Prime rib question?

RUGER

RUGER

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Ok so I was at the store earlier and they had prime rib roasts.
They had 4 I think that ranged from about 4 pounds to around 8 for like $8.00 per pound.

What would be the downside to getting one, slicing it into steaks and just grilling it?

I assume the normal way to cook them is to season them and put them in an oven or on a smoker?

Just curious, they sure did look good and I love prime rib but know nothing about cooking them.
 
I season then "sear" the prime rib in my cast iron skillet

After searing I insert digital thermometer into center of meat

Place in oven at 200 degrees and remove when internal temp reaches 120 degrees, this will take a good while on a 4 boner

Pull out and let rest for about an hour before slicing
 
Believe it or not I was just looking up "how to cook prime rib".

There's several good sounding recipes on the net.

One says cook at 500 deg. For 6 minutes per pound.

Then cut the oven off and let it set for 2 hours , slice and eat.

That sounds easy enough!
 
lol a prime rib sliced into steaks is called a ribeye. when i dry age my steaks i start with a 107 or 109 rib. after its aged, i debone it, trim the cap into my personal cut and the rest of the eye i slice into steaks. i dont care for a full bone in ribeye steak.
 
I have smoked a few on my Weber and after 3 hrs I pull and rest it.I slice and then grill my wife's til the red is gone or else :shock: .A good rub with salt pepper garlic and any thing else you like.Horse radish sauce on the side and don't forget to throw hickory on when smoking :tu:
 
Be careful buying any good steak or prime rib on sale. I started paying attention to the fine print on these sales and most turn out to be a select, or even standard instead of choice.
 
Smo":1wrnwjvx said:
Believe it or not I was just looking up "how to cook prime rib".

There's several good sounding recipes on the net.

One says cook at 500 deg. For 6 minutes per pound.

Then cut the oven off and let it set for 2 hours , slice and eat.

That sounds easy enough!
Click to expand...

lol i tried that recipe last Christmas. lets just say by the 20 minute mark smoke was coming out of the vents. turned on the oven light and the liquid fat was spewing off the roast like a volcano.
 
Smo":31u1kr90 said:
Bone in ? Would that be like a beef chop ? LOL
Click to expand...

some call them a cowboy cut. if you dont trim the bone down then they are called a tomahawk chop. either one about 2 inches thick and about 40 0z.
 
So a prime rib sliced is a bone in ribeye, makes sense... duh :)

Still at just over 8 bucks per pound that ain't bad for them, just wonder about the quality of the meat.
 
prime rib in advertisements is a misnomer, as very little beef in the US is graded as primeand usually goes to restaurants. i bought one from a kroger sale and they were choice ribs. a 7 rib roast was 11 pounds and right at 100 bucks at murray ky. i was very impressed with their butcher shop.

the "economy" grade that they have stamped at some of the smaller super markets or non usda stamped are standard or commercial grades. i did one of those boneless one time, didnt turn out too bad but i salt and pepper rubbed it in the frig for 24 hours as a dry brine then smoke for 4 hours and finished in the oven. left overs made great sandwiches.

FYI, all of the black canyon or certified angus will be top choice grade.
 
Put a three bone (4 steaks) on my Weber not long ago. Placed coals on one side, roast on the other. Cooked just over 3.5 hours. Was somewhere between medium rare and medium. Let me tell you, the outer pieces were amazing. Kinda like a burnt end. Used a dry rub from Publix that had an "R" on the label. Made some killer sandwiches with it.
 
I do a couple prime ribs every Xmas. I will also do one every now and then. I do start with a high heat for a few min than go way down. I grew up working in my dads place that served it so it is common for me. We would cut our ribey from the whole lip on loin. That is the real name for it. I have brought them for less than 8 a lb though and if you a good at cooking some of the Mexican beef turns out great.

Sent from my VS988 using Tapatalk
 

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