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#3117107 - 12/28/17 11:20 PM Prime Rib
tripod3 Online
PM senior

Registered: 09/27/04
Posts: 8227
Loc: WA
A friend stopped by yesterday and gave me a prime rib that they didn't cook for Christmas. It needed to be cooked and over 8 lbs was way to much for me to be greedy with.
I called a couple others to share. Made a rub and put sea salt over that. Seared it then cooked.
It was so good we could barely stop eating it. Worse is I forgot the pics.
So five total nearly wiped out the whole thing. This is all that's left. Now my friend is a good friend. thumbup

[img:center][/img]
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#3117111 - 12/28/17 11:30 PM Re: Prime Rib [Re: tripod3]
tnshootist Online
PM senior

Registered: 11/26/10
Posts: 7335
Loc: East Tn
Looks good.
I wonder if prime rib would be good cooked in a smoker.
Ever cook it that way?

I did a pork shoulder before Christmas that turned out good. No pictures though.
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#3117118 - 12/28/17 11:54 PM Re: Prime Rib [Re: tripod3]
crapshoot Offline
Retired PM Staff

Registered: 03/22/02
Posts: 22061
Loc: Henderson,Nevada,USA
Did you know that if the meat isn't USDA certified Prime it technically not PRIME rib? Haha!
Looks tasty none the less.
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Average response time for a .45acp is 900FPS.

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#3117134 - 12/29/17 12:55 AM Re: Prime Rib [Re: tnshootist]
tripod3 Online
PM senior

Registered: 09/27/04
Posts: 8227
Loc: WA
Originally Posted By: tnshootist
Looks good.
I wonder if prime rib would be good cooked in a smoker.
Ever cook it that way?

I did a pork shoulder before Christmas that turned out good. No pictures though.


I have not but had a friend that was past the learning curve on his Traeger and he did a superb job. Picking the right flavor of pellets helps.

Quote:
Did you know that if the meat isn't USDA certified Prime it technically not PRIME rib? Haha!
Looks tasty none the less.


This was part of a conversation tonight. I had no idea til then and rarely get prime rib anyway.
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#3117226 - 12/29/17 11:36 AM Re: Prime Rib [Re: tripod3]
Redfrog Offline
Chairman of the Board

Registered: 12/12/01
Posts: 17931
Loc: Palliser Triangle, Alberta
Prime rib or rib roast is usually too expensive here for me. A few weeks ago I came across some on sale in one of the chains.I seldom buy meat anywhere except from my local butcher in town, but this was labelled AAA certified Angus Beef.

I bought a half dozen and cooked the smallest, [3 pounds] on Wednesday. It is as good as it gets.

I rub it both sides with garlic infused olive oil, and then dry spice rub.Preheat oven to 500F Place the roast in the oven for 5 minutes per pound. 3 lb roast= 15 minutes. Shut the oven off and leave it closed for 2 hours....NO PEEKING!!! The roast is perfect.
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#3117256 - 12/29/17 12:23 PM Re: Prime Rib [Re: tripod3]
jumprightinit Online
PM senior

Registered: 12/29/07
Posts: 6985
Loc: Ione, Washistan
Love prime rib. We generally have that for the Christmas family dinner. Got a 10 pounder this year at the local butcher shop for $50. and they threw in a apple pie smile Next years prime rib is out in the pasture smile Cooking it right is the secret and the above posts are right on target.
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#3117290 - 12/29/17 02:05 PM Re: Prime Rib [Re: Redfrog]
tripod3 Online
PM senior

Registered: 09/27/04
Posts: 8227
Loc: WA
Originally Posted By: Redfrog
Prime rib or rib roast is usually too expensive here for me. A few weeks ago I came across some on sale in one of the chains.I seldom buy meat anywhere except from my local butcher in town, but this was labelled AAA certified Angus Beef.

I bought a half dozen and cooked the smallest, [3 pounds] on Wednesday. It is as good as it gets.

I rub it both sides with garlic infused olive oil, and then dry spice rub.Preheat oven to 500F Place the roast in the oven for 5 minutes per pound. 3 lb roast= 15 minutes. Shut the oven off and leave it closed for 2 hours....NO PEEKING!!! The roast is perfect.


