Thread: Just LMAO @ Prime Rib
05-01-2022, 08:11 PM
-
#31
- Skeptical_Hippo
- Banned
-
- Skeptical_Hippo
- Banned
- Join Date: Dec 2009
- Location: Los Angeles, California, United States
- Posts: 26,147
- Rep Power: 0
-
-
05-01-2022, 08:21 PM
-
#32
- ScramFranklin
- Registered User
-
- ScramFranklin
- Registered User
- Join Date: Jul 2017
- Age: 36
- Posts: 19,925
- Rep Power: 147928
-
-
Originally Posted By Skeptical_Hippo⏩
what did you think of mineThis is Gordons pic lmao, you swear I would ever order this nonsense
-Engineering Crew
-Self Improvement Crew
-Third Position Crew
-Keith Woods Crew
-Consolecel Crew
-Dr. Edward Dutton Crew
05-01-2022, 08:24 PM
-
#33
Originally Posted By 3gon⏩
This. I always LMAO when people are like, "I only like filet mignon"Filet has got to be one of the most overrated cuts with its lack of any inherent flavor.
Lmao ok poverty scrub.
05-01-2022, 08:43 PM
-
#34
- Immichaelski
- Registered User
-
- Immichaelski
- Registered User
- Join Date: Aug 2004
- Age: 46
- Posts: 15,902
- Rep Power: 37692
-
-
I just had a full slab of St. Louis style spare ribs from the Memphis bbq. Very delicious
05-01-2022, 08:45 PM
-
#35
- Johnez
- Registered User
-
- Johnez
- Registered User
- Join Date: Jul 2019
- Age: 56
- Posts: 12,771
- Rep Power: 87772
-
-
Originally Posted By ScramFranklin⏩
On spread breh. I've not attempted a prime rib roast yet, will give it a shot one of these days.rest it for a few hours, you want it to be as close to room temp as possible. when i made i think 8ish pound for thanksgiving i believe i rested it for like 8-10 hours, srs.
coat in non salted butter mixed with garlic, rosemary, and thyme
seared at 475 for i believe 30-45 minutes
take out and reduce heat to something low, like 250-275
Baste with the butter that melted in the cast iron (don't rub with the brush or it will knock the garlic/herbs off, just "pat")
Cover lightly with foil, put back in oven
Baste every 30ish minutes.
take out when it's done. I'd say an internal temp of 135, or 145 at the highest. you can play around with that though and figure it out as you go along and multiple attempts. Just take notes to remember.
It takes a very long time to cook, depending on size.
oh yea, and when you buy it, you want the bones still attached, just tied with string to the meat. the bones is the resting rack.
you cut the string off after it's all cooked. tear off the bones, they are ribs, and good. Then you just slice the roast as you serve.
coat in non salted butter mixed with garlic, rosemary, and thyme
seared at 475 for i believe 30-45 minutes
take out and reduce heat to something low, like 250-275
Baste with the butter that melted in the cast iron (don't rub with the brush or it will knock the garlic/herbs off, just "pat")
Cover lightly with foil, put back in oven
Baste every 30ish minutes.
take out when it's done. I'd say an internal temp of 135, or 145 at the highest. you can play around with that though and figure it out as you go along and multiple attempts. Just take notes to remember.
It takes a very long time to cook, depending on size.
oh yea, and when you buy it, you want the bones still attached, just tied with string to the meat. the bones is the resting rack.
you cut the string off after it's all cooked. tear off the bones, they are ribs, and good. Then you just slice the roast as you serve.
Virtue is its own reward.
