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Posted: 10/24/2016 6:53:07 PM EDT
[#1]
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Prime rib is a ribeye. Ribeyes are just a prime rib cut into steaks. Try a piece of prime rib that's been finish charred on a charcoal grill sometime. 
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Actually, no - I don't like prime rib. Give me a good rib eye please, and keep the garlic mashed 'taters coming... A.W.D. Try a piece of prime rib that's been finish charred on a charcoal grill sometime.
I think that is the part I'm missing. To me they are completely different, based on the actual cut, and the cooking method. One can say that a ribeye steak is just a prime rib cut into steaks, but - no, not the same. A.W.D. |
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Posted: 10/24/2016 6:53:22 PM EDT
[#2]
Quote HistoryQuoted: I make it every Christmas. http://i239.photobucket.com/albums/ff98/mailbcw/food/BAA229EB-E4B4-4D87-8CFC-030B80B8BB22.jpg  |
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Posted: 10/24/2016 6:57:05 PM EDT
[#3]
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Posted: 10/24/2016 6:57:16 PM EDT
[#4]
Quote HistoryQuoted: I think that is the part I'm missing. To me they are completely different, based on the actual cut, and the cooking method. One can say that a ribeye steak is just a prime rib cut into steaks, but - no, not the same. A.W.D. Quote HistoryQuoted: Quoted: Quoted: Actually, no - I don't like prime rib. Give me a good rib eye please, and keep the garlic mashed 'taters coming... A.W.D. Try a piece of prime rib that's been finish charred on a charcoal grill sometime. I think that is the part I'm missing. To me they are completely different, based on the actual cut, and the cooking method. One can say that a ribeye steak is just a prime rib cut into steaks, but - no, not the same. A.W.D.  |
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Posted: 10/24/2016 6:57:34 PM EDT
[#5]
Quote HistoryQuoted:
I make it every Christmas. <a href="http://s239.photobucket.com/user/mailbcw/media/food/BAA229EB-E4B4-4D87-8CFC-030B80B8BB22.jpg.html" target="_blank">http://i239.photobucket.com/albums/ff98/mailbcw/food/BAA229EB-E4B4-4D87-8CFC-030B80B8BB22.jpg</a> My guess you were low heat and sssslow cooking. OP was high heat fast cooking. Both 10/10 
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Posted: 10/24/2016 7:00:20 PM EDT
[#6]
Prime rib is my favorite.
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Posted: 10/24/2016 7:05:23 PM EDT
[#7]
Had it for dinner last night and leftovers for lunch today.
Safeway has it on sale for $5.97Lb this week. YUM !!! |
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Posted: 10/24/2016 7:59:11 PM EDT
[#8]
Quote HistoryQuoted:
Prime rib is my favorite. Same. It is probably my top thing I love to eat. I do a prime beef rib roast for xmas. Prime grade really makes a difference here. Start at 500 for 30 min. Down to 200-225 until it hits 116. Rest 20-30 min. Done. I know some prefer the sear at the rear but this yields the most consistent results for me. I'm not fucking up a 120 hunk of meat. Meat. Fresh horseradish. Bordeaux. Who needs sides. |
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Posted: 10/24/2016 8:11:52 PM EDT
[#9]
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While it's warm you drill a hole, put some hair around it and go for gold. edit Let me apologize because I love prime rib and it looks delicious. No need to drill a hole, see this spot right here? 
You could pretty much just stick your dick in there. |
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Posted: 10/24/2016 9:10:52 PM EDT
[#10]
That will do, nicely.
Chunky, skin on, mashed taters are perfect. |
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Posted: 10/24/2016 9:15:43 PM EDT
[#11]
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Assuming that smaller lump of stuff is horseradish, why does everyone on GD have only one side dish with their meat? Where I grew up (Texas), a balanced meal required at least two sides, and three or four with a Sunday meal. Meat and potatoes. Extra sides are for Thanksgiving and Christmas |
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Posted: 10/24/2016 9:19:07 PM EDT
[#12]
Quote HistoryQuote HistoryQuoted:
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Actually, no - I don't like prime rib. Give me a good rib eye please, and keep the garlic mashed 'taters coming... A.W.D. Try a piece of prime rib that's been finish charred on a charcoal grill sometime.
