I picked this roast up at Costco (beef loin) but I assume I need to do more to trim it down and prepare it? Help and suggestions much appreciated planning to serve tomorrow for dinner.
by searing7
37 Comments
majorwizkid1
Salt it NOW and put on a grate and put in fridge uncovered until you are ready to bake. Look up videos on salting, be generous.
find a rub recipe you like.
Use butchers twine (non bleached twine) to tie it up to help cook evenly
Rub that beast
Oven at 225 for about 30 mins/pound or until middle is around 120 degrees F
Let rest 45 mins, turn oven to 500 degrees
Put back in oven for 15 minutes, this is JUST to make a nice crust, NOT intended to substantially cook the interior.
Let rest again 20+ minutes and serve.
I would make a sauce to go with it, look up prime rib sauces and pick one. The outside 1-1.5” will be salty but the interior may need help. Typically you want to dry brine (salt in fridge) 48 hours ahead.
The salt will make the top fat taste REALLY good but it’s not going to penetrate the meat itself up there as much, another reason for a nice sauce. My fav is red wine Demi glacé but that takes effort.
Edit: You could trim the fat, render it down, and use that the make a sauce. I did see someone recommending to score it which is good advice. There seems to be a difference between people saying to cook at high temp first then low to finish, and others like me saying low first then high. I can say when I did my first, the slow cook in the beginning with heigh heat last worked wonders. I had a thick grey band because my smoker kept going to 260-270 F when I wanted 225, but an oven should be easier. The only thing I can’t do is recommend a rub as I had certain restrictions I’ve had to follow when doing mine. Most popular I’ve seen are mustard based or a type of horseradish rub.
TheWhereHouse6920
There is appropriate help in this thread. Just chiming in to say you dun fu ked up waiting till now to get that help
Lovely cut of meat, you could do a few things with it, personally I’d rub it with salt and oil it with extra virgin olive 🫒 oil, then cook it at 180 centigrade for 90 minutes And after that eat!!
trixstar3
Alton Brown literally just released a new prime rib roast how to video. I’d start there.
carlweaver
You can trim some of the outside fat but I wouldn’t. I’d do salt, pepper, garlic powder, rosemary, and thyme. Then sous vide at 137 degrees for a day or so and broil for 5-10 minutes to get some color on it.
Moebius80
It’s a big chunk of beef, glad I could help
sounds_like_kong
Simplest way probably.
Trim what you can, any silver skin, etc… but leave the fat cap. Score the fat cap, heavy salt and pepper all around. Let it sit in the fridge until you’re ready to cook it tomorrow(uncovered).
Slather the fat cap in whipped unsalted butter and whatever herbs you have lying around. slow cook for a few hours in the oven 225 F or so.
Remove it, wrap it in foil for about an hour and let it rest. Crank the oven to 500F (convection if possible) while it’s resting. Cook it for 20 minutes or so to brown it. Want it around 120 degrees internally. Slice it up and down the hatch. Just kind of assuming on the size there.
jaystwrkk128
I’ll help out just let me know when it’s done and I’ll come over for a plate thanks
mushy-shart-walk
Looks like you already got plenty of advice, so I have a question. How much was that? $250 or so?
Odd-Business8683
My only beef about it as a butcher, is it’s a Rib Roast. I have 3 variations of that to offer you. One being 8.99$ a lb, one 11.99$ and one 24.99$. The 24.99$ is prime grade. Edit: sorry ptsd. That looks boneless. It’s a ribeye, you could cut it into steaks, or roast it. This is the start at 500 degrees and rest method
Bring to room temperature: Remove the rib roast from the refrigerator 2 to 4 hours before cooking to allow it to come to room temperature. This is critical for the method to work evenly. Pat the roast dry with paper towels. Season the roast: Rub the entire roast generously with a seasoning mixture of your choice (e.g., softened butter, kosher salt, black pepper, minced garlic, rosemary, and thyme). Place it, fat-side up, in a shallow roasting pan. Preheat oven: Preheat your oven to 500°F (260°C). Initial roast time: Place the roast in the preheated oven and cook for exactly 5 minutes per pound of meat. (For example, a 7-pound roast would cook for 35 minutes.) Turn off oven and wait: After the calculated cooking time, turn the oven off and do not open the oven door for at least 2 hours. Check temperature and rest: After 2 hours, open the oven door and use a meat thermometer to check the internal temperature.
