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Great Prime Rib advice

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    LebamDawgLebamDawg Member, Swaye's Wigwam Posts: 8,541
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    PurpleThrobber said:

    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.

    Even the Throbber is impressed.

    Seek medical advice after four hours.
    you mean find the head nurse?
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    RoadDawg55RoadDawg55 Member, Swaye's Wigwam Posts: 30,123
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    PurpleThrobber said:

    LebamDawg said:

    PurpleThrobber said:

    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.

    Even the Throbber is impressed.

    Seek medical advice after four hours.
    you mean find the head nurse?
    220, 221...whatever it takes.
    All time drop right there. Had to watch that scene on YouTube after reading that post.

    https://m.youtube.com/watch?v=iX3kxAA2L4Q
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    DerekJohnsonDerekJohnson Administrator, Swaye's Wigwam Posts: 59,983
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    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

    I've tried that. It's nothing special.
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    El_KEl_K Member, Swaye's Wigwam Posts: 1,092
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    Am I the only person who is meh on prime rib?
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    BearsWiinBearsWiin Member Posts: 4,947
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    DerekJohnson said:

    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

    I've tried that. It's nothing special.
    Five adults finished off a 9-lb. roast, I think they liked it
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    PurpleThrobberPurpleThrobber Member Posts: 41,826
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    YellowSnow said:

    El_K said:

    Am I the only person who is meh on prime rib?

    Yes.
    I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter. Sushi has the same consequences for the Throbber.

    But they are both GODDAMNED DELICIOUS!
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    PurpleThrobberPurpleThrobber Member Posts: 41,826
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    BearsWiin said:

    PurpleThrobber said:

    YellowSnow said:

    El_K said:

    Am I the only person who is meh on prime rib?

    Yes.
    I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter.




    THE JUS DID THIS
    Au see what Jus did there.
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    FireCohenFireCohen Member Posts: 21,823
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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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    YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 33,898
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    PurpleThrobber said:

    YellowSnow said:

    El_K said:

    Am I the only person who is meh on prime rib?

    Yes.
    I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter. Sushi has the same consequences for the Throbber.

    But they are both GODDAMNED DELICIOUS!
    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.
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    PurpleJPurpleJ Member, Swaye's Wigwam Posts: 36,501
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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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    backthepackbackthepack Member Posts: 19,795
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    We did Paella. We have some non-red meat eaters and it was fantasticz
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    DerekJohnsonDerekJohnson Administrator, Swaye's Wigwam Posts: 59,983
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    BearsWiin said:

    DerekJohnson said:

    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

    I've tried that. It's nothing special.
    Five adults finished off a 9-lb. roast, I think they liked it
    I was talking to Crowning Browning. ๐Ÿ˜
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    BearsWiinBearsWiin Member Posts: 4,947
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    DerekJohnson said:

    BearsWiin said:

    DerekJohnson said:

    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

    I've tried that. It's nothing special.
    Five adults finished off a 9-lb. roast, I think they liked it
    I was talking to Crowning Browning. ๐Ÿ˜
    I'm gonna miss that guy and his awesome avatar
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    BennyBeaverBennyBeaver Member Posts: 13,333
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    El_K said:

    Am I the only person who is meh on prime rib?

    Nothing special
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