05-01-2022, 08:56 PM
-
#36
- ScramFranklin
- Registered User
-
- ScramFranklin
- Registered User
- Join Date: Jul 2017
- Age: 36
- Posts: 19,925
- Rep Power: 147928
-
-
Originally Posted By Johnez⏩
thx boyo. the most annoying part is getting all the rosemary and thyme ready. don't use it from a pre prepped seasoning bottle, i tried that once and it doesn't taste nearly as good as fresh herbs.On spread breh. I've not attempted a prime rib roast yet, will give it a shot one of these days.
other than that, it's a just a lot of waiting lol. so plan it for a day you aren't working or a weekend or holiday.
let me know how it goes
-Engineering Crew
-Self Improvement Crew
-Third Position Crew
-Keith Woods Crew
-Consolecel Crew
-Dr. Edward Dutton Crew
05-01-2022, 09:03 PM
-
#37
- LightsXout28c
- Brah/Bro/Broskie
-
- LightsXout28c
- Brah/Bro/Broskie
- Join Date: May 2012
- Location: United States
- Posts: 3,456
- Rep Power: 13075
-
-
Imagine making a thread whining about prime rib
*LV Golden Knights*
*Carolina Panthers*
*UNC Tarheels*
05-01-2022, 09:14 PM
-
#38
- DTRrex
- A Quest for Aesthetics!
-
- DTRrex
- A Quest for Aesthetics!
- Join Date: Oct 2010
- Age: 40
- Posts: 4,610
- Rep Power: 24288
-
-
Isn't prime rib just a rib roast? Meaning, it's the same thing ribeye steaks are cut from?
I've taken cuts of a rib roast (what would be prime rib) and cooked it like a steak and it's great.
I think almost anyone would prefer a well seared ribeye over prime rub, but when serving tons of people the prime rib is way more time efficient and more economical.
Personally, it's decent enough. I've never been blown away by prime rib. I'll take almost any cut of steak over a prime rib, any day.
But if you're a busy restaurant or trying to feed 10+ people it's WAY easy to make a rib roast and slice off vs custom making and searing that many steaks.
Hence why prime rib is kinda poverty.... it's meant to be economical and easier than the better alternative with the same meat.
I've taken cuts of a rib roast (what would be prime rib) and cooked it like a steak and it's great.
I think almost anyone would prefer a well seared ribeye over prime rub, but when serving tons of people the prime rib is way more time efficient and more economical.
Personally, it's decent enough. I've never been blown away by prime rib. I'll take almost any cut of steak over a prime rib, any day.
But if you're a busy restaurant or trying to feed 10+ people it's WAY easy to make a rib roast and slice off vs custom making and searing that many steaks.
Hence why prime rib is kinda poverty.... it's meant to be economical and easier than the better alternative with the same meat.
05-01-2022, 09:16 PM
-
#39
- ScramFranklin
- Registered User
-
- ScramFranklin
- Registered User
- Join Date: Jul 2017
- Age: 36
- Posts: 19,925
- Rep Power: 147928
-
-
Originally Posted By DTRrex⏩
i love ribeye, but my homemade prime rib is actually WAY better than ribeye imo, srs. see pics on pg 1 of mineIsn't prime rib just a rib roast? Meaning, it's the same thing ribeye steaks are cut from?
I've taken cuts of a rib roast (what would be prime rib) and cooked it like a steak and it's great.
I think almost anyone would prefer a well seared ribeye over prime rub, but when serving tons of people the prime rib is way more time efficient and more economical.
Personally, it's decent enough. I've never been blown away by prime rib. I'll take almost any cut of steak over a prime rib, any day.
But if you're a busy restaurant or trying to feed 10+ people it's WAY easy to make a rib roast and slice off vs custom making and searing that many steaks.
Hence why prime rib is kinda poverty.... it's meant to be economical and easier than the better alternative with the same meat.
I've taken cuts of a rib roast (what would be prime rib) and cooked it like a steak and it's great.
I think almost anyone would prefer a well seared ribeye over prime rub, but when serving tons of people the prime rib is way more time efficient and more economical.
Personally, it's decent enough. I've never been blown away by prime rib. I'll take almost any cut of steak over a prime rib, any day.
