Prime Rib Christmas (Let's talk)

[HouTex 1944]

8 hours ago, jimmyjazz said:

Thanks.  I may just go with the Choice at Randalls ($9.99/lb).

My experience is that choice prime rib is fine.  IMO, it’s usually not worth it to get prime. 

[jimmyjazz 47394]

10 minutes ago, HouTex said:

My experience is that choice prime rib is fine.  IMO, it’s usually not worth it to get prime. 

I'm doing a prime brisket, some pork butt, and sausage + Rudy's chicken for 16 on Christmas Eve.  Christmas day will be ribeye roast and ham, same crew.  I will be damn near bankrupted in a 24 hour span, so they can definitely deal with choice ribeye.

Edited Monday at 12:07 AM by jimmyjazz

[Kennythetiger 9689]

13 hours ago, jimmyjazz said:

I'm doing a prime brisket, some pork butt, and sausage + Rudy's chicken for 16 on Christmas Eve.  Christmas day will be ribeye roast and ham, same crew.  I will be damn near bankrupted in a 24 hour span, so they can definitely deal with choice ribeye.

17 if you post your address. 

[immamac 44455]

14 hours ago, jimmyjazz said:

I'm doing a prime brisket, some pork butt, and sausage + Rudy's chicken for 16 on Christmas Eve.  Christmas day will be ribeye roast and ham, same crew.  I will be damn near bankrupted in a 24 hour span, so they can definitely deal with choice ribeye.

Why are you paying for all of it 2 days in a row to feed 16? Do they clean your house at least? 

[jimmyjazz 47394]

1 minute ago, immamac said:

Why are you paying for all of it 2 days in a row to feed 16? Do they clean your house at least? 

I outsourced the wine, beer, and desserts.  That's about it.  It's our kids, their dates, and some of my in-laws.  I can't exactly pass the hat.  Eh, it will all be good.

[RMac5 1558]

Here is a pic of Chef John’s prime rib method. It works great on normal sized roast, we tried a 12lb one last year and it wasn’t done enough. I’d say anything 10lb and under this method is perfect. This is for boneless, not sure about roast with the bones still intact.

Edited Monday at 03:30 PM by RMac5

[Masshole Horn 823]

6.5# HEB Prime dry brining in the fridge right now. Still not sure if I'm going to reverse sear or sous vide.

[Herbie Hancock 7517]

Time to fuck shit up.

[trubbaman 36]

On 12/22/2024 at 9:48 AM, jimmyjazz said:

Thanks.  I may just go with the Choice at Randalls ($9.99/lb).

That's a good price for Choice.

[Kennythetiger 9689]

10 hours ago, jimmyjazz said:

I outsourced the wine, beer, and desserts.  That's about it.  It's our kids, their dates, and some of my in-laws.  I can't exactly pass the hat.  Eh, it will all be good.

I try my very, very best to use gratitude and be thankful that we can afford to host in-law meals. My mother-in-law is even thoughtful enough to request the menu. You know…that way I never have to worry about what to cook. 

[Kennythetiger 9689]

10 hours ago, jimmyjazz said:

I outsourced the wine, beer, and desserts.  That's about it.  It's our kids, their dates, and some of my in-laws.  I can't exactly pass the hat.  Eh, it will all be good.

Double post. 

Edited Tuesday at 01:28 AM by Kennythetiger

[BigDHornfan 6637]

Not my best,
But I was under a time crunch today.
12lb’er finished in a little over 3 hrs.
Pulled at 125

[Redneck Mutha 8263]

Made the jimmyjazz horseradish sauce, turned out really well, thanks for sharing! 

The meat was very satisfying, that's what she said. 

[Leeroy Jenkins 2507]

Not the best pictures.

Smoked on my Recteq

[Anastasis 23727]

On 12/23/2024 at 11:48 AM, Masshole Horn said:

6.5# HEB Prime dry brining in the fridge right now. Still not sure if I'm going to reverse sear or sous vide.

The texture of sous vide roasts is off putting to me. There is just something there that never seems to work out right when I do it. RS otoh seems to always slam. Just my 2 cents. 

[Hate 20283]

I'm RS searing a PR for dinner tomorrow.  Hope to not be too drunk to not post pictures,

[jimmyjazz 47394]

Yeah, I'm doing the Serious Eats method, starting in a few minutes.  3.5-4 hours at 250 F, rest, blast at 500 F for 6-10 minutes.

[Underdog 29260]

9 hours ago, Leeroy Jenkins said:

Not the best pictures.

Smoked on my Recteq

There’s my slice. 

[Lat22 4102]

Doing one today with a heavy influence by Meat Church. I was going to do the 500 degree/two hour method but my BIL has fancy Miele ovens that have cooling fans. Going conventional instead. 
 

[jimmyjazz 47394]

2 minutes ago, Lat22 said:

Doing one today with a heavy influence by Meat Church. I was going to do the 500 degree/two hour method but my BIL has fancy Miele ovens that have cooling fans. Going conventional instead. 

What's in that rub?

[luke duke 6462]

1 hour ago, jimmyjazz said:

Yeah, I'm doing the Serious Eats method, starting in a few minutes.  3.5-4 hours at 250 F, rest, blast at 500 F for 6-10 minutes.

Go even lower than 250 if you have the time. 

[jimmyjazz 47394]

3 minutes ago, luke duke said:

Go even lower than 250 if you have the time. 

Not possible for this lunch.

[Lat22 4102]

28 minutes ago, jimmyjazz said:

What's in that rub?

Bear and Burtons W Sauce as a binder, Meat Church Holy Cow and Garlic and Herb seasoning. 

[Leeroy Jenkins 2507]

Bear and Burtons W Sauce as a binder, Meat Church Holy Cow and Garlic and Herb seasoning. 

