Prime rib - what cut of meat? How do you do yours?

[BLACKJACK]

When I go out to eat I like to eat prime rib but the last few times I've been disapointed, it was like a chunk of roast, too well done, or I've had cases where its been cold, so I need to tackle it on my own grill.

What cut of meat at the butcher is used for prime rib? Is it the loin? I've bought 1/4's of beef and none of the packages say prime rib, you can have rib steaks, you can have rib eyes, you can have sirloin tip roasts but I've never seen anything labeled as prime rib. Can you buy it at a grocery store meat dept or do you have to goto a butcher?

On to cooking it. What internal temp works for you? What if your wife likes her meat a little more done, as in not bloody? How do you get the au jou (sp) sauce saved aside?

[Woolybugger]

Hey Blackjack, I don't know much about cooking the meat other than low and slow to keep it nice and tender and juicy. At the butcher shop you can buy prime rib as a standing rib roast. The prime simply indicates quality so the meat you purchase may not be certified "prime". It could be disguised as one of the rib steaks, you may want to ask your butcher.

When you are cooking, make sure you have a drip pan under the meat (usually a throw away pie tin is nice). You will want to be cooking over indirect heat so the pan will not be right on the coals or burner of your grill. As far as the variation in styles between you and your wife, usually cutting from different portions of the roast will handle this. Give her an end piece and you can take from the center which will be more rare.

[woody1975]

Slow and low is great AFTER you sear it.

I grill it in direct heat for a few minutes until the entire roast is seared. This will keep the juices in the roast. I agree give her the end pieces and keep the good stuff for yourself. Another good thing is to let the roast stand for about 15 minutes after cooking, this will just allow the flavor to remain in the roast. Once you start cutting it, the juices will start flowing and you can get your au jus from that.

DL

[Tom Linderholm]

Quote:

---

What cut of meat at the butcher is used for prime rib? Is it the loin? I've bought 1/4's of beef and none of the packages say prime rib, you can have rib steaks, you can have rib eyes, you can have sirloin tip roasts but I've never seen anything labeled as prime rib. Can you buy it at a grocery store meat dept or do you have to goto a butcher?

---

Your looking for a Prime grade Ribeye, or even if done properly you can do a choice. If you are dining out, and paying under $15 for a 10 ounce cut you are likely getting a select grade cut or worse. Meat is going up in price every day. Price will tell you what you are getting. Then again, some folks can do miraculous things with a poor cut of meat.

[101winchester]

I do mine @ 500 degrees for about 6 minutes per pound, then shut the oven off and let it sit in the oven with out opening the door, despite temptations, for whatever remains of 2 hrs. should bring the internal temp up to 140s. Pull it out and let is sit for 10 minutes for the meat to set up. As far as your wife liking a more well done piece, give her the cut off either end, they will be done more and as you work your way in the rarer it will be. I cover mine with a spice craft rub I found and then on top I cut up 3 whole onions (sliced) to cover the top, they get burnt hard but the juice still goes into the meat.

Sometimes with the bigger ones 14+ pounds you have to let cook a bit longer but crack another cold one and watch your thermometer. Top with marinated Portabellas and some horseradish and a nice red to wash it down with it don't get much better. Enjoy Tim

[BLACKJACK]

What is a good price per pound to pay for a standing rib roast at a butcher shop?

[mittni]

Prime rib and ribeye steaks are the same thing or the same cut of meat I should say. The only difference is that a ribeye steak is cut off the roast before it is cooked.

But I do have another question is Has anybody done a complete Prime Rib like a deep fried turkey? I do think that would be good but I would not like to ruin a $100. peice of meat

[Tom Linderholm]

Quote:

---

What is a good price per pound to pay for a standing rib roast at a butcher shop?

---

Gosh, butcher shop I would say your going to be in the $7-9 range per pound for a good piece of meat depending on the size of cow it came from. A 11-13# prime is ideal. When you get into larger cuts your going to start losing quality as your likely taking a cut off of a older cow.

Quote:

---

But I do have another question is Has anybody done a complete Prime Rib like a deep fried turkey? I do think that would be good but I would not like to ruin a $100. peice of meat

---

When I first started at Grand Superior Lodge the prior chef had a Beef Tenderloin that they would deep fry, I have to admit it wasn't too bad. But it went against everything I have ever known about cooking a good quality piece of meat.

He would grill the steak to a temp below ordered, then egg wash and roll in panko, fry till golden brown.

When I changed the menu the following season it was dropped. Never had anyone inquire as to why it came of the menu.

[countryboy9799]

Blackjack,

I just got a quarter of beef from Wick's and had not cut it into steak's. I also asked them if they could season it with the Auj Jus or whatever seasoning they used. I havent had a chance to prepare it yet so I cant tell you for sure if its good but I would guess it is.