cstu
Footballguy
Cook at a lower temp (I did 250, would've done 200 if I had the time) and sear at the end.
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Prime Rib Christmas Supper (2 Viewers)
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Capella
Footballguy
Thanks. There was plenty of med rare - medium for the heathens so it came out fine. But leftovers won't be as good.Sorry to hear that :( we had a 10.5# and, following the steps above, gave us Medium Rare in the Center, and Medium on the ends for the uninitiatedThis was such a pain in the ###. Too big. Middle had a nice medium rare but the ends were well done and are going to be soup material.11.5 pounder going on in the morning.
sofakingmoney
Footballguy
Sorry to hear that :( we had a 10.5# and, following the steps above, gave us Medium Rare in the Center, and Medium on the ends for the uninitiatedThis was such a pain in the ###. Too big. Middle had a nice medium rare but the ends were well done and are going to be soup material.11.5 pounder going on in the morning.
10.8 lb're that turned out perfect at 500' for 18 min then 275 for 3 hrs & a 30 minute rest - ribs may be a little red for some - how do I best warm/brown em up a bit? TIASorry to hear that :( we had a 10.5# and, following the steps above, gave us Medium Rare in the Center, and Medium on the ends for the uninitiatedThis was such a pain in the ###. Too big. Middle had a nice medium rare but the ends were well done and are going to be soup material.11.5 pounder going on in the morning.
Henry Ford
Footballguy
8 lb. 36 minutes at 500, then turned off the oven and let it sit in there for 2 hours, never opening it. Perfect rare to medium rare all the way through.
coyote5
Footballguy
Buddy Ball 2K3
Footballguy
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James Daulton
Footballguy
This was really good. The cream and sherry really added a nice dimension to the sprouts.This sounds great! Going to give it a shot for Christmas so it better not suck!Brussel Sprouts w/ bacon, mushrooms, & shallots in a sherry cream sauce:
2lbs Brussel Sprouts
6 rashers bacon
2 shallots, sliced
15 (or more) good size cremini mushrooms, quartered
4 cloves of garlic, minced
1/2 cup sherry (NOT COOKING SHERRY!)
1 cup heavy cream
olive oil
Salt & pepper to taste
Preheat oven 475 degrees.
Fry up (or bake) the bacon in a deep skillet. Then chop up the bacon into small strips and set aside. Into the bacon fat, toss in the shallots & mushrooms, over medium heat until shallots turn translucent & mushrooms take on a little color and shrink down, about 5-10 mins. Toss in the garlic and cook for another minute. Then, OFF THE HEAT, pour in the sherry & heavy cream. Put back on the heat and simmer until reduced by half.
Meanwhile, clean & halve the brussel sprouts. Toss them w/ the oil, salt & pepper. Place brussel sprouts on baking sheet and roasted them about 15-20 mins until browned and delicious. As soon as the brussel sprouts are roasted, take them from the oven and put them into the mixture you've reduced on the stove. Toss/stir to coat, taste for seasoning and adjust w/ salt & pepper as needed.
Serve and enjoy!
Thanks!
Hot Diggity Dog
Footballguy
Sprouts recipe was great. Lots of people requested it for next year. Thinking of doing the same recipe with asparagus. Thanks.
Keerock
Footballguy
Turned out pretty good again... but still room for improvement. My thermometer appears to be pretty crappy/inconsistent, so I need to get another one. Should make this process better. Current thermometer registered 110 when I walked in the door and then 128 ten minutes later 
Was a little overdone. The very middle slices were pretty decent, ends were too well done for my liking (but my kids liked them)
To document what I did for others if interested and for me to check back on next year:
6.5# Prime Rib (3 bones)
Rubbed with kosher salt/pepper/garlic/rosemary/paprika and let sit uncovered in the fridge overnight
Add 2 cups beef broth to the roasting pan for au jus
Preheat oven to 275 and pop the roast in before church (3pm)
Set oven to 500 when returning from church (5:30ish) or when internal temp @120 for 10-15 minutes to crust.
Let sit until rest of meal is ready.
Was a little overdone. The very middle slices were pretty decent, ends were too well done for my liking (but my kids liked them)To document what I did for others if interested and for me to check back on next year:
6.5# Prime Rib (3 bones)
Rubbed with kosher salt/pepper/garlic/rosemary/paprika and let sit uncovered in the fridge overnight
Add 2 cups beef broth to the roasting pan for au jus
Preheat oven to 275 and pop the roast in before church (3pm)
Set oven to 500 when returning from church (5:30ish) or when internal temp @120 for 10-15 minutes to crust.
Let sit until rest of meal is ready.
Buddy Ball 2K3
Footballguy
I tossed the bacon pieces in the sauce as it was finishing (wasnt sure if that was right or not) and everyone went nuts for this dish. Thanks for the recipe.This was really good. The cream and sherry really added a nice dimension to the sprouts.This sounds great! Going to give it a shot for Christmas so it better not suck!Brussel Sprouts w/ bacon, mushrooms, & shallots in a sherry cream sauce:
2lbs Brussel Sprouts
6 rashers bacon
2 shallots, sliced
15 (or more) good size cremini mushrooms, quartered
4 cloves of garlic, minced
1/2 cup sherry (NOT COOKING SHERRY!)
