Looks great, that is the same price as we have here. Don't forget pictures.
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SheilaAnn checking LGB to SEA flights……Comment
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And here was me thinking I had pushed the boat out with a 4 rib 12lb rib roast!
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I hope your guests get together and bring several appropriate bottles of wine to complement your very gracious main course. Enjoy your dinner and time with family and friends.Comment
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My guests usually count on me for the wine as we belong to 11 Washington Wine Clubs and get six futures a year from a California winery. My sister usually brings a couple bottles but the "kids", now grown, drain our wine cellar of the good stuff every big dinner. I have a feeling the Leonetti inventory will drop dramatically.
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NINETEEN freakin’ pounds! I’ve bought them that big, but I’ve never had enough people over at once to actually cook one that size!
For our household, we’d max out at 8 dinner guests. I would take 10 lbs out of the middle, and make 4 or 5 ribeyes from each end. But I’d really like to see photos of the 19 pounder when it’s all done, if you don’t mind.Comment
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Questions for the Group as I will also be preparing Prime Rib for Christmas Dinner on a Pellet Grill.- How would you cook that Prime Prime?
- Seasonings?
- Grill/Smoker Temps and Time?
- Rest?
Thanks and Have Fun!Comment
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1) 225-250°, until it reads 125° in the center. Carryover will take it to 130-135°. Use the oven temp to adjust serving time: if it’s going too fast, turn it down to 200°; too slow, up it to 275°.Originally posted by bep35 View Post
2) At least SPG, but Mrs O’Leary’s Cow Crust from the free side is phenomenal and I think that’s what I’m using this year. Salt the day before, cow crust right before it goes into the heat. As you cut, the knife draws the crust over the slices.
3) Salt the day before, pat dry, Cow Crust, oven, pull at 125°, carryover to 130-135°. For those who want well done, cut their slice then put it in a medium hot skillet for 30 seconds a side.
4) I don’t smoke mine. I have smoked them, and they’re fine that way. But I crave that pure beef mineral taste. You can do it indirect in a propane or charcoal grill, without the wood chunks/chips. Charcoal grill is a nice compromise, it isn’t smoky but it has a nice rustic “what is that?”
5 Rest is “pay attention”. If you overshoot the cook and pull at 130°, then don’t rest it at all. If you pull at 125° and it carries over past 135°, slice it right away. If it peaks at 133° and starts going down, it’s time to eat!Comment
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1. Traeger set at 225F / 110C - 250F / 120C confirm actual ambient temp using 3rd part thermometer. (e.g Thermoworks RFX) Don't bother with Super Smoke.Originally posted by bep35 View Post
2. Keep it simple, freshly ground black pepper, sea salt, Colman's English Mustard powder and some Worcestershire Sauce put on the day before and left overnight.
3. Cook until 120F / 48C internal then either briefly keep warm in aluminium foil and turn Traeger up to maximum or pre heat heat kitchen oven (my choice) to 480F / 250C. Return rib roast to high temp Traeger / oven briefly (15-20 mins) which crisps up / add flavour to fat layer / crust... i.e. a sort of reverse "sear" / sizzle.
4. Rest for no more than 30 mins.The centre of the roast will end up around 125F / 52C and obviously the closer to the surface the more it will be cooked, most of my family like theirs cooked "medium".
This is for a 6-7lb rib roast, keep in mind USDA food safety guidelines say internal temp should reach 145F / 63C .... your choice!
Personally I don't like my rib roast cremated! 
Last edited by Manxman; December 24, 2025, 07:38 AM.Comment
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Here is what I do.......copy and pasted from my PDF......
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Good buy you are braver than I. Didn't want to fight the crowd at the Costco so I paid a premium price, just over double what you paid, at a local butcher shop. Gonna do Mrs O'Leary's Cow Crust same as every year.Comment
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I rarely go to Costco anymore but I knew their Prime rib would be much less than my preferred butcher shop. I realized the minute I turned on to the entry road and eventually the parking lot I was in trouble. It was the longest checkout line I have ever waited in at Costco. I tried to watch my WSU Cougs bowl game but I couldn't figure out how to log in to ESPN. I survived and kept my humor and patience and was home in time to watch most of the game and the Cougs won.
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I, too, braved the Costco Crush but went with a boneless prime prime. Weighs in at 5.25lbs. I'll likely use something like Cow Crust. Cooking it in the M1 and will probably use lump charcoal in the firebox. Probably will use the Flame Boss to keep the temp down; this thing was like a turkey microwave around Thanksgiving. Hope it comes out anywhere near as nice as Spinaker's.Comment
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I had a primal whole rib (7 bone) section of prime beef from Costco that was going to be Christmas dinner. Because of some family illness we decided to put off the dinner for a week or two, so I'll be breaking this piece down and freezing.
While shopping at Raley's yesterday I spotted some Harris Ranch USDA Choice rib roasts. After touching them all, I found one that was cut from the end that's next to the chuck end, it was only a 2 bone piece, but had some decent marbling and a larger spinalis (rib eye cap). On sale for $7.97/lb. I bought it and broke it down as in the picture below. Starting at the top left is the back ribs, saving these for another meal, next to these is the trimmed up rib cap, then the trimmed Complexus muscle and below four 1-1/2" eye of ribeye steaks. BBQed on a SNS charcoal grill at my MIL's, on the platter the steaks are sliced up in the center and I ringed those with the cap slices. This was great.
Dry brined 3 hours with Kosher salt, then rubbed down with "W" sauce, seasoned with Hard Core Carnivore Black and Meat Church's Garlic and Herb rub. Pulled about 125 and seared.
Last edited by wrgilb; December 24, 2025, 10:10 PM.Comment
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I was about to put my Prime rib roast in the Smoker and had my first flameout on the MAK Two Star. It has been very wet in Seattle/Tacoma. I emptied the hopper and put in a new bag of pellets in case they were damp. So far so good, we may run a little late and will need more wine.
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Turned out very tasty indeed!
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