I just saw that other recipe! Rosmary? With Beef??
That's some sick stuff right there. A leg of lamb, sure.
I just saw that other recipe! Rosmary? With Beef??
That's some sick stuff right there. A leg of lamb, sure.
HOFer
Originally Posted by Bretsky
Thanks Idle and Retail!
I saw that recipe on foodnetwork.com and wondered about it. Sounds good with the horseradish.
LL2....I'll practice on family first.
Horseradish ? How can somebody ruin a good tender prime rib with that stuff ?
Gotta have the au jus sauce
:P You really don't like change, do you?
B, it forms a 'crust'. You can still have your au jus.... You won't need it, but you can still have it.
HOFer
well, how did it go, and what did you do?
2nded.
It was wonderful!! I followed the recipe from foodnetwork but I did start it out at a higher temp for a bit and then lowered it (because my sister told me that's what she has done). I went with 450 for 15 min. to sear it and then turned it down to 325. I believe that recipe was for medium-rare at an internal temp of 125 but my thermometer said 130 was medium-rare. I didn't want it that rare so I went to about 135. I knew nobody that would be eating it would want it rare. And one of those sites you guys gave me said to set it out ahead of time so it was more room temp at cooking time. I did that as well, but had no idea how long it would take so I may not have had it out long enough to get exactly room temp.
Anyway it was a great x-mas eve dinner. Only way it could have been better was for my brother to be there. It was our first Christmas without him.
I've heard of cooking other meats in a bag and they've turned out wonderful, but not prime rib. I don't think you can get that outer crust (hate to call it crust...sounds bad) cooking it in a bag.
I love success stories
You had a Christmas/Christmas Eve meal and DIDN'T have ham????
WTF, are you from Iowa or something???
Excellent!
Any leftovers to feed the Rats?
I sent most of them home with others.
You're saying that...... just to make sure Scott doesn't show up, right?
You're saying that...... just to make sure Scott doesn't show up, right?
Glad to hear everything went well. And now everyone thinks you're a master chef because you cooked the fancy meal, and it's your secret 'tween you and the 'rats that it really wasn't very difficult at all.
I'm hungry just reading about this. Good thing my dad's doing this meal on New Year's day. Can't wait ...
HOFer
You had a Christmas/Christmas Eve meal and DIDN'T have ham????
WTF, are you from Iowa or something???
Prime Rib....
It's the NEW ham....
Congrats 007, we had ours on Christmas Day. 15lb roast, it was wonderful.
You're saying that...... just to make sure Scott doesn't show up, right?
Good point - I'm not nearly this well mannered in person.
LOLYou had a Christmas/Christmas Eve meal and DIDN'T have ham????
WTF, are you from Iowa or something???
My sister had ham yesterday....the good kind with the bone in. She is bringing the bone to me today so I can make Ham/Bean/Potato soup. mmmm! I'm off work recovering from a surgery and I think I've broken every Dr.'s order so far. I just love to cook when I have the TIME. Unfortunately working 40+ hrs. a week and the kids in sports normally doesn't allow me to spend much time in the kitchen. So I'm taking advantage of my time off.
Yeah, you can. You just take it out of the bag, let it sit for 5 and fire up the oven hig´h as it goes and pop it back in for 10. Voila - a CRUST. It aint too thick either, or too black. Less weight loss of the product, too.
Main thing is, you got it done and it was good! WELL DONE!!
kinda funny we used the same recipe for our christmas dinner too. it was outstanding!!!
my wife also made the potatoes and onions that are listed below the rib recipe. potatoes really good, onions just okay.
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