How to Prepare the Perfect Prime Rib

welcome back to Twin Cities live it was in August and I headed down highway 52 to meet the man behind Gregg's meets in Hampton this was part of our 12 days of grilling serious series rather some customers get this Drive nearly 200 miles just one way to pick up okay that is my kind of spot so Greg sells thousands of pounds of prime rib a Christmas dinner staple for many but before you buy he's here to ensure you get the best cut we are delighted to welcome Greg Andrews to Twin Cities a man who that is a Minnesotan hand right there this is a farmer I'm telling you he lives there real life one of 11 kids and now he's got this fabulous business okay let's talk prime rib and I want to have you help us when we go in and we're looking for primer if you say there are two questions that we should ask and those are is it choice and how long has the ribbon aged let's start with is it choice what is the choice refers to the quality of the meat that you're looking at okay it's the age of the beef you want a nice young animal and that's where your choice comes from okay the choice is actually measured by the amount of marbling the I that's a little bit of specks of fat that you see this is choice right there well he's not gonna bring a choice so what is this like exist choice that stuff back there that marbling back there it's it's like when you look on the inside the meat you see the little white speck that's that's the choice portion of that if it if it doesn't have that you don't quite have the flavor the tenderness the juiciness that's your flavor your tenderness your juiciness that you know is associated with the choice piece of meat so you say young animal but aged okay what does that mean why do we want it to be ate it just increases the tenderness of the meat it makes it more flavorful the prime ribs we're selling will have seven to eight weeks of age at Christmas time is the minimum do you think oh it depends different people have different ideas what the minimum is I won't say good or bad one way or the other we like six to seven to eight weeks all right that's what we prefer to have one our prime ribs we bought them the first week in November I have them in cold storage already getting ready for the holidays look at that age them and I don't know this are they as they're seasoning on them that aging process no you don't want a seasoned meat too much before you use it because the salts will dry your meat out okay it's good the season the day before you want to start using your meat season the night before we have them in cooking bags and we do ours prepare them for people to come in they order the cooking the meat we put in a cooking bag we season if they take it home the next day put a cup of water in it put in the oven we give them cooking instructions ease and convenience what today's consumer is looking for there they're good to go now okay I do want to ask because always the question is when you're going in and you're thinking how much do I need to buy for my gathering so for how much are you planning for per person if that's your main meat that you're serving and a nice crowd that likes to eat one pound a person on adults one pound per person one pound per person if you're on older people not quite as much two-thirds of a pound kids they tell people figure 1/2 a pound a person okay you know and that'll put you really close to where you want to be right this is the best primary by yeah the oven one you mentioned kind of how to do that and so we've got those instructions so what do you like about that method ease and convenience we cook it real slow you never cook the fat out of it you bring it up to a hundred thirty which is medium rare 145 it like a medium well because we're cooking at 250 260 degrees and that's the temperature I like to cook me that because you never cook the fat out of it you just you're just you know it's just the way I like to do it biggest mistake what are people doing wrong come on give it give it to us tough overcooking the meat we're afraid and then we get worried about foodborne illness and we just say well just char the thing Hank discharged thanks the worst okay when you're cooking the meat what we like to tell people to do because you got everything from 1950 to 2018 ovens people ask you temperatures and times they've already asked us about cooking in wood stoves what did I even get a clue in the world you know but we tell people if you know when we give your time temperature because all ovens are different check it one hour before you think it should be done and then you take your temperature and see how fast it's climbing because if you're getting pretty close to that 130 range it'll climb seven to eight degrees after you shut your oven off from the internal temperature of the meat and so and if you're not there you can always increase it a little bit but you you know you wanted to come in and that you know 140 range which is what the average person will serve on an average meal your end cuts will be a little more well done for the person once it well done yeah and the center's gonna have a little more pink in it for the person and once a little more rare all right Greg I want to try more and I want to try some that was prepared in a smoker how long are you smoking your prime rib oh boy that smoked for about two and a half hours this morning when we were doing it and and then that's gonna cook a little hotter because we use the regular smoke generator like a trigger or one of the smoke causes you buy yeah because my big electronic houses I can control everything all the way down worth what you buy won't quite have that sure and so what we smoked it for about two and a half hours there's a smoke setting on the one we have most of them don't have that but you want to do it your settings will start around 225 degrees what's so great about this is it doesn't taste overly smoky you still really towards the meat it's not like so heavily that's it and it is super tender it is that's the thing it's just so tender it's not dried out it is just yeah that one went to a hundred and thirty-eight degrees when we were pulling it out of the oven this morning and on a smoker like that as you're getting closer to being done yeah well smoke over the two and a half three hours to really get it you can see there's a little pink ring around the outside and that's actually where you can see the smoke is penetrating the median and then we will take it and then we will cover it with aluminum foil so that you because you'll have your a jewel in the pan you cover the aluminum foil and your more steam it so you don't overcook it it doesn't dry out for you what are you doing I just found that there's a one of these electric knives hey if somebody doesn't want to spring for prime rib maybe they're going through the holidays on a budget John Chuck guy that's a great second option Chuck I is a great suck second option actually when you're cutting it the only thing that's separating your Chuck guy from your ribeye prime rib is where you're taking a knife and you break your cattle down so one side of the blade it's $11 a pound the other side your knife blade it's now it's $5 a pound Wow so the Chuck I we'll have the same texture the same marbling and everything you know as you start into the meat and it's just a real good option for you if you're doing it it tastes great yeah a lot of times with the Chuck I because it is not like a prime rib I like to use it like for stackers I'll take electric knife like you had I'll slice it thin it makes it excellent sandwich got your ID Julie you can slice it thin put it back in you're a Jew in the pan you can hold it if you do it a little bit you know like at 135 140 you can slice the whole thing up ahead of time for your company put it back in your pan with your ID jewel it's gonna just keep sucking up flavor and moisture about Ben Greg and I'll buy you dinner this is so great Greg this is delicious so we have all of Greg's advice for buying and cooking prime rib on our website twincitieslive.com and then that's where you'll find the contact information for his shop which is about 40 minutes south of st. Paul it's worth it bring your truck so bring a cooler I want all this stuff thanks to the Minnesota Beef Council for bringing Greg up here today you know their website is full of free recipes for your holiday meal planning checkout em and beef dot organ a big thanks to the Minnesota Beef Council for sponsoring Twin Cities live

Channel: Minnesota Beef Council

Views: 50,250

Keywords: prime rib, roasts, chuck, greg's meats, eat beef, beef its whats for dinner, minnesota beef, mn beef love, beef recipes, holiday beef recipes, christmas beef recipes

Id: 0Y_pi4sFir4

Length: 7min 53sec (473 seconds)

Published: Mon Dec 04 2017