That's interesting math for that size. Mine was over 8 1/4 lbs so after rubbing, seared 15 mins at 450 then lower to 350 for 105 mins or 13 mins per pound.
Forgot internal meat thermometer check 125 deg.
Rub I concocted at the spice cabinet.
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon celery seed
1 teaspoon marjoram
1/2 teaspoon turmeric
Rubbed and poked in with fork.

Quote:
Love prime rib. We generally have that for the Christmas family dinner. Got a 10 pounder this year at the local butcher shop for $50. and they threw in a apple pie smile Next years prime rib is out in the pasture smile Cooking it right is the secret and the above posts are right on target.


I didn't get an apple pie.


Edited by tripod3 (12/29/17 07:43 PM)
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#3117301 - 12/29/17 02:35 PM Re: Prime Rib [Re: tripod3]
Redfrog Offline
Chairman of the Board

Registered: 12/12/01
Posts: 17931
Loc: Palliser Triangle, Alberta
I've used this method for larger rib roasts as they usually are more than the 3 pounder. Always comes out great. 5 minutes per pound at 500F shut it off and leave it for two hours. The toughest part is the no peeking rule. LOL

I really like a chuck roast too, but I cook them low and slow in my cast iron dutch oven. Maybe I'll try the 500F method.

Oh yeah I bought some granny Smith apples for pie at Christmas but never got them built. I do them this weekend for New Years instead of my birthday cake. lol


Edited by Redfrog (12/29/17 02:37 PM)
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#3117369 - 12/29/17 06:21 PM Re: Prime Rib [Re: tripod3]
crittr gittr Offline
Die Hard Member II

Registered: 08/31/12
Posts: 1357
Loc: UTAH
I did this 10 pounder in my Big green egg for Christmas. the rub was butter with fresh minced garlic, salt and pepper.


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#3117562 - 12/30/17 01:44 PM Re: Prime Rib [Re: crittr gittr]
tripod3 Online
PM senior

Registered: 09/27/04
Posts: 8227
Loc: WA
That looks awful good. My taste buds are stuck on high after one the other night.
May add garlic to the rub next time.
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#3117612 - 12/30/17 04:18 PM Re: Prime Rib [Re: tripod3]
crapshoot Offline
Retired PM Staff

Registered: 03/22/02
Posts: 22061
Loc: Henderson,Nevada,USA
Y'all are talking prime rib and I'm canning elk. Something ain't quite right here. I guess with the cost associated with hunting out here, quantity makes up for quality...or taste in this case.
_________________________
I carry a gun because a cop is to heavy.

Average response time for a 911 call is 10 min.
Average response time for a .45acp is 900FPS.

Remember, if you're not pissing off a liberal......You are one!
Ted Nugent

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#3117628 - 12/30/17 05:05 PM Re: Prime Rib [Re: tripod3]
atd Online
Die Hard Member II

Registered: 04/07/11
Posts: 1174
Loc: Miami Beach
I've used the same method as Redfrog for years when cooking standing rib roasts. Perfect medium rare. Key is don't touch the door.


Edited by atd (12/30/17 05:06 PM)

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#3126092 - 01/25/18 06:28 AM Re: Prime Rib [Re: tripod3]
sandy hicks Offline
Die Hard Member III

Registered: 03/19/15
Posts: 3174
Loc: southeast texas
I love prime rib. The best that I have ever eaten came from the gas station in Interior, South Dakota. It was cooked in a roaster oven. I have never cooked one myself but yall have talked me in to it.
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#3126935 - 01/28/18 04:02 PM Re: Prime Rib [Re: sandy hicks]
Redfrog Offline
Chairman of the Board

Registered: 12/12/01
Posts: 17931
Loc: Palliser Triangle, Alberta
Well boys there's still something new in the world . at least for me.I use cast iron everyday for cooking. On one of the cast iron sites someone posted a pic of a chuckeye steak. WHAT??? a chuckeye steak.
There are only two on a cow, one on each side. It is cut from the 5th rib, so between a rib eye steak and a chuck steak.

Looks like a boneless rib eye with more fat in it. I asked my butcher about it and he'd never heard of it but had just cut a chuck roast starting at the 5th rib. I got him to cut a nice thick steak off it.

It was about 2 lbs. I heated the cast iron fry pan added some olive oil and seared the steak top and bottom and all around the edge.took maybe 90 seconds.

Then I seasoned it and put it in the preheated 500F oven for 10 minutes.
It turned out amazing. It is on my permanent steak list now
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