For my 1000th post, I give you "Prime Rib Porn"

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/...psb9fdd3dc.jpg

Next I flip it over. Notice the marbling. You have to season the whole thing: top, bottom, & ends.

http://i1213.photobucket.com/albums/...psc016014b.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/...ps447c1f37.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/...psf7e175b6.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/...ps138906df.jpg

Lastly, slice it hot and immediately to the table. That's a beautiful med rare.

http://i1213.photobucket.com/albums/...ps21bb8a29.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.

I don't even have words to describe that. And I know I wouldn't if I sampled it. Wow.

It moved
ETA: Have you ever tried a bacon weave when cooking a whole one? I'm planning on trying that this Christmas.

YOWSAH!!!!! The last time I did one (wasn't that big) I got my oven up to 500, put it in, cooked for like 5 min, then shut it off and let it sit for a couple hours.. (I think, maybe just an hour) came out perfect.

Quote:

---

Originally Posted by Barking 13

YOWSAH!!!!! The last time I did one (wasn't that big) I got my oven up to 500, put it in, cooked for like 5 min, then shut it off and let it sit for a couple hours.. (I think, maybe just an hour) came out perfect.

---

That's a good way to do it. Sears the outside to hold the juices and then slow cooks the rest. I'm fortunate enough to have access to commercial equipment and that makes cooking things like this easy.

ETA- Picture doesn't do justice to how large that thing was. We're talking over 12 lbs

I think mine was about 6

can I slow cook it in a regular oven on a Turkey rack at 200 for 12 hours?

also, does it matter how much weight you're working with? Might have to play with this over the holidays.

Quote:

---

Originally Posted by Political Hack

can I slow cook it in a regular oven on a Turkey rack at 200 for 12 hours?

also, does it matter how much weight you're working with? Might have to play with this over the holidays.

---

Sounds like it should work. I will say that the equipment I used is not the same as a conventional oven so I'm not sure if there is a difference but I wouldn't expect it would vary too much with the temperature being the biggest factor. The equipment I used is also used to proof bread and has a tray at the bottom that holds water and adds moisture in the air and a conventional oven obviously wouldn't do that.

I can put liquid in the bottom of the turkey rack. Does the size of the cut impact the time or should I cook a 4-5 pounder for 12 hours too?

Quote:

---

Originally Posted by Political Hack

I can put liquid in the bottom of the turkey rack. Does the size of the cut impact the time or should I cook a 4-5 pounder for 12 hours too?

---

I would assume it would shorten it considerably but I cannot answer that without conceding that I'm 100% assuming

Attachment 314

doesn't look as good as yours but it worked.

Quote:

---

Originally Posted by Political Hack

Attachment 314

doesn't look as good as yours but it worked.

---

Hush yo mouth. Looks damn tasty. Nice work

I have an erection.

Quote:

---

Originally Posted by Political Hack

Attachment 314

doesn't look as good as yours but it worked.

---

Looks pretty damn good.

I took the leftovers, sliced it, and threw them on the grill tonight. still awesome and tender. cooked twice (charred and warned really the 2nd time) and it was just as good again.

That's gonna be Christmas diner. Thanks beast

Quote:

---

Originally Posted by Sidewalkdawg

That's gonna be Christmas diner. Thanks beast

---

Same here. Sold my ass with the pics

Beastman, I had Paul Anthony's talk me into a bone in roast. Do I need to do anything different to it?Also I plan on roasting it in the oven. Any other recommendations?

I don't think the bone makes much difference as far as the prep or cooking. Paul is a good guy, glad to hear you did business with him. It's really not complicated. If there is any doubt, just lean on the meat thermometer. The internal temperature will not lie regardless how you cook it.

I think the bone will keep that side of it a little more rare than compared to the other side, but it'll also help maintain the juices. bone-in is always the way to go, but sometimes it's easier to cook a boneless piece of meat.

bone in filet at Hal's in Atlanta is one of the best steaks I've ever had in my life.