I missed out on safeway's sale that I posted above.. gotta jump on those quick, understandably.

Ended up going the king soopers route, which was $10/lb.. ended up getting a nearly 9 pounder at $90.. most I've ever spent. I'm usually in the $50 range.

Not sure who it was saying that they simply don't get that low and certainly not this year.. but looks like there are plenty opportunities to get a good price, evidenced by this thread.

swampstander said:

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I have done them like this a few times over pecan wood. Not directly over the flame, just where you can hold your hand 3-4 seconds. Pull at 125 probed in the center and let rest under foil for 15min or so. When someone wants theirs more done they can slap it back over the coals for a few minutes.

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Very Nice!! Mery Christmas!

swampstander said:

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I have done them like this a few times over pecan wood. Not directly over the flame, just where you can hold your hand 3-4 seconds. Pull at 125 probed in the center and let rest under foil for 15min or so. When someone wants theirs more done they can slap it back over the coals for a few minutes.







That looks great. No place in Corpus ever has choice prime rib on sale, and to feed the crowd I have coming would break the bank.

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Posted this on the New Year/New Year's Eve thread but sharing it here to close the loop.

Went with the reverse sear method following a 24 hour dry brine. Held at 225 until 124 IT (shooting for well side of medium rare), rested under a foil tent until about 133 IT and after about an hour and a half rest rubbed in a mustard based herb compound butter with a little Worcestershire. Moved the rack in the oven up a couple spaces and set the broiler to 500 to develop the bark. Pulled once happy with the crust and then rested for 30 min, sliced and served with au jus and Thomas Keller's horseradish cream sauce

It was incredible and got rave reviews but next time I will probably pull a few degrees earlier - tell the people who want more medium to eat shoe leather and all that. Definitely think the general process is spot on

Looks delicious and I know the feeling on being rushed when plating!

Here was my recipe on the compound butter

1 stick butter
1.5 Tbsp mustard
2 tsp Worcestershire
4 cloves garlic diced
Fresh Thyme
Chives diced

Basically it's the Andrew Gruel recipe (twitter chef I follow)

I waited until after rest to rub the butter on because I had seen a couple videos talking about how that is just going to melt off into your jus versus flavor the roast. I think it made a difference in my crust but yours looks incredible too so I think it may be one of those multiple ways to skin a cat thing - this is why making good food is so fun to me.

Also I bought a bone in roast separated the ribs and made the jus in a separate pot with the ribs and rest of the trim. Probably blasphemy but it was nice because I felt like I could simmer and tweak the jus as I went

Thanks for the compound butter recipe.

I used way too much butter. Took me a while to ladle off all the melted butter floating on top of the "real" drippings with the reduced red wine. That was a learning for me this time around.

GAC06 said:

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I'm not convinced butter does much other than melt off

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you have to score the fat first.
So yes it melts, but it should melt into the meat.

It's physically impossible for butter to melt into the meat. However, I'm sure it's great if your pour it over the sliced meat as a sauce right before service.

Yeah butter literally just melts off and causes problems for the drippings. Lots of elaborate rubs and coatings out there but I stick with salt pepper and garlic powder. None of it other than some salt will actually make it past the surface

HTownAg98 said:

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It's physically impossible for butter to melt into the meat. However, I'm sure it's great if your pour it over the sliced meat as a sauce right before service.

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google tells me otherwise;

Quote:

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Moisture Retention: The butter acts as a barrier, preventing the prime rib from drying out during the long cooking process.
Basting: As the butter melts, it continuously bastes the meat, keeping it juicy.

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Maybe this is semantics here….

Oh well if google says so.

Also even at 200 degrees all the butter is gone within probably 15 minutes so I guess maybe it helped during that part of the long process

GAC06 said:

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Oh well if google says so

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I trust AI way more than a random guy on internet!

This isn't your dad's google

Pics of my roast are on the "what's cooking" thread. I rest my case.

Knowing how to cook and knowing the science of cooking are two very different things.

62strat said:

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GAC06 said:

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Oh well if google says so

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I trust AI way more than a random guy on internet!

This isn't your dad's google

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AI also makes **** up. Instead of relying on AI, instead rely on experts who've actually studied this.

I also asked AI if butter basting helps prevent the exterior from drying out. This is what it said.

So then I clicked one of the links it used as a source. https://www.mashed.com/1249804/mistakes-everyone-makes-when-butter-basting/ It basically said you have to wait until the exterior is dried for basting to actually do any good. Now that would seem to contradict what AI said, but it used that article to rely on its answer. That…does not make sense.

Basting is good for adding extra flavor and keeping line cooks busy. It doesn't do much else; but that's not to say you shouldn't do it, because it has some positive and tasty effects.

Always, always check the sources AI uses to give you an answer.
I find it interesting you rely on the science of cooking, and two sources, one who's studied this way more than anyone on the forum has, say that you're wrong.

ETA: another source: https://www.seriouseats.com/how-to-butter-baste-steaks-chops-fish#toc-the-advantages-of-butter-basting
And another. Same page, different author: https://www.seriouseats.com/butter-basted-pan-seared-steaks-recipe

My dad's google was a search engine that gathered information for people to sort through and use critical thinking to gain knowledge. Now it spoon feeds often completely false info to people looking to confirm what they wanted to hear, and they feel bolder than ever because AI "said so".

My wife is a high school English teacher, and used to teach how to write a research paper. She always would have to tell the kids "Wikipedia is not a source." She's going to teach how to write a research paper this year, and will tell them "ChatGPT, Gemini, and CoPilot are not sources."

I can attest to this. The majority of the butter had melted within 30 minutes. Then I had to spend quite a bit of time skimming the butter from the au jus. No butter for me next time.