Cathy,

I'm glad to hear that your rib roast was a success. I wonder (rhetorically) how much of the difference in taste between yours and the "private club style" roast was due to the dry aging and how much was due to the care and preparation technique you used. I mean...did your aunt take the time to prepare the au jus using oxtails, etc.? I don't know about your experiences, but (with the exception of food coming out of Evil Ronnie's kitchen) I've rarely had anything special served at a private club. I'd take that comparison to be a huge compliment.

In any case, my rib roast will be going on my Weber Kettle at around 12:30 this afternoon, simply rubbed with some of my "northern rub".

SteveZ wrote:... due to the dry aging and how much was due to the care and preparation technique you used.

I agree it is likely the entire process I went through influenced the outcome. It's recognized this meat is temperature sensitive with good and bad results just a few degrees away. I was simply pleased what I did had some demonstrable difference. Its always disappointing to jump hoops to find the result is the same as someone who simply phoned it in.

If you can, please note the weight and how long it took your rib roast to reach temperature via your grill method. You are fortunate the weather is cooperating with you today.

Regards,

Cathy- out of curiosity, how much did the temp rise after you removed the roast from the oven. I did a 7.5 pounder, pulled from a 400 oven at 125, and it peaked at 136, which had a lot of medium-rare, which we like, but none that was really rare.
-Will

WillG wrote:Cathy- out of curiosity, how much did the temp rise after you removed the roast from the oven. I did a 7.5 pounder, pulled from a 400 oven at 125, and it peaked at 136, which had a lot of medium-rare, which we like, but none that was really rare.
-Will

We had an 11 pounder and pulled it at 120, and I suspect the temperature peaked upwards of 140-145, which was disappointingly high. I'm likely to pull one that size 5 degrees, or more, earlier next time, and perhaps cook at a lower temperature.

-ed

The roast is now but a memory. Everything went great at the dinner and there are absolutely no leftovers. It was a 10.5 lb roast cooked in the Weber for around 3.5 hours. Pulled it right at 120 and it was done prefectly to med rare in the center after a 40 minute rest. The menu was:

Smoked onion/tomato dip & crackers. shrimp from Costco, home made spanikopita, grilled Greek sausage, rib roast, Greek string beans & rice and 2 homemade pies (apple and pecan).

Will G wrote:Cathy- out of curiosity, how much did the temp rise after you removed the roast from the oven. I did a 7.5 pounder, pulled from a 400 oven at 125, and it peaked at 136, which had a lot of medium-rare, which we like, but none that was really rare.

I am ashamed to say I never took its temperature again after I pulled it. I did have considerable rare to medium rare meat, so I presume the internal temperature only jumped up another 5 degrees taking into account:

Evil Ronnie wrote:The amount of carry over cooking will differ according to the oven temperature used for roasting as well as size of the roast. For example, if you roast at high temperature (400-450 for searing and then 325-350 for roasting) your roast will have built up enough momentum during cooking to rise in temperature as much as ten degrees after being removed from the oven. Slow roasting (250 or so with quick or no sear) will result in much less carry over cooking, maybe 4 to 5 degrees total. Think trying to stop a truck with a full load and brakes not working.

At least for my purposes, searing then low and slow worked very well. Of course, I never expected the meat to cook at a rate of 11 minutes per pound. My next cook may not behave the same, so I will use the time as a reference and use my thermometer as the ultimate authority.

I'm really glad I didn't chicken out at the last minute and cut the roast in half. If I had woken up late, that was plan B.

Funny, but I ended up cooking a 12-lb rib eye roast (standing rib roast without the bones) myself. This years Christmas day party was at my brother in-laws, my wife comes from a large family and we rotate Christmas day parties each year, and one of the menu items was rib eye roast.

The day before my brother in-law had called asking a few questions as to how to cook the roast on his Weber gas grill and when we arrived for the party a couple more.

