I got 6 pounds of prime rib for free.



How do I cook this bitch? Sites seem to say cool it down to room temp. I want to cook 3 pounds, freeze 3 for later. Should I sear it in a pan on the outside, coat it in some salt and herbs and butter, chuck it in the oven?



Or just chuck it in the oven and not sear it. I would like to hear people's thoughts on the matter.



Happy 420.

>>19184886 (OP)

I would make a ragu out of all 6 pounds and freeze half or most of the sauce.



Braise it wine with minced onion and garlic for about 20 minutes before adding your crushed tomatoes and spices and a little stock if you have any.

all 6 pounds is madness, but I can do maybe a pound. I'm definitely gonna just roast 3 for myself and my grandma tho.

>>19184886 (OP)

Look up the Chef John method

You should salt it at least a day before roasting it, longer is better

>>19184886 (OP)

cut a hole in it and fuck it

I feel like my oven cools down pretty quickly. It might have a fan, but I don't think so. Seems like it wouldn't really cook unless the oven held heat well?

>>19184886 (OP)

>I got 6 pounds of prime rib for free.

>How do I cook this bitch? Sites seem to say cool it down to room temp. I want to cook 3 pounds, freeze 3 for later. Should I sear it in a pan on the outside, coat it in some salt and herbs and butter, chuck it in the oven?

>Or just chuck it in the oven and not sear it. I would like to hear people's thoughts on the matter.



My suggestion? Cut it into multiple bone-in ribeye steaks, grill one, package &amp; freeze the rest for later. You're not obligated to cook it as a roast.

I like the idea anon.



I'd still like to do the roast, but this is probably what I'm going to do with most of it. 3 pounds for roast, 2 for steak, one for maybe some other creative use.



I don't know how much the bones are but w/e.

>>19184886 (OP)

Got one of these for 3$ a pound the other day and a managers special for 50% off, cut it up into 2 inch steaks and had one everyday for a week.

>>19184886 (OP)

>the bone off and discard

>toss into slow cooker with some spice rub and a cup or two of beef stock

>low for 4 hours (not longer even though most resippies insist)

wala

>>19184886 (OP)

Cut into individual steaks and give a good sear on each of them instead of having 2 sides seared and the rest of the meat being some sloppy textureless mess.

>>19184886 (OP)

I worked in a restaurant as a dishcuck. They would slow cook it over night at a very low heat. Then cook it depending on how rare or well done the customers wanted it. I used to eat it almost once every week. Was really damn good tbqh.

>>19184886 (OP)

N

You discard the bone and essentially boil a prime rib. What’s wrong with you?

>>19184886 (OP)

https://www.publix.com/recipe/herb-crusted-rib-roast-and-scalloped-potatoes

I’ve used that recipe every Christmas for a decade, just with extra Dijon and fresh rosemary. very aromatic and tasty. Def want to use a meat thermometer. 

also I do a blue cheese sauce with it that’s just butter, cream, blue cheese, garlic, and worcestershire
