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Post by leftturn3 on Dec 18, 2014 19:37:36 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.gifJust priced a new butcher today in fact, $12.50, I won't use him though. I go to an awesome place down here called Mario's in Delray Beach, Florida, I have never been disappointed. Price is high though at about $14.50, but worth every dime the extra cash. I get a full roast, I have 13,,,,, well 12 now as dad passed last week. My buddy once said the roast was so good that the fat was better than any other meat he had ever had. Enjoy the meal all, I am sure we will all be fat and happy.
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Post by 2milehighJet on Dec 18, 2014 19:49:45 GMT -5
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.gifJust priced a new butcher today in fact, $12.50, I won't use him though. I go to an awesome place down here called Mario's in Delray Beach, Florida, I have never been disappoint. Price is high though at about $14.50, but worth every dime the extra cash. I get a full roast, I have 13,,,,, well 12 now as dad passed last week. My buddy once said the roast was so good that the fat was better than any other meat he had ever had. Enjoy the meal all, I am sure we will all be fat and happy. Sorry to hear about Dad. Yes, eat drink and be merry and raise a glass.
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Post by DDNYjets on Dec 18, 2014 20:13:40 GMT -5
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guidoyaz
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Post by guidoyaz on Dec 18, 2014 21:22:59 GMT -5
Mostly good advice here for the EVOO and spice and herb rub, but use the oven and go low and slow. Don't use a grill unless it's just for a quick browning and only do that AFTER it's hit your desired temp and rested for 30 minutes or so. A 225-250 oven is perfect. Use a meat thermometer and pull it 5 degrees below your desired temp (I pull at 120 for rare in the middle to medium on the outside. The time it takes is largely dependant on how big the roast is. A 7 rib roast is about 17 pounds and feed s about 18 people. I'm doing a full 7 rib, a monster roast Fred Flintstone would be proud of, that will take about 8 hours. Sounds like you probably have a 3 rib that will take around half that. For sided I'm doing a creamed spinach, asparagus with hollandaise, and hasselbeck potatoes (awesome...google it).
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Post by DDNYjets on Dec 18, 2014 22:24:01 GMT -5
Mostly good advice here for the EVOO and spice and herb rub, but use the oven and go low and slow. Don't use a grill unless it's just for a quick browning and only do that AFTER it's hit your desired temp and rested for 30 minutes or so. A 225-250 oven is perfect. Use a meat thermometer and pull it 5 degrees below your desired temp (I pull at 120 for rare in the middle to medium on the outside. The time it takes is largely dependant on how big the roast is. A 7 rib roast is about 17 pounds and feed s about 18 people. I'm doing a full 7 rib, a monster roast Fred Flintstone would be proud of, that will take about 8 hours. Sounds like you probably have a 3 rib that will take around half that. For sided I'm doing a creamed spinach, asparagus with hollandaise, and hasselbeck potatoes (awesome...google it). Save some for the pooch in your avy.
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Post by tailgatejoe on Dec 19, 2014 1:13:28 GMT -5
You can find some very good YouTube vids on this. Invest in a digital meat thermometer. Can be had for like $20. I did a perfect prime rib a few months ago, this is THE technique to use, perfect prime rib on seriouseatsMy first ever prime rib was perfect,
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Post by DDNYjets on Dec 19, 2014 7:02:17 GMT -5
You can find some very good YouTube vids on this. Invest in a digital meat thermometer. Can be had for like $20. I did a perfect prime rib a few months ago, this is THE technique to use, perfect prime rib on seriouseatsMy first ever prime rib was perfect, Wow, thats about as even as you can get. Save one of the bones for me.
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Post by tailgatejoe on Dec 23, 2014 1:25:37 GMT -5
Wow, thats about as even as you can get. Save one of the bones for me. Yup, I took the roast, salted it the night before, then threw it in the middle rack of my FEC120 smoker fat cap up with peach wood and cooked it at 180 until it hit an IT of 120, bout 3-3.5 hours. It then got pulled and wrapped in foil in a pan for about 1.5 hours. Right before service, I tossed it into my preheated oven at 550 for 10 minutes. I noticed both the cook in the smoker and the quick blaze in the oven released almost no juice, and there was very little shrinkage to the meat, which means all the juice was still in the roast. I am attributing this to the FEC120 holding 180 and allowing the meat to slowly rise to temp. The great part about this technique is you can cook ahead and hold until whenever service is, and then just toss in the oven for 10 minutes when it is time to serve. I placed an order with my guy at Pat Lafrieda for a 4 bone prime grade 30 day dry aged rib roast, frenched and tied. I get wholesale pricing but god knows what it is gonna cost. Also got a whole creekstone prime grade beef tenderloin to play around with an immersion circulator I just bought. Gonna sous vide that bitch. Here's some pics.
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Post by Hotman on Dec 23, 2014 14:02:28 GMT -5
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Post by Gunnails on Dec 23, 2014 18:06:42 GMT -5
Tanks for the input, I listen to all, read the associated links, and then a YouTube or 3, I think I got this.
