Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: RAD on December 26, 2019, 11:07:13 AM
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We did a PR for our Christmas Dinner and it was outstanding. I have be following the post Ka Honu suggested looking at as a guide on cooking the roast - Perfect_Prime_Rib (http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html)
It is so easy and flawless. The best PR I've ever had.
We really kept this an easy and simple dinner this year. Stress levels were way down and still had a great time.
(https://i.postimg.cc/0jjYZ0sC/20191225-144813.jpg) (https://postimg.cc/PvGv5ZNL)
(https://i.postimg.cc/htcFjXb0/20191225-145028.jpg) (https://postimg.cc/bsCVVN5G)
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SOOOO Beautiful, Now that's how it is done!
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That looks "simply" delicious Ray ! :P
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Awesome!
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Looks perfect
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Nicely done.
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I read Ka Honu's post back in 2012 and the write up on Serious Eats and have been doing my standing rib roasts that way ever since.... has been perfect every time. I don't sear or use high heat at the end unless someone wants a med-rare cut.
(https://lh3.googleusercontent.com/mYlLHhqW9dg93uV3yZCk0TWzPqVh9Md7Zf7g9trqFpO9epZAL5uMQSte780di3qtDG-ZG_4Kru_KGvcZM3rHZtkbqnYPEWwA_d2qB_oVEdsJoEwh6VKYP5EEVV4sTVcPQh1M3ODKiJwP6AjIvUlVqGlBnZ0ALB0682zE9OpkhcMCqxl5tDA6_UAhruLOTcakyT4kLTimRaxiRW8G-8mxqbiIOLfwZCl775IM0xTLpV7DKWNUds6nUnz8jTaeWDh4WUhpqhfCU6ilrdbz3XeA77zQ9IIUoT7Z2KnCgmC5qSXAC_SKVIzDYO9burDM0_AdLNShdVOrh22xPPNLxDkz6X6JkJBp7ILHOrxJsd41cbBcwGjMKRPvHk4-iZhgH-4Tis7u9kuWhBJWB9ZW_uPaZOpD21CZdSflKQPQVsLK4ls6H2E-Wqu37P1TV-hAFTyoDxuiZxs0fJMc7nuB0IoqJ7RQ09F9seVmHnrGlKV4ySTdYQDgwAypSjJUQ3J7U0A15zx7nevfG_K-nqjFQgFfySeBNWkzhdVYlNrCcluoUjrEeq3eZ_M6MzEEFjpi9MGa1I96irVdqFpYyKmLZDAsRQ_trIF7ev8VwzXRk-BcZMarMv-nYzTskB8lILwPtigxDk0ZYWk_dRgwz9bx1eZ6G-4nDKqshk8bCga1eqju6NftUuLy_UKKWqfG=w675-h506-no)
(https://lh3.googleusercontent.com/5ZDxhnUPqbb-98YN2AVHRtmZ7oG4LeH2U7y3w-IyTnRIIRZaPXVEI1qKsdTJhm21s43OD7pcYYgCIsnFwjwgc9K-lh23HIjnL5x5LfqBwOrbRtm_DOu8AzRRNCX_isqJM-n400O68NG9oedZVZzXQg3Webk5a69iTHAkV0n6v8twLsJRZEOkN5_qDNgmermwgN1_UaOjQsEz0sWBuqnSYu3odSwzdMGGFyFfOhRxueDhMvg3VdsMU9mierlWmgZGnj_BflaEM_XxtIGXX0CrraQaLuMBW8rA9xjb5OBIg7jptpt93_FAl3xvhwYEYFSmw71Yr01tKZCTp7AtoPiWwDvEs6AQIdXkbqi2lr42TOd7_fTj4oPXoD_gwXjhpeSg2IUPyxn6s9V1i4nsw1osVa51U9097ptebRxGWJGNaHIQQ4avPwyHArIXcmfTC4btxsZlO5ETalQpfb9CRelsEM83ggx2tYahe-gOu66cREiy2FdeF98LestGUnse0bT4lAiTByxScVQCnsm6-ULHXKPXPKxXrWQyJIIo9AMmUqKRzPFfIlCeeKROJpS4e5wevdz5OWlBB-AsHAj-DHB8dDDRgNWoOYJ8F8GVYD_RKDzsMTRq4YaJ-pl9XL57qKg3DpQx2e3tFP2jkEhY0vRSIMFIk8wh9MHRjwCZf9M3POtLmGcS6hzJ4Y-O=w380-h506-no)
This was a 6#, 3 rib roast
Cooked and smoke in the Bradley @ 188* about 4 hrs until IT was 128* off and rest , remove ribs, slice and serve.
