Gonna do a salt crusted, but that's as far I got.
Gimmee your tips, tricks and recipes.
Gimmee your tips, tricks and recipes.
20 lb prime rib, help me.
- Thread starter BattleWagon
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We season ours to taste. Put a 20 lb. bag of charcoal in a 4x2 foot barbecue pit on one side. Wrap prime rib in foil and throw it on the other side for 4 hours. The center should be around 135 degrees. What ever you do, don't use truffle salt.
I use to work in a restaurant that won the prime rib battle in the state for multiple years in a row.
They used:
Sea salt, ground pepper, thyme, rosemary, celery salt.
High heat for 30 minutes then 350 until done.
They used:
Sea salt, ground pepper, thyme, rosemary, celery salt.
High heat for 30 minutes then 350 until done.
He's dead on.
You can use kosher salt instead of sea salt. Even a little fresh or granulated garlic can be added. Get youself some horseradish for the table.
Sounds good. Now I'm hungry.
You can use kosher salt instead of sea salt. Even a little fresh or granulated garlic can be added. Get youself some horseradish for the table.
Sounds good. Now I'm hungry.
Reccomends from the Oasis (king of prime rib) in Manhatten Mt. Sister-in-law worked there for years.
Lots of sea salt and ground pepper (don't skimp here).
Bake at 275 1 hour per pound. If you like it rare, 275 at 30 mins/ pound..
Cook the last 45 minutes at 375.
This has worked well for us in the past, enjoy..
I just cut a 20 pounder in half to split with our friends, they wanted their half split again, I refused to do that to a beautiful chunk of meat.
Edit, this is for a standing roast.
Lots of sea salt and ground pepper (don't skimp here).
Bake at 275 1 hour per pound. If you like it rare, 275 at 30 mins/ pound..
Cook the last 45 minutes at 375.
This has worked well for us in the past, enjoy..
I just cut a 20 pounder in half to split with our friends, they wanted their half split again, I refused to do that to a beautiful chunk of meat.
Edit, this is for a standing roast.
olive oil, s*** ton of fresh cracked pepper and salt
425 degrees for 30 minutes
325 until 125 to 135 (that's rare to medium rare range) degrees in the center of the roast - a little over two hours, iirc. I wasn't watching the time, I was watching the temp.
take it out, let it rest for 30 minutes, slice and serve. Serve with a touch of horseradish, if desired.
easy peasy. I cooked one Christmas day like this, and it was awesome.
425 degrees for 30 minutes
325 until 125 to 135 (that's rare to medium rare range) degrees in the center of the roast - a little over two hours, iirc. I wasn't watching the time, I was watching the temp.
take it out, let it rest for 30 minutes, slice and serve. Serve with a touch of horseradish, if desired.
easy peasy. I cooked one Christmas day like this, and it was awesome.
- Thread starter
- #10
Did salt, little bit o fresh rosemary, cracked pepper, garlic, then crusted with about 2 lbs of coarse sea salt/olive oil.
400 for 30, then 300 for 4. pulled it at 120, served at 135. It was on the rarer side but turned out great.
Thanks guys.
400 for 30, then 300 for 4. pulled it at 120, served at 135. It was on the rarer side but turned out great.
Thanks guys.
Let beef come to room temp
Preheat oven to 500 degrees
Bake uncovered 6 min for each pound of beef
Shut oven off, don't open oven for 1 hour
Take out and devour
This cooks my Prime Rib perfect every time.
Preheat oven to 500 degrees
Bake uncovered 6 min for each pound of beef
Shut oven off, don't open oven for 1 hour
Take out and devour
This cooks my Prime Rib perfect every time.
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My gut literally leapt at the sight of that picture!!!!
The only way to have a rib cut: rare enough that a good doctor could save it!!!
I bought it already aged. It was hanging by a meat hook in a glass case at 37%. I wish I had room to do it in my fridge.
I aged one in my fridge this year for 21 days. I started the day after Christmas and ended last weekend. I didn't cook the roast, but did cut it into 15 nice sized steaks.
I pulled the 14.5 pound rib roast out of the cryovac bag that it came in and pat the exterior dry with paper towels. I then set the bone-in prime rib on a wire rack, which was then set on a baking sheet. I loosely tented the roast with a single sheet of foil being careful to not let the foil touch the roast. I set the prime rib in my 2nd fridge (in the garage) on the bottom shelf.
After 21 days, I pulled it out of the fridge and carved off the dried/crusty parts on the exterior before cutting it into steaks.
It's not rocket science, but you do have to be sure that your fridge maintains a constant temperature between 35 and 38 degrees.
I have pics that I took with my phone that I'll upload later...