i am not going to step onto the OP's thread..

a standing rib roast is actually easy to cook.
get one of those probe thermometer, that reads the inside meat temps, and you will be halfway home.

i am going to try a much smaller roast, in a BBQ grill with some light smoke action. i got a 4-bone.

I apologize. It was not my intent to come off sounding as I did. The wagyu was something I was reading about, not something affordable.

If anything I'm jealous. It looks fantastic.

I have used two very different recipes for prime rib (also purchased at Costco!) and both have come out great.

For both recipes, I season only with salt and pepper.

Recipe 1: place roast in 200 degree oven until internal temp reaches 135

Recipe 2: place roast in oven for 1 hour at 375 degrees, then turn oven off and leave roast in closed oven for 3 hours. Turn back on to 375, cook until internal temp reaches 140

Both are darned tasty!

126 Coupe, how do you plan on making that delicious beast?

From my recipes . . . it is perfect every time . . .

Now it’s time for some oven roasting. And it is surprising easy. The FIRST thing you MUST have for successful roasting is a thermometer. And not one of those cheap useless ones with the silly metal flag thingie that moves around. Get a decent dial thermometer. Don’t blow a $30 hunk of meat because you’re a cheapass. Spend $15.

Standing Rib Roast – Prime Rib

Buying a good roast is important. Use a good butcher or a decent supermarket. Look for an end cut if you can find one. Smaller bones & a slight bulge are tell-tale clues or just ask. One bone for 2 – 3 people. Two bone for 3 - 4.

Crank the oven to 450.

Season the meat with freshly ground pepper & garlic powder. I never salt meat before cooking but many do.

Splash some oil in a roasting pan & put roast in, standing on its bones. If you are roasting a one-boner, you can use a long metal skewer to keep it standing. Put the thermometer deep into the meat. You want to know what the inside is doing.

When the oven hits 450, put the beast in. Cook for 15 minutes. No more, no less.

Turn the heat down to 325.

Then it’s up to the thermometer. Pull it when it hits 130 = rare. 140 = med rare. 150 = too much. 160 = give it to the dog.

Remove the roast & cover it with foil & let stand while you make gravy and/or Yorkshire pudding. At least 10 minutes. The temperature will rise 5 – 8 degrees as it sits & gathers its juices.

Slice the bones off & cut the meat reasonably thinly. Enjoy.

Accessories:

Veggies: Peel & cut up potatoes & chuck them in at the start for easy roast potatoes. Rotate them occasionally. Add carrots about ½ hour in.

Gravy: In a sealed container mix about 1/2 cup flour in cold water. Shake to blend. Have extra water handy. After the roast has been pulled, pour off the majority of the grease & discard (or use in Yorkshire pan) but leave any dark yummy matter. Put your roasting pan across two stove burners on med-high. Add the flour/water concoction & stir aggressively with a wooden spoon or whisk, scrapping up the pan goodies. Add water as necessary to get the right consistency. Add salt too for some zip. If the flavor is weak, add Bovril to give it a taste lift. If the gravy lumps, bang your head on the counter & then whisk the gravy aggressively & plan on using a screened sieve.

Yorkshire Pudding:

1 cup flour
½ tsp salt
3 eggs
1 cup milk
Crank the oven back to 450. When it hits temp, put in muffin tins (12 cups total) with about 1 tbs of oil or pan drippings in each cup. Hint: with your finger grease the whole cup area right up to the top.

Mix the dry ingredients in a bowl & mix the wet in another.

Gradually pour the wet into the dry mixing it with a power beater on medium. When you are done mixing, the muffin tins should be smoking slightly. Quickly pour some batter in 11 of them. Not 12, only 11. Put them back in the oven for about 12 minutes.

Turn temp down to 350 & continue cooking another 8 – 10 minutes until puffed & browned.

Your oven might be messy so clean the bottom when it cools.

Ian

Many thanks Ian.

I will test drive that recipe over the holidays and report back.

Cheers, Mark

ian, has a good one.

that is the reasoning for the probe thermo...you add too much time opening/closing the oven door checking temps.

i do salt the meat prior. i actually, salt, pepper, and use that colemans mustard powder. the salt pulls up moisture and makes a crust that forms up during cooking.

go crazy with the seasoning as most will run off.

If you google Guy Fieri, dry aged prime rib the recipe I am using is great!

That big hunk should roast really well. The bigger the roast, the easier it is. You have to really eyeball small roasts because the temps move rapidly at the end of the cooking cycle - about 1 degree per minute. You can be lazier with big ones.

Many years ago, I cooked 4 x 17 lb roasts all at once in my home oven for a catering job. It took hours & hours but they were really good & the crowd - a wedding I believe - loved them.

Enjoy it!

Ian

I checked my meat today, thank god its losing weight. Shrinking too:D

Yumhttp://forums.pelicanparts.com/uploa...1230009027.jpg

9 days of aging are complete, Now I trimmed the hardness off, removed the rib and tied her all back together for roasting tomorrow:)http://forums.pelicanparts.com/uploa...1230069589.jpg
http://forums.pelicanparts.com/uploa...1230069612.jpg
http://forums.pelicanparts.com/uploa...1230069634.jpg
http://forums.pelicanparts.com/uploa...1230069647.jpg

open her back up and stuff some onions under dem bones.

what was the before and after weight?

that looks awesome...you are going to eat well. is fresh horseradish available in your area? (any area?)

It looks great. Why do you cut the ribs off & re-tie them?

Ian

Cutting off the ribs after roasting and resting can be problematic, besides you lose less juice doing it ahead of time

17 pounds before and 15 pounds after.

Good idea but I am going to fill the roasting pan w onions and carrots and beef stock which will become the Au Jus, I made the horseradish cream today,
1 Cup Heavy whipping cream stiff
4 Tbs creamed horseradish
2 Tbs Lemon Juice
S & P to taste

Dry rubbed and bring to room temp. Roast till the internal temp is 135http://forums.pelicanparts.com/uploa...1230146385.jpg

good meat
 

interesting read on dry aging

http://www.debragga.com/shopcontent.asp?type=Aboutus

talk about an expensive roast :eek:

http://www.debragga.com/shopexd.asp?id=140

I usually buy from Lobels... I may try one of these peeps products

The way to do it is half or quarter steer at a time, then trim and cut into steaks, that is how more than one place I went to in Texas did it. It is so much better when it is dry aged, it is almost like a different animal

I would only have room for a roast myself, no walk in fridge at the house, damn the luck