The Prime Rib (and other beef) Thread

[hostile]

I will be cooking prime rib for 13 tomorrow night. I didnt have any input to the menu. Looks like prime rib, funeral potatoes, green beans and a salad. All I am cooking is the prime rib. My dad bought the meat. He bought a 5.7 lb and a 10.5 lb boneless choice prime rib roasts. I usually buy bone in, but whatever... I cut the 10.5 lb roast in half so now I have 3 roasts that are about equal size. I figured it would be easier cooking 3 equal size roasts than cooking one small and one large. I plan on roasting them in the egg @ 300° and pulling them between 120-125.

The rub is minced garlic, cracked black pepper, kosher salt and EVOO. About 2 lbs worth. I wont use it all...

I use a similar rub but add rosemary, thyme, and whole grain mustard (or mustard powder). It's in the fridge now, letting the oil steep in all that herby goodness. Leftover oil is used to make croutons.

[Drunk Tank]

I will be cooking prime rib for 13 tomorrow night. I didnt have any input to the menu. Looks like prime rib, funeral potatoes, green beans and a salad. All I am cooking is the prime rib. My dad bought the meat. He bought a 5.7 lb and a 10.5 lb boneless choice prime rib roasts. I usually buy bone in, but whatever... I cut the 10.5 lb roast in half so now I have 3 roasts that are about equal size. I figured it would be easier cooking 3 equal size roasts than cooking one small and one large. I plan on roasting them in the egg @ 300° and pulling them between 120-125.

The rub is minced garlic, cracked black pepper, kosher salt and EVOO. About 2 lbs worth. I wont use it all...

[Green Monstah]

Just bought my USDA Choice prime rib for tomorrow. I also just got a photobucket account, so will post pics. Luckily church is only an hour tomorroe so I can get the coals and woof set up before sAcrament and come home before it cools too much.

[Jeff Lebowski]

I will try to hop on photobucket and see.

We use the Lawry's creamed corn recipe from their cookbook. For anyone that has been able to grab a meal at Lawrys The Prime Rib, you can probably attest that they serve fantastic creamed corn. The same recipe can be found all over the internet. Here is one link:

http://www.food.com/recipe/lawrys-creamed-corn-214598

If you want to go super authentic, then cut the corn kernels directly off the cob. However, corn isn't really in season right now....the kernels are tiny and they aren't as sweet. So you can go canned or frozen.

You can top and broil with parmesan but I was in a gru mood yesterday, so I did that. Watch the corn in the broiler because the cheese burns quickly. 5-10 mins tops.

Thanks. I was looking for another side for tomorrow so I might give this a shot.

[TripletDaddy]

DDD, that looks great but I think you made a mistake linking your photos. Several are dupes. can you fix?

Also, how was the creamed corn? What recipe did you use?

I will try to hop on photobucket and see.

We use the Lawry's creamed corn recipe from their cookbook. For anyone that has been able to grab a meal at Lawrys The Prime Rib, you can probably attest that they serve fantastic creamed corn. The same recipe can be found all over the internet. Here is one link:

http://www.food.com/recipe/lawrys-creamed-corn-214598

If you want to go super authentic, then cut the corn kernels directly off the cob. However, corn isn't really in season right now....the kernels are tiny and they aren't as sweet. So you can go canned or frozen.

You can top and broil with parmesan but I was in a gru mood yesterday, so I did that. Watch the corn in the broiler because the cheese burns quickly. 5-10 mins tops.

[Jeff Lebowski]

DDD, that looks great but I think you made a mistake linking your photos. Several are dupes. can you fix?

Also, how was the creamed corn? What recipe did you use?

[TripletDaddy]

Steak and eggs for breakfast.

The puffy check are bouncing off the walls because they are dying to open presents. I woke up early this morning and my first thought was how to eat the leftover prime rib today. I guess we are all looking forward to different things this holiday season.

[CJF]

I was making my butter compound for the choice prime rib we are having Sunday when I realized I was out of rosemary. So off to Target. While there I walked past the meat department. They had a 5 rib bone in choice prime rib for $3.99/lb. Had is the key word. It has been washed and wrapped tightly and is now resting comfortably in the refridgerator. This one I think I will smoke on New Year day.

[hostile]

DDD WINNING!!!
Looks great and so easy for such amazing taste. I'm looking forward to Sunday. Just unwrapped mine for aging in the fridge. I have also displayed the Gruyere prominently in the front of all the food - marking my territory as it were.

I realize you are averse to rabbit food salad but I do enjoy a simple salad with roasted pine nuts and blue cheese.

[Shaka]

I just started thinking about it and I do not believe I've ever had a popover in my life.

What went wrong?

[Shaka]

Oh dear, I just ate a rib eye and that prime rib made me hungry again! That looks excellent.

[TripletDaddy]

OK, update time. Everything went perfectly and dinner was ab-fab. I was really pleased. The meat was amazing. The dry aging really makes the flavor pop. And cutting it was almost like slicing into warm butter.

I had a bit of a scare prior to carving because my 'laws still werent at the house at the roast was sitting there rising in temp due to the carryover heat. Therm read 137....then 140.....then 145. I was about to start crying. They arrived and I almost pushed them into the chairs so i could start carving. To my surprise and to much relief, 145 was actually a perfect coloring for MMM and my MIL. Pink in the middle and very juicy. Next time I am going to go to 140 and then pull it. Just a little more redness to satisfy my bloodlust but dark enough to placate the rank and file. The pics make it look very dark, but it was much more pink.

Here is a pic of the roast just out of the oven, ready for 30 minutes of carryover cooking. Internal temp: 130





in the meantime, I had started the popovers, topped with gru in honor of Hostile. went with a medium sized popover tray, 12 yield which was plenty for 4 of us.



Just prior to carving, carryover cooking for 35 minutes. Internal temp: 145. I was freaked out. This was the moment of truth





Finished product.....pink enough for the masses, a little dark for my preference, but still amazing.



Popovers with melted gru and a new thing I tried.....gru glaze. Yeah, I think I will continue to use the gru glaze in the future. freaking delish.



Sample of mains.....prime rib, creamed corn (also topped with gru), baked potato, popovers. As per custom, I skipped the salad.



I also did homemade au jus from the drippings. That tasted great, too. Au jus is pretty easy compared to gravy and makes a huge difference on the prime rib. One thing I wish I would have done is make some homemade horseradish sauce. I know JeffLebowski has posted a recipe and by the time I thought about it, it was too late. Next time.

We have plenty of leftovers so looks like french dip sandwiches for lunch tomorrow :rockon2:

[Pelado]

Because I find that my own meat is lacking.

That seems an all-too-familiar phenomenon. Might I suggest some books that helped me with my meat:

Get More From Your Sausage
Beef to Drool For
Easy Beef: Meat Isn't Always Hard

[Shaka]

Why are you always asking for pictures of DDD's meat?

Because I find that my own meat is lacking.

[Pelado]

Pics!

Why are you always asking for pictures of DDD's meat?