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Prime Rib Christmas Supper


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https://imgur.com/gallery/Y2whD   beautifully smoked 

Some great work in here gents (though Wilked please tell Edward Scissorhands to stay away from the carving station next year).  Actually think a lot of different methods can work but people are gettin

Almost 7 lb ribeye, smoked for 3 hours at 250

I think this is the last year we attempt this in anything but a sous-vide.  There just isn't an advantage in smoking these giant cuts and you end up with an uneven outer ring.  Everyone posting their SV cooks with a reverse sear finish looks miles better and it takes so much guesswork out of the entire process.  Also feel like you can do a lot better with a choice cut and save the money for wine if you SV.  

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1 hour ago, Keerock said:

https://photos.app.goo.gl/fKhX2fYY8wJ5ucSC6
8# - 500 for 45 min, sit for 2 hours.  Worked great again for like the 6th year running.  Bittersweet... Jack LOVED the prime rib!

Was thinking of you and your family as soon as I saw your avatar as posting. I hope your Holidays are blessed and will think of you in a quiet moment to reflect upon loss this New Year's Eve also.

As for prime rib, we actually got it right this year. Perfect medium rare/medium and dinner was lovely. I hope all yours were.

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1 hour ago, Keerock said:

https://photos.app.goo.gl/fKhX2fYY8wJ5ucSC6
 

8# - 500 for 45 min, sit for 2 hours.  Worked great again for like the 6th year running.  Bittersweet... Jack LOVED the prime rib!

I'm not up to date on your loss, but if this is a person who was close to you who has passed I'm sorry.

Our family prime rib was cooked over the years by someone that was ultimately murdered.  It is hard to not remember him during this time of year.  Our loss drove several lifestyle changes in my life for the better, and this memory we have of him helps me keep on track.  

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7 hours ago, culdeus said:

I think this is the last year we attempt this in anything but a sous-vide.  There just isn't an advantage in smoking these giant cuts and you end up with an uneven outer ring.  Everyone posting their SV cooks with a reverse sear finish looks miles better and it takes so much guesswork out of the entire process.  Also feel like you can do a lot better with a choice cut and save the money for wine if you SV.  

Hey man if you can’t get smoke into your beef that’s a you problem. 😛 People with the sous vide are just taking it out and pan frying. I did that tonight for the leftovers. It’s easy to put a thermometer on it while it smokes to get the temp you want. 
 

https://imgur.com/a/w6iGOet

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3 minutes ago, Capella said:

Hey man if you can’t get smoke into your beef that’s a you problem. People with the sous vide are just taking it out and pan frying. I did that tonight for the leftovers. It’s easy to put a thermometer on it while it smokes to get the temp you want. 
 

https://imgur.com/a/w6iGOet

Nsfw?

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Just now, Capella said:

I guess it’s not good that the steak I posted lead to a nsfw warning bc it looked like a ballsack 

That's an imgur image I don't need in my head right now, because if you think about it...

I was more laughing at your deadpan of "It's just a picture of steak..."

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6 hours ago, Capella said:

People with the sous vide are just taking it out and pan frying.
 

 

:no:

I did SV and then seared over the hottest damn coals Ive ever seen IRL. Aint nobody got time for pan frying, nothing chars like surface of the sun flame!!

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17 hours ago, Capella said:

Hey man if you can’t get smoke into your beef that’s a you problem. 😛 People with the sous vide are just taking it out and pan frying. I did that tonight for the leftovers. It’s easy to put a thermometer on it while it smokes to get the temp you want. 
 

https://imgur.com/a/w6iGOet

I feel like the cut density doesn't promote any smoke flavor inside about 1/4"  Doing it in a smoker and trying to maintain an even temp is unrealistic.  I feel like one can get a decent crust on a reverse sear on a grill after getting it close to temp and achieve all the visual benefits.  

Smoking is for low density roasts, jmho.  

