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Standing Rib Roast thread
Posted on 12/14/16 at 11:24 am
Posted on 12/14/16 at 11:24 am
Ordered mine from Calandros. 5 bone prime and it is $18.90 lb.
Choice Angus is $16.90. With these two and the cooking method I don't see much difference for the cost.
Thanksgiving I did on the BGE like Adam Perry Lang. I'll do this one in the oven but will make a board dressing like he does. I also don't hinge the ribs but cut them into individual ribs and just cook alongside. I just prefer this.
This is what I did and it was good
Choice Angus is $16.90. With these two and the cooking method I don't see much difference for the cost.
Thanksgiving I did on the BGE like Adam Perry Lang. I'll do this one in the oven but will make a board dressing like he does. I also don't hinge the ribs but cut them into individual ribs and just cook alongside. I just prefer this.
This is what I did and it was good
4
Posted on 12/14/16 at 12:10 pm to Martini
Interesting. I bought a prime bone in rack from alexanders back at the end of thanksgiving. I cut the ribs off, and have had it dry aging ever since getting ready. I've always cooked the whole racks and cut them into steak sized pieces. Never really even thought about slicing thin like ham. Kind of afraid to do it. 
Did you slice thin as the video shows?
Did you slice thin as the video shows? Posted on 12/14/16 at 12:20 pm to Fratigerguy
Yes. Mostly when I buy them I get the butcher to hinge them and tie back on. Then after roasting just cut them off, slice the ribs and slice whatever thickness you like. I just want to cook the ribs separately to give more crust on both.
I highly recommend any of his board sauces.
I highly recommend any of his board sauces.
Posted on 12/14/16 at 12:41 pm to Martini
I don't get the point of deeply scoring the meat to induce half inch burnt ends.
You're basically paying $19 a pound for burnt well done rib meat.
And that meat was mostly medium to medium well. Looked over cooked to me.
The prime rib/standing rib roast is the quintessential piece of meat to reverse sear. It sets up perfectly for it.
But to each his own.
You're basically paying $19 a pound for burnt well done rib meat.
And that meat was mostly medium to medium well. Looked over cooked to me.
The prime rib/standing rib roast is the quintessential piece of meat to reverse sear. It sets up perfectly for it.
But to each his own.
Posted on 12/14/16 at 12:55 pm to Martini
quote:
Ordered mine from Calandros. 5 bone prime and it is $18.90 lb
wow, just a few weeks ago Alexanders had prime on sale for 8.99, i bought a full rack and cut into a 4 bone and a 3 bone and put in the freezer, i will either cook them at separate times, or cook the same time but one med rare and the other med well
at just over 20lbs for the full roast, i just saved about $200
Posted on 12/14/16 at 12:59 pm to KosmoCramer
Fresh Market has their premium choice they call it, aged for $9.99/lb thru Dec 20. Great meat and great deal.
Posted on 12/14/16 at 2:47 pm to Tigerpaw123
Yeah I bought one then also. I think you posted it. But I cooked that one.
And above his might have been a bit over cooked mine aren't. And cutting that little bit at the top is just a bit different. I cook them a lot so I like trying it a bit different. I haven't cooked his roast as a steak yet.
Let me find that video. If you don't approve of the first one you'll flip your wig at this.
And above his might have been a bit over cooked mine aren't. And cutting that little bit at the top is just a bit different. I cook them a lot so I like trying it a bit different. I haven't cooked his roast as a steak yet.
Let me find that video. If you don't approve of the first one you'll flip your wig at this.
Posted on 12/14/16 at 2:54 pm to Martini
Posted on 12/14/16 at 9:21 pm to RetiredTiger
I'm grabbing one from Fresh Market to take to the camp for Christmas Day. That and a sack of oysters from Reno's. Merry Christmas indeed
Posted on 12/14/16 at 9:44 pm to Martini
I always do mine in an iron grill pan, on my primo, just crust it up with whatever I have on hand, rosemary, lemon zest, thyme, parsley....cook to temp and let hang out then slice. I don't know that I will ever do them differently.
I do like the idea of the board sauce though, so may try to do a little something.
I do like the idea of the board sauce though, so may try to do a little something.
Posted on 12/14/16 at 9:53 pm to tigerfoot
quote:
I always do mine in an iron grill pan, on my primo, just crust it up with whatever I have on hand, rosemary, lemon zest, thyme, parsley....cook to temp and let hang out then slice. I don't know that I will ever do them differently.
I do like the idea of the board sauce though, so may try to do a little something.
That's a great way to do it. Just all of the above with some olive oil on your board chopped then let the roast rest on top of it so some of the juices mix with the meat. Then after slicing just kind of toss the slices in the sauce. I think you would enjoy it.
I am going to do one like a steak though. That just can't be a bad thing.
Posted on 12/14/16 at 11:54 pm to Icansee4miles
quote:
Fresh Market has their premium choice they call it, aged for $9.99/lb thru Dec 20.
quote:
I'm grabbing one from Fresh Market to take to the camp for Christmas Day.
How long do these things keep in the fridge? Albertsons has their Republic Reserve for $6.99 also through the 20th. I'd rather buy on the 23rd or so, and it'll probably be on sale then, too.
Posted on 12/15/16 at 12:01 am to Spock's Eyebrow
Is it cyropacked? If so, you'd be fine. It's basically just wet aging. Keep it nice and cool though.
If it's not cyropacked, you might be ok but that's pushing it.
If it's not cyropacked, you might be ok but that's pushing it.
Posted on 12/15/16 at 6:54 am to Martini
quote:
I am going to do one like a steak though. That just can't be a bad thing.
I have a friend that does this and it is well worth it, have not tried it myself as I get an invite for it often enough.
Just kinda "his thing" if you know what I mean.
Posted on 12/15/16 at 2:14 pm to cave canem
Whole Foods has grass fed for $11.99 pound.
And above- you can buy today and it will keep fine as long as it is in the icebox. No need for cryovac. I've kept them for 2 weeks at least even a pot roast. Just gets better.
And above- you can buy today and it will keep fine as long as it is in the icebox. No need for cryovac. I've kept them for 2 weeks at least even a pot roast. Just gets better.
Posted on 12/15/16 at 3:20 pm to Spock's Eyebrow
I've had mine I bought from alexanders when they were on sale dry aging in the fridge since 11/29. It's looking good!
Posted on 12/16/16 at 9:37 am to Fratigerguy
No idea if this is regional or not, but our sams in MO has prime grade ribeyes (20 pounders) for $9.99. $200 for a 20 pound rib roast seemed like a steal.
Posted on 12/16/16 at 11:49 am to NEMizzou
Just saw at Drusilla LeBlanc's dry aged 25 day choice $11.99
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