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PRIME RIB ADVICE please! Just bought a 10lb Prime 4-bone Prime Rib - gonna slow-smoke it for Xmas. Suggestions??

post #1 of 14
Thread Starter 

Got it from one of the area's premier butcher shops. Could have made a respectable down payment on a new car with the money. :eek:

 

I would really appreciate some knowledgeable suggestions on how to make the most of this thing between now and Christmas day. Not looking for complex, fancy-schmancy stuff. Just really good prep suggestions to make it simple and memorable.  Will probably smoke with apple.

 

Thanks all.

 

Mike

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post #2 of 14

Sounds good.  Never done a rib roast, but did grill a nice tenderloin, slow and indirect, not really smoked, while back.  It was one of our veterinarian's favorite meals he had with us before his passing.

 

Yep, simple is best for my tastes.  Get it out of the fridge an hour or two before it goes on the grill.  Simple salt, pepper and garlic powder would be my choice, lots of folks like more complex rubs on their beef, maybe with sugar, paprika or cayenne, savory herbs like thyme, rosemary, or maybe tarragon.  I'd save the tarragon for the bearnaise sauce myself, but probably wouldn't serve that with a smoked roast, a simpler compound butter perhaps.

 

mjb.

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post #3 of 14
Quote:
Originally Posted by teamfat View Post
...I'd save the tarragon for the bearnaise sauce myself, but probably wouldn't serve that with a smoked roast, a simpler compound butter perhaps.

 

mjb.

 

Perhaps a slice of tarragon (or parsley) butter to top the slices with.

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #4 of 14

Remember to season heavily, especially when it comes to larger roasts like that.  I was always taught to double you what you think  you should do and that is a rule I've always lived by when making Prime Rib, and I've made a lot of them.  I use a simple mix of kosher salt, freshly ground black pepper, crushed garlic and sometimes rosemary and I load it on.

post #5 of 14
Thread Starter 

one of our veterinarian's favorite meals he had with us before his passing."

 

Teamfat...       you saying you used this recipe to kill him?

 

Not sure that's exactly what I'm looking for.

 

But, thanks anyway.

 

Mike :eek:

travelling gourmand
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post #6 of 14

We often smoke a prime rib, however since I don't like overly smoky beef we only go for a light smoke.  What helps us a lot is to remove it from the bone, it makes the process much much faster, and I roast the bone in the oven since I use it for jus and stock and smoky soup isn't very good.  

 

As far as seasoning, anything goes really.  I stick to the basics - salt, lots of crushed pepper, dried thyme, garlic powder, paprika on an average day.  But salt and pepper work just fine too, beef is easily overwhelmed by smoke and making it too complicated is not a good thing in my opinion.  

 

For sauce make good ole jus with the drippings from the bone, I add a little horseradish, worcestershire, and soy sauce and all is well.  Or you can make a creamy horseradish sauce though I don't know how that's made.

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post #7 of 14
Concerning an oven roasted rib roast (be it prime or choice)
I have my meat guy cut my order (usually 6 ) ribs from the middle of his hunk.
He also cuts the ribs almost all the way off and reties them to the roast.
Bones give great flavor but since they gotta come off to carve why not let the expert do it?
I settle it on clean cotton towels and cover with parchment paper (loosely) place in fridge and age for a few days, rearrainging every so often.
Day of meal I wash and dry and let sit until almost room temp.
Season with heavy hand, place in shallow pan ribs down.
Heat oven to at least 500.
Place roast into oven close door and turn down to 475
Set timer for 7 min per pound.
When timer pings turn off oven and do not open for 2.5 hours.
I use drippings to roast par-boiled root veg, gravy from the solids.

mimi
Edited by flipflopgirl - 12/24/13 at 4:37am
post #8 of 14
Sorry on cell phone and had to edit the previous recipe!

mimi

Good grief... the question was for smoked.
No more advice from me until ATT fixes everyones access!
post #9 of 14

It is amazing the difference between a tiny 3 inch texting screen and my big PC screen, lol.

Anyways.... Merry Christmas Eve everyone!

 

mimi

post #10 of 14
Quote:
Originally Posted by flipflopgirl View Post

Concerning an oven roasted rib roast (be it prime or choice)
I have my meat guy cut my order (usually 6 ) ribs from the middle of his hunk.
He also cuts the ribs almost all the way off and reties them to the roast.
Bones give great flavor but since they gotta come off to carve why not let the expert do it?
I settle it on clean cotton towels and cover with parchment paper (loosely) place in fridge and age for a few days, rearrainging every so often.
Day of meal I wash and dry and let sit until almost room temp.
Season with heavy hand, place in shallow pan ribs down.
Heat oven to at least 500.
Place roast into oven close door and turn down to 475
Set timer for 7 min per pound.
When timer pings turn off oven and do not open for 2.5 hours.
I use drippings to roast par-boiled root veg, gravy from the solids.

mimi

 

One more time and I'll leave it alone.

The bit about resting in fridge......

I do it mainly to have a place to park it until it goes in the oven.

The meat is already aged and the only added effect the step produces is a dry exterior that produces a really nice bark.

Carry on!

 

mimi

post #11 of 14
Thread Starter 

Well, it turned out not merely great but sensational!  Seasoned rub, lightly smoked for about 4 hours at 225*, rested 30 minutes, then blasted a few minutes in a 500* oven and served with a roasted bones and oxtail jus.  It was a wonderful meal, a perfect medium rare throughout; have some of leftovers.        

Thank you all for your advice and suggestions. :thumb:

 

Merry Christmas!

 

Mike

travelling gourmand
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post #12 of 14

Wonderful, glad to hear it worked out.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 14

Isn't it great when everything goes to plan?

 

mimi

post #14 of 14
Thread Starter 

Speaking of going according to plan, or not...

 

I ordered a country ham for Christmas as I have for the last thirty-odd years. It was UPS'ed from a western Kentucky smokehouse around Dec. 11 and arrived... today.  Today is two days after Christmas.

 

Fortunately, we went to Plan B as described above a couple days before the big one.

The upside is- the guests have all gone home, and now I have this 18-pound country ham all for myself. :bounce:

 

It's gonna be a really tasty winter and spring!     A salty, tough-as-a-boot country ham is my favorite thing in the whole world.

 

Silver lining.  

 

High blood pressure.

 

Mike

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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › PRIME RIB ADVICE please! Just bought a 10lb Prime 4-bone Prime Rib - gonna slow-smoke it for Xmas. Suggestions??