Prime rib doesn't have to be prime grade, that's a misnomer. A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef.

Prime grade will obviously be better, and I'm jealous. But I'm not about to spend $150 on a rib roast.

Yeah, as I said to someone else, it sucks to destroy an expensive hunk of meat.

I do this roast every year. I am just doing something new and untried method-of-cooking wise.


I almost was gonna do a tenderloin of beef as it cooks faster.

Problem is my pop overs have to be cooked at a different temp than meat. So I could never do at same time. So would make those first and then warm but it tends to dry them out. This way, both come out of the oven at the same time. Much better. Plus I needed more for two extra adults.

No pun intended, but a good primer: http://www.seriouseats.com/2012/12/h...as-dinner.html

Interesting that Rule #9 says "Don't Worry About Browning Until the End".

I just think you'll be over done at those temps....
Personally, its easier to do the high temps 1st and get it perfect...

If its at 125 and then you cook it on 500 for another 20, that seems a bit too much to me....

But you know your own kitchen more than me...I do mine at 500 then lower to 325 and they come out so perfectly.... I used to make them the other way until a butcher told me the fool proof way...take it out at like 115 ...rest it, and it raises to 125

Yup! Plus ruining what would have been a gloria in excelsis dinner.

That's how I have done it in the past. All great tips btw.

If you're worried about timing and presentation, I can see going with browning last....

So that your meat is ready, and you can just brown and serve....

A million ways to skin a cat.

I've always read low and slow with a rib roast, so I'm doing 200 degrees till the meat registers 110, then turn the oven off until it hits 120-125. Pull it out and let it rest for 30 minutes, then under the broiler to crisp.

Absolutely...the lower the better, IMO.

I gotta cook at my sisters house or I'd do it lower also...maybe 250...I never tried it THAT low, but I'd Luke to

I might smoke mine next year

When you do it that way, you must not open your oven.

That sounds interesting... don't know if I've ever heard of smoked prime rib.

Absolutely.

Prime rib that isn't prime is just rib roast

Heh

According to the Good Eats episode I watched just last night, this is correct.

Its confusing, but if you go ask for a prime rib most places you'll get a choice standing rib roast , which is technically a prime rib ... Just choice grade

You pretty much have to go to a butcher to get a prime grade prime rib..

I don't splurge a lot...but my mom loves prime rib so my sister and I get a nice prime grade cut twice a year.

Now I'm a huge supporter of Alton Brown, but I think he's wrong here. It's a preparation of the rib roast, not a grade designation.

A quick Google search even reveals the USDA's Food Standards and Labeling Policy Book agrees (page 154):

The Iowa Beef Industry Council says it doesn't have to be prime grade:

SeriousEats agrees:

Yeah, that's the gist of what Alton Brown had to say on the matter as well.

I'm not a baller, so I don't see Prime Rib in my Holiday meal plans just yet.

I'm just doing a boring ol' turkey. Gonna brine that bitch and make some home-made giblet gravy, so I'm sure it will satisfy those in attendance.

I live near a medium sized town (Santa Rosa) and we really only have 3 full service 'real' butchers

And the third one is pretty new.

I actually prefer turkey! Im jealous!

I didn't get turkey thus year, was in palm springs during thanksgiving and we ended up going out to eat.

I'm buying a turkey TOMORROW!

We had turkey at both of the Thanksgivings I attended.

One was cooked to something like 190 degrees or some shit and was just as delicious as you could imagine. That's how they like it. It was some 20+ lb. monster and of course the popper was the instrument of choice for determining when it was done, even though there was a meat thermometer available. I just stepped away from that situation since I don't want to be left in charge of the bird for 30+ people every year.

My family made a breast in a bag and it was actually much more enjoyable than the bird at my wife's dinner. Neither one satisfied my turkey craving.

:spock:

I like turkey, but it's no comparison (for me) to rib roast.

Actually, last Christmas or Thanksgiving, I made a fresh pasta lasagna, which is one of the better holiday meals we've had. It was awesome.

The difference in price between prime and choice prime rib I don't think is THAT much, its more of having to go to a butcher / hassle...but I live going to the butcher.

I think in a store a chioice 4 ribber might be about $90-100....maybe $120-130 for prime at your local butcher.

I like supporting mom n pop butchers too.

The 3-rib, 6 1/2-pound roast I got last night at Publix cost me $49 and change - on sale, $7.29/pound.

The only place I can get prime here in town is Costco. Prime grade ribeye usually run $8-$9/pound more. That would have doubled the cost for me assuming the same price jump for prime grade.

