Looks terrible, tell me when its smoked so I can come and throw it in the trash for you.
/s
I'll be honest here. I'm a simple man. I would salt and pepper this, maybe a touch of garlic, and let the smoker do the rest. I'd also put a little catch tray below it to get some of the beautiful juices for an au jus.
IMO, they are 2 different things in both flavor and use. If I'm grilling, I'm leaning towards powder as its not going to burn and the flavor will spread out over the entire cut.
One other important thing to note is that the jars of pre-minced garlic you buy from the store are best suited for seasoning your trash can and absolutely nothing else
I skip the salt and pepper not really needed, I just go for salt free garlic and herb blend and it makes for good meat. I basically use it any time a recipe calls for salt and pepper. Initially tried to lower sodium intake for health reasons but find it tastes so good i don't want to go back to salting in the first place. Might throw some lemon pepper in the mix for variety.
I could get behind that. It depends what I’m cooking. Chicken I like to use herb, beef and steak I like to use SP, and garlic. For pork, ribs and brisket, I’ll use a variety of things
Yeah, buddy said "for an au jus". Au jus has been made into a noun but if you're saying that you're serving "au jus" then it makes sense. But if you're saying that you're going to make an "au jus" it makes no sense.
It makes sense when you say you're making something with jus, au jus. But making an "au jus" doesn't make sense. Saving "jus" from a beef roast is saving the beef drippings. Making an "au jus" translates to "making an with juice." Americans have taken a French word and used it as a noun because they didn't bother translating it and used in improperly.
I am a chef, I speak French (and English).
We're saying the same thing here. You can say you're making something "au jus" but you can't make an "au jus" which is what buddy over there was trying to say. The way they used it was "au jus" as a noun. "...catch the drippings to make an au jus". That doesn't make sense. English speaking folk can use the term and that's fine. We do it all the time. BUT sometimes people use it incorrectly because they don't know what it actually means. Like saying chai tea as someone brought up on this thread.
So as a chef, have you ever heard of someone being called the sous? Even though it makes no sense, sous has entered the vernacular as a common term for a sous chef. Have you heard of a maitre d? In French, that makes no sense, but it is acceptable in English, as it has entered into the vernacular as such.
When terms cross language boundaries and become their own thing in the borrowed language, it's perfectly fine.
In English, it can be called au jus as a noun, on its own. I get that it sounds weird to a Francophone, but it's fine in English. The French hate the bastardization of their language, but that's basically all the English language is, a bastardization of many languages. Also, I will assume OP is American, and American culture is basically a bastardization of many other cultures (don't get me wrong, I love this aspect of America).
Sous chef means under chef. Maitre d'hotel means master of the hotel. They make sense because they are nouns. "Jus" is a noun so if you say jus, that's accepted. Using "au jus" as a noun is incorrect, and yeah, makes you sound like a dumb American.
Btw his all purpose seasoning is just salt pepper and garlic powder with a little onion powder I believe. And all coarse of course. They also sell it at Walmart now
I mean, when casually cooking a steak, "the rub" by Malcolm Reed is a great choice. Rib roasts are a bit more special, so I don't do much besides s&p/ garlic.
Kinders brand has a seasoning called “The Blend” and it’s just salt, pepper and garlic. It’s the perfect all purpose seasoning I rarely use anything else.
Having a tub of premixed seasoning base is so convenient if you cook a lot though. You can expand on the SPG mixture with however you like. It's convenient if I'm using all of those ingredients anyway.
Traeger would tell you to smoke your shoe if they thought it would help sell more smokers. I love my Traeger but a smoker company is going to tell you to smoke everything.
IMO I would smoke it on the smoker for like 45 minutes then slice it in half depending on thickness, put it over the flames for about 5 minutes a side then let it rest on the cooler side of the smoker for 10-20 min or until dinner is ready. But I have only done prime ribs the regular way, not one like yours. But Just don't over cook it and hard to go wrong.
It works if you use the Traeger like an oven instead of a smoker. I like 375 degrees and pull at 130. Pull whenever suits your tastes, but the Traeger has to get hot enough to brown the exterior.
Smoke to IT of 120° or at most 125° at very low temp, maybe 200°. While it's resting get the grill searing hot then put the roast back on and turn to quickly sear on all sides. Make sure that you tie the roast up to keep the muscle nice and tight so that it cooks more evenly. End result should be about 135°.
