Prime rib tonight!

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ROHfan
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2013/03/24 13:30:26 (permalink)

Prime rib tonight!

Greetings from Long Island!
 
Tonight I'm making Prime Rib. Wifey got it on sale for $4.99/lb so we figured we'd make a nice dinner tonight. With the right cooking technique and a very good Au Jus, a bargain cut of meat can taste great.
 
Here's the recipe I'm using. It's a low-and-slow version.
 
http://www.seriouseats.co...d-wine-jus-recipe.html
 
Will report back after dinner if I can get my lazy ass off the couch!
 
B
 
 
#1

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    mar52
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    Re:Prime rib tonight! 2013/03/24 15:13:30 (permalink)
    Sounds good... take pictures, please!
    #2
    Twinwillow
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    Re:Prime rib tonight! 2013/03/24 16:20:59 (permalink)
    I read that recipe on Serious Eats as well. And if I was going to do a prime rib roast, that's definitely the way I'd do it, too!
    #3
    FriedClamFanatic
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    Re:Prime rib tonight! 2013/03/24 17:10:17 (permalink)
    Wow....can't wait for the review  Sounds like a lotta work, but if it DOES work.....it could be good
    #4
    CCinNJ
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    Re:Prime rib tonight! 2013/03/24 17:59:54 (permalink)
    Rock on Kenji!
    #5
    Twinwillow
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    Re:Prime rib tonight! 2013/03/24 18:15:41 (permalink)
    CCinNJ

    Rock on Kenji!

     

    #6
    Russ Jackson
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    Re:Prime rib tonight! 2013/03/25 07:10:46 (permalink)
    Rub it with your spice rub and place in oven at 500 degrees. After 10 minutes turn oven to 325 and cook until internal temp is 120 remove from oven and cover with foil for 15 minutes....Russ
    #7
    ann peeples
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    Re:Prime rib tonight! 2013/03/25 07:22:16 (permalink)
    Thats pretty much how I do it, Russ. Turns out beautifully.
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    pnwchef
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    Re:Prime rib tonight! 2013/03/25 09:37:20 (permalink)
    ROHfan

    Greetings from Long Island!

    Tonight I'm making Prime Rib. Wifey got it on sale for $4.99/lb so we figured we'd make a nice dinner tonight. With the right cooking technique and a very good Au Jus, a bargain cut of meat can taste great.

    Here's the recipe I'm using. It's a low-and-slow version.

    http://www.seriouseats.co...d-wine-jus-recipe.html

    Will report back after dinner if I can get my lazy ass off the couch!

    B



    Keyword....... For best results, use a dry-aged, prime grade or grass-fed roast. Cooking time is identical regardless of size of roast.
    Also if you like serving the Prime Rib with the bone in, have the butcher cut of the chine and feather bones. That way you can slice between the bones giving a nice bone in rib presentation. If you don't have to fool with the vegetable and bones cooking. You can either use your own beef stock or a bought beef stock. Then degrease the roasting pan, deglaze the plan with red wine and add the beef stock. Watch the salt if you are really seasoning the prime before roasting. ....................If your not buying a high quality cut of meat,slice the meat thinner, a think cut could be harder to eat................Going back years ago, we use to pack the 109 Prime Rib with a salt pack. When the Rib was done cooking the salt would be like a hard shell on top of the Prime. No matter what you do, even if you salt over night, salt will only penetrate into a roast 1/4 of an inch....................I hope all went well..................If the Prime wasn't tender, it wasn't the cooking process, it was today's world of raising beef...............pnwc
    #9
    bartl
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    Re:Prime rib tonight! 2013/03/25 11:50:03 (permalink)
    I must admit that the few times I have made prime ribs, I did it the old fashioned way; with a coating of garlic, salt and black pepper and a pan of Yorkshire Pudding sitting underneath. Most of the time, I just have rib steaks (my personal favorite; for me it is the best combo of flavor and tenderness, although most in my family prefer shell or tenderloin).
     
    Bart
    #10
    rneiner
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    Re:Prime rib tonight! 2013/03/25 13:12:25 (permalink)
    This sounds amazing i will have to try on Sunday i usually smoke one.
    #11
    agnesrob
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    Re:Prime rib tonight! 2013/03/25 15:58:10 (permalink)
    I made prime rib on Saturday. I heat the oven to 525 degrees and roast for 6 minutes per pound for medium rare, then turn off the oven, do not open door for two hours. Comes out perfect every time. Got to use the new popover pan my daughter Emily gave me for Christmas to make individual Yorkshire puddings.
    It was all so good! We all had the flu on Christmas so this was our belated Christmas dinner!
    #12
    CCinNJ
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    Re:Prime rib tonight! 2013/03/25 16:46:53 (permalink)
    I have to look for my popover pan. I love Yorkshire pudding.
    #13
    Wintahaba
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    Re:Prime rib tonight! 2013/03/25 17:01:40 (permalink)
    We use a commercial heavy duty (large muffin size) Muffin pan that produces awesome Yorkshire. It was pricey at the time, but has well paid for itself over the years.
    #14
    ann peeples
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    Re:Prime rib tonight! 2013/03/25 20:15:32 (permalink)
    Again, agnesrob, will be coming to your house for dinner!
    #15
    agnesrob
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    Re:Prime rib tonight! 2013/03/26 20:34:24 (permalink)
    Would love to have you come Ann!
    #16
    pnwchef
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    Re:Prime rib tonight! 2013/03/26 20:52:22 (permalink)
    I'm thinking the reason he hasn't come back in yet is, the Prime Rib was Tough and he is still chewing...............he doesn't post much so it could be years before he comes back in................pnwc
    #17
    ann peeples
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    Re:Prime rib tonight! 2013/03/27 09:03:22 (permalink)
    Meh, who needs him. We are having a great discussion!
    #18
    CCinNJ
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    Re:Prime rib tonight! 2013/03/27 09:48:03 (permalink)
    This Yorkshire (ish) Pudding concoction would be nice for leftovers...

