Making a Prime Rib. I am thinking of doing it really low and slow and then searing it at high temp at the very end?
Anyone else doing one and how are you cooking it???
Anyone else doing one and how are you cooking it???
OT: Christmas Dinner
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Not a prime rib fan. I'd much rather cut it into steaks and cook it that way.
roast prime rib from t-bones. medium rare.
doing chili tomorrow to have some leftovers for the rest of the week. christmas eve brunch at b52 (yes its a vegetarian joint on butler street, heaven forbid.)
doing chili tomorrow to have some leftovers for the rest of the week. christmas eve brunch at b52 (yes its a vegetarian joint on butler street, heaven forbid.)
Prime Rib is a term that is used incorrectly at a lot of restaurants. Prime is a classification of beef. No roll is non graded beef; next up in quality is select; then choice; and prime is the highest grade.
Very few rib roasts in restaurants are prime. Most are choice, and I've seen a lot of select used.
T-bones are from the center of the short loin. It's the next muscle back. Short loin can, like any muscle, be roasted, or cut into steaks.
Oh yeah, you should see the couple in front of me in the Giant Eagle checkout line. 5 boxes of Kraft instant Mac and Cheese, not even the kind with the fake cheese sauce, but powdered cheese sauce and 4 Stouffers frozen Mac n Cheese.
Someone's eating good this weekend.
Standing Rib Roast to be exact. I chose from the Loin end.
Since you know about this kind of stuff, how would you best cook it??
Low and slow.
I brown it first on the stove, and then roast to med rare. Instead of searing at the end and risking the internal temperature, I brown first.
Searing on the front end also seals in the juices. Use a meat thermometer, overdone rib roast is dog food.
I meant we are buying a prime rib cut (standing rib roast) from a grocery store named T-Bones (its in Wexford or so.) It'll be prime grade.
Oh absolutely. Wouldn't even think about not doing it without a meat thermometer. There are different schools of thought however about "searing" actually "sealing" the meat and trapping juices. It actually doesn't really do that.
I am having good old roast, mashed potatoes, and various other sides.
I was there this AM when some guy picked his up from their butcher. Beautiful looking piece of meat (the roast not the butcher). Glanced at the tag while chatting. It was $156.
Great little store. I spend way too much $ there
If you don't mind me asking, how much per pound? I also did not get mine from a grocery store, but a local (actually pretty big local) butcher shop.
Touche on the sealing.
The searing does amplify the flavor of the meat and can be used as a nice foundation for a sauce or gravy.
Resting the meat prior to slicing has more to do with allowing some of the cooked out juices to reabsorb and redistribute into the meat, instead of just running out when cut.
Cooking a $160 piece of meat sounds terrifying! Don't blame you for getting all the advice you can get!
Best way to cook prime rib is to cook at high temp for about 1/2 hour or so( need to look up time) and the turn it off for 1-2 hours and it slow cooks all the way through.
I don't really know. It was just a quick glance and i happened to see the price tag. It looked to be at least 5 rib. I would guess in the $15-$18 range.
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That's how I cook prime rib. Make sure you have the right time ( depending on lbs) for the high temp cooking or you'll end up with all rare - med prime rib, mostly rare no med well or well done meat.
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Merry Christmas!
Best way to cook prime rib.
Do a salt/ spices rub. Then cook at 550 degrees for 5-7 minutes per pound( rare 5, 6 MR, 7 med). Turn off oven for 2 hours without opening door. Works every time and perfect. Dark on outside with med rare through out(with 6 minutes).
I've heard that, but that seems a bit risky. I think i am going with 225F then take it out. And right before serving, put it in a blasting hot over for 10 minutes to brown.
Going to moms house for lasagna. Wife and I are making tiramisu for dessert
Nice, stopped there yesterday to pick up some shrimp, oysters and scallops for tonight's festivities. They are expensive but definitely the best quality fish in the burgh.
You can still use meat thermometer to make sure you take it out at correct time. It is better to use the high heat first. You will get more even cooking throughout.
Prime is a term correctly used at resturaunts as prime refers to a grade of beef, but Prime Rib however is the name of a specific butcher cut as the meat comes from the prime location on the steer, that location is a range between ribs 6 through 12. If Prime Rib were graded prime it would be called prime Prime Rib. I know Prime Rib should not be cooked past Medium otherwise it become tough and chewy. I might consider soaking it in port wine for a day before cooking.
Live in Greensburg, work in Latrobe. We like the Greensburg Jioio’s a little better...
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