Prime Rib for Thanksgiving, check in and help!

Looking that up now.

Try Costco. They have prime beef at low prices. I've never bought a roast there, but we've gotten steaks and briskets. I've paid $2.99 a pound for prime brisket.

The cookbook here had a good recipe for prime rib. I've never made it, but it was very detailed.

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Try Costco. They have prime beef at low prices. I've never bought a roast there, but we've gotten steaks and briskets. I've paid $2.99 a pound for prime brisket.

The cookbook here had a good recipe for prime rib. I've never made it, but it was very detailed.

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I dont have a Costco membership (Sams), but sounds like its worth finding one to look around.

I have the cookbook saved, will have to dig though it. Thanks.

Every now and then they'll have a Groupon for Costco memberships. Back in the spring, they were selling memberships for $35-$40 a year if you were a new member or someone who hadn't had a membership for more than a year. Think they were also tossing in coupons for take-and-bake pizza and/or a rotisserie chicken. We got a deal like that when they first opened.

Didn't read that before posting.

I do this on the green egg and love it. It is different but I like the board sauce and picked that up from someone on here.

I post it here but I think people are afraid to try it. Prime rib is easy and people way over think the thing. Only thing I can say is don't overcook it but some people like it cooked more than others. I've cooked it a dozen different ways and all are good as long as it isn't overcooked but you can have a bit of medium on the ends and rare in the middle which is a good thing.

I'm like Lang, just get in it, get your hands dirty and cook the thing. On my egg a 5-6 bone standing rib takes me an hour give or take depending on fire.

Put meat on, pour a glass of wine and stick by the pit. It's just a piece of meat and fire. You aren't building a piano.

Enjoy

If you are afraid to do this for your family (which I don't know why anyone would as that is who you should be doing all of it for anyway and it is Thanksgiving) just buy a small one some other time and try it. You don't like you aren't out too much money.

Trim, tie & rub with an herb & garlic salt and leave uncovered, on a rack, in the fridge for up to six days. Render the trimmed fat & coat the rib completely to create an airtight coating. You could leave it like this for a couple of weaks to achieve a very similar result to dry-aged beef without the negative drying that takes place.

Heat the oven to 225*F and place the rib set on a rack on a quarter sheet pan in the middle of the oven. Rotate & baste every half hour for 3 1/2 hours or until internal temperature reaches 125*F.

Remove from oven & sear it on the grill or in a hot cast iron pan.