I like to buy the prime bone-in at Costco. I remove the bones, leaving a little more meat on the bones, for beef back ribs later. Then remove and trim up the ribeye cap, trim it up and tie it to cook as a small roast or cut into pinwheels for another meal down the road. Tie the remaining ribeye eye into a nice cylinder and that's my roast. This gives me 3 great meals from one primal cut. I just started using Oak Ridge BBQ's Spogos, mixed with a little dry rosemary and thyme and water to make a paste. Great flavor!
I follow Meathead's approach generally, with modifications
1. Buy a rib roast with bones. Best option is buy at butcher shop, ask butcher to cut bones off for you and tie it. They will totally do this for you. Second best option, buy at grocery store or Costco with bones on and remove them yourself, then tie, etc.
2. Prep gravy the day before
3. Dry brine starting day before for 24 hours
4. Prep Mrs. O'Leary's cow crust a couple hours ahead so all the flavors mingle and mix nicely
5. Get the smoker going .... I use a rotisserie on my Hasty-Bake. A rotisserie on a Weber would be great, too. I love the seared outside crust and the over the top beefy interior that you get from a rotisserie approach. I make sure and add some red oak to the charcoal as I get it going, let the oak get to white embers, not burning, smokey wood, before I start running the meat on the rotisserie.
6. Bank coals off to each side of the firebox, place gravy directly under rotisserie, get Mrs. O'Leary's on the roast and onto the spit it goes.
7. Cook to desired internal temp ... I go to 135 because that means, with carryover, the center is going to be Medium-Rare Plus and the ends will be Medium to Medium-Well. This means the whole family (about 15 of us on Christmas) is happy without someone microwaving a piece of meat and making me grumpy!
8. Bring gravy in, strain bones and veggies out, reduce it a bit, season a bit as needed
9. Hope everything else is ready
10. Serve!
I was catching up on some Prime Rib advice and came across this post from last year. First, I had to laugh about the part of "without someone microwaving a piece of meat and making me grumpy." Same here. I'm getting better at hiding it though.
I loved your cutting board in the pic! Do you remember where you got it?
From another running post - I mentioned that I used to fish the Duwamish & Green confluence for cats. At the time I didn't know about the GR Killer until more body parts was back in the news. I stopped. That north Kent slow bend was my spot.
ecowper I've got to move to a new house right now, and we haven't picked it yet, so you'll have to wait a little bit. But I am looking every time I'm grocing (that should be a word) for the right prime rib. I'm thinking 3 bones? There'll be just 2 of us for this.
My next prime rib will be the first I'll be documenting. I'll be doing bone-in. As far as 'the best way'? I won't be using my kitchen any more, not if I can help it. Maybe just for eggs Benedict, and boiling water. If meat is involved, it's on a grill. At least I can tell you that.
I am planning on bringing Sous Vide into my arsenal, and smoking / barking & producing fully pasteurized rare meats and expecting that there is no better way to get what I'm expecting to be perfect results.
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