Fantasy Football - Footballguys Forums
Welcome to Our Forums. Once you've registered and logged in, you're primed to talk football, among other topics, with the sharpest and most experienced fantasy players on the internet.
Prime Rib Christmas Supper (2 Viewers)
- Thread starter Tag
- Start date
James Daulton
Footballguy
I do a glazed carrots that my family likes, peel and mandolin slice carrots, is a skillet cook over medium heat along with peeled and finely diced cranny smith apples. glaze consist of apple juice, brown sugar, maple syrup, caramel, cinnamon sticks, black pepper and nutmeg, cook till soft, remove the cinnamon sticks and serve
I prefer to do a wet rub with EVO, Worcestershire, black pepper, white pepper, rosemary and Mexican chili powder
culdeus
Footballguy
Prime rib is a bit different than tenderloin in that the fat content is higher, spices are fat soluble but need sufficent time to travel. You are better off with an injection if short on time. Otherwise you should plan on 2-3 days and up to 5 if you want to douse the rib in a ton of stuff that isn't salt.
Because of the fat content and the direct cooking methods most will end up using the flavors in the rubs are unlikely to come thru except in the outer ring of fat which few will eat (assuming just rubbed on). It might make for a better visual presentation, however. If really wanting to up the visual appearance use some sugar.
Because of the fat content and the direct cooking methods most will end up using the flavors in the rubs are unlikely to come thru except in the outer ring of fat which few will eat (assuming just rubbed on). It might make for a better visual presentation, however. If really wanting to up the visual appearance use some sugar.
Capella
Footballguy
Don't feel like it needs much on it other than some salt and pepper. You're already paying for the flavor.
Mr. Ected
Footballguy
Never done it, but you want to sear it afterwards to get the crispy outside. Look at the Reverse Sear Method, just replace the Sous Vide for the initial oven cooking
xulf
Footballguy
Im making this with it http://www.realsimple.com/food-recipes/browse-all-recipes/pears-blue-cheese-prosciutto along with salad, fresh bread (with roasted garlic to spread on it).
James Daulton
Footballguy
How about a unique green side? Not the typical brussel sprouts, green bean casserole, etc.
adonis
Footballguy
Thanks. I had a video showing someone do this. I would sous vide it for about 6-8 hours, then put rub on it, and into a 500 degree oven. The guy suggested using egg whites to coat the steak and make the rub stick, as well as to form a crust. That was new to me...anyone in here do such a thing to their meat before?
I sous vide other meats and get a good crust on them by direct contact with a blazing hot cast iron sklilet...but with such a big piece of meat, that is unlikely to create the crust I want...so I'm curious if others have done this method and if so, what did they do to create a good crust.
It may be that I'm taking a non-traditional path to cooking a very traditional meal.
Redwes25
Footballguy
I highly recommend this very simple Sweet Potato/Carrot Puree which is just flat out awesome from the classic 1980s cookbook Silver Palate - http://www.epicurious.com/recipes/member/views/sweet-potato-and-carrot-puree-50039264
It is very simple and easy. If unable to find Creme Fraiche you can just use sour cream.
Also, these potatoes are obscene but awesome - http://www.foodandwine.com/recipes/creamy-potatoes-with-bacon
I do a beef tenderloin with a bordelaise sauce (replacing butter for the beef marrow for ease) with two sides above and then just simple green beans as my last side.
Last edited by a moderator:
I do a sweet and sour collard greens in my cast iron Dutch oven that that is really nice.
http://allrecipes.com/recipe/218497/sweet-and-sour-greens/
culdeus
Footballguy
Agree here. But it's still a really dense cut to think that salt can make it deep without help, or time.
The Noid
Avoid me!
I've got two first-cut roasts, about 6 pounds each. Even though it's not a whole 12 pound roast, I still do the calculation for a 12 pounder, if I'm roasting them together, right?
Capella
Footballguy
The Noid
Avoid me!
Ok, so will cook them together at the 6-pound calculation. Another question: to get it closer to the medium side of medium-rare, I assume leave it in the oven longer (and not roast it longer at 500 degrees?)
culdeus
Footballguy
McGarnicle
Footballguy
We're at my parents' house in CT and I was just informed I'm in charge of the prime rib on Christmas day. 
Keerock
Footballguy
Embrace it GB... easy victory.We're at my parents' house in CT and I was just informed I'm in charge of the prime rib on Christmas day.
James Daulton
Footballguy
Wingnut
Footballguy
Judge Smails
Footballguy
This is a bold move. I would try it out personally before making it the centerpiece of a holiday meal. Intrigued on how it would turn out. Roasting or smoking a prime rib just turns out perfect. What's the benefit of sous vide in this situation?adonis said:
shadrap
Footballguy
Doing two 6 lb prime rib roasts already seasoned. Quick question(to avoid 18 pages of reading) : Somehow get the internal temp to 120, let rest for 1/2 hour or so? correcto? Also just put meat thermometors in so point is in approx. the center of meat & not bone?
thanks gents. This is very helpful & maybe have more time to delve into it on Saturday morning, but that is when I cook. Merry Christmas!!!!!!!!!!!!!!
p.s. I'm doing the collard greens. easy recipe.
thanks gents. This is very helpful & maybe have more time to delve into it on Saturday morning, but that is when I cook. Merry Christmas!!!!!!!!!!!!!!
p.s. I'm doing the collard greens. easy recipe.
