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  • Prime rib recipes?

    Looking for a great prime rib recipes. Anyone have one?
    www.AvidArms.com I'm STIHL out of conditioner!!
    Finally joined the ranks of broke homeowner
    Am I short stroking or going to fast?

    I know he has a bush

  • #2
    Prime Rib speaks for itself. Season it with kosher salt and butcher black pepper overnight.

    2 good methods to cook that I like for a full 8lb roast...

    1) 250 degrees until internal temp is 129. Pull it out, wrap it foil, and towel, and toss it in a cooler for 30 min.

    2) Hot n fast Weigh the roast and multiply by 5. So an 8lb roast goes in the oven 40 minutes at 500 degrees. Turn the oven off at that time, and let the roast just stay in there until internal is 133. Itll be ready to serve immediately from there, nonneed to rest in foil.
    Sticky Lips at High Noon!

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    • #3
      Im with the Hot n Fast method
      I Baste with butter, and rub brown sugar all over to make a great crust

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      • #4
        I'm thinking of trying sou vide or however you spell it and finish in oven at 500 for 15 minutes
        www.AvidArms.com I'm STIHL out of conditioner!!
        Finally joined the ranks of broke homeowner
        Am I short stroking or going to fast?

        I know he has a bush

        Comment


        • #5
          Wouldn't do that. It will he over cooked, and not crispy on the outside

          Comment


          • #6
            i do basically DWA's hot and fast when i do it in the oven. and i wrap it with plastic wrap in the fridge with the seasoning.

            but i smoked ours last christmas eve and it was banging too, will probably do that again this year.

            i did 225° to 120 internal temp, then i reverse seared it on cast iron to 135°
            that 10 pounder took about 5 1/2 hours

            with these big chunks of meet I always let 'em sit 15-20 minutes before cutting & serving. even longer for full briskets (hour)

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            • #7
              So I've been reading this thread, then I stumbled upon a Twitter thread where a guy was talking about the new Smoker his wife bought him. Someone chimed in with tips on how to use the smoker and recommended he get a 'Meater'. I had to google 'Meater', and once I saw what it was I figured I should share here. I've seen plenty of bluetooth meat thermometer systems before, but they all rely on wires connecting the thermometer to a base station.

              https://store-us.meater.com/products/meater
              NRA Life Member
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              www.unconvictedfelon.com
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              I was thinking of his cannon.

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              • thughes
                thughes commented
                Editing a comment
                Imma hack it and make you burn your steaks!

              • WARFAB
                WARFAB commented
                Editing a comment
                That's just mean.

            • #8
              Originally posted by WARFAB View Post
              So I've been reading this thread, then I stumbled upon a Twitter thread where a guy was talking about the new Smoker his wife bought him. Someone chimed in with tips on how to use the smoker and recommended he get a 'Meater'. I had to google 'Meater', and once I saw what it was I figured I should share here. I've seen plenty of bluetooth meat thermometer systems before, but they all rely on wires connecting the thermometer to a base station.

              https://store-us.meater.com/products/meater
              That's pretty cool looking and honestly expected it to cost more
              www.AvidArms.com I'm STIHL out of conditioner!!
              Finally joined the ranks of broke homeowner
              Am I short stroking or going to fast?

              I know he has a bush

              Comment


              • #9
                Originally posted by Norm Deguerre x2 View Post
                Wouldn't do that. It will he over cooked, and not crispy on the outside
                Couldn't I just cook to lower temp before throwing in oven to account for carry over?
                www.AvidArms.com I'm STIHL out of conditioner!!
                Finally joined the ranks of broke homeowner
                Am I short stroking or going to fast?

                I know he has a bush

                Comment


                • #10
                  But .. why ..??
                  needless extra work an futzin around

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                  • #11
                    So I made the prime rib today. Came out great. I did end up trying the sou vide. Here is the instructions I went with.
                    https://bestbeefrecipes.com/sous-vid...tter-prime-rib

                    Left overs picture.
                    PXL_20211219_030600516.jpg
                    www.AvidArms.com I'm STIHL out of conditioner!!
                    Finally joined the ranks of broke homeowner
                    Am I short stroking or going to fast?

                    I know he has a bush

                    Comment


                    • Norm Deguerre x2
                      Norm Deguerre x2 commented
                      Editing a comment
                      I will take any kinda leftovers like that which you have. ????

                  • #12
                    Looks fantastic. !!
                    I would have preferred a hit more bark

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                    • #13
                      Originally posted by Norm Deguerre x2 View Post
                      Looks fantastic. !!
                      I would have preferred a hit more bark
                      I totally agree with you on that.
                      www.AvidArms.com I'm STIHL out of conditioner!!
                      Finally joined the ranks of broke homeowner
                      Am I short stroking or going to fast?

                      I know he has a bush

                      Comment


                      • #14
                        Yum!!

                        Yeah, the bark is definitely a great enhancement.

                        I've used this cooking method quite a bit for frozen steaks. We buy 1/4 cow every year in the spring and get a couple hundred pounds of beef into the freezer in the basement. Times where planning ahead didnt work, I take frozen steaks and drop them in a zip lock bag and put them in water on the stove. I leave the top of the bag open and clip one edge to the side of the pan with wooden clothespins. Drop a temp probe in the water and jeep an eye on it. Try to go to 130, sometimes have to dump some ice in, but its a perfect cook. Sear the be-jesus out of both sides after and a scalding hot cast iron pan. Delish!!
                        Sticky Lips at High Noon!

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                        • #15
                          Where ya buy that Beef there Bucky. ?? I use 7 Bridges Farm, as it's close
                          But its hit-n-miss quality wise
                          I don't mind paying more, but its gotta be good
                          We are at a 50/50 point of late ..not encouraging..
                          Last edited by Norm DeGuerre; 12-20-2021, 08:44 PM.
                          sic semper boogaloo

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