Great Prime Rib advice
Comments
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i like searing the shit out my meat, probably not he most ideal method of cooking for this cut
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My gut was off this AM in a big way, but I drank like infinity beer and bourbon. Hard to tell if the Jus did this or the booze.PurpleThrobber said:
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! -
The Base House, went back for seconds. New roast. New tempature. Now averaging 220 accross the front. My gut has attitude and is ready to rumble.
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I EATIG HMA ADN GGES!!!!!! I EATIG HSAHBORNWS!!!!!!!!! I DRIKNIG PGOS JIUEC!!!!!! I EATIG OARNGE ADN CARNBRERY RLOLS!!!!!!!
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We did Paella. We have some non-red meat eaters and it was fantasticz
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I was talking to Crowning Browning. 😏BearsWiin said:
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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I had leftover pizza because I am poor.
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I'm gonna miss that guy and his awesome avatarDerekJohnson said:
I was talking to Crowning Browning. 😏BearsWiin said:
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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Nothing specialEl_K said:Am I the only person who is meh on prime rib?
