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re: prime rib
Posted on 11/27/17 at 8:03 pm to Btrtigerfan
Posted on 11/27/17 at 8:03 pm to Btrtigerfan
I did those both Sous vide. I seared hard prior to putting in the bag with heavy salt. I then cooked for 6 hours. Then, pulled it out, dabbed the outside and then generously rubbed with fresh thyme/rosemary/course ground peppercorns/white pepper/garlic powder/salt. I used a whipped egg white to get the rub to stick. I then popped the whole thing in a 500 degree oven for 15 minutes.
Perfect. It was amazing both times.
Perfect. It was amazing both times.
0
Posted on 11/28/17 at 12:49 am to blight
Explain to your wife that the warm pink center is very desirable 
Posted on 11/28/17 at 1:14 am to blight
Had this issue occur at my rehearsal dinner recently. The maid of honor and bride's mother wouldn't eat the prime rib they were served, so I told the caterer to cut them some end pieces. They, of course, ate those. Luckily my wife knows what good prime rib looks like.
This post was edited on 11/28/17 at 1:35 am
Posted on 11/28/17 at 5:20 am to blight
Your wife is ignant, Just cut her a piece and slap it on a griddle for a minute on each side. I cook mine to Med-Rare, my wife prefers hers closer to med-well so thats what I do.
Posted on 11/28/17 at 7:48 am to blight
I made the best one I have ever made for Thanksgiving.
2 days before I trim the fat cap and bones off and salt liberally.
Day of, put the scraps in a pan with a chopped onion, garlic cloves, celery, a little water and red wine.
Get smoker to 225 with some apple wood and salt and pepper the roast. That's all you need, no crazy rubs or seasonings.
Set the pan on the rack below the roast to catch the drippings.
Smoke to 120 degrees, pull and cover.
Strain the drippings pan and put the liquid in the fridge, scrape the fat once it is cooled.
30 minutes before time to eat, get your pit as hot as it will go and sear the outside of the roast and the pull and let sit for 20-30 minutes while you heat the au jus.
There wasn't a scrap left of mine, it was delicious.
You can always slice and sear individual pieces for the people who don't know how to eat good meat.
2 days before I trim the fat cap and bones off and salt liberally.
Day of, put the scraps in a pan with a chopped onion, garlic cloves, celery, a little water and red wine.
Get smoker to 225 with some apple wood and salt and pepper the roast. That's all you need, no crazy rubs or seasonings.
Set the pan on the rack below the roast to catch the drippings.
Smoke to 120 degrees, pull and cover.
Strain the drippings pan and put the liquid in the fridge, scrape the fat once it is cooled.
30 minutes before time to eat, get your pit as hot as it will go and sear the outside of the roast and the pull and let sit for 20-30 minutes while you heat the au jus.
There wasn't a scrap left of mine, it was delicious.
You can always slice and sear individual pieces for the people who don't know how to eat good meat.
This post was edited on 11/28/17 at 7:52 am
Posted on 11/28/17 at 8:21 am to CHEDBALLZ
quote:
Your wife is ignant, Just cut her a piece and slap her on a griddle for a minute on each side.
Posted on 11/28/17 at 5:07 pm to cj35
145 F might be a little too done. Eat yours if it's pink and she can nuke hers in the microwave. What's the big deal here?
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