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Prime Rib Christmas Supper


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https://imgur.com/gallery/Y2whD   beautifully smoked 

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 gettin

Almost 7 lb ribeye, smoked for 3 hours at 250

On 2/21/2016 at 10:37 PM, Binky The Doormat said:

Too rare? Naw, looks perfectly awesome! 

For my taste, that's too rare.  I bet it was difficult to cut, that's a sign to me the meat isn't finished enough.

But hell people eat steak tartar so whatever floats your boat.

Edited by James Daulton
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3 minutes ago, James Daulton said:

For my taste, that's too rare.  I bet it was difficult to cut, that's a sign to me the meat isn't finished enough.

But hell people eat stead tartar so whatever floats your boat.

It wasn't too bad. I tend to prefer steak on the rare side, but Prime Rib I usually go for more towards medium rare. This was a bit underdone; but underdone is easier to fix than over cooked!!!

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Just now, Mr. Ected said:

It wasn't too bad. I tend to prefer steak on the rare side, but Prime Rib I usually go for more towards medium rare. This was a bit underdone; but underdone is easier to fix than over cooked!!!

Absolutely true.  Just like you can't fix something that's been over salted.

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I just tried this recipe today.It turned out great.Took it out at 130 degrees.It was so tender and juicy.Was skeptical about the flour rub and the cooking temp at 425 for the whole time,but it turned out excellent.The flour rub sealed in the juices almost no juice in pan after fully cooked it was all in the meat.Highly recommend this recipe it made it seem like I knew what I was doing.

http://allrecipes.com/recipe/139890/restaurant-style-prime-rib-roast/

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  • 8 months later...

My annual Christmas plate.  Prime rib on the smoker, Savannah chopped house creamed corn, garlic mashed, green beans, rosemary rolls wreath.  Making it again in a few weeks.  It is so temperature dependent, don't know how you guys do it without a thermometer.  I use probes and a digital remote for mine.  Don't open the smoker.

I can't even describe how good this is.  Get the Costco prime, seasoned, bone-in.

http://imgur.com/a/cpGHS

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On 2/21/2016 at 10:35 PM, Mr. Ected said:

Came out very nice, although I sort of blew the recipe rules of not opening the oven door, by doing that to put my potatoes in the oven. This was a planning problem on my part, next time I do this method, I will not plan on roasted potatoes!

The crust was nice and crispy, the only issue was being too rare. Not exactly the worst problem. The potatoes were not done either, so I put the potatoes and the roast back in the oven for a little bit, potatoes came out fine.

IMG_1035IMG_1037

As I said, the meat was a bit under done, although this was close to the center of the roast, better towards the ends. I will conform to the rules 100% next time, I will do something like a mashed potato. 

Looks perfect to me.  If you threw that piece in the microwave for 30 seconds it would darken it for you.  

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5 hours ago, Judge Smails said:

My annual Christmas plate.  Prime rib on the smoker, Savannah chopped house creamed corn, garlic mashed, green beans, rosemary rolls wreath.  Making it again in a few weeks.  It is so temperature dependent, don't know how you guys do it without a thermometer.  I use probes and a digital remote for mine.  Don't open the smoker.

I can't even describe how good this is.  Get the Costco prime, seasoned, bone-in.

http://imgur.com/a/cpGHS

Smoking such a good piece of meat makes me really nervous.  How do you do it?

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42 minutes ago, PIK95 said:
On 2/21/2016 at 10:35 PM, Mr. Ected said:

Came out very nice, although I sort of blew the recipe rules of not opening the oven door, by doing that to put my potatoes in the oven. This was a planning problem on my part, next time I do this method, I will not plan on roasted potatoes!

The crust was nice and crispy, the only issue was being too rare. Not exactly the worst problem. The potatoes were not done either, so I put the potatoes and the roast back in the oven for a little bit, potatoes came out fine.

IMG_1035IMG_1037

As I said, the meat was a bit under done, although this was close to the center of the roast, better towards the ends. I will conform to the rules 100% next time, I will do something like a mashed potato. 

Looks perfect to me.  If you threw that piece in the microwave for 30 seconds it would darken it for you.  

Gracias! Most in my family prefer underdone beef, so it wasn't a problem.

Going to do another this Christmas. Agree with Judge Smails that the Costco meat is wonderful.

Does anyone use a thermometer that is connected to your phone? Thinking about getting a new remote-read thermometer and might as well go with a Bluetooth one.

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  • 3 weeks later...
On November 30, 2016 at 8:00 AM, Buddy Ball 2K3 said:

Used the "perfect" method last year and it was absolutely fantastic, so I see no reason to try deviate from it. 

A co-worker of mine said he used this same method and swears by it too.   I have never cooked a prime rib in my life but think I am going to try one over the holidays to see how it turns out.

 

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On 11/30/2016 at 5:00 AM, Mr. Ected said:

Gracias! Most in my family prefer underdone beef, so it wasn't a problem.

Going to do another this Christmas. Agree with Judge Smails that the Costco meat is wonderful.

Does anyone use a thermometer that is connected to your phone? Thinking about getting a new remote-read thermometer and might as well go with a Bluetooth one.

Just lower the cooking temp a bit if you want it more even. 

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5 hours ago, tonydead said:
On 11/30/2016 at 8:00 AM, Mr. Ected said:

Gracias! Most in my family prefer underdone beef, so it wasn't a problem.

