomorrow as it is today. Good reason to stay outside and drink.
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  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 35,347 Founders Club
    GrundleStiltzkin said:

    Never done a prime rib actually, that's rich people cut. I'm plenty happy with 24 hour brisket. I did ribs for Christmas dinner a couple years, too hectic this tim around.

    If it makes you feel any better I only got USDA Choice. Too pour for USDA Prime.
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  • LebamDawgLebamDawg Member Posts: 8,703 Standard Supporter
    I have an oil-less fryer (Charbroil) that does a good job - 7 lber in 2 and 1/2 hours - crispy outside all around and rare. I also use your method if doing it indoors. I stay outside and don't have to socialize to the benefit of all
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  • CrowningBrowningCrowningBrowning Member Posts: 25
    edited December 2018
    I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
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  • BasemanBaseman Member Posts: 12,365
    CrowningBrowning said:

    I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

    Too done?
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  • PurpleThrobberPurpleThrobber Member Posts: 43,970 Standard Supporter
    Baseman said:

    CrowningBrowning said:

    I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

    Too done?
    No warning. Just done.
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  • GilbystaintGilbystaint Member Posts: 1,061
    Baseman said:

    CrowningBrowning said:

    I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

    Too done?
    Tear of the horns, wipe it’s ass and put it on the plate. Merry Christmas.
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  • GilbystaintGilbystaint Member Posts: 1,061
    Off
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  • GilbystaintGilbystaint Member Posts: 1,061
    YellowSnow said:

    Pretty much mirrors how I do PR. Slow and low, that is the tempo. 225 max and then crank up at the end to get a little crusty, bark. @GrundleStiltzkin prolly does like 190 for 10 hrs.

    https://www.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html

    Going to give this a try this year. TYFYS
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  • BearsWiinBearsWiin Member Posts: 5,033
    Baseman said:

    CrowningBrowning said:

    I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

    Too done?
    Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer. Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating part

    Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end
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  • BasemanBaseman Member Posts: 12,365
    Gilbystaint said:



    YellowSnow said:

    Pretty much mirrors how I do PR. Slow and low, that is the tempo. 225 max and then crank up at the end to get a little crusty, bark. @GrundleStiltzkin prolly does like 190 for 10 hrs.

    https://www.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html

    Going to give this a try this year. TYFYS
    Us, too. Good work Snow!

    We should probably take this to the Doogie recepie bored.

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  • GrundleStiltzkinGrundleStiltzkin Member Posts: 61,496 Standard Supporter
    Doing ribs after all today
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  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 35,347 Founders Club
    I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.
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  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 35,347 Founders Club
    GrundleStiltzkin said:

    Doing ribs after all today


    Pork is pour people meat. And the most versatile, magical animal ever invented!!
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  • BasemanBaseman Member Posts: 12,365
    BearsWiin said:

    Baseman said:

    CrowningBrowning said:

    I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

    Too done?
    Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer. Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating part

    Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end
    May as well not even eat the meat
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  • CrowningBrowningCrowningBrowning Member Posts: 25
    YellowSnow said:

    I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.

    I try to get the core at least 53-55 before it goes in the oven. Been sitting out since 8 this morning
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  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 35,347 Founders Club
    Baseman said:

    BearsWiin said:

    Baseman said:

    CrowningBrowning said:

    I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

    Too done?
    Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer. Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating part

    Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end
    May as well not even eat the meat
    Agree.
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