[Nick]

I'm cooking a boneless prime rib for xmas dinner for me and a few friends.
Seems simple and straightforward enough. Any tips or tricks to make it exceptional?
Seasonings, rubs, hot beef injectables?

Cheers.

 

[gonefirefightin]

Smoker....

 

[johnbryanpeters]

Smoker....

fuck.no

 

[gonefirefightin]

fuck.no

You didnt say no last time you were at my place, lol

 

[OGRipper]

What time should we be over for dinner?

Here ya go:

Roasted and Reverse Seared Prime Rib Recipe (seriouseats.com)

 

[johnbryanpeters]

You didnt say no last time you were at my place, lol

Noted, thank you, sir!

 

[Toshi]

step 1: acquire A5 wagyu roast

 

[SkaredShtles]

I'd suggest making a gorgonzola cream sauce to go with it... you know... just because.

 

[Westy]

I'd suggest making a cream sauce

hot beef injectables?

Within scope

 

[Nick]

What time should we be over for dinner?

Here ya go:

Roasted and Reverse Seared Prime Rib Recipe (seriouseats.com)

I have a ton of booze, so be over early!

Thanks. that's the opposite process of what I'd read but it makes sense.

 

[Nick]

step 1: acquire A5 wagyu roast

I don't like my friends that much.
Getting the meat from le butcher. I'm sure it will be excellent quality.

 

[johnbryanpeters]

I don't like my friends that much.
Getting the meat from le butcher. I'm sure it will be excellent quality.

https://www.prattsstore.com/

 

[Nick]

https://www.prattsstore.com/

I meant my butcher 10 minutes away, but hey, they seem nice too!

Smoker....

I don't have a smoker. Oven it is.

 

[jdcamb]

I like garlic roasted Garlic bulbs in the Roast. Cut holes in the Roast and insert the Roasted Garlic in the slits. Rub the entire Roast in Olive Oil and just Salt and Pepper. Cook in a Roasting Pan on a Rack so you can capture the juice for Gravy. Take your time to make sure the entire roast surface gets properly caramelized. For God's sake let it rest. My trick is to Roast Some Potatoes while you're doing the Beef. When you can put a fork in the Potato's and if they will easily release when they are done. The Roast is close to being done. Not always depending on the size.

 

[Nick]

thanks @jdcamb I was hoping you'd chime in.
what are your thoughts on starting low/finishing hot or vice versa?

 

[jdcamb]

thanks @jdcamb I was hoping you'd chime in.
what are your thoughts on starting low/finishing hot or vice versa?

Sounds faulty. The New England method is to watch the Eye to see if the Fat around it renders. The problem is not all Roasts are butchered the same. The potato method works for me. Low heat will produce a more evenly cooked roast always. Turning the heat up to finish (properly caramelizing) may result in the internal part to be pink while the outside is well done. Depending on who you're serving it to it may not matter. I like rare. You don't always cook for yourself. Take your time.

 

[jonKranked]

step 1: acquire A5 wagyu roast

step 1: steal A5 wagyu roast from toshi

 

[OGRipper]

Read that article. You can find others on the reverse sear method for steaks. It's science! I'm not sure it's worth it for a relatively thin steak, but for something like this, not too much trouble. A piece of meat this big will not get much internal cooking with a short high-heat finish. Really, that's kind of a key point of the article.

Also, consider getting an instant-read meat thermometer. Potato method may be fine, but seems like it has too many variables.

 

[Nick]

Read that article. You can find others on the reverse sear method for steaks. It's science! I'm not sure it's worth it for a relatively thin steak, but for something like this, not too much trouble. A piece of meat this big will not get much internal cooking with a short high-heat finish. Really, that's kind of a key point of the article.

Also, consider getting an instant-read meat thermometer. Potato method may be fine, but seems like it has too many variables.

I've grown to love reverse searing steaks when I can't grill them for whatever reason.
I may try this method. I have a chef friend who does PR at his restaurant. I intend to ask him for tips too.

 

[Westy]

Have you considered the sous vide route? Works great for thick steaks. Never tried something as large as a roast.

 

[Nick]

Have you considered the sous vide route? Works great for thick steaks. Never tried something as large as a roast.

I have not, but I honestly don't have the will for this to be my first experiment.

 

[OGRipper]

Without a fancy sous vide machine, it would probably be a pain in the butt to keep the temperature constant enough for something that big. But conceptually, sous vide is similar to the reverse sear: Cook for a long time at low temp to your preferred level of even doneness throughout, then create a crust with searing or other high heat at the end. And you can get a better crust with the reverse sear, since instead of sitting in a wet bag, the exterior will dry out more.

 

[Westy]

Without a fancy sous vide machine, it would probably be a pain in the butt to keep the temperature constant enough for something that big. But conceptually, sous vide is similar to the reverse sear: Cook for a long time at low temp to your preferred level of even doneness throughout, then create a crust with searing or other high heat at the end. And you can get a better crust with the reverse sear, since instead of sitting in a wet bag, the exterior will dry out more.

Sous vide units are pretty cheap these days. I think mine was $60. If one is concerned about power output with a large cut, just use an insulated container like a cooler and start with hot water.

 

[OGRipper]

Yeah, don't get me wrong, I think sous vide is pretty cool. I've made some pretty amazing steaks and lamb chops sous vide with a cooler and keeping an eye on temp., adding more hot water as needed, etc. Still, those were only a little over an hour or so, and it still required more attention than I wanted to give. Just sayin', I personally wouldn't consider doing a PR sous vide without a temp controller.

 

[SkaredShtles]

Still gotta truss it.

 

[johnbryanpeters]

In the refrigerator...

 

[rideit]

In Roast We Truss

 

[Westy]

In the refrigerator...

Low and slow

 

[Nick]

I picked up my roast today, it looks awesome. You'll have to imagine it for now.

 

[HardtailHack]

Low and slow

Probably the most annoying saying of 2020/21, in Australia anyway(we're a bit slow).
Australia decided it wanted to be from the deep south a couple of years back and guys decided they wanted to test each other's meat smoking ability. I don't want to drink fruit flavoured beer and talk about who's smoked meat is so tender that you can swallow it without chewing.
Sausages on white bread with onion followed by copious amounts of unremarkable beer and lots of drunken banter please

 

[Nick]

Sausages on white bread with onion

this

 

[gonefirefightin]

You know, as much fucking around and thread discussions on this roast it better be fucking epic and have some photos, vids and even a scratch and sniff thread.

 

[johnbryanpeters]

6.55# rib roast just went in @ 500° F for fifteen minutes, followed by 325° F for longer...

 

[jstuhlman]

ours is prepped, resting, and waiting to go in at 3:30. this will be the last meal cooked in our current range...it better not fuck it up. new range arrives monday.

 

[gonefirefightin]

Marinated tenderloins going in the smoker

 

[boostindoubles]

We gotta 40lb homegrown turkey in the oven.

 

[StiHacka]

Slow roasted duck, meat falling of bones.

 

[Nick]

Slow roasted duck, meat falling of bones.

Old Prague, back in Cicero. They did a roast duck like you wouldn't believe.

 

[SkaredShtles]

Put roast in at 11am at 170F.

 

[johnbryanpeters]