December 22, 20241 yr 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.
December 23, 20241 yr 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 December 23, 20241 yr by jimmyjazz
December 23, 20241 yr 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.
December 23, 20241 yr 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?
December 23, 20241 yr 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.
December 23, 20241 yr 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 December 23, 20241 yr by RMac5
December 23, 20241 yr 6.5# HEB Prime dry brining in the fridge right now. Still not sure if I'm going to reverse sear or sous vide.
December 23, 20241 yr 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.
December 24, 20241 yr 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.
December 24, 20241 yr 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 December 24, 20241 yr by Kennythetiger
December 25, 20241 yr Not my best,But I was under a time crunch today.12lb’er finished in a little over 3 hrs.Pulled at 125
December 25, 20241 yr Made the jimmyjazz horseradish sauce, turned out really well, thanks for sharing! The meat was very satisfying, that's what she said.
December 25, 20241 yr 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.
December 25, 20241 yr I'm RS searing a PR for dinner tomorrow. Hope to not be too drunk to not post pictures,
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 9 hours ago, Leeroy Jenkins said: Not the best pictures. Smoked on my Recteq There’s my slice.
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 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?
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 3 minutes ago, luke duke said: Go even lower than 250 if you have the time. Not possible for this lunch.
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 Bear and Burtons W Sauce as a binder, Meat Church Holy Cow and Garlic and Herb seasoning. Exactly what I used for mine.
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 Doing one for the first time this year. Using this recipe since I've liked some of his others. Fingers crossed
December 25, 2024Dec 25 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
December 25, 2024Dec 25 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
December 25, 2024Dec 25 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. IMG_6015.mp4
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 Prime Rib roast went on the smoke at 12:30, and first beer cracked. Going to be a good day.
December 25, 2024Dec 25 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. 😊
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 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 December 25, 2024Dec 25 by jimmyjazz
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 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.
December 25, 2024Dec 25 For the squeamish, I use a hot cast iron skillet to "fix" that awful red meat after slicing.
December 26, 2024Dec 26 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.
December 26, 2024Dec 26 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.
December 26, 2024Dec 26 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.
December 26, 2024Dec 26 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?
December 26, 2024Dec 26 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.
December 26, 2024Dec 26 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.