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KosmoCramer
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Member since Dec 2007
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Prime Rib perfected - Christmas 2013 Edition

Christmas EDIT on the Bottom of the first post

My first try

So anyway, I bought it at a wholesale meat place earlier in the day, they cut it right off a huge slab of meat from the cooler. I rubbed it down with EVOO and used two tsp of Sea Salt and 2 tsp of freshly ground black pepper rubbed into the fat cap(I think that's what it's called)

Image: https://sphotos-a.xx.fbcdn.net/hphotos-snc7/394361_10102121523272275_1753807489_n.jpg


Put it in the oven with an electric meat thermometer at 500 degrees for 17 minutes then lowered it to 350 until it was 125 degrees internally.

Image: https://sphotos-b.xx.fbcdn.net/hphotos-ash4/391498_10102121941743655_942810416_n.jpg



Let it rest for 20 mins under foil and cut the bones off and then just kinda started cutting slabs of meat

Image: https://sphotos-b.xx.fbcdn.net/hphotos-ash4/408253_10102122018145545_2054748719_n.jpg



I made milk/sugar/water boiled corn and baked potatos rubbed with EVOO and S & P, it was soo delicious.

I may have over cooked it a little? I'm not sure, the middle was so juicy and beautifully pink it was heavenly. Probably the best meal I've ever made, but mostly cause I LOVE Prime Rib.

Christmas 2013 Edit (full post on page 4):

6 rib roast, $200 piece of meat

I used the recipe on page 2 again, and I think this came out about as perfect as possible.

What do you think?

Final result

This post was edited on 12/26 at 3:24 pm



KosmoCramer
Ohio State Fan
Member since Dec 2007
50606 posts
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re: Prime Rib perfected - Christmas 2013 Edition
Was I supposed to peal the fat cap off before I carved it?

Also I scored the cap in 2 inch diamonds, I don't know if that made it better.


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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
7365 posts

re: Prime Rib perfected - Christmas 2013 Edition
That looks awesome! Great job. I love a good rib roast. If you do it at about 300 for a little longer, you can actually do it well with a shittier piece of meat. That's what those grocery store store special rib roast are for. Only on the holidays or when it is for guests, do I use the higher grades.


dpd901
LSU Fan
Thibodaux
Member since Apr 2011
2656 posts

re: Prime Rib perfected - Christmas 2013 Edition
Only change would be to lower to 250 instead of 350 after the intial 500. Takes longer, but you'd have gotten a larger portion of it to remain at med rare. The fat would have rendered through the meat a little better too. I'd have probably used more salt and pepper. Not a bad first crack at all though. Nicely done.


KosmoCramer
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Member since Dec 2007
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re: Prime Rib perfected - Christmas 2013 Edition
quote:

Only on the holidays or when it is for guests, do I use the higher grades.



I made sure she knew she was getting a high quality piece of meat


NimbleCat
LSU Fan
Anywhere and Everywhere
Member since Jan 2007
5802 posts

re: Prime Rib perfected - Christmas 2013 Edition
Use some butcher's twine and truss that bad boy up. I rub butter on the ends too.

I like to make a Yorkshire Pudding with the drippings.

Looks very tasty!


BRgetthenet
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Member since Oct 2011
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re: Prime Rib perfected - Christmas 2013 Edition
quote:

a larger portion of it to remain at med rare


Yes, or sear it all over then put it in around 3 hundo.

Then I'd pull it out rare.

But the OP's does look good! damn,


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KosmoCramer
Ohio State Fan
Member since Dec 2007
50606 posts
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re: Prime Rib perfected - Christmas 2013 Edition
I didn't make anything with the drippings sadly. I read that since I was using so much salt it wouldn't work out well.

I definitely need to utilize that next time.

What does the trussing do?


Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
7365 posts

re: Prime Rib perfected - Christmas 2013 Edition
quote:

I made sure she knew she was getting a high quality piece of meat




Martini
LSU Fan
Baton Rouge
Member since Mar 2005
30324 posts

re: Prime Rib perfected - Christmas 2013 Edition
The cooking temp really doesn't matter. It's the temp you pull it. I cook around 350-400 and pull when it is 128-132. Let rest twenty minutes. I have the butcher cut the ribs off and truss back on. That way when it has rested I cut the twine and remove the ribs which make it easy to slice. I like them sliced a little thinner.

Look up the New York Times Yorkshire pudding recipe and make it with the drippings. That is in no way too much salt. I probably use double that.

Make a nice horseradish sauce as well.


Martini
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Baton Rouge
Member since Mar 2005
30324 posts

re: Prime Rib perfected - Christmas 2013 Edition
And leave the fat cap on.


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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
7365 posts

re: Prime Rib perfected - Christmas 2013 Edition
quote:

Make a nice horseradish sauce as well.



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Walt OReilly
Virginia Tech Fan
Mi Patria
Member since Oct 2005
90321 posts

re: Prime Rib perfected - Christmas 2013 Edition
where was my invite


KosmoCramer
Ohio State Fan
Member since Dec 2007
50606 posts
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re: Prime Rib perfected - Christmas 2013 Edition
Are you in Columbus?


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BTHog
Arkansas Fan
Member since Jul 2012
8335 posts

re: Prime Rib perfected - Christmas 2013 Edition
Weve been doin prime rib for christmas dinner for about 6 yrs now. Very similar recipe to the op. Great new family tradition.


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timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
3229 posts
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re: Prime Rib perfected - Christmas 2013 Edition
If I may ask, how much did that rib roast run you? My fiancee wants to do prime rib for a party this fall. I've heard it is somewhat expensive. (The joke is the hardest thing about cooking a rib roast is the price)


KosmoCramer
Ohio State Fan
Member since Dec 2007
50606 posts
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re: Prime Rib perfected - Christmas 2013 Edition
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.

Eta: thats a lot of thinking
This post was edited on 8/24 at 1:48 am


Jax-Tiger
LSU Fan
Portland, OR
Member since Jan 2005
9410 posts

re: Prime Rib perfected - Christmas 2013 Edition
Looks fantastic. As my Momma always tells me, "To thyne own self be true". Cook it the way you like it.

I've done a number of these types of threads, and different people have different tastes. Don't worry if people criticize your food, and use your own judgement on which advice you take.


TigerSpy
LSU Fan
Baton Rouge
Member since Sep 2006
9820 posts

re: Prime Rib perfected - Christmas 2013 Edition
Like your avatar. I used to live in Jax and got a similar view to that out of my office window.


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Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
29827 posts
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re: Prime Rib perfected - Christmas 2013 Edition
Very nice. My first one came out very well, but it took a lot longer than I'd planned. I can't recall what temps I used at that time. I did better thereafter. Haven't done one in a while, but now I have the urge for one.


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