Thanks for bumping this thread. I logged on to search for info, and you saved me from searching.Doing my first rib roast tomorrow.Also serving steamed green beans, creamed spinach with jalapenos, smashed taters.Nice thread and great posts everyone. I'm doing two prime ribs today for the first time. Have a great holiday everyone.
Standing Rib Roast -- was on sale locally here for $7.00 per lb as it always is this time of year. GREAT Value.Are you all using the Prime Rib cut? About how much does that run a pound?
The cut is actually a rib roast or a standing rib roast, generally. The "Prime" part is usually a bit of a misnomer, as I suspect most rib roasts purchased at grocery stores are actually Choice grade.I am actually smoking a turkey and some sausage tomorrow, since we were in Hawaii for Thanksgiving and had burgers that day.Are you all using the Prime Rib cut? About how much does that run a pound?
I used to feel this way. When I was a kid, I always thought turkey was "meh" at best. Turns out my mom was overcooking it.Also, I have discovered that free range turkeys have lots more flavor than the average Butterball.GB you guys making good food.
I am doing goose this year, but it is more of a challenge/novelty than anything else.
Prime rib makes my mouth water (espesially with good horseradish).
Turkey makes my mouth dry.
Your guests should be thanking their lucky stars (and blue diamonds).
Cheers and happy holidays!
I'm coming over to your house for Thanksgiving next year and no, I'm not joking.I used to feel this way. When I was a kid, I always thought turkey was "meh" at best. Turns out my mom was overcooking it.Also, I have discovered that free range turkeys have lots more flavor than the average Butterball.GB you guys making good food.
I am doing goose this year, but it is more of a challenge/novelty than anything else.
Prime rib makes my mouth water (espesially with good horseradish).
Turkey makes my mouth dry.
Your guests should be thanking their lucky stars (and blue diamonds).
Cheers and happy holidays!
I have done a couple of free range turkeys on the BBQ pit/smoker and they have been fantastic.
You know that you would be perfectly welcome. We could even probably find a cranny for you to sleep in.I'm coming over to your house for Thanksgiving next year and no, I'm not joking.I used to feel this way. When I was a kid, I always thought turkey was "meh" at best. Turns out my mom was overcooking it.Also, I have discovered that free range turkeys have lots more flavor than the average Butterball.GB you guys making good food.
I am doing goose this year, but it is more of a challenge/novelty than anything else.
Prime rib makes my mouth water (espesially with good horseradish).
Turkey makes my mouth dry.
Your guests should be thanking their lucky stars (and blue diamonds).
Cheers and happy holidays!
I have done a couple of free range turkeys on the BBQ pit/smoker and they have been fantastic.
Well it's an upgrade to the cardboard box I'm sleeping in now.Alright, 2009 - the year I officially become a ward of the FFA.You know that you would be perfectly welcome. We could even probably find a cranny for you to sleep in.I'm coming over to your house for Thanksgiving next year and no, I'm not joking.I used to feel this way. When I was a kid, I always thought turkey was "meh" at best. Turns out my mom was overcooking it.Also, I have discovered that free range turkeys have lots more flavor than the average Butterball.GB you guys making good food.
I am doing goose this year, but it is more of a challenge/novelty than anything else.
Prime rib makes my mouth water (espesially with good horseradish).
Turkey makes my mouth dry.
Your guests should be thanking their lucky stars (and blue diamonds).
Cheers and happy holidays!
I have done a couple of free range turkeys on the BBQ pit/smoker and they have been fantastic.
Wow. We had 6 adults and 4 kids, and we consumed 3 lbs of picanha and 7 lbs of prime rib yesterday, plus cheesy potatoes, etc. Good eats.I'll have to post my picanha grilling method sometime. It was much more popular than the prime rib. I should have just made 10 lbs of that.3 lbs of leftovers.
Seven pound standing rib roast. Six adults -- only two of them are big red meat eaters. It all went perfectly to plan.Wow. We had 6 adults and 4 kids, and we consumed 3 lbs of picanha and 7 lbs of prime rib yesterday, plus cheesy potatoes, etc. Good eats.I'll have to post my picanha grilling method sometime. It was much more popular than the prime rib. I should have just made 10 lbs of that.3 lbs of leftovers.