Sensitive_Scholar_17
That is a good choice and good piece of meat. I would not trim that any further if I were you. First you will want to pepper and salt the outside. I would be very liberal with the sale and pepper. I feel like lower cooking temperature does better with bigger cuts. I would do that at 325. However, you want to get a crust on it. I think the best method is to sear in a skillet over high heat. If you don’t want to smoke up your house, then start with the temperature at 600 or as high as your oven will go. Once it gets brown turn in down to 325.
It will cook better if it is at room temperature when you start. If you cooking for supper, I would take it out of the fridge in the morning. I would use a thermometer and cook the dead center of it to 120 degrees. This middle will be nice and rare, but the outside part of it will be medium.
I would not marinade or brine. Good luck.
BobbersDown
Salt and season liberally, that’s a huge piece of meat. For actually cooking it, 500° for 5 minutes a pound then drop to 250 without removing the roast and cook until desired doneness. I’d pull it out at 115-120 and let it rest. Super easy, gets the house smelling great, and it turns out every time!
OddPangolin3074
I will help consume it. Always willing to take one for the team
pxndxxprxzz
Google prime rib kenji. Reverse sear is the way
InternationalIdea606
I’m a reverse sear type cook. Start at 225-250 degrees until it reaches 125 (rare) internal temp; pull for 30 minutes and let rest (covered). Depending on size 3-6 hours. Temp will raise to medium rare at 135 degrees. While resting set oven to 500 degrees. Put back in oven for 10-12 minutes after the 30 minute rest period. Pull from oven rest 5 minutes uncovered and cut/serve.
Here4Pornnnnn
Salt the fuck out of it 24 hours early. Once you think you have enough, double it. Leave all the fat, it’ll help cook it. When you go to cook, get a cast iron HOT and burn the outside crust as quick as ya can with a bit of butter/oil. Few minutes per side till all sides sre done. Then toss it in the oven and bake it at 250-325 till it’s 120-125 inside. Then pull it and rest it.
Kick your family out and don’t bother slicing it. Eat with your bare hands like a fucking animal.
knockmywood
Season it real good. Salt n Pepper is best. 325 degrees @ 45 minutes per pound. Pull once internal temp is 165. Let rest about an hour. Bet it will be money!
Set it out on counter for 2 -3 hours, dry it off with paper towel. Salt, pepper, and garlic egregiously. Put it in oven at 500degrees for 15 minutes, pull it out and turn down oven to 325 and cook for 15 minutes per lb including the the original 15 minute cook. Pull out at 130-140 depending on preference. Wrap it up in aluminum foil for 15-20 to finish COOKing.
KMD59
Pull it at 130, rest it 30 min. It’ll be medium rare. Use “W” sauce for a binder, then season 2 to 1 corse black pepper to kosher salt.
kimander123
Do you have a blow torch? I did this for thanksgiving and it gave it a more controlled crisp than the broiler in the oven
theultimateroryr
Pull at 120. Sauce i ate it tonight.
Chemical-Ad-4052
Google “500 degree prime rib recipe” and thank me later.
seriousspoons
Cut the fat cap in a cross hatch pattern. Salt, pepper, and garlic powder overnight preferably but for at least 1 hour. Remove from fridge and give it an hour to come to room temp then Brown on all sides in a cast iron pan or Dutch oven and cook on v shaped rack in a roasting on over some root vegetables. Pull it at 130°, cover with foil, and let it carryover for 30 minutes.
