Wanted to bump this q again... anyone? I've had what I consider average and there have been a few occasions where the Au Jus was EPIC!
Prime rib
- Thread starter Gellar
- Start date
MarvB
Well-known member
Give this a shot; we use it on prime rib, French dips, anything that calls for au jus-
5 tablespoons beef drippings
2 tablespoons all-purpose flour
1/4 cup red wine (Shiraz)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1/8 teaspoon fresh ground black pepper
5 tablespoons beef drippings
2 tablespoons all-purpose flour
1/4 cup red wine (Shiraz)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1/8 teaspoon fresh ground black pepper
Gellar
Well-known member
In 24 hours I went from 0 prime rib to having 3. My MIL was in charge of getting the prime rib, I am in charge of cooking it. She ordered 2 last week from the butcher and they were going to be ready today. On Sunday a guy that deer hunts with us brought by a 15lb frozen, partially cooked prime rib. The already frozen one is staying in the freezer and one of the fresh ones is going to join it. Both of the fresh ones were about 12 pounds but one is no-roll and one is choice.
Phase I... complete seared for 25 min.
Phase II... cover and 250* for 1.5hr.
I told her, F-it... I'm plowing into it now!... smells too darn good!
Perfect timing for this thread. PR, Au Jus, Horseradish mix... all care of this thread.
Phase II... cover and 250* for 1.5hr.
I told her, F-it... I'm plowing into it now!... smells too darn good!
Perfect timing for this thread. PR, Au Jus, Horseradish mix... all care of this thread.
Gellar
Well-known member
Tuesday: wrap in cheese cloth
Wednesday: season with kosher salt and pepper liberally on all sides.
Friday: remove from fridge at 6:30
10:30 warm oven to 500 while chopping garlic, thyme and rosemary
11:00 coat roast in evoo, kosher salt, and herbs; sear for 30 minutes ( smoke detector started going off at 10 minutes, we held out to 20 and pulled it!
11:20 into a 225 degree roaster pan. Roast was 46 degrees according to thermometer
2:00 roast reached 120 degrees
2:30 after resting for 30 minutes temp was 130.
notes:
- I would of liked to sear for the entire 30 minutes to get the crisp skin.
- it took longer then I thought to get to 120 to begin rest
- flavor was phenomenal.
-done ness was perfect to satisfy everyone medium on ends, rare in the middle
-it’s amazing how long it takes people to get up from their drink and conversation when you say dinner is ready.
Wednesday: season with kosher salt and pepper liberally on all sides.
Friday: remove from fridge at 6:30
10:30 warm oven to 500 while chopping garlic, thyme and rosemary
11:00 coat roast in evoo, kosher salt, and herbs; sear for 30 minutes ( smoke detector started going off at 10 minutes, we held out to 20 and pulled it!
11:20 into a 225 degree roaster pan. Roast was 46 degrees according to thermometer
2:00 roast reached 120 degrees
2:30 after resting for 30 minutes temp was 130.
notes:
- I would of liked to sear for the entire 30 minutes to get the crisp skin.
- it took longer then I thought to get to 120 to begin rest
- flavor was phenomenal.
-done ness was perfect to satisfy everyone medium on ends, rare in the middle
-it’s amazing how long it takes people to get up from their drink and conversation when you say dinner is ready.
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Doublecluck
Well-known member
morley.tyler
Well-known member
She came for the Prime Rib, she stayed for the Crab Cakes. Merry Christmas, boys and girls.
roughly three hours in my parents oven at 225. then to the grill/cast iron for a sizzlin sear. my mom made a mushroom blue cheese sauce for it
i wish i went through the effort to bring my pellet grill along, but it was amazing regardless
i wish i went through the effort to bring my pellet grill along, but it was amazing regardless
cahunter805
Well-known member
- Joined
- May 27, 2014
- Messages
- 2,527
Man you guys killed it on the prime rib today! Looks delicious. I forgot to take a pic but grilled some aged ribeyes today.
FEENIX
Well-known member
Dang, it! I knew I was forgetting something ... did not take a picture of mine. I am glad I see some blood on them prime ribs, WTG!
Gellar
Well-known member
My wife and I argue how long to cook meat. I can’t stand overdone food.
Gellar
Well-known member
Get with the times. Not only should you post to Ht, but Facebook, IG, chat snap, tik tok, and whatever else is out there.
FEENIX
Well-known member
Agreed! My wife wants it well done. Medium/medium rare is as far as I'd go. She's OK with the ends; she does not eat much meat.
FEENIX
Well-known member
I know right, no excuses! I ended up cooking a 7.5-pound medium and another 5-pound rare. Got too busy at the kitchen and tending with guest, I totally forgot to take pictures.Get with the times. Not only should you post to Ht, but Facebook, IG, chat snap, tik tok, and whatever else is out there.
ADDED: I guess my son managed to take some pix, except on the medium only. Oh well, better than nothing. The meat is pre-age for 28 days at the butcher per my wife's request.
(Stuffed roasted fresh garlic and fresh rosemary between bottom ribs and prime. Plugged roasted fresh garlic and fresh rosemary on top. Drizzled with olive oil seasoned with salt and pepper, garlic powder, and onion powder.
The other one was blue rare and had some blood juices goodness oozing out.
The wife ordered a 7 pounder that is going to be aged for 60-days. It is due in March, and I cannot wait to try it. It will definitely take pictures then.
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FEENIX
Well-known member
As I understand it, you pick your meat, and they age it in their aging room, similar to the video below.
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Always cook too much so make leftover philly rib roast subs. 1 pepper and onion cooked first little oil then just a little water. Once gone add few shakes Worcester and steak sauce and dollop of miracle whip keep warm. Heat meat 300. Put slab miracle whip on sub roll and then little bit Italian cheese. Put meat and onion pepper mix on top more cheese and put in oven for couple min to get warm and melt cheese.
Gellar
Well-known member
Yes, please!
