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re: Prime Rib perfected - Christmas 2013 Edition
Posted on 11/21/12 at 11:06 am to crimsonsaint
Posted on 11/21/12 at 11:06 am to crimsonsaint
Going in:
About 15 minutes in at 450*:
About 110* internal temp:
About 15 minutes in at 450*:
About 110* internal temp:
This post was edited on 11/21/12 at 11:16 am
Posted on 11/21/12 at 11:27 am to Motorboat
Looking good. What all do you season yours with?
Posted on 11/21/12 at 11:29 am to KosmoCramer
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
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 11/21/12 at 11:31 am
Posted on 11/21/12 at 12:42 pm to stapuffmarshy
Just pulled some meat off the outside. Outstanding flavor and tenderness--as if it was going to be bad.
Posted on 11/21/12 at 3:08 pm to Motorboat
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.
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.
Posted on 11/21/12 at 3:19 pm to Motorboat
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?
Posted on 11/22/12 at 12:48 pm to KosmoCramer
Needless to say, the method I used worked flawlessly.
Best Thanksgiving ever.
Posted on 12/26/13 at 3:19 pm to KosmoCramer
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
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
Posted on 12/26/13 at 3:40 pm to KosmoCramer
Who got to eat the bones?
Posted on 12/26/13 at 5:26 pm to Gris Gris
I had one, it was awesome.
The meat was unbelievable, and 95% medium rare.
The meat was unbelievable, and 95% medium rare.
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