Funny story: last time i went in that place with my brother we broke one of those tiffany style lamps they have. That's what you get when you squeeze 4 grown ass men into a booth. If you get the King cut you can actually ask for 2nds and they wheel the cart back around. That's probably one of my favorite places to go in the city.
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Prime Rib
- Thread starter BigJonsson
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Funny story: last time i went in that place with my brother we broke one of those tiffany style lamps they have. That's what you get when you squeeze 4 grown ass men into a booth. If you get the King cut you can actually ask for 2nds and they wheel the cart back around. That's probably one of my favorite places to go in the city.
That's interesting; I may try it sometime. But does it have any significant advantages over the reverse sear? It seems like you'd have less precise control over the final temperature.
You ever have a Ribeye steak? Same meat, prepared differently. (Cook one like a roast and THEN cut it, the other cut first and cook like a regular steak.)
Cook it like a steak:
http://www.tinyurbankitchen.com/2009/09/oven-to-pan-seared-prime-ribeye-steaks.html
http://www.seriouseats.com/2011/05/how-to-grill-a-gigantic-rib-eye-steak.html
Cook it like a roast:
https://www.cooksillustrated.com/recipes/6843-best-prime-rib OR
http://www.americastestkitchen.com/recipes/6843-best-prime-rib (if other URL doesn't work)
http://oneperfectbite.blogspot.com/2012/01/standing-rib-roast.html
Many years ago we went to HoPR as part of our local group and found out that if the entire party isn't there within 10-15 minutes of the reservation they cancel it. I arrived early from San Jose BUT after spending ~20 minutes circling for parking I caved to get there on time and used the valet.
So with people showing up as much as 35 minutes after the reservation, we only had half the table. So half went to our usual prime rib spot (Hungry Hunter) and the other half ate at HoPR that night (since I was early, I was one of the ones who ate at HoPR). It was good, but I honestly liked the food at Hungry Hunter more. I miss that place.
BigJonsson
Member
So I have another Prime RIb to cook and now have a crock pot slow cooker dealie
Prime Rib in the slow cooker, is this forbidden and terrible?
Prime Rib in the slow cooker, is this forbidden and terrible?
Hello this is Chef John from foood wishes dot com wiiiiiiiiiiith: Easiest Prime Rib Recipe Ever!
Edit: beaten like an egg yolk.
Edit: beaten like an egg yolk.
BigJonsson
Member
I think I've settled on this marinade and I'll use the reverse sear method again
http://allrecipes.com/recipe/garlic-prime-rib/
http://allrecipes.com/recipe/garlic-prime-rib/
ElectricBlanketFire
Member
Prime Rib blegh.
Here, chew on this wet meat sock.
Here, chew on this wet meat sock.
Please tell me you only dislike it because of the preparation (roast) and not the actual piece of meat.
SneakySneaks
Member
You slow roast it at 250. Cover it with olive oil, salt, pepper and coriander (optional). Cook to 130-133. Let rest 136-139. Slap any guest that wants it cooked above 145.
Au Jus: Add onions, carrots, celery and a jalapeno to the bottom of the pan before cooking. Strain that goodness while the meat rests (maybe add some red wine).
Au Jus: Add onions, carrots, celery and a jalapeno to the bottom of the pan before cooking. Strain that goodness while the meat rests (maybe add some red wine).
ElectricBlanketFire
Member
I've had it properly prepared. Overrated along with filet mignon.
Give me a rib-eye any day.
entremet
Member
Same shit bro.
The difference is how each is cut out of the animal and prepared.
Moreover, a good rib eye is USDA Prime. Most Prime Rib--not to be confused with the grading standards--is either choice or select. Get a USDA Prime prime rib and it will be amazing. However, it will cost in the triple digits.
Rib eyes are cooked fast and prime rib cooked low and slow.
GiantEnemyGoomba
Member
I need to have good prime rib. None of it has come close to the better ribeyes or filets I've had.
I'm making a five bone roast this Saturday. This will be my third year in a row. I don't know the exact poundage yet, but I will need to look up the time/pound. I usually do the high temperature start (500) for a short time, and then turn the oven down to a lower temperature for the remaining hours. At this point, the roast is too big for me to give it a quick cook on each side in my dutch oven to give it a nice skin. If you can do this, I highly recommend it since you will get a cripsy meat candy like crust. Sogood.gif. I will cover the outside in kosher salt and fresh ground pepper, nothing more. Make sure to let it rest for 25-30 minutes after you pull it from the oven to let the juices evenly distribute. I will be pulling mine out of the oven at around 125, maybe 120. I like that shit rare.
I save the drippings to make the au jus. Tastes great. I also make a super simple horseradish cream sauce to dip with sour cream and horseradish. It also has salt, pepper, and fresh dill to taste.
As others have said, make sure you're actually getting a prime rib, not a choice or select standing rib roast. The fat marbling makes a huge difference in the quality of the roast.
I save the drippings to make the au jus. Tastes great. I also make a super simple horseradish cream sauce to dip with sour cream and horseradish. It also has salt, pepper, and fresh dill to taste.
As others have said, make sure you're actually getting a prime rib, not a choice or select standing rib roast. The fat marbling makes a huge difference in the quality of the roast.
Room temperature.
Plenty of salt all over.
Plenty of pepper all over.
Plenty of oregano all over.
mix 2 table spoons of butter with extra virgin oliver.
Spread it all over the roast.
mince a bunch of garlic, put it all over the roast.
Add more salt.
Place in 400 degree oven for an an hour.
Check the internal temperature till it's at the desired temp. 150 degrees internal for medium.
