Prime Rib recipes needed
- Thread starter pharman
- Start date
Chubbs103
US Veteran
Turns out there is a learning curve on the ceramic egg grills. If you let them get too warm, they will NOT cool down. Even over a 2.5 hour cook. I was aiming for 250 deg and it held ~275 for most of the cook.
Still came out fantastic.
Still came out fantastic.
That looks like a Cutco slicer...
That looks like a Cutco slicer...
Yes sir it is! Cutco 1724 - best slicing knife I've ever used. I've been partial to Henckels near forever, but this knife is the real deal.
Cutco's #77 kitchen shears are best in class too.
Any word from pharman how it turned out?
Apicius, the 1st century Roman, said: "we eat first with our eyes".
After reading this entire thread I am going to need a Lamaze class.
After reading this entire thread I am going to need a Lamaze class.
UPDATE
Received a PM from pharman this AM, and he is having some technical issues with his computer or internet. His problems are preventing him from posting on the board. He requested that I post a short message on his behalf.
Due to a member of the family that fell ill suddenly - he didn't attempt his roasting. Everyone should be well again in a few days, and he is going to try it out for New Years eve when the entire family can be there.
Wishing Roger and his family the best. Hopefully his technical issues will be resolved and have him with us again soon.
Received a PM from pharman this AM, and he is having some technical issues with his computer or internet. His problems are preventing him from posting on the board. He requested that I post a short message on his behalf.
Due to a member of the family that fell ill suddenly - he didn't attempt his roasting. Everyone should be well again in a few days, and he is going to try it out for New Years eve when the entire family can be there.
Wishing Roger and his family the best. Hopefully his technical issues will be resolved and have him with us again soon.
OP
Thanks burneyr and handejector for your help...
Thank you burneyr for posting this for me...we will try roasting again this coming weekend...ALSO thank you Lee (handejector) for letting me know what to do to correct this "respond" problem...I appreciate this...Roger
Thank you burneyr for posting this for me...we will try roasting again this coming weekend...ALSO thank you Lee (handejector) for letting me know what to do to correct this "respond" problem...I appreciate this...Roger
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MetalMan
Member
CAJUNLAWYER
Member
My little two bone rib roast that has been dry aging for a couple of weeks. It is now trimmed off the pellicle ( the dry crusty parts) and the first seasoning done. I used melted beef tallow as a binder to hold the salt, pepper and garlic powder.
Tomorrow I'll do the final seasoning and cook. I haven't decided I will do a reverse sear with the pellet grill for a slight smoky flavor or if I drop it in the Sous Vide.
That thing has a beautiful cap on it. Me, I'd take the cap off, roll it and save it for sharing with someone I love very much-me.
I would need a cosigner.
And that's why we went with a crown roast of pork for Christmas.
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We bought a prime rib prior to Christmas but it was choice not prime...in store sale if we bought 100 in groceries we got 3 dollars off a pound on the roast. Saved 36 dollars. I just hocked a S&W so didn't need to make a loan to buy it. I cut in half as it's just my wife and I It was one of the most tender and flavorful we've had since we raised our own beef. I got the gun out of the hock shop already...LOL...bought another,too
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OP
My prime rib "report"
Thanks for all the suggested cooking methods...I incorporated a number of them in how I cooked my prime rib...I'll go step by step here:
Took prime rib (9 pound) out of frig 2 hours before cooking...rubbed the outside with EV olive oil and slathered on copius amounts of Montreal Steak Seasoning...also sliced garlic cloves in 1/2 and inserted them in various places on the roast after making small slits in the meat...also inserted several garlic clove halves between the bones and the meat that had been tied together by the butcher...after standing for 2 hours I cooked it accordingly:
Roasted in oven at 450 degrees F for 15 minutes, then turn down oven to 325 degrees F...roasted it for 2 1/2 hours till internal temp in thickest part reached 125 degrees F...took out of oven and covered completely with aluminum foil and let stand for 30 minutes...now for the au jus:
Made the au jus with 24 fl.oz. of beef BROTH (NOT stock) heated almost to a boil...stirred in 1 packet of powdered au jus mix...stirred in 1 Tablespoonful of Worcestershire sauce...and MOST IMPORTANT next step...from the bottom of the roasting pan, drain excess grease, then scrape all the brown crusted remains on the bottom of the pan, add a little beef broth and add this to the au jus you are making...
This prime rib turned out FANTASTIC! Absolutely the BEST tasting and MOST tender beef I have ever eaten...my Family was very happy with how it turned out...I think they all want it again next year!
Once again thank you all for your cooking tips...I wish you all a very happy and prosperous New Year...Roger
Thanks for all the suggested cooking methods...I incorporated a number of them in how I cooked my prime rib...I'll go step by step here:
Took prime rib (9 pound) out of frig 2 hours before cooking...rubbed the outside with EV olive oil and slathered on copius amounts of Montreal Steak Seasoning...also sliced garlic cloves in 1/2 and inserted them in various places on the roast after making small slits in the meat...also inserted several garlic clove halves between the bones and the meat that had been tied together by the butcher...after standing for 2 hours I cooked it accordingly:
Roasted in oven at 450 degrees F for 15 minutes, then turn down oven to 325 degrees F...roasted it for 2 1/2 hours till internal temp in thickest part reached 125 degrees F...took out of oven and covered completely with aluminum foil and let stand for 30 minutes...now for the au jus:
Made the au jus with 24 fl.oz. of beef BROTH (NOT stock) heated almost to a boil...stirred in 1 packet of powdered au jus mix...stirred in 1 Tablespoonful of Worcestershire sauce...and MOST IMPORTANT next step...from the bottom of the roasting pan, drain excess grease, then scrape all the brown crusted remains on the bottom of the pan, add a little beef broth and add this to the au jus you are making...
This prime rib turned out FANTASTIC! Absolutely the BEST tasting and MOST tender beef I have ever eaten...my Family was very happy with how it turned out...I think they all want it again next year!
Once again thank you all for your cooking tips...I wish you all a very happy and prosperous New Year...Roger
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