Capella
Footballguy
James Daulton
Footballguy
Smails you are two for two on recipe submissions on this site. Well done sir. Huge
adonis
Footballguy
Perfectly done from end to end without much risk or stress. Vacuum seal, set water temp and timer, and go about my business. Then figure out how to get a crust and I'm done.
Doing prime rib via roasting, I'd be more concerned about over or under cooking it, although a crust would be much easier to achieve.
It's currently vaccuum sealed and in the freezer waiting to be thawed so I haven't yet 100% confirmed Sous vide, but it's the most likely option at this point.
adonis
Footballguy
The bluetooth Anova. I mean, I could also roast it in the oven, gas grill, or weber smokey mountain bullet - but with this being the first time I figured I'd go with what's most consistent for meat - sous vide, for me at least. Grilling would be second most consistent, and I roast meat almost never, hence the hesitation.
culdeus
Footballguy
Judge Smails
Footballguy
I'm eating less meat these days, but when I do I want it glorious. If the object is just being safe with over or under cooking that's easy. If you have a thermapen or better yet a Maverick dual probe with remote you are gold. While I cook a lot of steaks etc by sense of time and feel/touch now (Alton Brown, 2 minute sear in cast iron, oven at 500 degrees for 6-8 minutes, longer for really thick cuts, let it rest) I always use a thermometer for bigger cuts of meat. Prime Rib, Pork Shoulder, Racks of Lamb, etc. It's too simple.proninja said:
https://www.amazon.com/Maverick-Wireless-Thermometer-Original-Temperature/dp/B00ANCQELE
You get an alarm at whatever temperature you want. You allow for the rest and the internal temp to rise. You get either the smoke and crust if on the smoker, or even in the oven (I love roasting) you get the crust, the fat doing it's thing, drippings from the seasoning (I love Lindberg Snider Porterhouse seasoning so I bet this would be awesome)
https://www.amazon.com/Sniders-Prime-Rib-Roast/dp/B00A93ZHQK/ref=pd_sim_325_2?_encoding=UTF8&psc=1&refRID=GZM9YYC0M76NDHZGWRG6
Not knocking what I don't know, but hard for me to see the benefits of boiling a great, expensive piece of meat that's a holiday centerpiece in a bag over this. But please report back. It's a technique I'd like to learn. I've seen it on the food network done for fish, etc.
James Daulton
Footballguy
@Judge Smails's post was neither salty nor disrespectful. The problem isn't him it's you. We get it, everything you do is professional grade and nothing less is acceptable. Congratulation for being you.proninja said:
You got salty in a hurry. I have a thermapen, thanks. I have a thermopop. I have a maverick dual probe. I have a dual probe for my BGE. I have a different dual probe. My Traeger has a thermometer probe. My oven has a thermometer probe. I promise you I'm familiar with temperature control and how to cook a roast.
You say that you aren't knocking what you don't know, and then you describe Sous Vide as boiling, which is pretty much the definition of knocking and describes a level of ignorance that most certainly shows that you don't know what you're talking about. It is a style of cooking that Thomas Keller liked so much he wrote a book about it. But, you know, I'm sure he should just buy a thermometer and maybe cook a little bit more so he can get a sense of time and feel/touch like you.
Last edited by a moderator:
Galileo
Footballguy
Alright, I just purchased a monster rib roast, 7 bone - 22+ pounds, for Christmas dinner. I was thinking of trying the high heat/shut the oven off technique. I have done that for smaller/other cuts of roasts with some success in the past. But no way I am putting this beast into a 500 degree oven for 110 minutes as the math would suggest. How should I adjust for such a large roast? Should I cut it into smaller sections? Just cut the time in half? I don't know why I came up with half, but it seems to sear that thing for for any longer than 45-50 min would be torturous, even if it is big. Maybe I should abandon this technique and just go low and slow for several hours...
Advice from the experts?
Advice from the experts?
James Daulton
Footballguy
I'd listen to your instincts and not do the perfect method with that Flinstone's cut. There are plenty of other methods that will produce excellent results including the one @coyote5 mentioned above.
In The Zone
Footballguy
Made this over the Thanksgiving weekend and will make it again for Christmas dinner @ my house.
The wife thinks I'm a Gordon Ramsey clone, especially when I tell her to Piss Off.
Thanks your Honor.
BlueDredSo
Footballguy
I can't stand the word "supper"
Wingnut
Footballguy
CabinFever
Footballguy
wife is doing prime rib for the first time. I will report back after Christmas, unless I die from eating it.
In The Zone
Footballguy
Heading out to Costco in the morning and will definitely check these out. This may be my New Years Eve dinner.
♨
?
♨
?
Mr. Ected
Footballguy
Don't buy it now for NYE unless you are going to freeze it or dry age it. Too long. I had a butcher last weekend tell me to wait for one for Christmas day.
