Home Forums Hunting & Shooting Hunter's Campfire Prime rib ????

We're having our Christmas dinner on the 28th and 1 of the guest bought the prime rib. I repackaged it today so I could keep in fridge and not have to freeze and so liquid in the vacuum sealed bag wouldn't sour the meat. I cut about a 2 pound piece off an end and there is no marbling to speak of and I cooked it to med rare starting at 450 for 15 minutes then dropped to 325 till thermometer hit 140, it ended up to tough to eat. Does anyone know of a way to cook this to make it chewable. I will be using the oven. I'm thinking just go pick out my own and maybe smoke what I have next summer or turn it into hash. Thanks

A lot of the "Prime Rib" that they are selling isn't prime grade beef. Biden Claus screws us six ways to Sunday.

Soak it in Worcester 3 days and refer to recent 24 hr Campfire prime rib thread for cooking.

This is my guess too.

Post is "With all the Prime Rib roasts being bought by the Fire guys" 24hourcampfire.com

Take it out of the package rinse and pat dry then place it in the refrigerator to “dry age” until your ready to cook. 7-10 days if possible. You can cover it with cheesecloth so the outside doesn’t dry out but it’s not necessary, especially for only a few days.

You cooked it to 140.
Cook to 115 to 120 for medium rare, let rest. 140 if too hot.

Alton Brown says pull at 118 for medium rare. I like it that way, but some of the fam thought it was too rare.

I am pulling it at ~120 today.

Aged it 8 days in the fridge. 6 bones. Peanut oil, salt,, pepper, rosemary.

How much will med rare help with no marbling?

I reverse sear them-- cook them at 225-250 on a smoker (or oven) until the internal temp is 105-110. Let it rest for 30 minutes then put it back in at 500 for ~10 minutes to sear/char the outside. This year I'm doing USDA Prime so I am going to be extremely careful not to overcook it.

118-120 for med rare, then cover and rest, it will continue to cook while it rests. I let mine rest a couple of hours then stuck it in the oven at 500 for 10 minutes to get a nice crust right before we ate.

I did one Prime and one select and they both came out great.

A Traeger is a nice cooking tool to have. You can use them in the cold too. Right now its about -10F and the Ribeye Roast has been going for about an hour. It has about another hour and half and when the interior temperature reads 125F then I will take it out and probably sear it in the broiler inside (even with the blanket it would be neigh impossible to get it up to 500F). We will see how it turns out but generally the Traeger does a pretty great job.

I like mine from 115-120…. Then I wrap in foil and stick it in a cooler for about an hour to rest.

Mathman is right though…. Proper cooking ain’t gonna change the quality/grade of meat….. You said you’re cooking on the 28th? Go buy a better one tomorrow and use the “gifted” one for fajitas or something …. Should be good sales tomorrow…. The gift giver ain’t gotta know 😉

Prime rib... this is how the boss does it :

take roast out of fridge at least 1 hr. before cooking.

apply pepper and garlic.

preheat oven to 500º.

Brown for 10 minutes.

Turn oven down to 375º and cook 45 mins.

Shut off oven - DO NOT OPEN OVEN DOOR !

*** Amount of time before you plan on eating. ***

(For small roast - 45 mins.) up to 4 lbs.
(For large roast - 60 mins.) 6+ lbs.

Turn oven on to 375º.

Check meat temp. rare 140º F, medium 160º F

Let rest 15 mins.

As you already know, you need to start with a piece of Choice or Prime beef. I suspect your friend went super cheap and bought a piece of Select, or worse yet, a grade that only the store he bought it from uses.
No way to fix it. Garbage in and garbage out

I'm just going to get my own, won't mention nothing and use this tough stuff in meat sticks or jerky.

Did it this way in the oven at 200 degrees pulled it out at 120 degrees let rest for an hour under foil on the counter then put back into a 500 deg oven for about 10minutes and pulled it out when I saw the desired color on it. Was cooked evenly pink all the way through and I think was much juicier than years past when we started hot and then cooked low
Got the instructions from lawysathome.com
Only negative was a lack of enough juice in the pan to make a gravy with. It all stayed in the roast. Family agreed it was how they want me to cook it again next year.

Bound to be 10x better than any nasty piss soaked rutty deer meat.

Even if it’s horse whipped grade

Lots of butter and Lipton onion soup mix. Sear on 50 for 15-20 mins lower to 325 till it gets to 135. I like pink all the way through. Can of consume mixed with the dippings from the meat for au gu and gravy. Omg it’s making me hungry.