I think that is the part I'm missing. To me they are completely different, based on the actual cut, and the cooking method. One can say that a ribeye steak is just a prime rib cut into steaks, but - no, not the same. A.W.D. https://images.duckduckgo.com/iu/?u=http%3A%2F%2Fi854.photobucket.com%2Falbums%2Fab105%2Fpapa_peter%2FBeef%2FMAKRibeye04222011%2FRibeye2.jpg&f=1 Would you call a baked potato, mashed potatoes and curly fries the same thing? |
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Posted: 10/24/2016 9:26:45 PM EDT
[#13]
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Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish. http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi Quote HistoryQuoted:
Quoted:
Yes I like it a lot with a horseradish-cream sauce Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish. http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi Grow your own. But it will take several years for the root to get nice and big. It will spread too. And there is nothing better for clearing your sinuses than running chopped horseradish root in the blender. |
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Posted: 10/24/2016 9:27:35 PM EDT
[#14]
Yep, with horse radish and au jus.
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Posted: 10/24/2016 9:30:23 PM EDT
[#15]
No1 I don't eat raw meat
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Posted: 10/24/2016 9:34:04 PM EDT
[#16]
Looks awesome!
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Posted: 10/24/2016 9:35:51 PM EDT
[#17]
Quote HistoryQuoted: Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish. http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi Quote HistoryQuoted: Quoted: Yes I like it a lot with a horseradish-cream sauce Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish. http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi |
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Posted: 10/24/2016 9:38:44 PM EDT
[#18]
Quote HistoryQuoted:
Grow your own. But it will take several years for the root to get nice and big. It will spread too. And there is nothing better for clearing your sinuses than running chopped horseradish root in the blender. Quote HistoryQuoted:
Quoted:
Quoted:
Yes I like it a lot with a horseradish-cream sauce Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish. http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi Grow your own. But it will take several years for the root to get nice and big. It will spread too. And there is nothing better for clearing your sinuses than running chopped horseradish root in the blender. Not to hijack OP thead but we made the mistake of grinding a fresh whole horseradish root to encrust a tenderloin. Ran us out of the house. Don't do that. |
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Posted: 10/24/2016 10:57:52 PM EDT
[#19]
Quote HistoryQuoted: I think that is the part I'm missing. To me they are completely different, based on the actual cut, and the cooking method. One can say that a ribeye steak is just a prime rib cut into steaks, but - no, not the same. A.W.D. Quote HistoryQuoted: Quoted: Quoted: Actually, no - I don't like prime rib. Give me a good rib eye please, and keep the garlic mashed 'taters coming... A.W.D. Try a piece of prime rib that's been finish charred on a charcoal grill sometime. I think that is the part I'm missing. To me they are completely different, based on the actual cut, and the cooking method. One can say that a ribeye steak is just a prime rib cut into steaks, but - no, not the same. A.W.D. This is a 112A Lip on Black Angus Prime Rib.  This is a 1 3/4" ribeye steak cut off the rib roast...  I prefer to leave the tail on my ribeyes, but what you buy in the grocery store usually has it trimmed. Half of this roast has been cut into ribeyes, the other half was roasted.  This is indeed a ribeye steak cut from the 112A Lip on Prime Rib roast and cooked on the grill.  So you do like prime rib...you just like it cut into steaks and chargrilled. |
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Posted: 10/24/2016 11:04:39 PM EDT
[#20]
Quote HistoryQuoted:
It is the same primal cut. Most store bought ribeyes have the tail cut off. This is a 112A Lip on Black Angus Prime Rib. http://img.photobucket.com/albums/v732/pcsutton/Steakage/20151020_021457974_iOS_zpswv4itucy.jpg This is a 1 3/4" ribeye steak cut off the rib roast... http://img.photobucket.com/albums/v732/pcsutton/Steakage/20151020_022230404_iOS_zpsumkpfktx.jpg I prefer to leave the tail on my ribeyes, but what you buy in the grocery store usually has it trimmed. Half of this roast has been cut into ribeyes, the other half was roasted. http://img.photobucket.com/albums/v732/pcsutton/Steakage/20151020_022443202_iOS_zpss1wyy8gr.jpg This is indeed a ribeye steak cut from the 112A Lip on Prime Rib roast and cooked on the grill. http://img.photobucket.com/albums/v732/pcsutton/Steakage/IMG_1507_zpskyisktmd.jpg So you do like prime rib...you just like it cut into steaks and chargrilled.
Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Actually, no - I don't like prime rib. Give me a good rib eye please, and keep the garlic mashed 'taters coming... A.W.D. Try a piece of prime rib that's been finish charred on a charcoal grill sometime.
I think that is the part I'm missing. To me they are completely different, based on the actual cut, and the cooking method. One can say that a ribeye steak is just a prime rib cut into steaks, but - no, not the same. A.W.D. This is a 112A Lip on Black Angus Prime Rib. http://img.photobucket.com/albums/v732/pcsutton/Steakage/20151020_021457974_iOS_zpswv4itucy.jpg This is a 1 3/4" ribeye steak cut off the rib roast... http://img.photobucket.com/albums/v732/pcsutton/Steakage/20151020_022230404_iOS_zpsumkpfktx.jpg I prefer to leave the tail on my ribeyes, but what you buy in the grocery store usually has it trimmed. Half of this roast has been cut into ribeyes, the other half was roasted. http://img.photobucket.com/albums/v732/pcsutton/Steakage/20151020_022443202_iOS_zpss1wyy8gr.jpg This is indeed a ribeye steak cut from the 112A Lip on Prime Rib roast and cooked on the grill. http://img.photobucket.com/albums/v732/pcsutton/Steakage/IMG_1507_zpskyisktmd.jpg So you do like prime rib...you just like it cut into steaks and chargrilled.
Get rid of all that nasty green stuff and we can be friends. 
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Posted: 10/24/2016 11:08:20 PM EDT
[#21]
Damn, almost vomited with that first pic. Looked too much like a decomposing corpse for me...
The rest of the pics were delicious though. I love prime rib with a nice black crunchy outside with lots of herbs and spices and salt and pepper with a red bloody inside and a horseradish infused au jus. |
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Posted: 10/24/2016 11:45:53 PM EDT
[#22]
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Posted: 10/24/2016 11:57:09 PM EDT
[#23]
I hate you! Gojng to have to buy one now
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Posted: 10/25/2016 4:40:34 AM EDT
[#24]
and u just made me put a rib roast on the grocery list.
mouth is watering. last one I got at a good price. dont need one so big this time. . 
. 
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Posted: 10/25/2016 4:49:41 AM EDT
[#25]
Quote HistoryQuoted:
I make it every Christmas. <a href="http://s239.photobucket.com/user/mailbcw/media/food/BAA229EB-E4B4-4D87-8CFC-030B80B8BB22.jpg.html" target="_blank">http://i239.photobucket.com/albums/ff98/mailbcw/food/BAA229EB-E4B4-4D87-8CFC-030B80B8BB22.jpg</a> Same. 
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Posted: 10/25/2016 9:59:34 AM EDT
[#26]
Quote HistoryQuoted:
Not to hijack OP thead but we made the mistake of grinding a fresh whole horseradish root to encrust a tenderloin. Ran us out of the house. Don't do that. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Yes I like it a lot with a horseradish-cream sauce Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish. http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi Grow your own. But it will take several years for the root to get nice and big. It will spread too. And there is nothing better for clearing your sinuses than running chopped horseradish root in the blender. Not to hijack OP thead but we made the mistake of grinding a fresh whole horseradish root to encrust a tenderloin. Ran us out of the house. Don't do that. Solid hijack. I am a horseradish enthusiast. My grandfather taught us that eating spoonfulls will put hair on our chest.
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Posted: 10/25/2016 1:28:41 PM EDT
[#27]
Quote HistoryQuoted: and u just made me put a rib roast on the grocery list. mouth is watering. last one I got at a good price. dont need one so big this time. . http://www.njrod.com/images/hf/2016pr1.jpg . http://www.njrod.com/images/hf/2016pr2.jpg Bro, you need to seek out a butcher shop or restaurant supply house...because I get the entire roast for about $160.00. It would appear that you're paying about twice the price for your ribeye roast. Roast one end and cut the other into steaks. They freeze really well if you vacuum seal them. Ask for a 112A Lip-on or a 109 ribeye. They're cryovac packaged (vacuum packed) and marked on the bag.  |
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Posted: 10/25/2016 1:45:19 PM EDT
[#28]
Quote HistoryQuoted:
Solid hijack. I am a horseradish enthusiast. My grandfather taught us that eating spoonfulls will put hair on our chest.