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Rad your prime rib looks perfect.
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Ray, you killed it!!! What a great looking prime rib!!
Art
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Love this! Just looking at it made my arteries slam shut. I think I'll keep this in mind for the Easter feast.
Hub
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Perfect .☆´¯`•.¸¸. ི♥ྀ.
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Thanks everyone. Enjoyed every bite.
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Please me please, wow ;D
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Ray, it looks like that turned out great! It's making me hungry looking at it.
One clarification on the video (not a criticism): There is NO such thing as "a piece of prime rib from the chuck end." The "Prime cut" comes from the belly end. What he's referring to from the chuck end is called the "Second Cut Rib Roast". So that's what you should ask/look for if you want more of those two muscles he talks about in your rib roast, instead of the bigger section of fat. In other words, there's the "Prime Cut", and "Second Cut".
BOTH are great cuts, so it comes down to preference. The second cut is always my preference of the two and usually costs a few dollars less to boot! However, if you prefer the extra fat, then get the Prime cut. If your butcher doesn't have them labeled, then ask which end the roast is from. The bones are usually a little shorter on the second cut, and the pocket of fat towards the middle is smaller.
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Ray, it looks like that turned out great! It's making me hungry looking at it.
One clarification on the video (not a criticism): There is NO such thing as "a piece of prime rib from the chuck end." The "Prime cut" comes from the belly end. What he's referring to from the chuck end is called the "Second Cut Rib Roast". So that's what you should ask/look for if you want more of those two muscles he talks about in your rib roast, instead of the bigger section of fat. In other words, there's the "Prime Cut", and "Second Cut".
BOTH are great cuts, so it comes down to preference. The second cut is always my preference of the two and usually costs a few dollars less to boot! However, if you prefer the extra fat, then get the Prime cut. If your butcher doesn't have them labeled, then ask which end the roast is from. The bones are usually a little shorter on the second cut, and the pocket of fat towards the middle is smaller.
Thanks TentHunteR. When I asked for the chuck end is said you're looking for is the short end. I guess he was referring to the second cut.
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Ray, it looks like that turned out great! It's making me hungry looking at it.
One clarification on the video (not a criticism): There is NO such thing as "a piece of prime rib from the chuck end." The "Prime cut" comes from the belly end. What he's referring to from the chuck end is called the "Second Cut Rib Roast". So that's what you should ask/look for if you want more of those two muscles he talks about in your rib roast, instead of the bigger section of fat. In other words, there's the "Prime Cut", and "Second Cut".
BOTH are great cuts, so it comes down to preference. The second cut is always my preference of the two and usually costs a few dollars less to boot! However, if you prefer the extra fat, then get the Prime cut. If your butcher doesn't have them labeled, then ask which end the roast is from. The bones are usually a little shorter on the second cut, and the pocket of fat towards the middle is smaller.
Thanks TentHunteR. When I asked for the chuck end is said you're looking for is the short end. I guess he was referring to the second cut.
Good deal! Now you know what that butcher is calling it. I've heard it referred to as the "short end" before, but not often.
After looking at yours, I'm thinking of possibly changing my New Year's Day plans... ;)
P.S. If you can get a section of strip loin (what NY Strips are cut from), try it cooked like a prime rib. They are EQUALLY succulent!
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Ray, it looks like that turned out great! It's making me hungry looking at it.
One clarification on the video (not a criticism): There is NO such thing as "a piece of prime rib from the chuck end." The "Prime cut" comes from the belly end. What he's referring to from the chuck end is called the "Second Cut Rib Roast". So that's what you should ask/look for if you want more of those two muscles he talks about in your rib roast, instead of the bigger section of fat. In other words, there's the "Prime Cut", and "Second Cut".
BOTH are great cuts, so it comes down to preference. The second cut is always my preference of the two and usually costs a few dollars less to boot! However, if you prefer the extra fat, then get the Prime cut. If your butcher doesn't have them labeled, then ask which end the roast is from. The bones are usually a little shorter on the second cut, and the pocket of fat towards the middle is smaller.
Thanks TentHunteR. When I asked for the chuck end is said you're looking for is the short end. I guess he was referring to the second cut.
Good deal! Now you know what that butcher is calling it. I've heard it referred to as the "short end" before, but not often.
After looking at yours, I'm thinking of possibly changing my New Year's Day plans... ;)
P.S. If you can get a section of strip loin (what NY Strips are cut from), try it cooked like a prime rib. They are EQUALLY succulent!
I did the strip loin roast this year and for a variety of reasons it was a fail. All my fault and lessons were learned. I will pay up for the real deal next time and leave the strip loin for awesome steaks.
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