PRippley Posted December 19, 2015 Report Share Posted December 19, 2015 Hey all, I bought a giant beauty of a prime rib for Christmas dinner. I bought it on Wednesday the 16th. It is wrapped in butcher paper and that is covered with a plastic bag and in the fridge, have not opened it since the butcher wrapped it up for me. What should I do to it, and when, before I let Saphira at it on Christmas Day? Normally I would have bought it later, or if earlier would have frozen it. My go to rub has been butter or oil, lemon pepper, salt and pepper. I would like to do something different this year and who better to ask...?😊 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2015 Report Share Posted December 19, 2015 I know of no one better to ask than me but I'm not sure I understood correctly. I think you are inviting me for dinner and I'm happy to say that I am able to accept your invitation. :) It will be a wonderful dinner I'm sure. Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 19, 2015 Author Report Share Posted December 19, 2015 I hope so but I need your advice MacK! What should I rub on it, is it ok to leave it in the fridge so long, should Intake off the butcher paper and the plastic, if so when? Eek! Quote Link to comment Share on other sites More sharing options...
5698k Posted December 19, 2015 Report Share Posted December 19, 2015 I think it's fine wrapped. Personally, I'd keep it simple. The night before you cook, give it a good coating of Lea and Perrins, and then 50/50 salt and pepper, some garlic powder, and maybe some coffee. Then day of, do a simple reverse sear. For mid rare, take it to 130°+, then sear the heck out of it. Rob 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 19, 2015 Report Share Posted December 19, 2015 +1^ That advice would be hard to beat here in OKC. Simple is best. Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 19, 2015 Author Report Share Posted December 19, 2015 Simple works for me, thanks guys! Don't want to wreck this beautiful piece of meat! Quote Link to comment Share on other sites More sharing options...
Cookie Posted December 19, 2015 Report Share Posted December 19, 2015 Good luck, post pics. Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 19, 2015 Author Report Share Posted December 19, 2015 Will do thanks Cookie, main dish for 14 Christmas dinner, I will channel Cabo, serenity now...😎 Quote Link to comment Share on other sites More sharing options...
Cookie Posted December 19, 2015 Report Share Posted December 19, 2015 You are killing me with the Cabo references!!! It used to be a 4 hour flight, now it's 34 hours away! Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 19, 2015 Report Share Posted December 19, 2015 If it was me I'd add some thyme and rosemary to Rob's advice. I always like a nice herb crust. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2015 Report Share Posted December 19, 2015 Simple is the way I'd go also, reverse sear and get that edge to edge colour for the interior. Basically the same as Robert suggested but for me I might opt for ck's suggestion and add thyme instead of the coffee. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 19, 2015 Report Share Posted December 19, 2015 PRippley - do you have a sous vide and a food sealer? Just a thought … Quote Link to comment Share on other sites More sharing options...
5698k Posted December 19, 2015 Report Share Posted December 19, 2015 Hmm.... Rob Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 19, 2015 Report Share Posted December 19, 2015 For my Christmas Prime rib I remove the bones and add rosemary, thyme, garlic and rub and tie the bones back on. On the outside rub with oil add chopped rosemary, thyme, garlic and rub and you have a meal fit for a king and queen. I cook mine at 325f-350f indirect till whatever internal temp you like. I will be using the rotisserie this year. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2015 Report Share Posted December 19, 2015 PJ, this video may give you some ideas - http://www.thermoworks.com/blog/2015/12/smoked-prime-rib-made-easy/?utm_source=Nl-2015Dec19&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Dec2015-BBQ-Christmas-cs Quote Link to comment Share on other sites More sharing options...
EGGARY Posted December 20, 2015 Report Share Posted December 20, 2015 Mac, That video is perfect. Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 20, 2015 Author Report Share Posted December 20, 2015 Thank you all for the advice! Video is great. I have not sous vide ever, and while I am intrigued, I don't think this is the cook for me to start! Thanks again, this is very helpful, and definitely calms my nerves. Thanks also Wilbur for generally instilling the confidence in a "new" BBQ cook that with Saphira on my side, I am golden! Quote Link to comment Share on other sites More sharing options...
wilburpan Posted December 20, 2015 Report Share Posted December 20, 2015 You’re welcome, although I’m not sure what I did to deserve the compliment. Just in case you haven’t seen this, this is the prime rib roast I made last year. http://komodokamadoforum.com/topic/5080-post-christmas-prime-rib-roast/ It is really simple. Essentially, you’re doing a big reverse sear. Most of the low temp part was around 200ºF, bumping up to 250ºF at the end. I think the biggest factor in the success of this cook besides using a KK grill was salting the meat ahead of time, and applying the rub afterwards. I mention in that writeup that I’m not sure if I would use the rosemary and thyme again because the herbs got burned off during the sear, but I think I actually would use the rosemary and thyme again anyway. And I would definitely not forget to make a sauce from the drippings the next time. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted December 20, 2015 Report Share Posted December 20, 2015 The one thing to take into consideration when doing a Prime Rib/Standing Rib Roast is the carryover when taking it off. It is still cooking, so the amount of time to let it rest can vary. I was thinking about the video and was about to post that once the roast reaches a certain temp and then open the vents to get to 500 to get it to 118-122 but that isn't too good of an idea as the roast still is cooking. So putting it in the oven or another KK at is set at 500 will continue the process. I think a little R & D is required ! Quote Link to comment Share on other sites More sharing options...
kjs Posted December 21, 2015 Report Share Posted December 21, 2015 I agree, keep it simple and please post pics. Quote Link to comment Share on other sites More sharing options...
