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Post by Gunnails on Dec 14, 2014 23:48:44 GMT -5
Christmas Dinner
We are having prime rib, this will be the first time I have ever cooked an $80 piece of meat. But I have done quite a few of roasts and turkeys on the BBQ, so I am not completely without confidence.
Some talk about doing yorkshire pudding, but I have never done that either so maybe not.
Any advice? Or GFYS
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Post by DDNYjets on Dec 15, 2014 1:23:19 GMT -5
You can find some very good YouTube vids on this. Invest in a digital meat thermometer. Can be had for like $20.
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Post by 2milehighJet on Dec 15, 2014 11:35:56 GMT -5
Slow and low.
Fresh rosemary, garlic, salt and pepper, olive oil rub.
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Post by leftturn3 on Dec 18, 2014 7:54:16 GMT -5
$80.00,,,, what did you get, one rib,,, I can't get away with a good roast for under $225.00.
make sure the cap is on, as much fat as possible on the top. PR has it own flavor so you don't want to kill that but you want to enhance it by only seasoning the cap. 2mile has the right stuff, that's all you need, but be careful with the Rosemarie as it can drown out the flavor of the meat. Rub extra virg olive oil all over the cap, wet it real good. Mince up about a clove and a half of fresh garlic, sea salt, or kosher, same thing, pepper and spread out on the cap, put a few spears of fresh RM on top, cover and cook.
Some tricks, first, you can pre heat the oven to 450 and put roast in uncovered and after 15-30 lower to 350 cover and cook but uncover for the last hr.
If you have no cap, and I mean just a sliver of fat, put a quarter of the seasonings directly on meat and cover with oil soaked paper towels and put the rest of the seasoning on the top and cook. You do not want to eat the seasonings as the salt and garlic should be plentiful but not directly on the meat. What you are trying to do is have the seasonings drip through the fats down into the meat so you get a subtle hint of the enhanced flavor with the flavor of the meat.
Go on the internet for times, I want to say 12-15 min per lbs and then use a thermometer. Take the meat out about 10-20 degrees prior to desired temp as you need to let sit for 10-20min and it will continue to cook. Each rib gets to slabs.
This is a full roast, I do one every Christmas day and used to do one a day in the restaurant when I was cooking when I was much younger.
Good luck
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Post by Big L on Dec 18, 2014 10:04:02 GMT -5
I'm roasting a NY Strip for Christmas. I coat the meat with a little olive oil, then some salt, pepper, garlic, rosemary, sage, and thyme. As mentioned above, not too much spices, just enough to enhance the flavor. Fat side up, about 15 minutes a pound, don't overcook. I also place the roast on a rack in the pan. Depending on what I have available, I keep a small amount of liquid in the bottom of the pan. Ive used beef stock, vegetable stock, even apple cider. Then make gravy in the pan when the roast is done.
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Post by BEAC0NJET on Dec 18, 2014 16:58:45 GMT -5
Good thread. Im doing a crown roast for Christmas, and then prime rib the Sunday after.. the joy of having to host family multiple times.
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Post by bigmoe on Dec 18, 2014 17:42:38 GMT -5
Merry Christmas to you too Have no idea, really ,my wife does all the cooking Good Luck we will be having the fish dinner Christmas Eve
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Post by leftturn3 on Dec 18, 2014 18:53:29 GMT -5
I'm roasting a NY Strip for Christmas. I coat the meat with a little olive oil, then some salt, pepper, garlic, rosemary, sage, and thyme. As mentioned above, not too much spices, just enough to enhance the flavor. Fat side up, about 15 minutes a pound, don't overcook. I also place the roast on a rack in the pan. Depending on what I have available, I keep a small amount of liquid in the bottom of the pan. Ive used beef stock, vegetable stock, even apple cider. Then make gravy in the pan when the roast is done. I put my roast in a rack also, mine also makes a gravy, creamy Italian. All lol jokes aside, sounds good Big L. The whole trick is really the cut of meat and not over cooking. You have to go to a butcher. I am sorry, some major food stores have some good meats and Costco as well, but they are only Choice and there is nothing like a good old fashion butcher with prime cuts. Have a happy x- mass Big L and all.
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Post by leftturn3 on Dec 18, 2014 19:04:57 GMT -5
How about sides. With a prime rib or any cut of meat.
