Well, I managed to screw it up...still ended up good, but slightly overcooked for my taste. Went 500 degrees for about 30 minutes...turned the oven down to 200. I am guessing my oven stayed too hot for too long, because only an hour later, my thermometer was telling me it was at 120 deg. I pulled the meat out, and the temperature initially rose to about 125 while I was working on other things. Unfortunately, it was "done" an hour ahead of plan and as it sat the temp dropped to 108. I put it back int the oven to warm up a little before serving, but the temp had only gotten back up to 112 when I pulled it. I figured some hot jus will warm it up enough. When I removed the bones, my wife started #####ing that it was way too rare...Back in the oven it went. The rest of dinner was ready at this point, so we were trying to rush it a little. Oven was at 400 deg...much too hot for this delicate piece of meat. Anyway, after about 30-40 min., the temperature climbed back up to around 125, I pulled it again. You can tell some of the outer edges got too well done at this higher heat. It was still pretty damn tasty, very good crust, but definitely did not go as I envisioned...Galileo said:Had to cut the beast into two...Before Pic
Still looks solid. Nice work for having a wife who doesn't want bloody meat.Well, I managed to screw it up...still ended up good, but slightly overcooked for my taste. Went 500 degrees for about 30 minutes...turned the oven down to 200. I am guessing my oven stayed too hot for too long, because only an hour later, my thermometer was telling me it was at 120 deg. I pulled the meat out, and the temperature initially rose to about 125 while I was working on other things. Unfortunately, it was "done" an hour ahead of plan and as it sat the temp dropped to 108. I put it back int the oven to warm up a little before serving, but the temp had only gotten back up to 112 when I pulled it. I figured some hot jus will warm it up enough. When I removed the bones, my wife started #####ing that it was way too rare...Back in the oven it went. The rest of dinner was ready at this point, so we were trying to rush it a little. Oven was at 400 deg...much too hot for this delicate piece of meat. Anyway, after about 30-40 min., the temperature climbed back up to around 125, I pulled it again. You can tell some of the outer edges got too well done at this higher heat. It was still pretty damn tasty, very good crust, but definitely did not go as I envisioned...
After Pic
A few slices
Sooooo many dislikes Henry!!!!!Still looks solid. Nice work for having a wife who doesn't want bloody meat.
First pic looks solid but second looks a little over. Still...not bad considering everything and it wasn't cooked through. I'd be scared as hell for worse with that much meat.Well, I managed to screw it up...still ended up good, but slightly overcooked for my taste. Went 500 degrees for about 30 minutes...turned the oven down to 200. I am guessing my oven stayed too hot for too long, because only an hour later, my thermometer was telling me it was at 120 deg. I pulled the meat out, and the temperature initially rose to about 125 while I was working on other things. Unfortunately, it was "done" an hour ahead of plan and as it sat the temp dropped to 108. I put it back int the oven to warm up a little before serving, but the temp had only gotten back up to 112 when I pulled it. I figured some hot jus will warm it up enough. When I removed the bones, my wife started #####ing that it was way too rare...Back in the oven it went. The rest of dinner was ready at this point, so we were trying to rush it a little. Oven was at 400 deg...much too hot for this delicate piece of meat. Anyway, after about 30-40 min., the temperature climbed back up to around 125, I pulled it again. You can tell some of the outer edges got too well done at this higher heat. It was still pretty damn tasty, very good crust, but definitely did not go as I envisioned...
After Pic
A few slices
Doesn't he know that shaved prime rib sandwiches are what the leftovers are for!??!12.5 lb, 5 ribs
Covered in butter/herb mix
500 for 45 mins (amazed my smoke alarm didn't go off - serious smoke being thrown off)
225 for 2 hrs and 250 for 1 hr
end result - perfect, even if my uncle sucks as a meat carver (I was on kid duty)
https://s30.postimg.org/ypttzfvr5/IMG_1277.jpg
How did you get drippings with only 15 minutes of regular cooking? Or did you get them from the sous vide?Sous vide method came out well. Vacuum sealed 8lb prime rib and cooked at 131 degrees for 8 hours.
Took it out, thermapen registered 130 degrees everywhere.
Dried entire roast with paper towels. Then put together thyme, rosemary, salt and peppercorn herb rub and coated the meat. Turned convection oven on at 475 and got a good crust in about 15 minutes.
