prime rib?????????

[deadminnowcatcher]

I just bought a quarter beef. I have something they labeled rib steak. Would this be the prime rib???????

[jerk bait]

Prime rib cut into steak. Ribeye steaks usually with the bone. I usually leave them as a rib-roast and cook for x-mas

[deadminnowcatcher]

can i cook these like prime rib????

[jerk bait]

Are they cut into steaks or a roast?

[deadminnowcatcher]

steaks

[jerk bait]

If they are cut into steaks it would be hard to roast them like prime rib. Again what you have are rib-eye steaks. Olive oil salt and pepper and grill to medium rare.

[Phred52]

deadminowcatcher, NO that is not Prime-Rib, They're very tasty steaks but they're cut the wrong way. If you want a true "Prime-rib", I would suggest you get friendly with your local butcher and have him cut, season and roll,one for you. It IS worth the money!!! Phred52

[Big Julie]

My family is thinking of doing a prime rib for Christmas...

Does one benefit enough from seeking out a 'prime' piece of meat instead of choice etc.?

[prov1900]

Big Julie,

From what I have read, because I am wanting to do the same, is that you want to seek out the "Prime" vs Choice, if possible. Prime is just the grade, meaning the highest. I would assume that choice cuts that are labeled as prime rib, really isn't. I was looking at these this morning in fact and saw a lot of prime rib labeled as choice. I would really advise going through a butcher, one you trust/know if you are going to spend the coin on a prime rib. Also, from what I saw this morning, the price isn't much different between prime and choice anyway. I also am assuming that choice is going to come out closer to roast beef than prime. To you real chefs out there, please correct me if I am wrong. I nearly pulled the trigger on getting one today to make for tomorrow (and practice), but chickened out. $60 bucks makes for expensive practice.

[thirdeye]

I'm far from a "real chef", more of a backyard one but here goes....Prime rib gets its name from the cut of meat, which is the prime cut of the standing rib roast. In other words, the best or most desirable section, usually judged by the cutter. This entire roast is made up of ribs 6 through 12, counting from the roping end of a steer and a prime rib can be a 2-rib, 3-rib and so on. Now for the confusing part. The USDA grades of beef are prime, choice, select, canner, etc. If you can find a prime grade prime rib, by all means get it as most go to restaurants. If you can't, get a choice grade prime rib.

Try to get a bone-on one with a nice red color, good marbling and a thin layer of fat. Remember, fat will give you flavor and moisture. I prefer not to have the bone pre-cut away from the roast, but it's hard to find one that has not been. They are attached with string. You can untie them to add seasoning to the inboard side of the ribs, then tie back up.

[Tippman]

I love when people post pictures in this recipe forum

[Windy City Walleye Hunter]

You got to love pictures of MEAT!

Like Deadly Teddly (the Motor City Madman) says....

You can't grill it, till you kill it!

Windy

[Jim Almquist]

All those darn pictures do is make me hungry. I think I need to go get something to eat.

[Tom Linderholm]

Quote:

---

Big Julie,

From what I have read, because I am wanting to do the same, is that you want to seek out the "Prime" vs Choice, if possible. Prime is just the grade, meaning the highest. I would assume that choice cuts that are labeled as prime rib, really isn't. I was looking at these this morning in fact and saw a lot of prime rib labeled as choice. I would really advise going through a butcher, one you trust/know if you are going to spend the coin on a prime rib. Also, from what I saw this morning, the price isn't much different between prime and choice anyway. I also am assuming that choice is going to come out closer to roast beef than prime. To you real chefs out there, please correct me if I am wrong. I nearly pulled the trigger on getting one today to make for tomorrow (and practice), but chickened out. $60 bucks makes for expensive practice.

---

I am a firm believer, if you are going to do it do it right. Selecting a Prime grade beef is by far the way to go and for you meat guys that know your product kudos! There aren't many "chefs" out there know as much as you do about grade, cuts, and selection. Pulling the trigger on a product that runs $10-$16 a pound is a tough buy to swallow, keep in mind that many folks out there would not be able to tell the difference once cooked (if done right) of a prime vs. choice grade, that can even be said up to select when you are talking about a slow roasted product. Now try that with a grilled steak and they will call you out.

Case in point, on several occasions I have served roast beef (choice inside round) that was cooked in a manner such as prime rib and thus mistaken by the guests at the banquet. I had to let them know the next day after meeting with them

Here is a quick reference to where your meat is coming from on your cattle:

For more information on the USDA grading process and how to buy meat Click here

[Big Julie]

Cheffrey,

Thanks for the explanation. I am going to try to copy your post and save it for future rreference.

I did want a 'prime' cut of prime rib to do Christmas dinner particularly special. I am passionate about my food.

I called around and found a local grocery store (Eldens) who could get a 'prime cut' of prime rib. $14/lb.

BUT, on sale just before Christmas for $9.

PERFECT!!!!

