Prime Rib perfected - Christmas 2013 Edition - Page 2 - TigerDroppings.com

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timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
2167 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.






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zjm7290
LSU Fan
Lafayette
Member since Sep 2011
72 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
14374 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
49165 posts

re: Prime Rib perfected - Christmas 2013 Edition


How long did you microwave it before putting it in the oven?





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KosmoCramer
Ohio State Fan
Cornell Fan
Member since Dec 2007
44423 posts

re: Prime Rib perfected - Christmas 2013 Edition


I parboiled it first.





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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
25435 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
6845 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
37136 posts

re: Prime Rib perfected - Christmas 2013 Edition


good look'n piece of meat..
what kind of tenny shoes are those?






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KosmoCramer
Ohio State Fan
Cornell Fan
Member since Dec 2007
44423 posts

re: Prime Rib perfected - Christmas 2013 Edition


Nikes





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KosmoCramer
Ohio State Fan
Cornell Fan
Member since Dec 2007
44423 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:






Dear. God.







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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
The South
Member since Dec 2010
4462 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


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KosmoCramer
Ohio State Fan
Cornell Fan
Member since Dec 2007
44423 posts

re: Prime Rib perfected - Christmas 2013 Edition




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






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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
39796 posts
 Online 

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


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KosmoCramer
Ohio State Fan
Cornell Fan
Member since Dec 2007
44423 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






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Benchwarmer
LSU Fan
Member since Feb 2004
4859 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






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KosmoCramer
Ohio State Fan
Cornell Fan
Member since Dec 2007
44423 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







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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.





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KosmoCramer
Ohio State Fan
Cornell Fan
Member since Dec 2007
44423 posts

re: Prime Rib perfected - Christmas 2013 Edition


Yeah they only run on the low end around 5,000 right?





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