'Bout the third question I simply offered to cook the rib eye roast myself, he smiled and said, "well, if you really want to" I refer to this as being Tom Sawyered

I set the front and back burners on his Weber to medium, left the middle off, rotated the meat every 25-30 minutes, took it off at 124I set the front and back burners on his Weber to medium, left the middle off, rotated the meat every 25-30 minutes, took it off at 124 degrees on an Intstant read thermometer and let it sit for 15-minutes.



Perfect for most, but a few unenlightened souls wanted theirs "actually cooked" as in very well done, no pink. I let my brother in-law handle that, it pains me to do that to a nice hunk-o-beef.

All in all a very nice party, sister in-law is a good cook, unlike the one sister in-law who, and yes this is true, bought pre-cooked prime rib from Sam's club last time it was her turn to host. ~shudder~ I should point out that, even though the pre-cooked prime rib was, not to put too fine a point on it, not good, they, as are most in my wife's family, excellent hosts and a good time was had by all.

By the way, I'd like to award Bruce with the Most Mismanaged Prime Rib Award, for his brother in-laws nesco-boiled prime rib.

Enjoy,
Gary

To sooth the beasts that *must* have prime rib cooked well done, I save teh outside slices and I make up some an jus and finish the medium pieces in the an jus which removes all of the pinkness from the meat. This way, the meat looks well done but is not overcooked.

So, last week we went over to Paulina Market where, for only $18 a pound (gasp), we picked up a two rib roast from the loin end (shorter bones and little to no fat cap). 5.5 pounds and almost a c-note! It looked like the Wagyu stuff in the Allen Brothers catalogue, with almost a spider web of inner marbling. The only seasoning was Quebec blend from Spice House which we're both crazy about, even though Donna likes Mc Cormick's more garlicky Montreal better. I tried to roast it at low temperature, but The Lovely Donna and I were getting a little impatient. I then cranked the oven up to 375, which crisped up the outer fat nicely. With this I did Yukon gold hash browns in half bacon fat/half butter. She whipped up some Roquefort dressing for our iceberg wedges. We could not control ourselves.

Today, we dropped off the VW at Jennings. This was really just an excuse for me to go over to Devon Ave Meats at Morningfields Market. But all this talk about $9.95 dry aged prime rib had me feeling guilty about what I had spent last week.

I greeted the head butcher (about 60, stocky, medium height) and told him that I'd heard great things about his prime rib, and asked him if he could cut me a three rib prime rib roast from the loin end rather than the chuck end. He disappeared for about five minutes and brought out a very nice looking roast, about nine pounds worth.

I asked him, is this prime? He said yes.

I asked if it was dry or wet aged? He said wet.

To me, this roast looks more like choice than prime. But I also know, after twenty seven years working in hotel and private club kitchens, that within a case of boxed beef (primal cuts, wet aged in cryovac) there can be a fluctuation in quality from piece to piece. Maybe this piece was just the runt of the litter, so to speak? I'm sure that it will be excellent eating, but I'm suspicious. I not positive that this is prime beef. I wanted ask the butcher to see the grading stamp or the "prime" sticker from one of the bags, but didn't want to insult him. I wasn't about to call him a liar.

"This" roast appears to me to be nowhere close to the quality of Paulina's stuff. Here's my question: If it's $18 for wet at Paulina, $20 or more for wet at Gepperths, and 22-24 at F&O, how does Devon sell it for $9.95? Nothing else in that store is offered at even close to bargain basement prices.

And the dry aged???

The dry-aged bit I was taking from Gary's most recent conversation with a butcher at devon ave meats. My conversation before that had indicated wet-aged.

I don't know if it's prime, but I believe it is. The steaks I've gotten have been closer to prime than choice, but a lower prime than you see elsewhere... remember there are 3 or 4 levels of marbling within the prime category (there are 12 levels of marbling total).

