Prime Rib: Boneless v. Standing Rib?

txschutte · 11-25-2009, 10:38 PM

What are the differences, Besides the obvious?

Is flavor richer with bone-in? Cooking times, temps?

My butcher has both. I am buying on Friday to start proper aging for Xmas. I need to pull the trigger on a $180 chunk o' beef.

Midnight Smoke · 11-25-2009, 10:54 PM

I have only done these twice. Mine had the bones removed (???) and tied back on by the butcher. Just my guess there is not much difference, a lot of the bone is presentation!

BobBrisket · 11-25-2009, 10:56 PM

Quote:

Originally Posted by Pork Smoker

I have only done these twice. Mine had the bones removed (???) and tied back on by the butcher. Just my guess there is not much difference, a lot of the bone is presentation!

Yup, that's how I buy em too. Nothing like knawing on the bones once it comes off the cooker. Them is Chef's Treats. I assume Wyatt's cooking it, right. Hate to see you burn a $180 hunk o beef, Shane. :)

MilitantSquatter · 11-25-2009, 11:01 PM

What's the cost difference per pound ?

I've done both, never noticed a major difference..

ibait2fish · 11-25-2009, 11:05 PM

Bone in..yer payin' for the bone...that's about it...Some feel that
the bone keeps the roast moister, with more flavor...try it yerself!

txschutte · 11-25-2009, 11:20 PM

Quote:

Originally Posted by BobBrisket

Yup, that's how I buy em too. Nothing like knawing on the bones once it comes off the cooker. Them is Chef's Treats. I assume Wyatt's cooking it, right. Hate to see you burn a $180 hunk o beef, Shane. :)

Since I have only done boneless. that's where my question arises. The price difference is nil. Zip. Zero. Nada.

The butcher will tie the bones back on if wanted.. Just not sure if its wanted.

Presentation is not an issue, as plates will be served on a "doneness" scale.

southjersey · 11-26-2009, 12:34 AM

Have the bones tied back on. Sheesh! Haven't you had enough ribs etc. to know that bones are da beast!

Better yet, cut the bones off AFTER you cook 'em.

Redheart · 11-26-2009, 01:49 AM

I always go with a standing roast when I can. But usually remove the bones prior to presentation. This way I have bones to make stock. Also the bones do allow for smoke circulation under the meat, so I can put a pan under everything to catch that wonderful au jus.

Grillman · 11-26-2009, 04:32 AM

I always buy it "bone in" and remove the slab of bones and grill the
bones "hot & fast" to give them to people as an appetizer; while the
roast is cooking.

You can either smoke/roast/or whatever the roast outside.
Or cook it inside in the oven ...in a pan with carrots, potatoes, onions,
celery, etc. underneath the roast, acting as support for the roast.

DaChief · 11-26-2009, 05:44 AM

I like bone-in. I cut along the bone almost all the way through but leave it attached, then tie it back together. You can add some rub there as well. Then when it is done, the bones are easy to remove before carving and are my treat!

Vince B · 11-26-2009, 06:07 AM

I always tie the bones back on. I was told with using them it works as a natural rack and also keeps the bottom of the roast from over cooking. Vince

thirdeye · 11-26-2009, 06:44 AM

I like the bone-on roasts because it acts as a heat shield keeping the roast moist, and the ribs are wonderful to eat. Following the rest, I remove them and they go back on the cooker just long enough to get some color on the inside face.

I cook my standing rib roasts with low pit temps and start with the ribs down. Sometimes I never have to turn them at all, unless it's for some color. Now, this year I had to get a boneless roast and it's about 3-1/2 pounds..... so my game plan is to start of like usual, but I have a shallow pan I may opt to use during the second half of the cook.

Ford · 11-26-2009, 07:45 AM

Quote:

Originally Posted by txschutte

What are the differences, Besides the obvious?

Is flavor richer with bone-in? Cooking times, temps?

My butcher has both. I am buying on Friday to start proper aging for Xmas. I need to pull the trigger on a $180 chunk o' beef.

