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Started By
Message
re: Prime Rib perfected - Christmas 2013 Edition
Posted on 8/24/12 at 10:09 am to KosmoCramer
Posted on 8/24/12 at 10:09 am to KosmoCramer
quote:
It was 5.99 a #. I think thats pretty damn reasonable. I think I got a nice cut, and it was $40 for the 6 #er.
Thanks! That ain't too bad, for the amount of people it feeds. For semi-special occasions, we get those packs of ribeyes at Chris' Speciality Meats and that's $30+ just for the two of us.
1
Posted on 8/24/12 at 2:13 pm to timbo
That looks so good 
Posted on 8/24/12 at 2:58 pm to KosmoCramer
Penzeys make a prime rib rub that I'm very fond of. I do these once or twice a year on the BGE for Christmas or Thanksgiving. My wife is a big primerib fan. Sear at 500 then roast indirect with oak/pecan till internal of 125.
Posted on 8/24/12 at 3:14 pm to KosmoCramer
How long did you microwave it before putting it in the oven?
Posted on 8/24/12 at 3:44 pm to Count Chocula
I parboiled it first.
Posted on 8/24/12 at 3:45 pm to KosmoCramer
quote:
I parboiled it first.
I hope you used crab boil.
Posted on 8/24/12 at 3:52 pm to KosmoCramer
looks great, thats one of my favorite cuts to cook. I've cooked a tenderloin the same way, start with large tenderloin or Prime Rib at room temp then place in pan (not on drip rack)at 500 degrees for 25 minutes and then turn off the oven and leave it alone for another full hour and 1\2, its nice and medium rare. I also use allego original and black pepper, try it next time.
I'll give your milk/sugar/water boiled corn idea a try.
allegro marinade
I'll give your milk/sugar/water boiled corn idea a try.
allegro marinade
This post was edited on 8/24/12 at 4:00 pm
Posted on 8/24/12 at 4:06 pm to KosmoCramer
good look'n piece of meat..
what kind of tenny shoes are those?
what kind of tenny shoes are those?
Posted on 8/24/12 at 4:11 pm to Ole Geauxt
Nikes 
Posted on 10/15/12 at 2:49 pm to KosmoCramer
So I was reading about a guy that was trying to make the perfect prime rib, with optimum juiciness, perfect crust and medium rare to the maximum extent.
Season the roast with salt and pepper and leave in the fridge on a rack uncovered overnight.
What he did was put the roast in the oven on 150 to 200(lowest you can go basically) and put a meat thermometer in there and cook it til it's at 118 degrees.
Tent it and let it rest for 30 minutes to an hour and a half.
Preheat oven to 500 or 550.
Put in the oven for 6-10 minutes until you have the desired crust.
This is what he came out with:
Dear. God.
Season the roast with salt and pepper and leave in the fridge on a rack uncovered overnight.
What he did was put the roast in the oven on 150 to 200(lowest you can go basically) and put a meat thermometer in there and cook it til it's at 118 degrees.
Tent it and let it rest for 30 minutes to an hour and a half.
Preheat oven to 500 or 550.
Put in the oven for 6-10 minutes until you have the desired crust.
This is what he came out with:
Dear. God.
Posted on 10/15/12 at 2:57 pm to KosmoCramer
Whoever gave you advice about the drippings needs to be removed from your list of food advisors tout suite. Have the cap cut off, then trussed back on with butchers twine.
Posted on 10/15/12 at 2:59 pm to KosmoCramer
The OP's looks good, but Jeez Louise, I'm gonna have to try one like that!
ETA: Sorry Kosmo, just saw that you were the OP'er.
ETA: Sorry Kosmo, just saw that you were the OP'er.
This post was edited on 10/15/12 at 3:01 pm
Posted on 10/15/12 at 3:02 pm to REB BEER
It's all good. frick, I want to make another one now
Posted on 10/15/12 at 3:04 pm to KosmoCramer
quote:
So I was reading about a guy that was trying to make the perfect prime rib, with optimum juiciness, perfect crust and medium rare to the maximum extent.
So is it his method you used?
I have been wanting to try the method on that guys website.
Were you going for Medium?
This post was edited on 10/15/12 at 3:05 pm
Posted on 10/15/12 at 3:06 pm to Catman88
No I didn't use this method.
I just cooked it high first, then cut the heat down and I wasn't happy but it was still delicious.
I might try this method tonight, and into tomorrow.
It cooks for around 6 hours on 150
I just cooked it high first, then cut the heat down and I wasn't happy but it was still delicious.
I might try this method tonight, and into tomorrow.
It cooks for around 6 hours on 150
Posted on 10/15/12 at 3:14 pm to KosmoCramer
Good job Kosmo. 
Now I'm hungry for some prime rib. so easy and so delicious.
Now I'm hungry for some prime rib. so easy and so delicious. Posted on 10/15/12 at 3:21 pm to KosmoCramer
quote:
It's all good. frick, I want to make another one now
yours looks good, like how mine has looked in the past
but Im doing the one you posted later
Holy shite that looks fantastic
Posted on 10/15/12 at 3:25 pm to stapuffmarshy
Posted on 10/15/12 at 3:42 pm to KosmoCramer
There is a little piece of equipment used in the industry called an Alto-Sham for dealing with large cuts of beef like the rib roast or a steamship round. It is the original wet it and forget it thing. Constant heat on the lower end on the scale produce amazing result 18 hours later for a steamship as well as prime ribbage.
Posted on 10/15/12 at 3:45 pm to CITWTT
Yeah they only run on the low end around 5,000 right?
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