End result was incredibly delicious. Made au jous with the drippings, some wine reduced, and beef stock plus some garlic and more rosemary/thyme.
Whole thing was incredibly delicious and the lack of effort/attention necessary for the sous vide would make me highly recommend it and do it again myself. Put it in at 7:30am this morning, didn't look at it again until I pulled it out, checked the temp, added herbs and got a crust. Not bad for boiled meat .
Ah, that makes sense. How much do those meat boilers run?proninja said:One of the benefits of sous vide is that there's nowhere for the expelled moisture to go so when the food is cooked the drippings are all in the bag. Males for some nice sauce options.
Sous vide. Even though it's vacuum sealed, as you cook the meat will shrink and the juices will come out (saying this if you haven't done sous vide yet) and accumulate at the bottom of the bag.How did you get drippings with only 15 minutes of regular cooking? Or did you get them from the sous vide?
This is the one I have. Second one I've owned by Anova and it's good...but there are plenty of others. Joule is another one. And some self-contained ones too (which offer less flexibility).proninja said:150-200 or so.Ah, that makes sense. How much do those meat boilers run?
Mashed potatoes? How'd that work?proninja said:Absolutely. I made mashed potatoes in mine today. Great tool to have around the kitchen.
It's actually ideal for the best cuts of meat. It's what tons of famous steakhouses and restaurants use for their best meats, because it's foolproof and you can trust very expensive meat to it and guarantee the right outcome every time.This method seems pretty ideal for lesser cuts of meat. What other cuts do you use it for?
Looking at other dudes meat has never made me happier.proninja said:This thread is beautiful tonight
Beautiful cap on that cut piece shown. IMO ...THE best part of the cow.Some great work in here gents (though Wilked please tell Edward Scissorhands to stay away from the carving station next year). Actually think a lot of different methods can work but people are getting too hung up on the x minutes per pound thing. It's done when it's done, and you work out plating based on when you pull and allowing for an appropriate rest. Pulled this one from the Traeger at 135. Tasty. For me a thermometer is a must for a prime rib or a turkey. Need to be precise with the temp.
Whole
Plated
Thx. Costco does the Prime Caps for you...Beautiful cap on that cut piece shown. IMO ...THE best part of the cow.
One of these days I want to take the cap off an entire rib roast and then do a roll ...stuff it with something rich and wonderful. Cut into pinwheels of deliciousness.
Smidge over 125 degrees.
Wow ...no Costco around here .
As much as I love my prime rib dinner, I think I love the leftover sammitches more. Going to slice it real thin, pair it with some smoked gouda on top of some sour dough, toss it into the toaster oven.Making sandwiches tonight with leftovers
Nope nope.A bloody mary with a leftover prime rib sandwich is about on par with a beej
Is this a euphemism for getting the wife wet? If so YESAre any of you prime rib roast guys doing yorkshire pudding?
Fantastically delicious.
Not unless Yorkshire is her maiden name.Is this a euphemism for getting the wife wet? If so YESAre any of you prime rib roast guys doing yorkshire pudding?
Fantastically delicious.
Alright, just tried making it and it is indeed good. However, I wanted to try it to see if it would replace the corn side dish we make and I think I'll be going back. Thus, I figured I'd try and give back and let you guys try it and see what you think. Even simpler to make and I think you'll find it's a little different than what you might eat elsewhere.
Can you post the creamed corn recipe. I can’t find it and the judge hasn’t posted in some time.The perfect method was a bust for my main cut of meat. It was still almost raw inside. Luckily I had a secondary NY strip roast in at the same time that was smaller and that cooked nicely. Perhaps my oven isn't as insulated or whatever as it should be. In the future I'll run a meat thermometer no matter which method I use. The rest of the meal was on point except for the grave. Was watching the today show earlier in the week and the chick cooking said to throw a splash of sherry vinegar into the gravy to cut the fat a bit. The damn vinegar was so overpowering I had difficulty masking it.
The star of the meal was @Judge Smails creamed corn.
I don't know if this it:Can you post the creamed corn recipe. I can’t find it and the judge hasn’t posted in some time.
Here you go.Can you post the creamed corn recipe. I can’t find it and the judge hasn’t posted in some time.
You pulling my leg or are you serious? Whipped cream?
It says whipping cream, not whipped cream. Are you shocked that there is cream in creamed corn?You pulling my leg or are you serious? Whipped cream?
Is it any good?