So, went online to where else but the food network and found a few different receipes and combined them to get this:

Standing Rib Roast with Cabernet au Jus

1 prime cut prime rib (12 #)

10 roasted garlic cloves

1 tsp. each fresh rosemary and thyme, roughly chopped

Kosher salt and freshly cracked black pepper

Olive oil

2 carrots, 2 celery, 2 potatoes, 1 onion cut in chunks

2 cups Cabernet Sauvignon

Pinch sugar

¼ cup water or beef drippings

2 tablespoons chopped parsley

Preheat oven to 275 degrees

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 2 teaspoons salt, 1 teaspoon pepper, the rosemary and thyme, and stir to blend.

Slice the fat layer off and remove. Pat the spice mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast. Season the roast with the remaining 2 1/2 tsp salt and 1 tsp of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Scatter the vegetables around the meat and drizzle with olive oil.

Roast for about 20 minutes per pound (4 hrs for 12 #) for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 120 to 125 degrees F. for medium rare.

Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.

Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus.

Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce to remove the solids.

Can't wait

[Phred52]

Big Julie, That sounds like one of Alton Browns' recipes. Can't hardly go wrong there. Good Luck and ENJOY!! Phred52

[WaveWacker]

I'll be making up about 14lbs of "cow back" myself up in Alex. for New Years Eve dinner. Something I've done for about the last 5 years. I will be spinning mine on the rotisserie on the Weber gas grill. Typically just run the two outside burners on low, low/med. Coat the outside with some onion powder and Original Ms. Dash. When you check for temp. I'll pour some more of these seasonings on it to build up a nice crust. Typically pull it when she reaches ~130 degrees in the middie of the middle of the piece of meat. Let sit for 20 min. or so before slicing up.

[Big Julie]

WW,

Please tell me more about doing a prime on a spit.

I'd love to spin ours, but haven't done one this way before and am leery I would screw it up.

I have a fourth burner on the back of the grill just for the spit.

What temp do you use? Would 275 for 20 min/# be good on the grille be the same as the oven?

The meat isn't perfectly round by any means, will the outsides be overly done?

Please tempt me more.

Thanks

Now that I'm thinking about using the rotisserie and the uneven nature of the meat, what a perfect opportunity to carve it a little differently to accomodate those who want a more well done piece. (yes, we also have those people in our relation who just don't know better) haha

[WaveWacker]

Well none of them have been exactly the same. As stated, I utilize a 3 burner grill and typically run just burners 1 and 3 on low, low/med. Temp will start out around 250 or slightly under with the cold piece of meat and run around 300 when it gets closer to being done. When I do the math the 20min/lb of meat does come out close. I typically get mine tied up so they are in more of a cylinder but have done a non tied one before. You will really speed up your cook time if you allow the meat to reach room temp by setting it out on the counter top for an hour or two prior to cooking. I only check the temp in the middle of the middle of the piece of meat. Usually when she touches 130 I'll pull it off and let it sit for 1/2 hour or so. Cut it right down the middle and serve to the outside with obviously the first cuts being your more med/rare and more done as you go out. Don't forget to mix up a batch of Johnny Juice (Au Jus) with some extra butter in it for dipping.

Oh and the most important thing, that Silver Lake Boy taught me, always, always have a glass of Merlot or Cabernat as you cook.

[Big Julie]

WW,

Thanks for the idea. I have been thinking of doing it on the grill, but couldn't pull the trigger on the idea without your comments.

I will offer a salute' to you with a glass of cabernet Christmas morning over the grill.

I like your style.

Julie

[WaveWacker]

And I to you on New Years Eve afternoon as I "spin meat" off of the deck overlooking the frozen waters of Lake Ida

[Big Julie]

Big Julie, [Please read forum policy before posting again, Thank You]

[sparcebag]

According to USDA rules a prime rib can be labeled so If its choice rated meat it will be labeled as standing rib.Only Prime rated can carry the label PRIME.you could get a select rated meat labeled as a standing rib.Most Prime cuts go to resturants but on request of your butcher you can order it.Or I believe some highclass stores do carry prime.Only difference is fat marbled in meat grain,and a choice standing rib (rear cut)will be really close to a prime rib (front cut)

[DARK30]

Da Rib is in the oven as I type this...even gonna wash it down with a chunk o Lutefisk

[john.wells]

Quote:

---

I nearly pulled the trigger on getting one today to make for tomorrow (and practice), but chickened out. $60 bucks makes for expensive practice.

---

I believe cheffrey touched on this, but in case you read past it, just go buy a good piece of meat and practice with it. For about 25 bucks, you can get a nice sirloin tip roast that has about the same size structure as prime rib. It is not nearly as tender, but tender none-the-less and darn flavorful.

A nice seasoning to use is simply kosher salt, coarse ground black pepper, garlic powder, onion powder, paprika and ground sage. Form a fairly heavy crust on the meat with seasonings and refridgerate for 3-4 hours and then let the meat warm up at room temperature for about an hour. On a preheated grill,Sear the meat on high heat (turn meat so every surface is seared without really cooking it) and then move meat to indirect heat. Cook to an internal temp of 140 degrees F. Turn the meat occasionaly (no need to flip) so that no one side is facing the source heat the whole time. Total cooking time is ABOUT 3 hours, but may take more or less time depending on the many variables of outdoor cooking and types of grills.