Prime Rib perfected - Christmas 2013 Edition - Page 4 - TigerDroppings.com

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Motorboat
LSU Fan
At the camp
Member since Oct 2007
10231 posts

re: Prime Rib perfected - Christmas 2013 Edition


Going in:

About 15 minutes in at 450*:

About 110* internal temp:





This post was edited on 11/21 at 11:16 am


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crimsonsaint
New Orleans Saints Fan
Member since Nov 2009
32099 posts

re: Prime Rib perfected - Christmas 2013 Edition


Looking good. What all do you season yours with?





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stapuffmarshy
Syracuse Fan
lower 9
Member since Apr 2010
12905 posts

re: Prime Rib perfected - Christmas 2013 Edition


it looks great Kosmo

I will share though :)

one of my first jobs was in a steakhouse kinda learned what I like there


leave the fat cap on. I don't use Kosher Salt. I use what I call a beef base. rubbed on the rack top bottom and sides. top that with fresh cracked black pepper

use the drippings from that rub to make a au jus

then cook the rib rare, use the au jus to cook each cut to each person's satisfaction.

I like rare, my girl like med, bro likes med rare and his wife med well (she always gets the end piece)



now that isn't the one I use but it's not a liquid base, it's more like a wet/dry base


eta: the base creates almost a crust and keeps the juices in

but I must say, I want some prime rib after seeing yours



This post was edited on 11/21 at 11:31 am


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Motorboat
LSU Fan
At the camp
Member since Oct 2007
10231 posts

re: Prime Rib perfected - Christmas 2013 Edition


Just pulled some meat off the outside. Outstanding flavor and tenderness--as if it was going to be bad.





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

re: Prime Rib perfected - Christmas 2013 Edition


Out of the package.



Resting, uncovered in the fridge with kosher salt.



Should I score the fat cap now? Or just wait til it gets ready to go in?

This piece of meat is gorgeous.






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

re: Prime Rib perfected - Christmas 2013 Edition


quote:

Just pulled some meat off the outside. Outstanding flavor and tenderness--as if it was going to be bad.



Can i haz some picturez pleaze?






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

re: Prime Rib perfected - Christmas 2013 Edition









Needless to say, the method I used worked flawlessly.

Best Thanksgiving ever.






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

re: Prime Rib perfected - Christmas 2013 Edition


Christmas 2013:


We bought a 6 rib roast for $200 from the best meat market in Columbus, Ohio (IMO). It was excellent, but a little fatty for the price. I may try a different place next time to see what I can get. You can't really see the fat section in these pictures, but there was a large area on the lower side that was a large section of fat. It may be unavoidable, I don't know.

I used this recipe that I've been using for a few years:


I let it rest for 40 minutes since I timed it better, and we got a new oven which works great. I'm gonna try the convection roasting feature next time to see if I get the same results in less time.

Here are the pics:

Cutting the ribs away



The crust, which tasted excellent



On the table







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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


Who got to eat the bones?





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

re: Prime Rib perfected - Christmas 2013 Edition


I had one, it was awesome.

The meat was unbelievable, and 95% medium rare.







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