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(Mational Day Calendar)   Today is National Prime Rib day, so celebrate by finding the biggest piece of meat you have at hand and giving it a good rub   (nationaldaycalendar.com) divider line
    More: Interesting, Beef, National Prime Rib Day, Brussels sprout, Cooking, Broccoli, Vegetable, Prime Rib, Vitamin C  
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277 clicks; posted to Food » on 27 Apr 2020 at 2:35 PM (20 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



23 Comments     (+0 »)
 
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2020-04-27 11:10:59 AM  
Some say, there are those who don't eat the meat, but sure like the bone.
 
2020-04-27 11:22:28 AM  
Add a light salad or pasta dish, too.

What is this communist bullshiat?!?!?!?!?
 
2020-04-27 11:48:57 AM  
I wrap my meat in bacon.
 
2020-04-27 2:47:42 PM  
With a chili powder rub consisting of ancho, guajillo, smoked serrano and pasilla + garlic and salt. Quick direct sear, then finish indirect with mesquite chips. Pull at 118.

/and render them ribs unto Ceasar, dammit
 
2020-04-27 3:14:48 PM  
I've cooked a standing rib roast without any seasoning at all.  Not even salt and pepper.  I used that "Perfect Prime Rib" recipe where you cook it slow and then let it sit in the oven before you blast it at the end.  It was really farking good.

I wish I had a standing rib roast right now!
 
2020-04-27 3:15:53 PM  
Smoked a brisket point cut for about 5 hours yesterday and is now sitting happily in a sous vide until tomorrow (about a 48 hour cook in the bath). Blast it with a flame thrower at the end, then enjoy. Just salt and pepper for the rub and used post oak for the smoke.
 
2020-04-27 3:28:48 PM  

phrawgh: Some say, there are those who don't eat the meat, but sure like the bone.


RRRUFF!

Deadeye Dick - New Age Girl
Youtube pH5MTS1y4Ag
 
2020-04-27 3:50:45 PM  
Last month was the 47th anniversary of the last time I had Prime RIb.  It was amazing, but it was also a 28-ounce slab and it seems to have put me off that particular cut for a bit.
 
2020-04-27 4:04:08 PM  
Nothing better than a well done prime rib!
 
2020-04-27 4:26:03 PM  

Cortez the Killer: Smoked a brisket point cut for about 5 hours yesterday and is now sitting happily in a sous vide until tomorrow (about a 48 hour cook in the bath). Blast it with a flame thrower at the end, then enjoy. Just salt and pepper for the rub and used post oak for the smoke.


Fark user imageView Full Size
 
2020-04-27 4:32:56 PM  

abhorrent1: Nothing better than a well done prime rib!


I don't like it well done, but if the whole thing is cooked right I'll often ask for an end piece.
 
2020-04-27 4:51:29 PM  
No joke, Boston Market has a decent and affordable prime rib.
 
2020-04-27 5:16:26 PM  
Why would you add anything to Prime Rib? Do you add something to a fresh peach?
 
2020-04-27 5:21:20 PM  

abhorrent1: Nothing better than a well done prime rib!


Username checks out
 
2020-04-27 5:37:35 PM  
I messed up and smoked some baby backs today. I may need to update my calender.
 
2020-04-27 6:40:13 PM  
around Christmas time there's one supermarket chain around here that will sell the lower quality rib roast cheap ($4 to $5 a pound) so I usually throw one or two in the freezer to smoke during the summer. already went through my stash as part of my pandemic cooking (it was good), but I am tempted to try this next time just to see how it would come out

Deep Fried Prime Rib | Pitchfork Rib Fondue
Youtube -vzujptGvMo
 
2020-04-27 7:11:05 PM  

ski9600: I've cooked a standing rib roast without any seasoning at all.  Not even salt and pepper.  I used that "Perfect Prime Rib" recipe where you cook it slow and then let it sit in the oven before you blast it at the end.  It was really farking good.

I wish I had a standing rib roast right now!


I've used that recipe too. But you should really add the salt, makes the crust better. Also, I've found I'm not much of a wine drinker, EXCEPT when I have a really good rib roast or tri-tip. The different flavor molecules bouncing around in your mouth make the wine taste very different and much better.
 
2020-04-27 7:21:02 PM  

Evil Mackerel: Cortez the Killer: Smoked a brisket point cut for about 5 hours yesterday and is now sitting happily in a sous vide until tomorrow (about a 48 hour cook in the bath). Blast it with a flame thrower at the end, then enjoy. Just salt and pepper for the rub and used post oak for the smoke.

[Fark user image 300x215]


Had to post, just hoping to get a reaction (welcometofark.jpg)

I use it as a tool. Based on what I have going on in my life; it was the right one for my particular situation. Other times, I'd smoke it the entire 16ish hour cooking time, which is my preferred method when it comes to brisket. And I'd rather do a whale brisket at a time rather than parts. But things happen.

That being said about brisket, I get perfect results with a short smoke, then sous vide with spare ribs every single time and is my preferred method for ribs now.
 
2020-04-27 7:23:57 PM  
So of all the possible days they chose April 27th to be Prime Rib Day?  What, were all other days already taken by other cuts of meat?  You'd think they would at least choose a date that's a prime number.
 
2020-04-27 8:13:32 PM  

poconojoe: around Christmas time there's one supermarket chain around here that will sell the lower quality rib roast cheap ($4 to $5 a pound) so I usually throw one or two in the freezer to smoke during the summer. already went through my stash as part of my pandemic cooking (it was good), but I am tempted to try this next time just to see how it would come out

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I think I'll just use a basket or hook thing instead of a $50 pitchfork that's made in a certain country. Plus you don't have to stand over it to hold the handle.
 
2020-04-27 9:19:33 PM  

Cortez the Killer: Smoked a brisket point cut for about 5 hours yesterday and is now sitting happily in a sous vide until tomorrow (about a 48 hour cook in the bath). Blast it with a flame thrower at the end, then enjoy. Just salt and pepper for the rub and used post oak for the smoke.


Just eat baby food
 
2020-04-27 9:47:17 PM  
CSB: when I was about 27 or so, I was watching TV with my parents, when a commercial came on for prime rib at Longhorn or some such place, and  I say, "You know, I've never actually had prime rib, which is weird, cause I'd clearly like it."

My parents looked at me like I'd just said I'd never eaten food. I stupidly asked, "Whaaa?"

Finally, my mom says, "Well you only had it every Christmas until your grandma died." (Which happened when I was 19).
I replied, "You mean her roast beef?"

And they laughed because my grandma, who was  otherwise a good cook, had a problem with any pink in beef. So every year she's buy this beautiful, big prime rib and cook it to well done. My dad had agonized over it for years. She tried to leave it just a little pink in the middle, but always failed. I just always thought it was standard roast beef.

/ Have since had and made a lot of great prime rib.
 
2020-04-28 2:22:58 AM  
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