December 25, 20222 yr 51 minutes ago, stork642 said: Wagyu tenderloin prep. Oh yeah. I'm gonna need some follow up pics of these
December 25, 20222 yr 4 hours ago, 956 Worldwide said: Went with Kenji’s reverse sear, low cook in the oven method on this seven pound, three-rib bad boy. Made a crust out of butter, mustard, garlic, horseradish and plenty of salt/pepper. I'm about to do a 6-pounder this way. What time and temp was your long roast?
December 25, 20222 yr 6 minutes ago, jimmyjazz said: I'm about to do a 6-pounder this way. What time and temp was your long roast? Why your horseradish sauce no have a few dashes of worsty in it. Merry Christmas to all of you. May the day be filled with family, good eats, and good drinks. Or at least 2 of the 3.
December 25, 20222 yr 12 minutes ago, jimmyjazz said: I'm about to do a 6-pounder this way. What time and temp was your long roast? I did it at about 225 for 3 hours and twenty minutes (I have a Celsius oven so it’s all approximate). Rested half an hour. Then blasted at almost 500 for eight minutes to get the crust. Forgot to add that I mashed some anchovies into the butter mixture.
December 25, 20222 yr 7 minutes ago, Anastasis said: Why your horseradish sauce no have a few dashes of worsty in it. Because I have a ton of food allergies, one of which is fish. (And soy, and all nuts but almonds. I have a lot of fun at restaurants.)
December 25, 20222 yr Popular Post Sorry about lighting. -First seasoning -butter compound -oven finish -results
December 25, 20222 yr 1 minute ago, Trey3216 said: Sorry about lighting. -First seasoning -butter compound -oven finish -results You did not fuck this up. Looks incredible!
December 26, 20222 yr 8 hours ago, immamac said: You did not fuck this up. Looks incredible! 500 degree method again. Been aces every time. I used a little champagne in the au jus base this time. Worked out nicely actually, and didn’t have to waste one of my beers.
December 26, 20222 yr On 12/22/2022 at 6:53 PM, mchookem said: got a 10 lb, 4-bone in fridge now. bigger than i usually do, have some extra guests this year. i'm a little nervous bc of the size. i'll see myself out... so at about the two hour mark my oven meat probe went off at 123*. but when i pulled it the temp was all over the place, depending on where i stuck it...105, 115 in some spots, 130+ in others. i did another 15 mins at just 325* then decided to err on the rarer side. ended up perfect for us- mostly pink throughout, med-well like two slices in...with actual rare to med-rare dark pink/red towards the middle, red juices, how i like it. basically enough variation where everybody got some cooked the way they prefer. also showing my mac-and-seven-cheeses. very happy with result! 😊 stroganoff with leftovers for the bowl game🤘merry christmas!
December 26, 20222 yr Thermoworks recommends searing first when the meat is very cold. I have 1/2" grill plate over the firebox on my smoker. I think I am going to try searing on that and then smoking it. Never smoked a rib roast so we shall see how it goes.
December 26, 20222 yr 3 hours ago, kevwun said: Thermoworks recommends searing first when the meat is very cold. I have 1/2" grill plate over the firebox on my smoker. I think I am going to try searing on that and then smoking it. Never smoked a rib roast so we shall see how it goes. I just got that email as well. Think I’ll try to seat before I smoke this year (2nd Christmas dinner for my dad’s side of the family is tomorrow) and see how it goes.
December 26, 20222 yr My 6-lb took 30 minutes longer than I expected. I think I didn't let it sit out long enough before I hit the oven. It was out for maybe 1.5-2 hrs. Tasted good, especially at less than $10/lb (Sprouts sale price). Not the best I've ever had but everybody loved it. Reverse "sear" (225 F oven until internal temp was ~ 130 F) and then rested for 30 minutes while I brought the oven up to 500 F full blast. 10 minutes in the oven to get the crust dialed in. Worked great.
December 26, 20222 yr Popular Post Made cheesesteaks with the leftovers Reconstituted the au jus (liberally used the meat fat that settled at the top) and cooked up the peppers and onions. Added the thinly sliced prime rib and added some more au jus on top. Toasted the bread with provolone while the meat was getting warmed. Served with some of the au jus left in the pan
December 27, 20222 yr Did a 6# prime rib yesterday and it turned out pretty, pretty, pretty good. First thing my wife said - this sauce is really good. Commenting on the damn horseradish sauce and not my beautiful piece of meat - thanks @jimmyjazz.
