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Started By
Message
prime rib
Posted on 11/27/17 at 6:58 pm
Posted on 11/27/17 at 6:58 pm
just finished a prime rib roast from Costco.
stuck the thermometer in it and it said it was medium done, which was 145 degrees. it came out pink, but not bloody. wife refused to eat It because it wasn't cooked.
I told my oldest daughter that prime rib is supposed to be pink.
GAH. am I wrong, or is my wife just ignorant on how prime rib is supposed to be?
stuck the thermometer in it and it said it was medium done, which was 145 degrees. it came out pink, but not bloody. wife refused to eat It because it wasn't cooked.
I told my oldest daughter that prime rib is supposed to be pink.
GAH. am I wrong, or is my wife just ignorant on how prime rib is supposed to be?
15
Posted on 11/27/17 at 7:02 pm to blight
If your prime rib isn't red or pink, then you're doing it wrong.
Posted on 11/27/17 at 7:06 pm to blight
quote:
wife just ignorant
Posted on 11/27/17 at 7:07 pm to blight
your wife is indeed an idiot
Posted on 11/27/17 at 7:11 pm to blight
Congrats on thinking that whole life partner thing through
Posted on 11/27/17 at 7:11 pm to blight
quote:
wife just ignorant
Posted on 11/27/17 at 7:15 pm to blight
Does your wife like all of her steaks cooked with no pink? Maybe that's the way she eats them.
I would have cut her slice and put it in a skillet for a few minutes for her and then, enjoyed the rest of the prime rib.
I would have cut her slice and put it in a skillet for a few minutes for her and then, enjoyed the rest of the prime rib.
Posted on 11/27/17 at 7:17 pm to blight
She sounds really fun.
Posted on 11/27/17 at 7:23 pm to Gris Gris
quote:Oh hell no. Tell her to stick it in the microwave if she doesn't know how to eat a piece of beef properly.
Does your wife like all of her steaks cooked with no pink? Maybe that's the way she eats them.
I would have cut her slice and put it in a skillet for a few minutes for her and then, enjoyed the rest of the prime rib.
Posted on 11/27/17 at 7:24 pm to blight
Several years ago, my entire family was in one place, may have been for a funeral. I wanted to do something special so I invited them over to eat. I cooked the most glorious prime rib I had ever done, complete with au jus, horseradish, and Yorkshire pudding. It came out perfect.
I have never heard so much bickering and belly-aching about pink meat in my life. I had a BIL lighting my grill and others flat out refused to try it. Screw em! I'll never make that expensive mistake again.
I feasted on the remains of that thing for days. Had steak and eggs, po boys, cheesesteak, and you name it.
I have never heard so much bickering and belly-aching about pink meat in my life. I had a BIL lighting my grill and others flat out refused to try it. Screw em! I'll never make that expensive mistake again.
I feasted on the remains of that thing for days. Had steak and eggs, po boys, cheesesteak, and you name it.
Posted on 11/27/17 at 7:26 pm to blight
Guess that was a smart aleck response but seriously you’re supposed to elaborate in the thread title.
This post was edited on 11/27/17 at 7:47 pm
Posted on 11/27/17 at 7:30 pm to blight
Pics?
And its supposed to be bloody
And its supposed to be bloody
Posted on 11/27/17 at 7:40 pm to LSUcdro
Two prime ribs that I did in the last week. Top one was 145 for my parents. Bottom one was 133 for the wife and I.
This post was edited on 11/27/17 at 7:42 pm
Posted on 11/27/17 at 7:41 pm to LSUcdro
145 is way over done, should come in around 130 for medium rare.
ETA
you should pull it from the oven at about 120 it will need to rest for about 30 minute and it will keep going to 130 in that time.
ETA
you should pull it from the oven at about 120 it will need to rest for about 30 minute and it will keep going to 130 in that time.
This post was edited on 11/27/17 at 7:43 pm
Posted on 11/27/17 at 7:44 pm to Jibbajabba
quote:
Jibbajabba
Oh my.
Posted on 11/27/17 at 7:48 pm to Jibbajabba
This is a teachable moment, Kids. Notice how there is no excessive amount of juices on the carving block. Proper rest time is as important as cook time. Well executed, Baw!
Posted on 11/27/17 at 7:54 pm to Btrtigerfan
Is that Herbs de Provence for the rub?
Posted on 11/27/17 at 7:55 pm to Btrtigerfan
Doesn't look like much of a sear/roast on that crust.
Posted on 11/27/17 at 7:56 pm to blight
Why didn’t you give her one of the ends. If your prime rib was really cooked To 140, they should have been perfectly overdone, just to her liking.
Posted on 11/27/17 at 7:59 pm to upgrayedd
quote:
Doesn't look like much of a sear/roast on that crust.
I'm a salt and pepper guy, but I would devour that any day.
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