If you really want a treat, I'd advise seeing what Market Foods in Glenview has as their price for prime ribeye and dry-aged prime. When I was there last it was $20/lb for dry-aged prime, and $8/lb (!) for regular. These were heavily marbled and excellent.

this link below has (black and white) images of the marbling levels, and an explanation of how the grades are assigned
-ed

Evil Ronnie wrote:
"This" roast appears to me to be nowhere close to the quality of Paulina's stuff. Here's my question: If it's $18 for wet at Paulina, $20 or more for wet at Gepperths, and 22-24 at F&O, how does Devon sell it for $9.95? Nothing else in that store is offered at even close to bargain basement prices.

And the dry aged???

I've never shared Gary's enthusiasm for Devon Meats. This is just one more example of why.

gleam wrote:The dry-aged bit I was taking from Gary's most recent conversation with a butcher at devon ave meats. My conversation before that had indicated wet-aged.

Ed and Evil,

Coincidentally we had a Devon Ave rib eye for dinner tonight, after the first bite Ellen asked where the steak came from. I answered Devon Ave and asked why? Her response was that it was delicious and she was curious. This was a steak I pulled from the freezer.

As far as dry or wet, after Ed's post, 3-4 months ago, where he mentioned wet age, I called Devon Ave Meats and asked, pointedly, if the meat was wet or dry age. With no equivocation the answer was prime dry age. When I was there last, about 3-weeks ago, I also asked, dry or wet, answer was, again, prime dry age.

I've been going to Devon Ave for a number of years, they have consistently told me their meat is dry aged, not wet. Why they might tell me one thing and Evil and/or Ed another is beyond me.

I'd be very interested in Evil's opinion after he eats the Devon Ave roast, as he, as he said, has 27-years in professional kitchens. I've also had the pleasure of seeing Evil Ronnie in action, the man knows his onions, not to mention beef.

I like Devon Ave's beef, been very satisfied over the years, like the price, but, even if they find it slightly alienating, next time I'm there I'm going to ask to see the dry aging area.

Enjoy,
Gary

Just wanted to report on the farewell tour of the Christmas prime rib. It departed in a hash, and what a hash it was. I was particularly pleased that the hash, which served six generously, was very meaty even though all we had left from the dinner were the ribs and the oxtails. The addition of the leftover jus from the great Cooks Illustrated recipe was clearly an important part of dish's success, as was the addition of one strip of pancetta from new salumeria at Caputo's Cheese in Melrose Park. I served it to company, and it was worthy of the occasion.

G Wiv wrote:Coincidentally we had a Devon Ave rib eye for dinner tonight, after the first bite Ellen asked where the steak came from. I answered Devon Ave and asked why? Her response was that it was delicious and she was curious. This was a steak I pulled from the freezer.

Here are some photos of a Market Foods prime ribeye. It's no longer on sale, so it was $15/lb, but it was well worth it. I pan-fried it in clarified butter in a cast iron fry pan.

before:

after:


-ed

gleam wrote: I pan-fried it in clarified butter in a cast iron fry pan.

Yes, Yes, Yes, oh Yes..........

I'm planning to make standing rib roast dinner this Sat. & I'm leaving for CostCo shortly to pick one up. Just curious as how people like to prepare rib roasts. I'm planning to do a quick (2 day) dry age, a la Alton Brown, & then roast. I haven't decided if I'll use AB's method of cooking as well or if I should go high heat then low or vice versa. Thoughts?

I usually do the high heat, then low method with great results. But I have cooked many of them at 350 for the whole time and have been quite happy as well.

I do rib roasts regularly, and I think that the most important thing is to pick an internal temperature, for me it is 122, knowing it is going to cook up another 6-8 degrees, and pulling it at the right time. I have tried high heat at the start, and the finish, slow cooking (250), and much inbetween, and I dont think it matters much. I like the crunch, and the fat reduction in a thick cap, of a high heat period, but the final meat temperature is more important, as is the flavoring. I like roasted garlic powder and cajun seasoning (Jane from lets spice it up in highwood and the maxwell st mkt has a great mixture she calls "CaJane seasoning"). Also try to get it to room temperature before cooking, which with a big roast can take 3+ hours.
-Will

I like to cook them indirect on a charoal grill..nothing extravagant..salt pepper, and garlic

Most important, start with a good quality piece of meat...no USDA Select Grade...gotta be Choice or Prime. Costco sells Choice meat and it is generally good quality...sometimes not the best price, but you'll never get ripped off.

