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Another Prime Rib Cooking Variation

Discussion in 'BBQ / River Recipe's' started by dave29, Dec 26, 2015.

  1. dave29

    dave29 Well-Known Member

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    Cooked a 5 lb boneless prime rib yesterday. I thought i'd try a different cooking recipe so I went online and looked at a few. The one I selected was as follows:
    The night before cooking let the prime rib set in your fridge uncovered.
    Day of, pull from fridge and let prime rib rest on a cutting board on a counter for 3 hours prior to cooking.
    Place prime rib on a rack in a baking or roasting pan.
    Pre heat oven to 500 degrees.
    Coat prime rib with kosher and garlic salt.
    I added about 4 cups of beef broth to the bottom pan so I could use it for making gravy.
    Weigh the prime rib. Multiply the weight times 5 and that gives you your cooking time in the 500 degree oven. Example?a 5 pound prime rib times 5 equals 25 minutes at 500 degrees.
    Place in over and set the timer.
    At the end of the set time, turn off the oven leaving the prime rib in the oven and DO NOT OPEN THE OVEN DOOR FOR TWO HOURS!!!!!!!!!!!
    After 2 hours carve and serve.
    Mine came out a perfect medium rare. Try it.
    dave29
     
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  2. DURAMAXYFZ

    DURAMAXYFZ Well-Known Member

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    I have done the closed oven way before. But what interest's me is leaving it uncovered over night. That would dry the surface, and should make a good Bark, usually you would let the salt do that overnight. I need some pics, or it didn't happen...:D
     
  3. dave29

    dave29 Well-Known Member

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    Your right, it did make for a good bark. It did happen buttttttt, I didn't take pictures because I didn't know how it would turn out. Next time i'll be wiser.
     
  4. VoodooMedMan

    VoodooMedMan Inmate #446

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    Nice. I love the oven off method. I always do the other one.

    This is the 15 and a half pounder from yesterday.

    View attachment 454106
     
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  5. shenanigans

    shenanigans Banned

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    The oven off method is terrifying when it first starts off. Best result ever though.
     
  6. djunkie

    djunkie Broke mo fo

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    Exactly how we do it. Turned out great last night.
    ImageUploadedByTapatalk1451151614.502842.jpg
     
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  7. Cole Brewed

    Cole Brewed Well-Known Member

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    D9C8437E-4DD9-4C85-8CF1-DAAEB27FAD87.jpeg 7AD1490E-5662-42F9-8197-089DF4434C6A.jpeg B53D214A-60D7-4B55-B906-80FBE49D5000.jpeg 56532CE7-A3A3-4F04-BFB1-F0C1AAFAB500.jpeg So I purchased a new oven and I am attempting the method outlined above, Method X. I started with a 5.36 2 bone narrow end of a “choice” not “PRIME”, rib roast. I am doing the exact same procedure outline above, however had wife pull from refrigerator @0900, place in packaging , (on counter winter month no heater, ) covered with dish towels. Not to warm to quickly. (Hopefully) approximately 70 deg f. . 500 deg cooking temp is frightening however . Fresh ground black pepper and fresh ground pink Himalayan salt , only seasoning I used. In the oven @1719, for 27 min. Then do not open door for 2 hours! Now in the shut down mode 4 minutes to go, then rest for 10 min. I will say for an inexpensive cut of meat it looks great as far as medium rare goes, and is very tender! It is not cut with a fork tender but definitely as good as any $30 restaurant version. I recommend a heat lamp if available while carving slices. It tends to cool quickly after carving.I will definitely double the salt and pepper on the seasoning maybe add a little garlic, the bark was delicious however a little more would take it over the top. Kitchen totally cleaned up before 2030 and wife is happy. She does not eat this cut of meat, this was totally all me. I will admit I am kinda bummed about the oven clean up I am required to do when I use her tools lol. The oven!!! I absolutely would recommend this method for anyone that is intimidated by cooking this cut of meat. You can do it! I will be doing a 5 or 7 bone roast for our Christmas dinner!

