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Pre-cook prime rib?
Posted on 12/20/11 at 1:25 pm
Posted on 12/20/11 at 1:25 pm
Ok, I want to cook a prime rib for christmas, but we will also need the oven to cook a ham. Is it possible to cook the prime rib the night before then pop it i the oven for an hour or so on Christmas day. If that won't work, has anyone had experience doing it on a charcoal pit with a rotisserie? Thanks.
4
Posted on 12/20/11 at 1:30 pm to Janky
Why don't you pre-cook the ham instead? It doesn't need to be served hot.
Posted on 12/20/11 at 1:33 pm to pooponsaban
quote:This
Why don't you pre-cook the ham instead?
You're going to have trouble with a dry prime rib otherwise.
Posted on 12/20/11 at 1:41 pm to Janky
Lets see a beautiful piece of meat or a generic boring hunk of shite. How in the hell can you not see which one should be simply reheated?
Posted on 12/20/11 at 1:42 pm to Janky
Like others said.. Prime Rib should get top billing by far over the ham.
Posted on 12/20/11 at 1:42 pm to pooponsaban
quote:
Why don't you pre-cook the ham instead? It doesn't need to be served hot
I thought about that but I didn't want to seem like I was kicking my mom out of the kitchen. I was just curious if there was a technique that would allow my mom to do her thing.
With that said, do any of you recommend trying to rotisserie this thing? Never had it that way and thought it may be worth trying.
This post was edited on 12/20/11 at 1:44 pm
Posted on 12/20/11 at 1:48 pm to Janky
quote:
Do any of you recommend trying to rotisserie this thing?
I haven't tried it and probably would not experiment with a prime rib. If you have good control over your grill temps I'm sure you can pull it off.
And I completely understand and sympathize with your situation. I would not go pushing my mom out of her kitchen either.
Posted on 12/20/11 at 1:51 pm to Janky
My mom cooks a rib roast in one of these every year. Its always done perfectly.. She just sets it and forgets it.. 
Posted on 12/20/11 at 1:51 pm to pooponsaban
quote:
And I completely understand and sympathize with your situation. I would not go pushing my mom out of her kitchen either.
Well, I guess I gotta do what I gotta do. It's all in the name of steak. Move over momma. Maybe I will keep serving her wine on Christmas Eve so she won't want to cook.
Posted on 12/20/11 at 2:25 pm to Janky
Slow cook the prime rib until rare the day before. Dip the prime rib in a hot au jus (after sliced) to heat up and finish the cooking process to around mid rare (longer if requested). Serve with a good horse radish sauce.
Posted on 12/20/11 at 3:02 pm to jrenton
Yeah. Most restaurants that serve prime rib precook it very slowly to med rare. They then can cook the whole thing further or pieces to desired level of doneness.
Posted on 12/20/11 at 4:29 pm to Janky
Have a gas rotisserie and it comes out perfect everytime. Crust comes out really good.
Posted on 12/20/11 at 5:44 pm to Janky
Kick your mom to the pit with the ham.
Posted on 12/20/11 at 6:49 pm to Janky
Perfect Prime Rib
Probably relevant outside the context of that recipe. I plan on using that technique this year though as the results look fantastic!
quote:
If timing goes off and your roast is ready long before your guests are, the roast can be re-heated by placing in a 200°F oven for 45 minutes
Probably relevant outside the context of that recipe. I plan on using that technique this year though as the results look fantastic!
Posted on 12/22/11 at 5:14 pm to jrenton
Sounds good, do you have a recipe, as I am doing the same. May go with Choice instead of Prime. About $10 cheaper and the butcher at Rouse's said the taste is about the same.
tia
tia
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