- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Any suggestions for someone doing a Prime Rib for first time
Posted on 12/12/17 at 2:10 pm to LSUvegasbombed
Posted on 12/12/17 at 2:10 pm to LSUvegasbombed
smoke it . my neighbor smokes his prime rib and is the best i have ever had. smoking it adds so much depth to the flavor.
1
Posted on 12/12/17 at 2:34 pm to LSUvegasbombed
saw a video the other day where they were deep frying it as you would deep fry a turkey and folks were raving about it. ill see if i can find it
Posted on 12/12/17 at 2:35 pm to TigerstuckinMS
quote:
That's why you keep a can of Spaghetti-O's on hand.
One of the best ideas on FD ever.
Posted on 12/12/17 at 2:49 pm to LSUvegasbombed
If you don't have a reliable meat thermometer OP, don't do it. That's my #1 suggestion, please don't do this without a thermometer. As said, pull it out at 120 degrees and let it rest.
The lower heat you cook it the easier it will be to screw up, but the harder your time will be to determine when it will be finished. In other words, its harder to overcook on low heat but your time to cook can cary 60-90 minutes.
I personally like to sear mine, I actually like to cook them whole and then cut into steaks and sear. But I know that's blasphemy to some.
I do mine on my Green Egg, smoke for 45-60 minutes and then cook it around 225 until about 115. Take it off and let it rest for 30 minutes. Then cut it up into steaks and sear.
Depending on your size and the method to cook, the ends will often be more done then the middle. I usually end up with the middle at rare and the ends around medium.
The lower heat you cook it the easier it will be to screw up, but the harder your time will be to determine when it will be finished. In other words, its harder to overcook on low heat but your time to cook can cary 60-90 minutes.
I personally like to sear mine, I actually like to cook them whole and then cut into steaks and sear. But I know that's blasphemy to some.
I do mine on my Green Egg, smoke for 45-60 minutes and then cook it around 225 until about 115. Take it off and let it rest for 30 minutes. Then cut it up into steaks and sear.
Depending on your size and the method to cook, the ends will often be more done then the middle. I usually end up with the middle at rare and the ends around medium.
Posted on 12/12/17 at 2:51 pm to BMoney
I've used this method for years and have always been very happy with the results. Check out food wishes and search "prime rib method X". Chef John has a video that includes a nice compound butter using herb de provence. This board hates on it but I've never had any left overs. Skip the sous vide. I did that last year and didn't like how it turned out. 
This post was edited on 12/12/17 at 2:52 pm
Posted on 12/12/17 at 2:54 pm to baldona
quote:
Then cut it up into steaks and sear.
You sear the steaks after cutting up?
Posted on 12/12/17 at 3:30 pm to TigerstuckinMS
I'm smoking a 4 bone prime rib for Xmas lunch. Doing it on the yoder pellet smoker.
Posted on 12/12/17 at 3:40 pm to TH03
Great ! Now I'm hungry !
Posted on 12/13/17 at 5:59 am to Stuttgart Tiger
quote:
I use my Char Broil Big Easy Oil-less Fryer. I season up the prime rib like others have recommended in this thread in then I put it in the oil-less fryer (about 10 min. per Lb.) till we hit 125 degrees.
I've been using this method for several years. Always comes out great.
Posted on 12/13/17 at 8:43 am to unclejhim
I rub mine with Cajun seasoning ya can use Tony's.
put it on da smokey ole pit and let er rip a few hours. till the temp reads rare in the middle. I put an aluminum pan under the roast to catch the magic nectar. Make a sauce with it. If tehy want well they get the ends if they want rare they get a slice outa the middle. The drippins get stretched into a very thin Gravy with caramelized onion and mushrooms. aint ever had no complaints.
put it on da smokey ole pit and let er rip a few hours. till the temp reads rare in the middle. I put an aluminum pan under the roast to catch the magic nectar. Make a sauce with it. If tehy want well they get the ends if they want rare they get a slice outa the middle. The drippins get stretched into a very thin Gravy with caramelized onion and mushrooms. aint ever had no complaints.
Posted on 12/13/17 at 8:59 am to Remo Williams
quote:
I've used this method for years and have always been very happy with the results.
It's so easy and foolproof, really. The only issue that may arise is if you need the oven for another dish.
Posted on 12/13/17 at 9:10 am to hawkeye007
quote:
smoke it
This is how I do mine.
I season with salt and pepper and put it on my WSM at 250 or so until internal temp hits around 115-120.
Posted on 12/13/17 at 9:37 am to Righteous Dude
I'm doing the Malcolm Reed method of smoking it. Looks delis.. Main thing is don't overcook.
Posted on 12/13/17 at 10:13 am to yellowfin
quote:
Preheat to 500 degrees
Put in room temperature Roady for 5 minutes per pound
Turn oven off and let sit for 2 hours without opening
This is a 100% foolproof method and it will make you look like a rock star. I would add one additional thing, you slice the meat immediately once you take it out of the oven. There is no need to rest it further and it may come up a temp if you wait.
Posted on 12/13/17 at 11:53 am to atxfan
What would be a decent herb combo substitute for the herbs de Provence? I'm not a huge fan
Posted on 12/13/17 at 12:35 pm to LSUvegasbombed
quote:
think i like TH03 recipe the best. It allows me to cook this at my house then transfer it to my parents house. When its time to eat, i can blast it at 500 degrees
I do the same but I put it on the smoker til 120 or 125 depending on guests. Tent it til I'm ready, then put some char on it. Always a hit!
Posted on 12/13/17 at 2:40 pm to upgrayedd
quote:
What would be a decent herb combo substitute for the herbs de Provence? I'm not a huge fan
If it's truly prime I don't use anything more than salt and pepper.
Posted on 12/13/17 at 2:50 pm to upgrayedd
Garlic rosemary and thyme. Along. With s and pepper. I. Want a crusty bark on the outside me of my PR.
Posted on 12/13/17 at 4:50 pm to Tiger Ryno
This is one that I did. The crust is salt, coarse ground pepper, rosemary, thyme, white pepper, and garlic powder.
The crust was awesome. When it was sliced, the flavor hit through the whole slice.
The crust was awesome. When it was sliced, the flavor hit through the whole slice.
This post was edited on 12/13/17 at 4:52 pm
Posted on 12/13/17 at 5:48 pm to Jibbajabba
So did u eat the crust? I feel like that would be like eating hay
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News