{Alton Brown voice} Now that is some good eats{Alton Brown voice}This is far and way my favorite rib roast recipe
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Prime Rib Christmas Supper (2 Viewers)
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grateful zed
Footballguy
the best way to prepare prime rib is to vacuum seal it and freeze it for a year. absolutly the best way to cure it.
snitwitch
Footballguy
Blowtorch Prime Rib.
I may try this method with the 2.5 lb NY strip roast we're cooking for xmas -- it's similar to how I like to do big cuts of beef, but I generally use a grill or hot pan to sear and a low oven to cook instead of a blowtorch to sear and a low oven to cook.
My only gripe with this recipe is the 275 cooking temp, I might go even lower, assuming I had enough time to pull it off.
I may try this method with the 2.5 lb NY strip roast we're cooking for xmas -- it's similar to how I like to do big cuts of beef, but I generally use a grill or hot pan to sear and a low oven to cook instead of a blowtorch to sear and a low oven to cook.
My only gripe with this recipe is the 275 cooking temp, I might go even lower, assuming I had enough time to pull it off.
snitwitch
Footballguy
Depends on your oven (convection or conventional, does it run hot, etc..?), and what temp you're cooking at. I might leave yourself 2 extra hours and turn the heat down later if it ends up cooking too fast, maybe? Many variables at work here
Hawks64
Footballguy
It's a conventional oven and runs pretty even. I plan on doing the 450 for 15 then 375 for the remainder.Depends on your oven (convection or conventional, does it run hot, etc..?), and what temp you're cooking at. I might leave yourself 2 extra hours and turn the heat down later if it ends up cooking too fast, maybe? Many variables at work here
snitwitch
Footballguy
I think an hour will probably be more than enough extra time. But monitor temps closely!!It's a conventional oven and runs pretty even. I plan on doing the 450 for 15 then 375 for the remainder.Depends on your oven (convection or conventional, does it run hot, etc..?), and what temp you're cooking at. I might leave yourself 2 extra hours and turn the heat down later if it ends up cooking too fast, maybe? Many variables at work here
Hawks64
Footballguy
Digital remote thermometers. One for each roast, if it's rising too fast I will take the oven temp down.
bakes
I am the Beer God!
:reported: I'm sorry, but pornography like that isn't gonna fly here. Have a nice season(ed slab of smoked prime rib), guy.
p.s.
:drool:
Capella
Footballguy
Cooking this tonight. Going to pull it at 120.
Was thinking of rubbing it with sea salt, pepper and granulated garlic. Was going to use real garlic, but afraid it will burn and ruin the roast.
Going to put a little beef stock and wine in the pan underneath, along with a little rosemary and mushrooms and onions.
Pray for me.
Was thinking of rubbing it with sea salt, pepper and granulated garlic. Was going to use real garlic, but afraid it will burn and ruin the roast.
Going to put a little beef stock and wine in the pan underneath, along with a little rosemary and mushrooms and onions.
Pray for me.
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desert rose
Footballguy
Don't forget the Yorkshire pudding.
tipsy mcstagger
Footballguy
Sadly....I had to do it in the oven yesterday as we were under tornado warnings. Still....that was one of the best pieces of meat I've ever cooked.
SofaKings
Footballguy
Awesome C! Talk about how you grilled it please? Thx.
culdeus
Footballguy
direct heat briefly on the rib side then set well away from direct heat. rotated end to end just once at about 2.5 hours. kept heat for the most part near 225 using mesquite and charcoals. It was roughly 10 pounds and only took about 4:15 on the grill to get to 125. Was anticipating about 5hrs especially with the snowstorm.
Summer Wheat
Footballguy
I have six 1lb ribeyes.
Should I grill them or roast them like a prime rib?
Should I grill them or roast them like a prime rib?
fasteddie_21
2006 NM Poker Champ
Thanks to some stupid deals @ the stores around here, we got a 4-rib 8lb roast that has been dry-aging in my fridge for 4 days. About to throw her in the oven in about an hour.
CAN
NOT
WAIT!
:drool:
CAN
NOT
WAIT!
:drool:
E Street Brat
Footballguy
Grill them. Why in the world would anybody roast a steak if they have a grill?
grateful zed
Footballguy
update?
