A Photo How-To For Preparing A Prime Rib, My Way

So Kroger has choice grade ribeyes on sale for $5.97 a pound for Christmas. I asked the butcher if he would be willing to sell me an entire sub primal at the sale price. He said yup and this is what I got.



Look at the price. For the quality of meat that this is, they are basically giving this meat away.



After opening it up from the Cryovac, I cut off a four bone prime rib roast for our Christmas meal with my family that we will be doing tomorrow.




Look at the marbling and overall quality of this meat. First thing I did was to trim the fat over the bones so that I could separate the rib plate from the rib roast.



Then I went ahead and separated the plate from the roast.



I then began to trim all of the silver skin that I could from the roast.



I then Frenched the bones and cleaned them well with a butter, knife and paper towels.



The seasonings are used were W sauce, hard-core Carnivore Black, and kinder’s prime rub with black truffle.



After using the W sauce as a binder, I liberally coded it with the dry rubs. After that, I trused the rib plate back to the roast using butchers twine.



After I trussed it together, I reapplied a little bit more seasoning to account for what got removed in the trussing process.



Last, but not least, it gets to go to sleep for 24 hours uncovered in a refrigerator. I’ll pull it out tomorrow and smoke it. I’ll try to get a how to on the actual cooking process done tomorrow. We will see. I’m actually going to be doing it Early in the morning because we have to transport it



I actually have a much more detailed posting of pictures and step by steps on Imgur and if you want to see them, you can follow these links.

My Large Meat

Preparing A Prime Rib, My Way