But if you're a busy restaurant or trying to feed 10+ people it's WAY easy to make a rib roast and slice off vs custom making and searing that many steaks.
Hence why prime rib is kinda poverty.... it's meant to be economical and easier than the better alternative with the same meat.
-Engineering Crew
-Self Improvement Crew
-Third Position Crew
-Keith Woods Crew
-Consolecel Crew
-Dr. Edward Dutton Crew
05-01-2022, 09:21 PM
-
#40
- Skeptical_Hippo
- Banned
-
- Skeptical_Hippo
- Banned
- Join Date: Dec 2009
- Location: Los Angeles, California, United States
- Posts: 26,147
- Rep Power: 0
-
-
Originally Posted By ScramFranklin⏩
Would go for seconds, that looks proper. Not that bloody mess with an inch of fat up therewhat did you think of mine
05-01-2022, 09:24 PM
-
#41
- mulletwarrior
- Registered User
-
- mulletwarrior
- Registered User
- Join Date: Nov 2013
- Age: 41
- Posts: 13,586
- Rep Power: 99233
-
-
Originally Posted By Roldz⏩
I recently bought a prime rib roast from Costco and had that exact same thought after cooking it up.I make one of those garlic herb crusted primes for the family every Christmas, but I always think to myself how much better off it would be if I just sliced that bitch up into some ribeyes and stocked up on steaks.
mo e
05-01-2022, 09:41 PM
-
#42
- ScramFranklin
- Registered User
-
- ScramFranklin
- Registered User
- Join Date: Jul 2017
- Age: 36
- Posts: 19,925
- Rep Power: 147928
-
-
Originally Posted By Skeptical_Hippo⏩
appreciate that, it is indeed tasty. was hoping Gordon's wouldn't turn you off from prime rib in general, it can be very delicious.Would go for seconds, that looks proper. Not that bloody mess with an inch of fat up there
-Engineering Crew
-Self Improvement Crew
-Third Position Crew
-Keith Woods Crew
-Consolecel Crew
-Dr. Edward Dutton Crew
05-01-2022, 09:50 PM
-
#43
05-01-2022, 10:16 PM
-
#44
05-01-2022, 11:32 PM
-
#45
- mulletwarrior
- Registered User
-
- mulletwarrior
- Registered User
- Join Date: Nov 2013
- Age: 41
- Posts: 13,586
- Rep Power: 99233
-
-
Originally Posted By Jandels⏩
No hate, but this might be the most unwitting poverty post I’ve ever seen!Unaware of 'prime rib'
Looks like roast beef?
Looks like roast beef?
mo e
05-02-2022, 07:09 AM
-
#46
- KINGFABIAN
- SHOTS FIRED!
-
- KINGFABIAN
- SHOTS FIRED!
- Join Date: Mar 2004
- Location: Florida
- Posts: 8,402
- Rep Power: 68808
-
-
Originally Posted By SmillironS⏩
Prime is named after the cut of meat “Prime Rib” - eye of the rib meat , best part “Prime” …A sub par and under seasoned rib roast that was finish cut properly by the butcher. You all need to realize prime rib isn’t steak nor is it cooked like one. It’s cooked in an over setting slowly then sliced into steak. “Prime” refers to the method in which its cooked and isn’t limited strictly to rib roasts, I cook prime sirloin roasts and prime t bone racks a few times a year. I prefer two hours in my smoker over mesquite to get a good smoke rind around the outside that adds so much to the flavor without being over powering. I personally prefer a salt based crust that is largely taken off after cooking and let set with garlic slices inserted. Prime roasts are life changing experience if done right. All of you bashing prime rib ITT are doing absolutely itching flaunting your ignorance on the matter.
the name has nothing to do with the method of cooking.
Don't push me 'cause I'm close to the edge
I'm trying not to lose my head
It's like a jungle sometimes
It makes me wonder how I keep from goin' under…~ (Melvin Glover, better known by his stage name Melle Mel and Grandmaster Melle Mel, is an American hip hop recording artist who was the lead vocalist and songwriter of Grandmaster Flash and the Furious Five.)
