Just wanted to thank y'awl for the great Prime Rib receipes. We used the horseradish/garlic clove/pepper&salt seasoning/slooow cooking method which turned out as tasty/tender, if not better than any restaurant. My only comment, was after trimming and releasing the fat roll on top (to apply the seasoning) would be to tie the fat roll (using kitchen string) to keep the it from rolling away from the meat.
BTW-Albertsons nearby was having a sale on 14-16lb (vacuum bagged) rib roasts at $3.88/lb which were too big for our gathering. They also had 5lb roasts for $4.99/lb which were too small. I talked with the butcher who advised they just cut the large ones into thirds, shrink-wrap and re-price. We bought a large one, cut it in half (easy with a serrated knife), and froze half for a future dinner.
Glad to hear every one had a good dinner ! If You live in Texas like Bird your not considered much of a cook if you cant smoke or BBQ a great Brisket [img]/forums/images/icons/grin.gif[/img] The thermometer should go in horizontal on the strip ( small ) end in the middle or thickest part of that side. Dave
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