Oven-roasted Prime Rib
- Thread starter RyJ Smoker
- Start date
Thanks, everyone! It was delicious!
Wish I could have a smoke, now.....maybe in about 2 months when it warms up, though
Jeff L.
Wish I could have a smoke, now.....maybe in about 2 months when it warms up, though
Jeff L.
Jeff it's not bad outside bro, I Got my heater and it's perfect! How did the prime rib eat?
Trade you a nice 16oz piece for a spot somewhere warm........
LigaPrivadaFanboy
Unrepentant Hoarder
Awesome! Thanks for sharing.
Here's what I do. When the calf is born I let him suckle for two weeks, then I catch him, hold him down and band him. After about a month his balls dry up and fall off. Makes a nice steer. Then I raise it upon grass and grain for two years. About two months before slaughter I give it oats and molasses (barnyard buffet) so the meat will be sweet. Then I call my "hit man" (butcher), he comes over and puts it down, in and out it 20 min. I let it hang in his cooler for two weeks, then we go and do the cut and wrap. I like to keep it simple, coat with kosher salt and fresh ground pepper, into a 500 degree oven to sear, then lower the temp to 300. Depending on the weight of the roast I take it out (we like medium rare), rest for 20 min. and cut and serve. Awsome!
theribdoctor
Certifiable.
Is it missing the bones?
I have a recipe on here for a mustard herb standing rib roast. It was killer. Looks good, but fat and bones is flavor.
I have a recipe on here for a mustard herb standing rib roast. It was killer. Looks good, but fat and bones is flavor.
Jfire
BoM 9/9' 9/11' 8/12'
We do a rosemary garlic paste at work. Coat the whole roast, cut the flap back 2/3rds. Then stuff more paste under said flap and secure it with butchers twine. We cook ours at 500 30-40mins. Down to 350 for 2hrs. shut off oven and leave in for another 130-2hrs. Whoever opens the oven door doesn't get to eat any........... (We actually put a sign on the door. Open and die) Comes out right around 140-145.
Bones are intact for roasting.........I cut them out and then tie them back on so it's cooked with the bones. Doing it this way allows for even-slicing and I'm not messing around with cutting the bones out when it's hot.
Jeff L.
USCG Cigar Newb
USCG Cigar Newb
Wow, now that looks like a great meal. Looks like the time and effort paid off in spades.
this made me really hungry, and I just got done with lunch.
You live once ... so eat well. And it looks like you're eating very well.
AlohaStyle
BoM Sept '12 & Aug '13
Looks great man... I've never tried one but this thread has definitely put me over the edge!
Stupid question though... how does your electric thermometer work? Do you manually check the internal temp every so often, or do you have some sort of wireless gauge showing the temp on the readout? Does it have an alarm once it reaches your desired temp? My main concern of doing a roast is overcooking the damn thing!
Stupid question though... how does your electric thermometer work? Do you manually check the internal temp every so often, or do you have some sort of wireless gauge showing the temp on the readout? Does it have an alarm once it reaches your desired temp? My main concern of doing a roast is overcooking the damn thing!
NO question is a stupid question! You insert a probe (waiting for mattbell to make some funny comment...) into the meat that connects to the base, set your desired internal temp. and it goes off like an alarm once it reaches that.....no need to open the oven at all. It also tells you what the current temp. is and has a timer.
Below is a link to the exact one that I have:
http://shopping.yahoo.com/94371397-taylor-digital-oven-thermometer-and-timer-with-stainless-faceplate/;_ylt=AuRpgSBcxii2plAH49EZvtEbFt0A
Jeff L.
hdroadglide
BoM x 2, BoY 2011
so let me get this straight. you stick it in, when it's done, you pull it out??
cartisdm
Young & Eager
LMAO, BOB!!!!!!!! Yes, you are absolutely correct! Don't forget to wash it off after you pull it out, though.
Jeff L.
hdroadglide
BoM x 2, BoY 2011
i've also heard you must dry it well or it will rust?
Only on old guys like you... and when it rusts, you have to oil it down real well before using, again! :stretchgr