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Message
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 6:26 pm to Btrtigerfan
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
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 6:38 pm to dpd901
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,
Posted on 8/23/12 at 6:38 pm to NimbleCat
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?
I definitely need to utilize that next time.
What does the trussing do?
Posted on 8/23/12 at 6:42 pm to KosmoCramer
quote:
I made sure she knew she was getting a high quality piece of meat
Posted on 8/23/12 at 6:53 pm to Btrtigerfan
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.
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.
Posted on 8/23/12 at 6:55 pm to Martini
And leave the fat cap on.
Posted on 8/23/12 at 6:58 pm to Martini
quote:
Make a nice horseradish sauce as well.
Posted on 8/23/12 at 7:46 pm to KosmoCramer
where was my invite
Posted on 8/23/12 at 7:55 pm to Walt OReilly
Are you in Columbus?
Posted on 8/23/12 at 8:04 pm to Btrtigerfan
Weve been doin prime rib for christmas dinner for about 6 yrs now. Very similar recipe to the op. Great new family tradition.
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 1:46 am to timbo
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
Eta: thats a lot of thinking
This post was edited on 8/24/12 at 1:48 am
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 9:36 am to Jax-Tiger
Like your avatar. I used to live in Jax and got a similar view to that out of my office window.
Posted on 8/24/12 at 9:46 am to KosmoCramer
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.
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