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Prime Rib perfected - Christmas 2013 Edition
Posted on 8/23/12 at 6:10 pm
Posted on 8/23/12 at 6:10 pm
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
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 12/26/13 at 3:24 pm
14
Posted on 8/23/12 at 6:18 pm to KosmoCramer
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.
Also I scored the cap in 2 inch diamonds, I don't know if that made it better.
Posted on 8/23/12 at 6:19 pm to KosmoCramer
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.
Posted on 8/23/12 at 6:20 pm to KosmoCramer
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. 
Posted on 8/23/12 at 6:37 pm to KosmoCramer
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!
I like to make a Yorkshire Pudding with the drippings.
Looks very tasty!
Posted on 8/23/12 at 7:46 pm to KosmoCramer
where was my invite
Posted on 8/24/12 at 1:42 am to KosmoCramer
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)
Posted on 8/24/12 at 7:54 am to KosmoCramer
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.
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.
Posted on 8/24/12 at 2:58 pm to KosmoCramer
Penzeys make a prime rib rub that I'm very fond of. I do these once or twice a year on the BGE for Christmas or Thanksgiving. My wife is a big primerib fan. Sear at 500 then roast indirect with oak/pecan till internal of 125.
Posted on 8/24/12 at 3:14 pm to KosmoCramer
How long did you microwave it before putting it in the oven?
Posted on 8/24/12 at 3:52 pm to KosmoCramer
looks great, thats one of my favorite cuts to cook. I've cooked a tenderloin the same way, start with large tenderloin or Prime Rib at room temp then place in pan (not on drip rack)at 500 degrees for 25 minutes and then turn off the oven and leave it alone for another full hour and 1\2, its nice and medium rare. I also use allego original and black pepper, try it next time.
I'll give your milk/sugar/water boiled corn idea a try.
allegro marinade
I'll give your milk/sugar/water boiled corn idea a try.
allegro marinade
This post was edited on 8/24/12 at 4:00 pm
Posted on 8/24/12 at 4:06 pm to KosmoCramer
good look'n piece of meat..
what kind of tenny shoes are those?
what kind of tenny shoes are those?
Posted on 11/20/12 at 4:13 pm to KosmoCramer
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.
Posted on 11/21/12 at 10:04 am to KosmoCramer
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.
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
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