InsideWay70
You’re going to want to pat down with a paper towel after letting it sit for 1 hr. Then olive oil, salt and pepper or pepper /garlic. 20 mins a lb on 225 in an oven, convect if you have it. Pull at 115. Let rest for 45 mins. Then seat at 500+, as hot as your oven can go. Pull and cut.
bullmarket2023
Salt and pepper and put in the fridge over night. You can do minor fat trimming but it looks pretty even. Cover in a herb compound butter. Cook at 500 for 15, then 325 for 14 minutes per pound (looks like 7-8 pounds, so I would got 90 minutes to 105 minutes). Use a meat probe if you have one. Let rest for 20 minutes before cutting.
boognish-
Salt it. Cook at 225 till 115 in center. Rest for 30 min set oven to broil or 500 then cook to 10 min at high heat.
Reverse sear is the way if you go high to start you will have gray ring outside.
Tricky-Amount6195
Dry brine overnight with kosher salt.
As you warm up the oven, take your dry rub and add water to make a paste. Apply liberally.
Put in oven at 225 and let roast, undisturbed until instant read thermometer reads 120-125. Pull from oven.
Turn on broiler and let over come to temp. Place back in oven and let it char. Keep door open otherwise you’re still roasting it. Takes about 5-10 mins total. Pull it at 135 max.
Serve immediately. It Does not need to rest with a reverse sear.
runaway224
Sliced thinly to make a Lady Gaga style meat outfit
Express_Area_8359
Trim all fat u can. All the edge. Doggie will thank u then towel dry.
Oil the roast. Season and fridge rest for two hours for the crust to set. Then 300 roast till yar happy
WalterTexas
Cut into steaks 😁
Express_Area_8359
I love fat but heart issues ive made cracklings with it but its got enough to trim
fatogato
Doesn’t look like much fat on there I’d leave it. Thermometer is your friend. Roast to 125-130°f and let it rise to 135°f for a perfect medium rare.
Felinia-Clash
Cook it with the fat. Otherwise the meat will be dry.
fizbin99
Reverse sear seems to be the way to go and you have several methods listed in this post. I prefer the 225-250 methods crusting with 500. A good meat thermometer is an indispensable tool. Aim for the temperature before your target, that would be rare, 120, crusting at medium rare, 130. A rest is a good time to add your vegetable based spices, they do scorch at 500. I tend to go light. Dry brine is good but not necessary. If you use additional fat, use beef tallow, veggie oils have too low a smoke point. Keep your fat, cross hatching makes for wonderful crunchy bits. Be sure to use a drip rack to save those drippings. Makes the best a jus ever with a little red wine and beef broth. Horseradish is a traditional condiment, you really don’t need much else.
37 Comments
Salt it NOW and put on a grate and put in fridge uncovered until you are ready to bake. Look up videos on salting, be generous.
find a rub recipe you like.
Use butchers twine (non bleached twine) to tie it up to help cook evenly
Rub that beast
Oven at 225 for about 30 mins/pound or until middle is around 120 degrees F
Let rest 45 mins, turn oven to 500 degrees
Put back in oven for 15 minutes, this is JUST to make a nice crust, NOT intended to substantially cook the interior.
Let rest again 20+ minutes and serve.
I would make a sauce to go with it, look up prime rib sauces and pick one. The outside 1-1.5” will be salty but the interior may need help. Typically you want to dry brine (salt in fridge) 48 hours ahead.
The salt will make the top fat taste REALLY good but it’s not going to penetrate the meat itself up there as much, another reason for a nice sauce. My fav is red wine Demi glacé but that takes effort.
Edit:
You could trim the fat, render it down, and use that the make a sauce. I did see someone recommending to score it which is good advice. There seems to be a difference between people saying to cook at high temp first then low to finish, and others like me saying low first then high. I can say when I did my first, the slow cook in the beginning with heigh heat last worked wonders. I had a thick grey band because my smoker kept going to 260-270 F when I wanted 225, but an oven should be easier. The only thing I can’t do is recommend a rub as I had certain restrictions I’ve had to follow when doing mine. Most popular I’ve seen are mustard based or a type of horseradish rub.
There is appropriate help in this thread. Just chiming in to say you dun fu ked up waiting till now to get that help
Do this:
[Chef Frank Proto Prime Rib](https://share.google/dJqTlI2I2xayKwgqD)
Yeah, I’d like to help you
Lovely cut of meat, you could do a few things with it, personally I’d rub it with salt and oil it with extra virgin olive 🫒 oil, then cook it at 180 centigrade for 90 minutes
And after that eat!!