Way underestimated the cost of the Rib, two 11+ pound roast set us back about $240. Not sure what I was thinking there.
I peeled about 8 large garlic cloves and nuked them in olive oil, then pureed them, spread the garlic oil over the ribs and did a generous amount of pepper, salt, and some finely chopped rosemary. Now they are lightly tented in foil and in the garage fridge.
Plan is to have the ribs share a roasting pan and bake them in the oven at 225 degrees till the thermometer reaches 115 degrees, then I will pull and rest them for maybe an hour, then back in the oven, not sure how hot my oven gets, but at least 10 more minutes at 500 degrees or so.
Thanks again for the help y'all.
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Post by tailgatejoe on Dec 24, 2014 5:54:45 GMT -5
Tanks for the input, I listen to all, read the associated links, and then a YouTube or 3, I think I got this. Way underestimated the cost of the Rib, two 11+ pound roast set us back about $240. Not sure what I was thinking there. I peeled about 8 large garlic cloves and nuked them in olive oil, then pureed them, spread the garlic oil over the ribs and did a generous amount of pepper, salt, and some finely chopped rosemary. Now they are lightly tented in foil and in the garage fridge. Plan is to have the ribs share a roasting pan and bake them in the oven at 225 degrees till the thermometer reaches 115 degrees, then I will pull and rest them for maybe an hour, then back in the oven, not sure how hot my oven gets, but at least 10 more minutes at 500 degrees or so. Thanks again for the help y'all. Your gameplan sounds pretty good, but I think the 115 IT is a little low. Don't forget, there is a big pocket of fat in that roast, you want to try and melt it at least a little, sometimes rare is not the best. I'd strongly suggest going to 120 IT. Good luck!
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Post by Gunnails on Dec 24, 2014 10:44:07 GMT -5
Tanks for the input, I listen to all, read the associated links, and then a YouTube or 3, I think I got this. Way underestimated the cost of the Rib, two 11+ pound roast set us back about $240. Not sure what I was thinking there. I peeled about 8 large garlic cloves and nuked them in olive oil, then pureed them, spread the garlic oil over the ribs and did a generous amount of pepper, salt, and some finely chopped rosemary. Now they are lightly tented in foil and in the garage fridge. Plan is to have the ribs share a roasting pan and bake them in the oven at 225 degrees till the thermometer reaches 115 degrees, then I will pull and rest them for maybe an hour, then back in the oven, not sure how hot my oven gets, but at least 10 more minutes at 500 degrees or so. Thanks again for the help y'all. Your gameplan sounds pretty good, but I think the 115 IT is a little low. Don't forget, there is a big pocket of fat in that roast, you want to try and melt it at least a little, sometimes rare is not the best. I'd strongly suggest going to 120 IT. Good luck! Understood, and thank you.
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Post by tbp on Dec 24, 2014 15:54:38 GMT -5
You can find some very good YouTube vids on this. Invest in a digital meat thermometer. Can be had for like $20. I did a perfect prime rib a few months ago, this is THE technique to use, perfect prime rib on seriouseatsMy first ever prime rib was perfect, You sir, are a grilling artist.
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Post by movethechains on Dec 24, 2014 23:28:27 GMT -5
Tanks for the input, I listen to all, read the associated links, and then a YouTube or 3, I think I got this. Way underestimated the cost of the Rib, two 11+ pound roast set us back about $240. Not sure what I was thinking there. I peeled about 8 large garlic cloves and nuked them in olive oil, then pureed them, spread the garlic oil over the ribs and did a generous amount of pepper, salt, and some finely chopped rosemary. Now they are lightly tented in foil and in the garage fridge. Plan is to have the ribs share a roasting pan and bake them in the oven at 225 degrees till the thermometer reaches 115 degrees, then I will pull and rest them for maybe an hour, then back in the oven, not sure how hot my oven gets, but at least 10 more minutes at 500 degrees or so. Thanks again for the help y'all. Your gameplan sounds pretty good, but I think the 115 IT is a little low. Don't forget, there is a big pocket of fat in that roast, you want to try and melt it at least a little, sometimes rare is not the best. I'd strongly suggest going to 120 IT. Good luck! I think yours is a little under TBH, for my taste anyway. Kinda what you said above. Nice pic, I'd be all over that end piece.
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Post by tailgatejoe on Dec 25, 2014 8:23:24 GMT -5
Your gameplan sounds pretty good, but I think the 115 IT is a little low. Don't forget, there is a big pocket of fat in that roast, you want to try and melt it at least a little, sometimes rare is not the best. I'd strongly suggest going to 120 IT. Good luck! I think yours is a little under TBH, for my taste anyway. Kinda what you said above. Nice pic, I'd be all over that end piece. Everyone prefers what they prefer, but a prime rib should be cooked to medium rare, 130 internal temp which is exactly what mine was cooked to, and then those who want it at medium can have theirs warmed.
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