Sam's last night

USDA Prime that will probably feed 6. $17/pp is not really a big deal for a special occasion.

My wife likes the prime tenderloin fillet in the Heb glass case. This week it was $38 per pound.
At the same time, a fed out ready to butcher steer is selling for $ 1.36 per pound…

FJB; he did that.

Anyone here ever done one? What is the benefit in a roast vs just a steak?

HEB in CS has Wagyu Shoulder Roasts for $8.99lb quite often lately, hard to beat

We do one every year for Christmas dinner. We get the prime grade bone-rib roast cut from the small end (with the large "cap meat" and little eye) from HEB that has had their Holiday Rub applied, but sometimes have done the rub ourselves. Put it in the Charbroil Big Easy to cook. Easy to cook this way, the smell while cooking on the covered patio is great, and the guys can gather round for drinks, cigars, and guy talk during the cook. The fat juices that render out gather in a pan underneath the cooker and can be used for the meal if one chooses. I like steaks, but this is way too easy to do a lot of meat at one time.

That price is reasonable ish all things considered.

8lb Prime rib: preheat oven to 500. Season the roast as desired (Lowrys is good or texas prime).

Put roast in oven and roast for 40 minutes/5minutes per lb. then Turn oven off. Do not open the oven for any reason for approx 1.5 hours or til meat is Med Rare.

Edited to add, we reserve the drippings for Yorkshire puddings-make them whie the meat rests. Yum!

Reverse sear or gtfo.

BCStalk said:

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Anyone here ever done one? What is the benefit in a roast vs just a steak?

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The roast is a different experience than a ribeye steak. We at least do one every year for Christmas, but sometimes cook others during the year (especially if we run across a good sale).

BCStalk said:

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Anyone here ever done one? What is the benefit in a roast vs just a steak?

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its fuggin amazing that's what

It's been a great holiday tradition for us. Never had one until about 3 years ago.

That looks awesome! Will have to try it at some point

Every Christmas

The Lowes Grocery in Blanco has whole boneless cryovac rib roasts for $8.99/lb last week . They were about 16 lbs. Bought 2. For Christmas and one for cutting into steaks

I admit the reverse sear yields better product. But the traditional hot and fast roast creates a gradient of doneness that fits my group better. The ends are pushing well done for my mother and MIL who grew up in the age of food safety paranoia. And the middle is a delicious medium rare.

I just avoid cooking a rib roast for people scared of medium rare meat. They don't appreciate good meat so if I'm cooking for those types, it'll be ham or turkey or something.

Google "Thomas Keller blowtorch prime rib," and do that. Make the horseradish whipped cream sauce to go with it, and don't leave out the sherry vinegar.

GAC06 said:

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I just avoid cooking a rib roast for people scared of medium rare meat. They don't appreciate good meat so if I'm cooking for those types, it'll be ham or turkey or something.

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You don't have to serve it that way for everyone. A quick seer for a couple pieces on a hot grill after smoking can do wonders for a middle section.

I've personally gone away from the whole roast and started cutting extra thick steaks. I season those well, smoke until 110deg and then reverse seer to medium rare. Best of both worlds as its amazingly tender, yet doesn't have the red / blood appearance from taking the smoke. Everyone is happy including me. Still just as grand and even better doesn't take as long or burn as much wood.

I had to pick up my dad's meds the night before Thanksgiving at Kroger. They had these on sale for $6.77 a pound. I bought a few!

Absolutely, but I just don't mess with it. It's meant to be served medium rare so if someone doesn't like that I'll just make something else. Rib roast with horseradish and Yorkshire pudding is pretty much my favorite meal.

I get it, but what's the point of going to all the expense and effort if you aren't going to serve it how your guests prefer? I mean. They're eating it and supposedly there because you like them or want to impress them, right?

I want prime rib, I'm making prine rib. I'm not going to make prime rib and ham or prime rib and turkey unless I have a huge group (hasn't happened yet).

The first time I made it I reverse seared, sliced, then pan fried a couple slices until all the evil pink was gone. That was a lot of extra work to ruin it. So every time since I've gone hot and fast.

Mas89 said:

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My wife likes the prime tenderloin fillet in the Heb glass case. This week it was $38 per pound.

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Been that way for months.

AgLA06 said:

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I get it, but what's the point of going to all the expense and effort if you aren't going to serve it how your guests prefer? I mean. They're eating it and supposedly there because you like them or want to impress them, right?

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If they don't like it medium rare they don't like rib roast and won't be impressed anyway. I'll cook them something cheaper instead of ruining something they won't appreciate. Fortunately only my brothers wife's family is that way so it's easy to avoid.

This is how it's done. Over pecan wood low and slow. Take it off when it probes 115-120 in the middle. If that's too rare for anyone they can plop their slice back on the grill for a couple min.

swampstander said:

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This is how it's done. Over pecan wood low and slow. Take it off when it probes 115-120 in the middle. If that's too rare for anyone they can plop their slice back on the grill for a couple min.

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That looks good, however with my luck it would be a bird target.

I'm making Beef Wellington for 6 on the 23rd and a Prime Rib Roast for 5 for Christmas lunch. Probably 3 bones. I don't even want to think about the combined cost.

Made it for Christmas last year. Now a family favorite anytime we are hosting that's what we'll be doing.

I cheated and did the "boil" method!

Dare I ask what the "boil" method is?

Su vide

Mathguy64 said:

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I'm making Beef Wellington for 6 on the 23rd and a Prime Rib Roast for 5 for Christmas lunch. Probably 3 bones. I don't even want to think about the combined cost.

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Username doesn't check out

I was looking at "cattle on feed" and "slaughter" reports recently. The numbers simply don't reflect a shortage of supply, unless I missed something. Demand vs supply has to kick in sometime. Can any ag economists explain?

aggiepaintrain said:

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HEB in CS has Wagyu Shoulder Roasts for $8.99lb quite often lately, hard to beat

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Was in Costco last week and saw a package of two wagyu steaks at, wait for it, $99.99 / lb. Total price for the package was $248. No thanks.

SPF250 said:

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aggiepaintrain said:

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HEB in CS has Wagyu Shoulder Roasts for $8.99lb quite often lately, hard to beat

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Was in Costco last week and saw a package of two wagyu steaks at, wait for it, $99.99 / lb. Total price for the package was $248. No thanks.

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That was probably the A5 Wagyu. And that's a good price.