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Prime Rib/Standing Rib Roast

post #1 of 10
Thread Starter 
First off the only reason i am asking this question is for some reason as i am searching this site it keeps freezing on me and i can not find the information i need before it freezes. as i get responses it will at least send me the information to my email. thank you all for your time.

i have a few questions

1. what is the difference between a standing rib roast and a prime rib? i thought they were the same, however the standing had the rib bone left in and a prime is without. but as i got through some reading on here i am getting a different feeling.

2. which one is better and for what reason/opinion?

3. i assume you cook at around 250 for about 1-1.5 hour per lb (just as a gauge on finishing time)

4. it seems most places i read only had it rubbed with kosher salt and fresh cracked pepper (i did see the salt coating method that i may try next time but i want to be conservative since i am cooking for many, that and the deep fry method once i get a big enough deep fryer) i was thinking of maybe a little crushed/minced garlic on it too? i assume this is because prime rib is so awesome in the first place you dont/shouldnt need extra flavoring.

5. i thought you cooked the meat on the grates and let the Au jus (yea i just learned to spell that correctly) drip down but it seems your supposed to smoke it in a pan? then finish the au jus by cooking it down with some onion and garlic on the stove top (thanks to my friends who responded to my aju question)

i think this was all. i forget now. sorry i could not just read to find out as i always do but something is wrong with the way my browser is setting parameters. what ever its a stupid computer any way.

internal temps i am sure i can look up other ways but i dont trust anyone but my friends on here on how to prepare it.

it also seems that someone had a rum (or some alcohol beverage) basting sauce for prime rib, does anyone know what i am referring to?
post #2 of 10
The two are the same. The prime rib is just a prime grade cut while the others are not. The prime is a better cut. What you typically get in stores is choice or select. (Wally World I believe stocks the lesser of the 2)
As for a rub/crust, at the ritz we put a coating of horseradish, garlic, s&p, and dijon.
post #3 of 10
1. The names are used interchangeable, but really a prime rib roast is supposed to be actually prime grade beef. Good luck finding that even if you are willing to pay the $$$ for prime, most of it is choice grade.

2. I prefer bone on, feel like is has more flavor and I usually find a use for the bones.

3. Bump the heat up. Low temp is for the "lesser cuts" stuff that is tough and full of connective tissue. No reason to go slow here. Go 350 or so if your cooker can do it.

4. Yeah, keep it simple Salt & Pepper is good enough. Add a couple of things for flavor if you want, but too many just detracts from a good piece of meat IMO.

5. I don't think it matters much either way. I prefer right on the grates myself, don't need the bottom sitting in the juices. The rib roast is tender enough.

Internal temps.............yeah, look it up. icon_wink.gif Just keep in mind that you need to pull it off about 10 degrees or so before your target temp, it will rise atleast that much while you are letting it rest.

I pull mine at 120 internal and rest for around 20 minutes.

Hope at least some of this helped.

Good luck
post #4 of 10
Hey Buzz, as I understand the only diff in standing rib roast and prime rib is the bone. Bone in might help the "look and the aaaaaahhhh", but then again bones are good..........says the dog.

Conservative, k.salt and course blk pepper is all you need.......but don't forget to rub evoo on it first. This is how I do it, and my parents (who have tried prime rib at nearly every restaurant in a 500mile radius can contest) have said that this is the best they have ever had, and no they are serious and not just "pat'n my head and say'n good boy".

Don't get "cute" w/prime rib.....those who do don't taste the "true" prime rib.

Smoke it to the internal temp how you like steaks, maybe even 5* less.

Just my $.02 , keep the change. PDT_Armataz_01_18.gif

Good luck Buzz
post #5 of 10
FBJ has it right, though interchangeable Prime Rib come from beef that has been graded as Prime-better fat marbling through out the meat. Prime graded stock is usually sold to hotel chains and high end resturants.

Have your butcher cut the chine bone off and remove the feather bones. Have him cut the rib bones free of the meat and have him tie the two back together. This will serve several purposes; placed bone side down you won't need a meat rack; the limited marrow in the rib bones will add to the flavor of the au jus; and if you can hide them quick enough, the rib bone are great for snaking on later.
post #6 of 10
Thread Starter 
wow thank you all. im thinking since they are the same thing i am trying bone in so the dogs can have a little xmas dinner too.

dutch im not really sure what it is that you said but i will tell the butcher and hopefully he will understand. you are the butchering guru and i trust your advice on tieing up feathers.

horseradish sounds good too i never thougt about cooking it on the meat before! hum, now i wonder if i should add it to the garlic or use it inplace of the garlic.........i guess i have a week to think about it.

one more question....i like mine medium-rare maybe medium at best. however the littleones (all girls ages 12 to 17) and the soon to be common law wife like it medium well (if they use A1 i will loose my mind), i can grill it, after slicing it, correct? to make them happy? i realize the ends will be a little more done but there are 4 of them and only two ends.

WAIT!!!! i could get 2 smaller ones give them the end pieces then i get both of the middle pieces. more for me. hum.......or my puppy.

also what is a meat rack, i was thinking of just putting the meat on the grates. however i do like the idea of the marrow for flavor in the Au Jus
post #7 of 10
Simmer those bones before the dog gets 'em and make some beef stock!
post #8 of 10
Thread Starter 
how long will beef stock keep for? and how do i do that? just boil the ribs (3-5) in about 1/2 gal water or would it be better to use milk?

boil it for what 20 min? over night?

can i freeze it?

ive never used stock before, just add it to what i am cooking for better flavor?
post #9 of 10
Buzzard, heres my 2 cents ......

The technical name, per URMIS (Uniform Retail Meat Industry Standards), is Beef Rib Roast, which is a cut of beef from the rib section. The entire rib section comprises ribs 6 through 12 of the animal; and a standing rib roast is usually made up of anywhere from 2 to 7 ribs. The popular name is "prime rib". Historically, this name has been used regardless of the grade because the USDA does not require the cut be derived from USDA prime grade beef.

Also, a point of interest …. A standing rib roast, with the bones removed and then sliced, uncooked, gives you rib eye steaks.

As for cooking, like most have said, a little kosher salt and some cracked black pepper, slow cooked to an internal temp of about 135-140 (for med rare). Remove from smoker, foil and let rest for 10-15 minutes before you carve.
post #10 of 10
When yer done eating just toss the bones in enough water to cover them by an inch and simmer covered for a few hours. Then strain out after cool and freeze. Keeps a LONG time in the freezer. Then next time you go to make either beef or veggie soup, or any other thing you add stock to, use that instead of water. How "strong" the stock is depends on the amount of bones ya use, but it will STILL haave more flavor than water. You can always toss in a bit of bullion if not enough beef flavor.
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