Now you're talking Turkey!

[TripletDaddy]

I'd like some instructions for prime rib (non-smoked). A few years ago I cooked beef wellington on Christmas Eve and then repeated it last year. My 13-year old is now convinced we've got a tradition on our hands. That would be fine with me, but I've never cooked prime rib before. Sounds like a good idea.

kccougar, i just cooked one two weeks ago. It came out perfectly.

I followed this guys instructions. They are extremely thorough and I found them to be spot on. Basically impossible to screw up if you follow the simple directions.

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

The main thing I found was bringing the roast to room temp before you put it in the oven. Less cook time means less time to dry out. Also, I didn't salt the outside of the roast. That thing was leaking juice all over the place when I cut it. It was like a bloodbath. Awesome. I did use a simple garlic rub which added a nice flavor to the outside. The next time I might do some garlic injection with a needle. Anyone ever done that with their rib roast?

Finally, goes without saying, but use temp probes. Monitor that temp religiously. I went to the spice spoon store your recommended and picked up a dual probe remote therm. Worked like a charm.

[Drunk Tank]

smoked prime rib? might be too much of a good thing.

This smoking thing reminds me of that one dude's obsession with putting green or red chili sauce on all his food. everything had to have chili sauce on it. Where is that guy?

John McClain? Didn't he become a Bishop and quit coming around?

[Flystripper]

John McClain? Didn't he become a Bishop and quit coming around?

Either that or he now finds it hard to type due to finger blisters, and his speech-to-text program is constantly confused because his tongue is swollen to the size of a side of bacon from handling and eating hot chilis. It's sad really.

[Drunk Tank]

kccougar, i just cooked one two weeks ago. It came out perfectly.

I followed this guys instructions. They are extremely thorough and I found them to be spot on. Basically impossible to screw up if you follow the simple directions.

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

The main thing I found was bringing the roast to room temp before you put it in the oven. Less cook time means less time to dry out. Also, I didn't salt the outside of the roast. That thing was leaking juice all over the place when I cut it. It was like a bloodbath. Awesome. I did use a simple garlic rub which added a nice flavor to the outside. The next time I might do some garlic injection with a needle. Anyone ever done that with their rib roast?

Finally, goes without saying, but use temp probes. Monitor that temp religiously. I went to the spice spoon store your recommended and picked up a dual probe remote therm. Worked like a charm.

This is just about the same cooking method I use for mine if I cook it in the oven. The exception is the rub I use. I rub the meat with a paste of minced garlic, cracked black pepper and kosher salt. It is very good. I have cooked prime ribs on the grill with good results as well. When I cook them on the grill, I cook them indirect @ 325°, but do not use any smoking woods, just lump charcoal. I like the wood-grilled taste the smoke from the burning charcoal gives the meat. When the meat reaches about 115° , I take the meat off and stoke up the fire and sear it direct on all sides for a few minutes to get a nice crust. It basically has the same effect as starting ytour oven @ 425° but in reverse order. You can just as easily cook a great prime rib in the oven as you can on the grill. Just watch your temps and get a good meat probe thermometer.

[kccougar]

kccougar, i just cooked one two weeks ago. It came out perfectly.

I followed this guys instructions. They are extremely thorough and I found them to be spot on. Basically impossible to screw up if you follow the simple directions.

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

The main thing I found was bringing the roast to room temp before you put it in the oven. Less cook time means less time to dry out. Also, I didn't salt the outside of the roast. That thing was leaking juice all over the place when I cut it. It was like a bloodbath. Awesome. I did use a simple garlic rub which added a nice flavor to the outside. The next time I might do some garlic injection with a needle. Anyone ever done that with their rib roast?

Finally, goes without saying, but use temp probes. Monitor that temp religiously. I went to the spice spoon store your recommended and picked up a dual probe remote therm. Worked like a charm.

Thanks! Questions:

1. How long did you leave the roast out before putting it in the oven?

2. I assume you bought it at Costco?

3. Did you insert your probe at the beginning of the cooking or did you wait until near the end of the recommended cook time?

4. During the set time after removing the roast fromt the oven, did you leave it uncovered?

[TripletDaddy]

Thanks! Questions:

1. How long did you leave the roast out before putting it in the oven?

2. I assume you bought it at Costco?

3. Did you insert your probe at the beginning of the cooking or did you wait until near the end of the recommended cook time?

4. During the set time after removing the roast fromt the oven, did you leave it uncovered?

1. I bought a huge roast so I had mine out for approx 3-4 hours. I asked the butcher and he said that it would be fine.

2. I didn't buy at Costco because they were out the evening I went. I went to the butcher at the mega Smiths in Highland. The meat was a nice cut but Im pretty sure next time I will still go to costco. they have high quality beef. I was still very pleased with the results at Smiths. I think the roast cost me around $50.

3. I had the probe in there the entire time, even while it was coming to room temp prior to cooking.

4. I did whatever the instructions said to do. I either put a lid on the roasting pan or covered the roast in foil. Or both. As cowboy mentioned, watch the therm. The temp of the roast will continue to rise after you remove it from the oven. I let my roast sit for a good 20 mins and it rose probably another 6-8 degrees.

120 is the shiz. I love rare prime rib. In fact, I am not sure why you would ever eat prime rib anything but rare. but my wife and my in laws like it more cooked, so next time, I might let it pop to 125 in the oven and then remove and rise to 130 or so. I prefer not to, but all the juicy loveliness was too pink for some in my home. boo!

I will copy and paste this in the prime rib thread, too.

[Katy Lied]

Public Service Announcement: Thanksgiving Day Prep

Plan to remove your turkey from the freezer this Friday night. If you are going to the Notre Dame game, take it out before you fly out. That will give you 4 days to thaw a 20 lb turkey in the fridge (5 lbs per day) plus another day to brine the turkey.

Clean your oven this weekend. It's nice to start with a clean oven free from the charred remains of old food.

Purchase a 5 gallon food storage container for the brining. Buy it new and reserve it for brining and nothing else. $4 at Winco. Mark the outside, then store it in a white drawstring trashbag the rest of the year. You might want to buy the container at the same time you buy the turkey, to make sure it will fit in the bucket. Otherwise, bring your bucket to the store to make sure the turkey fits easily. A tight fit will not work-- the brine needs to wash over the turkey.

Handwash all of your oven mitts, and hang them up in your mud room to dry. Let's get them clean, since you'll be using them quite heavily over the next week.

[Pelado]

Public Service Announcement: Thanksgiving Day Prep

Plan to remove your turkey from the freezer this Friday night. If you are going to the Notre Dame game, take it out before you fly out. That will give you 4 days to thaw a 20 lb turkey in the fridge (5 lbs per day) plus another day to brine the turkey.

Clean your oven this weekend. It's nice to start with a clean oven free from the charred remains of old food.

Purchase a 5 gallon food storage container for the brining. Buy it new and reserve it for brining and nothing else. $4 at Winco. Mark the outside, then store it in a white drawstring trashbag the rest of the year. You might want to buy the container at the same time you buy the turkey, to make sure it will fit in the bucket. Otherwise, bring your bucket to the store to make sure the turkey fits easily. A tight fit will not work-- the brine needs to wash over the turkey.

Handwash all of your oven mitts, and hang them up in your mud room to dry. Let's get them clean, since you'll be using them quite heavily over the next week.

Do turkeys float?

[hostile]

Do turkeys float?

[BigFatMeanie]

Do turkeys float?

In a brine solution? Yes. It's just like floating in the great salt lake.

[Donuthole]

Bump. We need to merge these threads, stat!