December 27, 20222 yr 21 hours ago, Firemans4Horn said: Made cheesesteaks with the leftovers Reconstituted the au jus (liberally used the meat fat that settled at the top) and cooked up the peppers and onions. Added the thinly sliced prime rib and added some more au jus on top. Toasted the bread with provolone while the meat was getting warmed. Served with some of the au jus left in the pan That looks great. I'm going to stop by Stuffed this afternoon and pick up a couple Gambino's French bread rolls and give that a try with the leftovers.
December 27, 20222 yr 28 minutes ago, Jerry Callo said: That looks great. I'm going to stop by Stuffed this afternoon and pick up a couple Gambino's French bread rolls and give that a try with the leftovers. Wait . . . they sell their rolls? I've been meaning to go there anyway, but if I could grab a couple of great rolls too that would be fantastic.
December 27, 20222 yr Wait . . . they sell their rolls? I've been meaning to go there anyway, but if I could grab a couple of great rolls too that would be fantastic. Yep.
December 27, 20222 yr and I used @jimmyjazz recipe, except I added a heaping tablespoon of mayo. Good stuff
December 31, 20222 yr Change of plans. We got a rec teq recently so I am going to smoke them on that and then sear over charcoal for the crust. I am being lazy and didn’t feel like dragging my big smoker out and then cleaning it up tomorrow. The seasoning is Harley’s and what I always use steaks. Also my wife is already raving about jimmyjazz’s horseradish sauce recipe.
December 31, 20222 yr 20 minutes ago, kevwun said: Would you pull before 125 since I’m gonna wear on really hot coals? Yes. 120.
December 31, 20222 yr Kenji says to cook as low as you can, so gonna do them at 200. Should take 4 or 5 hours. He also said if you rest for at least 30 minutes up to 1.5 hours, then they won’t cook much if at all when you sear. https://www.seriouseats.com/perfect-prime-rib-beef-recipe Edited December 31, 20222 yr by kevwun
November 16, 20232 yr It's that time of year again. Kroger has rib roast for $7.99/lb this week and Brookshires has them for $5.99/lb
November 16, 20232 yr If you are ordering them, be warned that FedEx is having some stupid delays. I ordered one from Creekstone a couple weeks ago when they had a sale and it got here 3 days late.
November 16, 20232 yr I’m looking forward to this thread going again. Last week I grill roasted a leg of lamb and used @jimmyjazz horseradish sauce and it was INCREDIBLE
November 16, 20232 yr Yeah, it was on the previous page, but here you go. You can make it a day ahead. I'd make sure you have a little extra sour cream and prepared horseradish so you can tweak to your preferences. I bet some minced garlic would be good, too. 1 cup sour cream 1/4 cup grated prepared horseradish 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepperQuoting because the search function on this website stays borked and also because it's un-American to not have it on every page.
November 16, 20232 yr For the idoot, what is grated prepared horseradish? A purchased canned product, or are you guys starting with root and grating and vinegaring it?
November 16, 20232 yr For the mention above of making steak sandwiches, I found that mixing leftover jus into mayo makes a hell of a spread on one.
November 16, 20232 yr I don't think I've ever had prime rib without horseradish sauce. Is this not a common thing?
November 17, 20232 yr I don't think I've ever had prime rib without horseradish sauce. Is this not a common thing? It is except for the unwashed miscreants like my father in law that want their prime rib cooked medium well and also refuse to eat horseradish sauce because it contains sour cream. But he'll put a William "refrigerator" Perry sized serving of mayonnaise on his hamburger and willingly dines at Taco Casa at minimum twice a week.
November 17, 20232 yr 23 hours ago, Herbie Hancock said: It's that time of year again. Kroger has rib roast for $7.99/lb this week and Brookshires has them for $5.99/lb I think it’s actually 3.99 with the digital coupon. Only allows one purchase at this price (and must spend 25$) but I usually get 2-3 for the freezer by getting new Kroger cards…
December 12, 20232 yr Choice goes on for $5.97/lb starting tomorrow at Kroger. Limit 1 and you have to be making an additional $25 purchase to get the sale price.
December 25, 20232 yr Popular Post Merry Christmas, assholes. Top to bottom, best meal I’ve ever cooked.
December 25, 20231 yr I came to buying a ribeye roast. But it was too big for just me to eat. May have to break out the vacseal, then go back and grab one to slice into steaks while they're still on sale.
December 26, 20231 yr 21 hours ago, Etexhorn13 said: Merry Christmas, assholes. Top to bottom, best meal I’ve ever cooked. Looks fucking outstanding! I saw an article that I chose not to click on earlier this month that stated that the USA was no long a prime rib country. Obviously that writer doesn’t read Surly.
December 26, 20231 yr First it ate my edit, then it was too late to edit......screw it, tasted like shit anyway
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