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Started By
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Where can I get a prime rib to cook in Baton Rouge?
Posted on 11/21/13 at 9:58 am
Posted on 11/21/13 at 9:58 am
Want to try and cook one for xmas this year since I have little faith in my mother's cooking. Need it to feed about 6-8 people, would like it to have the ribs cut off and have it trussed back up.
4
Posted on 11/21/13 at 10:05 am to burgeman
Calandro's has some bone-in angus choice. Bought a small one the other day and it was awesome
Posted on 11/21/13 at 10:07 am to LSURJP
I assume both locations would have them? I work closest to Govt st
This post was edited on 11/21/13 at 10:08 am
Posted on 11/21/13 at 10:42 am to burgeman
Buy a whole ribeye from Sam's. Cut off the portion you want to serve and then slice up the rest into steaks for yourself. They have a pretty good variety of sizes.
Posted on 11/21/13 at 10:55 am to Trout Bandit
quote:
Buy a whole ribeye from Sam's. Cut off the portion you want to serve and then slice up the rest into steaks for yourself. They have a pretty good variety of sizes.
This
Posted on 11/21/13 at 11:25 am to burgeman
Standing rib roast is what you want, LeBlanc's has them (black Angus USDA choice) for 7.99/lb ( very good price) and they will cut and truss them for you free
Posted on 11/21/13 at 11:33 am to Tigerpaw123
quote:
LeBlanc's has them (black Angus USDA choice) for 7.99/lb ( very good price)
That IS a nice price! I was going to answer the original question with "Depends on how much you want to pay." I was thinking $8/lb would be more of a Sams price, and I'm not real sure about the quality there. Haven't had a rib roast from them, but the beef I have bought has been hit and miss.
If the OP came here straight from the OT and uses dollar bills for TP, Whole Foods will gladly bend you over the counter for a top quality piece of beef.
Posted on 11/21/13 at 11:49 am to Tigerpaw123
Awesome, I have a Leblanc's in Hammond as well
Posted on 11/21/13 at 4:58 pm to burgeman
it is in this weeks sale paper, usually good till Monday, but I would call to confirm
Posted on 11/21/13 at 7:12 pm to Tigerpaw123
I've bought them from Leblancs before. Good quality. Here's how I cook them:
1) preheat oven to 500'
2) olive oil rub complete outside of room temp prime rib.
3) liberally salt and pepper outside of complete prime rib. Set rib fat cap up, bone down, in baking pan.
4) insert thermometer and bake uncovered at 500' for 15 minutes. Internal temp will stay low during this time.
5) after 15 minutes, turn temp to 325' and cook to internal temp 136'-138' for mid rare to well done.
6) pull from oven, pull from pan, and wrap in foil to rest for 20-30 minutes.
7) To make Aux jus, combine drippings with 1.5 cups beef broth, 2/3 cup red wine, bring to boil, and simmer for 15 mins.
8) slice rib roast at 3/4 inch steaks, and serve with homemade aux jus, horseradish sauce, and topped baked potatoes.
1) preheat oven to 500'
2) olive oil rub complete outside of room temp prime rib.
3) liberally salt and pepper outside of complete prime rib. Set rib fat cap up, bone down, in baking pan.
4) insert thermometer and bake uncovered at 500' for 15 minutes. Internal temp will stay low during this time.
5) after 15 minutes, turn temp to 325' and cook to internal temp 136'-138' for mid rare to well done.
6) pull from oven, pull from pan, and wrap in foil to rest for 20-30 minutes.
7) To make Aux jus, combine drippings with 1.5 cups beef broth, 2/3 cup red wine, bring to boil, and simmer for 15 mins.
8) slice rib roast at 3/4 inch steaks, and serve with homemade aux jus, horseradish sauce, and topped baked potatoes.
Posted on 11/21/13 at 8:16 pm to Outdoor Chef
I'm pretty close to that except I don't always start off high because my kitchen gets hot enough plus it's just one more time I have to remember. I also slice a bit thinner but that's just my preference. Sounds good.
Most any place will cut the ribs and retruss. Calandros or LeBlancs will be fine. I don't use the holidays for whole ribeyes from SAMs because you have a lot of trimming to do and the whole ones are boneless and I like a rib. Save that for after the holidays when you want to cut your own nice steaks.
Most any place will cut the ribs and retruss. Calandros or LeBlancs will be fine. I don't use the holidays for whole ribeyes from SAMs because you have a lot of trimming to do and the whole ones are boneless and I like a rib. Save that for after the holidays when you want to cut your own nice steaks.
Posted on 11/21/13 at 8:17 pm to Outdoor Chef
quote:
5) after 15 minutes, turn temp to 325' and cook to internal temp 136'-138' for mid rare to well done.
136 a bit much for mid rare, take mine off about 120
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