Prime Rib Roast

"Michael "Dog3"" <[email hidden]> wrote

Quoted message said:

I have a houseful of people staying over and my mother is coming down for a
visit this morning. A couple of neighbors are coming over also. Steven has
the day off and we plan on a late mid-afternoon feast. I bought a really
nice, big prime rib roast yesterday at Baumann's down the road. I'm in a
quandry. I love prime rib and I've always slow roasted it. I'm thinking
of slicing it and grilling it instead, but I've never grilled it.

I don't know if this is what you're looking for. I cut prime ribs into
thick steaks. I put it on a HOT grill, 2 or 3 minutes one side, don't
move it, turn it over, don't move it, then you start with the thermometer
and maybe turn it a couple times until it's maybe 118, 120 degrees.

Before grilling I do the salt, pepper, granulated garlic thing.

After grilling, let it rest then cut crosswise into strips.

So good.

nancy

Michael 'Dog3 said:

I have a houseful of people staying over and my mother is coming down for a
visit this morning. A couple of neighbors are coming over also. Steven has
the day off and we plan on a late mid-afternoon feast. I bought a really
nice, big prime rib roast yesterday at Baumann's down the road. I'm in a
quandry. I love prime rib and I've always slow roasted it. I'm thinking
of slicing it and grilling it instead, but I've never grilled it. Sure,
I've grilled rib eyes but I doubt this will be the same thing. If I decide
to grill it what would be my best bet on method and seasoning? I'll have
the grill going anyway for some bone in chicken breasts. I'm not sure if I
want to experiment with the prime rib with company here. Not a soul in the
house has the first clue about cooking anything except me and I consider
myself a novice. I've got a ton of stuff for side dishes some of which
I'll grill. I'll bake up some of these monster potatoes I conned out of
the manager at the Penn Station fast food joint down the street. They make
fresh cut french fries out of them. The potatoes sit in the huge rack
behind the counter and I kid you not, they are as big as a Yorkshire
terrier. I'll for sure grill some leeks and maybe some cabbage. Dessert
will be whatever I find at the bakery on the way home from the hardware
store this morning.

It's shame to break up decent roast. There's still time to sear
and then slow roast it whole.

Unless you bone it, it's near impossible make anything less than
2" cowboy steaks out of a bone-in rib roast unless you have a
band saw. Just FYI.

-sw

"Michael "Dog3"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm thinking
of slicing it and grilling it instead, but I've never grilled it. Sure,
I've grilled rib eyes but I doubt this will be the same thing.

That is wher the rib eye comes from. If you want to grill it, just do so as
you would a steak.

http://domain--name.blogspot.com/

Michael \'Dog3\ said:

Michael <- hoping for some wise and sage input on grilling prime rib steaks

I'm not understanding why this is a problem, Michael. Slice them
thick and grill them like you'd grill any other steak. I like mine
charred on the outside and rare on the inside. Maybe you don't.
--

History is a vast early warning system
Norman Cousins

"Michael "Dog3"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a houseful of people staying over and my mother is coming down for a
visit this morning. A couple of neighbors are coming over also. Steven has
the day off and we plan on a late mid-afternoon feast. I bought a really
nice, big prime rib roast yesterday at Baumann's down the road. I'm in a
quandry. I love prime rib and I've always slow roasted it. I'm thinking
of slicing it and grilling it instead, but I've never grilled it. Sure,
I've grilled rib eyes but I doubt this will be the same thing. If I
decide
to grill it what would be my best bet on method and seasoning? I'll have
the grill going anyway for some bone in chicken breasts. I'm not sure if
I
want to experiment with the prime rib with company here. Not a soul in the
house has the first clue about cooking anything except me and I consider
myself a novice. I've got a ton of stuff for side dishes some of which
I'll grill. I'll bake up some of these monster potatoes I conned out of
the manager at the Penn Station fast food joint down the street. They make
fresh cut french fries out of them. The potatoes sit in the huge rack
behind the counter and I kid you not, they are as big as a Yorkshire
terrier. I'll for sure grill some leeks and maybe some cabbage. Dessert
will be whatever I find at the bakery on the way home from the hardware
store this morning.

Michael <- hoping for some wise and sage input on grilling prime rib
steaks

Our butcher sells prime rib steaks, already cut, about an inch thick. Hubby
loves them, and grills them just like he does any other steak.

sf dropped this news:[email hidden]: in
rec.food.cooking

Quoted message said:

Michael \'Dog3\ said:

Michael <- hoping for some wise and sage input on grilling prime rib
steaks

I'm not understanding why this is a problem, Michael. Slice them
thick and grill them like you'd grill any other steak. I like mine
charred on the outside and rare on the inside. Maybe you don't.

It wan't really a "problem" except I really think my big issue was slicing
up that beautiful roast. It was too pretty 😉 I wound up searing it and
then roasting it as I usually do. The au jus was spectacular 😉 The next
time I have one I'll have the butcher slice it into thick steaks for me. I
don't have the proper knife to do a roast like that justice.

Thanks to all that responded.

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Michael \'Dog3\ said:

It wan't really a "problem" except I really think my big issue was slicing
up that beautiful roast. It was too pretty 😉 I wound up searing it and
then roasting it as I usually do. The au jus was spectacular 😉 The next
time I have one I'll have the butcher slice it into thick steaks for me. I
don't have the proper knife to do a roast like that justice.

Good decision! Steaks are served to family and friends a lot more
often than prime rib, which it seems to me ought to make the prime rib
all the more appreciated. If you want steaks, buy steaks; if you want
roast, buy roast. -aem

aem said:

Michael \'Dog3\ said:

It wan't really a "problem" except I really think my big issue was slicing
up that beautiful roast. It was too pretty 😉 I wound up searing it and
then roasting it as I usually do. The au jus was spectacular 😉 The next
time I have one I'll have the butcher slice it into thick steaks for me. I
don't have the proper knife to do a roast like that justice.

Good decision! Steaks are served to family and friends a lot more
often than prime rib, which it seems to me ought to make the prime rib
all the more appreciated. If you want steaks, buy steaks; if you want
roast, buy roast. -aem

I almost never buy individually portioned steaks. I'd rather cut it my own
way. I buy subprimal cuts. Some get served as steaks, some don't.

--
Reg