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Christmas Prime Rib
NeoBlackdog
Member Posts: 17,187 ✭✭✭✭
Starts dry aging today. 14 pounds of nummy goodness. Got it all wrapped up in cheese cloth and put in the beverage fridge at 34°. Mmmmm! I can't wait!
We'll be using Captain Fun's recipe again this year.
Comments
Wooo boyyy, that is going to be great. Enjoy.
Did you have to get a co-signer? Don
Standing Rib Roast is on our Christmas menu also.
That should be delicious.
I'm thinkin' it will so long as I don't screw it up!
One of the hardest things about this recipe is keeping people from peekin' in the oven for the whole time it's in there.
Still waiting for my invite.
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
Maybe if you go wait by the mailbox. Don
I thought it was understood that you have a standing invitation?!
You're gonna have to sit at the little kids' table, though, outside with the cat.
So me and the kids don't get prime rib?
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
well you get cat! what more do you want........????
Chinese. Don
Are you doing the recipe where you leave the prime rib in a hot oven turned off?
"Independence Now, Independence Forever."
John Adams
It has to be
Yes. Preheat to 500 degrees and then cook for 5 minutes per pound then shut the oven off and leave it for 2 hours. DO NOT OPEN THE OVEN from the time you put it in until the time's up. Perfect medium rare.
Yeah, we found it on the road last week and scraped it up. Since it's been below freezing here we just left it on the porch. We'll prepare it over the burn barrel. The empty milk jugs give it a little extra flavor.
I wonder if the local supermarkets will have them under $10 a pound? You know because of inflation.
I found me a covered roasting pan (one of those blue with speckles) which might be deep enough and hold the pounds of salt.
Say what is it? Prime, Choice or Select?
It's Choice.
We got it for 5.79/pound at Albertsons through their 'Just For You' program.
NeoBlackdog - Man that's a nice price. Even if you screw up.
Authentic Chinese style then. Neo, I just remembered I'll have to schedule an emergency root canal that day, so I won't be able to attend.
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
Saw a tv ad for roast at Shop Rite at $4.99. Never go there, but have a card.. I learned their website and went to a, not local, store; cause ours closed. $14.99 lb with a few bucks off for using card and more with virtual coupon with loaded sale. Went great with many shoppers plus two packs of Snow Crab, on sale. Got eight, quite large, now boneless, steaks. Air fried the bones and the meat is fantastic, better than I can remember. My FB showed a roast meat pic from someone and somebody put out the technique and it was the Capts exactly. My steaks are wrapped, like crazy, in two layers of plastic, one foil and in freezer bags.
Please explain to me. I'm reading wrong or missing something. Preheat to 500 degrees. 5 minutes per pound. 14 pounder would be 70 minutes at 500 degrees???
Or one hour and ten minutes. Don
That's alot
Yes.
Mr. P-You could always go to a Chinese restaurant and order their duck "Fa-ra-ra-ra-ra Ra-ra-ra-raaaah🤤
That's correct. At the end of that time you turn the oven off and leave the door shut for another 2 hours. DO NOT EVEN LOOK AT THAT OVEN DOOR! LEAVE IT SHUT! At the end of those two hours you should have a perfect medium rare roast.
The most important step is to immediately pour you Yorkshire pudding batter into the baking pan and cook it while the roast is resting. Both will be ready at about the same time.
Brad Steele
Waiting on follow up report,,,
Perfect!
You went ribs up? How well did the fat cap render?
Real good. I know the 'pros' say to do it with the fat on top but I've always done it fat down and it comes out tender and juicy inside. Plenty of drippings for au jus in the bottom of the pan.
Need to see the thing after it has been carved.
Looks great Neo
Nobody got any pictures of that! We were too busy shovelin' it down! I'll try and get a shot of the leftover piece for you. It came out a perfect medium rare.
Nice, I'll bet that was just dandy!
A shot of the inside...
Looked a lot better before spending the night in the 'fridge!
Yum, yum. Did you get any ahjou on the ole shirt? Horse radish?
Horse radish, oh yeah!