Jump to content

Recommended Posts

Posted
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. 

Posted (edited)
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 by jimmyjazz
  • Hook 'Em 3
  • Haha 1
  • Drool 1
Posted
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. 

  • Haha 1
  • Fuck Around and Find Out 1
Posted
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? 

Posted
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.

  • Like 1
Posted (edited)

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.

77AEB311-55F9-43F3-B0BD-99F671201102.jpeg

Edited by RMac5
Posted
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. 

  • Hook 'Em 1
  • Haha 3
  • Fuck Around and Find Out 1
Posted (edited)
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 by Kennythetiger
Posted
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. 

  • Hook 'Em 1
Posted

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. 
 

IMG_0794.jpeg

  • Hook 'Em 1
Posted
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?

Posted
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. 

Posted

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 

IMG_2416.jpeg

Posted
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
  • Hook 'Em 2
Posted
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.

Posted
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. 😊

  • Hook 'Em 1
Posted

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. 

  • Hook 'Em 1
Posted

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. 

Posted (edited)

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):

image.png.ef966079fdd43f8b4a86bb1057e8bebe.png

Edited by jimmyjazz
  • Hook 'Em 1
  • Drool 1
Posted

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. 

 

Posted

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.  

IMG_3002.jpeg

IMG_3004.jpeg

IMG_3005.jpeg

IMG_3007.jpeg

IMG_3009.jpeg

IMG_3012.jpeg

  • Hook 'Em 4
  • Drool 2
Posted

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.

Posted
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. 

  • Hook 'Em 2
Posted
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? 

Posted
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. 

  • Hook 'Em 1
Posted
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.

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...