Judge Smails
Footballguy
because that's how you really cook a steak properly. 2 minute per side sear + 500 degree oven for 6-8 minutes beats the grill for good cuts of meat - sorry.E Street Brat said:
fasteddie_21
2006 NM Poker Champ
If this is refering to me, the standing rib roast is on the counter, coming up to room temp. I have rubbed down the 4-bone roast w/ canola oil, about 2tsp of salt, then about 1.5tsp of pepper and have the thermometer in it. We have a convection oven, so it's set for 225. It is going in the oven in about 20 mins. I assume around 2.5-4 hours (not sure how long). Thermometer is set to 122 and then will come out, oven up to 500, then back in for 10 more mins, then rest for 30 mins. Again,CAN NOTWAIT!
tipsy mcstagger
Footballguy
The judge is right. About really good steaks. Most of us only eat prime.....right?
fasteddie_21
2006 NM Poker Champ
Well, that was awesome! Been wanting to make one of these for years, but always thought they were too expensive. Well, it turned out awesome. I have a pic or two we need to upload.Ended up pullling it at 122, let it carry over to 130. During the carryover, I went ahead and baked my home made rolls and then cranked up the convection oven up to 500 and put the roast back in to crust. Actually about 5.5 mins, it was perfect. Let it rest for about 30 mins while I finished the stuffed mushrooms and our amazing mashed potatoes (w/ dijon mustard, garlic, heavy cream and butter) and then carved it.
My lord was that thing juicy and coupled w/ the red wine jus that we made, I pretty much knocked this outta the park!
My cooking definitely was rewarded last night.Today, we're having some of the leftover lobster bisque that I made for Christmas Eve, along w/ the salad that someone in this thread said they were having (mixed greens, candied walnuts, Gorgonzola, and raspberry vinaigrette), then left over SRR for dinner. Yum-my!
A little holiday food pron
Pop's rig
http://public.fotki.com/Meglamaniac/christ...9/dsc04430.html
A 7 bone 13 lb rib roast trimmed and cover with a wet mexican pepper rub
http://public.fotki.com/Meglamaniac/christ...9/dsc04433.html
Cooked with oak bone side to the flames at 375 for 45 minutes and then
http://public.fotki.com/Meglamaniac/christ...9/dsc04434.html
moved away from the heat and rotated
http://public.fotki.com/Meglamaniac/christ...9/dsc04439.html
Pulled at 125 and let stand for 30 minutes, bones cut away and sliced half for dinner, saved half for Sunday football
http://public.fotki.com/Meglamaniac/christ...9/dsc04446.html
Also did 4 slabs of bbacks
http://public.fotki.com/Meglamaniac/christ...9/dsc04443.html
cooked at 350 for @ 2 hours and Memphis dry rubbed (Rendezvous-Christmas gift)
http://public.fotki.com/Meglamaniac/christ...9/dsc04453.html
Pulled and cut
http://public.fotki.com/Meglamaniac/christ...9/dsc04447.html
http://public.fotki.com/Meglamaniac/christ...4450.html#media
Chicken breast grilled and then boiled in a half and half of water and Mixon's BBQ sauce for 15 minutes
http://public.fotki.com/Meglamaniac/christ...9/dsc04454.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04448.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04449.html
If you have never done chicken this way I highly recommendon trying it, very flavorful and very moist
Veggies in foil, baked potatoes, ribs, chicken and prime rib
http://public.fotki.com/Meglamaniac/christ...9/dsc04445.html
Grilled romane lettuce
http://public.fotki.com/Meglamaniac/christ...9/dsc04451.html
Pop's rig
http://public.fotki.com/Meglamaniac/christ...9/dsc04430.html
A 7 bone 13 lb rib roast trimmed and cover with a wet mexican pepper rub
http://public.fotki.com/Meglamaniac/christ...9/dsc04433.html
Cooked with oak bone side to the flames at 375 for 45 minutes and then
http://public.fotki.com/Meglamaniac/christ...9/dsc04434.html
moved away from the heat and rotated
http://public.fotki.com/Meglamaniac/christ...9/dsc04439.html
Pulled at 125 and let stand for 30 minutes, bones cut away and sliced half for dinner, saved half for Sunday football
http://public.fotki.com/Meglamaniac/christ...9/dsc04446.html
Also did 4 slabs of bbacks
http://public.fotki.com/Meglamaniac/christ...9/dsc04443.html
cooked at 350 for @ 2 hours and Memphis dry rubbed (Rendezvous-Christmas gift)
http://public.fotki.com/Meglamaniac/christ...9/dsc04453.html
Pulled and cut
http://public.fotki.com/Meglamaniac/christ...9/dsc04447.html
http://public.fotki.com/Meglamaniac/christ...4450.html#media
Chicken breast grilled and then boiled in a half and half of water and Mixon's BBQ sauce for 15 minutes
http://public.fotki.com/Meglamaniac/christ...9/dsc04454.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04448.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04449.html
If you have never done chicken this way I highly recommendon trying it, very flavorful and very moist
Veggies in foil, baked potatoes, ribs, chicken and prime rib
http://public.fotki.com/Meglamaniac/christ...9/dsc04445.html
Grilled romane lettuce
http://public.fotki.com/Meglamaniac/christ...9/dsc04451.html
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Judge Smails
Footballguy
:sportingwood:
snitwitch
Footballguy
Snapped a pic of our Xmas "roast" this year at the last minute, before I cleaned up. Just 2 of us and our toddler eating so we didn't need a huge amount of meat.
