Posting costco meat with no finished product pics is almost as bad as eating fake cheese

LOL. I just brought it home! I am not sure I'm up to this thread's expertise, but I'll see what I can do.

So I've done Kenji's prime rib in the oven multiple times before with great results, but this year since I have a smoker I'm tempted to smoke the prime rib for the initial cook. As ive never smoked a rib primal before I'm looking for opinions on whether or not this is a good idea.

well my dumbass just now decided to search and saw this so that answers my question. cant wait!

Shaft,


Smoked prime rib is THE BEST.

Jealous, enjoy!

well i am beyond sold. did you use a particular wood?

Shaft,

Don’t recall the wood, but I edited in another post there re: temp and timing.

Use hickory, Apple, cherry or pecan....mesquite is okay too but it’s over powering for a lot of folks. Main thing is seasoning and final internal temp of roast. Pull at 123-126, rest and then sear off in 500 F oven for a few minutes before service and it will settle in a nice medium rare

Fantastic idea. Enjoy.

I'd go pecan.

I use white oak for beef

Oak, but there are a **** ton of different types in the USA#1.

I think Costco should sponsor this thread.

I wish I could just get a ribeye at Costco. It makes me angry that they are all separated into caps and eyes. Who the hell buys a ribeye with no cap?

You can buy some excellent choice Costco ribeyes with eye and cap intact.

Yeah, I search their $9.99/lb choice ribeyes for any nicely marbled steaks each time I go through there.

I've never have problems finding nice ribeyes at Costco but I usually end up buying 2-3 packs of the cap steaks.

Ended up with prime strips for 9.99$ a lb. choice ribeyes were not great. I’m going to cook them up on an absolute horror show of a non stick pan. Wish me luck!

Use lots of butter then to improve caramelization. GLGL!!!

Tons of butter, medium heat, move the steak around constantly. Should work out great.

EDIT: And make sure the steak is dry!

Hey steak folks. I Used to post here frequently but it’s been a few years. Sorry for grunching this topic but here ya go:

Im an American living in Germany and I’ve never stuffed an 18 pound prime rib into a small euro-oven, but that’s what I’m about to do. I am hosting a party and timing is important. My holiday party MO is to do 2 hours or so of champagne and apps prior to dinner and I enjoy not being tied to the kitchen the whole time.

The oven is convection, and I’m currently planning on putting the meat in at a 5-hour cook time at 250F. Using standard reverse-sear so allowing for 30 minutes to rest and sear.

Being an hour off either way would really suck. Any thoughts or experience with timing on something this large?

I'm sure there's calculators to give you guidelines but I would start a lot earlier at a lower temp. Probably the lowest temp the oven can do

Jihad,

It’s nbd if it gets to temp early, you can just keep it warm and then it’ll get hotter when you blast it to sear right before serving.

I’ve done a few prime ribs itt, I think mostly I’ve done them at 225. They’re usually around New Year’s Day if you want to search.

$9.97 prime rib roast. I trimmed fat to French the bones. Made a run of salt pepper, little brown sugar, paprika, garlic powder. Than rubbed in butter mixed with garlic, thyme and rosemary.

Looking great Nit.