Alton Brown literally just released a new prime rib roast how to video. I’d start there.
You can trim some of the outside fat but I wouldn’t. I’d do salt, pepper, garlic powder, rosemary, and thyme. Then sous vide at 137 degrees for a day or so and broil for 5-10 minutes to get some color on it.
It’s a big chunk of beef, glad I could help
Simplest way probably.
Trim what you can, any silver skin, etc… but leave the fat cap. Score the fat cap, heavy salt and pepper all around. Let it sit in the fridge until you’re ready to cook it tomorrow(uncovered).
Slather the fat cap in whipped unsalted butter and whatever herbs you have lying around. slow cook for a few hours in the oven 225 F or so.
Remove it, wrap it in foil for about an hour and let it rest. Crank the oven to 500F (convection if possible) while it’s resting. Cook it for 20 minutes or so to brown it. Want it around 120 degrees internally. Slice it up and down the hatch. Just kind of assuming on the size there.
I’ll help out just let me know when it’s done and I’ll come over for a plate thanks
Looks like you already got plenty of advice, so I have a question. How much was that? $250 or so?
My only beef about it as a butcher, is it’s a Rib Roast. I have 3 variations of that to offer you. One being 8.99$ a lb, one 11.99$ and one 24.99$. The 24.99$ is prime grade.
Edit: sorry ptsd. That looks boneless. It’s a ribeye, you could cut it into steaks, or roast it. This is the start at 500 degrees and rest method
Bring to room temperature: Remove the rib roast from the refrigerator 2 to 4 hours before cooking to allow it to come to room temperature. This is critical for the method to work evenly. Pat the roast dry with paper towels.
Season the roast: Rub the entire roast generously with a seasoning mixture of your choice (e.g., softened butter, kosher salt, black pepper, minced garlic, rosemary, and thyme). Place it, fat-side up, in a shallow roasting pan.
Preheat oven: Preheat your oven to 500°F (260°C).
Initial roast time: Place the roast in the preheated oven and cook for exactly 5 minutes per pound of meat. (For example, a 7-pound roast would cook for 35 minutes.)
Turn off oven and wait: After the calculated cooking time, turn the oven off and do not open the oven door for at least 2 hours.
Check temperature and rest: After 2 hours, open the oven door and use a meat thermometer to check the internal temperature.
That is a good choice and good piece of meat. I would not trim that any further if I were you. First you will want to pepper and salt the outside. I would be very liberal with the sale and pepper. I feel like lower cooking temperature does better with bigger cuts. I would do that at 325. However, you want to get a crust on it. I think the best method is to sear in a skillet over high heat. If you don’t want to smoke up your house, then start with the temperature at 600 or as high as your oven will go. Once it gets brown turn in down to 325.
It will cook better if it is at room temperature when you start. If you cooking for supper, I would take it out of the fridge in the morning. I would use a thermometer and cook the dead center of it to 120 degrees. This middle will be nice and rare, but the outside part of it will be medium.
I would not marinade or brine. Good luck.
Salt and season liberally, that’s a huge piece of meat. For actually cooking it, 500° for 5 minutes a pound then drop to 250 without removing the roast and cook until desired doneness. I’d pull it out at 115-120 and let it rest. Super easy, gets the house smelling great, and it turns out every time!
I will help consume it. Always willing to take one for the team
Google prime rib kenji. Reverse sear is the way
I’m a reverse sear type cook. Start at 225-250 degrees until it reaches 125 (rare) internal temp; pull for 30 minutes and let rest (covered). Depending on size 3-6 hours. Temp will raise to medium rare at 135 degrees. While resting set oven to 500 degrees. Put back in oven for 10-12 minutes after the 30 minute rest period. Pull from oven rest 5 minutes uncovered and cut/serve.
Salt the fuck out of it 24 hours early. Once you think you have enough, double it. Leave all the fat, it’ll help cook it. When you go to cook, get a cast iron HOT and burn the outside crust as quick as ya can with a bit of butter/oil. Few minutes per side till all sides sre done. Then toss it in the oven and bake it at 250-325 till it’s 120-125 inside. Then pull it and rest it.
