Prime rib watch

Burt Gummer said:
Went by our local food lion this evening. They had three “hunks” about 6 lbs each. Two were shaped really nice so I brought them home. We intend to cut steaks out of them. After all, can’t get a ribeye anywhere else for 6.99/lb these days unless it’s brown.
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And Diana bought another yesterday to cut into steak. We removed the ribs from each piece and are gonna smoke them this evening for something to nibble on

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Is it a good idea to go ahead and buy several roasts, at this price, and freeze a few of them for later? Will they still be good when they thaw out and smoke them in a few months?
 
Alabamacoastie said:
Is it a good idea to go ahead and buy several roasts, at this price, and freeze a few of them for later? Will they still be good when they thaw out and smoke them in a few months?
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that’s what we do. 28 pounds became 3-6 and 2-5 pounders
aLso get a few frozen turkeys at $0.29 a pound around this time of the year.

Just make sure they are defrosted before smoking unless you like really rare beef :)

OH ya.. We have generator to protect the stash and keep the beer cold incase the power goes out.
 
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Alabamacoastie said:
Is it a good idea to go ahead and buy several roasts, at this price, and freeze a few of them for later? Will they still be good when they thaw out and smoke them in a few months?
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That's what I do. I vacuum seal them and freeze.
 
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Shady Grady said:
You remove the ribs when you smoke it?

I have always left it intact.
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We just removed them cause there weren’t enough rib bones to go with each steak we cut out of the roast
 
nhusa said:
OK guys Please keep your eyes open…

Last year we found Standing Rib roast bone in for around $5 a pound near Christmas at Harris Teeter.
The meat guy told us that the low price happens every year around that time.
current prices are around $18/pound for boneless and $16/pound for bone in

I’m not expecting $5 (thanks Joe) but am hoping it drops significantly.
please post prices you see as/if they drop so we all can have a great Christmas dinner.
The turkeys and pigs will thank you 😊
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Right now the HT on Roxboro Rd in Durham only has the Angus ones but are selling it for Rancher price if you ask about the Rancher
 
Curmudgeon said:
Right now the HT on Roxboro Rd in Durham only has the Angus ones but are selling it for Rancher price if you ask about the Rancher
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Today the HT, on 15/501 just north of Pittsboro, had a ton of both kinds, and an employee was putting out even more...

My dum bass accidentally picked up one of the Angus ones that someone had put in the Rancher pile. I didn't notice until I got home. I accidentally paid 10.99 a pound instead of $7.99...
 
We smoked the ribs for dinner that we cut off a couple days ago. Jess would kill me in my sleep if she knew I posted this. This child loves ribs

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Burt Gummer said:
We smoked the ribs for dinner that we cut off a couple days ago. Jess would kill me in my sleep if she knew I posted this. This child loves ribs

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Not much better than a good beef rib. Just awesomeness. they are good and meaty. Last time we went to the Angus Barn in Raleigh I got one of theirs. Excellent.
 
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I just got mine on the smoker. It's a few minutes late, but I'll crank up the heat, during the last hour, if I need to make up some time.

Jeanine got me a fancy wireless temp probe that syncs up to my phone to give me constant updates on the temp of the meat, so I'm looking forward to trying that out.

It was a good Christmas morning for me. All my presents were cooking related. I guess my family wants me to cook more. Haha!

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Alabamacoastie said:
It was a good Christmas morning for me. All my presents were cooking related. I guess my family wants me to cook more. Haha!
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Maybe they’re just hungry? 🤔
 
Burt Gummer said:
We smoked the ribs for dinner that we cut off a couple days ago. Jess would kill me in my sleep if she knew I posted this. This child loves ribs

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I leave the bones in for 1 grandboy,, this 12 year old would take on his older siblings to get the rib bones and he's been a fan for years. He goes full cave man and this skinny kid doesn't like to eat anything.
 
We had HT's Xmas special pre cooked and cryo packed boneless ribeye roast. Supposed to be ready to eat in 90 mins at 325. Brand new oven at my sisters house that is always convection. It was cold, fatty and not tender. It was a hunk of meat however and part of a complete meal with sides which were cooked per directions as well and they were also under cooked and cold. Dogs will eat well.
 