Going to do another this Christmas. Agree with Judge Smails that the Costco meat is wonderful.

Does anyone use a thermometer that is connected to your phone? Thinking about getting a new remote-read thermometer and might as well go with a Bluetooth one.

Just lower the cooking temp a bit if you want it more even. 

I am doing it out on the grill this year (so I can use the one oven for other things). Anyone have thoughts?

Anyone heard of or use the 'reverse sear' method?

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On 11/30/2016 at 8:00 AM, Buddy Ball 2K3 said:

Used the "perfect" method last year and it was absolutely fantastic, so I see no reason to try deviate from it. 

This looks awesome.  But I have a few in the family that would not like it rare. The math probably wouldn't have to change but maybe leaving it in the oven to rest for longer than 2 hours would cook it a little more?  Medium rare-medium would be how most in my family would want it.  

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2 minutes ago, Jayrok said:

This looks awesome.  But I have a few in the family that would not like it rare. The math probably wouldn't have to change but maybe leaving it in the oven to rest for longer than 2 hours would cook it a little more?  Medium rare-medium would be how most in my family would want it.  

Find a new family

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1 minute ago, culdeus said:

Find a new family

My son and I would want rare-MR.  The rest... too much pink and they think the butcher didn't drain all the blood.  :loco:

I think I'll do this rib for two, then grill some sirloin steaks for the rest of the freaks.  

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Just now, Buddy Ball 2K3 said:

I dont even know what to say about this

I've explained over and over that the pink (and juice) inside a well grilled steak is not blood.  I get "yes it is.. it's too bloody!"  :wall:

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11 hours ago, DaBeers said:

A co-worker of mine said he used this same method and swears by it too.   I have never cooked a prime rib in my life but think I am going to try one over the holidays to see how it turns out.

 

The first prime rib I made was last Christmas using this method --- it came out perfect :wub:

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1 hour ago, James Daulton said:

What kind of wood do you smokers use?  How do you get a crispy finish?  

High heat, wet rub with some EVO in it

The heat can come early or late

Pecan or Hickory

Edited by Megla
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Question for you guys who have purchased your prime ribs from Costco:

What USDA grade do you typically purchase?  Realizing Prime is the best, is it worth the extra $6.00 / lb?  Or is going with a Choice sufficient for a quick family dinner?

TIA

Edited by DaBeers
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Picked up a beautiful 9 lb tonight.  We invited a few widows in our neighborhood over for Sunday dinner.  Should be plenty of leftovers. 

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4 hours ago, DaBeers said:

Question for you guys who have purchased your prime ribs from Costco:

What USDA grade do you typically purchase?  Realizing Prime is the best, is it worth the extra $6.00 / lb?  Or is going with a Choice sufficient for a quick family dinner?

TIA

I go Prime for big events/holidays.  Tonight I wanted some filet mignons for me and Mrs. Smails and just went Choice.

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On 12/16/2016 at 8:22 AM, Jayrok said:

This looks awesome.  But I have a few in the family that would not like it rare. The math probably wouldn't have to change but maybe leaving it in the oven to rest for longer than 2 hours would cook it a little more?  Medium rare-medium would be how most in my family would want it.  

Just follow the directions, when you cut a piece for the clueless members of your family that like it more cooked, dip their piece in the pan of hot au jus you have on the stove for 30 seconds or so, or just pop it in the oven (heated to 350) on a cookie sheet until desired doneness. Win-win.

*Thats how we did medium to well done prime rib when I worked in a restaurant. We'd cook the rib roast rare to med rare, and when someone ordered it more done, we'd finish it to desired temp after its cut (dip in the jus for medium, and in the oven for wed well to well).

Edited by Wingnut
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On 11/30/2016 at 1:51 AM, Judge Smails said:

My annual Christmas plate.  Prime rib on the smoker, Savannah chopped house creamed corn, garlic mashed, green beans, rosemary rolls wreath.  Making it again in a few weeks.  It is so temperature dependent, don't know how you guys do it without a thermometer.  I use probes and a digital remote for mine.  Don't open the smoker.

I can't even describe how good this is.  Get the Costco prime, seasoned, bone-in.

http://imgur.com/a/cpGHS

What's the creamed corn recipe plz

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On 11/30/2016 at 5:00 AM, Buddy Ball 2K3 said:

Used the "perfect" method last year and it was absolutely fantastic, so I see no reason to try deviate from it. 

Wow, that looks good. We always do a XMAS prime rib, so maybe we'll try that this year.

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39 minutes ago, elbowrm said:

So if you do the perfect method, would sitting another hour or two outside the oven be a problem?  We would need to use it to cook other stuff.

This is why I am cooking mine on the grill (did it last year) so my oven is free!!

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50 minutes ago, elbowrm said:

So if you do the perfect method, would sitting another hour or two outside the oven be a problem?  We would need to use it to cook other stuff.

I did not let our sit (we have a large toaster over that we used for sides) but I can't see an issue with letting it sit  out as long as its wrapped up. 

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On 12/6/2010 at 3:16 PM, TheFanatic said:

Grilled Prime Rib 1

Grilled Prime Rib 2

Both bone in. One was frenched, and the other not. the frenching process is explained in detail with pictures too...

Is this method still the winner for grilling?  I'll be hosting my first prime rib christmas dinner this year.  Will be cooking on a BGE (knockoff).  

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