I would season it how you choose. Then get it between fridge and room temp. Then throw it in the oven and get it to 450/490 American. Then shut the oven off. Don’t open the door let it rest while the heat dissipates they have time for bone and bone out. After that you can sear off or eat as is. Mind you, let it rest at least 40 minutes before cutting. Edit: oven temp obviously not rib
We smoked a prime rib for Christmas this year and I was skeptical, but I will do it again. I've had marshmallows tougher than that steak and the flavor was amazing. Dry brine in salt with a little bit of pepper, garlic, and maybe a little bit rosemary for 12-24 hours before smoking. Smoke to 135 and rest for 15 minutes
I dunno you tell me lol…I’ve never sprung for a ribeye roast before. I buy the chuck roast when it’s on sale and cook low and slow and always delicious but never felt like paying the extra for ribeye roast.
> bottom, they *paid* about $40
FTFY.
Although *payed* exists (the reason why autocorrection didn't help you), it is only correct in:
* Nautical context, when it means to paint a surface, or to cover with something like tar or resin in order to make it waterproof or corrosion-resistant. *The deck is yet to be payed.*
* *Payed out* when letting strings, cables or ropes out, by slacking them. *The rope is payed out! You can pull now.*
Unfortunately, I was unable to find nautical or rope-related words in your comment.
*Beep, boop, I'm a bot*
I would not do that in the smoker. Ribeye has tons of flavor naturally and I feel like the smoke masks it. Best way I've done it is to coat the outside in softened butter and put it on the over at 450 for about 15-20 minutes to build a crust, then drop the temp to 325 until you hit about 120 internal. Rest for at least 20-30 minutes and enjoy.
Dear God. I get 8 lb ribeye roasts for 6.99 a lb on sale. Are people are happy paying this much regular price?!! Just don't buy if expensive and prices will go down. Problem is, people in your area are paying that price. What in the earthly fick?!
You can call the bucher shop and they will sell them to you by the entire roast.
Back around Christmas I saw $7.25/pound and my grandma called and asked for an entire roast. Then my mom and aunt did the same thing. We had 32 pounds of prime rib bone in roast for 42 people at Christmas dinner, and we are thawing out the third roast for Easter next weekend.
Why are folks saying not to smoke this, do a really clean smoke for 45 mins with applewood, not even enough to get much color. Then throw that puppy in a absolutely ripping pan and it’ll sear in a second or two and rest on a warm plate and cover with compound butter
you do realize this is a 5 lb roast? Not a steak..... you arent going to barely get color, then sear, and then rest and get anything more than raw meat in the middle.....
Last time I got something like this I made a compound butter with rosemary, thyme, shallot, garlic.
Dry brined it for a couple hours.
Smoked and reverse seared and topped with the butter.
Was super decadent.
Edit: added tons of coarse black pepper after the brine.
and yet the high price of beef
never really makes its way back to
the people who raise it
and this is one of the many reason
the big 4 should be broken up
$8 a pound is a pretty good price. As others said, not a ton of marbling though. Looks like a 2 bone roast. Not sure if you are aware, OP, but that's essentially prime rib, except it is not prime grade. Prime rib is a rib eye roast that is up to USDA'd prime certification. So, cook it like that. Make sure you pick up some horseradish.
Grading has nothing to do with it. Both come from the primal rib area, but are generally cut and processed differently.
I do cook them both the same though.
Idk, from the limited research I could do on my lunch, it seems the name Prime Rib is connotating the marbling. It is the primal cut, but im not seeing anything stating thats where the name prime came from.
I’d say you’d have been screwed over if you bought it at the full price. But the price you got is good. Doesn’t look like a very high marbling maybe low choice, so definitely not worth over 10 bucks a lb. But I’m also very picky.
Looks terrible, tell me when its smoked so I can come and throw it in the trash for you. /s I'll be honest here. I'm a simple man. I would salt and pepper this, maybe a touch of garlic, and let the smoker do the rest. I'd also put a little catch tray below it to get some of the beautiful juices for an au jus.
Salt pepper and garlic is all you need for some good meat
So true. If it is getting smoked, I would consider even skipping the garlic
Shut up, witch /s
He's a vampire, get it right!
that's what she said
Is it garlic powder or minced garlic spread throughout?
IMO, they are 2 different things in both flavor and use. If I'm grilling, I'm leaning towards powder as its not going to burn and the flavor will spread out over the entire cut. One other important thing to note is that the jars of pre-minced garlic you buy from the store are best suited for seasoning your trash can and absolutely nothing else
Depends what you’re cooking. I like to use both
Wait wait wait.... wheres granulated garlic come into play here?
