Before and after of my Roast Beast

[Fritzo]

13.97 lbs of bone-in prime rib, rinsed in beef/brine reduction and left out for 8 hours to get to room temp:

Coated with butter, rosemary, thyme, cracked pepper, and LOADS of salt, then seared at 500F for 40 minutes, then reduced to 325 for 3.5 hours.

The result...perfectly done medium rare in the center, with a tad of medium well on the outsides for the morons, all inside a delicious seared crust:

 

[Engineer]

Cut that damn thing open so we can start drooling!!!

 

[BUTCH1]

OK so far, now CUT IT OPEN.........

 

[midwestfisherman]

Dam!

 

[RossMAN]

meat pr0n!

Ok that sounded wrong.

 

[MagnusTheBrewer]

You do NOT sear the roast for 40 fricken minutes at 500 fricken degrees! Do you just like to throw away money? Looking at the pics I estimate 35% to 45% shrinkage.

 

[Fritzo]

Sorry, this was from yesterday

Reviews from the table though:

"Oh...my...god..."
"This is the best thing I've ever put in my mouth."
"You should open your own restaurant and only make this."
"This is the best prime rib anyone has ever had in the history of prime rib."

I took a bow, said "Yeah yeah...it's what I do..." then walked back into the kitchen to slice me a piece right from the middle.

 

[Vic Vega]

Good work. Thanks for not ruining it.

 

[Fritzo]

You do NOT sear the roast for 40 fricken minutes at 500 fricken degrees! Do you just like to throw away money? Looking at the pics I estimate 35% to 45% shrinkage.

Yeah, you do for a 14 lb roast. Most people have a 8-10 lb roast where you do 20-30 minutes.

I know what I'm doing with this stuff, don't worry

 

[WaTaGuMp]

No pics of it cut, you FAIL at the interwebz, BE GONE NOOB.

 

[Engineer]

Reviews from the table though:

"Oh...my...god..."
"This is the best thing I've ever put in my mouth."

Oh...Uh.... (NSFW!). Are you sure that wasn't from the bedroom instead of the kitchen?

Oh....and this too...

No pics of it cut, you FAIL at the interwebz, BE GONE NOOB.

 

[Fritzo]

No pics of it cut, you FAIL at the interwebz, BE GONE NOOB.

Sorry. I was the carver too. Can't hold a fork, knife, and a camera.

 

[WaTaGuMp]

Sorry. I was the carver too. Can't hold a fork, knife, and a camera.

Excuses, excuses. :biggrin:

 

[MagnusTheBrewer]

Yeah, you do for a 14 lb roast. Most people have a 8-10 lb roast where you do 20-30 minutes.

I know what I'm doing with this stuff, don't worry

You don't sear a prime rib roast at 500 degrees PERIOD! OI, where the hell did you learn to eat expensive meat cooked that way? I'm serious, I've eaten and cooked all over the country and have never seen that done to a prime rib roast.

 

[WaTaGuMp]

You do NOT sear the roast for 40 fricken minutes at 500 fricken degrees! Do you just like to throw away money? Looking at the pics I estimate 35% to 45% shrinkage.

Speaking of shrinkage.

http://www.youtube.com/watch?v=BEnKLhi83J8

 

[BUTCH1]

No pics= thread fail, how DARE you do this!....

 

[Engineer]

You don't sear a prime rib roast at 500 degrees PERIOD! OI, where the hell did you learn to eat expensive meat cooked that way? I'm serious, I've eaten and cooked all over the country and have never seen that done to a prime rib roast.

I just searched an the 3 recipes that I found stated to heat at 450 until browned outside and then reduce heat to 225 for several more hours. Seems about what the OP did, no?

 

[WaTaGuMp]

You don't sear a prime rib roast at 500 degrees PERIOD! OI, where the hell did you learn to eat expensive meat cooked that way? I'm serious, I've eaten and cooked all over the country and have never seen that done to a prime rib roast.

Lets be honest though, cooking is something that changes and evolves. Maybe he found a way that works that people have yet to try. The end result is all that matters.

 

[MagnusTheBrewer]

I just searched an the 3 recipes that I found stated to heat at 450 until browned outside and then reduce heat to 225 for several more hours. Seems about what the OP did, no?

Those recipes are wrong as well. IF you want a heavier crust, you can sear the meat on top of the stove or, on the grill and then cook at 225 to 250 for several hours depending on the size of the roast. I'm glad the OP's guests liked it but dayum that's an expensive cut of beef to trash that way.

 

[Engineer]

Those recipes are wrong as well.

If you say so, must be true.

 

[SheHateMe]

Can one of you boys come over and show me how do do meat properly?

 

[MagnusTheBrewer]

If you say so, must be true.

When it comes to food, I'm sure. You must be worthy of my prime!

 

[Fritzo]

You don't sear a prime rib roast at 500 degrees PERIOD! OI, where the hell did you learn to eat expensive meat cooked that way? I'm serious, I've eaten and cooked all over the country and have never seen that done to a prime rib roast.

I learned under Chef Jacques Fontane here:

http://culinary.cincinnatistate.edu/

 

[MagnusTheBrewer]

I learned under Chef Jacques Fontane here:

http://culinary.cincinnatistate.edu/

I may have to visit so, I can slap him upside the head.

 

[Howard]

You rinsed it in a what now?