The Prime Rib (and other beef) Thread

[TripletDaddy]

Man, with the cost of that much meat I wouldn't venture far from the kitchen. I use a thermometer in the oven and a thermapen to double check.

That is my plan. The problem is that I'm serving people that live elsewhere and will show up later. So if it starts cooking too quickly I need to be able to dial down the temps a bit.

im shooting for a 530 carve and serve, so I'm thinking out into the oven at 2, pull around 5, carryover for 30 mins. I'm aiming for around 130-135 on the high end. I prefer more pink but many of the mothers coming over do not.

[smokymountainrain]

That sounds about right. With that much mass you will have absorbed more energy during the cooking process so it will continue to cook longer once out of the oven. Another good reason to stay at home from church and carefully monitor the temps.

I'll be staying home from church on this Mother's day to prepare a turkey dinner.

[TripletDaddy]

Ha. DDD is way too sophisticated to monitor temps now. He is going to sniff it and maybe flick it with his finger to determine when it is done.

This one definitely calls for the resurrection of the Mav. 11 pounds of orime is way too expensive to risk.

[hostile]

Ha. DDD is way too sophisticated to monitor temps now. He is going to sniff it and maybe flick it with his finger to determine when it is done.

Man, with the cost of that much meat I wouldn't venture far from the kitchen. I use a thermometer in the oven and a thermapen to double check.

[Jeff Lebowski]

That sounds about right. With that much mass you will have absorbed more energy during the cooking process so it will continue to cook longer once out of the oven. Another good reason to stay at home from church and carefully monitor the temps.

Ha. DDD is way too sophisticated to monitor temps now. He is going to sniff it and maybe flick it with his finger to determine when it is done.

[hostile]

Doing an 11 pounder today. Currently sitting on the counter room temping. Never done one this large. I'm roasting at 325, how much time would you estimate to get to 125-130? I'm guessing around 3 hrs?

That sounds about right. With that much mass you will have absorbed more energy during the cooking process so it will continue to cook longer once out of the oven. Another good reason to stay at home from church and carefully monitor the temps.

[TripletDaddy]

Doing an 11 pounder today. Currently sitting on the counter room temping. Never done one this large. I'm roasting at 325, how much time would you estimate to get to 125-130? I'm guessing around 3 hrs?

[FN Phat]

It isnt ours. it is Lawrys creamed corn recipe.

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups whipping cream
2 tablespoons sugar
3 cups canned whole kernel corn (or fresh or frozen is okay)

Directions:

1 Melt butter in heavy saucepan.
2 Add flour and salt, stirring to blend.
3 Slowly add whipping cream, stirring constantly until thickened.
4 Add sugar and corn, heat.
5 For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish.
6 Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

You can experiment with different cheeses to your own taste. obviously, fresh off the cob is going to be better but this isnt the right time of year for that. Canned still tastes great, go with sweet corn from the can.

Im a bit late to this but we double the recipe but cut the cream to 2 C for a better consistency

[happyone]

My family seems ok with pink, so I am sticking with 140 cook, 145 rest and serve. Should take about 30 mins of resting to go up 5 or so degrees.



The boss has spoken. I will try salting it next time.

Merry xmas to cowboy, the patron saint of beef!

This is what I did last night - everyone seemed to enjoy it.

[Jarid in Cedar]

Just starting the dry age with plans to cook on New Years. We traditionally do a prime rib for christmas day, but we did one over the weekend for my parents. My wife didn't like the idea of having prime rib 4 days apart I think it is a perfect meal for any day of the week ending in the letter "y"

[hostile]

I do the following:

15-20 cloves of crushed garlic
4 T evoo
4 t kosher salt
4 t course crushed black pepper
4 t dried thyme (fresh works but seems to result in burned sprigs, still tastes good)

This makes plenty for a 5-7 lb roast. I love having a thick crust on the slice. I've never tried mustard powder. maybe I will give it a whirl.

Hostile, I know you salt your roast beforehand. I never salt it because I read that it draws out too much moisture. Have you noticed an advantage to salting over not salting?

I salt while the roast is coming up to room temp. In general I try and salt food early and haven't noticed any dryness problems.

[TripletDaddy]

Thanks. Pretty much what I did last time (cooking temps).

What internal temp are you shooting for this time?

My family seems ok with pink, so I am sticking with 140 cook, 145 rest and serve. Should take about 30 mins of resting to go up 5 or so degrees.

A couple of things: 1) Any drying effect from salt is minuscule, and the enhanced flavor that results from salting a PR far outweighs the negatives, and 2) Take it out of the oven 15-25 degrees shy of your eating target, as the temperature balancing during the rest time will cook the center. We take ours out at 115-120 for a medium rare to rare roast. Merry Christmas, everyone.

The boss has spoken. I will try salting it next time.

Merry xmas to cowboy, the patron saint of beef!

[cowboy]

Before you put it in the oven. I also slather the cut ends with butter. This seems to be a pretty common suggestion across multiple prib sites.

Cooking directions also seem to be pretty universal: fat side up, bones down. Sear at 450 for 15 minutes, then drop to 325 until you hit desired inner temp. rest for about 30 mins before slicing.

A couple of things: 1) Any drying effect from salt is minuscule, and the enhanced flavor that results from salting a PR far outweighs the negatives, and 2) Take it out of the oven 15-25 degrees shy of your eating target, as the temperature balancing during the rest time will cook the center. We take ours out at 115-120 for a medium rare to rare roast. Merry Christmas, everyone.

[Jeff Lebowski]

Before you put it in the oven. I also slather the cut ends with butter. This seems to be a pretty common suggestion across multiple prib sites.

Cooking directions also seem to be pretty universal: fat side up, bones down. Sear at 450 for 15 minutes, then drop to 325 until you hit desired inner temp. rest for about 30 mins before slicing.

Thanks. Pretty much what I did last time (cooking temps).

What internal temp are you shooting for this time?

[TripletDaddy]

Thanks. When do you apply?

Before you put it in the oven. I also slather the cut ends with butter. This seems to be a pretty common suggestion across multiple prib sites.

Cooking directions also seem to be pretty universal: fat side up, bones down. Sear at 450 for 15 minutes, then drop to 325 until you hit desired inner temp. rest for about 30 mins before slicing.