Thread: Prime Rib / Standing Rib Roast

You guys are making me hungry and I just ate a whole flank steak. Save me an end cut !

I guess I shouldn't be surprised that so many of us here Love to Cook..

Just the wife and I this year, no guests, so we got a 5lbs+ Roast Picked up a few of those Huge Alaskan King Crab legs too, thinking of a Berry pie haven't decided what Berry yet though...

Hope to see some pics or at the least the Menu's you guys did

We do Prime Rib for NYE usually.

Xmas is the San Francisco tradition, local crab. Though last year the crab fishers went on strike and we got skunked.

Sure to send some pics.

I trimmed, seasoned and twinded up- shes about to go in the oven :-)

To be continued..........

Tonights Fair,8 lbs of tenderloin, butterflied, stuffed with 2 lbs of lobster and braised asperagrass.lemon butter drissle, tied, baked at 450 degs, 45 mins, out at 130, tented for 10 mins.

Originally Posted by pixelfixed

Tonights Fair,8 lbs of tenderloin, butterflied, stuffed with 2 lbs of lobster and braised asperagrass.lemon butter drissle, tied, baked at 450 degs, 45 mins, out at 130, tented for 10 mins.

Yea that looks pretty serious. 👍

Is serious,once a year fair,also seasoned with some fresh ground black pepper and Maldon salt.

I usualy like mine rare, but I was cookin' for a crowd that likes it done a bit more and majority rules. Topped it off with an outstanding au jus and horse raddish.
It was definitely a crowd favorite.

Merry Christmas!

Cooked our 13.5 lb rib at 250 for 5 1/2 hours until internal temp was 118. Then took it out of oven and let rest until temp reached 130... Then back in the oven at 500 for 12 minutes..remove and rest for 5...... OMG ...the only way to cook a slab of beef !!!!

So G-Man ....fill us in on how you cooked the beef........