Prime Rib Dilemma

[ledhead84]

Planning to do a prime rib this Sunday.  My problem is a few of our guests won’t eat any meat that’s not at least medium well. What’s the best thing to do? Keep in mind I can get it this week for $3.99/lb.

1. Take it to 135ish let rest then grill up the pieces for the people afraid of a little pink meat?
2. Cut the roast in half; take half to 135ish the other half to ___?
3. Buy a cheaper cut and cook it well for the heathens, and not waste the good stuff.

 

[teeznuts]

#1 or #3(prime rib for you, burgers for the rest) . Don't destroy a beautiful piece of meat by cutting ib half cuz if it they don't finish it you're left with over cooked leftovers. Just my opinion.

 

[pineywoods]

My Dad won't it unless it's past medium well so I smoke it the way I want then I cook his more either on the grill or in a fry pan on the stove

 

[sausageboy]

Don't ruin the good stuff, fix the whiners Spam! LOL

...or something else!!!!

:sausage:

 

[mdboatbum]

Cook it the way you want, then bring the portions for those who want it more well done up to temp in simmering au jus.

 

[sprky]

I'm with the others cook it rare. For those that wont eat it rare throw it on the grill

 

[scarbelly]

I agree - cook it your way and grill the others

 

[scrappynadds]

LEDhead84 we think alike...........

 

[SmokinAl]

Sounds like your covered!

 

[chef jimmyj]

Cook it the way you want, then bring the portions for those who want it more well done up to temp in simmering au jus.

This is what many Restaurants do...Keeps it Juicy and you don't have to be running out to the grill while you are getting ready to serve...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

[hooligan8403]

Spam isnt that bad. Now Im tempted to smoke some spam to see how it would taste.

 

Don't ruin the good stuff, fix the whiners Spam! LOL
...or something else!!!!

 

[ice daddy]

If you go to a restaurant and order Medium you will get it everywhere from rare to well done.  Most ppl don't know or understand the difference anyway and will not question the cooks.  So I say do as restaurants do.   Cook it the way you want, slice and serve when done.  If they complain to you, pop it in the microwave for a minute and reserve it to them.  If they eat it the way you like it, who knows you might actually convert them to what we all know is the best !!!  

 

[ice daddy]

BTW $3.99 is an unreal price.  I want some.  I think it's 7 or 8 a pound here.

 

[smokinhusker]

This is the way!  Works and keeps the meat juicy too. 
 

This is what many Restaurants do...Keeps it Juicy and you don't have to be running out to the grill while you are getting ready to serve...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

[boardpuller]

When I do Prime Rib I do 2. A large cut for the Wife, she likes it rare and a smaller cut for me (Fully cooked). Put mine on first, if not done I grill it. At 3.99 a pound you can be the fantastic host they talk about forever.

 

[rbranstner]

Cook it the way you want, then bring the portions for those who want it more well done up to temp in simmering au jus.

This is exactly what I do and what I have seen done at restaurants Cook it how you want it and it only takes a minute to cook theirs a little more in a pan with the au jus on the side that way everyone is happy.

 

[rbranstner]

Spam isnt that bad. Now Im tempted to smoke some spam to see how it would taste.

 

I've seen a lot of people smoke spam and they really like it.

 

[michael ark]

Au jus is the way to go. The country club I worked at did it that way.

 

[ledhead84]

Thanks everyone, lots of options to go with.
 

This is what many Restaurants do...Keeps it Juicy and you don't have to be running out to the grill while you are getting ready to serve...JJ

Smokey Au Jus......

Thanks for the Recipe i'll give it a go
 

BTW $3.99 is an unreal price.  I want some.  I think it's 7 or 8 a pound here.

Lately there has been some awesome prices on meat, normally they are stupid high. Prime rib is usually $10+. I saw Pork tenderloins for $2/lb and a few weeks ago everywhere had butts for $0.88/lb. Going to be well stocked up for summer smokes.

 

[venture]

I waited for this to shake out, as I knew you would get many humorous replies.

Within reason, I would go with the au jus method that is used by many restaurant cooks.

I recently had some loved ones in for the holidays who really liked their meat super well done?  I just packed it in and cooked rib eye steaks for everyone.

Later I still had the standing rib roast in the freezer for people that knew how to eat their beef!

Yeah, Christmas was a little expensive for me this year?  (like double?)   But like I said they were loved ones!

Good luck and good smoking.