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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Making the most of your Prime Rib

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  • pmorse36
    Former Member
    • Jun 2018
    • 107
    • Atlanta, GA

    Making the most of your Prime Rib

    For Thanksgiving, I splurged on a really high quality 5-bone prime ribeye roast. While researching the best methods for cooking my prized roast, it became apparent that almost everyone agreed that trimming the bones off was the best method. I trimmed the 5 bones and a good bit of meat, vacuum sealed and reserved for a later date. Well, fast forward a few weeks and our Christmas eve meal ended up being 6 people instead of the 12 we had planned for, so I thought it would be a good opportunity to bust these back out. After some thought, I decided to leverage my Italian heritage and make a braised short rib ragu over home made papardelle and the results were FANTASTIC!

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    After trimming the bones, I browned on all sides in the Dutch oven with a little fleur de sel. Once browned, I removed the ribs and tossed in a miraqua of equal parts onion, celery and carrots and let them sautee slowly in the rendered beef drippings. Once cooked down, I added a 28 oz can of crushed San Marzano tomatoes, 2 cups of Cabernet, roasted garlic and beef demi glace and brought the brew to a simmer. Once simmering, I added a bouquet of fresh thyme and oregano, added the short ribs, popped on the lid and placed in the oven at 300 for 4 hours to let the ribs slowly braise.

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ID:	617998 After the ribs were done, I set them aside to cool and brought the liquid back to a simmer and let it thicken for about 30 minutes. Served the shredded short ribs over papardelle with a little fresh chopped parsley and shaved parmigiano reggiano. Definitely worth a try!

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  • ecowper
    Founding Member
    • Jul 2014
    • 3637
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    stupendous! I love ragu over good pasta or gnocchi .... I have 3 bones left from the Christmas roast and I see this in my future.

    By the way, I use some of the left over roast and gravy to make beef barley soup, which is just heaven.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Ohhh beef barley soup .... now you're in my wheelhouse !!
  • CaptainMike
    Club Member
    • Nov 2015
    • 2675
    • The Great State of Jefferson
    • 24X40 Lone Star Grillz offset smoker
      Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    #3
    Very nice write up. I'll give it a shot with my leftover bones.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13506
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      That does look great.

      I wonder what putting an hour or two worth of smoke on them first would have done. I would have placed a try under the meat to catch the dripping to add to the gravy.
      Last edited by RonB; January 3, 2019, 12:00 PM.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7771
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #5
        Another excellent write up and especially nice photography. I too am a fan of a good ragu, my problem is I never seem to have any leftover . But doing it from scratch is certainly worth pursuing. Thanks again for another great write up, you're on a roll !!!

        Comment


        • pmorse36
          pmorse36 commented
          Editing a comment
          Haha I hadn’t had a chance to post in a while, so playing catch up before I go back to work

      Announcement

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      2021 Meat-Up In Memphis Canceled

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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