not enough cooking threads today. this is my prime rib roast cooking thread.

Discussion in 'The Bar' started by Harry Gibbs, May 19, 2013.

  1. Harry Gibbs

    Harry Gibbs the boss of all men

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    have some friends, a lovely couple, coming over for dinner tonight so i am making a prime rib roast. i debated using the closed door technique to cook it, but opted for the tried and true "sear then roast at 250 degrees F for several hours" method instead. makes it perfectly medium rare throughout, instead of more well done around the edges and then pink in the center.

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  2. Pony

    Pony Well-Known Member VIP

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    Guess we didn't win the Powerball lottery, huh?
     
  3. Harry Gibbs

    Harry Gibbs the boss of all men

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    i had the butcher put their seasoning on it, but when i opened up the wrapping paper, it was super salty so i rinsed it. their rub darkened the meat so it's not as red and white looking as it normally would be.

    anyhoo, i put some olive oil into a pan/skillet and heating that bitch up super hot and seared the roast on all sides...
    [​IMG]
     
  4. Harry Gibbs

    Harry Gibbs the boss of all men

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  5. Harry Gibbs

    Harry Gibbs the boss of all men

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    when it was done searing, i wrapped it with twine/string and put it in a roasting pan. i went for a disposable aluminum one today because for some reason my normal roasting pan with rack is nowhere to be found and my gf said she didn't throw it away. hmm...

    [​IMG]
     
  6. Reggae Mistress

    Reggae Mistress Old Catcher's Mitt

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    Dink, we need to get you a cast iron skillet, my friend.
     
  7. Reggae Mistress

    Reggae Mistress Old Catcher's Mitt

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    Oh shit, never mind :buffet:
     
  8. Harry Gibbs

    Harry Gibbs the boss of all men

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    now into the oven at 250 F for three to three and a half hours. i'll pull it out at 125-130 degrees. there's not much carry-over cooking when you cook it at such a low heat, so it should end up being a perfect medium rare (130 - 135 F) after it sits for 20 minutes post-roasting.

    [​IMG]

    and now we wait.
     
  9. Pony

    Pony Well-Known Member VIP

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    The closed door method is 500 degrees for 5 or 7 minutes a lb. and then shut the oven and keep the door closed for an hour? That's how I usually do it, but last time I did it the roast came out too well done.
     
  10. Harry Gibbs

    Harry Gibbs the boss of all men

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    :( no.
     
  11. Judsy

    Judsy Active Member

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    this
     
  12. Pony

    Pony Well-Known Member VIP

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    I'm going to try it this way next time. Because it looks good already.
     
  13. Pony

    Pony Well-Known Member VIP

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    :(
     
  14. Harry Gibbs

    Harry Gibbs the boss of all men

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    yeah, it's 5 minutes per pound at 500 F, then after that time is up, turn off the oven heat and leave it alone without opening the door for two hours. i'd try it if this was just for us, but there are guests involved so i have to go with what is proven to work and to be delish. i was worried it would overcook it, like you said your roast came out.
     
  15. Neesie

    Neesie Princess Parliaments VIP Gold

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    I did that this past Christmas. The heat from the oven set off my smoke alarms. :jj:
     
  16. Harry Gibbs

    Harry Gibbs the boss of all men

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    i have two of them. one is a cast iron grill pan, which wouldn't work for this. the other is super old from my gf's mom and i haven't used it in so long that it's rusty. to be honest, i don't know how to take care of cast iron skillets and it seems weird to never wash them. i'd love to use them but i never really learned how. :(
     
  17. Pony

    Pony Well-Known Member VIP

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    I think I've even gone to 550 before. :dontknow: Definitely going to try it Dink's way next time. Just the searing seems like it would make it better.
     
  18. Reggae Mistress

    Reggae Mistress Old Catcher's Mitt

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    The old rusty one only needs to be reseasoned with some oil and the oven. Super easy.
     
  19. Neesie

    Neesie Princess Parliaments VIP Gold

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    You really only need VERY hot water and a stiff bristled brush to clean cast iron. If its rusty, just scrub it well with steel wool and re-season it and it will be fine. I think there's a video on how to season cast iron on the Lodge cast iron website.
     
  20. Pony

    Pony Well-Known Member VIP

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    I agree. I have a hard time with the not washing food off of a pan, so I always wash it, dry it, heat it up a little and oil it.