    I cooked this after work today Monday 12/3/18
     

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    Last edited: Dec 4, 2018
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  8. Old Texan

    Old Texan Well-Known Member

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    I do prime rib weekly for the restaurant. Using a commercial convection oven makes it pretty simple. I take them straight from the cooler, rub them down with olive oil. minced garlic, course ground black pepper, and kosher sea salt.

    Place the rib fat side up on a grid in a deep pan. Fill pan up to bottom of meat with water and some worsechester (sp) sauce.

    All ovens heat a bit different and the convection cooks faster, but basics are the same. Preheat to min 450 deg. Cook at that temp for about 25 minutes which browns the rib well. Reduce temp to between 225 and 250 deg and cook about 2 hours. Time is specific to my oven so again, all ovens are a bit different and times will vary. I check temp with meat thermometer after about 1.5 hours and this tells me pretty much where it's at. I pull it when I get about 120 deg in the middle area and ends are around 130-135 deg. Note that temps will very in the meat and fat veins, so take several readings in different areas.

    When I remove them from the oven, I wrap them in foil and keep under a heat lamp as they rest for 30-45 minutes.

    I take the pan which has nice au jus, add about a cup of diluted beef base and keep this warm on a stove top. When I get requests for anything above rare/med rare, I place a cut piece in the pan and let it heat up to desired request of Med to med well. Folks ask for well done and I just leave the cut in the hot au jus until it's darkened and the blood looks more like juice.

    I find if I can disguise the blood as juice, folks that want well done think that is what they get and enjoy the flavor. I've got my servers explaining how prime rib isn't like a steak where parts can be cooked more well.

    This technique works as Prime Rib Sat Night stays busy with return and new business.

    I've heard the don't open the oven theory and rely on time, but that is not the way I do it.

    After experimenting on how to heat leftover prime rib, I have found the best way is sous vidi method. Immersion heaters are now common and reasonably prices at Target or other counter appliance stores. Best prices on the internet. If you don't have one, just place meat in heavy duty ziplock, get as much air out as possible, place and submerge in a hot pan of water using candy thermometer to keep temp around 125-135 and let it go for a couple hours. The sous vidi technique allows the internal temp to get to and stay at the desired temp ad keeps the juice in the meat. It will stay rare red but will darken a bit. Best way to bring the meat back to the original rather than overcooked and dry looking.

    We sell left over as French dip or Prime and Cheddar sandwiches. Slice the meat thin and flash cook on the grill keeping it moist. If heated sous vidi style, just slice and no need to grill. Pile it high on fresh French bread or choice of fresh roll. Delicious and tender.....

    Work well for me and the customers love it.:D
     
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  9. Hardly Satisfied

    Hardly Satisfied Riverside, CA & Havasu

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    That came out Awesome
     
  10. Ballsdeep

    Ballsdeep Well-Known Member

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    This thread is making my hungry!!

    Im interested in the Sous Vide method but wonder how long it would take to cook a big prime rib-we usually host and cook like an 8 rib roast.
     
  11. Old Texan

    Old Texan Well-Known Member

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    They have time calculation charts. You'll start it or finish it in the oven on high. Finish preferred. Au jus will be in the bag.

    I do flank steaks for fajitas. Set the temp at 123-125 and go 24 hours. Throw on our gas grill or blacken on a hot cast iron grill, both on my 6 burner commercial stove. Burn in marks and the seasoning. You get fork tender fajitas cooked medium rare with perfect char.

    Remember, the process is one that controls temp per setting and internal/external temps are stable for long periods. I don't use marinades or seasoning in process besides a little salt and pepper unless I want to get a specific taste for a dish. With marinades you have to be cautious of overpowering the natural juices and their taste by leaving them into long.

    Precooking chicken with sous vida gives you perfect crisp fried chicken in 1/4 of the fryer time with lighter batter
     
    Last edited: Dec 6, 2018
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  12. Shrub Lurker

    Shrub Lurker Well-Known Member

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    I bought the wife one of those ninja cooker thingies for Christmas. Ordering a rib from the butcher round the cow na.
    Gonna try it out Christmas Day .
    Could be like a popcorn air popper or not?
     
  13. TITTIES AND BEER

    TITTIES AND BEER Well-Known Member

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    I’m going to try this at Xmas
     

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