Christmas Prime Rib

[jodywy]

Seen prime rib in Albertson's yesterday for $8.49/lb (wonder if it came by boat as chilled beef). Whole one down a Deli's for $435 (think it was $16, or $17/lb. Seen some in Rapid City listed at $21/lb. Looked at some dry boxed aged on the net yeah won't even post those prices. Seen American lamb racks at $14. Got both homes raised in the freezer. But Lamb racks would still be good for Christmas Eve.

 

[Faster horses]

I bought a Rib Roast from Albertson's for $849/lb. It looks good and is well-marbled. With it being designated
Choice Angus Beef, I'm not too worried about it coming in by boat. We don't get Prime or Choice meat from other
countries.

Or do we?

 

[Older Whiskey]

I bought a Rib Roast from Albertson's for $849/lb. It looks good and is well-marbled. With it being designated
Choice Angus Beef, I'm not too worried about it coming in by boat. We don't get Prime or Choice meat from other
countries.

Or do we

$849 a lb sounds a little on the high side. It must be imported and quadrupled tariffed.

 

[Big Muddy rancher]

I'm doing a Brisket and probably a venison back strap, and Tammy will do one of Britt's home raised Chickens.
All our of the home freezer.

 

[Nicky]

I'm doing a Brisket and probably a venison back strap, and Tammy will do one of Britt's home raised Chickens.
All our of the home freezer.

How do you cook your brisket?

 

[Older Whiskey]

How do you cook your brisket?

Good question for all. I season with salt, pepper, garlic and onion powder, brown, then low heat, slow roast, mine in an olive oil treated, covered skillet for 6 to 8 hours. This method retains all the juices.

 

[webfoot]

I saw brisket at Winco in Ontario for $5 and change. My plan is a roast out of the freezer. Not sure which roast. Probably which ever one is on top.

 

[Faster horses]

I bought a Rib Roast from Albertson's for $849/lb. It looks good and is well-marbled. With it being designated
Choice Angus Beef, I'm not too worried about it coming in by boat. We don't get Prime or Choice meat from other
countries.

Or do we?

$8.49. Little typo there...

 

[Faster horses]

Good question for all. I season with salt, pepper, garlic and onion powder, brown, then low heat, slow roast, mine in an olive oil treated, covered skillet for 6 to 8 hours. This method retains all the juices.

Good to know. I have one in the freezer. I'll use your recipe. Thanks!
I assume you brown it first and roast it in the oven?

 

[Faster horses]

$8.49. Little typo there...

Talking about typos...I worked 30 years for different newspapers. At one newspaper we would post bloopers on April 1. I remember this one, it was to be for Joe's Auction Service. We had a typo on one letter and it came out in the paper,
"Joe's Suction Service."
Joe didn't think it was very funny.

 

[Older Whiskey]

Good to know. I have one in the freezer. I'll use your recipe. Thanks!
I assume you brown it first and roast it in the oven?

I cut it 2" thick, I. E. a flat brisket, then season both sides and brown. If not well marbled, I add some beef broth. This works for me because I cut my roast to about 2 lbs. I have cooked a 5 lb roast this way in a large skillet.

I always cut slices fairly thin, against the grain, and at an angle. I use to warm smoke (using mesquite) the roast before browning, but can't say the extra flavor was worth the trouble. Smoking does help keep the center more pinkish with a 4 hour low heat cook.

I add a small amount of beef broth to what is left in the pan and also a bit of horseradish. It make a nice sauce for those that want a bit more kick.

 

[Older Whiskey]

Talking about typos...I worked 30 years for different newspapers. At one newspaper we would post bloopers on April 1. I remember this one, it was to be for Joe's Auction Service. We had a typo on one letter and it came out in the paper,
"Joe's Suction Service."
Joe didn't think it was very funny.

Joe should have gone in the septic tank cleaning business.

About 1980, I was called to make a delivery for Oregon Erection Company that made metal barn kits.

It was a COD delivery and the invoice they gave me had them down as Organ Erection Company.

When I went into the ranch office, the bookkeeper asked the amount, I said it was a stiff one and handed her the invoice and told her my instructions were to have her make the check out as on the invoice, Organ Erection Company. The guys that ran the business, thought they were comedians and no way she would make out a check that way.

I guess the teller at the bank, also a ranch lady, keeping a straight face, made them endorse the check as Organ and mark out and initial their mistake endorsement, Oregon.

They learned that ranch ladies are not fazed by such limp attempts at comedy.

 

[Older Whiskey]

Good to know. I have one in the freezer. I'll use your recipe. Thanks!
I assume you brown it first and roast it in the oven?

No oven necessary! I do it all in the skillet on the stove top on low low heat. I just keep it barely making the juice bubble. I use a skillet with a good fitting lid that has a small vent.

 

[Big Muddy rancher]

I smoke mine of the Traeger over night, Do a but of trimming and a good dry rub, smoke for a couple hours, turn heat to 180 and wrap in pink unwaxed butcher paper for the duration. probably have to turn temp up to 225 for the last couple hours to get internal temp to 205F.
We usually wrap in a towel and stick in a cooler if we have it done before supper time.

 

[jodywy]

$849 a lb sounds a little on the high side. It must be imported and quadrupled tariffed.

someone missed a dismal point....

 

[Older Whiskey]

someone missed a dismal point....

A dismal point that went far right to a distal point. Luckily, I saw her correction before the White House operator hooked me up with DOGE to file my beef. That kind of price gouging is borderline rustling.