Early AM workout crew.
05-02-2022, 07:18 AM
-
#47
- KINGFABIAN
- SHOTS FIRED!
-
- KINGFABIAN
- SHOTS FIRED!
- Join Date: Mar 2004
- Location: Florida
- Posts: 8,402
- Rep Power: 68808
-
-
Prime rib is basically Rib Eye steak that isn’t sliced and comes in a big as roast. One of my favorite cuts of meat. Lots of unaware miscers when it comes to food and cuts of meat.
Don't push me 'cause I'm close to the edge
I'm trying not to lose my head
It's like a jungle sometimes
It makes me wonder how I keep from goin' under…~ (Melvin Glover, better known by his stage name Melle Mel and Grandmaster Melle Mel, is an American hip hop recording artist who was the lead vocalist and songwriter of Grandmaster Flash and the Furious Five.)
Early AM workout crew.
05-02-2022, 07:22 AM
-
#48
- KINGFABIAN
- SHOTS FIRED!
-
- KINGFABIAN
- SHOTS FIRED!
- Join Date: Mar 2004
- Location: Florida
- Posts: 8,402
- Rep Power: 68808
-
-
Originally Posted By monster0ultra⏩
You have to roast a prime rib because the roast is so big and thick it takes time for the inside to reach 120 degrees for med rare. You can’t just sear the crap out of it because you will end up with a seared roast on the outside and blood raw red on the inside. Roasting is a technique for certain meats.Prime rib is a stupid idea precisely because it's a good cut of meat.
Anyone saying it's a bad cut of meat is just objectively wrong. The #1 most tender cut is filet. Ribeye is #2 however it's fatty while filet is lean and can get dry so which of the two is better is subjective.
And that is why it's a stupid idea. When you have the most tender cut, you can and should sear it with high heat because it will still be tender afterwards, you can't do that with cheap cuts. If you put a cheap cut and an expensive cut through long cook times, they'll both be tender so it's a waste to roast an expensive cut.
Anyone saying it's a bad cut of meat is just objectively wrong. The #1 most tender cut is filet. Ribeye is #2 however it's fatty while filet is lean and can get dry so which of the two is better is subjective.
And that is why it's a stupid idea. When you have the most tender cut, you can and should sear it with high heat because it will still be tender afterwards, you can't do that with cheap cuts. If you put a cheap cut and an expensive cut through long cook times, they'll both be tender so it's a waste to roast an expensive cut.
Don't push me 'cause I'm close to the edge
I'm trying not to lose my head
It's like a jungle sometimes
It makes me wonder how I keep from goin' under…~ (Melvin Glover, better known by his stage name Melle Mel and Grandmaster Melle Mel, is an American hip hop recording artist who was the lead vocalist and songwriter of Grandmaster Flash and the Furious Five.)
Early AM workout crew.
05-02-2022, 07:24 AM
-
#49
05-02-2022, 07:31 AM
-
#50
- Azzurri
- Forza Italia
-
- Azzurri
- Forza Italia
- Join Date: May 2004
- Location: United States
- Posts: 20,897
- Rep Power: 92204
-
-
Boomer cut of steak.
Italian Crew
*Ohio State Crew*
Anything easy aint worth a damn. -Woody Hayes
Two things in life right now that I'm aiming for: Getting big and very lean, and the other is making lots of money so I can shove it in peoples faces that didn't give me the time.
Weight: 160-----------Goal: 170-175 @ 7-8% BF
Jays/Buckeyes/Packers/Raptors/Leafs
05-02-2022, 07:49 AM
-
#51
- KINGFABIAN
- SHOTS FIRED!
-
- KINGFABIAN
- SHOTS FIRED!
