Prime Rib Christmas Supper (1 Viewer)

[Drunken knight]

Could you please post a recipe for this?

crust:

1 C chocolate wafer crumbs (or chocolate graham crackers)

2 tbs unsalted butter, melted

2 tbs kahlua

combine well. press onto bottom and sides of 9-inch pie plate. chill for 10-15 min.

filling:

1/2 C milk

2 envelops unflavored gelatin

1/2 C kahlua

2 eggs

1/2 C sugar

1/3 C vodka

1 1/2 C heavy cream, whipped

shaved chocolate

heat milk to boiling. add gelatin and kahlua.... stir until dissolved. in a blender, mix eggs, sugar, vodka. with machine running pour in milk mixture and blend well. transfer to a bowl. chill for 15-30 min. fold gelatin mixture into whipped cream. pour into crust. chill until set (about 3 hours). sprinkle shaved chocolate on top right before serving.

 

[gianmarco]

How to Perfectly Cook a Prime Rib | Chef Jean-Pierre

I've tried prime rib a couple times, including techniques here and wasn't quite happy with the results.  I like this video and looks great to follow.

 

[jobarules]

For some reason my father put the 9lb Prime Rib he bought for Xmas in the freezer. Is it too late to let thaw if I tell him to take it out tonight?

 

[Nick Vermeil]

How to Perfectly Cook a Prime Rib | Chef Jean-Pierre

I've tried prime rib a couple times, including techniques here and wasn't quite happy with the results.  I like this video and looks great to follow.

Great video.  That's the first I'm hearing about using dry herbs rather than fresh.  Makes sense though.  

I'll be doing this method this year!

 

[Drunken knight]

For some reason my father put the 9lb Prime Rib he bought for Xmas in the freezer. Is it too late to let thaw if I tell him to take it out tonight?

you should be ok.

 

[ProstheticRGK]

How to Perfectly Cook a Prime Rib | Chef Jean-Pierre

I've tried prime rib a couple times, including techniques here and wasn't quite happy with the results.  I like this video and looks great to follow.

He has a nice video on making an au jus, too.

 

[AcerFC]

How to Perfectly Cook a Prime Rib | Chef Jean-Pierre

I've tried prime rib a couple times, including techniques here and wasn't quite happy with the results.  I like this video and looks great to follow.

Going to try this for this year

question: what do people do when you have guests who like it more well done. I’m a medium rare guy, but my mother and brother in law are well done people. 

 

[AAABatteries]

Going to try this for this year

question: what do people do when you have guests who like it more well done. I’m a medium rare guy, but my mother and brother in law are well done people. 

Feed them flank steak

 

[Drunken knight]

Going to try this for this year

question: what do people do when you have guests who like it more well done. I’m a medium rare guy, but my mother and brother in law are well done people. 

Ends should be further along.  If not done enough, cut a few slices and roast a little longer, or pan sear

 

[Dragons]

Going to try this for this year

question: what do people do when you have guests who like it more well done. I’m a medium rare guy, but my mother and brother in law are well done people. 

I've never done this, but I read to finish it in a pan on the stove.

 

[Summer Wheat]

Can`t afford prime rib this year for 12 people.  

Was going to do king crab for my wife and I for New Years and they were 39.95 a LB! And did not even look that big.   

 

[jobarules]

Going to try this for this year

question: what do people do when you have guests who like it more well done. I’m a medium rare guy, but my mother and brother in law are well done people. 

Ask them to leave

 

[WDIK2]

Going to try this for this year

question: what do people do when you have guests who like it more well done. I’m a medium rare guy, but my mother and brother in law are well done people. 

Dang, well done is a little extreme.  I've always seen it simmered in a pan of au jus to get it a little more done, but not sure about taking it to well done that way.

When I was younger I liked my prime rib a little more done which meant I usually got about a 2 lbs piece off the end when I ate with the GFs family.   

 

[Cowboysfan8]

Can`t afford prime rib this year for 12 people.  

Was going to do king crab for my wife and I for New Years and they were 39.95 a LB! And did not even look that big.   

See if you can find jumbo snows. About half that in cost and very good

 

[2Squirrels1Nut]

How to Perfectly Cook a Prime Rib | Chef Jean-Pierre

I've tried prime rib a couple times, including techniques here and wasn't quite happy with the results.  I like this video and looks great to follow.

You're nothing like I imagined. Love the hair though! 

 

[johnnycakes]

How to Perfectly Cook a Prime Rib | Chef Jean-Pierre

I've tried prime rib a couple times, including techniques here and wasn't quite happy with the results.  I like this video and looks great to follow.

