Prime rib is gooooood!

B

Baby Back Maniac

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I've been getting requests for cooks on the gas grill since I started. I figure there might be a good percentage of "normal" (ie non-fanatics) looking for information on how to cook holiday meals in the gas grill. Hopefully some of them will find this helpful.

I went to 3 different stores before I finally found one worth buying. I ended up with a 4 pound prime grade boneless rib roast from Sam's that cost about 50 bucks.

I wasn't expected much but it's turned out amazing! You can see why in the first 5 seconds of the video. The marbling was insane.

https://www.youtube.com/watch?v=Z_BU1gjnSXA
 
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I haven't watched the video, but wanted to comment on the whole "I went to 3 different stores before I finally found one worth buying."

That is how people should shop! Too many folks go to the store and have no idea that they should even be looking at what they are buying. With loins, so many people assume one is like another & just buy what's in the case in front of them. Or the WORST thing...buy whatever is the cheapest! So often I see folks brag about buying a rib loin at $4.99/# or even $3.99/#. That is not the way to shop for beef! You have to use your eyes, and THEN decide whether the price suits you.

That's why I choose to buy CAB in my workplace. Say what you will, and there are plenty of naysayers, but CAB is the most consistent product I have found in my 16 years of restaurant ownership. It costs me, yes. But it is so worth it...in every way.

I had a prime rib sandwich tonight at work. Around a 5oz. slice on buttered & toasted Texas Toast with cheese, lettuce, and tomato. It's a wonder I don't weigh twice as much as I do.



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Cook said:
I haven't watched the video, but wanted to comment on the whole "I went to 3 different stores before I finally found one worth buying."

That is how people should shop! Too many folks go to the store and have no idea that they should even be looking at what they are buying. With loins, so many people assume one is like another & just buy what's in the case in front of them. Or the WORST thing...buy whatever is the cheapest! So often I see folks brag about buying a rib loin at $4.99/# or even $3.99/#. That is not the way to shop for beef! You have to use your eyes, and THEN decide whether the price suits you.

That's why I choose to buy CAB in my workplace. Say what you will, and there are plenty of naysayers, but CAB is the most consistent product I have found in my 16 years of restaurant ownership. It costs me, yes. But it is so worth it...in every way.

I had a prime rib sandwich tonight at work. Around a 5oz. slice on buttered & toasted Texas Toast with cheese, lettuce, and tomato. It's a wonder I don't weigh twice as much as I do.



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Whatever market I'm at I always check out the meat. Even when I don't need anything. If I see a nice piece of meat, whatever it is. It comes home with me. I'm usually digging around, flipping the meat over, inspecting it and most times making a mess of things. Especially when looking at packer briskets.



My wife thinks I'm nuts. Choosing a good piece of meat and knowing what to look for is half of what makes a good meal. It also helps to get to know the butcher.
 
Another really nice video. I bet when you sliced into that you were smiling from ear to ear. Nothing like hitting a home run. Little jealous of all those grills...
 
Great video as always and yeah...that prime rib looked amazing. I've always wanted to give it a go but it's tough to experiment with such an expensive piece of meat. When you smoke it how is the flavor compared to a normal ribeye steak? Is it similar or a totally different flavor / texture?

Your back yard is looking amazing with all of those cookers!
 
Jason - have been watching a lot of Youtube videos of yours, T-Roy Cooks and Aim'em Claim'em lately. Great work by all three of you! Keep up the great work. All three of you gentlemen provide great instructional and how-to videos.
 
SmoothBoarBBQ said:
Great video as always and yeah...that prime rib looked amazing. I've always wanted to give it a go but it's tough to experiment with such an expensive piece of meat. When you smoke it how is the flavor compared to a normal ribeye steak? Is it similar or a totally different flavor / texture?

Your back yard is looking amazing with all of those cookers!
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Prime rib and ribeye have a similar taste & texture...you just miss the char/maillard flavor with PR. Prime rib makes up for that with the super seasoned outside layer.

I'll be honest with you...there really isn't any experimentation with prime rib. If you know how to run your pit, or turn on an oven, then you'll have no problems cooking one. It's as simple as it gets.

My biggest piece of advise is to do as you see in the OP here...choose the right piece of meat. After that...it'll be hard to mess up.
 
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Cook said:
Prime rib and ribeye have a similar taste & texture...you just miss the char/maillard flavor. Prime rib makes up for that with the super seasoned outside layer.

I'll be honest with you...there really isn't any experimentation with prime rib. If you know how to run your pit, or turn on an oven, then you'll have no problems cooking one. It's as simple as it gets.

My biggest piece of advise is to do as you see in the OP here...choose the right piece of meat. After that...it'll be hard to mess up.
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Not trying to nitpick or quibble, but I'd disagree with them having similar taste and flavor. That's kind of why you choose whether you want to turn that Ribeye into a deliciously roasted Prime Rib, or grilled as a steak.


Absolutely spot on with the rest of the post. You don't have to run out and spend $50 or $100+ to "experiment." Next time Ribeye is on sale near you, ask the person in the meat department to cut you one about 1.5 inches thick. (really though, you could do it with a 1 inch, 3/4 or whatever). Fire up your cooker to 250ish and throw the meat in. Bring it up to 125-129ish for a Medium Rare. You can do this with a boneless ribeye or bone in.
 
Demosthenes9 said:
Not trying to nitpick or quibble, but I'd disagree with them having similar taste and flavor. That's kind of why you choose whether you want to turn that Ribeye into a deliciously roasted Prime Rib, or grilled as a steak.


Absolutely spot on with the rest of the post. You don't have to run out and spend $50 or $100+ to "experiment." Next time Ribeye is on sale near you, ask the person in the meat department to cut you one about 1.5 inches thick. (really though, you could do it with a 1 inch, 3/4 or whatever). Fire up your cooker to 250ish and throw the meat in. Bring it up to 125-129ish for a Medium Rare. You can do this with a boneless ribeye or bone in.
Click to expand...

I get what you are saying perfectly...I believe I stated my thoughts imperfectly. LoL

:loco:
 
Justin,

If you haven't been there yet you should go check out the new US Foods Chef's Store off of Alpha Road in Farmers Branch https://www.usfoods.com/why-us-foods/chef-store.html

Kind of like Restaurant Depot but no membership required and they are open to the public. Great selection of Choice and Prime Beef cuts along with fresh Pork. They seriously mark down meat nearing it's sell-by date by about 30% so it's hard to get out of there without buying something. Cattleack BBQ is also right down the street if you are so inclined....

US Foods Chef's store also carries the ever-elusive Outside Skirt Steak which would be a good candidate for a comparison video of Outside Skirt vs. Inside Skirt. (We are in Texas right?) :)
 
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