Bought it yesterday, got a good ole "Choice" grade.

Gonna cook it the traditional way.

Pictures to follow on Christmas day

Choice Rib in the fridge?

Buzz what’s your “traditional” method? I’m cooking one too (also choice). Going to smoke it on the kamado joe until it hits 118°, then pull and let it rest for ~20 minutes while I let the grill get up to searing temps before finishing it

Bated breath.

picked up a 4 bone choice prime rib bone in yesterday after looking at Costco and HEB, holy moly at the prices for "prime" at $15.99 per pound, or $150-$160 for just the meat alone for one meal ... When I asked my wife, she said please don't smoke it to death, to which I replied ok, I will do traditional style in the oven, which is pretty simple.

I have done in my smoker a few times with great success (for me anyway, wife not overly fond of heavy smoke) ... just be sure to watch your temperatures, and I would highly recommend a thermometer.

Iv tried every way there is. Oven is still the best . I do 5 minutes per pound at 500 degrees, turn the oven off and don't open the door . Comes out perfect everytime .

Mine has been in the fridge 7 days so far. Will cook on Xmas

the label on my 4 bone prime rib has a sell by date of 12/24/2020 but I won't be cooking/roasting until next Tuesday, 12/29/2020 ...

my wife is kinda freaking out that I have it in the garage fridge and not going ahead and freezing it (just to start the thaw process around Sunday).

thoughts on whether to just keep in fridge OR should I freeze (yeah I know people dry age for weeks/months)...

i may try this method

Shoot it'll be fine, freezing it for that short period of time will do nothing.

HH: You should be fine with your time frame for cooking your roast. Most of the time, ground beef will be good for 3-5 days after the date and cut meat such as steaks and roast are easily 7-10 days. Remember, that date is a conservative requirement for how long a commercial seller can display/sell the product. There are a lot of unknowns with the condition of their storage, refrigerated temps, or case temps once it is put out.

In most cases, your nose will tell you for sure. If it is "off", smells pungent or bad, has a slimy feel to it, of rapidly changes color to dark gray or even black - you're taking a chance.

ha, if my nose tells me otherwise, my wife is going to me

I have also tried the high temp for longer period of time but it gets a bit too much outer crust for my crew, but I season pretty heavy on the outer surfaces.

I now do 500° for 15-20 minutes to sear, then drop temp to 325° until center hits 120° (for medium rare), then pull to rest for about 30 minutes ... the temperature will continue to rise once removed from the oven by 10-15°. My general rule of thumb is 11-12 minutes per pound for rare (115°) or 13-15 minutes per pound for medium rare (120°)

Buzz check out " Cowboy Kent Rollins" on youtube

I cooked my HEB Choice grade prime rib yesterday. I use the "Hot Oven" 500 degree F 5 minute per pound recipe described above. After cooking the roast the scheduled amount of time, I leave the oven door closed for 2 additional hours. During these two hours the meat finishes cooking and rests.

The photos show my end product. The photo of the slice is the last slice that no one picked. It will make a good meal tonight.

Now I can type. Had to clean my screen first from licking it. Looks Awesome!

That's a beauty!!!!!!

It makes it just perfect, great job

DANG!!! I might have to switch back to the 500° for 5 minutes a pound after seeing that lovely hunk of meat ... looks perfect

My three favorites!!

1. Do it at 450-500 degrees for 5 minutes per pound (careful if you use butter, or honey rubs or lots of exterior fresh garlic), then turn off and leave 2 hours (or more). This works well for a well insulated range/oven inside the house. Downside is sometimes the outer band is more towards medium, or even well. I have two more extra ovens in the garage for side dishes, but they cool down too much in the winter to do this.

2. Do it long and slow (about 20-25 minutes per pound at 225-250, and then check temps . Keeps a lot more juice inside. Have to me more conscious with the thermometer, and pull when it is 120 degrees

3. Do it longer, and slower, about 300 degrees and 15 minutes per pound, then reverse sear at 500 degrees for the final 5 minutes. Rest 20 minutes. A lot more pink meat, with just a crunchy outer layer.

No such thing as bad prime. Still beats the heck out of a burger.

Love it.

9 days age , starting to get a few black spots on the fat , going down tomorrow.

Cut the ribs off and made a strong aju last night .

A reminder for all of you guys cooking your prime rib with the high temp and off method tomorrow. An important thing to do is make sure the oven is fully heated up and stabilized. Just putting it in as soon as it gets to temp will result in an undercooked roast.

Always do , cant wait for tomorrow, pulling it out in the morning to get up to room temp for 5 hours or so.

Pull at 117 boys if you like rare

Ya done good boy, ya done good!!!