At least you guys can eat red meat.
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At least you guys can eat red meat.
I pity you.Quote:
Originally Posted by electronman1729
I always cook ours under a dome of kosher salt, comes out awesome. Anybody else do this?
Bison rib primal. Hand cut into steaks. Nothing but a bit of coarse salt and crushed black pepper and a hot grill. Quick char each side, and a good rest. Yum!
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Love me PR and i like mine medium at mimium. I also sear the ends in a pan with butter and onion so it gets nice and crispy.
Problem is just 3 of us makes even a small roast to much and its not something that warms up in the microwave the next day.
We actually had prime rib for Christmas Eve dinner this year as well. In the past we've always had crab legs and steaks.
Costco has a pre-seasoned standing rib roast during holidays. I picked up a 12 pounder for the fam. They mostly de-bone all but one edge and pack the cavity with garlic cloves.
Popped it in the Traeger, and oh what a wonderful result. Would liked it rarer, but part of the party was late in arriving and the roast held for too long (for me) before serving. Still was incredibly juicy, tasty, tender, and easy. When you have 15 over for dinner, easy is nice.
Never done a prime rib at home. NY strips are my favorite cut, too. I wish I could afford a grill that could get hot enough to do steaks right. Mine does OK...not good.
You can save a chunk of money by buying it a week early and aging it yourself
You people need to learn the joy that is tri-tip..