In a pot put a bit of EV olive oil, enough to cover the bottom, barely. On warm place in some garlic, chunked, not minced, as much as you want. Let sit for a bit but do not brown the garlic. Just as the garlic is starting to soften, I guess 5-10 min, put in the pot, dash of sauger, salt, pepper, Italian seasoning, about a palm full, and some red wine, let simmer for a while, ohh the smell will be so nice. After it simmers another 5-10 min put in some crushed plumb tomatoes and let get hot, once hot place in fresh string Beans. Cover and cook Until hot and serve. It is best to make a day early or in morning and re-heat because the flavors melt iNto everything. You should not have more tomatoes than string beans, the string beans should take up side, it is string beans with tomatoes, not the other way around. If you know anything about cooking I don't need to give you amounts of everything.
good luck
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Post by southside on Dec 18, 2014 19:07:36 GMT -5
Turn the grill on high. Get it as hot as possible. Put the prime rib on one side for 12 minutes. Flip it to the other side for another 12 minutes. Should be perfect after that.
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Post by Big L on Dec 18, 2014 19:08:14 GMT -5
I'm roasting a NY Strip for Christmas. I coat the meat with a little olive oil, then some salt, pepper, garlic, rosemary, sage, and thyme. As mentioned above, not too much spices, just enough to enhance the flavor. Fat side up, about 15 minutes a pound, don't overcook. I also place the roast on a rack in the pan. Depending on what I have available, I keep a small amount of liquid in the bottom of the pan. Ive used beef stock, vegetable stock, even apple cider. Then make gravy in the pan when the roast is done. I put my roast in a rack also, mine also makes a gravy, creamy Italian. All lol jokes aside, sounds good Big L. The whole trick is really the cut of meat and not over cooking. You have to go to a butcher. I am sorry, some major food stores have some good meats and Costco as well, but they are only Choice and there is nothing like a good old fashion butcher with prime cuts. Have a happy x- mass Big L and all. And merry new year to you. (Happy Christmas - you Irish?) I actually get my strip roasts and fillet from Stew Leonard's. I've met some of their ranchers where they get their beef from. Straight up Cowboys, no bullshit.
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Post by 2milehighJet on Dec 18, 2014 19:10:00 GMT -5
I'm roasting a NY Strip for Christmas. I coat the meat with a little olive oil, then some salt, pepper, garlic, rosemary, sage, and thyme. As mentioned above, not too much spices, just enough to enhance the flavor. Fat side up, about 15 minutes a pound, don't overcook. I also place the roast on a rack in the pan. Depending on what I have available, I keep a small amount of liquid in the bottom of the pan. Ive used beef stock, vegetable stock, even apple cider. Then make gravy in the pan when the roast is done. I put my roast in a rack also, mine also makes a gravy, creamy Italian. All lol jokes aside, sounds good Big L. The whole trick is really the cut of meat and not over cooking. You have to go to a butcher. I am sorry, some major food stores have some good meats and Costco as well, but they are only Choice and there is nothing like a good old fashion butcher with prime cuts. Have a happy x- mass Big L and all. Spot on left, see the butcher for some nice prime or upper 2/3. Ribeyes prices are crazy, especially this time of year. Strips are down you could get prime around $12 per out this way. I doing some chuck flap braised in some Red Wine as we speak! media.giphy.com/media/nuCphcilEW1e8/giphy.gif
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Post by Big L on Dec 18, 2014 19:11:32 GMT -5
As for sides, straight up old fashioned mashed white potatoes, and green beans lightly sautéed in butter and garlic. Meat, potatoes, and veg. Simple, and perfectly awesome.
Also making a curried sweet potato soup for appetizer.
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Post by leftturn3 on Dec 18, 2014 19:28:52 GMT -5
I put my roast in a rack also, mine also makes a gravy, creamy Italian. All lol jokes aside, sounds good Big L. The whole trick is really the cut of meat and not over cooking. You have to go to a butcher. I am sorry, some major food stores have some good meats and Costco as well, but they are only Choice and there is nothing like a good old fashion butcher with prime cuts. Have a happy x- mass Big L and all. Spot on left, see the butcher for some nice prime or upper 2/3. Ribeyes prices are crazy, especially this time of year. Strips are down you could get prime around $12 per out this way. I doing some chuck flap braised in some Red Wine as we speak! media.giphy.com/media/nuCphcilEW1e8/giphy.gifItalian, 100% except born here. Merry New Year from Trading places, so I say happy X-Mass.
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Post by leftturn3 on Dec 18, 2014 19:30:49 GMT -5
As for sides, straight up old fashioned mashed white potatoes, and green beans lightly sautéed in butter and garlic. Meat, potatoes, and veg. Simple, and perfectly awesome. Also making a curried sweet potato soup for appetizer. Fuck, I keep hitting the reply and quote at the bottom of each post, so used to insider. Your response is above.
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