That's a really good vid.  I splurged this Christmas and ordered an American Wagyu bone-in Prime Rib Roast from Snake River Farms.  I've already set the roast out and applied the salt & pepper.  It'll rest overnight and I reckon I'll start cooking it around noontime on Christmas Day.  

Merry Christmas people!  

 

[xulf]

1:40 left until I pull it 

 

[AAABatteries]

1:40 left until I pull it 

   

 

[xulf]

   

So moist and juicy.  I am more than satisfied.

 

[AcerFC]

My wife was a bit concerned about me using the oven for so long. Might have to do that Jean-Pierre method on the big green egg. 

 

[The Commish]

Great video.  That's the first I'm hearing about using dry herbs rather than fresh.  Makes sense though.  

I'll be doing this method this year!

I always use dry....makes better crust

 

[The Commish]

Going to try this for this year

question: what do people do when you have guests who like it more well done. I’m a medium rare guy, but my mother and brother in law are well done people. 

Doing a turkey for these people. 

 

[AcerFC]

Doing a turkey for these people. 

Yes, lol

 

[Keerock]

Honestly my best one ever last night.  Reverse sear FTW

 

[Nick Vermeil]

This thing (7lbs) was supposed to take 3 hours to get to temp. After an hour in at 200 it’s already 120. That can’t be right can it?. 

 

[johnnycakes]

Hey all, I have a 13-lb prime rib roast.  At 250, how long do you reckon it'll take to hit 120?  Trying to figure out when to put it in. 

 

[Wingnut]

Hey all, I have a 13-lb prime rib roast.  At 250, how long do you reckon it'll take to hit 120?  Trying to figure out when to put it in. 

When the thermometer says so.

Lol...seriously tho, I'd guess about 25-35 min per pound at that temp.

 

[Wingnut]

This thing (7lbs) was supposed to take 3 hours to get to temp. After an hour in at 200 it’s already 120. That can’t be right can it?. 

An hour at 200° and you're thermometer is saying  internal temp of 120° already? No way. I'd check your probe to make sure it's calibrated

 

[gianmarco]

Honestly my best one ever last night.  Reverse sear FTW

Did you follow the link I posted?

 

[SpurrierisisGod]

Any good dry rub ideas?  Picked one up yesterday at 6.99 a lb.  Gonna do the method in the video above Monday.  Really don't want to mess us a $60 hunk of good prime rib.

 

[The Commish]

Simplest thing ever.....coarse ground brown mustard mixed with prepared horseradish slathered on top of a heavy coating of salt and pepper that i put on about 24 hours before cooking. 

 

[AAABatteries]

Merry Christmas!!!
 

 

[the rover]

 costco usda prime

3.5 hour smoke with 15 min reverse sear

 

[Keerock]

Did you follow the link I posted?

100%  Even made my own Herbs de Provence

 

[NutterButter]

Merry Christmas!!!
 

now that's a knife or perhaps a sword

 

[SpurrierisisGod]

Can definitely vouch for the method in the video above.  Came out perfect.  3 hrs at 250 for an 8lb bone in, rest 45 minutes.  Slather in butter and some of my homemade spice mixture then 10 minutes at 500.  Never buying at a restaraunt again....

 

[2Squirrels1Nut]

Any good dry rub ideas?  Picked one up yesterday at 6.99 a lb.  Gonna do the method in the video above Monday.  Really don't want to mess us a $60 hunk of good prime rib.

I picked up some prime rib and steak rub from Lowes.  Combined that with fresh herbs (orgeno, sage, rosemary, thyme) from the garden.  Before finishing I put a glaze of olive oil, balsamic vinegar and brown sugar on it.  Turned out great!  Thanks for all of the help in here!

ETA

I also rubbed it down really good with olive oil before applying the rub and herbs.   Put the brand I use in a link because when my ex and I took a cooking class decades ago the first thing they stressed was how important good olive oil was in cooking.  That mechanically separated oil like Bertolli is junk and does more harm than good.  When sampled, you could actually taste a motor oil like after taste.  You don't have to use what's in the link, there's a lot of good oils out there, but you'll be amazed at how much better everything you make tastes. 

 

[Drunken knight]

going to be a small chistmas dinner: three of us and maybe a few friends.  gave my family a choice of ham, cornish game hens (clementine, pomegranate glaze- stuffed with wild rice), or prime rib... they chose the ham.

