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[reubenray]

I am thinking ahead of what I would need to get some for just my wife and myself.  A local meat market will do custom orders for the holidays.  How would I order it for just two prime rib steaks?  Also by getting only this amount would it overcook?

[Bar-B-Lew]

Why not cook the full roast, carve up the steaks, and thinly slice and vac seal the rest for future sandwiches?

[yorkdude]

I have not cooked one just for 2, however we like ours thicker and on the rare side so I always figure a bone and a half per person as a roast, obviously that won't work out for steaks.
It is always overkill but can't think of 1 thing wrong with leftover prime rib.
Are you planning on doing it as a roast or cutting it as steaks?

[Ralphie]

Although I've never bought prime rib myself, my butcher told me to tell him how many adults would be eating and he would then recommend how many "bones" to buy, IE; how wide of a piece to carve. 

[reubenray]

Being I have never smoked prime rib is the correct term a rib roast and then it is sliced into the steaks?  How do leftover prime rib steaks (again this may be the wrong term) taste after sealing them, freezing them and then reheating them?

[yorkdude]

I have always been told that technically it is a "standing rib roast", prime comes in to play as the grade.
Most people do though refer to them as "prime rib".
If I do them as steaks, I buy the roast and cut them myself, I have cooked the roast and eaten what we wanted and then vac sealed the remainder to use as French dip sandwiches or sliced it about 3/4" and gently heated it for steak and eggs.
I try my hardest to not freeze muscle meat uncooked, to me it just isn't the same as fresh, might be my imagination though.

[Bar-B-Lew]

Leftovers sliced thin, vac sealed, and eaten as a sandwich on garlic bread with swiss cheese and horseradish..it is fall apart in your mouth tender as a leftover

[bregent]

Correct term is rib roast. Prime would be the grade of the roast. Usually you can get a 4 bone one easily. Split it half and cook and save the rest for later. I cook a couple a year and nothing better imo


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The term 'Prime' has nothing to do with grade in this case. Prime rib is cut from the rib primal. The term "Standing" comes from the fact that it can stand on the rib bones when roasting. If the bones are removed it's a rib eye roast.

I agree, buy at least a 2 or 3 rib roast - and enjoy french dip sammies the next day. We usually make a beef and barley soup from the bones and any remaining meat.

 

[yorkdude]

The term 'Prime' has nothing to do with grade in this case. Prime rib is cut from the rib primal. The term "Standing" comes from the fact that it can stand on the rib bones when roasting. If the bones are removed it's a rib eye roast.

I agree, buy at least a 2 or 3 rib roast - and enjoy french dip sammies the next day. We usually make a beef and barley soup from the bones and any remaining meat.

Had no idea on the "Prime", learn something new everyday.
Just figured it was grade related, I had though heard the "standing" part.
Thanks for the info.

[reubenray]

OK - I have learned something.  My only experience with prime rib is ordering it at a restaurant.  My next step is I need to start searching on how to smoke a standing rib roast.  Everything that I have seen at either Costco or Sam's Club are way to big.  That is why my best option would be my local meat market.

[GREG-B]

Around the holidays, most super markets have prime rib on sale.   I have gotten rather large ones in the past and carved steaks outa them and saved usually a 3 rib section to put on the spit or just roast it.   Yummy.

[cookingjnj]

If you have a good temp probe, Prime Rib Roast is a pretty simple straight forward type of cook.  I have done cooks with the bone and boneless.  I really like the boneless, because it allows for rub and bark on the whole roast.  A third way is to have your butcher carve the bones from the roast and then tie them back on.  This way you now have a great roast and a few bones chew on as well.  The issue with this plan is you need at least two bones worth of roast to get the best effect.  But as mentioned earlier, so many things you can do with left over Prime Rib. 

For my cooks I usually rub the roast with Montreal Steak Seasoning (simple SPG works very well too).  I put on the pit at 225* and pull when the roast hits 130*.  While the roast sits it will get to the perfect 135* medium rare we like.  If you like yours more done, keep on pit through desired temp.

I really like most everything I have done off my pellet cooker, but the PR has always been at the top.  Good smoke flavor and not over powering the meat.  I thought I had a post on here for PR, but I thought wrong.  I believe Ross77 has one in the How I cook Beef.

Here is a pic of a finished roast.  I think this was a three/four bone cooked boneless.   Give the PR a try, easy cook and oooohhh so good!
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[reubenray]

If I get a two bone roast would that be two slices plus won't both slices have seasoning on one side.  This to me sounds like it would taste better with more seasoning.  If I get a three bone roast the middle slice would be saved for leftovers.  My wife likes her's a little more done than I do, so I don't know how that would work out.

[Bar-B-Lew]

If I get a two bone roast would that be two slices plus won't both slices have seasoning on one side.  This to me sounds like it would taste better with more seasoning.  If I get a three bone roast the middle slice would be saved for leftovers.  My wife likes her's a little more done than I do, so I don't know how that would work out.

Throw her slice on the griddle to finish up while you are griddling potatoes and onions to go with the meal.

[Mudflap]

If I get a two bone roast would that be two slices plus won't both slices have seasoning on one side.  This to me sounds like it would taste better with more seasoning.  If I get a three bone roast the middle slice would be saved for leftovers.  My wife likes her's a little more done than I do, so I don't know how that would work out.

Have a pan of hot Au Jus sauce on stove and put hers in till it is done. Its like Painting it brown. That way it stays rare tender but has the brown color.


Mudflap