Prime Rib?

[MRS]

GA I think it was you with the Majestic standing rib roast recipe I have been using but I added harringtondav idea to it came out yummmmey perfect middle for me. I like it pink wife likes it done a little better. Happy medium. Plus lots of horseradish.
Hope everybody is safe and stays safe I need to get out fishing soon!

 

[GA_Boater]

Majestic Standing Rib Roast is a Christmas tradition in our house. We do the tight foil wrap, never tried the towels. The Bride took the ends and I took the middle. Happy, happy with horseradish sauce.

 

[RGrew176]

Prime Rib my favorite meat. Yummy.

 

[harringtondav]

GA I think it was you with the Majestic standing rib roast recipe I have been using but I added harringtondav idea to it came out yummmmey perfect middle for me. I like it pink wife likes it done a little better. Happy medium. Plus lots of horseradish.
Hope everybody is safe and stays safe I need to get out fishing soon!

I roasted an 18# whole boneless ribeye beast yesterday.
Here is my step-by-step:
7:45 am. Remove the thawed roast from the refridge, and let it come up to room temperature.


12:45 pm. Peel off the outer slab of tallow. Don't pitch it yet. Fillet the nice little fingers of rib meat from the tallow.


1:00 pm. Season the roast. I use any Montreal or Canadian steak spice. Salt and pepper are fine. ....your choice. I basically encrust the meat. Place the roast fat side up on a roasting rack/pan.


1:10 pm. Place the roast in a preheated HOT oven. Ours goes up to 550 deg. F. Set the timer for 15 min. It will smoke considerably. I used dish towel exhaust hood helpers to keep the smoke exhausting.
After 15 min, set the oven temp to 320 deg. F. After the oven cools down a bit, insert a digital meat thermo. Do not open the oven until the meat is as resting temp.
Starting temp: 70 deg. F.


Go back to the tallow slab. Fillet out the fine, buttery beef layer. $12 of good stuff for stir fry or steak and eggs.


4:00 pm: Meat temp = 115 deg. F. Time to let it rest.
Remove the roasting pan with thermo still in place. Tent the roast with alum foil. I smothered this one under six terry towels.
5:00 pm: Meat temp peaked at 138 deg. F. Taters, salad and sides ready to go.
Slice and dine.

This turned out pink, done and juicy at the end cut. Getting your degree of doneness takes a bit of Kentucky windage. Rest it at a lower/higher temp., remove the tenting when the thermo approaches your desired temp. ....but let it rest for at least 30 min to keep the juices in the meat and off the cutting board.

 

[GA_Boater]

You guys have taken Majestic Rib Roast to new heights.

Mrs. Boater would be proud. Sadly, leftover Majestic Rib Roast and sides was the last meal we shared.

 

[harringtondav]

You guys have taken Majestic Rib Roast to new heights.

Mrs. Boater would be proud. Sadly, leftover Majestic Rib Roast and sides was the last meal we shared.

....bummer. My sympathies.

 

[tpenfield]

We cooked a prime rib roast yesterday for Christmas dinner. We used the 'salt-crusted' method of cooking.

Started out with the oven at 500˚ F for 30-40 minutes, then turned the oven off and let it continue to cook on the residual heat for another 2 hours or so. It came out medium-rare throughout. I'm more to liking on the medium side - but most of the crew likes it more rare, so we did 30 minutes at the high temperature instead of 40 minutes.

 

[harringtondav]

We cooked a prime rib roast yesterday for Christmas dinner. We used the 'salt-crusted' method of cooking.

Started out with the oven at 500˚ F for 30-40 minutes, then turned the oven off and let it continue to cook on the residual heat for another 2 hours or so. It came out medium-rare throughout. I'm more to liking on the medium side - but most of the crew likes it more rare, so we did 30 minutes at the high temperature instead of 40 minutes.

Yea. It's interesting how a big piece of meat, beef, turkey, etc. will continue to cook from the outside in.

I learned the high heat then low heat roasting method from my copy of the 1930's "Joy of Cooking". ....I cringe when I see people putting a nice chunk of meat in a roaster. Authors of above called the result as tasting 'stewed'.

 

[ahicks]

I was always afraid I would slaughter an expensive cut of meat, so yesterday was the first one I've done. It turned out perfect! I wouldn't change a thing. We used the 500 degree then leave in for 2 hours method. Highly recommend it. Easier than turkey by a mile.....

 

[tpenfield]

Tenderlion roast is what scares me . . . You cook it in a hot oven (450-500˚ F) for not very long and there is a fine line between medium rare and too medium

 

[harringtondav]

Tenderlion roast is what scares me . . . You cook it in a hot oven (450-500˚ F) for not very long and there is a fine line between medium rare and too medium

It's been a while, but I've previously purchased whole beef short loin. Whole means rib bones included. I love tinkering with my Henkels Four Star knives. So I'd bone the thing, carve out the New York Strip, and carefully separate the tenderloin. ...good dog Zeke got the leftover T bones with nice meat attached.

This may sound like heresy, but I've found the best way to cook the tenderloin is in a very, very hot cast iron skillet. Same salt, pepper, whatever crusting. Quick shot of cooking spray, and before it cooks off sear the meat. Full time attention. One minute, roll the loin a bit, repeat until it's crusted all around. Then out of the skillet, and the alum foil wrap for a few more minutes. Kentucky windage again. One resting minute too long goes to medium rare.

Downside is NY strip is pretty good, but nowhere close to ribeye...in my mind.

 

[redneck joe]

i did a beef wellington last night, my first time. I get the whole loin for $7 lb and break it down.

I forgot to heed the advice that due to the pastry and mushrooms the carryover does go more than normal. Overall it was medium, only a bit of it in the rare side but turns out two of the girls like medium so it worked out.

 

[MRS]

GA, hope you are doing well I did another one this Christmas and turned out great again. I now call the recipe (MRS. Boater recipe) Stay health. not me MRS your MRS the only reason I am MRS is when I first signed up it asked for initials and used that for my screen name and not the screen name I put in.

You guys have taken Majestic Rib Roast to new heights.

Mrs. Boater would be proud. Sadly, leftover Majestic Rib Roast and sides was the last meal we shared.

 

[GA_Boater]

GA, hope you are doing well I did another one this Christmas and turned out great again. I now call the recipe (MRS. Boater recipe) Stay health. not me MRS your MRS the only reason I am MRS is when I first signed up it asked for initials and used that for my screen name and not the screen name I put in.

Thanks, MRS. Seeing this thread reopened the other day caused a rush of emotion; it will be two years on the first day of the new year.

I'm not sure where she found the recipe, but it is hand written in a notebook of her favorites on a page labeled Christmas.