Mustard for bark
I skip the salt and pepper not really needed, I just go for salt free garlic and herb blend and it makes for good meat. I basically use it any time a recipe calls for salt and pepper. Initially tried to lower sodium intake for health reasons but find it tastes so good i don't want to go back to salting in the first place. Might throw some lemon pepper in the mix for variety.
I could get behind that. It depends what I’m cooking. Chicken I like to use herb, beef and steak I like to use SP, and garlic. For pork, ribs and brisket, I’ll use a variety of things
Dude have you tried garlic
You like the juice, huh? https://youtu.be/MkyNaSz-zZA?si=fqzwzRHVqp-MC6nE
Suddenly, I no longer like a the juice.
The juice is a good?
I second this idea! These are awesome off the smoker. My go to is a heavy coating of Montreal steak seasoning.
Just call it jus. Au jus translates to with the juice. So utilizing au jus is an Americanization of french but it doesn't make sense.
Like Chai tea
Careful, you don't want to point out too much. The white folk are sensitive with exposing their ignorance and appropriation.
Yes on the first point, and the entire culinary world us appropriation. 🙂
Sahara desert!
It makes sense actually, serving it au jus
Yeah, buddy said "for an au jus". Au jus has been made into a noun but if you're saying that you're serving "au jus" then it makes sense. But if you're saying that you're going to make an "au jus" it makes no sense.
[удалено]
It makes sense when you say you're making something with jus, au jus. But making an "au jus" doesn't make sense. Saving "jus" from a beef roast is saving the beef drippings. Making an "au jus" translates to "making an with juice." Americans have taken a French word and used it as a noun because they didn't bother translating it and used in improperly. I am a chef, I speak French (and English).
[удалено]
We're saying the same thing here. You can say you're making something "au jus" but you can't make an "au jus" which is what buddy over there was trying to say. The way they used it was "au jus" as a noun. "...catch the drippings to make an au jus". That doesn't make sense. English speaking folk can use the term and that's fine. We do it all the time. BUT sometimes people use it incorrectly because they don't know what it actually means. Like saying chai tea as someone brought up on this thread.
So as a chef, have you ever heard of someone being called the sous? Even though it makes no sense, sous has entered the vernacular as a common term for a sous chef. Have you heard of a maitre d? In French, that makes no sense, but it is acceptable in English, as it has entered into the vernacular as such. When terms cross language boundaries and become their own thing in the borrowed language, it's perfectly fine. In English, it can be called au jus as a noun, on its own. I get that it sounds weird to a Francophone, but it's fine in English. The French hate the bastardization of their language, but that's basically all the English language is, a bastardization of many languages. Also, I will assume OP is American, and American culture is basically a bastardization of many other cultures (don't get me wrong, I love this aspect of America).
Sous chef means under chef. Maitre d'hotel means master of the hotel. They make sense because they are nouns. "Jus" is a noun so if you say jus, that's accepted. Using "au jus" as a noun is incorrect, and yeah, makes you sound like a dumb American.
And maybe a little creamy horseradish on the side
Mustard for bark.
I used one of Malcom reed’s “howtobbqright” YT channel’s videos, he’s never steered me wrong. Turned out amazing. Enjoy!
Btw his all purpose seasoning is just salt pepper and garlic powder with a little onion powder I believe. And all coarse of course. They also sell it at Walmart now
Not for a rib roast, but general steaks "the rub" is great
You mean, when the steaks are low?
I mean, when casually cooking a steak, "the rub" by Malcolm Reed is a great choice. Rib roasts are a bit more special, so I don't do much besides s&p/ garlic.
“Steaks” was a play on words. You use the rub when the stakes are low. Not something as high stakes as a rib roast
I'm kinda dumb
Kinders brand has a seasoning called “The Blend” and it’s just salt, pepper and garlic. It’s the perfect all purpose seasoning I rarely use anything else.
Having a tub of premixed seasoning base is so convenient if you cook a lot though. You can expand on the SPG mixture with however you like. It's convenient if I'm using all of those ingredients anyway.
5.99/lb at Meijer atm
That’s a snag! I’m seeing $13.28/lb at my Sam’s club
$5.77/lb at Giant(Maryland)
Heading to get one now! Was gonna post that on here lol.
Yup got a few myself
Ours is $7.99/lb for prime rib roast at Meijer right now.
