Great Prime Rib advice
Comments
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Going to give this a try this year. TYFYSYellowSnow said:Pretty much mirrors how I do PR. Slow and low, that is the tempo. 225 max and then crank up at the end to get a little crusty, bark. @GrundleStiltzkin prolly does like 190 for 10 hrs.
https://www.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html -
Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer. Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating partBaseman said:
Too done?CrowningBrowning said:I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end -
Us, too. Good work Snow!Gilbystaint said:
Going to give this a try this year. TYFYSYellowSnow said:Pretty much mirrors how I do PR. Slow and low, that is the tempo. 225 max and then crank up at the end to get a little crusty, bark. @GrundleStiltzkin prolly does like 190 for 10 hrs.
https://www.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html
We should probably take this to the Doogie recepie bored.
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Doing ribs after all today
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I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.
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GrundleStiltzkin said:
Doing ribs after all today
Pork is pour people meat. And the most versatile, magical animal ever invented!! -
May as well not even eat the meatBearsWiin said:
Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer. Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating partBaseman said:
Too done?CrowningBrowning said:I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end -
I try to get the core at least 53-55 before it goes in the oven. Been sitting out since 8 this morningYellowSnow said:I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.
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Agree.Baseman said:
May as well not even eat the meatBearsWiin said:
Only one person in the family likes their prime rib rare, and it's not me or the wife, so we have it mediumer. Prime cut margin of error is larger than with a choice cut. Plus, I really don't have the patience to let it sit for too long; I just want to get to the eating partBaseman said:
Too done?CrowningBrowning said:I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on
Rule #9 should make Huskieie fans worried about the Rose Bowel: Don't worry about Browning until the end -
Even the Throbber is impressed.YellowSnow said:I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.
Seek medical advice after four hours.
