Prime Rib perfected - Christmas 2013 Edition | Page 2 | TigerDroppings.com
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timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
2786 posts

re: Prime Rib perfected - Christmas 2013 Edition

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.


zjm7290
LSU Fan
Lafayette
Member since Sep 2011
73 posts

re: Prime Rib perfected - Christmas 2013 Edition
That looks so good


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Aubie Spr96
Auburn Fan
lolwut?
Member since Dec 2009
16056 posts

re: Prime Rib perfected - Christmas 2013 Edition
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.


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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
50809 posts

re: Prime Rib perfected - Christmas 2013 Edition
How long did you microwave it before putting it in the oven?


KosmoCramer
Ohio State Fan
Member since Dec 2007
48874 posts

re: Prime Rib perfected - Christmas 2013 Edition
I parboiled it first.


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
28248 posts

re: Prime Rib perfected - Christmas 2013 Edition
quote:

I parboiled it first.


I hope you used crab boil.


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Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
7054 posts

re: Prime Rib perfected - Christmas 2013 Edition
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
This post was edited on 8/24 at 4:00 pm


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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
39100 posts

re: Prime Rib perfected - Christmas 2013 Edition
good look'n piece of meat..
what kind of tenny shoes are those?


KosmoCramer
Ohio State Fan
Member since Dec 2007
48874 posts

re: Prime Rib perfected - Christmas 2013 Edition
Nikes


KosmoCramer
Ohio State Fan
Member since Dec 2007
48874 posts

re: Prime Rib perfected - Christmas 2013 Edition
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:

Image: http://www.seriouseats.com/images/20091218-rib-roast-perfect.jpg


Image: http://www.seriouseats.com/images/20091218-rib-roast-no-gray.jpg



Dear. God.



CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Prime Rib perfected - Christmas 2013 Edition
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.


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REB BEER
LSU Fan
La.
Member since Dec 2010
5469 posts

re: Prime Rib perfected - Christmas 2013 Edition
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.
This post was edited on 10/15 at 3:01 pm


KosmoCramer
Ohio State Fan
Member since Dec 2007
48874 posts

re: Prime Rib perfected - Christmas 2013 Edition


It's all good. frick, I want to make another one now


Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
40861 posts

re: Prime Rib perfected - Christmas 2013 Edition
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 at 3:05 pm


KosmoCramer
Ohio State Fan
Member since Dec 2007
48874 posts

re: Prime Rib perfected - Christmas 2013 Edition
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


Benchwarmer
LSU Fan
Member since Feb 2004
4902 posts

re: Prime Rib perfected - Christmas 2013 Edition
Good job Kosmo. Now I'm hungry for some prime rib. so easy and so delicious.


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stapuffmarshy
Syracuse Fan
lower 9
Member since Apr 2010
12905 posts

re: Prime Rib perfected - Christmas 2013 Edition
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


KosmoCramer
Ohio State Fan
Member since Dec 2007
48874 posts

re: Prime Rib perfected - Christmas 2013 Edition
Here are the links to give this guy credit:

The process he used to find the best way

The Recipe



CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Prime Rib perfected - Christmas 2013 Edition
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.


KosmoCramer
Ohio State Fan
Member since Dec 2007
48874 posts

re: Prime Rib perfected - Christmas 2013 Edition
Yeah they only run on the low end around 5,000 right?


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