1 cup heavy cream
olive oil
Salt & pepper to taste
Preheat oven 475 degrees.
Fry up (or bake) the bacon in a deep skillet. Then chop up the bacon into small strips and set aside. Into the bacon fat, toss in the shallots & mushrooms, over medium heat until shallots turn translucent & mushrooms take on a little color and shrink down, about 5-10 mins. Toss in the garlic and cook for another minute. Then, OFF THE HEAT, pour in the sherry & heavy cream. Put back on the heat and simmer until reduced by half.
Meanwhile, clean & halve the brussel sprouts. Toss them w/ the oil, salt & pepper. Place brussel sprouts on baking sheet and roasted them about 15-20 mins until browned and delicious. As soon as the brussel sprouts are roasted, take them from the oven and put them into the mixture you've reduced on the stove. Toss/stir to coat, taste for seasoning and adjust w/ salt & pepper as needed.
Serve and enjoy!
Thanks!
GreekFreak
Footballguy
Cooked a nine pounder (boneless) on my Weber performer yesterday.
Coated it with Worcestershire sauce and covered with Montreal steak seasoning and refrigerated overnight.
Indirect heat on the Weber with foil pan in the middle.
Cooked at 350 degrees for 3 hours and pulled it at 128, let it rest for 30 mins and carved it.
It was perfect.
Coated it with Worcestershire sauce and covered with Montreal steak seasoning and refrigerated overnight.
Indirect heat on the Weber with foil pan in the middle.
Cooked at 350 degrees for 3 hours and pulled it at 128, let it rest for 30 mins and carved it.
It was perfect.
Mr. Ected
Footballguy
Recap of Christmas Dinner...
Did a ~10lb, 4 boned roast from Costco.
Put a rub on it similar to a Montreal Steak Seasoning.
Grilled in between 2 end burners on 5 burner grill at ~300 for ~3 hours, pulled at 118.
Sat for about 45 - 60 minutes (was roasting potatoes and Brussels Sprouts mistimed start of them)
Threw in oven for ~10 minutes on 475.
Before Carving.
Carved middle third.
WOW!
All said it was the best piece of Prime Rib they had had in a long time. (Taps self on back.)
Forgot to take pics before cooking. Costco has really nice PR.
Did a ~10lb, 4 boned roast from Costco.
Put a rub on it similar to a Montreal Steak Seasoning.
Grilled in between 2 end burners on 5 burner grill at ~300 for ~3 hours, pulled at 118.
Sat for about 45 - 60 minutes (was roasting potatoes and Brussels Sprouts mistimed start of them)
Threw in oven for ~10 minutes on 475.
Before Carving.
Carved middle third.
WOW!
All said it was the best piece of Prime Rib they had had in a long time. (Taps self on back.)
Forgot to take pics before cooking. Costco has really nice PR.
Dinsy Ejotuz
Footballguy
Wish I'd read this thread two days ago. Did roast for first time this year, but didn't start with 500 degrees, and didn't pull until 130. Basically medium-well/well -- lesson learned.
Is the tent after taking it out a full wrap, or just a loose cover with foil?
Is the tent after taking it out a full wrap, or just a loose cover with foil?
Hawks64
Footballguy
Found a new way to put on the seasoning and it was a massive hit. Take all of your spices (I used Thyme, Rosemary, Roasted Garlic and Salt) and mix them with enough Better Than Bouillon to spread on the roast. This is how I have done my briskets in the past and will use this going forward on my Prime Rib.
Hawks64
Footballguy
Jules Winnfield
Footballguy
I make a Sprout recipe similar but I toss in some lightly toasted Hazelnuts for textureThis was really good. The cream and sherry really added a nice dimension to the sprouts.This sounds great! Going to give it a shot for Christmas so it better not suck!Brussel Sprouts w/ bacon, mushrooms, & shallots in a sherry cream sauce:
2lbs Brussel Sprouts
6 rashers bacon
2 shallots, sliced
15 (or more) good size cremini mushrooms, quartered
4 cloves of garlic, minced
1/2 cup sherry (NOT COOKING SHERRY!)
1 cup heavy cream
olive oil
Salt & pepper to taste
Preheat oven 475 degrees.
Fry up (or bake) the bacon in a deep skillet. Then chop up the bacon into small strips and set aside. Into the bacon fat, toss in the shallots & mushrooms, over medium heat until shallots turn translucent & mushrooms take on a little color and shrink down, about 5-10 mins. Toss in the garlic and cook for another minute. Then, OFF THE HEAT, pour in the sherry & heavy cream. Put back on the heat and simmer until reduced by half.
Meanwhile, clean & halve the brussel sprouts. Toss them w/ the oil, salt & pepper. Place brussel sprouts on baking sheet and roasted them about 15-20 mins until browned and delicious. As soon as the brussel sprouts are roasted, take them from the oven and put them into the mixture you've reduced on the stove. Toss/stir to coat, taste for seasoning and adjust w/ salt & pepper as needed.
