The Prime Rib (and other beef) Thread

[TripletDaddy]

Next time I think I will sear mine a little longer. I did it for 25 minutes (the instructions I was following said 20-30) but now I am wishing I had done it longer. Looked under-seared.

I need to condition my family (i.e., wife and daughter) before I could get away with 130. I am shooting for 140-145 this time based on DDD's recommendation. Currently at 128.

how did 140-145 rest treat you and yours? I was freaking out, thinking that I had just massacred a prime roast. But it was still pink and very juicy. Again, next time I think I would stick to a strict 140, but I was surprised by 145.

[TripletDaddy]

:rockon1:

Love that. looks great. Do you mind posting the recipe for the sprouts? Those look great and might be a fun way of introducing the Puffy Check to an often-maligned vegetable.

The gru pops are the way to go. Next time try some of my gru glaze to add some love to those babies. Also, not to get picky, but I wonder if there is something else to add to the batter to give the popover just a tad more flavor? I need some help. I don't know if I should add more salt or something else, but I think there is some tinkering I can do with those.

If you don't mind my asking, on the plating and presentation, what are you serving in the X-mas mugs? Is that for nog?

[hostile]

OK, here are the pics. Final serving temp was about 135. With the size of the roast it meant that the middle was pink, and the ends slightly more done - there was something for everyone. I started with 7.5 lbs of meat and that ended up feeding 7 adults and 7 kids.

Here is the rub - EVOO, salt, pepper, garlic, rosemary, thyme, whole grain mustard.


Salted meat, coming up to room temp. Ended up going in the oven at 50 degree core temp.


After applying the rub. I tie rosemary sprigs over the top to help hold the rub down and add additional flavor.


Just out of the oven after roasting as described above. Temperature at about 130, increasing another 5 degrees before serving.


Final plating. That is the end cut, so slightly less pink than the middle servings. Enjoyed by all. The cheese popovers were amazing. My wife even commented how good they were. I did half with and half without.

[Jeff Lebowski]

In the oven with a core temp of 50. Sear for 45 min @500 bringing temp up to 55.

Drop to 250 for 60 min, when core temp is at about 90 and then turn the oven off.

About 90 min later the core temp is at 125 with anticipated eating in another 30, when it should be at about 130.

Next time I think I will sear mine a little longer. I did it for 25 minutes (the instructions I was following said 20-30) but now I am wishing I had done it longer. Looked under-seared.

I need to condition my family (i.e., wife and daughter) before I could get away with 130. I am shooting for 140-145 this time based on DDD's recommendation. Currently at 128.

[CardiacCoug]

In the oven with a core temp of 50. Sear for 45 min @500 bringing temp up to 55.

Drop to 250 for 60 min, when core temp is at about 90 and then turn the oven off.

About 90 min later the core temp is at 125 with anticipated eating in another 30, when it should be at about 130.

Remaining menu is:

Parmesan mashed potatoes
Roasted brussel sprouts w/ thyme, shallots, pine nuts and balsamic vinegar
Tossed Salad
Popovers w/ cheese :rockon1:

I'll post pics once it has been assembled.

We're doing the roasted brussels sprouts too -- those are awesome.

[hostile]

In the oven with a core temp of 50. Sear for 45 min @500 bringing temp up to 55.

Drop to 250 for 60 min, when core temp is at about 90 and then turn the oven off.

About 90 min later the core temp is at 125 with anticipated eating in another 30, when it should be at about 130.

Remaining menu is:

Parmesan mashed potatoes
Roasted brussel sprouts w/ thyme, shallots, pine nuts and balsamic vinegar
Tossed Salad
Popovers w/ cheese :rockon1:

I'll post pics once it has been assembled.

[Green Monstah]

Just pulled it off the smoke. Looks pretty good (first time doing prime rib). We're having a pretty BAsic garden salad and baked potato on the sid (our pallettes arent as sophisticated as y'all's.

[TripletDaddy]

I'm shocked by how inaccurate oven temps are. It is worth getting and oven therm.

Gents, starts your engines. Pics are appreciated.

I want that cobbler recipe, please!

[Jeff Lebowski]

Mine is at about 50 and should go in the oven in the next 15 minutes, or so. Not having it at room temp may increase the cooking time by a bit, but I'm not that worried. It has been out for about 5 hours. I salt mine as soon as I take it out of the fridge to get the salt incorporated and to protect against spoilage. It is a solid piece of meat so the only bacteria will be on the surface and should be killed by the salt and initial heat of the oven.

43 degrees. I am going to go for it. Heating the oven now.

BTW, I calibrated my oven yesterday. My wife said "I think it is 25 degrees too high". It was off by exactly 25 degrees.

[Clark Addison]

I ended up putting mine in at about 40 degrees, after sitting out for about 3 hours.

[Green Monstah]

This is the prime rib I bought post-rub. Rub is montreal steak with garlic and onion powder, kosher salt, a little cumin and cayenne with a healthyamount of rosemary. Butcher told me it was choice, but i have my doubts.



Here's my setup. Twin chambered charcoal grill. It's primitive by CUF standards, but I like it.



The setup. Good ol' kingsford with a chunk of pearwood.

[Jeff Lebowski]

Mine is at about 50 and should go in the oven in the next 15 minutes, or so. Not having it at room temp may increase the cooking time by a bit, but I'm not that worried. It has been out for about 5 hours. I salt mine as soon as I take it out of the fridge to get the salt incorporated and to protect against spoilage. It is a solid piece of meat so the only bacteria will be on the surface and should be killed by the salt and initial heat of the oven.

Gotcha. Well, my won't be out that long because I just forgot to take it out and I don't have that much time.

Just looking at the Costco instructions. They recommend 20-30 minutes of searing and then slow cooking at 200 degrees. That should give plenty of time for the temps to equilibrate.

Menu for dinner:
Prime rib
Horseradish sauce
Creamed corn
Tossed salad
Garlic mash potatoes
Homemade rolls

Apple and blackberry cobbler with ice cream for dessert.

[hostile]

What is the target temp before cooking? At some point you have to start worrying about spoilage, eh?

I have mine sitting out also.

Mine is at about 50 and should go in the oven in the next 15 minutes, or so. Not having it at room temp may increase the cooking time by a bit, but I'm not that worried. It has been out for about 5 hours. I salt mine as soon as I take it out of the fridge to get the salt incorporated and to protect against spoilage. It is a solid piece of meat so the only bacteria will be on the surface and should be killed by the salt and initial heat of the oven.

[Jeff Lebowski]

I must have the most well-insulated piece of cow in the world. I pulled it out of the fridge, rubbed it up, stuck a thermometer in it, and measured 33 degrees (oops, the fridge was just a tad on the cool side). Two hours later, it was still sitting at 33. It's now been almost 2.5 hours and it has finally started to move, but only up to 35 degrees now. I think in another 20 minutes it is going in the oven no matter what.

What is the target temp before cooking? At some point you have to start worrying about spoilage, eh?

I have mine sitting out also.

[Clark Addison]

I must have the most well-insulated piece of cow in the world. I pulled it out of the fridge, rubbed it up, stuck a thermometer in it, and measured 33 degrees (oops, the fridge was just a tad on the cool side). Two hours later, it was still sitting at 33. It's now been almost 2.5 hours and it has finally started to move, but only up to 35 degrees now. I think in another 20 minutes it is going in the oven no matter what.