    http://www.chicagonow.com...fed-yorkshire-pudding/
    #19
    agnesrob
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    Re:Prime rib tonight! 2013/03/27 22:01:43 (permalink)
    Sounds so good!
    #20
    agnesrob
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    Re:Prime rib tonight! 2013/03/27 22:02:45 (permalink)
    Sounds so good!
    #21
    ROHfan
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    Re:Prime rib tonight! 2013/03/29 16:46:17 (permalink)
    pnwchef

    I'm thinking the reason he hasn't come back in yet is, the Prime Rib was Tough and he is still chewing...............he doesn't post much so it could be years before he comes back in................pnwc

     
    Jeez, I'm back, I'm back! Been working lotsa hours and just started managing my daughter's softball team.
     
    Anyway, this 5lb. piece of meat that my wife spent $20 on was the best prime rib I've ever made. In fact, it was even better than the dry-aged piece I cooked for Christmas dinner last year. What was not so perfect was the au jus but I'm attributing that to a poorly executed jus on my part.
     
    The meat was beautifully medium rare from the outer edge to the very middle. There was no "grey" icky meat on the outside edges. I think that was key. I brought it to 120 deg. f--took about 3.5 hrs.--then took it out and let it sit for about 45 mins. and lightly tented it with foil.
     
    While the roast was sitting I heated the oven to 550. Once it reached temp I put the roast back in to crisp up the exterior for about 15-20 mins. It came out looking great and, of course, I was too lazy to take pics. I have to work on that.
     
    The thing that really struck me was the uniformity of coloring and the fact that it was the same tenderness throughout. After a few bites I realized I no longer needed my knife.
     
    I had about a 2 lb. hunk left over so today I went to my local deli who was nice enough to slice it paper thin for me so I can make Philly cheesesteaks tonight. I also bought some of their sliced Provolone and some hero loafs which will work out good for the sammies.
     
    Will let y'all know how the sandwiches came out. I promise not to wait another week to repost!
     
    Bill
     
     
    #22
    agnesrob
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    Re:Prime rib tonight! 2013/03/29 19:19:28 (permalink)
    Sounds delicious! Yes, let us know how the sandwiches come out!
    #23
    Russ Jackson
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    Re:Prime rib tonight! 2013/03/31 17:48:10 (permalink)
    Paint the rib with equal parts of mixed Stone ground mustard, molasses, and honey. Then apply this rub:
    Dry rub recipe: 
    1 cup dark brown sugar packed 
    6 tsp kosher salt (I use coarse red Hawaiian salt now) 
    2 tbs chili powder 
    1 tsp ground black pepper 
    1 tsp cayenne pepper 
    1 tsp chipotle powder 
    1 tsp old bay seasoning 
    1 tsp rubbed thyme 
    1 tsp onion powder 
    2 tsp smoked paprika 
    1 tbs coarse black pepper. Let it sit for 1 hour.
    Place the prime rib on a small rack  in a larger pan. This will keep the meat above the liquid. 
    Pour 1 cup red wine and 12 oz beef stock in pan. If you line the pan with foil it will be very easy to clean. Place into preheated 500 degree oven for 10 minutes. Turn heat down to 325 and cook until internal temp is 118. Cover and rest for at least 30 minutes. Take liquid that remains and pour into medium sauce pan. Add enough beef stock (approxametly 12 oz more) so you have plenty Au Jus  for all guests. Add 1/2 stick butter and reduce over low heat until it simmers for 5 minutes. Place in individual ramekins.  Serve with same red wine you used in pan...Russ
    #24
    ROHfan
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    Re:Prime rib tonight! 2013/03/31 20:50:19 (permalink)
    Philly cheese steaks were outstanding! The deli gave me Sargento provolone and it was nice and mellow and melted into the steak and onions perfectly. I heated a large griddle and sauteed 3 large onions in 1Tb butter, then pushed them to the side and added the pound and a half paper-thin sliced prime rib and broke the meat apart as it seared. Hero rolls were steamed over the onions. Assembled everything with meat on bottom, followed by provolone, then onions, then a little kosher salt, fresh ground pepper and a few shakes of Texas Pete's hot sauce. These were the best cheese steaks we've ever eaten. Not that I've had a lot of different cheese steaks in my day but we'll be going back to Philly soon so it will be interesting to see how mine compares with the real deal. We went to Dalessandro's once but weren't that impressed.
     
    BTW, Russ, that looks amazing!
    #25
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