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On 12/28/2019 at 11:01 AM, culdeus said:

I feel like the cut density doesn't promote any smoke flavor inside about 1/4"  Doing it in a smoker and trying to maintain an even temp is unrealistic.  I feel like one can get a decent crust on a reverse sear on a grill after getting it close to temp and achieve all the visual benefits.  

Smoking is for low density roasts, jmho.  

I've probably done a dozen prime ribs on smokers and two using a sous vide. My results completely disagree with what you're saying, but to each his own. 

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On 12/28/2019 at 12:01 PM, culdeus said:

I feel like the cut density doesn't promote any smoke flavor inside about 1/4"  Doing it in a smoker and trying to maintain an even temp is unrealistic.  I feel like one can get a decent crust on a reverse sear on a grill after getting it close to temp and achieve all the visual benefits.  

Smoking is for low density roasts, jmho.  

I got smoke into mine. I don’t want it to be like a brisket though, just a touch through.  :shrug: 

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17 minutes ago, Softballguy said:

I've probably done a dozen prime ribs on smokers and two using a sous vide. My results completely disagree with what you're saying, but to each his own. 

I mean it's doable, yes.  But the effort to results ratio is a little off.  I don't really have a solid way to keep a grey ring from forming in a smoker and that's what the audience demands.  Same audience that demands that baby back ribs "fall off the bone".    

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How much are you guys paying for these things?

I picked up one from Costco for about $13.99/lb (boneless, USDA Prime).  It was the smallest one they had...not feeding many people...and it was almost 4 pounds.  Probably would have been better off just going to Publix.

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9 minutes ago, eoMMan said:

How much are you guys paying for these things?

I picked up one from Costco for about $13.99/lb (boneless, USDA Prime).  It was the smallest one they had...not feeding many people...and it was almost 4 pounds.  Probably would have been better off just going to Publix.

Bought an 8lb one for 4.99 per lb at stop and shop. Keep in mind it was choice not prime. Still was great. 

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2 hours ago, culdeus said:

I mean it's doable, yes.  But the effort to results ratio is a little off.  I don't really have a solid way to keep a grey ring from forming in a smoker and that's what the audience demands.  Same audience that demands that baby back ribs "fall off the bone".    

Not really any grey ring on this. I've been smoking them in more of a ball/sphere shape by using butcher's twine and that seems to keep the outside from getting over-done. There are definitely a few small parts that are slightly more mediumish, which I suppose you wouldn't get with sous vide. 

I just felt like the flavor wasn't quite right in the sous vide. Still great though. 

And I hear you on the ham-and-eggers. I once made ribs for a relative and he said they were good, but they didn't fall off the bone like his friend's ribs do. I told him his friend needs to shorten his foil time, otherwise he may as well just use a crock pot. 

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1 hour ago, eoMMan said:

How much are you guys paying for these things?

I picked up one from Costco for about $13.99/lb (boneless, USDA Prime).  It was the smallest one they had...not feeding many people...and it was almost 4 pounds.  Probably would have been better off just going to Publix.

It was just the wife and I eating (apparently little ones dont appreciate the awesomeness yet...) - 4.5 lber at $8.99 per pound.  I have done smaller in the past, but I prefer to have more meat in the middle to give a little room for error in cooking.  When it is too small, there is too much ratio of the cooked/seared outside to the medium rare inside.  And, we always manage to eat through the additional leftovers, so no loss.

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On 12/27/2019 at 3:44 PM, Keerock said:

https://photos.app.goo.gl/fKhX2fYY8wJ5ucSC6
 

8# - 500 for 45 min, sit for 2 hours.  Worked great again for like the 6th year running.  Bittersweet... Jack LOVED the prime rib!

Tried this method for Christmas for about the same size piece. Failed miserably. It was mostly grey all the way thru. I was not at my house, at an AirBnB place in NH skiing. I didn't have a thermometer to test the oven temp. Also my remote thermometer decided to crash up there, too. Not sure if I can risk another expensive cut using that method again. I may have to try it on a smaller one.

