Great Prime Rib advice
https://www.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html
Comments
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So you're saying I should let it flow? Let myself go?YellowSnow 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
Green Egg, baby. Hope it's as nice tomorrow as it is today. Good reason to stay outside and drink. -
Never done a prime rib actually, that's rich people cut. I'm plenty happy with 24 hour brisket. I did ribs for Christmas dinner a couple years, too hectic this tim around.
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If it makes you feel any better I only got USDA Choice. Too pour for USDA Prime.GrundleStiltzkin said:Never done a prime rib actually, that's rich people cut. I'm plenty happy with 24 hour brisket. I did ribs for Christmas dinner a couple years, too hectic this tim around.
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I have an oil-less fryer (Charbroil) that does a good job - 7 lber in 2 and 1/2 hours - crispy outside all around and rare. I also use your method if doing it indoors. I stay outside and don't have to socialize to the benefit of all
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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
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Fuck prime rib on Christmas. You eat HAM on Christmas and Easter as a protest because
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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
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No warning. Just done.Baseman 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
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Tear of the horns, wipe it’s ass and put it on the plate. Merry Christmas.Baseman 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
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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.
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you mean find the head nurse?PurpleThrobber said:
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. -
220, 221...whatever it takes.LebamDawg said:
you mean find the head nurse?PurpleThrobber said:
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. -
All time drop right there. Had to watch that scene on YouTube after reading that post.PurpleThrobber said:
220, 221...whatever it takes.LebamDawg said:
you mean find the head nurse?PurpleThrobber said:
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.
https://m.youtube.com/watch?v=iX3kxAA2L4Q -
I've tried that. It's nothing special.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
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Am I the only person who is meh on prime rib?
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Five adults finished off a 9-lb. roast, I think they liked itDerekJohnson said:
I've tried that. It's nothing special.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
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Yes.El_K said:Am I the only person who is meh on prime rib?
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I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter. Sushi has the same consequences for the Throbber.YellowSnow said:
Yes.El_K said:Am I the only person who is meh on prime rib?
But they are both GODDAMNED DELICIOUS!
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PurpleThrobber said:
I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter.YellowSnow said:
Yes.El_K said:Am I the only person who is meh on prime rib?
THE JUS DID THIS
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Au see what Jus did there.BearsWiin said:PurpleThrobber said:
I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter.YellowSnow said:
Yes.El_K said:Am I the only person who is meh on prime rib?
THE JUS DID THIS
