I'll never order Prime Rib at a restaurant again!!!

[Phred52]

Well, Looks like I know what I'm doin' next saturday! 120* here I come!!! Personally I prefer my P.R. that it's just 'heated through', savoring the center slices. I know it'll be a battle convincing the family that it's not raw. Oh well, They can eat weenies. Phred52

[deerminator]

Anyone have the cahones to dry age some prime rib. I saw Guy Fieretti (spel) do this on the foodnetwork once and he said most people are afraid to try it but that its safe. He let it sit in the fridge for like two weeks I think and then cut the crust off afterward.

[dewey1]

JUST DID A 7 LB. ONE YESTERDAY ON THE WSM. COWBOY WOOD, AND 3 SMALL PIECES OF APPLE. IT RAN AROUND 210 DEGREES. TOOK ABOUT 2 HRS. PULLED IT AT 115, COVERED IT WITH FOIL AND A TOWEL. LET IT REST TILL THE TEMP QUIT GOING UP, ABOUT 45 MIN. IT FINISHED AT 134. THE THING WAS MED RARE THE ENTIRE WAY THROUGH, WITH A SLIGHT SMOKE FLAVOR TO IT. TO ME, THIS IS THE ONLY WAY TO DO IT.

[croixflats]

Anyone have the cahones to dry age some prime rib. I saw Guy Fieretti (spel) do this on the foodnetwork once and he said most people are afraid to try it but that its safe. He let it sit in the fridge for like two weeks I think and then cut the crust off afterward.

Two weaks in the fridge for me be a bit risky for me. With the door opening and closing I think it be hard to regulate the temp and humidity that long of a period. Ive done it for 3 days and that makes a differance. Though I have now switched to a strip loin roast as my favorite. To me the strip loin has the same melt in your mouth texture and taste with out the added fat and grissell for a fraction of the cost of a prime ribb. Both are great cuts of meats dont get me wrong.

[Swimbait2009]

Alton Brown also did a dry aged piece of meat. I agree with Croixflats that if you don't have a dedicated fridge, 2 weeks would worry me.

[Windy City Walleye Hunter]

Black Jack,

I have to chime in with a winner. If any of you guys are ever in the south suburbs of Chicago you have to stop at Jack Gibbons Steak House. One of their specialties is a 32 oz bone in prime rib that I would put up against any home cooked beast. This thing is straight out of the Flintstones, I am waiting for the table to tip over when the waitress puts it in front of me! I put a ton of fresh ground horseradish on it for an extra kick! You can go with garlic mashed on the side but I go with their Au Gratin for an extra $2, well worth it. The whole meal will only set you back around $30 which is a pretty good value in Chicago. Most of the famous places downtown will set you back a hundo easily. The owners name is Dave and he is a great guy. They have a pretty decent bar and Hawk Harrelson is a frequent visitor. I have shared many a drink with Hawk and watch him do his famous Hawk Walk after he has had a few too many! Great guy with tons of baseball stories.

Put Jack Gibbons in Oak Forest, IL on your radar screen when you visit the Windy City!

[Mid-Lake Rock]

Anyone have the cahones to dry age some prime rib. I saw Guy Fieretti (spel) do this on the foodnetwork once and he said most people are afraid to try it but that its safe. He let it sit in the fridge for like two weeks I think and then cut the crust off afterward.

This past Saturday, I smoked a prime rib that was very well past the expiration date. It was purchased in a food saver type bag. We kept watching the blood and over the course of many weeks it went from a light red/pink color to very dark. My buddy is a chef and claims this is when the PR will taste best. Last week, we opened the package and put rub on the PR and let it sit for a few more days. Not really the same as dry aging, but another method. Everyone loved it and nobody got sick. I ate some very rare pieces and it was excellent.

BTW, I agree with the original poster. Prime rib always seems to be better when done at home. When I was a kid, I had prime rib at a restaurant and never wanted to eat it again - yuk. Then, my mom slow grilled one for easter and since that time I've always enjoyed them at home.

[mylineswet]

I have had people that want a "done" piece when I have prepared a prime rib. An easy way to make the med rare cut into a looking like done cut is to soak it in the Aujues (sp) sauce and it turns darker and no more pink. They will never know the difference if you don't tell them. It has worked for me several times.

[Borch]

I thought when I started this post I'd get more posts defending the restaurants, or saying try the prime rib at 'BillyBobs' Steak House. At least I have a better idea of why restaurants can't provide a good hot chuck of prime rib. And reading some of your posts and looking at that one picture has made me determined to try it on my grill. I have a sirloin tip roast in my freezer that I'm going to practice on, then onto PRIME RIB. One problem I have is my wife doesn't like her meat as rare as I do, been working on her with the venison, she will eat it pink (and juicy!). Guess she gets the end chunk on the prime rib!!

Anybody that has done their own prime rib feel free to chime in on their cooking method for GOOD prime rib.

We have a place near our home, Hayloft, that makes excellent prime rib that they serve only on Friday and Saturday. The place isn't much to look at but the broasted chicken and prime rib are very good. I've tried it else where and I'm disappointed every time. Very blah tasting and tough. I've had a few that have been done at home and they are very good as well most of the time. It all depends on who's doing it and whether they know what they are doing.

[BobT]

I have had people that want a "done" piece when I have prepared a prime rib. An easy way to make the med rare cut into a looking like done cut is to soak it in the Aujues (sp) sauce and it turns darker and no more pink. They will never know the difference if you don't tell them. It has worked for me several times.

Actually, if prime rib is done well, it is cooked in Au Jus. That's part of the process. At least that's how my wife has always done it during her 30 years working in the restraunt industry. For well done cuts, try ordering the end cuts.

[Jeremy airjer W]

You can't beat the Dam Supper (Orr, mn) club Saturday night prime rib special. The best prime rib I have ever had!