Yeah, we have a really kick-ass butcher here in the East Bottoms if I was so inclined. The real problem with a rib roast for my/her family is they're all pretty much well done types with any protein. It's pretty bad. I'm some sort of chicken guru because I took over the grill one day at her sister's house and didn't char and dry the shit out of the breasts. LMAO

If I spend $100 on a cut of meat, I'm cooking it correctly, so I'd end up eating the whole ****ing thing myself. Even if did decide to go that route and ****ed up the cooking times/whatever and ended up with anything above a medium-rare/medium cook I'd be ungodly amounts of pissed off.

This $16 turkey will do the trick just fine, thank you very much.

Beef prices have killed me this year. I've been looking at $80+ briskets all year around KC. No thanks. I'm making stuffed shells with homemade sauce for xmas.

Me too. So now I fast on hemp milk one day a week. Just so I can have a beef fix one or two days. Other days—beans.

Two words that have never been uttered on CP before.

**** yah....

I'm with you man.

People that like their prime rib well done creep me the **** out.

You could also get a choice 3 ribber probably pretty cheap $60-75. It will serve 6 easily and have more crispy/done edge ratio, more meat to fat ratio as well.

That's the route you should go if u wanna try it sometime.

Cook that shit the way YOU like haha

But I will also take turkey any day. I'm weird but I ****ing love turkey. There's no $20 turkeys here though...8-(

For even less, you could get a really thick-cut bone-in ribeye and cook it like a prime roast... prime rib for one with all the crispy tasty bits all for you.

Hemp milk is absolutely awesome for you! I add hemp powder to it to thicken. It is loaded with Omega 3s. It tastes better than soy. I can only have milk two days a week due to sensitivity. Brings my food bill down to $3.50 for a day. Can't beat that and it's good on waistline as well.

5 totally complete pages of posts and not a single photo??? What are you assholes doing besides jerking each other off? :doh!:

Here is a fantastic dish I cooked Sunday night.

Orecchiette pasta with pan fried spicy Sausage chunks, Broccolini buds first boiled in water for 4-5 minutes, then pan sauteed in extra virgin olive oil, massive chopped garlic, pasta water, red pepper flakes, white wine, a little butter, dried oregano, dried basil, onion powder, salt n pepper then combined with everything else.

This dish could compete with Bobby Flay or Mario Battali!

It is fantastic tasting and one of the best meals I ever cooked.

Bobby Ds merchant street BBQ in Emporia has it on Friday evenings. It is awesome.

Booya! Aced it.... Even if only at the end to get the color. Much like your sous vide, cooking the food and its final presentation aren't always one step.

So I totally agree with the broiler.

That looks great!!!

I might have to steal that...

It looks decently healthy too..maybe I would cut the pasta down and add cauliflower too or another veggie...

Right on man!

Looks amazing

I might try andoiulle

**** yah!!!

thats better than I could do here I believe!!

Nice man

Not the first time I've seen that, and in 2012 a certain steakhouse in NYC did the salad that way. I didn't like it, but as was explained to me it has to do with layering food in the tummy.

Seems odd, but they seem to have some science to back it up! And they offered "Pink Stuff" for the salad (their own version) and I thought that was just funny!

Very elegant looking dish and tasty looking too!

Oh, and I haven't jerked anyone off in here. No, no, no, no, nooooooooooooo!

It's been a great few nights for dinner:

Saturday - Early Christmas party, with multiple appetizers, a ham, a roast beef, lasagna (mediocre) and great desserts

Sunday - Braised Octopus with pearl onions and rice, followed by braised lamb shank and broccoli

Monday - One of the best damn whole roast chickens I've ever made

Tonight's going to be catch as catch can, as we're going shopping for the rest of the items we need for Christmas dinner.

Prime Grade prime is $16.99 a pound this season @ costco, apparently....

11.99 for choice


according to this dude:

http://www.costcoinsider.com/costco-...ib-roast-2014/

prime rib at costco can go as Low as 4 bux a pound this year, right after christmas right before expiration

so

hit costco hard after christmas and put a couple in the deep freeze!

If I recall correctly, I believe they eat the salad last in Europe too.

The ones I saw at Costco were all humungous for $89-90! Forgit about it.

not yet but we ARE gonna do it some time

you and me

hand jobs

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right but after christmas that will be like 30-40$ or even less if u catch one the day it is expiring

france / french gastronomy IIRC

I lived in Rome for 6 years, and they still ended it with a sweet thing usually (a.k.a dessert), but they didn't start with salad, that's for sure. I can remember my father "allowing" us a small taste of sambuka as that was the "final" final part in the restaurants we frequented.

the digestif / digestivo

8-)


Props to your Pops

my favorite part of any meal

hhahaha

http://www.mangiabenepasta.com/italian_liqueurs.html

Well, I mean as part of the main meal's end. Not dessert.