How do you plan on aging? I'd have the butcher dry age it for you. Not sure I'd trust a butchers cryovac machine to wet age it in a fridge. Besides dry aging is best. Just tell him you want to pick up a dry aged roast for XMAS and he can look after it for you.

deguerre · 11-26-2009, 09:53 AM

I've never cooked anything but ribbed. Refuse to buy if boned even if I have to go without.

BBQSamYesIam · 11-26-2009, 11:57 AM

I can tell you from experience that the four-legged members of my family definitely prefer I buy bone in!!!!

11-25-2009, 10:38 PM	#1
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Prime Rib: Boneless v. Standing Rib? What are the differences, Besides the obvious? Is flavor richer with bone-in? Cooking times, temps? My butcher has both. I am buying on Friday to start proper aging for Xmas. I need to pull the trigger on a $180 chunk o' beef. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

11-25-2009, 10:54 PM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	I have only done these twice. Mine had the bones removed (???) and tied back on by the butcher. Just my guess there is not much difference, a lot of the bone is presentation! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-25-2009, 11:01 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	What's the cost difference per pound ? I've done both, never noticed a major difference.. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

11-25-2009, 11:05 PM	#5
ibait2fish Full Fledged Farker Join Date: 02-22-07 Location: Ely, MN	Bone in..yer payin' for the bone...that's about it...Some feel that the bone keeps the roast moister, with more flavor...try it yerself! __________________ Brinkmann Smoke King Deluxe ECM Weber Kettle grill Old fridge Busted gas grill Blows a greasy sax

11-26-2009, 12:34 AM	#7
southjersey Knows what a fatty is. Join Date: 08-06-09 Location: Bridgeton, NJ	Have the bones tied back on. Sheesh! Haven't you had enough ribs etc. to know that bones are da beast! Better yet, cut the bones off AFTER you cook 'em. __________________ SJ WSM

11-26-2009, 01:49 AM	#8
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Omaha, NE	I always go with a standing roast when I can. But usually remove the bones prior to presentation. This way I have bones to make stock. Also the bones do allow for smoke circulation under the meat, so I can put a pan under everything to catch that wonderful au jus. __________________ "Red" - Just Moved to Omaha!

11-26-2009, 04:32 AM	#9
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	I always buy it "bone in" and remove the slab of bones and grill the bones "hot & fast" to give them to people as an appetizer; while the roast is cooking. You can either smoke/roast/or whatever the roast outside. Or cook it inside in the oven ...in a pan with carrots, potatoes, onions, celery, etc. underneath the roast, acting as support for the roast. __________________ ........................

11-26-2009, 05:44 AM	#10
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	I like bone-in. I cut along the bone almost all the way through but leave it attached, then tie it back together. You can add some rub there as well. Then when it is done, the bones are easy to remove before carving and are my treat! __________________ DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck

11-26-2009, 06:07 AM	#11
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	I always tie the bones back on. I was told with using them it works as a natural rack and also keeps the bottom of the roast from over cooking. Vince

11-26-2009, 06:44 AM	#12
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I like the bone-on roasts because it acts as a heat shield keeping the roast moist, and the ribs are wonderful to eat. Following the rest, I remove them and they go back on the cooker just long enough to get some color on the inside face. I cook my standing rib roasts with low pit temps and start with the ribs down. Sometimes I never have to turn them at all, unless it's for some color. Now, this year I had to get a boneless roast and it's about 3-1/2 pounds..... so my game plan is to start of like usual, but I have a shallow pan I may opt to use during the second half of the cook. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

11-26-2009, 09:53 AM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I've never cooked anything but ribbed. Refuse to buy if boned even if I have to go without. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-26-2009, 11:57 AM	#15
BBQSamYesIam Knows what a fatty is. Join Date: 08-09-09 Location: Plano, TX	I can tell you from experience that the four-legged members of my family definitely prefer I buy bone in!!!!

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