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Meats Center, Los Angeles, Los Angeles, CA (2026)

06/06/2026

🥩🔥 If you're looking for honest feedback, I'd say this roast is a serious success. 🔥🥩

The first thing that jumps out is that gorgeous rosy center. You managed to keep the majority of the roast in that medium-rare zone without a huge gray overcooked band surrounding it, and that's one of the hardest parts of cooking a prime rib correctly. 👏😎

That herb crust on top looks fantastic too. The rosemary and seasoning have formed a dark, flavorful bark that gives the roast a lot of visual appeal. You can tell this wasn't just thrown in the oven and forgotten about. 🌿🔥

Now for the nitpicking since you asked:

👀 The crust could probably go a shade darker.
Not because it looks bad—it doesn't—but a slightly hotter finishing blast or a longer sear might have given you a little more contrast and texture on the exterior.

👀 The outer ring is slightly more done than the center.
That's completely normal and honestly pretty minimal. If you're chasing perfection, a slightly lower cooking temperature or longer rest before the final sear could tighten that up even more.

But here's the important part...

🥩 The doneness is exactly where most prime rib lovers want it.

The center is juicy, the fat looks nicely rendered, and there are visible juices throughout the roast. That's what people are spending steakhouse money trying to get. 🤤🔥

My rating:

🔥 Doneness: 9.5/10
🔥 Crust: 8.5/10
🔥 Presentation: 9/10
🔥 Overall Roast: 9.2/10

And the ultimate compliment?

If this showed up at a family gathering, nobody would be asking for steak sauce. They'd be asking for seconds. 😂🥩🍽️

For a homemade roast, that's the kind of prime rib I'd be proud to put in front of a crowd. 👑🥩🔥🍷

06/06/2026

🥩🔥 PERFECT RIB ROAST EVERY TIME? Looking at that slice, it's hard to argue! 🔥🥩

This is exactly why prime rib is king during the holidays. That edge-to-edge rosy pink doneness, the beautifully rendered fat, and that dark peppery crust are everything you want to see when you cut into a rib roast. 😍👌

My process has become almost foolproof, and the results speak for themselves:

🧂 Heavy coating of Blanco seasoning and an overnight dry brine in the fridge.

🔥 Smoked low and slow on the Traeger at 200°F with Super Smoke for about 2 hours to build that beautiful exterior flavor.

🌡️ Into the sous vide for 6 hours at 138°F. This step completely takes the stress out of cooking such an expensive cut and gives incredibly even doneness from edge to edge.

🔥 Finished under the oven broiler for 7–8 minutes to develop that gorgeous crust and bring everything together.

The bonus? The juices left in the sous vide bag make an incredible au jus. Just add a little water because the flavor is concentrated and intense. 🤤🍖

The combination of smoke and sous vide seems to carry that smoky flavor deeper throughout the roast while keeping every bite tender and juicy. Every year the family absolutely demolishes it, and there are never leftovers for long. 😂

Looking at that cross-section, I'd call this a holiday home run. Beautiful color, fantastic fat rendering, and a slice that belongs on the cover of a barbecue magazine. 🏆🥩🔥🎄

Who else is team smoke + sous vide + reverse sear for prime rib? 👇🍽️😎

06/06/2026

🥩🔥 First time ever making prime rib... and I think I may have ruined restaurant prime rib for myself forever. 🔥🥩

After spending weeks lurking in this group, studying everyone's cooks, stealing tips, and second-guessing myself about 500 times, I finally decided to give prime rib a shot. 😅🍖

And honestly? I couldn't be happier with how it turned out.

That crust developed beautifully, the fat rendered down like butter, and when I sliced into it and saw that gorgeous pink center, I knew all the planning had paid off. 🤤🔥

The best part wasn't even the roast itself. It was watching everyone's reaction when dinner hit the table. Suddenly nobody was talking, plates were getting filled, and somehow seconds were being requested before everyone finished their first serving. 😂🥩

Served it up with mashed potatoes, gravy, green beans, and a biscuit because if you're going to make prime rib, you might as well go all-in. 👑🍽️

Looking back, I was way more nervous than I needed to be. This group gave me the confidence to try it, and all the advice I picked up here made a huge difference. So thank you to everyone who's posted cooks, shared tips, answered questions, and inspired beginners like me to give it a shot. 🙌🔥

Now I completely understand why people get obsessed with prime rib. Once you pull one off successfully and see that perfect slice, you're already planning the next roast before dinner is over. 😎🥩

For a first attempt, I'm calling this a huge success. What do you all think? Did I do prime rib justice? 👀🔥🥩🍻👑

🥩🔥🤤🍖👑

06/06/2026

🥩🔥 For your first prime rib? You're about 90% of the way to steakhouse quality already. 🔥🥩

You asked for honest criticism, so here it is:

First, the good news. 👏

That center looks gorgeous. You nailed the most important part of prime rib—you didn't overcook it. The roast is juicy, the color is beautiful, and there isn't a massive gray band surrounding the center. That's where most first-timers mess up, and you avoided it completely. 😎🥩

Your overnight dry brine was absolutely the right move. The seasoning had time to pe*****te, moisture retention looks great, and the meat appears evenly cooked from edge to edge. The garlic herb butter was also a solid choice because it helped build flavor while contributing to browning during the final blast of heat. 🧄🧈🔥

Now for the nitpicking...

