Prime Rib

[41mag]

Damn!! Y’all makin me HUNGRY !!! 🤤

 

[thevalueman]

 

[InTune]

I'm a fan of slow roasting at 220. Dry brine first by salting liberaly ..kosher salt..and leave uncovered in fridge for a day. Set out couple hours before placing in oven. USE MEAT THERMOMETER and cook to desired doneness.. take out of oven, cover with foil and rest for hour. Temp will rise another 5 degrees. I remove from oven at 130 for medium. . You can sear the outside in a pan with butter and seasonings if desired. It won't affect doneness. albeit troublesome

 

[thevalueman]

I've seen that technique used by many BIG prim rib restaurants!!! I tried it once(pre sous vide) it worked great!!

 

[fast306stang]

Who else has the pinto beans simmering and the collards washed and ready?!

Had collards and black eyes yesterday, got a pot of yellow eyes going today

 

[fuelman1]

Who else has the pinto beans simmering and the collards washed and ready?!

My black eyed peas are simmering away. I already shredded the meat off of the smoked pork neck and put it back in the pot. Collards are prepped and ready to go into the pot a little later with some more pork neck and ham. I'll make a pan of cornbread to go with everything. Should be a fine meal to enjoy before the Sugar Bowl tonight.

 

[Davers]

ODT Family,

Can y’all give me some Prime Rib recipes, cooking advice? Thank you.

Hope it turns out well .

I had to quit eating Beef & Pork due to a stomach issues back in 2019 , I miss Super Tender Prime Rib , Felie Minion . & Good old BBQ . BBQ 'Yard Bird ' gets old .

Oh! Fish is great but too costly for my Poo Butt LOL.

 

[Les638]

Try deep fried a buddy of mine does one every year or so , just awesome

 

[Omega]

If you got tiktok there's a bunch of good ones on there.

I generally do the preheated 500° oven for 5 minutes a pound, shut the oven off and don't open it for 2 hours.

If you're like my wife and won't eat anything rare/medium rare, I'll cut her a slice and pan-sear to whatever doneness she wants.

Or I've done an olive oil binder, seasoned how you like it and place it over some seasoned beef broth. I'm guessing I pulled it around 125° knowing me. https://www.theoutdoorstrader.com/threads/daily-dinner-thread.3009863/post-13631383

This. So easy.

Add 1 minute per lbs if you like it medium.

I season with 2 ingredients. Salt and au jus packets (gravy isle)