Done. Full proof.
Plenty of salt all over.
Plenty of pepper all over.
Plenty of oregano all over.
mix 2 table spoons of butter with extra virgin oliver.
Spread it all over the roast.
mince a bunch of garlic, put it all over the roast.
Add more salt.
Place in 400 degree oven for an an hour.
Check the internal temperature till it's at the desired temp. 150 degrees internal for medium.
Done. Full proof.
ElectricBlanketFire
Member
Cut from the same section, but cut and prepared differently.
UDSA choice is pretty damn good and would likely be in the triple digits. I don't even know but a couple places that even sell prime grade meat, and even then I've never even considered buying the entire rib roast. It would probably cost like the same price as a fucking iPad.
Which is why I added "preparation" to my question which you did not address at all. Obviously a shitty prime rib is gonna be shitty. Filet to me is great when it's served on the bone along with a new york to accopany it.
BigJonsson
Member
Not sure if I should try and make au jus, only have a 2.5 pound roast
We must be pretty lucky here in Wisco. I've been able to get my prime rib (prime) for $9.99 a pound each year. Must be because we're a cow state.
entremet
Member
I only get Prime stuff on occasion. Might as well go to a good steak house honestly. Most of the USDA Primes stock goes to restaurants and hotels.
Sometimes you can get lucky at Costco and find Prime stuff there.
Texas is a embarrassment of riches for beef lovers. Dat cattle industry.
It's possible. But even when I was in college in the Midwest, 90% of even steakhouses didn't serve prime. Here in Cali a prime porterhouse t-bone would probably run like $30 and that's raw.
I know it's available and out there. Costco has a piece of Wagyu beef on the website right now straight from the source for like $1500. I'm pretty sure it's over a $100 a pound. I just don't trust myself to cook that perfectly so might as well pay $60 for a steakhouse to do it.
entremet
Member
Where they high end? Usually mom and pop type of steak houses never have prime to keep prices friendly for their customer base.
Prototype-03
Member
Was going to make prime rib this Christmas.
Costco was selling them for $175-$200.
I'll be making prime tri tip instead.
Wish I could make it but the fear of messing up was unbearable. Good luck to you.
Costco was selling them for $175-$200.
I'll be making prime tri tip instead.
Wish I could make it but the fear of messing up was unbearable. Good luck to you.
entremet
Member
Get a probe thermometer and you'll never mess it up.
The Ribeye/Burger pack is pretty damn reasonable.
$35 for each 20oz Ribeye with free burgers...
Came to post this. Reverse sear for sure!
Lols this thread is from January! And I said the same thing. Reverse sear...
ElectricBlanketFire
Member
My apologies. I totally misread your post.
Frankly, this has been happening more and more lately irl. I'd be more concerned if I didn't just have an MRI.
The high end places actually make it clear they serve nothing but prime but there's maybe a handful in each city. There's chains like Morton's and Ruths Criss and maybe a few independent restaurants but it's still pretty rare.
No worries. I was really just fishing to see if you were one of the well done steak guys, in which case they'd be serious beef here, pun intended.
So you're not a fan of properly cooked beef in general?
MarleyManiac
Member
Grill, indirectly with a couple of wood chunks (Pecan, Cherry mix is my favorite) Cook at a temp of 200F intil Internal temp hits 115-118. Pull roast off of grill to rest with a light foil tent.
While roast is resting, crank up grill to high heat for searing - 450-500F, place roast over fire and sear and turn to get the crust / malliard reaction to form evenly. Pull roast at 125 and let rest..temp will come up to 130-135 (Med. Rare)
The slow cook first and high heat second is the best way to have an evenly cooked roast without the well-done grey edges that is pink all the way through to the crust.
Even if you do not cook it on a grill follow the temp guidelines for best results...trust me
http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe.html
While roast is resting, crank up grill to high heat for searing - 450-500F, place roast over fire and sear and turn to get the crust / malliard reaction to form evenly. Pull roast at 125 and let rest..temp will come up to 130-135 (Med. Rare)
The slow cook first and high heat second is the best way to have an evenly cooked roast without the well-done grey edges that is pink all the way through to the crust.
Even if you do not cook it on a grill follow the temp guidelines for best results...trust me
http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe.html
ElectricBlanketFire
Member
Oh no not at all. I'm reformed after a traumatic steak childhood. My parents were very paranoid about "under-cooked" meat in general. Everything was well-well-well done.
I hated steak until I moved out and made it myself.
I'm dealing with about a 60/40 at best, probably more 70/30 to well done/rare people. Not sure how it's going to play out, but people complained last year when I didn't do a rib roast because of my concerns. This year I'm doing it, and told everyone against to be quiet when they see some blood(medium-rare) or they can GTFO.
Not forcing anyone to like it or try it, but letting the rest of us do so.
Not forcing anyone to like it or try it, but letting the rest of us do so.
Hmm, I did the hot sear first both times. It still turned out great, but I think I will try it the opposite way, this year. This way, I can closely monitor the temp from 115-125 .I had considered smoking it but it's simply too much to fuck up. I'm not throwing down what I will assume to be $70-$120 on some meat to mess it up. I'm glad that I have a probe thermometer this year, though. I had to wing it in years past. Getting a smoker earlier this year really kicked up my meat game.
a) Tell them it isn't blood.
b) Have the broiler hot and ready to cook their slice well done (while crying if possible)
Thanks. Exactly my plan.
Except I won't go out of my way to ruin the meat. I'll cook it a little more, but nothing crazy.
To be honest the salad was more of an afterthought. Potato casserole was the main side item. Mega ton of butter bacon cheese in there.
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