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Prime Rib Christmas (Let's talk)

DallasSooner

By DallasSooner
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CycleTex87

CycleTex87 3008

Posted
Posted (edited)
On 12/25/2023 at 7:17 PM, Napoleon said:

I saw an article that I chose not to click on earlier this month that stated that the USA was no long a prime rib country. 

I was at my local HEB on Christmas Eve (they were open) to pick up my rib roast. Just in the 5-10 minutes I stood there, I bet those guys handled 150 lbs of rib roasts. Totally ridiculous amount of beef back there behind the counter. 
 

I did a garlic / herb / olive oil rub, and smoked it over apple & cherry.  Delicious. 

Edited by CycleTex87
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jimmyjazz

jimmyjazz 46998

Posted
Posted

Since so many of you miscreants have raved about the horseradish sauce I ripped off and tweaked, here you go:

Quote

1 cup sour cream

1/4 cup grated prepared horseradish

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

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Kennythetiger

Kennythetiger 9590

Posted
Posted
21 hours ago, jimmyjazz said:

As I've said many times, I totally ripped it from the internet, and then just tweaked it until my wife was happy.  (Story of my life.)

I would be offended if people didn't pass it off as their own.

I appreciate your generosity. I think I am going to try a prime rib and the resurrected tamale dressing for Christmas. 

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Tonesky

Tonesky 1042

Posted
Posted
On 12/7/2022 at 12:16 PM, jimmyjazz said:

Horseradish cream sauce is a must.  This is mine, I probably ripped it off years ago and slowly doctored it over time:

1 cup sour cream

1/4 cup grated prepared horseradish

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Looking forward to trying this NYE (Costco beef tenderloin).

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Mo Horn

Mo Horn 8933

Posted
Posted (edited)

This is the way to go... it's outstanding. If you watch the video he uses more salt and it makes a thicker crust. Just peel the crust off and don't eat it, but it makes for a perfect juicy result. 

https://www.foodnetwork.com/recipes/tyler-florence/roast-prime-rib-of-beef-with-horseradish-crust-recipe2-1957439

Edited by Mo Horn
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Masshole Horn

Masshole Horn 811

Posted
Posted
9 hours ago, Jerry Callo said:

I'm doing a prime rib this year.  Thinking about sous vide.  Anyone here done one that way?

I'm thinking about the same.

Plan is to dry brine for 48 hours, bath for 6 hours at 135. Pat dry and blast it in a 500 degree oven until it's nice and crispy on the outside.

I watched the Sousvide Everything guy on Youtube do 2 different roasts. He did them at 137. On one he he cut off the bones then trussed them back on. I think Kenji did the same remove and truss. I haven't decided if I will do that yet.

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jimmyjazz

jimmyjazz 46998

Posted
Posted
5 minutes ago, gsoda3 said:

For anyone in Austin, Randall's started their $4.99 (with $25 spent other than beef and alcohol I think) bone-in ribeye roast today. 

Yup, but they're USDA Select.  Might be kinda tough.  They are advertising Prime for $14.99/lb as well.  I think that will be our XMas Day lunch.

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gsoda3

gsoda3 3359

Posted
Posted
41 minutes ago, jimmyjazz said:

Yup, but they're USDA Select.  Might be kinda tough.  They are advertising Prime for $14.99/lb as well.  I think that will be our XMas Day lunch.

I missed that.  Definitely moves in priority to the bottom of my to do list today.  

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immamac

immamac 44220

Posted
Posted
1 minute ago, Spoosner said:

Anybody have a go-to recipe/instructions for smoking a prime rib in an Egg (technically a Vision)? 

Do you have another thermometer or just the one on the grill? It seems like if you are asking this question you may not use it much haha. 

Just follow any smoker recipe that exists, use the stone for indirect, put it on the top rack in the center, you want to put wood chunks on the bottom of the firebox over the ash hole then cover with lump. 

I use pecan and oak lump (B&B) about 4 healthy chunks then enough lump to cover the bowl, light 2 sides and let it get to temp 255-275 is where you wanna keep it. 

Go until IT is 117-120, pull it off. Take everything off including indirect stone, get the grill up to inferno (550+) blow the ash off the coals, throw the roast directly on the coals for 2 min each side to crisp it up. 