Basically a 2.5 lb NY Strip roast, seared quickly on all sides in veggie oil over high heat, allowed it to rest for 30 minutes, then finished in a 200 degree oven -- took about 1.5 hours of oven time. Whilst in the oven, it sat in a saute pan full of butter, garlic, and thyme, I basted every 15 minutes or so.
Served it with a nice cab, a "beurre colbert" compound butter (reduced veal stock, butter, shallot, tarragon, parsley, meyer lemon juice), yorkshire puddings, braised leeks, and a salad.
Basically a 2.5 lb NY Strip roast, seared quickly on all sides in veggie oil over high heat, allowed it to rest for 30 minutes, then finished in a 200 degree oven -- took about 1.5 hours of oven time. Whilst in the oven, it sat in a saute pan full of butter, garlic, and thyme, I basted every 15 minutes or so.
Served it with a nice cab, a "beurre colbert" compound butter (reduced veal stock, butter, shallot, tarragon, parsley, meyer lemon juice), yorkshire puddings, braised leeks, and a salad.
fasteddie_21
2006 NM Poker Champ
I just used a roasting pan that has a grill/grate in the bottom that keeps the roast out of the goodness which then later goes on the cooktop for a red wine reduction
SofaKings
Footballguy
What internal temp am I looking for? It is at 116 right now.
tipsy mcstagger
Footballguy
Megla.....I love you.
SofaKings
Footballguy
Ok, I took it out at 135. It is resting.
SofaKings
Footballguy
Jack Mixon? Is that the guy on the bbq masters show?
No that is Myron Mixon of Jack's old south, he is in Unadilla GA. about 20 minutes south of my dad's (Perry) got 4 bottles of his viniger sauce at Thankgiving along with some George's Sauce out of Nashville NC.
Wingnut
Footballguy
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jdoggydogg
Footballguy
Prime rib roast is now my permanent Christmas treat.
I put a dry rub on the meat, push the hot coals way off to the side, and cook the roast for about two hours on the grill.
Don't forget the hickory chips. I soak them in a bowl with a cup of red wine and a cup of water.
I put a dry rub on the meat, push the hot coals way off to the side, and cook the roast for about two hours on the grill.
Don't forget the hickory chips. I soak them in a bowl with a cup of red wine and a cup of water.
TheFanatic
Footballguy
KGB
Footballguy
TheFanatic
Footballguy
Thank you sir. I really appreciate that.The prime rib is so good that we just did it for a local food magazine in St. Louis. Last week we had a photographer out at the house of the third grilling fool for a photoshoot. They actually paid us to write up an article about that and a few other recipes. Yeah, I don';t believe it either...
TheFanatic
Footballguy
Well? Did you slip into a beef induced coma from the overindulgance?Prime rib about to be carved.
Mad Cow
Welshers and Dawdlers Beware!
Again, it slipped a bit higher after I pulled it. I have a new thermometer I will be using when I do this again in December, but my oh my it was good. The best thing about prime rib is it is so easy to make and do well.Well? Did you slip into a beef induced coma from the overindulgance?Prime rib about to be carved.
TheFanatic
Footballguy
Yet so many people are intimidated by it... I realize it's expensive, but it's so easy and so good...Again, it slipped a bit higher after I pulled it. I have a new thermometer I will be using when I do this again in December, but my oh my it was good. The best thing about prime rib is it is so easy to make and do well.Well? Did you slip into a beef induced coma from the overindulgance?Prime rib about to be carved.
Mad Cow
Welshers and Dawdlers Beware!
Because of cost, the only time I do it is Christmas because the grocery here puts them on super sale from now till Christmas - down to anywhere from $3.49 to $3.99 a lb. I will happily pay that for the payout. $30, you bet. $60? Not so much.Yet so many people are intimidated by it... I realize it's expensive, but it's so easy and so good...Again, it slipped a bit higher after I pulled it. I have a new thermometer I will be using when I do this again in December, but my oh my it was good. The best thing about prime rib is it is so easy to make and do well.Well? Did you slip into a beef induced coma from the overindulgance?Prime rib about to be carved.
TheFanatic
Footballguy
THis. Take it off around 120 and let it rest where it will continue to cook. Let it rest about 15 minutes and then slice so the juices aren't still in an excited state when you make the first cut. Put a nice rub or slather it with a basting sauce during the process...
