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We don't eat "Fowl" Meat here, LOL

PPRM

Well-known member
Ok... Pardon the Long drawn out pictures. This is a Rib Roast I cooked up using a Process my Wifes Aunt did. She had a Restaurant in Richland, Oregon.

Before I ate at her place, I would always order Prime Rib when eating out. It was my favorite and a no Brainer. Well, after hers, I could no longer eat anyone elses....It was that good!

Mrs PPRm's mom kinda talked me thru the Process..Basically the Roast is Rubbed liberally in Garlic powder and hen packed in Rock Salt to Cook. I had a Nieghbor suggest wrapping the roast in Cheesecloth as the rock Salt forms a crust and it is a bit of a chore to get it all off the roast.

Packing in the rock Salt helps maintain the juices...

Here is the "Collage"

I will break it up into several posts as I know dial up can be a problem downloading...

LOL, If there is any doubt, yes, I raise beef....


We start with two Roasts...

TwoRibRoasts.jpg


Ok, here is a Rubbed Roast... Of course, I had to ad a few thins beyond the Garlic Salt She used..and, true to a coming Meat Smoker, I won't tell all, LOL

RubbedRoast.jpg



Into the Oven...
IntotheOven.jpg
 

PPRM

Well-known member
The whole Roast


CheeseclothWholeRoast.jpg



Cutting the Ribs away...LOL, this is how strong our Marriage is...We did two roasts. Mrs PPRM threw away the first set of ribs and we are still married,

;-}

CuttingRibsAway.jpg



First slice

FirstCut2.jpg


A full platter. If there is any doubt as to the Juices being held in by this method, Look at the Juices at the Bottom of the plate

PlatterofthickCuts2.jpg


It was a huge hit enjoyed by all!

PPRM
 
A

Anonymous

Guest
And the best part is chewing around those rib bones... :D

Wife says she doesn't know what gnaws on bones worse- me or the dogs :wink:
 

PPRM

Well-known member
Big Muddy rancher said:
What temp was the oven at and what temp did you bring the meat up to? :)


I ran it at 225 degrees...Kinda a smoker thing even though it was not in a smoker, LOL...

I see so many suggestions on the internet about this with rave reviews for each.... I think that goes to show it is hard to mess up a Prime Rib...

My Goal was 135 internal meat temp... Went to feed and it got to 140..I began to pull when the wife informed me we had an hour to go... I throttled the Oven temp as low as it would go (175) thinking that would simply hold it... Well, it ended at 160... Still really good grub tho.

A lot of food safety says heat to 165. Beings these are our roasts and it is not ground, I don't worry so much about it...

PPRM
 
A

Anonymous

Guest
We usually have a large group and cook a large (18-20 lb- whatever will fit in our large roaster oven) prime rib... I like the large ones because you end up with a variation- from well done on the outside slices, to red rares on the inside....Give everyone their choice...

Two hints on cooking prime rib-the temp on the thermometer will continue to climb and the inside cook even after being taken out of the oven- so plan for it....And to me its better to undercook than overcook as someone can always pop an undercooked slice in the microwave and nuke a couple minutes if too rare...
We usually have Prime Rib for Christmas dinner- and the good thing about having a large one is that usually you have leftovers for a couple days worth of prime rib sandwiches .... :D

I've used the garlic salt and a few other things on the rub before- but might have to try the rock salt trick...
 

jodywy

Well-known member
Was in Rocky Mt Seafood the other day and at the bottom of their show case he always has a big rib eye. While eating my seared tuna, he said the last load of ribs had gone down to $4.20/lb and the next order was over $7/lb. He had bought a few extra boxes at the lower price. I bought one we cut 2 prime rib roast out of it and 4 steaks. had a steak last night...wow cooking the small roast today the other waits till Christmas Eve.
My fist chose when eating out would be a rack of Lamb ... fallowed by prime rib, then a rib steak... the seared tuna can be an appetizer.
 

PPRM

Well-known member
Little Bow Rancher,

Ours was about 5 Pounds. It was about 4 hours of cooking at those temps.

I agree with you on the Bigger Prime Ribs OT. However, most of our customers that buy these are just couples. We get $8.50/Lb for these. I am not sure we would get the same if cut bigger, but ya never know.

I have been considering bigger Rib Roasts and Brisket Roasts in our Offerings... Our smaller philosophy does go ack to our typical oder couple customers who will pay more for quality,

PPRM
 

Big Muddy rancher

Well-known member
You mentioned Brisket roasts .

I have been trying to cook a tender brisket. I just can't seem to get it done. I smoke/ slow cook/ rub/ marinade in reverse order of course but it always seems tough. Tasty but not quite like I think it should be.

Any hints? :? :)
 

Ben H

Well-known member
I have a USDA butcher shop about 10-15 min away, I also have a State one about 40 min away I tried for the first time this fall. I recently picked up meat at the USDA place, they told me that I won't be able to get Rib Steaks or bone-in rib roasts anymore, they are donig everything (except T=bone/porterhouse) boneless due to the bone-guard plastic going up in price. One more thing to help my decision on the place 40 min away. This most recent trip I got a 58% yield (retail from HCW) at the USDA place, that is the best I've done with them to date. The State facility I got 64%. I like to support local people, but I need to stay in business too.
 

PPRM

Well-known member
Big Muddy rancher said:
You mentioned Brisket roasts .

I have been trying to cook a tender brisket. I just can't seem to get it done. I smoke/ slow cook/ rub/ marinade in reverse order of course but it always seems tough. Tasty but not quite like I think it should be.

Any hints? :? :)

Well, several things...

How long is the Beef Dry aged? Minimum 21 days here...Start with the Beef...

Then the Process...

If you are less than 8 hours cooking low end roasts, it is not working ..It takes time and low temp.... You say low temp, but what is it...

Here is maybe the best I have ever read on this....Go three or four pages into the module and it starts talking the process to convert collagen to gelatin. The why of time and temp... http://www.beeffoodservice.com/BeefUModules/webCOO.swf

Some other sites as welll,
http://www.thesmokering.com/default.jsp

I participate here... The others know a ton about cooking meat and smoking meat.. http://www.smokingmeatforums.com/forums/index.php

Pat
 

PPRM

Well-known member
Mrs.Greg said:
I believe I've just changed Xmas dinner from Turkey to prime rib...thx Pat :)

You do know over half the Pilgrims died the first winter after eating Turkey? Prime Rib was not available..... I simply can't pass that off as coincidence,

;-}

Pat
 
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