Exactly what I used for mine.

[jimmyjazz 47394]

Oops . . . overshot.  Decided to check its temperature at 3 hours.  It was 138 F.  Medium prime rib for everyone!  They can eat it and like it.

[Post Oak 20595]

Doing one for the first time this year.  

Using this recipe since I've liked some of his others. Fingers crossed

 

[Hate 20283]

Just put mine into the oven at 225. I’ll pull it at 130, sear it in Ghee in the cast iron, and let it rest for about 30 minutes. It should be ready to eat by 3. Can’t wait 

[Herbie Hancock 7517]

Oops . . . overshot.  Decided to check its temperature at 3 hours.  It was 138 F.  Medium prime rib for everyone!  They can eat it and like it.

I did 36 pounds total last night for dinner for 12. A 22.5 pounder, 8 and a 6.5. The two small ones turned out medium and I was incredibly upset. I was the only one that was upset. You’ll be fine

[immamac 44455]

You guys are pulling way way way too high temp. Pulled at 110 rested to 128, seared it at inferno for 5/ minutes. Rested another 10. 

 

 

 

[jimmyjazz 47394]

8 minutes ago, immamac said:

You guys are pulling way way way too high temp. Pulled at 110 rested to 128, seared it at inferno for 5/ minutes. Rested another 10. 

This might surprise you, but some people like their meat a little more done.  Regardless, there is little to no carryover heating from a low and slow roast.

[CycleTex87 3047]

Prime Rib roast went on the smoke at 12:30, and first beer cracked.  Going to be a good day. 

[Kennythetiger 9689]

1 hour ago, jimmyjazz said:

Oops . . . overshot.  Decided to check its temperature at 3 hours.  It was 138 F.  Medium prime rib for everyone!  They can eat it and like it.

If there is a cut that is overcooked for me, I prefer it be prime rib. You’re fine. 😊

[CycleTex87 3047]

9.6 lbs center cut prime from HEB (confirm it was open on Saturday). 

[Sam Lin 3610]

[Hate 20283]

I cook at 225. There is no way it would get to 130 resting if I pulled it at 110. Also, the method I use cooks it perfectly for the different ways people like theirs cooked. My wife likes hers closer to medium which the ends will be. The middle will be a perfect medium rare. 

[RichUT 1943]

No meat pulled at 110 has risen to 128 while “resting”. Carry over cooking doesn’t work that way. 

And yeah, let people cook their shit however they want. There is no universally correct way to cook anything. 

[Lat22 4102]

I ain’t mad at it. 
 

[Lat22 4102]

[jimmyjazz 47394]

Ours turned out great.  I must have hit a hot spot with the thermometer, because I don't think this was 138 F (excuse the shitty carving, everybody was clamoring for food so I just plowed through it):

Edited Wednesday at 11:30 PM by jimmyjazz

[Etexhorn13 3103]

I pulled mine at 126 internal last night and it was definitely overcooked for my preference. No one seemed to mind and it was still super tender and all that, but it wasn’t as pretty as previous ones I’ve cooked. 

Just now, Etexhorn13 said:

I pulled mine at 126 internal last night and it was definitely an little overcooked for my preference. No one seemed to mind and it was still super tender and all that, but it wasn’t as pretty as previous ones I’ve cooked. 

 

[USCATX 1099]

17.5 lb boneless prime from Costco cooked on a spit over Eagle Rare barrel oak and finished with thyme and rosemary butter from the garden.  Pulled at 114 and finished in the oven to 125-135 depending on thickness.  

[Liteitup 144]

For the squeamish, I use a hot cast iron skillet to "fix" that awful red meat after slicing. 

[Hate 20283]

Turned out pretty damn good.

 

[Gil Bang 26288]

Posting pics here is a PITA, but mine turned out great.

What do y'all do with leftovers?  I don't have a sous vide, so what's the best way to reheat without overcooking?   

I'd love a warm roast beef sandwich tonight.

[Leeroy Jenkins 2507]

I make sandwiches. They are awesome

[Jerry Callo 8999]

Sous vide at 131° for 8 hours.  Ice bath for 10 minutes.   Compound butter and finished in 500° oven for 10 minutes. 

@jimmyjazz horseradish sauce was a hit again this year. 

[Jerry Callo 8999]

18 minutes ago, Gil Bang said:

Posting pics here is a PITA, but mine turned out great.

What do y'all do with leftovers?  I don't have a sous vide, so what's the best way to reheat without overcooking?   

I'd love a warm roast beef sandwich tonight.

I don't like reheated prime rib.   I usually get Gambino French rolls and make some bad ass Philly cheesesteaks.

You can put the meat in the freezer for 30 minutes and it's much easier to slice really thin. 

[Gil Bang 26288]

5 minutes ago, Jerry Callo said:

I don't like reheated prime rib.   I usually get Gambino French rolls and make some bad ass Philly cheesesteaks.

You can put the meat in the freezer for 30 minutes and it's much easier to slice really thin. 

But...you heat it, right? 

I assume you grill it for a minute or two? 

[immamac 44455]

43 minutes ago, Gil Bang said:

Posting pics here is a PITA, but mine turned out great.

What do y'all do with leftovers?  I don't have a sous vide, so what's the best way to reheat without overcooking?   

I'd love a warm roast beef sandwich tonight.

I buy Hawaiian rolls and provolone then caramelize some onions and bake it at 300 for 10-15 minutes melt the cheese on top and top it. Slams and goes hard. 

[kilroydos 267]

4 hours ago, Liteitup said:

For the squeamish, I use a hot cast iron skillet to "fix" that awful red meat after slicing. 

I do the same thing, but with a quick dunk in a skillet with the jus in there to take some of the pink off of the Mother-in-Law's piece.