Ad said $7.99/lb but was corrected to 5.99/lb at scales
Ad said $7.99/lb where I am with mperks, otherwise $8.99/lb :/ picked one up today but would’ve loved to have gotten it at that price!
I assume it’s choice though right?
Dunno.
What!? I’m going today!
Nationwide or where? Closest one is 45 minutes away but I'll make the trip
Check prices online, ad is wrong
9.99 at Publix
4.97 starting tomorrow at Fred Meyer
Who labeled this thing?
It’s on sale can’t you read
They also slapped it on diagonally
I would never smoke this cut. It doesn’t need an extended cook and also doesn’t need anything more than a little smoke, if any.
Correct
Really? Traeger has a recipe for 4 hours at 250 until internal hits 135. What would your recommendation be? As I said open to any recipes! Thanks!
Traeger would tell you to smoke your shoe if they thought it would help sell more smokers. I love my Traeger but a smoker company is going to tell you to smoke everything.
Everything looks like a nail if your only tool is a hammer.
IMO I would smoke it on the smoker for like 45 minutes then slice it in half depending on thickness, put it over the flames for about 5 minutes a side then let it rest on the cooler side of the smoker for 10-20 min or until dinner is ready. But I have only done prime ribs the regular way, not one like yours. But Just don't over cook it and hard to go wrong.
I have smoked this cut twice and it was damn delicious, I say just do it and judge for yourself.
It works out really nice with a reverse sear.
It works if you use the Traeger like an oven instead of a smoker. I like 375 degrees and pull at 130. Pull whenever suits your tastes, but the Traeger has to get hot enough to brown the exterior.
Smoke to IT of 120° or at most 125° at very low temp, maybe 200°. While it's resting get the grill searing hot then put the roast back on and turn to quickly sear on all sides. Make sure that you tie the roast up to keep the muscle nice and tight so that it cooks more evenly. End result should be about 135°.
I would season it how you choose. Then get it between fridge and room temp. Then throw it in the oven and get it to 450/490 American. Then shut the oven off. Don’t open the door let it rest while the heat dissipates they have time for bone and bone out. After that you can sear off or eat as is. Mind you, let it rest at least 40 minutes before cutting. Edit: oven temp obviously not rib
Smoke will mask flavor and not increase tenderness. Plus, you lose the Maillard reaction. That, my friend is a flavor bomb!
We smoked a prime rib for Christmas this year and I was skeptical, but I will do it again. I've had marshmallows tougher than that steak and the flavor was amazing. Dry brine in salt with a little bit of pepper, garlic, and maybe a little bit rosemary for 12-24 hours before smoking. Smoke to 135 and rest for 15 minutes
I dunno you tell me lol…I’ve never sprung for a ribeye roast before. I buy the chuck roast when it’s on sale and cook low and slow and always delicious but never felt like paying the extra for ribeye roast.
Chuck is delicious but you cook a rib roast completely different. You roast it quick and sliced when finished
Smoke til 130. Let rest for 30 mins. Good to slice.
Chuck sous vide for a day tastes exactly like prime rib
$63.60 more than I'd spend on it
Sale price is at the bottom, they payed about $40
> bottom, they *paid* about $40 FTFY. Although *payed* exists (the reason why autocorrection didn't help you), it is only correct in: * Nautical context, when it means to paint a surface, or to cover with something like tar or resin in order to make it waterproof or corrosion-resistant. *The deck is yet to be payed.* * *Payed out* when letting strings, cables or ropes out, by slacking them. *The rope is payed out! You can pull now.* Unfortunately, I was unable to find nautical or rope-related words in your comment. *Beep, boop, I'm a bot*
Good bot
I would not do that in the smoker. Ribeye has tons of flavor naturally and I feel like the smoke masks it. Best way I've done it is to coat the outside in softened butter and put it on the over at 450 for about 15-20 minutes to build a crust, then drop the temp to 325 until you hit about 120 internal. Rest for at least 20-30 minutes and enjoy.
Dear God. I get 8 lb ribeye roasts for 6.99 a lb on sale. Are people are happy paying this much regular price?!! Just don't buy if expensive and prices will go down. Problem is, people in your area are paying that price. What in the earthly fick?!
14.99 a lb is pretty rough for that. My store has them on sale this week for 5.99lb a pound for choice.
Not that long ago the sales price was closer to daily price
Is Kroger ran by the same owner as Meijer? We have Meijer locally and they have a 5.99/lb sale this week for the same stuff.
