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  • #1

    The Super Bowl Spread

    Prime rib edition



    10 lb of prime rib with bone

    Crusting:

    12 cloves of garlic
    1/4 cup freshly gred horseradish root
    1/2 cup coarse ground pepper
    1 cup coarse sea salt
    1 cup olive oil


    Into the oven at 375 deg for the next 3 1/2 hours.




    More to follow.....
    "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

    "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

    "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

    -Rick Majerus
    Tags: None
  • #2
    Out of the Oven:



    Final Product:



    This was our first attempt at prime rib at home. Our local Gracer had a SB special for $3.50/lb. The flavor was spot on. My wife was worried about it being mostly med-rare(my preference) so she wanted it cooked to an internal temp of 140 before removing it. I wanted 125. She agreed aafterward taht I would have been right. So until next time...
    "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

    "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

    "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

    -Rick Majerus

    Comment

    • #3
      Originally posted by Jarid in Cedar View Post
      Out of the Oven:



      Final Product:



      This was our first attempt at prime rib at home. Our local Gracer had a SB special for $3.50/lb. The flavor was spot on. My wife was worried about it being mostly med-rare(my preference) so she wanted it cooked to an internal temp of 140 before removing it. I wanted 125. She agreed aafterward taht I would have been right. So until next time...
      Well, next time, invite me. That looks awful damn good.
      Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
      Albert Einstein

      Comment

      • #4
        Originally posted by John McClain View Post
        Well, next time, invite me. That looks awful damn good.
        I will be sure to do it. Cedar is only a hop, skip and 3 flight connections away
        "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

        "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

        "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

        -Rick Majerus

        Comment

        • #5
          Nice.

          I was just thinking that we need more food porn around here.
          "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
          "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
          "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

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          • #6
            Originally posted by Jeff Lebowski View Post
            Nice.

            I was just thinking that we need more food porn around here.


            "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

            "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

            "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

            -Rick Majerus

            Comment

            • #7
              Sorry, no food porn for me this weekend. I grilled up soe skirt steak at The Ticks house yesterday and made some awesome guacamole. Tick fried up some really good hot wings. But, no pics, so it didnt happen.
              "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

              Comment

              • #8
                Originally posted by Drunk Tank View Post
                Sorry, no food porn for me this weekend. I grilled up soe skirt steak at The Ticks house yesterday and made some awesome guacamole. Tick fried up some really good hot wings. But, no pics, so it didnt happen.
                All good. I just needed an excuse to debut a new summons card
                "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

                "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

                "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

                -Rick Majerus

                Comment

                • #9
                  Jarid in Cedar, that looks fantastic. Thanks for posting and sounds very simple.

                  Do you just cover with foil or do you have an actual lid? Seems like you want to keep as much moisture in there as possible.

                  Also, where did you get the rub recipe? Does the horseradish root give it some zing? I am the only spicy fan in my family, but if it isn't too overpowering, I might go ahead and give this a try.
                  Fitter. Happier. More Productive.
                  sigpic

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                  • #10
                    Originally posted by TripletDaddy View Post
                    Jarid in Cedar, that looks fantastic. Thanks for posting and sounds very simple.

                    Do you just cover with foil or do you have an actual lid? Seems like you want to keep as much moisture in there as possible.

                    Also, where did you get the rub recipe? Does the horseradish root give it some zing? I am the only spicy fan in my family, but if it isn't too overpowering, I might go ahead and give this a try.
                    I was surprised at how easy it was as well. We will definitely save a few $$ the next time we get a craving for prime rib.

                    We left it uncovered. It gave it a very tasty bark and it didn't dry out at all(except the end cuts), but we may try covering it next time and throw in some carrots and potatos to cook in the drippings. The horseradish was more mild than I expected, but we only put it on about 1/3 of the roast as some of my kids are adverse to spicy tastes. The ones who did have the horseradish side ate it with gusto, so I think it depends on your individual tastes. I tried some that didn't have it and it was still very tasty.
                    "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

                    "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

                    "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

                    -Rick Majerus

                    Comment

                    • #11
                      It looks like you did an excellent job at your first attempt.

                      My FIL is the master at cooking prime rib, it's seriously tasty. I'm not sure about everything he does preparing the meat before he sticks it in the oven. I know that he was punching a bunch of holes in it and putting in a ton of garlic. The other thing he did was cook it earlier in the afternoon and leave it in the oven without ever opening the oven until the evening rolled around. The oven will stay warm for awhile and the prime rib will continue to cook.

                      The other thing he did was heat up some kind of sauce (I can't recall what it's named, but you can get the mix for it at any grocery store). Basically you keep the prime rib rare and then you put it in the hot juice on the stove to cook it a bit more (my FIL told me this is what they do at places that serve prime rib, you can't cook a different prime rib for every doneness preference of customers).
                      Part of it is based on academic grounds. Among major conferences, the Pac-10 is the best academically, largely because of Stanford, Cal and UCLA. “Colorado is on a par with Oregon,” he said. “Utah isn’t even in the picture.”

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                      • #12
                        That looked really tasty. Maybe it will inspire me to try it sometime this year

                        I may be small, but I'm slow.

                        A veteran - whether active duty, retired, or national guard or reserve is someone who, at one point in his life, wrote a blank check made payable to, "The United States of America ", for an amount of "up to and including my life - it's an honor."

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                        • #13
                          While I don't have any recipes to include, here is a menu of what we had laid out at our place this weekend:

                          -Lasagne, courtesy of Mrs. orangeute
                          -Chicken Skewers with peanut sauce courtesy of Mrs. Steelblue
                          -Shrimp Jumbalaya - Mrs. Bluegoose
                          -Chili - thanks to non-CUFfer at our get-together
                          -Cornbread with honey butter
                          -Chips and salsa, chili con queso and some pepper/cheese sauce dip that was really good
                          -Caramel/Heath Bar fruit dip with apple slices
                          -Various desserts, including cupcakes that the kids decorated with Saints and Colts logos. 3 cupcakes were saved just for Orangeute, customized with the letters "BYU" on them. He ate the B and the Y.
                          -About 4 pounds of peanut and plain M&Ms

                          Between this spread and the Indian Food Steelblue and I shared with our spouses on Saturday night, I gained a good 5 pounds this weekend, despite it being Fast Sunday.

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                          • #14
                            Looks awesome JIC.

                            I had tempura and mauna pua (char-su) and white rice. IT was yummy.
                            I'm your huckleberry.


                            "I love pulling the bone. Really though, what guy doesn't?" - CJF

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