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Author Topic: My 23 lb. Christmas dinner prime rib!  (Read 21936 times)

Offline Alchase

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #45 on: December 26, 2013, 05:35:37 PM »
The Potato is a Yukon Gold, the recipe is calls it a "Hasselback" potato. She put it down between 2 chop sticks and slices it about 1/8" apart. The chop sticks are so you don't cut all the way through. It's suppose to resemble the leaves of or on an accordion. Then thinly slice a clove of garlic and slide between the slices about every other one. Then baste with some rosemary infused olive oil. Really tasty. Along with the prime rib and potato we had Broccoli salad and cheesy green beans.

Sounds awesome, will try that for dinner with some boneless country style ribs and mushrooms!
Thanks
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Offline Buzz2401

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #46 on: December 26, 2013, 05:50:01 PM »
That thing is beast.  Nothing beats Prime Rib for the holidays.

Offline pd

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #47 on: December 26, 2013, 06:05:05 PM »
Trophy Hunt, Prime Rib is a great idea for a Christmas dinner tradition.  Give us some pointers on the roasting technique (how long, at what temperature?).
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Offline trophyhunt

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #48 on: December 26, 2013, 06:24:22 PM »
Trophy Hunt, Prime Rib is a great idea for a Christmas dinner tradition.  Give us some pointers on the roasting technique (how long, at what temperature?).
i started out this year by getting the BBQ up to 450 and searing for 20 min bone side down.  Then cool it down and cook it at 315 to 320 until the middle is 115 for blood rare.  120 internal temp should should be good for rare also but remember when you pull it off, it continues to cook.  It will go from rare to med rare in a very short time.  I  usually cook at 12 minutes per pound but the temp rules when to pull it.  Before putting it on the BBQ let it sit out for around an hour.  To slow the over cooking process I cut it in half after its done cooking, I love the way I prep it with olive oil, spices, rosemary and covered last with kosher rock salt.  I cook it with the ribs, they are great, had them for lunch today.  We serve it with aujuice and horseradish sauce.
« Last Edit: December 26, 2013, 06:29:48 PM by trophyhunt »
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Offline pd

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #49 on: January 01, 2014, 09:53:53 PM »
I am going to have to try this soon.  It really sounds great.
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Offline deadwoodbuck

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #50 on: January 03, 2014, 10:42:59 AM »
 :tup:  thanks for this thread as I am going to be cooking a 12lb rib roast this weekend and do need a few ideas...that's what makes this a good site to visit.
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Offline akirkland

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #51 on: January 07, 2014, 07:01:52 AM »
Butcher boys has always been real good to me. When I lived on South Hill in the 90's, they smoked a bunch of pheasant for me every Thanksgiving. They always did a great job, never making it 'pheasant jerky.' My buddy has his beef cut and wrapped by them as well. I bought a quarter from him and all I had to do was call John at BB and tell him how I wanted it cut. They did it exactly how I asked. I have bought prime rib from them as well. Good butcher shop all the way around. And BTW...that earth oven thing is pretty bad ass :tup:

Offline jackmaster

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #52 on: January 07, 2014, 07:10:46 AM »
butcher boys has the best  peppered belly bacon known to man, sorry off topic, cool lookn prime rib yaffa, i see you didnt bring us any at work though..... :pee: on you yaffa.... :chuckle: :chuckle: dont be a todd and get all butt hurt  :chuckle:
my grandpa always said "if it aint broke dont fix it"

Offline wildwood

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #53 on: January 10, 2014, 06:24:56 PM »
Good God man   :yike:     

Offline boneaddict

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #54 on: December 30, 2019, 08:25:49 AM »
Bumping so I can find it easier.    :tup:   Iíve been wanting to do one since this thread. I canít believe itís been this long.   Iím trying my first this Friday

Online duckmen1

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #55 on: December 30, 2019, 09:14:16 AM »
Amazing food guys. Can't wait to get back cooking the good stuff. Now I'm hungry.
I used to use butcher boys for years. We would bring a lot of good quality game meat to get cut and wrapped. Owner is a good guy and they make some good products. Although I no longer use them due to a couple employees treating us poorly from time to time.
Maturity is when you have the power to destroy someone who did you wrong but instead you breathe, walk away, and let life take care of them.

Offline Fl0und3rz

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #56 on: December 30, 2019, 09:41:39 AM »
I posted a recipe on here, years ago, from Sunset magazine, that we use. Got it from the in-laws.  It is baked, covered in rock salt, low and slow.  Best prime rib ever.

https://hunting-washington.com/smf/index.php/topic,89204.msg1127026.html#msg1127026
« Last Edit: December 30, 2019, 10:22:59 AM by Fl0und3rz »

Offline boneaddict

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #57 on: December 30, 2019, 10:07:37 AM »
Thank you for digging that up. 

Kind of intimidating with all the different ways.

Iím curious about this dry aging.   Iím picking this up tonight.  Will cook Friday. Iím wondering if this is something I should do. 


Offline Fl0und3rz

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #58 on: December 30, 2019, 10:22:30 AM »
Do it.  You won't be disappointed.  Pay attention to temp you pull it off at.

Haven't done dry aged yet.

We did one this Christmas, and it was the same perfect goodness we expect.  Made stew with the ribs.

Offline boneaddict

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Re: My 23 lb. Christmas dinner prime rib!
« Reply #59 on: December 30, 2019, 10:30:59 AM »
Is the rock salt different than the kosher salt

 


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