Reporting back on that “21 lb.” Prime rib.

I just wanted to write back and talk about the cook a little bit, and also thank everybody for helping me with it. I started with the dry salt brine 2 nights ago, rinsed and rubbed it last night, and then finished my cook today for New Year’s Day dinner. For the rub I did a basic store bought SPG, and also sprinkled rosemary on it.

After I took the bones off, I was able to split it in half and it was two ~6 pound pieces that I trimmed, and then tied up with butcher string,. I cooked it at 250° for about four hours. It stalled at about 115° for an hour. Part of the problem maybe that I was cooking in 16°F weather. I took it out and let it rest for about 45 minutes, and then put it inside the oven at 450°F for another 20 minutes or so until the internal temperature came up to 135°F. It came out pretty well, and the meat was pretty well seasoned and acceptably tender. My family seemed to enjoy it, but they’re nice, so there’s a chance that they were just being sweet to me. I wouldn’t say it was the best prime I’ve had, but I’m not unhappy with how it turned out and most of it got eaten. We also had Alaskan king crab, too, but I didn’t cook that one. Overall, I’d say it was an 8/10 meal.

One thing I did want to mention is that I saw a YouTube video about a guy putting a pan underneath the meat to catch the drippings and to make an aus jus sauce. It’s basically just beef broth and a whole chopped up onion. I tried that, and it was way too onion forward for any of us to eat. Thankfully, there was a random packet of aus jus in our pantry, so I was able to whip up something quickly. Anyway, I wouldn’t recommend that if you happen to see that tip in that particular video.