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Iso
by AustinC. 05/21/24 05:01 PM
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Cooking the rib roast…recipes
#4036303
12/10/23 06:08 PM
12/10/23 06:08 PM
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Joined: Feb 2008
Posts: 15,846 Montgomery
bamaeyedoc
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Feb 2008
Posts: 15,846
Montgomery
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So the last one I cooked, I made a herb butter rub with something then seared it in a 500 degree oven for some time then shut it off and let it cook in a sealed oven for a few hours. Problem is I can’t find the recipe or the cooking times. What’s y’all’s go to recipe?
AKA: “Dr. B” Aldeer #121 8-3-2000 Proud alum of AUM, UAB, and UA Member of Team 10 Point 2023-2024 ALdeer Deer Contest Winners
Glennis Jerome "Jerry" Harris 1938-2017 UGA Class of 1960 BS/MS Forestry LTJG, USNR
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Re: Cooking the rib roast…recipes
[Re: bamaeyedoc]
#4036512
12/10/23 10:16 PM
12/10/23 10:16 PM
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Joined: Feb 2008
Posts: 15,846 Montgomery
bamaeyedoc
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Feb 2008
Posts: 15,846
Montgomery
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Found it on the web. Called “closed oven method.” Let roast come to room temp. Calculate the sear time by multiplying the roast weight by 5. Ex: 9lb roast would be seared for 45 minutes.
Rub is optional but I did this. Butter to room temp and mix in Herb de Provence. Coat roast with the butter rub. Then season liberally with Kosher salt. Set oven to 500 degrees. Place roast on a pan with some beef broth or water to keep drippings from burning. Cook roast to calculated minutes. Then turn oven off. Let roast “cook” for 2 hours. No need to rest. Serve immediately.
AKA: “Dr. B” Aldeer #121 8-3-2000 Proud alum of AUM, UAB, and UA Member of Team 10 Point 2023-2024 ALdeer Deer Contest Winners
Glennis Jerome "Jerry" Harris 1938-2017 UGA Class of 1960 BS/MS Forestry LTJG, USNR
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Re: Cooking the rib roast…recipes
[Re: bamaeyedoc]
#4036539
12/10/23 11:05 PM
12/10/23 11:05 PM
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Joined: Sep 2012
Posts: 18,294 North AL
AU338MAG
Old Mossy Horns
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Old Mossy Horns
Joined: Sep 2012
Posts: 18,294
North AL
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I've had better rib roast by cooking low and slow until the roast is about 120° remove roast and cover tightly with foil for an hour. Turn oven up to 500° Put roast back in oven for 5-10 minutes to sear just before carving and serving. This will result in a roast that is med rare as close to the outside as possible.
Dying ain't much of a living boy...Josey Wales
Molon Labe
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Re: Cooking the rib roast…recipes
[Re: AU338MAG]
#4036768
12/11/23 11:28 AM
12/11/23 11:28 AM
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Joined: Feb 2008
Posts: 15,846 Montgomery
bamaeyedoc
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Feb 2008
Posts: 15,846
Montgomery
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I've had better rib roast by cooking low and slow until the roast is about 120° remove roast and cover tightly with foil for an hour. Turn oven up to 500° Put roast back in oven for 5-10 minutes to sear just before carving and serving. This will result in a roast that is med rare as close to the outside as possible. I may try that. I think they called that low and slow with a reverse sear.
AKA: “Dr. B” Aldeer #121 8-3-2000 Proud alum of AUM, UAB, and UA Member of Team 10 Point 2023-2024 ALdeer Deer Contest Winners
Glennis Jerome "Jerry" Harris 1938-2017 UGA Class of 1960 BS/MS Forestry LTJG, USNR
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Re: Cooking the rib roast…recipes
[Re: blade]
#4037162
12/11/23 08:52 PM
12/11/23 08:52 PM
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Joined: Feb 2008
Posts: 15,846 Montgomery
bamaeyedoc
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Feb 2008
Posts: 15,846
Montgomery
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Doc, the best ones I have cooked have been on the big green egg, by far. I salt all sides e day before, leave it uncovered in the fridge overnight, let the roast warm to room temp before cooking. I rub mine with just coarse salt and pepper, rosemary and sometimes the Montreal seasoning. Egg set up is indirect at 300 degrees. 20 minutes a pound to your desired doneness. I take it off and remove the ceramic and let the Egg get up to 500 degrees. I then roll it around till I get a crust on the outside. Usually a couple minutes per side. To my family, these are better than the ones we have done in the oven. (This may have been info you didn't want, but it does make a great prime rib.) Sounds awesome! I don’t have a BGE but I’m sure someone will use this one!
AKA: “Dr. B” Aldeer #121 8-3-2000 Proud alum of AUM, UAB, and UA Member of Team 10 Point 2023-2024 ALdeer Deer Contest Winners
Glennis Jerome "Jerry" Harris 1938-2017 UGA Class of 1960 BS/MS Forestry LTJG, USNR
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Re: Cooking the rib roast…recipes
[Re: Stoney]
#4046458
12/25/23 06:20 PM
12/25/23 06:20 PM
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Joined: Jan 2001
Posts: 10,807 Birmingham
wew3006
Booner
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Booner
Joined: Jan 2001
Posts: 10,807
Birmingham
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Looks great. What temp and how long What did you season it with Made a paste in processor of rosemary, tarragon, thyme, sea salt, black pepper, fresh garlic and olive oil. 500 degrees for 20 minutes, then finishing at 300 till it comes off at about 115 internal temp. Let rest.
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Re: Cooking the rib roast…recipes
[Re: wew3006]
#4046501
12/25/23 07:49 PM
12/25/23 07:49 PM
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Joined: Jan 2001
Posts: 10,807 Birmingham
wew3006
Booner
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Booner
Joined: Jan 2001
Posts: 10,807
Birmingham
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Looks great. What temp and how long What did you season it with Made a paste in processor of rosemary, tarragon, thyme, sea salt, black pepper, fresh garlic and olive oil. 500 degrees for 20 minutes, then finishing at 300 till it comes off at about 115 internal temp. Let rest. Came out nice. Hard to beat smoked Prime Rib, Horseradish sauce, Asparagus with lemon butter and garlic roasted poatatoes ( I could eat a bucket of those potatoes) and a bottle of Groth Cabernet. Merry Christmas to all!
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Re: Cooking the rib roast…recipes
[Re: bamaeyedoc]
#4046607
12/25/23 11:33 PM
12/25/23 11:33 PM
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Joined: Jan 2009
Posts: 3,316 Autuaga County
nomercy
10 point
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10 point
Joined: Jan 2009
Posts: 3,316
Autuaga County
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I’ll admit I only read the first post but I’m crunched for time. Look at the “Snake river” prime rib recipe. It has yet to disappoint!!
Don't blame me for your bad decision-
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