If you love horseradish as much as I do you MUST try some. And remember what I said about it only lasting about a month or so in the fridge before it starts to lose it's flavor and punch. But that's any horseradish. |
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Posted: 10/25/2016 2:03:07 PM EDT
[#29]
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This. I like it, but it's a lot of work since I like to dry age them first. Quote HistoryQuoted:
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Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip. This. I like it, but it's a lot of work since I like to dry age them first. I'll second this... EVERYONE loves the crust around a rib roast. By letting it sit in that foil pan there's a an entire side that doesn't have the crust. 
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Posted: 10/25/2016 2:05:01 PM EDT
[#30]
YES!!
I eat it when it is a good price out, and usually my father and I make one for Christmas on a Weber kettle with rotisserie attachment. Last one I had was in Moab, UT. It was at a BBQ joint and it was a smoked prime rib! It was awesome. 
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Posted: 10/25/2016 2:14:56 PM EDT
[#31]
Love it. Man I love good beef. It's my favorite thing.
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Posted: 10/25/2016 2:15:22 PM EDT
[#32]
If it's cooked right, hell yes.
Otherwise no. |
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Posted: 10/25/2016 2:25:46 PM EDT
[#33]
tried it a few times and just never cared for it
always kind of bland and I didnt understand why it was so good I would much rather cut one up and grill some ribeyes turns out I just never had good prime rib where did I find good prime rib? the nasty casino buffet about 45 minutes from here
no kidding, best damn prime rib I have ever had |
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Posted: 10/25/2016 2:51:05 PM EDT
[#34]
Quote HistoryQuoted:
Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip. Keep the jus! Get some Atomic horseradish too! I smoked my last two prime ribs and that is the way I will be doing it from here to eternity. 
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Posted: 10/25/2016 3:14:41 PM EDT
[#35]
Quote HistoryQuoted:
tried it a few times and just never cared for it always kind of bland and I didnt understand why it was so good I would much rather cut one up and grill some ribeyes turns out I just never had good prime rib where did I find good prime rib? the nasty casino buffet about 45 minutes from here
no kidding, best damn prime rib I have ever had Easy to make yourself. Take out of fridge 4+ hours before cooking. Bones down in roasting pan on a rack. Copious salt/pepper. 500 degree start for 30 minutes, lower to 225. Take out at when roast is 116 degrees and let rest. Done. Cut matters a lot here, prime beef even better. You want a nice marbled eye and a good fat cap, this protects and flavors the eye. OPs cut looks very good. See all that fat around a very nice sized eye? That's what you want. |
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Posted: 10/25/2016 3:21:02 PM EDT
[#36]
Quote HistoryQuoted:
Actually, no - I don't like prime rib. Give me a good rib eye please, and keep the garlic mashed 'taters coming... A.W.D. At the steak house I used to work at we would slice up the leftover prime rib from saturday and serve them as ribeyes monday night. If there wasn't much left we sliced it thin and topped it with cheese on texas toast. |
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Posted: 10/26/2016 7:26:56 AM EDT
[#37]
thanks for the tips!
Quote HistoryQuoted:
Bro, you need to seek out a butcher shop or restaurant supply house...because I get the entire roast for about $160.00. It would appear that you're paying about twice the price for your ribeye roast. Roast one end and cut the other into steaks. They freeze really well if you vacuum seal them.
Ask for a 112A Lip-on or a 109 ribeye. They're cryovac packaged (vacuum packed) and marked on the bag. http://img.photobucket.com/albums/v732/pcsutton/Steakage/20151020_021446509_iOS_zpsg204tswy.jpg Quote HistoryQuoted:
Quoted:
and u just made me put a rib roast on the grocery list. mouth is watering. last one I got at a good price. dont need one so big this time. . http://www.njrod.com/images/hf/2016pr1.jpg . http://www.njrod.com/images/hf/2016pr2.jpg Bro, you need to seek out a butcher shop or restaurant supply house...because I get the entire roast for about $160.00. It would appear that you're paying about twice the price for your ribeye roast. Roast one end and cut the other into steaks. They freeze really well if you vacuum seal them.
Ask for a 112A Lip-on or a 109 ribeye. They're cryovac packaged (vacuum packed) and marked on the bag. http://img.photobucket.com/albums/v732/pcsutton/Steakage/20151020_021446509_iOS_zpsg204tswy.jpg thanks for the tips! been trying to find a local good place for quality meat at better prices. |
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