I did the same thing last year, the key was a hot baking sheet with the juices. The problem I had was the salt I packed around the Prime Rib crusted nice but when I removed it, some got down with the juice so it was a tad salty. The pudding was excellent and easy.Did a Prime (not choice) standing roast last night. I also tried Yorkshire pudding with it, and it was AWESOME!...think pancake batter fried in the grease from the roast and covered with gravy.
Oh man...Yorkshire pudding (if done right) is amazing. I mean, sure, you want to go never eat anything but salad again after you eat it, but it's worth it.Did a Prime (not choice) standing roast last night. I also tried Yorkshire pudding with it, and it was AWESOME!...think pancake batter fried in the grease from the roast and covered with gravy.
I'd agree crust at end is not that big a deal. As much as a looks cool thing as much as anything. But still worth doing.JDo you think the browning at the end vs. start makes a big difference? I go old school Joy Of Cooking, which recommends preheating the oven to 550, then turning it down to 350 as soon as the roast goes in. I shoot for about 18 mins per pound (this is boneless). Scrumptious and SO easy.
scientifically, the answer is a definitive no. Some french guy that is the dean of food science had a show on foodnetwork they showed him cooking a steak in a 175 degree oven, no browning nothing. Just steak and slow heat until the steak reached the proper medium rare temp. They gave it to the host and he said it was the best tasting juciest steak he ever had. The food scientist guy said the browning of meat is mostly cosmetic, doesnt have anything to do with moisture retention and adds some flavor if anything.was an interesting show.Oh, you still get the crust thing this way. I just didn't know if searing at the beginning to seal in juices, blah blah blah, was supposed to make a difference.
I called the local chef from the country club and had him age the prime rib for me. In return I traded him a 12 pack of SkullSplitter Ale ( his favorite)I did it last year and it worked out very nicely.I STRONGLY recommend against the aging UNLESS you are absolutely certain your fridge is at the correct humidity and odor free. Frankly, aging beef is best left to professionals. A Rib Roast is damn fine right out of the butcher's case.Actually - I was wrong - he crusts at the end.
If I remember from the show, the crusting at the end is so short and the internal cooking has already stopped so it won't cook the medium rare portion any more - just the crust.Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved. Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve. Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.
1. Yes, it is more economical to have a butcher cut the bones out as you are paying by the pound, this is a 7 bone roast I did for Thanksgiving with the bones removed.http://public.fotki.com/Meglamaniac/new-smoker/dsc03746.htmlRemembered this from last year and plan on cooking one this year..
Some Questions/discussion topics:
** Is a bone in rib-eye about the same cut as prime rib with cost being taken into consideration?
** About how many pounds per person?
** Anyone ever tried the "rock salt" method for cooking this?
** Au Jus?/ Horsey sauce recipes?
** Aging advice?
Getting hungry already.......
http://www.bedbathandbeyond.com/product.as...mp;SKU=12123876Home Depot, Lowes and Ace all carry models as wellI'm so gonna try one this year.
Where can I get one of those leave in thermometers
Invaluable piece of equipment for stuff like this. Jhttp://www.bedbathandbeyond.com/product.as...mp;SKU=12123876Home Depot, Lowes and Ace all carry models as wellI'm so gonna try one this year.
Where can I get one of those leave in thermometers
Thanks Megla.I've never done a prime rib like that without the bones in. Not sure if it's wives tales but I always hear the old timers talk about how they like to cook stuff slowly with the bone. The "magic" stuff happens like when you make home made stock from the bones. I dunno. Could you tell any difference at all?1. Yes, it is more economical to have a butcher cut the bones out as you are paying by the pound, this is a 7 bone roast I did for Thanksgiving with the bones removed.http://public.fotki.com/Meglamaniac/new-smoker/dsc03746.htmlRemembered this from last year and plan on cooking one this year..
Some Questions/discussion topics:
** Is a bone in rib-eye about the same cut as prime rib with cost being taken into consideration?
** About how many pounds per person?
** Anyone ever tried the "rock salt" method for cooking this?
** Au Jus?/ Horsey sauce recipes?
** Aging advice?
Getting hungry already.......
2. Not pounds per person, a 10-12 oz cut is good for most people, here is the 16 lbs roast from Thanksgiving cut up
http://public.fotki.com/Meglamaniac/new-smoker/dsc03759.html
I varied the thickness of the cut for several pieces as we had kids, small adults, large males eating and I got @ 18 sclices out of it.