The biggest thing I notice is the crust. It looks tasty, but it could definitely be darker and more developed. That's where I think you're right—you probably left some points on the table during the final sear.

A few things I'd consider next time:

🔥 500°F instead of 450°F

Yes.
Especially for a roast this size.
I typically want that final blast as hot as possible for crust development.

🔥 Longer uncovered rest

A 30-minute rest isn't bad, but I often go 45–60 minutes.
The cooler exterior helps prevent overshooting while giving you more flexibility during the sear.

🔥 Dry the exterior before the sear

Even with a dry brine, patting the roast dry before the high-heat finish can dramatically improve crust formation.

🔥 Try the "off oven" reverse sear method

Pull at 118–120°F.
Rest 45 minutes.
Oven at 500–550°F for 8–10 minutes.
This often produces an even darker crust without noticeably raising internal temperature.

Now here's the part that might surprise you:

👀 I actually wouldn't pull higher than 120°F.

Looking at the roast, I'd keep the pull temp exactly where it is.

If you want slightly more doneness, I'd focus on increasing carryover during the rest or extending the sear slightly. Pulling at 125°F could push parts of that beautiful center toward medium, especially on a smaller 4.5-pound roast.

The doneness is the strongest part of this cook.

The crust is the only thing I'd chase harder next time.

My score?

🥩 Doneness: 9.5/10
🥩 Juiciness: 9/10
🥩 Crust: 7.5/10
🥩 Overall for a first prime rib: 9/10

Most importantly, if this landed on my plate, there wouldn't be any leftovers. 😮‍💨🔥🍖

For a first attempt, this is the kind of roast that gets people volunteering you to cook Christmas dinner next year. 👑🥩🔥🍻

06/06/2026

🥩🔥 There’s just something special about a steak that doesn’t need a fancy sauce to impress anybody. 🔥🥩

Give me a quality cut, a proper cook, and seasoning that's actually doing its job, and I'm a happy man. 😮‍💨👌🏾

This right here is what steak dreams are made of. A beautiful crust on the outside, a juicy medium-rare center, and enough marbling to make every bite rich, tender, and packed with flavor. That fat is practically melting into the meat, and the au jus sitting on the side is just a bonus at this point. 🤤🔥

The best steaks aren't buried under twenty ingredients. They're built on the basics—good beef, salt, pepper, fire, patience, and knowing exactly when to pull it. 🥩👑

You know a steak is done right when the first bite makes the whole table go quiet. No conversation, no distractions, just everyone taking a moment to appreciate what just happened. 😂🍽️

And let's be honest... half the battle is getting that seasoning right. Too little and it's forgettable. Too much and you're masking the beef. But when it's dialed in perfectly? That's when steak becomes an experience instead of just dinner. 😎🔥

Looking at this beauty, I'd happily skip the sides and make the entire meal one giant slab of beef. No shame. 💀🥩

What's your go-to steak seasoning? Keeping it classic with salt and pepper, or do you have a secret blend that never misses? 👀🔥🥩🍖🍻🤤

06/06/2026

🥩🎉 When it's your birthday, calories don't count and steak size becomes a personality trait. 🎉🥩

So naturally, I celebrated the only reasonable way possible... with a 32-ounce prime rib the size of a small roast. 😅🔥

Look at this absolute unit. Thick-cut, swimming in au jus, loaded with marbling, and cooked to that beautiful medium-rare sweet spot where every bite practically melts before you even finish chewing. 🤤👑

This isn't the kind of steak you order because you're hungry. This is the kind of steak you order because it's your birthday and you're trying to create a core memory. 😂🥩

The best part is watching the server bring it to the table. Everyone suddenly stops talking and starts staring like they just witnessed a celebrity walk into the restaurant. Then comes the inevitable question:

"Are you actually going to finish all that?"

