Another Prime Rib Cooking Question

[GolfGeezer]

I bought a nice, 3 bone prime Prime Rib from Wildfork for Xmas Eve (almost 7 lbs before trimming). I decided to try removing the bone myself, then "rolling" and tying the roast just trimming fat and silver skin, not removing the spinalis. That portion was not very large. That was an adventure in itself for me. It is dry brining in the fridge after dosing with kosher salt.

I will be using the low, slow oven approach from Serious Eats I 've been using for quite a while - 170*-200* F until it hits 125* F, which is a little hotter than most would do, but works for us. Seared in the oven at its hottest setting for 8-10 minutes to sear at the end. Seasoned with Herb de Provence and Uncle Chris's steak seasoning.

My question is what to do with the bones. I really want to roast them a bit to have as a really tasty "snack", so I will not be using them for Au Jus. Do I place them under the roast, or roast on a separate pan? Just throw them in at the end when I sear the roast to get a bit of sear on them? In the past, my prime ribs have been with the bone tied on and roasted as a whole. Not sure how to treat them separated. Ideas?

[captainlee]

I'm lost, I've either slow cooked them like you do, bone in or out. I have never separated them and roasted the bones before. I think what you are proposing would work though. I'll give you a vote of confidence.

[wrgilb]

I use Adam Perry Lang's recipe. Cook indirect at 325 for 1 hour 15 minutes, then put them on 2 sheets of heavy duty foil and drizzle with honey and some chopped onion. Add a little cold water to moisten, then wrap it in the foil to make a neat parcel. Then back on the grill for another 1 hour and 15 minutes. Remove the packet and rest for 15 minutes, still wrapped.

Unwrap and discard the foil, put back on the grill for 30 minutes to tighten the glaze.

[GolfGeezer]

wrgilb is this recipe just for the bones? Seems like a long time for just the back ribs.

[wrgilb]

GolfGeezer Yes, just for the back ribs. I've done these many times and they are good this way.

[RickyBobby]

So, I do prime rib every year for Christmas. I’m kind of a purist and do not smoke or grill the Christmas roast, though I do other times of the year. That said, here is the cooking process that I follow for my Christmas roast. It is absolutely PERFECT every single year and I have shared it with tons of people with great results. I use Johnny’s Season salt to dry brine. AMAZING crust on it! Good luck, hope to see your results!

[DaveD]

The one and only time I separated a prime rib, I just cooked the back ribs as I would any other, smoked low and slow. They don't take as long as do a plate of short or chuck ribs, but they do take some while.

But it all depends on how much meat you left on the bones IMO. Is it enough to futz with? If it's borderline, you could smoke them somewhere past food-safe 140/60, likely only a few hours, then vac seal them and save for a crockpot or stove top meal, like a stew or chili or what have you, they would add some pretty wonderful flavor I reckon. Please let us know how it goes, I'm interested to hear the end of the story!

[Bkhuna]

I follow the advice on Meathead's video on cutting down and trimming a standing rib roast.

https://www.youtube.com/watch?v=SzLtctivmHw&t=11s

With an 12 lbs. standing rib I ended up with a 3 bone section of beef ribs that I left a little more meat on which will go onto the smoker. I also took off the rib cap and saved it for grilling. That left the rib eye. It's rolled, tied and has been dry brining for the last two days. It's going into over later today and I'm going to use the recipe that Ricky Bobby shared.

[GolfGeezer]

Merry Christmas! And this evening, Happy Hannukah!

I decided to cook the ribs with the roast, cooking as I described above. One of my biggest mistakes in cooking is over-seasoning, and of course I did it again with the Herbs de Provence. Here is the setup before going into a 170* oven:




Put them in the oven at 9:30 AM and pulled them at 2:30 PM when the IT reached 130* (both probes hit that temp at the same time). Let them rest and cranked the oven up to 500* convection mode (that's its max). Here they are while resting:



After letting the oven bang away for 30 minutes, put them in for searing for 10 minutes:



The spinalis got a little over-done as I forgot to turn/rotate the roast halfway thru the cook. Sigh, another lesson if i can remember it! We tasted a slice and decided to scrape most of the Herb stuff off. Should have just used a light amount of Uncle Chris's seasoning like I originally planned - ya know, stick with the Plan! Otherwise, they turned out pretty damn good. I also took a bite of the ribs - they're going to make a fine lunch for today! Here is the plated result with Au Jus on the meat. Creamed spinach from Wildfork, also very good, better than the pouch stuff you get at the market; and leftover potato wedges with parm cheese from a dinner the night before.

[Purc]

Wow that looks perfect. Merry Christmas