- yorkshire pudding

- tumeric glazed carrots

- truffled farro

- broccolini

- White Russian pie

i changed things up ...

fried brussels sprouts with lardon, caramelized apples and onions, with a sherry vinaigrette

basic mashed potatoes instead of farro

black forest cheesecake instead of white Russian pie (mrs does more baking than myself... chocolate graham cracker crust; amarena cherries ( I love having these around for sweet and savory dishes)

I got a smoked ham from a local butcher here in sonoma county and made a pineapple, br sugar, clove glaze for it

with leftover mashed potatoes i made some croquettes (dice ham, cheese, chives)

 

[Dragons]

Prepping the seasoning now and I have a 3 and 4 bone thawing in the fridge. I'm already salivating.

 

[coyote5]

Almost prime rib time! Question - I have one sitting in thr fridge, I salted it liberally yesterday, should I omit additional salt from the rub tomorrow?

 

[Capella]

Almost prime rib time! Question - I have one sitting in thr fridge, I salted it liberally yesterday, should I omit additional salt from the rub tomorrow?

Are you a little concerned with salt that early sucking some of the moisture out of the meat?

 

[Soootch]

Doing the usual foolproof method tonight, 5lb. roast, 500° for 25 minutes, rest in the oven two hours. Compound butter with herbs de provence, enhanced with extra chopped fresh rosemary, lots of salt, and garlic cloves wedged into the meat. One of the most memorable & “fancy” meals of the year, yet by far the easiest imo. Hardest part is picking a wine.

 

[Wingnut]

Doing the usual foolproof method tonight, 5lb. roast, 500° for 25 minutes, rest in the oven two hours.

The only real foolproof method IMO is using a digital thermometer and pulling at your exact desired temp.

That said, I see this method every year and it seems to work. I just wouldn't trust timing over using actual temp.

 

[Soootch]

Doing the usual foolproof method tonight, 5lb. roast, 500° for 25 minutes, rest in the oven two hours.

The only real foolproof method IMO is using a digital thermometer and pulling at your exact desired temp.

That said, I see this method every year and it seems to work. I just wouldn't trust timing over using actual temp.

I’d usually be more vigilant with the thermometer too, but this method has never let me down. We also have some wiggle room, as the center cut is reserved for cheesesteaks the next day. If I had to serve the whole cut tonight, I’d be concerned about center doneness.

 

[xulf]

Doing the usual foolproof method tonight, 5lb. roast, 500° for 25 minutes, rest in the oven two hours.

The only real foolproof method IMO is using a digital thermometer and pulling at your exact desired temp.

That said, I see this method every year and it seems to work. I just wouldn't trust timing over using actual temp.

I’d usually be more vigilant with the thermometer too, but this method has never let me down. We also have some wiggle room, as the center cut is reserved for cheesesteaks the next day. If I had to serve the whole cut tonight, I’d be concerned about center doneness.

This is how we do it too.

Had ours tonight. Center was still a little too under, but no biggie because we oversize to have leftover sandwiches tomorrow.

Delicious!

 

[Soootch]

The outer crust is maybe the most delicious thing I’ll ever eat. That cap of well-done meat with all the salt and herbs embedded, omg. Then you slice off that perfectly pink slab, let it swim in the drippings....

 

[STEADYMOBBIN 22]

Man y’all are making me hungry!

 

[coyote5]

Almost prime rib time! Question - I have one sitting in thr fridge, I salted it liberally yesterday, should I omit additional salt from the rub tomorrow?

Are you a little concerned with salt that early sucking some of the moisture out of the meat?

Not particularly, I don't quite understand why that would be an issue. But, I could be wrong on that. We'll see in a few hours .

 

[gianmarco]

Honestly my best one ever last night. Reverse sear FTW

Did it tonight for the first time following the video I posted. Grabbed a 3.5 prime boneless roast at Sam's a few days ago and it was the perfect size for us (3 adults, 2 kids).

I did a different rub on the outside instead of the herb de provence (the one I got was very flowery with lavender and made me nervous so I used a steak rub instead), but everything else was the same. It was outstanding.

 

[⚡DEADHEAD⚡]

that is pretty good for choice. what is their price on prime? Might be worth the upgrade. With that reduction (with the current high beef prices), these items might be refreshed (fresh to frozen to thawed)

It was Ralph's, no prime in stock (and in general their Prime is usually wildly overpriced compared to Costco or Stater Bros).

For reference Costco was at I believe $13.99 for Choice and around $20-22 for Prime - can't recall exactly. For the $6.99 weekly special, I nearly bought two, but freezer space is at a premium in our household right now so I did not have the space.

Same prices this year in NorCal.