:thumb::thumb::thumb::thumb::thumb:

They had fresh (still floating in goat's milk!!) mozzarella and tomatoes, that's all I will ever need to survive!

http://ts3.mm.bing.net/th?id=HN.6080...388403&pid=1.7

Better than marital sex, but not as good as other sex!

Oh, and Grappa, the official qual drink on a few of the submarines I operated off of...

Yeah, it's that bad, it's a ****ing attempt at hazing!

Mmmmm, I love a caprese salad. I make mini caprese bits on cocktail spear for an hors d' oeuvre..

I saw some smaller ones there, maybe even a 2-bone. Cost was $8.99 or $9.99 per pound. Not bad. Glad I waited till I got to Publix.

I was shopping at Publix later for other things I need that I don't get there last week and asked the butcher where their standing rib roasts were. He brought me out a 4 rib, ribs cut but all tied up so I could carve it easily. $7.29 per lb for $55.40. Good deal so I grabbed it.

Same as what I got! I didn't have him tie mine, though. I'm just gonna snip it, sear it, and re-tie it anyway.

Heh...there's a resurgence of grappa near where I live.

Never even heard of publix

It's a Florida supermarket chain but I've seen them in other southern states.

Well, I finally finished my mini-kugelhopf mold gingerbread cakes. Now I have to poach the pears in wine, cinnamon stick, sugar, clove, star anise, bay leaf, orange and lemon peel.

Alabama here. Mostly extreme Southeast.

Count me out, unless it's not really Grappa and actually a Fuzzy Navel in disguise!

"The flavour of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the specifics of the distillation process. Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes."

**** that. That's like chocolate from the bark and husk of the cocoa tree, NOT OK!

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Christmas eve dinner went from prime rib to a huge pork loin :grr:

But it will be good anyway... soaking in a can of pineapple juice, soy sauce, chopped garlic and red pepper flake.

pork has a far more interesting flavor anyway

I'm not big on it either, but I'll tell ya what. I will try and find a decent one and either send it to you if you, or if you're worried about giving a large man with a goatee your address....I'll pm you with the brand & info.

The hunt begins.

I dunno...pork is more of a pallette meat

The sauce and seasoning makes it or breaks it.

Beef , especialky good cuts, can stand better on its own

Please note the lack of "salad" in this argument....

That looks pretty tasty, dude. Where'd you get the orecchiette? I can never find it around here.

Pork will forever and always be my favorite flesh. If I only had to eat one animal for the rest of my life it would probably be pig. Although I'd dearly miss beef; I just love pulled pork, ham and bacon far too much to ever give it up.

I could eat half of a ham by myself. I may try it today.

I can totally get behind you on the ham and bacon train... but pork loin? Meh.

Agreed.

:thumb:

I'm doing a huge pork tenderloin myself. I may marinate it in some apple juice and maple syrup with chili powder for a little heat. Doing rosemary and olive oil red potatoes and some sort of mixed veggies.

I'll put together a big appetizer platter of blue/brie/jarlsberg/fontina/smoked gouda/mozzarella cheeses, salami, pepperoni, prociutto, roasted red peppers, pepperdews, marinated artichokes, hot pepper tapenade olives, pickles, nuts, Carr's assorted crackers, and apples.

If you do andouille instead, maybe a different veggie like yellow squash might work better.

:drool:

I've had a craving for Octopus for a while-I love fresh octopus grilled then drizzled with EVOO and lemon and paprika.

If it is cooked correctly, a beautiful crown roast pork loin is FANTASTIC.

Also, pork tenderloin is a thing of beauty that can be cooked a variety of ways. I've even marinated one in Korean BBQ sauce then, sliced one into 1 inch wedges, then grilled outdoors for sandwiches on Martins Potato Rolls as a barbecue. They were the hit of the party with a little asian sauce to coat

To me, pork loin (and especially tenderloin) is just a vehicle for other flavors... I like meat that can stand on its own.

To each his own, though.

Papa Murphy ' s bitches!

Nobody cares bro

The wife is Polish so Christmas Eve is an important meal. We'll be having 6 guests
Menu:
- Borscht with meat dumplings
- Potato Salad (basically: potatoes, sausage, pickles, onions & carrots in a vat of Mayo)
- Wild Sole fillets breaded and fried with a dill cream sauce
- A Saurkraut/ Sausage concoction that I don't know the name of
- Potato/cheese and meat filled perogies

The potato salad is awesome despite my description of the recipe.

The parents will be providing the North American traditional meal tomorrow, (turkey tits, ham, etc..)

I'm a big fan of octopus. I've got a friend who knows a retired chef from one of the area's best Portuguese restaurants. He's going to hook me up with the guy's recipe for octopus stew.

Hopefully, I'll be trying that version in January. :thumb:

All the Czech's are enjoying fish heads tonight.