It was oh so good.
Before
Merry Christmas from my Prime Rib
- Thread starter DRB
- Start date
It was oh so good.
Before
Whoa. Red meat goodness. 
Edit: For the love of God please tell me you didn't drink beer with it.
Edit: For the love of God please tell me you didn't drink beer with it.
5 ribs, 11.5 lbs of aged hereford beef. Came out just barely medium rare with the very middle portions rare. The new convection oven did awesome. When I cut the first end I was like oops... but each slice was identical to the first just getting a touch rarer in the middle.
Ended up with the standard roasted carrots and potatoes with green beans. But it was all good.
Ended up with the standard roasted carrots and potatoes with green beans. But it was all good.
here's my entry into the sweepstakes:
4 ribs and ~10 lbs of roast beast goodness. check the food/beer forum later for other details. suffice to say, delicious!
4 ribs and ~10 lbs of roast beast goodness. check the food/beer forum later for other details. suffice to say, delicious!
I too did a prime rib for Xmas (eve) dinner, however I did mine on the BBQ.
in my new convection oven i did a prime rib last friday. what a difference.
looks great people.
how long did you cats cook the meat? and at what temp?
i started it at 500 and set it down to 300 for 2 hrs.
looks great people.
how long did you cats cook the meat? and at what temp?
i started it at 500 and set it down to 300 for 2 hrs.
i have a convection oven too, and did 425 for ~20 min, and about 1:30 @ 325 i think. it also rested for 30 min after it came out of the oven, w/ foil over it. the roast was about 10 lbs if i recall correctly.
I used the oven's temp prob and set it for an internal temp of 120. Then rested it for about 30 minutes. It was on convection roast at 250 until the temp was reached. It took about 3 - 3.5 hours (not including resting time).
No blasting at the beginning or the end. I did it last year but with the convection setting I was assured I didn't need to do that. It came out with a nice crust on it.
I'm seriously thinking about going lower for longer next year. Supposedly that makes it even more tender. May try and a experiment later in the and see how that works.
No blasting at the beginning or the end. I did it last year but with the convection setting I was assured I didn't need to do that. It came out with a nice crust on it.
I'm seriously thinking about going lower for longer next year. Supposedly that makes it even more tender. May try and a experiment later in the and see how that works.
the high heat @ the start is a good idea...helps seal the juices.
if you get a good cut of meat, the time cooking won't influence how tender it is or isn't.
if you get a good cut of meat, the time cooking won't influence how tender it is or isn't.
Alton Brown says that the slow roasting gives the connective tissue more time to break down which leads to a more tender rib.
That would explain the absence of roasted root veggies
We go mashed with some sauteed veggies and a salad.
I got the receipe from my mom
who always had 2 ovens. She used to do the roasted veg thing.
we did mashed, but also roasted some beets.
damn, i'm a bit hungry...i wish we still had some leftovers. you ever get any meat from butcher boyin north andover? it's pricey, but well worth it.
damn, i'm a bit hungry...i wish we still had some leftovers. you ever get any meat from butcher boyin north andover? it's pricey, but well worth it.
Butcher Boy has good stuff - I wish it was closer to Marlborough.
Nope, but I've been meaning too. Next time we have a job up there I'll make sure to check it out.
Speaking of leftovers, my F-I-L bought a 16# roast for new years eve dinner. It was too big for the pan so I now have 5# of beef I need to cook. Maybe i'll give your dijon/herb crust a try this time around.
DRB is MIA...
Sshh, I don't want people to get any weird ideas.