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Mission Prime Rib

S

spidey07

No Lifer
Tis the season for something special - a 5 bone 10.5 pound prime rib. Should be done in about 4 hours. Got the real horse radish and wine ready. He's been out of the fridge for a good 2 hours and will rest for about 40 minutes or longer after he comes out of the oven. Then back in at 500 degrees for crisp the outside up.

Not bad..nice marbling and a good chunk of fat to get good and juicy:

http://pics.bbzzdd.com/users/spidey07/prime-rip005.jpg

Getting read to get into the oven:
http://pics.bbzzdd.com/users/spidey07/prime-rib007.jpg

He's purdy:
http://pics.bbzzdd.com/users/spidey07/prime-rib006.jpg
http://pics.bbzzdd.com/users/spidey07/prime-rib001.jpg

---------------------
After dinner pics:

Done
http://pics.bbzzdd.com/users/spidey07/done-whole009.jpg

After carved, it's actually medium-rare but pics don't look like it as seen in the color of the juice:
http://pics.bbzzdd.com/users/spidey07/last-half012.jpg
http://pics.bbzzdd.com/users/spidey07/carved-beast015.jpg

MY PIECE!
http://pics.bbzzdd.com/users/spidey07/best-piece017.jpg

Dessert - chocolate soufle'
http://pics.bbzzdd.com/users/spidey07/dessert018.jpg

 
:Q
and YUM!
how much does that big sucker run?
when i see a prime rib roast at the grocery store, they are always VERY pricy... and that is not even the good kind.
 
15 bucks a pound but caught it on sale for 12 at the butcher. When you consider that there is a fair amount of waste on it (bone, etc) it can get pretty pricey.

But I've always wanted to try Prime Aged. But you can get a regular standing rib roast for around 50-60 bucks and it will easily feed 4-6 very hungry people.

The mission is to make it better than Mortons Prime Rib. Which is pretty darn good.
 
That's one big piece of beef! It's even bigger than an alternator, the well known ATOT standard for beef measurement 🙂

Nice oven, too! I miss my Spectra gas range... My new place is all electric 🙁

So, when do we see the after pictures?
 
Originally posted by: BooGiMaN
do u salt and pepper the outside...i am thinkign of doing one on my weber rotisserie
Click to expand...

no, i think the salt and pepper in the pictures is actually on the inside
 
Originally posted by: ElFenix
Originally posted by: BooGiMaN
do u salt and pepper the outside...i am thinkign of doing one on my weber rotisserie
Click to expand...

no, i think the salt and pepper in the pictures is actually on the inside
Click to expand...

well sorry i didnt look at all the pics since im at work..just wondering how he prepares mr sarcastic man....
 
Originally posted by: BooGiMaN
Originally posted by: ElFenix
Originally posted by: BooGiMaN
do u salt and pepper the outside...i am thinkign of doing one on my weber rotisserie
Click to expand...

no, i think the salt and pepper in the pictures is actually on the inside
Click to expand...

well sorry i didnt look at all the pics since im at work..just wondering how he prepares mr sarcastic man....
Click to expand...

😛
 
Originally posted by: ultimatebob
That's one big piece of beef! It's even bigger than an alternator, the well known ATOT standard for beef measurement 🙂

Nice oven, too! I miss my Spectra gas range... My new place is all electric 🙁

So, when do we see the after pictures?
Click to expand...

He's been resting for about 40 minutes. Temp 138. Perfect. Just waiting for company before I carve it.

And for anybody that wants to make a prime rib or standing rib roast it is very easy and super yummy.

On the seasoning - yep...liberal salt/pepper and herbs de'provance. Veggies are garlic, shallots, onions, potatoes, parsnips, carrots.
 
Originally posted by: spidey07
Originally posted by: ultimatebob
That's one big piece of beef! It's even bigger than an alternator, the well known ATOT standard for beef measurement 🙂

Nice oven, too! I miss my Spectra gas range... My new place is all electric 🙁

So, when do we see the after pictures?
Click to expand...

He's been resting for about 40 minutes. Temp 138. Perfect. Just waiting for company before I carve it.

And for anybody that wants to make a prime rib or standing rib roast it is very easy and super yummy.

On the seasoning - yep...liberal salt/pepper and herbs de'provance. Veggies are garlic, shallots, onions, potatoes, parsnips, carrots.
Click to expand...


Any chance you'd type up a step by step process for those that want to impress their fiancee but have no cooking skill at all? (in other words me)
 
Easy recipie:

3-4 bone rib roast, the bigger the better (even cooking as the ends will be much more done then the middle cuts) but 2 bones is the minimum. This is the same as a ribeye roast, same cut as prime rib. The prime is just the grade of meat.

1) Take roast out an hour or two before cooking
2) Pre-heat oven to 300, 45 minutes before cooking
3) In roasting pan lay 1-2 layers of potatoes, carrots, onions quartered plus whole cloves of garlic to your liking. This provides the base of flavors that will be absorbed.
4) Lay roast fat side up on veggies, salt and pepper LIBERALLY. Herbs de' Provence liberally.
5) Halfway through cooking add beef broth to provide a 1/4" liquid base - provides moisture and melds flavors of veggies. Baste if you like. Keep the oven door shut.
5) 20 minutes per pound to guesstimate, put thermometer deep into the middle of roast, take out of overn at 120.
6) Cover with aluminum foil, let rest for 45 minutes, should be medium rare in the middle.
7) Serve with horseradish or strain pan for au jous (strain liquid, add small amount of red wine to disolve goodies, add pat or two of butter, simmer)

-edit-
The HUGE key here is DO NOT OVER DO THE MEAT!!!!!. All this work that you put into the roast is ruined if you over cook it. It's easy to put a few slices back into the oven to finish them as you like but you can never go back.
 
mmmm, im headed home for the holidays and my dad just sent me an email stating that mom will be making prime rib 😀

Great pictures!
 
droooooool.
<looks down at the crappy 79 cent frozen pizza that is "dinner">
I can't wait til this weekend; my wife has a big roast ordered for beef on wecks on xmas eve, then prime rib for 14 for xmas day.


Darn you! Now I've convinced myself to temporarily run the electric for our new oven for cooking the beef in this weekend. Wife doesn't want it out of the box til the remodeling job is complete.
 
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