Prime Rib perfected - Christmas 2013 Edition | Page 3 | TigerDroppings.com
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hiltacular
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re: Prime Rib perfected - Christmas 2013 Edition

I had a standing rib roast at houstons last night, it was awesome.

I think I prefer yorkshire pudding to the actual roast tho, that stuff is awesome.


fleaux
LSU Fan
section 0
Member since Aug 2012
8595 posts

re: Prime Rib perfected - Christmas 2013 Edition
must have horseradish sauce. Ate at House of Prime Rib last time I was in San Fran, you cant help but overindulge. A good bottle (or 2) of Napa Cab, King's Cut of prime rib, Yorkshire pudding, and the biggest baked potato youve ever seen.......... doesnt get much better than that..........


KosmoCramer
Ohio State Fan
Member since Dec 2007
49979 posts

re: Prime Rib perfected - Christmas 2013 Edition
We just ordered our 10# prime rib for thanksgiving dinner...

I'll be sure to take some pictures using this method I found. I can't wait, honestly.

Does anyone have a good horseradish sauce recipe?


Degas
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re: Prime Rib perfected - Christmas 2013 Edition


KosmoCramer
Ohio State Fan
Member since Dec 2007
49979 posts

re: Prime Rib perfected - Christmas 2013 Edition
Are you gonna help me out or not?



Degas
21876493 posts
Member since Jul 2010
7607 posts

re: Prime Rib perfected - Christmas 2013 Edition
Horseradish, add sour cream to the consistency you like with a bit of Lea and Perrins. Salt pepper to taste if you think it needs it.


Gris Gris
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re: Prime Rib perfected - Christmas 2013 Edition
Hush Supper Club (on Facebook) has a pic of a 14 pounder that he brined and then rubbed with z'aatar. It looks pretty good. He's putting it on the smoker.
This post was edited on 11/20 at 4:14 pm


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crimsonsaint
New Orleans Saints Fan
Member since Nov 2009
33396 posts

re: Prime Rib perfected - Christmas 2013 Edition
A friend's father cooked a rib roast Sunday for the Saints - Raiders game. He rubbed it down with salt and pepper. He got the oven to 500 degrees and put the roast in and cooked the roast for 4 mins per lb. Then turned the oven off and left the roast in the oven for two hours. It came out medium to medium rare and was delicious.


KosmoCramer
Ohio State Fan
Member since Dec 2007
49979 posts

re: Prime Rib perfected - Christmas 2013 Edition
I'm going with the 150 for ~ 6 hours until 120 internal, then 550 for 10 minutes.

It's on page 2. I'm very excite.


crimsonsaint
New Orleans Saints Fan
Member since Nov 2009
33396 posts

re: Prime Rib perfected - Christmas 2013 Edition
Yeah that looks legit. It's now on my home screen. Post pics when done.


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Motorboat
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re: Prime Rib perfected - Christmas 2013 Edition
Funny. I was thinking of bumping this since I'm about to cook a whole ribeye in the am.



KosmoCramer
Ohio State Fan
Member since Dec 2007
49979 posts

re: Prime Rib perfected - Christmas 2013 Edition
Post pictures!

This should be the official Food Board roast thread imo


Motorboat
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re: Prime Rib perfected - Christmas 2013 Edition
Aging it in the fridge day 1.


more to follow...


Martini
LSU Fan
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30254 posts

re: Prime Rib perfected - Christmas 2013 Edition
Looks like you need to put a Brillo to that baking sheet.


Motorboat
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re: Prime Rib perfected - Christmas 2013 Edition
quote:

Looks like you need to put a Brillo to that baking sheet.


you sound like my girlfriend. imagine that.


hooper27
Member since Sep 2012
251 posts

re: Prime Rib perfected - Christmas 2013 Edition
do you really want motorboat to embarrass you again the day before thanksgiving


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hooper27
Member since Sep 2012
251 posts

re: Prime Rib perfected - Christmas 2013 Edition
i also put the rib roast in oven at 500 for so many mins per pound. then turn off and leave for hour and a half. do not open oven. this way when you take out you can serve right away, you do not have to let it rest. the bad thing is you can't put anything else in the oven. need to think about that if you need more oven space. to make horseradish sauce, add horseradish and sour cream a little lemon juice. then add a little of the drippings from roast. don't overdue or it will get watery
This post was edited on 11/21 at 10:01 am


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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Prime Rib perfected - Christmas 2013 Edition
You should have had them cut the fat cap off, and tie it back on with twine. The exterior is way under done. Start roasting at 450F for at least thirty and peek at it for caramelization. Then reduce the heat to 250F til rare is reached. For the individual taste the cut can be cooked in a few minutes under the broiler of the oven.


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Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
7095 posts

re: Prime Rib perfected - Christmas 2013 Edition

For sauce
1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper



Make sauce:
Put oven rack in middle position and preheat oven to 400°F.

Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.

While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.

Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.

Stir garlic mixture into cream, then chill until ready to use




crimsonsaint
New Orleans Saints Fan
Member since Nov 2009
33396 posts

re: Prime Rib perfected - Christmas 2013 Edition
Just got off the phone with butcher. Picking one up to cook before the iron bowl.


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