Rest till it comes up to 132+, cut it open and eat. 

Alternatively you can just wait till 110IT then leave it all the same and crank it as hot as it'll go indirect and pull it when it hits 15-18 degrees off your target IT. 

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Spoosner

Spoosner 87

Posted
Posted
1 minute ago, immamac said:

Do you have another thermometer or just the one on the grill? It seems like if you are asking this question you may not use it much haha. 

Just follow any smoker recipe that exists, use the stone for indirect, put it on the top rack in the center, you want to put wood chunks on the bottom of the firebox over the ash hole then cover with lump. 

I use pecan and oak lump (B&B) about 4 healthy chunks then enough lump to cover the bowl, light 2 sides and let it get to temp 255-275 is where you wanna keep it. 

Go until IT is 117-120, pull it off. Take everything off including indirect stone, get the grill up to inferno (550+) blow the ash off the coals, throw the roast directly on the coals for 2 min each side to crisp it up. 

Rest till it comes up to 132+, cut it open and eat. 

Alternatively you can just wait till 110IT then leave it all the same and crank it as hot as it'll go indirect and pull it when it hits 15-18 degrees off your target IT. 

Thanks. I'd put my experience at "seasoned rookie", ha. I've done ribs, chicken wings, and turkeys. This would be my first venture into a hunk of red meat is why I was asking. Yes, I have temp probes.

Ballpark timing to reach "117-120" on an 8-10 lb roast? Big green egg.com says "To approximate the total cooking time, allow about 11 to 12 minutes per pound for rare and 14 to 15 minutes per pound for medium rare."

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immamac

immamac 44220

Posted
Posted
3 minutes ago, Spoosner said:

Thanks. I'd put my experience at "seasoned rookie", ha. I've done ribs, chicken wings, and turkeys. This would be my first venture into a hunk of red meat is why I was asking. Yes, I have temp probes.

Ballpark timing to reach "117-120" on an 8-10 lb roast? Big green egg.com says "To approximate the total cooking time, allow about 11 to 12 minutes per pound for rare and 14 to 15 minutes per pound for medium rare."

However long it takes. You can hold it for an hour no problem in a cooler or oven on warm. Better to be early than late and right on time is basically stupid to try for. 

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Jerry Callo

Jerry Callo 8956

Posted
Posted
42 minutes ago, Spoosner said:

Anybody have a go-to recipe/instructions for smoking a prime rib in an Egg (technically a Vision)? 

I did mine on my Vision kamado a couple years ago, but I have a Joetissorie.  There is a guy who has done kamado cooking videos for years and now is branded with Kamado Joe - John Setzler.  When I was first learning to use the kamado, I watched his youtube videos and learned a bunch.

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Etexhorn13

Etexhorn13 3091

Posted
Posted (edited)
9 hours ago, Spoosner said:

Anybody have a go-to recipe/instructions for smoking a prime rib in an Egg (technically a Vision)? 

I did mine on my vision Kamado last year and it turned out great. I honestly don’t remember the exact recipe or cook time, but just allow plenty of time and find a recipe you like seasoning-wise. Howtobbqright is a pretty good resource for cooking meats on different smoker types, if not for using the recipes he posts as well. You might start there.

https://howtobbqright.com/2018/12/07/hickory-smoked-prime-rib/

Edited by Etexhorn13
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Steamboat1874

Steamboat1874 4289

Posted
Posted

The last time I did a prime rib (at least 15 years ago) I followed a recipe that called for a really hot oven at the beginning but then you turned the oven off at some point and just let it sit in the oven without ever opening the door.

Turned out great and the Yorkshire Pudding made from the drippings was spectacular.

Need to do it again.

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CHIEF

CHIEF 5208

Posted
Posted
On 12/17/2024 at 9:01 PM, Jerry Callo said:

I'm doing a prime rib this year.  Thinking about sous vide.  Anyone here done one that way?

Yep, page 2. I use two of the oven bags, in case one breaks (they come in a two pack anyway). Drop it in the water till all the air is gone. Cold smoke 2-3 hours afterward. My smoker will still make a crust at a low temp. If yours doesn't may want to put it on a high temp grill and sear it on each side for a couple of minutes between turns.

CHIEF

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