40 hour dry brine bone out prime rib


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Been hankering for a more luxurious red meat cook. So I bought a fillet primal and a ribeye primal.

Choices were chateaubriand or a prime rib. Guests voted prime rib. The chateaubriand will be cooked another time.

Trimmed up the edges and cut off some thin steaks for quick dinner pan ribeyes. Around .75# slices

This prime rib is about 5 inches in width, around 5#, or a just shy of a 3 bone cut. Dinner is for 4 adults with some leftovers.

Minimal trim as I will hard sear after the roast hits around 115-118° and is then rested for 30-40 minutes.

The sear will be super high temp to crust the outside and sear the fat.

Rubbed with Montreal seasoning and pressed the seasoning into the beef on all sides.

It’s sitting exposed in the garage fridge till cook time, say around 230p Sunday.

I’ll update as I build the rest if the menu. A very nice cab sauv will accompany this dinner for sure.

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AndyK said:
That looks delish Brett,
I had to do a double take with those pics because they looked so good.

Montreal Steak seasoning is one of the few packaged seasonings that I stock.
I use it on the thicker cuts of beef .
Click to expand...
Same for me. It’s the only packaged blend I own, sans Z’atar (Mediterranean herbs mix).
 
Up and smoking.

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3 small white oak chunks buried under KPro. Targeting 225/250 for the smoke till 115° session.

Will then rest for 30-40 minutes. Then build final crust before service.

Tied it up for conformity and no flapping apart when cooking.

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I’m doing my best to shed some pounds but I have no shame .
Can I get a plate of that?
I just know that it’s going be better than that plate of water pan food that I recently broke my diet for.
 
This is by far one of the easiest cooks you can do. Moderate effort with a very high yield result.

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Everyone really enjoyed this meal. Holidays worthy with great flavor and presentation.

Not too shabby for my first fall cook.

Thanks for following along.
 
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