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The Prime Rib (and other beef) Thread

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  • #526
    Originally posted by Jeff Lebowski View Post
    I screwed up each of the last two years so I was super nervous this year. Turned out great. Phew.

    That looks delicious. Nicely done.

    Day-after-Christmas Prime Rib Ramen is officially a tradition for the Donutholes. We did it last year, and the kids asked for it again this year. I used the leftover jus from yesterday as the base for the broth. It was excellent.

    Waiting for broth:



    Ready to eat:



    Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss

    There's three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who's got the same first name as a city; and never go near a lady's got a tattoo of a dagger on her body. Now you stick to that, everything else is cream cheese. --Coach Finstock

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    • #527
      Wow. That is such a great idea.

      We are doing french dip sandwiches with our leftovers.
      "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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      • #528
        I thought I was going to have to forego the Holiday Rib Roast this year ( As a retiree, I just can't see spending $13-$15/lb on one) Smith has full bone-in Rib roasts (Choice) for $6.99/lb. I picked up one yesterday and it is sitting in the fridge still in cryovac packaging. The label says I saved over $100 on it. At 18 lbs it still cost $127. I had better not mess it up

        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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        • #529
          Originally posted by Jeff Lebowski View Post
          I screwed up each of the last two years so I was super nervous this year. Turned out great. Phew.

          The Dude is getting his awards from the wrong people.
          τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν

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          • #530
            Originally posted by All-American View Post

            The Dude is getting his awards from the wrong people.
            Ha. I wish I remember exactly what I did last year (internal temp). It was perfect. I think it was 128 or so.
            "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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            • #531
              Originally posted by Jeff Lebowski View Post

              Ha. I wish I remember exactly what I did last year (internal temp). It was perfect. I think it was 128 or so.
              That’s what we did. Confirmed: perfect.

              Though I deeply regret having ever made a rib roast in the past without having made the Yorkshire pudding we did this year. My goodness.

              Something something crushing weight of despair and regret and all that.
              τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν

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              • #532
                I forgot to take a picture after cutting. It turned out excellent, though. I bought a cast iron griddle for my gas BBQ. It has been a game changer for beef, when used with Traeger. Being able to get a 500°+ reverse sear makes a huge difference
                90A5CCFE-BAAB-4A4D-92E3-8CCA03198EF2.jpeg

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                • #533
                  Pretty good results. Pulled at 128. Next time I am going to pull at maybe 124. Would have preferred a little more pink.

                  6B557A2E-5CE6-4DB3-9163-33AF91C1D690.jpeg
                  Last edited by Jeff Lebowski; 12-26-2021, 06:45 PM.
                  "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

                  Comment

                  • #534
                    I am jealous of you. I used to do a rib roast on Christmas, but then my son moved to China, so that left me with only one other person here who likes medium-rare beef, and three people who get nauseous at the sight/taste of fat. I've compromised by generally doing some sort of tenderloin roast , often then frying up slices of the roast for the majority of the family. I haven't had a rib roast in 4 or 5 years.

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                    • #535
                      Spent $60 on a rib roast and ruined it. Turned out well done. I'm starting to doubt my culinary chops.

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                      • #536
                        Originally posted by Katy Lied View Post
                        I'm starting to doubt my culinary chops.
                        Only just now? We all (and your husband) haven't forgotten!
                        "Seriously, is there a bigger high on the whole face of the earth than eating a salad?"--SeattleUte
                        "The only Ute to cause even half the nationwide hysteria of Jimmermania was Ted Bundy."--TripletDaddy
                        This is a tough, NYC broad, a doctor who deals with bleeding organs, dying people and testicles on a regular basis without crying."--oxcoug
                        "I'm not impressed (and I'm even into choreography . . .)"--Donuthole
                        "I too was fortunate to leave with my same balls."--byu71

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                        • #537
                          Originally posted by Katy Lied View Post
                          Spent $60 on a rib roast and ruined it. Turned out well done. I'm starting to doubt my culinary chops.
                          where did you get rib roast for $60? that’s problem #1
                          Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.

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                          • #538
                            Probably Smith’s. They had their Christmas/Easter choice sale recently. I bought a cheap $50 one to test on and to use the to make the red wine au jus before the Christmas feast. Mine turned out pretty freaking good for a cheap choice grade roast. Made great au jus also.
                            A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

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                            • #539
                              For several years now we have thrown a formal dinner for a small group of friends in January. Prime rib is a typical main dish, as it was this year. It turned out well, no complaints.

                              But as I was eating, I noticed that the outside part is always darker than the inside, and I wondered why. I also noticed that for whatever reason there was a ton of flavor in the outer bit that I hadn’t noticed with the inside. Normally I am so busy horking it all down that I don’t pay attention to these intricacies.

                              I started getting curious about the structure of the thing—what this part is called, how best to handle that bit, etc. That got me going down a road that led me to this video.

                              https://youtu.be/SzLtctivmHw

                              I wasn’t imagining things. That outside part, called the spinalis dorsi, is highly marbled and especially flavorful. The guy in the video calls it the best part of the steer. And when we do prime rib, since it is the outside of the cut, we consistently overcook it.

                              Now I really need to find another rib roast so I can do some experimenting.
                              Last edited by All-American; 01-23-2023, 09:42 PM.
                              τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν

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                              • #540
                                Ribeye cap steak. Delicious.
                                "What are you prepared to do?" - Jimmy Malone

                                "What choice?" - Abe Petrovsky

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