Prime - roast and ribs. Wife and I looked thru the freezer today, in preparation for loading the RV and heading South for the winter this year. No way to cook it in our tiny oven, and didn't want it to go to waste in the freezer for months, so bombs away!! We ate it today!!

Good beef is hard to beat!

Awesome! Looks perfect with that horseradish on it.

Yum, that looks amazing !

Like my daddy always said, "You just can't beat a good dead cow." Looks great!

Yes sir

That looks great!

Blank, your prowess as a chef is both impressive and inspiring! What internal temp did you pull that, or what is your method? That looks perfect. Would like to up my game grilling a prime rib.

I really like doing prime rib on the grill, as you can use a heavy rub and it gives it great flavor. Makes the ribs with all that meat a meal in itself. This was about 2 1/2 ribs worth, so probably 5-6#. I start it at 500 degrees for 5 min/lb times the number of pounds. Usually 25-30 minutes tops. Then turn off the center burners and reduce temp to 225 for about 3 hours. I always try to pull at 125-130 degrees, and rest for 15 minutes before carving. A good thermometer is the secret to most roasts or briskets.

Thank you blank

Cant wait till cold weather gets here. I love prime rib.

Yours looks first class

With Christmas coming I just remembered, I do a prime rib for Christmas at my mother's house every year. I have it down to a science. I wrap all the gifts, the roast hits temp at 11am, in the truck and off we go. 30 minute drive and it's perfect. Well, I moved a few years ago and Christmas morning the roast hit temp WAY too early. I didn't realize my new kitchen had a convection oven.