NFR Prime Rib
- Thread starter chrome/22
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Non-fishing related
Loooove Prime Rib! Of course....also love a great prime rib steak....or a good choice rib steak....or just a good t-bone...
We used to do one at my office for our Christmas staff lunch. Had to discontinue it as a couple of my gals went vegan. They've since rediscovered the joys of the occasional good meat dish....thus this year get to go back to the prime rib! Geez....horseradish cream...au jus...baked potato with all the fixings...grilled veggies...and a chunk of my hygienist's homemade sourdough bread....and a black porter...
We used to do one at my office for our Christmas staff lunch. Had to discontinue it as a couple of my gals went vegan. They've since rediscovered the joys of the occasional good meat dish....thus this year get to go back to the prime rib! Geez....horseradish cream...au jus...baked potato with all the fixings...grilled veggies...and a chunk of my hygienist's homemade sourdough bread....and a black porter...
Never been a favorite, rather have a ribeye or a good aged tri tip.
JimTravers¤£a!!Travers
Life of the Party
Nothin like that big Steak settling down onto the plate. Settling down into a chair at a STEAK HOUSE. Settling into that Whiskey Buzz. Settling in to a STEAK. nothing green on the plate!!!
Simple rub down using olive oil, finely diced garlic (whole bulb), ground black peppercorns then pack the top with a layer of coarse rock salt.
Once desired internal temp is reached remove/discard rock salt crust and rest for a few. Enjoy with fresh grated horseradish and chopped parsley.
Not going to suggest roasting specifics as everybody has their own tried and true routine.
As long as it's not deep fried or smoked I'm down to eat!
Once desired internal temp is reached remove/discard rock salt crust and rest for a few. Enjoy with fresh grated horseradish and chopped parsley.
Not going to suggest roasting specifics as everybody has their own tried and true routine.
As long as it's not deep fried or smoked I'm down to eat!
Brute
Legend
Ill be doing both a prime rib and a roast chicken for Thanksgiving dinner. My method is rather simple…this works for any rib roast 6-10 lbs.
Preheat oven to 375 F.
Crush a large amount of peppercorns beforehand either in a spice grinder or between folded dish towel with a meat mallet or heavy saucepan
Rub roast with olive oil all over, then season liberally with coarse sea salt and crushed peppercorns and let stand at least one hour at room temperature.
Place on a rack in a pan rib side down & fat cap up. Place in oven and roast for 1hour 15 mins…then turn oven off and leave in oven three hours…DO NOT open oven door during this time…it will be medium rare
Preheat oven to 375 F.
Crush a large amount of peppercorns beforehand either in a spice grinder or between folded dish towel with a meat mallet or heavy saucepan
Rub roast with olive oil all over, then season liberally with coarse sea salt and crushed peppercorns and let stand at least one hour at room temperature.
Place on a rack in a pan rib side down & fat cap up. Place in oven and roast for 1hour 15 mins…then turn oven off and leave in oven three hours…DO NOT open oven door during this time…it will be medium rare
First key is your roast. A true, prime roast is absurdly expensive, but if you have the resources and access, spring for it. If not, you can get a really good choice roast for a somewhat less ridiculous price, but you have to know how to pick it. Season in the fridge overnight with lots of rock or kosher salt and wrap up tight in plastic wrap. Warm to close to room temp before cooking (takes 1-2 hours, depending on the size of the roast). Season with pepper, paprika, and whatever else you like.
A good sear, followed by a slooooowwww finish is the key. I like to sear all sides in the pan/skillet, then put in the oven at 250. If you have the time, go down to 225. Check with a meat probe until it's at just over 120 (if you like medium rare), then pull it and let it rest for at least a half hour before serving.
If you have a bone-in roast, you can make a true au jus from the pan drippings, but without a little pre-made beef or veal stock, you usually won't get much. If you don't have the bones and a good, pre-made stock, just buy a seasoning packet. Starting with some sautéed shallots and reducing in some red wine before adding the powder and water can make that stuff stand up pretty well. Add some fresh herbs (Thyme, rosemary, etc.) for bonus points....
A good sear, followed by a slooooowwww finish is the key. I like to sear all sides in the pan/skillet, then put in the oven at 250. If you have the time, go down to 225. Check with a meat probe until it's at just over 120 (if you like medium rare), then pull it and let it rest for at least a half hour before serving.
If you have a bone-in roast, you can make a true au jus from the pan drippings, but without a little pre-made beef or veal stock, you usually won't get much. If you don't have the bones and a good, pre-made stock, just buy a seasoning packet. Starting with some sautéed shallots and reducing in some red wine before adding the powder and water can make that stuff stand up pretty well. Add some fresh herbs (Thyme, rosemary, etc.) for bonus points....
I like this method; especially if you have other cooking going on (which you often do on a holiday!). You won't disappoint anyone by accidentally overcooking the roast this way.
Back east I went to fishing camp every year in upstate NY with a bunch of older gents. One of them was a butcher. He'd bring a big prime rib roast. He would get a Weber charcoal kettle grill ripping hot (like forge hot) and then plop that roast down on it, flames reaching around it maybe 2-3 feet high. He'd char the outside on al sides, then wrap the roast in foil and set it on a counter for an an hour or so. It was perfectly done every year and a highlight of the trip (along with all the big brown trout and good Scotch)!