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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-18-2013, 08:38 PM   #1
coastal
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Default Prime Rib

So I am making a 4 bone prime rib for thanksgiving

My Micheal Symon book I am working off of tells me to have the bones and excess fat removed and reserved

Than basically put the fat and bones in the roasting pan for 30 minutes to render..than add the prime rib and use the bones as a roasting rack..

Do you agree with this method?

and how do i order this from the butcher? Just- 1- 4 bone prime rib with excess fat and bones removed and reserved?

Any tips appreciated.. first prime rib here ( i know i know never try something out the first time with a crowd on a holiday but this is to expensive to practice with for me)
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Unread 11-18-2013, 08:50 PM   #2
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There are many different opinions I am sure.

Personally I leave the bones intact, I like to chew on the bone myself.
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Unread 11-18-2013, 08:53 PM   #3
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Quote:
Originally Posted by IamMadMan View Post
There are many different opinions I am sure.

Personally I leave the bones intact, I like to chew on the bone myself.
So you suggest just ordering a 4 bone prime rib..no trimming? I am fine either way, havnt decided yet- thats why I came to the brethren for help
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Unread 11-18-2013, 08:57 PM   #4
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Closer to the bone the sweeter the meat.I have respect for Symon and his Greek back round but there must be a reason for his recipe.Could it be for a quicker cook time?I dont have his book.
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Unread 11-18-2013, 09:01 PM   #5
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Originally Posted by 57borntorun View Post
Closer to the bone the sweeter the meat.I have respect for Symon and his Greek back round but there must be a reason for his recipe.Could it be for a quicker cook time?I dont have his book.
I dont think its cook time, whatever time is saved is lost by cooking the bones and fat trimmings 30 minutes before adding the meat. Maybe just ease of slicing in the end for a at home chef? I dont know

But in his method you use the bones bowed side up as a roasting rack for the prime rib
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Unread 11-18-2013, 09:07 PM   #6
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I bought a rib roast one year from a place that cut the bones off and tied them back on with butcher twine. I cut the twine to get the seasoning in between the meat and the bones and retied it. It came out good, but I like cooking the roast with the bones intact better. I think the bones add flavor the the meat.
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Unread 11-18-2013, 09:13 PM   #7
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Leave the bones on while cooking.
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Unread 11-18-2013, 09:15 PM   #8
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I'm by no means an expert on rib roasts, but when I've done them, they have been bone-in, nothing tied up or anything. More or less it was just the primal with the ribs. The results are fantastic.
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Unread 11-18-2013, 09:22 PM   #9
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The Brethren have me leaning towards bone in. + I could always de-bone if I change my mind i suppose
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Unread 11-18-2013, 10:41 PM   #10
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Quote:
Originally Posted by 57borntorun View Post
Closer to the bone the sweeter the meat.I have respect for Symon and his Greek back round but there must be a reason for his recipe.Could it be for a quicker cook time?I dont have his book.
Maybe just a way of making it his recipe, his technique?
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Unread 11-18-2013, 10:54 PM   #11
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There are MANY good ways to cook Prime Rib, if you want to do
Michael Symon's method....here are the video links for it.

Part 1
https://www.youtube.com/watch?v=xVChjQ1QPkI#t=29

Part 2
https://www.youtube.com/watch?v=1PannaRxYaA

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Unread 11-19-2013, 05:40 PM   #12
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Quote:
Originally Posted by Grillman View Post
There are MANY good ways to cook Prime Rib, if you want to do
Michael Symon's method....here are the video links for it.

Part 1
https://www.youtube.com/watch?v=xVChjQ1QPkI#t=29

Part 2
https://www.youtube.com/watch?v=1PannaRxYaA

.

Yes that is pretty much how the book describes it. It would make for easily slicing around a hungry family if it was already deboned
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Unread 11-19-2013, 05:46 PM   #13
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I think Phil our Poobah has a thread on doing prime rib
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Unread 11-19-2013, 05:52 PM   #14
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Quote:
Originally Posted by coastal View Post
Yes that is pretty much how the book describes it. It would make for easily slicing around a hungry family if it was already deboned
Just remove the bones after cooking but just before slicing. I cooked a standing rib roast this past Sunday and the bones literally fell from the roast, all 3 still connected, from the rest of the roast, no cutting required.
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Unread 11-19-2013, 07:46 PM   #15
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I would leave it bone in and "french" the bones. This basically trimming the fat between the bones, It makes for a very appealing rib roast
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