Chef Forum banner

Prime Rib bones - ideas?

27K views 21 replies 5 participants last post by  flipflopgirl 
#1 ·
I picked up some beautiful grain-fed prime rib bones today. Any ideas about how I could prepare them? Looking forward to your thoughts!

 
#6 · (Edited)
After a several-weeks-long discussion of just this on another board I'm truly jealous that you were able to find these at that half-price deal ..... actually jealous that you found them at all.

The cooking method from most posters on that board went toward low and slow. Maybe 4-8 hours at 225° or so. I assumed that the longer end of that timing was for smoking or at least the off-heat side of a grill. IMHO how long you cook them is related to the amount of fat layers in the meat. You want the fat to melt away enough that it doesn't leave a fatty taste on the palate ..... at least I found that important with thick short ribs.
 
#9 ·
After a several-weeks-long discussion of just this on another board I'm truly jealous that you were able to find these at that half-price deal ..... actually jealous that you found them at all.

The cooking method from most posters on that board went toward low and slow. Maybe 4-8 hours at 225° or so. I assumed that the longer end of that timing was for smoking or at least the off-heat side of a grill. IMHO how long you cook them is related to the amount of fat layers in the meat. You want the fat to melt away enough that it doesn't leave a fatty taste on the palate ..... at least I found that important with thick short ribs.
I found the ribs at one of Vancouver's best butcher shops, they have everything but rarely half-price.

After a hard sear/grill, I roasted them at 300 F with an equally beautiful AA grain-fed chuck (Beouf a la Mode, pig's foot & all!) Meaty heaven!
 
#16 · (Edited)

I finally found some beef ribs to satisfy my craving. They were short ribs still in 6"+ lengths with maybe 1.25" of meat on top of them. I slow-roasted in foil for 5 hours, then broiled for 10 minutes with newly added BBQ sauce to give them a bit more caramelized sear. They were good but had a fatty taste that I'm not partial to.

On another site it was suggested to me that I leave them slow-roasting at 125C/257F for TWELVE hours. That seems like a VERY long time to me. Anyone care to offer an opinion on this subject?
 
#20 ·
225F/107C. Nothing I've ever seen about cooking ribs suggests a cold start, but I'm open. Doesn't that just add extra time? How would it affect fat?
Wow that's low. I'm not very experimented cooking at such low temperatures, and I've always wondered about the "12 hour short ribs" you see on menus of fancy restaurants.

In any case I've never seen a cold start suggested for oven or grill cooking either, but that's what helps rendering the fat in a pan when cooking bacon or duck.... some people start their chicken thighs in a cold pan... I do that with duck breasts with great success.. so basically it seems to be a good method for melting fat... although I'm not sure if this works only for surface-fat or if it could help (or not) in the case of short ribs. Hopefully someone with more experience can chime in.

BTW I suggested that because you complained about your ribs being too fatty.

It would certainly add more cooking time, yes. But then again you have to turn the oven on from cold anyway, so you rather than wait to put the meat in, maybe put it in when you start the oven.

Maybe next time you cook those you could try my suggestion with only one rib, and put the others in the hot oven, see if you can make a difference? Best way to know.
 
#21 · (Edited)
From a technical standpoint, what is it about starting from cold that would render the fat moreso that starting at over 200°? Does the fat 'seize' up, or something similar, at higher temps. Or is it simply something starting bacon in a cold pan to render its fat? But why does it work that way?
 
#22 ·
From a technical standpoint, what is it about starting from cold that would render the fat moreso that starting at over 200°? Does the fat 'seize' up, or something similar, at higher temps. Or is it simply something starting bacon in a cold pan to render its fat? But why does it work that way?
Starting in a cold oven....some of the fat that comes with rib trims are of the "lard" variety (will feel waxy when you fun a knife across it).

Not all as it really depends on the butcher and his/her vision for those "leftovers".

The OP pix shows what I am talking about...gorgeous and full of potential.

Well worth $15 pp IMO .

If those room temp ribs were started in a cold oven there is a bit of extra time for the slow render and you would end up with a nice amt of high quality fat (roasted potato's yum) when the meat is still M/MR.

Agree with @French Fries the incomplete render is the cause of the unpleasantly greasy results.

Did that make sense?

mimi
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top