Community > Butchering, Cooking, Recipes
Prime rib
pianoman9701:
Looks great, my friend. I cook mine sous vide for 12 hours and finish in a 450F over for 20 minutes to develop the herb and spice crust. For us, it's just for serving two or three, so I get a two or three rib roast and still have leftovers.
Boss .300 winmag:
--- Quote from: Fastass350 on January 15, 2025, 12:52:37 PM ---Has anyone soaked one in milk before? I saw a video last night of a guy that soaked one in a gallon of milk, seasoned with his seasoning, and injected with the milk. If you know of or follow Dan-o seasonings it was that guy (not the famous HW Dan-O :chuckle: )
It has me curious and I may try it on the next one. I’d you can find his video, (not the sous vide) his Au-Jus looks amazing.
--- End quote ---
Kinda weird if you ask me, it’s not a tough piece of meat, and it doesn’t have a bad flavor all for which milk is used for. :dunno:
Farmer72:
--- Quote from: Magnum_Willys on December 29, 2024, 06:42:50 AM ---Used the Traeger recipe in oven , reverse sear 235 at 15 mins/pound and was taking forever , cranked to 350 for a bit then 500 for 30 mins and 20 min rest. Was a cluster as dinner was an hour late but game out great. Next time I’ll either do the 325 or plan for more time at 235. Reverse sear takes a LOT longer than the standard sear first method.
--- End quote ---
It does take a lot longer but I found the way I do it I can do it earlier and have it ready when I need. I do the reverse sear at 200 deg till my temp is where I want it. Then pull it out to rest. It can rest for hours if you want. Then before I need it it goes in the over at 500 deg for about 15 min. You can cut it as soon as it comes out as you had already rested it and it isn't in long enough to move the juices around much.
trophyhunt:
I stick with simple, let sit in room temp for a few hours, spread olive oil, season and cover with a kosher salt paste. Place in treager around 320 for 12-15 min per pound. Pull when 115-120, let rest for at least 1/2 hour. It’s always awesome. One thing I wanna try, dry aging it in the fridge for 60-90 days, but just don’t have the nuts to do that w an expensive piece of meat, and don’t really want to cut off black mold?? Anyone dry age it for a long time?
Fastass350:
--- Quote from: trophyhunt on January 15, 2025, 02:55:31 PM ---I stick with simple, let sit in room temp for a few hours, spread olive oil, season and cover with a kosher salt paste. Place in treager around 320 for 12-15 min per pound. Pull when 115-120, let rest for at least 1/2 hour. It’s always awesome. One thing I wanna try, dry aging it in the fridge for 60-90 days, but just don’t have the nuts to do that w an expensive piece of meat, and don’t really want to cut off black mold?? Anyone dry age it for a long time?
--- End quote ---
I’d also like to try the dry age. We bought three this Christmas at Safeway when they were under 6 a pound. I wouldn’t feel as bad with the small 5 pounder if it failed. But I too am scared. Someone here has to have some advice for that
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version