3. I have not tried this
4. I did not Au Jus for this, a simple but good recipe can be found here
http://www.foodnetwork.com/recipes/guy-fie...cipe/index.html
This will also show you how you can dry age you roast at home
I honestly could not tell the difference from this and any of the many bone in rib roasts I have done, it was wonderful.This was done on the new trailer smoker that my dad got me, I have several others as well, both verticle and horizontal.Thanks Megla.I've never done a prime rib like that without the bones in. Not sure if it's wives tales but I always hear the old timers talk about how they like to cook stuff slowly with the bone. The "magic" stuff happens like when you make home made stock from the bones. I dunno. Could you tell any difference at all?1. Yes, it is more economical to have a butcher cut the bones out as you are paying by the pound, this is a 7 bone roast I did for Thanksgiving with the bones removed.http://public.fotki.com/Meglamaniac/new-smoker/dsc03746.htmlRemembered this from last year and plan on cooking one this year..
Some Questions/discussion topics:
** Is a bone in rib-eye about the same cut as prime rib with cost being taken into consideration?
** About how many pounds per person?
** Anyone ever tried the "rock salt" method for cooking this?
** Au Jus?/ Horsey sauce recipes?
** Aging advice?
Getting hungry already.......
2. Not pounds per person, a 10-12 oz cut is good for most people, here is the 16 lbs roast from Thanksgiving cut up
http://public.fotki.com/Meglamaniac/new-smoker/dsc03759.html
I varied the thickness of the cut for several pieces as we had kids, small adults, large males eating and I got @ 18 sclices out of it.
3. I have not tried this
4. I did not Au Jus for this, a simple but good recipe can be found here
http://www.foodnetwork.com/recipes/guy-fie...cipe/index.html
This will also show you how you can dry age you roast at home
And was this on your smoker? I forget, what do you cook on and how did you do this one?
J
Cool. Tell me about the new smoker.JI honestly could not tell the difference from this and any of the many bone in rib roasts I have done, it was wonderful.This was done on the new trailer smoker that my dad got me, I have several others as well, both verticle and horizontal.Thanks Megla.I've never done a prime rib like that without the bones in. Not sure if it's wives tales but I always hear the old timers talk about how they like to cook stuff slowly with the bone. The "magic" stuff happens like when you make home made stock from the bones. I dunno. Could you tell any difference at all?1. Yes, it is more economical to have a butcher cut the bones out as you are paying by the pound, this is a 7 bone roast I did for Thanksgiving with the bones removed.http://public.fotki.com/Meglamaniac/new-smoker/dsc03746.htmlRemembered this from last year and plan on cooking one this year..
Some Questions/discussion topics:
** Is a bone in rib-eye about the same cut as prime rib with cost being taken into consideration?
** About how many pounds per person?
** Anyone ever tried the "rock salt" method for cooking this?
** Au Jus?/ Horsey sauce recipes?
** Aging advice?
Getting hungry already.......
2. Not pounds per person, a 10-12 oz cut is good for most people, here is the 16 lbs roast from Thanksgiving cut up
http://public.fotki.com/Meglamaniac/new-smoker/dsc03759.html
I varied the thickness of the cut for several pieces as we had kids, small adults, large males eating and I got @ 18 sclices out of it.
3. I have not tried this
4. I did not Au Jus for this, a simple but good recipe can be found here
http://www.foodnetwork.com/recipes/guy-fie...cipe/index.html
This will also show you how you can dry age you roast at home
And was this on your smoker? I forget, what do you cook on and how did you do this one?
J
I followed this recipe for the roast
http://www.wiviott.com/morefun.html
only I did not use my WSM, I used the horizontal with Pecan logs, cooked at 250 for @ 3.5 hours to 120, let stand for 30 minuted tented and then sliced and served.
GM,How was it?You know that you would be perfectly welcome. We could even probably find a cranny for you to sleep in.I'm coming over to your house for Thanksgiving next year and no, I'm not joking.I used to feel this way. When I was a kid, I always thought turkey was "meh" at best. Turns out my mom was overcooking it.Also, I have discovered that free range turkeys have lots more flavor than the average Butterball.GB you guys making good food.
I am doing goose this year, but it is more of a challenge/novelty than anything else.
Prime rib makes my mouth water (espesially with good horseradish).
Turkey makes my mouth dry.
Your guests should be thanking their lucky stars (and blue diamonds).
Cheers and happy holidays!
I have done a couple of free range turkeys on the BBQ pit/smoker and they have been fantastic.