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Official Prime Rib Christmas Dinner Thread
Posted on 12/21/13 at 12:49 pm
Posted on 12/21/13 at 12:49 pm
Just ordered a 10lb prime rib roast from my butcher shop and I'm excited about this one. Prime rib is my all time favorite but I have never actually made it before... All the recipes I see online are pretty similar, anyone have a favorite or any tips?
I will post pics
I will post pics
Posted on 12/21/13 at 1:02 pm to Nick Papa Georgio
quote:
All the recipes I see online are pretty similar, anyone have a favorite or any tips?
I was going to suggest Sam's club for the rib roast.
Simple is best. Coarse salt, black bepper, oil. Garlic will burn. Put it into a hot oven for a half hour or so, then lower to 200-225. Cook to desired doneness, remove, and loosely foil to rest. Deglaze your pan with broth, wine, or both. Drop in fresh herbs like sage. You can add garlic to your au jus. Reduce, remove the herbs, and serve.
I don't do this anymore for family. Too much bitching about it being undercooked (it's not.)
Don't for get to serve horseradish.
Posted on 12/21/13 at 1:08 pm to Nick Papa Georgio
A different but no less effective methodd for cooking prime rib comes from Thomas Keller. Hat he does after seasoning meat and letting it come to room temp is he instructs you to use a blow torch.
This browns the outside of the meat without sujbjecting it to the massive high heat needed in an oven (to achieve similar browning). You then park the beef into a super low oven and cook to desired temp.
This browns the outside of the meat without sujbjecting it to the massive high heat needed in an oven (to achieve similar browning). You then park the beef into a super low oven and cook to desired temp.
Posted on 12/21/13 at 1:35 pm to BlackenedOut
quote:
Hat he does after seasoning meat and letting it come to room temp is he instructs you to use a blow torch.
was gonna say this. A nice crust totally kicks it up a notch
Posted on 12/21/13 at 1:43 pm to Nick Papa Georgio
Insert garlic cloves into it, coat the exterior with salt and pepper, place into a 450 F oven and let it go for 15 or so minutes then reduce to 250F. Cook for about two hours and check temp. Internal should be 140F.ETA if all they sell is bone in ask the butcher to separate it from the meat and truss it back on to it, this step adds a bit more flavor to the mixture.
This post was edited on 12/21/13 at 3:02 pm
Posted on 12/21/13 at 2:00 pm to BlackenedOut
quote:
This browns the outside of the meat without sujbjecting it to the massive high heat needed in an oven (to achieve similar browning). You then park the beef into a super low oven and cook to desired temp.
I like cooking it in the 225 range to desired internal temp, resting, then hitting with the torch.
Either way, the only way I'd put it in a hot oven to get a crust is if I wanted a big gray ring of meat around the edges.
Posted on 12/21/13 at 7:27 pm to CITWTT
quote:
ask the butcher to separate it from the meat and truss it back on to it, this step adds a bit more flavor to the mixture.
Good tip, I'll ask them to do that. Thanks all
Posted on 12/21/13 at 7:46 pm to Nick Papa Georgio
Got a smoker?
I've had them on the smoker before, and it came out awesome.
No blow torch though. I've gotta get one of those bad boys.
I've had them on the smoker before, and it came out awesome.
No blow torch though. I've gotta get one of those bad boys.
Posted on 12/21/13 at 9:19 pm to Nick Papa Georgio
Posted on 12/21/13 at 9:27 pm to Nick Papa Georgio
Will be having a standing rib roast at the in-laws on Christmas Eve. Father-in-law always prepares it and does a great job.
Posted on 12/23/13 at 10:38 am to RedMustang
holy crap this a lot of info... thanks
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