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Nov 25, 2007 12:07 PM

Frozen prime rib- any ideas?

As I was thinking about ordering a rib roast for Christmas, I realized I have about 4-5 lbs of prime rib that I cut off the 23 lb roast I got last Christmas - as I couldn't fit the whole thing in the oven and didn;t need that much- in the basement freezer. Well, it is almost a year later and I am wondering if this thing will still taste ok. I really do not want to roast it as we will have prime rib for Xmas- any other ideas? Cut it into steak, or use it for beef stew or bourginon?? Any ideas are appreciated. Thanks!

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  1. A couple of questions:

    How is the beef packed? Vacuum-sealing tends to prevent freezer burn, which will ruin the meat quicker than anything else. If it's just wrapped in butcher paper, it's probably toast.

    Is your freezer self-defrosting? If so, the variations in temperature required to melt the ice crystals will probably have caused the roast to lose most of its flavor and texture.

    Best thing to do is take a good look at it; if there are no major ice crystals or discoloration, it'll probably be okay for steaks. Otherwise, you can always trim away problem areas and make soup or burgers. Or slice it thin and make cheesesteak sandwiches. I don't care for rib meat in long-cooked applications; it doesn't have enough connective tissue to give the right mouthfeel.

    4 Replies
    1. re: alanbarnes

      It is wrapped in plastic and foil and the freezer is self defrost.. I agree, it is probably not great at this poing. I love the idea of slicing thin for cheesesteak sandwiches. I guess i will just defrost it and see how it looks and make something on a night when we have an alternative. Thanks!

      1. re: emilief

        Man, keeping a giant standing rib roast in the freezer for a year is like keeping a Rembrandt in the closet!
        Give the poor cow some respect! ;-)

        1. re: Mild Bill

          YOu are right. Make me feel worse! It is embarrasing!

          1. re: emilief

            Thaw it and dry age it in the fridge for a week. You will then cut the hard crust off and if there was any surface freezer burn it would be cut off before cooking.

    2. My butcher has prime rib on sale now and I am wondering if I should pick one up for the freezer. What happened with yours?