My method...

Pre-heat oven to 500 degrees. Allow meat to come to room temp (30 min or so) and season generously with salt, pepper and your favorite spices. In a large frying pan, heat a small amount of olive oil to med-high heat and sear the top fat and ends (can be messy, but it's worth it). Place roast in a raised deep pan and put in the oven. After 15 min or so, drop temp to 325-350 and roast until done...125-130 degrees in the middle. Temp is critical...factors can affect time, but temp is the important part. Temp will go up another 5 degrees or so...middle should be rare-med rare and ends will be medium or more. Remove, lightly tent with foil and allow to rest 20 min or so before carving.

If you live close to the Spice House in Evanston or in Old Town they sell a prime rib rub which I really like. It's also good in hamburgers.

I have done loin end pork roasts the Alton Brown method from his Standing Rib Roast episode.

It's wonderful. You gotta have the terra cotta though, I think that's the most special part. I had a hard time finding mine, got it at Pesquesi's in Barrington last May (thanks to the advice of someone here).

We're always roasting in terra cotta now. We just don't happen to make roast beef as we're big fans of seared rare steaks.

Sometimes we do high heat all the way - poultry, but the low first, then blaze the heck for an outside sear is a nice way for roasts like beef that you wouldn't necesarily cook all the way through. And even though you cook pork pretty much through, it worked great for the pork roast as well.

Beware to give your terra cotta time to warm up. And put a thermometer in it so you know it is.

Nancy

My favorite way:

3-bone, dry-aged rib roast from the small end.
Allow meat to come to room temp
Coat lightly with Coleman's mustard powder (Nigella's suggestion - great crust)
Smoke at 275F-300F until 125F internal
Allow to rest tented for 30-60 minutes
Serve with sea salt, horseradish sauce, and Yorkshire pudding.

Bill/SFNM

HI,

I have been on the fence about what to make for Christmas. I took an informal non-binding survey of several family members:

My youngest sister: Spaetzle

My 15 year old niece: Corned beef and cabbage, roast beef, turkey, spaetzle or ham

My 17 year old niece: roast beef, turkey, ham, lamb, spaetzle or pork roast.

I decided last night to have standing rib roast after a friend of mine also desired a rib roast. I didn't need a 19 pounder like last year, so my friend and I will split a cryovac rib roast from Costco for around $6.25 a pound. If I bought a smaller non-cryovac plastic wrapped rib roast from Costco, then by simply dividing and a bit of trimming the price zipped up to $7.89 a pound.

I also bought a fresh turkey to cook the day after Christmas. I also bought a crown roast of pork for $2.99 a pound for after turkey and beef leftovers are demolished. At some point I will buy a ham for yet another dinner.

I'm signing off to go split the beef rib roast and commence its several days of drying.

The twelve days of Christmas are off and running!

Regards,

Cathy2 wrote:My youngest sister: Spaetzle

Got to love the simplicity of that wish.

Hammond

OK, I know that I can eat all the prime rib I want ...

... but, do any of you guys have your own preparing/cooking ways?


... I'm making a 3lb to 4lb prime rib roast this Sunday night for James' parents ... HELP!

... what should I pair it with? (i.e., vegetables, potatoes, dessert) ... HELP!

A garlic-horseradish crust.

Slow-smoked until rare/med-rare is my favorite. Do you have a smoker?

For this time of year, Yorkshire Pudding is a good accompaniment.

Bill/SFNM

Bill: I don't have a smoker ... I can't afford it!! James won't let me get one ... maybe for Christmas ...

Cathy: You always have an answer to my prayers!! LOL

- I found some ideas in the newspaper, but I'll do some more research!

If you had a smoker, and a bit of know how, you could be having this.

Smoked Rib Roast from Labor Day 2006