The answer is always the same:

"I'm certainly going to give it my best effort." 💀🍽️🍻

That rich beef flavor, the perfectly rendered fat, the tender center, and all that glorious au jus soaking into every bite... this is exactly how a birthday dinner should look. No regrets. No leftovers. Just happiness served on a plate. 🔥🥩❤️

And honestly, if you're going to treat yourself once a year, you might as well go all in. Nobody has ever looked back and said, "I wish I ordered the smaller prime rib." 😆👑

Be honest... could you finish a 32-ounce prime rib by yourself, or are you tapping out and taking half home? 🤔🥩🔥🍻🎂👑

06/06/2026

Prime Rib au Jus, served to perfection 😍🍖
Feast your eyes on this beauty: thick-cut, perfectly medium-rare, with a rich, savory au jus that’s just begging for a forkful. That bark is the stuff dreams are made of—crispy, seasoned, and smoking with flavor. 👌🔥

Every bite is a balance of tender beef, rendered fat, and that subtle salt-and-pepper crust. Trust me, you don’t need a knife, just a big appetite and a love for real steak magic. 😎🍽️

Would you pour extra jus, or let the meat speak for itself? 🥩💦

🔥🍖💯

06/06/2026

🍖🔥 Alright BBQ people, let's settle one of the oldest debates in smoked meat history...

SAUCE or NO SAUCE? 🤔🔥

Personally, I think great ribs should be able to stand on their own first. If the bark is right, the seasoning is balanced, and the smoke flavor is dialed in, you shouldn't need sauce to enjoy them. A good rack should make people stop talking after the first bite. 😮‍💨🍖

That said... I'm not turning down a sticky, caramelized, finger-licking glazed rack either. 😅🔥

Looking at these ribs, the bark is absolutely gorgeous. Deep mahogany color, plenty of seasoning, and the kind of texture that tells you there was some serious patience involved. The rack on the left has that beautiful natural smoked look, while the one on the right looks like it's ready to start arguments at a backyard cookout. 😂🍖

For me, the perfect answer is:

🥇 No sauce during the cook
🥈 Sauce on the side
🥉 Let people decide their own destiny

Because once you spend hours building bark like this, covering it completely feels almost criminal. 💀🔥

But let's be honest... there are two types of people:

🍖 Team No Sauce: "If your ribs need sauce, your BBQ isn't good enough."

🍯 Team Sauce: "If I'm not wearing half the sauce by the end of the meal, what's the point?"

I'm curious where everyone stands.

These ribs are hitting the table right now. Are you grabbing the dry-rub rack, the sauced rack, or one of each because you're not here to make difficult decisions? 😎🔥🍖🤤👑

🍖🔥🤠

06/06/2026

🥩🔥 First Prime Rib on the Recteq 1250! 🔥🥩

I finally fired up the Recteq 1250 for my first prime rib, and wow… this thing came out absolutely gorgeous. That crust is beautifully seasoned, the fat rendered perfectly, and the center is sitting in that ideal rosy medium-rare zone that makes every steak and roast lover weak in the knees. 🤤👀

Cooking on a pellet grill like the Recteq gives you such a clean, even cook while still letting you play with smoke levels. The bark is tight and flavorful, and the juiciness inside is exactly what you want for a crowd-pleaser.

This is the kind of roast that makes people hover around the cutting board, slicing piece after piece while secretly pretending they’re “just looking.” 😎🔥

Key takeaways:

Low & slow with pellet heat = evenly cooked, edge-to-edge pink
Rest before slicing = keeps the juices locked in
First Recteq prime rib = total success ✅

Honestly, I’m already planning the next cook. End cuts with crust? Center slices with juicy perfection? Either way, everyone wins. 🥩👑🔥

Question for the Recteq crew: How do you maximize smoke flavor without losing that perfect medium-rare doneness? Asking for science… and my next prime rib. 😏🔥

06/06/2026

🥩👑 Now THIS is what people picture when they hear the words "Prime Rib." 👑🥩

Look at that absolute masterpiece being lifted straight out of the au jus like a trophy. 🤤🔥 Thick-cut, bone-in, perfectly pink from edge to edge, and dripping with enough beefy goodness to make every steak lover stop scrolling immediately.

This is the kind of meal that doesn't need fancy descriptions or complicated recipes. The moment it hits the table, the conversation changes from "What are we eating?" to "How big of a slice can I get?" 😂🍖

That beautiful rosy center, the rich marbling, the rendered fat, and that savory au jus waiting below... it's basically everything prime rib is supposed to be. Every bite looks tender enough to cut with a fork and flavorful enough to ruin ordinary roast beef forever. 😮‍💨🥩

And let's talk about presentation for a second. Holding up a slice this thick should require a permit in at least a few states. 💀🔥

The best part about prime rib is that it somehow feels both elegant and completely primal at the same time. One minute you're sitting at a nice dinner table, the next minute you're seriously considering picking up the bone and ignoring all social norms. 😂🍽️

This right here is why prime rib remains the king of special occasion dinners. Whether it's Christmas, a birthday, an anniversary, or just a random Tuesday when you're feeling dangerous, it's hard to beat a cut that looks this good.

Be honest... if this platter landed in front of you, are you going straight for that giant hanging slice, or are you claiming the bone-in piece before someone else beats you to it? 👀🥩🔥🍖👑🍷🤤

Meats Center

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