Home Forums Hunting & Shooting Hunter's Campfire With all the Prime Rib roasts being bought by the Fire guys

It might be nice to see a selection of methods of preparation.

Maybe get an idea of who the Fire Rib Roast Top Chef may be if the guys with several try a few different programs.

I'd for sure like to see Pharmsellers recipie.

PM or on the open forum?

Hey Paul, clue: It's Christmas Season.

I wouldn't pull that kind of BS and ride a bike in the hwy. Just saying.

Ask Q phugtard.

My wife's secret recipe.

We have a new grandson due any time in Kansas city. The Hereford House is always a stop for me along the way.
Rick

My sister-in-law's father used to own a restaurant that served prime rib. He had an interesting way of doing it: he'd thoroughly season the outside with salt, pepper, and a few other things, then let the roast reach room temp. He then wrapped it in foil, and put it in a 500 degree oven for a short time. Then he'd pull it out and let it rest for a long time.

Sounded absurd to me, until I watched him make 3 roasts for a huge family gathering. All three were perfectly medium rare.

I cook into about one pound steaks on the grill. Cook to about medium or a little less. I also cook as a roast, or Prime Rib.
Turn the oven to 500 degrees and cook for 10 minutes per pound. Them turn the oven off and let set until cooked as you like in the center of the roast as measured by a meat thermometer.
Turns out really good and tender.
Rick

Top one sous vide then seared. Bottom low and slow in oven then high heat to sear

Whoa. Magnificent.

Low and slow at what temp until what internal temp and then how much high heat until what internal temp, pls?

I did, fughktard. He said ask the Fire because most guys here aren't a stupid POS like you.

Looks great.

Christmas is five days out.

Time to learn how to cook.


LOL

Started with a seventeen pound prime rib roast with seven bones, trimmed the fat, cut it in to two roasts, one with three ribs, one with four ribs. Removed the meat from the end of the ribs, sliced the rib bones off, and tied the rib bones back to the roast. Salt and pepper only, lots of it.

In the smoker at 225 with a little hickory for four hours. Let rest for about half hour. Cut strings, removed rib bones. Seared on extremely hot gas grill about two minutes each side. It was pretty damn good.

Almost 250 bucks seems crazy. I'm sure it tastes good.

What is the definition of extremely hot in this instance? North of 800°F?

Thanks, Rick. Last one I did was a cheap grade from HEB, minimal marbled. I soaked it 3 days in Wooster and maybe a bit of CAB wine.

4 lbs in the oven for 20 min at 500 or 550 and turned the oven off. When the oven cooled down I took it out.

Unreal. Best PR I've ever had. And unreal tender and juicy. I couldn't believe it.

I bought a whole PR the other day that will make 4 nice sized roasts. I guess I'll try one done at 225 until internal hits 100 and then take it out while oven heats to 550 and cook until internal hits 120. Take it out, cover losely with foil 20 min and then check it out.

Oh Lort. I'd get up on that.

Hey, you can count too?