Christmas Eve Prime Rib

SSgt USMC/Vet

Member

posted

We will have ours on New Years Day, hope it turns out as nice. Rare the only way to eat prime rib. Fit for a king.

Posts: 1977 | Location: Northern Virginia/Buggs Island, Boydton Va. | Registered: July 13, 2011

Ignored post by SSgt USMC/Vet posted

parallel

Dirty Boat Guy
Picture of parallel

posted

Thanks for the kind replies y'all.

quote:
Originally posted by Edmond:
Wow that looks incredible.

Can you share your recipe and technique with us? I want to try cooking a prime rib one day.

I loosely followed this recipe from Nibble Me This the reverse sear is what makes all the difference.

A penny saved is a government oversight.

Posts: 6708 | Location: New Orleans Area | Registered: January 12, 2008

Ignored post by parallel posted

dsiets

Member

posted

I did a small one w/ reverse sear on the BGE today. Looked almost as good yours. Tasted great.

Posts: 7513 | Location: MI | Registered: May 22, 2007

Ignored post by dsiets posted

Ammoholic

posted

Our rack of lamb tonight. Came out delicious!

Jesse

Sic Semper Tyrannis

Posts: 21254 | Location: Loudoun County, Virginia | Registered: December 27, 2014

Ignored post by Skins2881 posted

HayesGreener

Member

posted

Looks wonderful! I am doing one on the BGE Wednesday-my favorite holiday meal

CMSGT USAF (Retired)
Chief of Police (Retired)

Posts: 4379 | Location: Florida Panhandle | Registered: September 27, 2009

Ignored post by HayesGreener posted

Blue Dog

Member

posted

quote:
Originally posted by Skins2881:
Our rack of lamb tonight. Came out delicious!

Looks good skins. Like me some lamb

Posts: 1589 | Location: TEXAS | Registered: August 17, 2014

Ignored post by Blue Dog posted

Ammoholic

posted

quote:
Originally posted by tatortodd:
quote:
Originally posted by Skins2881:
Hopefully the cooler will stay warm for 90 minute drive.
Preheat the cooler with a stockpot of boiling water.

I bring the water to a boil in my stockpot, put 1/2 the towels on bottom of cooler to prevent melting plastic, set the stockpot of boiling water in cooler, put other 1/2 of towels over the stockpot, close the lid, and don't open it until I'm ready to put in my tray of meet.

I used my work cooler to Sous Vide the meat and transport. Cooked at 131° after 90 minutes by the time I put the ANOVA back in the cooler at his house it had fell to 127.5°. Set it back to 131° while the mac and cheese heated up, the green beans cooked, and the grill got hot. Seared it in his parking lot of his condo on my little smokey Joe. Complete meal to go, cooked in under 1/2 hour.

Cleaned up all the dishes and took out his trash, it was like we were never there. Hope her dad really appreciated it. We also left him with a Fenix flashlight, and an insane collection of Swiss chocolate from the local Swiss Bakery.

Jesse

Sic Semper Tyrannis

Posts: 21254 | Location: Loudoun County, Virginia | Registered: December 27, 2014

Ignored post by Skins2881 posted

YellowJacket

Caribou gorn
Picture of YellowJacket

posted

very nice! we did one as well... garlic powder and fresh ground black pepper, then coat with rock salt. bake @ 500F, ~12 min per pound. I didn't get a pic of the inside but it was delicious.

I'm gonna vote for the funniest frog with the loudest croak on the highest log.

Posts: 10627 | Location: Marietta, GA | Registered: February 10, 2009

Ignored post by YellowJacket posted

tatortodd

Drill Here, Drill Now
Picture of tatortodd

posted

quote:
Originally posted by Skins2881:
Our rack of lamb tonight. Came out delicious!

That looks delicious!

quote:
Originally posted by Skins2881:
quote:
Originally posted by tatortodd:
quote:
Originally posted by Skins2881:
Hopefully the cooler will stay warm for 90 minute drive.
Preheat the cooler with a stockpot of boiling water.

I bring the water to a boil in my stockpot, put 1/2 the towels on bottom of cooler to prevent melting plastic, set the stockpot of boiling water in cooler, put other 1/2 of towels over the stockpot, close the lid, and don't open it until I'm ready to put in my tray of meet.

I used my work cooler to Sous Vide the meat and transport. Cooked at 131° after 90 minutes by the time I put the ANOVA back in the cooler at his house it had fell to 127.5°. Set it back to 131° while the mac and cheese heated up, the green beans cooked, and the grill got hot. Seared it in his parking lot of his condo on my little smokey Joe. Complete meal to go, cooked in under 1/2 hour.

Cleaned up all the dishes and took out his trash, it was like we were never there. Hope her dad really appreciated it. We also left him with a Fenix flashlight, and an insane collection of Swiss chocolate from the local Swiss Bakery.

Nice!

Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

Posts: 23816 | Location: Northern Suburbs of Houston | Registered: November 14, 2005

Ignored post by tatortodd posted

snwghst

Member

posted

I did ours on the BGE yesterday also. Pretty much followed this guide

https://amazingribs.com/tested...nd-other-beef-roasts

-------------------------------------------------------------------------------------------
Live today as if it may be your last and learn today as if you will live forever

Posts: 6313 | Location: New Orleans...outside the levees, fishing in the Rigolets | Registered: October 11, 2009

Ignored post by snwghst posted

Ammoholic

posted

Mine from today:

Seasoning - Onion, Garlic, Rosemary, and Thyme, plus some S&P

Off the grill

Pink center

Finally, on the plate

Everything came out perfect.

Jesse

Sic Semper Tyrannis

Posts: 21254 | Location: Loudoun County, Virginia | Registered: December 27, 2014

Ignored post by Skins2881 posted

parallel

Dirty Boat Guy
Picture of parallel

posted

Needed something simple yet tasty for the leftovers... Beef Stroganoff for the win.

A penny saved is a government oversight.

Posts: 6708 | Location: New Orleans Area | Registered: January 12, 2008

Ignored post by parallel posted

Ammoholic

posted

Another option.... Silly gourmet steak and cheeses.

Chopped up onions and peppers, sauteed them, set aside. Browned shaved prime rib, added oz or two red wine and same amount of jus to pull yumminess off pan. Dump in pre cooked onion/peppers. Make steak-n-cheeses. I used provolone/american.

It may seem a bit excessive, but I got the rib roast on sale for $4.99 per lb. Actually likely cheaper than steak-ums. Became one of our go to meals for leftovers. Steak or rib roast is no where near as good reheated, but turned into sammies it's perfect.

Jesse

Sic Semper Tyrannis

Posts: 21254 | Location: Loudoun County, Virginia | Registered: December 27, 2014

Ignored post by Skins2881 posted