The trick to cooking prime rib is to bring the meat up to room temp first. Then either hit it hard at high, then cook slow till desired temp or the reverse. The room temp first yields more meat at your temp then over done if you started with a chunk out of the fridge. This elimates the whole outside gray over done meat on the outside I prefer to use my Charcoal grill with lump pecan. This was 135 degrees and butter soft cut it with a fork stuff.
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I cooked mine to 140 degrees internal. I'd rather stop at 135, but I've got two 75yo people who think they'll get worms from meat that's not cooked into charcoal... Look at this pic... They complained and made me cook their steaks in a skillet until they were well done.

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Alabamacoastie said:
I cooked mine to 140 degrees internal. I'd rather stop at 135, but I've got two 75yo people who think they'll get worms from meat that's not cooked into charcoal... Look at this pic... They complained and made me cook their steaks in a skillet until they were well done.

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Same - I pulled ours at 132 , let it rest for 30 mins - took a cut off of each side and “finished” them in a cast iron pan in butter until nothing pink remained
 
Alabamacoastie said:
I cooked mine to 140 degrees internal. I'd rather stop at 135, but I've got two 75yo people who think they'll get worms from meat that's not cooked into charcoal... Look at this pic... They complained and made me cook their steaks in a skillet until they were well done.

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I applaud you for keeping the old folks happy,, I'm only 5 years away from that age hope I don't worry about getting worms . LOL
 
We cut ours at 142 after resting for a bit. Took it out of the oven at 130..

We use the resting time only as an estimate. The temp tells us when to cut.
 
Sometimes the best part of making a prime rib is what you can do with the left overs. For tonight's dinner the ball and chain requested prime rib and cheese omlets. Slice it thinly add some sliced onions, mushrooms, lil sprinkle of more Steak seasoning on it and its a quick and easy dinner. Especially needed after all the work we went thru to feed the ungrateful masses.
 
SimpleMan said:
I smoked mine to 115, pulled it off and tented it. Got asparagus and homemade jalapeño mashed potatoes finished up, fired the gravity fed on up to 500 and seared the roast off. It was delicious, and I never enjoy my own cooking.

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I think you did really well using the reverse method, that looks awesome. Heck, everything does,, I don't like mashed much but yours looks great. Its funny tho, I never enjoy my own cooking either. Thought I was the only one.
 
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kcult said:
I remember when I had money.

I miss money.
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Only time I get beef anymore is when I'm working and can buy a steak at some restaurant on the company dime.

I was mildly tempted to get some 93% ground beef the other day when Food Lion had it for $3.99/lb but came to my senses and moved on
 
Lager said:
I think you did really well using the reverse method, that looks awesome. Heck, everything does,, I don't like mashed much but yours looks great. Its funny tho, I never enjoy my own cooking either. Thought I was the only one.
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We are all our own harshest critics...
 
Lager said:
Sometimes the best part of making a prime rib is what you can do with the left overs. For tonight's dinner the ball and chain requested prime rib and cheese omlets. Slice it thinly add some sliced onions, mushrooms, lil sprinkle of more Steak seasoning on it and its a quick and easy dinner. Especially needed after all the work we went thru to feed the ungrateful masses.
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Yes, the leftover recipes are fun!

Today, for lunch, I tossed a chopped a head of romaine, a handful of spinach, pickled red onion, croutons, and shredded Parmigiano. I drizzled oil and balsamic vinegar over it. Then I topped it with thinly sliced prime rib that I sautéed in butter...
 
Tomorrow I'm going to make prime rib sliders on hawaiian rolls:

www.astrollthrulife.net

Super Bowl Prime Rib Sliders - A Stroll Thru Life

I love football and love to host a Super Bowl Party every year. It is so fun to get everyone together to watch the big game and of course eat. I love having all…
www.astrollthrulife.net www.astrollthrulife.net

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Lager said:
I think you did really well using the reverse method, that looks awesome. Heck, everything does,, I don't like mashed much but yours looks great. Its funny tho, I never enjoy my own cooking either. Thought I was the only one.
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The mashed taters were really good! 10 pounds of Yukon Golds, peeled and boiled with 6 cloves of garlic, 8 ounces of pepper jack cheese blended in, half and half, 8 ounces of cream cheese. Topped with more shredded pepper jack and put in the oven till top browned and the cheese on top melted, added some green onions. I always felt like when you spend 6 or so hours cooking you didn’t really look forward to eating it. My crowd has no problem eating medium rare, but the wife’s parents do want the end cuts.
 
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