- Join Date: Mar 2004
- Location: Florida
- Posts: 8,402
- Rep Power: 68808
-
-
Originally Posted By monster0ultra⏩
Because brisket or chuck in a smoker for hours still doesn’t come out as juicy and red as a Rib Eye prime Roast. I prefer a Prime Rib any day versus chuck or brisket but it’s just a preference thing because I like my cow med rare and juicy. Now if I had to pick between a seared rib eye steak and a butter herb Prime Rib that would be a hard choice between the 2 depending on how I’m feeling that day.You're not getting what I'm saying. Yes it's a lump so has to be roasted. So don't cook it as a lump, cut it into ribeye steaks.
If you're going to roast a lump, you can roast something like brisket or chuck. It'll come out just as tender as prime rib at half the cost so why would you bother with prime rib?
If you're going to roast a lump, you can roast something like brisket or chuck. It'll come out just as tender as prime rib at half the cost so why would you bother with prime rib?
Don't push me 'cause I'm close to the edge
I'm trying not to lose my head
It's like a jungle sometimes
It makes me wonder how I keep from goin' under…~ (Melvin Glover, better known by his stage name Melle Mel and Grandmaster Melle Mel, is an American hip hop recording artist who was the lead vocalist and songwriter of Grandmaster Flash and the Furious Five.)
Early AM workout crew.
05-02-2022, 07:58 AM
-
#52
- MFarrar74
- Registered User
-
- MFarrar74
- Registered User
- Join Date: Jan 2008
- Location: Delray Beach, Florida, United States
- Age: 45
- Posts: 5,149
- Rep Power: 21957
-
-
ribeye is the best cut, slow cooked ribeye (prime rib) is amazing. Not the fanciest of steak places, but if youre ever at an outback order the prime rib and ask for it "outback style" they slow cook it like any other prime rib, when you order it, they put it on the flat top with their seasoning on the outside. gives it a nice crust like a steak but its still ultra tender inside.
05-02-2022, 07:59 AM
-
#53
05-02-2022, 08:25 AM
-
#54
- ScramFranklin
- Registered User
-
- ScramFranklin
- Registered User
- Join Date: Jul 2017
- Age: 36
- Posts: 19,925
- Rep Power: 147928
-
-
Originally Posted By monster0ultra⏩
Because prime rib is tastier than brisket or chuck imo. At least mine isYou're not getting what I'm saying. Yes it's a lump so has to be roasted. So don't cook it as a lump, cut it into ribeye steaks.
If you're going to roast a lump, you can roast something like brisket or chuck. It'll come out just as tender as prime rib at half the cost so why would you bother with prime rib?
If you're going to roast a lump, you can roast something like brisket or chuck. It'll come out just as tender as prime rib at half the cost so why would you bother with prime rib?
-Engineering Crew
-Self Improvement Crew
-Third Position Crew
-Keith Woods Crew
-Consolecel Crew
-Dr. Edward Dutton Crew
05-02-2022, 08:41 AM
-
#55
05-02-2022, 09:12 AM
-
#56
- MBisonSon
- Registered User
-
- MBisonSon
- Registered User
- Join Date: Jan 2016
- Posts: 39,767
- Rep Power: 166638
-
-
It's all good.
I prefer thin cuts like some nice arrachera but steaks are nice too.
I don't like anything that's too thick though because the flavor only penetrates so deep.
I prefer thin cuts like some nice arrachera but steaks are nice too.
I don't like anything that's too thick though because the flavor only penetrates so deep.
The billionaire and the beggar both have 24 hours in a day.
That's why grandma's apple pie rocks and yours sucks.Originally Posted By Dave22reborn^^^Racist police officer who also cries about how racism doesn't exist, also cries reverse racism and typifies the stupidity of the racist right, referring to black people as "they" and regurgitating racist stereotypes.At least it will thunderstorm tonight, and we know how they feel about water. :)
Bookmarks
-
- Digg
-
- del.icio.us
-
- StumbleUpon
-
-
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts