Great Prime Rib advice

Pretty much mirrors how I do PR. Slow and low, that is the tempo. 225 max and then crank up at the end to get a little crusty, bark. @GrundleStiltzkin prolly does like 190 for 10 hrs.
https://www.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html
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So you're saying I should let it flow? Let myself go?

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Green Egg, baby. Hope it's as nice tomorrow as it is today. Good reason to stay outside and drink.
 
Never done a prime rib actually, that's rich people cut. I'm plenty happy with 24 hour brisket. I did ribs for Christmas dinner a couple years, too hectic this tim around.
 
Never done a prime rib actually, that's rich people cut. I'm plenty happy with 24 hour brisket. I did ribs for Christmas dinner a couple years, too hectic this tim around.
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If it makes you feel any better I only got USDA Choice. Too pour for USDA Prime.
 
I have an oil-less fryer (Charbroil) that does a good job - 7 lber in 2 and 1/2 hours - crispy outside all around and rare. I also use your method if doing it indoors. I stay outside and don't have to socialize to the benefit of all
 
I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
 
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Fuck prime rib on Christmas. You eat HAM on Christmas and Easter as a protest because

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I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center.[/b] Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
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Too done?
 
I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center.[/b] Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
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Too done?
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No warning. Just done.
 
I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center.[/b] Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
Click to expand...

Too done?
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Tear of the horns, wipe it’s ass and put it on the plate. Merry Christmas.
 
I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center.[/b] Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
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Too done?
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Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer. Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating part

Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end
 
I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.
 
I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center.[/b] Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
Click to expand...

Too done?
Click to expand...

Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer.[/b] Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating part

Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end
Click to expand...

May as well not even eat the meat
 
I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center.[/b] Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
Click to expand...

Too done?
Click to expand...

Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer.[/b] Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating part

Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end
Click to expand...

May as well not even eat the meat
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Agree.
 
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