The meat worked well for doing open faced sandwiches with gravy for left-overs, though!

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On 12/30/2019 at 11:36 AM, culdeus said:

I mean it's doable, yes.  But the effort to results ratio is a little off.  I don't really have a solid way to keep a grey ring from forming in a smoker and that's what the audience demands.  Same audience that demands that baby back ribs "fall off the bone".    

You need to do a side by side. And if you aren't getting any smoke, you are doing it wrong. The smoke is definitely prevalent in everything but the very center because most people try to have a bit of the outer crust with each bite. 

No grey in that link I put up earlier of the prime rib I did in mid December. Reverse sear is pretty much sous vide with smoke instead of water. Getting coast to coast pink or red isn't very hard. 

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Just got back from the butcher with a 15 lber. It’s at 37 degrees on the counter right now, but I want to eat in six hours, so not enough time to let rest to room temperature. What’s the play here?  Am I better off putting in at 225 now and raise the heat as time goes on, or waiting it out as long as I can, then go 375?

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Thx Dragons. Whatever I did, worked. I started at 170 for 30 minutes, then went to 325 for 3.5 hours, then back to 170 for 60 minutes. Was great, if not ever so slightly on the done side, which I find most people want anyway. This actually should have not been nearly enough based on a 15 lb weight, but turned out great. 

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On 12/31/2019 at 2:45 PM, -jb- said:

Just got back from the butcher with a 15 lber. It’s at 37 degrees on the counter right now, but I want to eat in six hours, so not enough time to let rest to room temperature. What’s the play here?  Am I better off putting in at 225 now and raise the heat as time goes on, or waiting it out as long as I can, then go 375?

Quote

 

The whole "bring it up to room temp" works a lot better on steaks than it does on a prime rib. A prime rib roast (standing rib roast) would need to be on the counter for a half a day to get to room temp all the way through. The biggest thing is to get the outside to room temp. See, the whole sous vide or reverse sear is all about bringing the temp of the meat up slowly so that it does not get grey and dry out from happening too quickly. This is why we do not sear the outside first and then bake. We smoke or immerse first, bringing the meat temp up with much lower temps and much more slowly. That is how we get that coast to coast pink with no outer grey, even if we sear at the end.

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6 hours ago, TheFanatic said:

The whole "bring it up to room temp" works a lot better on steaks than it does on a prime rib. A prime rib roast (standing rib roast) would need to be on the counter for a half a day to get to room temp all the way through. The biggest thing is to get the outside to room temp. See, the whole sous vide or reverse sear is all about bringing the temp of the meat up slowly so that it does not get grey and dry out from happening too quickly. This is why we do not sear the outside first and then bake. We smoke or immerse first, bringing the meat temp up with much lower temps and much more slowly. That is how we get that coast to coast pink with no outer grey, even if we sear at the end.

Good info, thx. I guess that’s why it worked. The outer half inch was only at 135 with the center at 122. This was a five boner. Not quite coast to coast but probably Riverside to Orlando. 

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2 hours ago, -jb- said:

Good info, thx. I guess that’s why it worked. The outer half inch was only at 135 with the center at 122. This was a five boner. Not quite coast to coast but probably Riverside to Orlando. 

Even bringing steaks up to room temp takes way longer than people think which is why I don't really focus on it as a necessity. A regular steak will take a good 6 hours to hit room temp all the way to the center. Most people are setting them out on the counter for an hour or two. If the outer edge is room temp, when it hits a 250 degree smoker, the outside will rise slow enough that it won't turn grey. That's all you need to worry about. 

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14 hours ago, Gally said:

I think Prime Rib is overrated.  I like the flavor of other cuts much better and you can get the same tenderness through sous vide. 

The most popular steak is the rib eye. Prime rib is the primal cur of the rib eye steak meaning what we carve rib eyes from. It contains the spinalis dorsi muscle or cap muscle of the rib eye which is the single best part of the entire cow. I'm not sure over rated is the word. Lives up to the hype is a better term. Also, the grade of the meat has much more to do with the tenderness of the meat than the cooking method. 