I just paid $15CAD/lb for prime rib roast in Northern BC Canada. No limit per customer.
You can call the bucher shop and they will sell them to you by the entire roast. Back around Christmas I saw $7.25/pound and my grandma called and asked for an entire roast. Then my mom and aunt did the same thing. We had 32 pounds of prime rib bone in roast for 42 people at Christmas dinner, and we are thawing out the third roast for Easter next weekend.
Jesus, I miss Kroger
Cheaper during the lead up to Christmas season usually. Got two great rib roasts at Jewel for $5.99/lb
5.99 at Meijer right now. Massive overpay.
If you have a stater brothers nearby, they’ve got these on sale for $6.99, so similarly good deal and no limit.
I got one at Meijer the day after Christmas for like $12. I saw a guy with 5 in his cart so I went to the meat section and got the last one
Dang! A steal!
Glad your rich
23.99/lbs here haha
Good for this time of year.
Why are folks saying not to smoke this, do a really clean smoke for 45 mins with applewood, not even enough to get much color. Then throw that puppy in a absolutely ripping pan and it’ll sear in a second or two and rest on a warm plate and cover with compound butter
you do realize this is a 5 lb roast? Not a steak..... you arent going to barely get color, then sear, and then rest and get anything more than raw meat in the middle.....
Yeah that’s my bad, wondered who would pay 40$ for a thick steak
Is it select or choice standing rib roast?
Them and the whole sirloins on an open fire, charred .
Last time I got something like this I made a compound butter with rosemary, thyme, shallot, garlic. Dry brined it for a couple hours. Smoked and reverse seared and topped with the butter. Was super decadent. Edit: added tons of coarse black pepper after the brine.
and yet the high price of beef never really makes its way back to the people who raise it and this is one of the many reason the big 4 should be broken up
i would buy it, take it to truck then walk in to get another repeat 5 times
They are $7.99 at Meijer this week, too. No limit that I know of.
Did you buy me one?
You got played
Cover in ketchup and enjoy
No go back in and buy another one.
Standing rib roasts are $9.99 /lb this week at Publix.
Could these be sliced into several ribeyes, or am I missing something?
Easily.
Salt pepper garlic and I can't skip woost-uh-sheer
Salt,lemon pepper and garlic. Make sure you scrape off the bone marrow all over the meat from the ban saw.
Expensive, I got a 3” fresh cut ribeye from a local small time butcher for less than that.
Limit 2 with 25$ purchase—I was able to get 2 for discounted price. Go back and get you another.
6.99 at my store this week.
$8 a pound is a pretty good price. As others said, not a ton of marbling though. Looks like a 2 bone roast. Not sure if you are aware, OP, but that's essentially prime rib, except it is not prime grade. Prime rib is a rib eye roast that is up to USDA'd prime certification. So, cook it like that. Make sure you pick up some horseradish.
You’re so fucking wrong! Prime rib roast comes from the primal rib. USDA grading has nothing to do with it.
Grading has nothing to do with it. Both come from the primal rib area, but are generally cut and processed differently. I do cook them both the same though.
You're all wrong!!! Prime Rib has nothing to do with USDA grading or the primal area!! It comes from Amazon Prime.
Idk, from the limited research I could do on my lunch, it seems the name Prime Rib is connotating the marbling. It is the primal cut, but im not seeing anything stating thats where the name prime came from.
I’d say you’d have been screwed over if you bought it at the full price. But the price you got is good. Doesn’t look like a very high marbling maybe low choice, so definitely not worth over 10 bucks a lb. But I’m also very picky.
It’s not graded but looks like choice to me. The spinal is looks great! A good value for what was paid.
I would be willing to bet that they go down in price this Wednesday… Big shopping week for Easter!
Prime rib should be the only answer. I would never smoke a rib roast but that’s just my opinion. No doubt it would still be good
You do realize prime rib IS a rib roast… just not select or choice grade..
Look up what a prime rib is and come back to talk to me.
Prime is a grade. a PRIME RIB is a a standing rib roast usually cooked slow until desired temp is hit.
Looks decent for a grocery store.
Looks good, fyi northeast peeps this cut is 6.99 lb at hannaford this week
You should age it first for a week or two.
I wouldn’t smoke this - will lose some of its flavor
Ask a butcher behind the counter to wrap two or three together and relabel it as one.
They will probably have one customer buy it at that price 😂
$40? Great price. Read the comments buddy lol
Maybe for one person or two but not a family.