Serve and enjoy!
Thanks!
Capella
Footballguy
Made prime rib soup. Put the bones in yesterday with port, rosemary, onions, carrots with seasoning. Let it simmer all day then put in fridge overnight. Took out this morning, skimmed out the fat, added more port, leftover steak and carrots and just let it keep simmering.
Added orzo now and some homemade croutons and it is AMAZING.
Added orzo now and some homemade croutons and it is AMAZING.
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Sofa King Money
Footballguy
What to do with 2 large, meaty rare ribs? Any suggestions besides soup?
xulf
Footballguy
culdeus
Footballguy
I would consider doing a barbacoa style taco dish perhaps? Or the most absurdly expensive and awesome nachos ever.
sofakingmoney
Footballguy
Made soup with leftovers - per the recipe above - started at 10 and was ready by 330ish - awesome
JackReacher
Footballguy
Wife woke up this morning and said, "how about prime rib tonight?" Who am I to argue? ?
Got a three-ribber (6.5 pounder) on sale at Publix for $7.29 per lb.
Salt and pepper rub, Will do 500 degree blast first method and then bring down the heat to 300. Pull her at 125 internal and foil.
Going in at 4:30 EST!
Got a three-ribber (6.5 pounder) on sale at Publix for $7.29 per lb.
Salt and pepper rub, Will do 500 degree blast first method and then bring down the heat to 300. Pull her at 125 internal and foil.
Going in at 4:30 EST!
Mr. Ected
Footballguy
Enjoy!
Was just talking to my wife about choices for Easter Dinner next week. Gave her lamb roast or Prime Rib. She chose the latter. Way to go girl!!
Dinsy Ejotuz
Footballguy
Heh... made this tonight for the MIL and MIL's sister. Aces... finally getting it right.
Salt, pepper outside and stuff with garlic.
Roast on rack over catch pan at 180 degrees until temp hits 120 -- about 5 hours.
Tent for 20 minutes.
Put water in the catch pan and then blast at 550 for 10 minutes to crisp outside.
Let rest again for five minutes to let the juice set.
Perfect med-rare inside, with a nice crust.
Salt, pepper outside and stuff with garlic.
Roast on rack over catch pan at 180 degrees until temp hits 120 -- about 5 hours.
Tent for 20 minutes.
Put water in the catch pan and then blast at 550 for 10 minutes to crisp outside.
Let rest again for five minutes to let the juice set.
Perfect med-rare inside, with a nice crust.
Mr. Ected
Footballguy
Making it this way again today; realizing one problem with cooking roasts on grill...no beautiful scents wafting thru the house!!
General Malaise
Footballguy
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
Buzzbait
Footballguy
Itching to try this one.
Herb-Crusted Rib Roast Au Jushttp://www.weber.com/recipes/beef/herb-crusted-rib-roast-au-jus?utm_medium=rr-email&utm_campaign=row&utm_source=mailchimp&utm_content=1203151645
Herb-Crusted Rib Roast Au Jushttp://www.weber.com/recipes/beef/herb-crusted-rib-roast-au-jus?utm_medium=rr-email&utm_campaign=row&utm_source=mailchimp&utm_content=1203151645
General Malaise
Footballguy
Confused...why boneless and then what the hell is 2 meaty beef bones and where do you buy them?
Why not just buy a roast with bones?Does look great though!
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Buzzbait
Footballguy
Agree, was thinking the same myself. That doesn't quite make sense but recipe looks delicious!Confused...why boneless and then what the hell is 2 meaty beef bones and where do you buy them?
Does look great though!
Judge Smails
Footballguy
smoking a Prime Prime Rib again on my Traeger. Ridiculous....
sbonomo
Footballguy
my god that looks amazing. Well done!
Ministry of Pain
Footballguy
Definitely leaning this way with Xmas. I am looking at an herb butter mix all over, 5.5 lbs x 5 min per lb at 500 degrees. 27-28 minutes and then shut the oven off with the prime rib in there for about 2 hours. Med/rare to Med
Au jus, horse sauce, fresh mashers, should be good to go.
Au jus, horse sauce, fresh mashers, should be good to go.
Mr. Ected
Footballguy
Thanks! And no, rare to medium rare!
ETA: not going to be home for Xmas this year, off to Packerland! But I may do it for NYE; think we might be home as a family. I ought to still be able to get one on 30th when I get home, right?
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General Malaise
Footballguy
Was all set to do a prime rib, was following posts here and researching how best to cook and coat and coddle..... And then my mom went out and bought a huge ham. Boring, stupid, milquetoast ham. Ugh.
geewill
Footballguy
Uruk-Hai
Footballguy
My mother's hosting dinner this year and feels guilty because she's doing a pork loin instead of turkey and/or ham. It was her idea ("We had turkey at Thanksgiving"). And it's not like this is the first time she's gone non-traditional - a couple of years ago, she did crab cakes and fried chicken.
