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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