BeastMan
12-03-2013, 01:20 PM
First you have the whole ribeye wrapped. Pro tip: a lot of folks don't know prime rib is just slow roasted ribeye (instead of grilled). Same cut of meat though.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zpsb9fdd3dc.jpg
Next I flip it over. Notice the marbling. You have to season the whole thing: top, bottom, & ends.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zpsc016014b.jpg
Now I have it flipped fat side up and completely seasoned. I rub it down in olive oil and then liberally coat with salt, pepper, and a smidge of granulated garlic. You don't want to go too crazy with weird seasonings. You buy a piece of meat like this for the meat, not some fancy marinade. Always cook fat side up so the fat drips onto the meat throughout cooking.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zps447c1f37.jpg
Side shot of meat in the slow roaster. I did 200 degrees and left it overnight. I think it made it about 12 hours. Notice how its on a small rack to keep it off the pan. You want it elevated so it's not directly cooking in its own juices.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zpsf7e175b6.jpg
Now we have a top shot of the finished product. The seasonings forms a crust of sorts on the meat.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zps138906df.jpg
Lastly, slice it hot and immediately to the table. That's a beautiful med rare.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zps21bb8a29.jpg
Hope y'all enjoyed that. I promise you, this is one of the easiest things in the world to cook. Cannot screw it up if you buy a good piece of meat.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zpsb9fdd3dc.jpg
Next I flip it over. Notice the marbling. You have to season the whole thing: top, bottom, & ends.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zpsc016014b.jpg
Now I have it flipped fat side up and completely seasoned. I rub it down in olive oil and then liberally coat with salt, pepper, and a smidge of granulated garlic. You don't want to go too crazy with weird seasonings. You buy a piece of meat like this for the meat, not some fancy marinade. Always cook fat side up so the fat drips onto the meat throughout cooking.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zps447c1f37.jpg
Side shot of meat in the slow roaster. I did 200 degrees and left it overnight. I think it made it about 12 hours. Notice how its on a small rack to keep it off the pan. You want it elevated so it's not directly cooking in its own juices.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zpsf7e175b6.jpg
Now we have a top shot of the finished product. The seasonings forms a crust of sorts on the meat.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zps138906df.jpg
Lastly, slice it hot and immediately to the table. That's a beautiful med rare.
http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/image_zps21bb8a29.jpg
Hope y'all enjoyed that. I promise you, this is one of the easiest things in the world to cook. Cannot screw it up if you buy a good piece of meat.