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Prime Rib
- Thread starter BigJonsson
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know you feels lol. Steaks are easy to get right..
Shin Johnpv
Member
One of the groceries here just had Rib Roast on sale, bone in center cut with their coupon and being a member of their club for only 5.99 a lb or so (normally 9.99 or 10.99). Since its just myself and my girlfriend I got a small 5 lb one. Which I then cut into 2 2lb roasts (each with a bone in it) and a single 1 lb steak. Since it was inexpensive I decided to try something different and it came out amazing.
I only seasoned it with salt and black pepper, but lots of salt. After salting it I let it sit out and come to room temperature. Then I heated my cast iron skillet till my thermal gun thing had it averaging around 525 degrees. Then I seared it all around, for just like 2 minutes on the main sides, and maybe a minute on the edges. After it was nicely seared I put 2 sticks of butter in the cast iron and threw it all into a 325 degree oven. I only let it cook for hmmm about 25 minutes basting it every 6 minutes or so. Then I let it rest for about 15 minutes on a cooling sheet so it wouldn't be sitting in its own juices. Let me tell you it came out godly.
It was a perfect medium rare, with a nice crust on the outside and it just melted in your mouth. One of the most tender pieces of beef I think I've ever had.
I only seasoned it with salt and black pepper, but lots of salt. After salting it I let it sit out and come to room temperature. Then I heated my cast iron skillet till my thermal gun thing had it averaging around 525 degrees. Then I seared it all around, for just like 2 minutes on the main sides, and maybe a minute on the edges. After it was nicely seared I put 2 sticks of butter in the cast iron and threw it all into a 325 degree oven. I only let it cook for hmmm about 25 minutes basting it every 6 minutes or so. Then I let it rest for about 15 minutes on a cooling sheet so it wouldn't be sitting in its own juices. Let me tell you it came out godly.
It was a perfect medium rare, with a nice crust on the outside and it just melted in your mouth. One of the most tender pieces of beef I think I've ever had.
Cornballer
Member
Kenji López-Alt updated his recipe on Serious Eats a few weeks ago: The Food Lab's Definitive Guide to Prime Rib
It's pretty comprehensive.
It's pretty comprehensive.
Affeinvasion
Member
1. Live in Texas
2. Buy prime rib from local cattle rancher
3. Put on the grill under low heat
4. Make burnt ends with the finished end pieces.
5. Do it again next year.
2. Buy prime rib from local cattle rancher
3. Put on the grill under low heat
4. Make burnt ends with the finished end pieces.
5. Do it again next year.
Personally I feel like roasts are easier to do than steaks only because at least you have that thickness as a sort of buffer against error. The best thing with steak is that if you got a sous vide you can reheat it the next day in the aus jous at the same exact temp and make delicious ass french dips.
This right here. I've been following kenji's food lab posts for years and this one is spot on. I did around $750 of prime dry aged prime rib for my grooms dinner prior to my wedding and following this recipe lead me to a great result. Thermapens are indispensable too.
capitalCORN
Member
I like to pre-sear to get some juices if I'm making gravy. Usually I just salt the fuck out of it and cook 20min per lbs. If I feel fancy, I'll make pot a feu (just a French variation). As far as rib goes, nothing beats Argentinian short rib though.
Yup, this is what I'm going to do. 200 until 120. Then I will tent it and put it back in for a a few at 500 or 550 (unsure how high my oven goes).
Thanks for this, you saved me time digging around over the next few days.
Follow the recipe I posted on the first page. It is fairly foolproof.
Same. Not sure what I want to do. Right now reverse sear method is leading. Anyone who wants medium and up can have theirs post seared in a pan.
Mine is a 4 bone 8.75lb
Etrian Oddity
Member
Personally, I prefer to not use the entire prime rib and instead fabricate it into several parts. You can get the ribeye, flank steak, and chain from it and get way more food out of it. 
I have done that actually. Cut a few rib eyes. I've seen at some of the high end steakhouses you can actually just order the cap. So that amazing fatty tender ring around the edge just an 8 oz portion of that cooked perfectly? Next time in Vegas I'm getting that for sure.
EDIT: you'll see even at a high end place like Craftsteak in vegas, the only steak that advertises "prime" is the new york, since that's sorta a staple.
http://www.craftrestaurantsinc.com/craftsteak-las-vegas/files/2011/09/Dinner10-23-14.pdf
EDIT: you'll see even at a high end place like Craftsteak in vegas, the only steak that advertises "prime" is the new york, since that's sorta a staple.
http://www.craftrestaurantsinc.com/craftsteak-las-vegas/files/2011/09/Dinner10-23-14.pdf
decided to go with the reverse sear method, but i can't find in the serious eats article where it talks about letting the roast sit out at room temp for any length of time before putting it in the oven at 200
oh nvm, someone asked in the comments section and here is what he had to say
oh nvm, someone asked in the comments section and here is what he had to say
BigJonsson
Member
Oh man, that was a good dinner
Reverse sear is so easy.........although I did set the smoke detector off haha
Reverse sear is so easy.........although I did set the smoke detector off haha
MetroidPrimeRib
Banned
Oh man, that was a good dinner
Reverse sear is so easy.........although I did set the smoke detector off haha
Good to hear. I went with the reverse sear as well. I'm at 110 degrees right now and everyone is just starting to show up so it should time out just perfect with resting and everything.
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