Kick your family out and don’t bother slicing it. Eat with your bare hands like a fucking animal.
Season it real good. Salt n Pepper is best. 325 degrees @ 45 minutes per pound. Pull once internal temp is 165. Let rest about an hour. Bet it will be money!
https://www.instagram.com/reel/DSkyH_Aj6pF/?igsh=MXQ5MzlseWp0a283eA==
This guy will help you out.
Set it out on counter for 2 -3 hours, dry it off with paper towel. Salt, pepper, and garlic egregiously. Put it in oven at 500degrees for 15 minutes, pull it out and turn down oven to 325 and cook for 15 minutes per lb including the the original 15 minute cook. Pull out at 130-140 depending on preference. Wrap it up in aluminum foil for 15-20 to finish COOKing.
Pull it at 130, rest it 30 min. It’ll be medium rare.
Use “W” sauce for a binder, then season 2 to 1 corse black pepper to kosher salt.
Do you have a blow torch? I did this for thanksgiving and it gave it a more controlled crisp than the broiler in the oven
Pull at 120. Sauce i ate it tonight.
Google “500 degree prime rib recipe” and thank me later.
Cut the fat cap in a cross hatch pattern. Salt, pepper, and garlic powder overnight preferably but for at least 1 hour. Remove from fridge and give it an hour to come to room temp then Brown on all sides in a cast iron pan or Dutch oven and cook on v shaped rack in a roasting on over some root vegetables. Pull it at 130°, cover with foil, and let it carryover for 30 minutes.
You’re going to want to pat down with a paper towel after letting it sit for 1 hr. Then olive oil, salt and pepper or pepper /garlic. 20 mins a lb on 225 in an oven, convect if you have it. Pull at 115. Let rest for 45 mins. Then seat at 500+, as hot as your oven can go. Pull and cut.
Salt and pepper and put in the fridge over night. You can do minor fat trimming but it looks pretty even. Cover in a herb compound butter. Cook at 500 for 15, then 325 for 14 minutes per pound (looks like 7-8 pounds, so I would got 90 minutes to 105 minutes). Use a meat probe if you have one. Let rest for 20 minutes before cutting.
Salt it. Cook at 225 till 115 in center. Rest for 30 min set oven to broil or 500 then cook to 10 min at high heat.
Reverse sear is the way if you go high to start you will have gray ring outside.
Dry brine overnight with kosher salt.
As you warm up the oven, take your dry rub and add water to make a paste. Apply liberally.
Put in oven at 225 and let roast, undisturbed until instant read thermometer reads 120-125. Pull from oven.
Turn on broiler and let over come to temp. Place back in oven and let it char. Keep door open otherwise you’re still roasting it. Takes about 5-10 mins total. Pull it at 135 max.
Serve immediately. It Does not need to rest with a reverse sear.
Sliced thinly to make a Lady Gaga style meat outfit
Trim all fat u can. All the edge. Doggie will thank u then towel dry.
Oil the roast. Season and fridge rest for two hours for the crust to set. Then 300 roast till yar happy
Cut into steaks 😁
I love fat but heart issues ive made cracklings with it but its got enough to trim
Doesn’t look like much fat on there I’d leave it. Thermometer is your friend. Roast to 125-130°f and let it rise to 135°f for a perfect medium rare.
Cook it with the fat. Otherwise the meat will be dry.
Reverse sear seems to be the way to go and you have several methods listed in this post. I prefer the 225-250 methods crusting with 500. A good meat thermometer is an indispensable tool. Aim for the temperature before your target, that would be rare, 120, crusting at medium rare, 130. A rest is a good time to add your vegetable based spices, they do scorch at 500. I tend to go light. Dry brine is good but not necessary. If you use additional fat, use beef tallow, veggie oils have too low a smoke point. Keep your fat, cross hatching makes for wonderful crunchy bits. Be sure to use a drip rack to save those drippings. Makes the best a jus ever with a little red wine and beef broth. Horseradish is a traditional condiment, you really don’t need much else.