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[Bentley]

I am having some guests in a week and was going to do the Rib Roast Beef Wellington.  Forgot one guest cannot have mushrooms, so out the door that went.   Decided I would do "Prime Rib", so bought a bone in Rib Roast at Restaurant Depot today.  It was 25+lbs. and on the Wet Age mark down table.  Normally $10.70 down to $7.30.  Still hurt, but we have wanted beef back ribs for a long time and I get to custom cut these so they will have a nice amount of beef on them.  Will remove bones on entire roast, then figure out how much will be needed for 3 men and 2 women.  I guess I will figure about 5 lbs.  Will take lip off, remove most of the fat and then truss.  Kristin and I were finally so please with the last sous vide, will do again...then shoot for lower temperature, then finish in high heat oven for that "PR" crust!

Virtually all the fat will be removed in the 2nd photo and the lip that shows in the 4th will be cut off and both saved for later use into ground beef.  Hope to be able to do a video of the trussing and see if I can embarrass myself, as I have not done that in a few weeks!

[Bentley]

If all goes well, this will be the area that is left to be trussed.

[Bentley]

It is the biggest Rib Roast I have ever bought, way more then needed.  But since we are getting the times down on this sous vide, we are liking it way more and as you said, more meals!  I just hate paying for bones!

[Bar-B-Lew]

That pic with the fat trimmed on the top looked like more like pork ribs than a prime rib.  Looking forward to the rest of the journey of this cook.

[Bentley]

So we started out at I think 25.3lbs.  I forgot to weigh the trimmed roast (scale only goes to 11lbs. so not sure I could), but we will see if we get close with the other numbers.  Better Marbling for Choice then I 1st thought.

Almost 100% fat trim, 44oz, or 2lb. 12oz.
What I am guessing is 50/50 meat/fat, got tired and did not separate. 60oz, or 3lbs 12oz.
Bones with meat is 79oz., or 4lbs. 15oz.
Guestimating about 16oz bad trim.

So the 10lb. 15oz.  Will try and weigh tomorrow and see if numbers are close, then truss.  Although big concrete day tomorrow!

Everything will get used except the bones, but that is expensive fat!  About 90oz of $7 fat!  Hope for $40 it makes some good ground beef mix!  Also $35 ribs!

[Bentley]

Still rough, but I think I have the basics down for the future.

Trussing a Peeled Rib Roast

[hughver]

It looks as if you did not season it before vacuum packing. Most of the articles that I have read say to season with S&P and add a sprig of thyme to beef before sealing. 

[Bentley]

It is not ready for the sous vide yet.  Have to get the rosemary and onion powder and I did not want it exposed to the air anymore.

[Bentley]

The benefits of the bone on Rib Roast!  I can't remember the last time I had Beef Back Ribs!  Never seen fat react with seasoning salt like that!

[Bentley]

All ready for Saturday morning dunk!

[dogbreath]

I get the lip-on boneless ribeye primals at Costco and cut them into thick steaks. I just cut the lip off because it's so much fat. Can you give more details on what you do with the lips? Seems like a waste tossing them but if they're good for something I'd like to do that.

thanks,   Dan

[Kristin Meredith]

Bent is all about the beef, but this is actually a chance for me to use our nice stuff -- some from my parents and some of mine -- and set a nice table.  Seems I only get a chance to do this about once every 3 years!

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[hughver]

Very nice indeed.

[Bar-B-Lew]

Are you making Bentley wear a suit and tie too? 

[Bentley]

The 1st bag is mostly the lip.  It will be saved until I see a good by on chuck, sirloin or round, and then 30% will be added to that beef for ground beef.  The 2nd bag is 50/50 and I might just grind it and try some cheeseburgers.  Might be to much, but I will separate it and get a final number and then decide.

I always save trim and use it for ground beef.

I get the lip-on boneless ribeye primals at Costco and cut them into thick steaks. I just cut the lip off because it's so much fat. Can you give more details on what you do with the lips? Seems like a waste tossing them but if they're good for something I'd like to do that.

thanks,   Dan