Prime Rib perfected - Christmas 2013 Edition | TigerDroppings.com

Posted byMessage
KosmoCramer
USA Fan
Member since Dec 2007
42409 posts
 Online 

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)



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.




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




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



Back to top
Share:
KosmoCramer
USA Fan
Member since Dec 2007
42409 posts
 Online 

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.






Back to top
Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
4942 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.





Back to top
dpd901
LSU Fan
Thibodaux
Member since Apr 2011
2027 posts
 Online 

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.





Back to top
KosmoCramer
USA Fan
Member since Dec 2007
42409 posts
 Online 

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






Back to top
NimbleCat
LSU Fan
Houston, TX
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!






Back to top
BRgetthenet
Golf Board Smash Lab™ CEO
Member since Oct 2011
48489 posts
 Online 

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,






Back to top
KosmoCramer
USA Fan
Member since Dec 2007
42409 posts
 Online 

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?






Back to top
Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
4942 posts

re: Prime Rib perfected - Christmas 2013 Edition


quote:

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








Back to top
Martini
LSU Fan
Baton Rouge
Member since Mar 2005
26427 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.






Back to top
Martini
LSU Fan
Baton Rouge
Member since Mar 2005
26427 posts

re: Prime Rib perfected - Christmas 2013 Edition


And leave the fat cap on.





Back to top
Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
4942 posts

re: Prime Rib perfected - Christmas 2013 Edition


quote:

Make a nice horseradish sauce as well.







Back to top
Walt OReilly
LSU Fan
Cubs Fan
Member since Oct 2005
70142 posts

re: Prime Rib perfected - Christmas 2013 Edition


where was my invite





Back to top
KosmoCramer
USA Fan
Member since Dec 2007
42409 posts
 Online 

re: Prime Rib perfected - Christmas 2013 Edition


Are you in Columbus?





Back to top
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.





Back to top
timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
1609 posts

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)





Back to top
KosmoCramer
USA Fan
Member since Dec 2007
42409 posts
 Online 

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


Back to top
Jax-Tiger
LSU Fan
Portland, OR
Member since Jan 2005
5773 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.






Back to top
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.





Back to top
Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
22767 posts

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.





Back to top



Back to top