NFR Prime Rib
- Thread starter chrome/22
- Start date
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