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1 hour ago, TheFanatic said:

The most popular steak is the rib eye. Prime rib is the primal cur of the rib eye steak meaning what we carve rib eyes from. It contains the spinalis dorsi muscle or cap muscle of the rib eye which is the single best part of the entire cow. I'm not sure over rated is the word. Lives up to the hype is a better term. Also, the grade of the meat has much more to do with the tenderness of the meat than the cooking method. 

Sure, but the method of cooking can also increase the tenderness. 

 

I have had some good prime rib but in general it's not as good as other pieces.  The flavor just doesn't seem to be there.  Just my preference.  I would rather save my money and get something I like better. 

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On 12/26/2019 at 8:11 AM, TheFanatic said:
On 12/24/2019 at 6:54 PM, Softballguy said:

I'm no @TheFanatic, but this turned out pretty good. My 12 year old had a third helping.

Glazing ABTs with a sweet bourbon glaze really adds a ton to the flavor. Highly recommend.

Time to watch A Christmas Story.

https://imgshare.io/image/0R2el
https://imgshare.io/image/0Rwsx
https://imgshare.io/image/0Rr5g

Perfection

@Softballguy @TheFanatic  Do we have a go-to recipe for these ABT?  And the sweet bourbon glaze?

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21 hours ago, facook said:

@Softballguy @TheFanatic  Do we have a go-to recipe for these ABT?  And the sweet bourbon glaze?

My recipe is a bit different than most... I actually came up with the idea about 20 years ago on my own (not saying I was first, I just thought of it before I knew they were a thing) so I do it slightly different. I cut the peppers lengthwise, add bbq sauce to the inside of each one, roll up a small amount of Italian sausage and put it inside the pepper, then cover with mozzarella cheese. Then wrap it all in bacon. Despite being from the cheese state, I actually can't stand most cheese - including cream cheese - so I use mozzo. 

The sweet bourbon glaze was from Pepper Palace. I used to make my own rubs and sauces, but if there are just so many commercial options out there that I gave it up long ago.  

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On 1/7/2020 at 11:01 AM, Gally said:

 

I have had some good prime rib but in general it's not as good as other pieces.  The flavor just doesn't seem to be there.  Just my preference.  I would rather save my money and get something I like better. 

I prefer my prime rib in ribeye steak form. Im with you, even a properly cooked standing rib roast (aka prime rib) isnt as tasty as a steak with a nice sear. And its funny, I love horseradish with prime rib, but not with steaks.

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  • 2 months later...

Ok, looking for help. i need a new perfect method. Last time I used the one here my house was filled with smoke and my wife doesnt want it that way again. 

I have an oven, gas grill and big green egg. 

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38 minutes ago, AcerFC said:

Ok, looking for help. i need a new perfect method. Last time I used the one here my house was filled with smoke and my wife doesnt want it that way again. 

I have an oven, gas grill and big green egg. 

You can reverse sear. Finish the roasts at 550 in the gas grill, instead of the oven, if you're worried about smoke in the house.

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  • 8 months later...

Let's fire this one up again!

Grilling a 6lb boneless prime rib for the first time Friday.

Gonna rub it with tobasco & Worcestershire, coat it with kosher salt, pepper, garlic, and some herbs, grill it at about 250° on the kamado grill until an internal temp of about 118°, crank up the heat and sear it all over, then let rest for 30 min, slice and devour.

Im also putting a drip pan underneath the roast with a bit of water, beef base, some onion slices, garlic cloves, and maybe some carrots & celery. Ill strain and add a bit of good beef stock from the freezer that I made a few weeks ago to make a tasty jus.

Easy peasy.

Keeping it simple since its just 2 of us, we're having it with grilled asparagus, mashed potatoes, and dinner rolls. I'll make some horsey sauce as well for the rib.

 

TL/DR: Im using THIS METHOD but with a little different rub.


 

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