Great Prime Rib advice

[PurpleThrobber]

I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.

Even the Throbber is impressed.

Seek medical advice after four hours.

 

[LebamDawg]

I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.

Even the Throbber is impressed.

Seek medical advice after four hours.

you mean find the head nurse?

 

[PurpleThrobber]

I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.

Even the Throbber is impressed.

Seek medical advice after four hours.

you mean find the head nurse?

220, 221...whatever it takes.

 

[RoadDawg55]

I just rubbed down my meat. All 10 lbs of it. Gotta let sit for a couple hrs to raise to closer to room temp.

Even the Throbber is impressed.

Seek medical advice after four hours.

you mean find the head nurse?

220, 221...whatever it takes.

All time drop right there. Had to watch that scene on YouTube after reading that post.

 

[DerekJohnson]

I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

I've tried that. It's nothing special.

 

[El_K]

Am I the only person who is meh on prime rib?

 

[BearsWiin]

I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

I've tried that. It's nothing special.

Five adults finished off a 9-lb. roast, I think they liked it

 

[YellowSnow]

Am I the only person who is meh on prime rib?

Yes.

 

[PurpleThrobber]

Am I the only person who is meh on prime rib?

Yes.

I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter. Sushi has the same consequences for the Throbber.

But they are both GODDAMNED DELICIOUS!

 

[BearsWiin]

Am I the only person who is meh on prime rib?

Yes.

I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter[/b].

THE JUS DID THIS

 

[PurpleThrobber]

Am I the only person who is meh on prime rib?

Yes.

I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter[/b].

THE JUS DID THIS

Au see what Jus did there.

 

[FireCohen]

i like searing the shit out my meat, probably not he most ideal method of cooking for this cut

 

[YellowSnow]

Am I the only person who is meh on prime rib?

Yes.

I am m'eh on the after-effects of prime rib. Guaranteed explosive shits shortly thereafter. Sushi has the same consequences for the Throbber.

But they are both GODDAMNED DELICIOUS!

My gut was off this AM in a big way, but I drank like infinity beer and bourbon. Hard to tell if the Jus did this or the booze.

 

[Baseman]

The Base House, went back for seconds. New roast. New tempature. Now averaging 220 accross the front. My gut has attitude and is ready to rumble.

 

[PurpleJ]

I EATIG HMA ADN GGES!!!!!! I EATIG HSAHBORNWS!!!!!!!!! I DRIKNIG PGOS JIUEC!!!!!! I EATIG OARNGE ADN CARNBRERY RLOLS!!!!!!!

 

[backthepack]

We did Paella. We have some non-red meat eaters and it was fantasticz

 

[DerekJohnson]

I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

I've tried that. It's nothing special.

Five adults finished off a 9-lb. roast, I think they liked it

I was talking to Crowning Browning.

 

[Swaye]

I had leftover pizza because I am poor.

 

[BearsWiin]

I got a 17lb. prime cut a week ago, gonna do 9lbs. tomorrow for five adults. Sear at 475 first, then low and slow at 225 until it hits 130 in the center. Mince about 4 whole heads of garlic, a few tbsp of olive oil, some dijon mustard, salt, pepper, rosemary, thyme for the rub. After searing add some stock mixed with whatever red wine you have lying around, makes for a good jus even if the meat itself doesn't bleed that much. I've done bone-in before, but I prefer boneless. Cooks a bit faster and why pay that much for something the dog's going to chew on

I've tried that. It's nothing special.

Five adults finished off a 9-lb. roast, I think they liked it

I was talking to Crowning Browning.

I'm gonna miss that guy and his awesome avatar

 

[BennyBeaver]

Am I the only person who is meh on prime rib?

Nothing special