You guys like prime rib?

General » General Discussion

Site Notices

[ARCHIVED THREAD] - You guys like prime rib? (Page 1 of 2)

Posted: 10/24/2016 4:56:47 PM EDT

No Trump, no Clinton, just big beautiful beef

Posted: 10/24/2016 4:57:32 PM EDT

[#1]

Man that looks good

Posted: 10/24/2016 4:57:35 PM EDT

[#2]

Posted: 10/24/2016 4:59:39 PM EDT

[#3]

Ive only had it once and I like it

Posted: 10/24/2016 5:01:34 PM EDT

[#4]

How did you cook that?

I will give it a try looks great!

Posted: 10/24/2016 5:01:42 PM EDT

[#5]

Carve me up a big ole piece!

Posted: 10/24/2016 5:01:48 PM EDT

[#6]

Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip.

Posted: 10/24/2016 5:04:08 PM EDT

[#7]

Quote History

Quoted:
Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip.

View Quote

This.

I like it, but it's a lot of work since I like to dry age them first.

Posted: 10/24/2016 5:06:22 PM EDT

[#8]

YES!!!!!!!!!!

Posted: 10/24/2016 5:06:38 PM EDT

[#9]

http://www.ar15.com/forums/t_1_5/1889472_Kitchen_remodel_almost_done__Trial_run___.html

This was my first, second was bone in and just did another without the bone a couple weeks back. Good stuff!

Posted: 10/24/2016 5:07:21 PM EDT

[#10]

so much win

10/10

Posted: 10/24/2016 5:09:26 PM EDT

[#11]

Thanks a lot pal....now my tongue erection has lasted longer than 4 hours, and I need to consult a physician.

Posted: 10/24/2016 5:13:24 PM EDT

[#12]

Oh hell yeah, would devour.

Back when Lonestar Steakhouse was around, I always thought their smoked prime rib was their one redeeming feature. That stuff was delicious.

Posted: 10/24/2016 5:13:40 PM EDT

[#13]

Yes I like it a lot
with a horseradish-cream sauce

Posted: 10/24/2016 5:15:17 PM EDT

[#14]

Quote History

Quoted:
Yes I like it a lot
with a horseradish-cream sauce

View Quote

Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish.

Posted: 10/24/2016 5:15:38 PM EDT

[#15]

Overdone

8/10

Posted: 10/24/2016 5:15:54 PM EDT

[#16]

Quote History

Quoted:
Yes I like it a lot
with a horseradish-cream sauce

View Quote

Exactly

Posted: 10/24/2016 5:17:15 PM EDT

[#17]

Quote History

Quoted:

Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish.

http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Yes I like it a lot
with a horseradish-cream sauce

Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish.

http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi

That looks HOT
Bet that opens the nasal passages

Posted: 10/24/2016 5:17:20 PM EDT

[#18]

Looks good.

Posted: 10/24/2016 5:18:11 PM EDT

[#19]

Quote History

Quoted:

That looks HOT
Bet that opens the nasal passages

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Yes I like it a lot
with a horseradish-cream sauce

Now this is where I gotta cross the line. Fresh horseradish only and make sure it's less than a month old. It loses it's flavor quite quickly once harvested. And if you like it hot, get this. I'll never buy any another horseradish.

http://roadtips.typepad.com/.a/6a00d8341cad8253ef01bb0894aad1970d-320wi

That looks HOT
Bet that opens the nasal passages

It's incredible. Truly will never buy any other horseradish. It's freaking HOT.

Posted: 10/24/2016 5:20:52 PM EDT

[#20]

Not really. I'd rather have a good cheeseburger.

Those mashed potatoes look good though

Posted: 10/24/2016 5:21:55 PM EDT

[#21]

While it's warm you drill a hole, put some hair around it and go for gold.

edit Let me apologize because I love prime rib and it looks delicious.

Posted: 10/24/2016 5:23:24 PM EDT

[#22]

Posted: 10/24/2016 5:24:24 PM EDT

[#23]

I'm a fan.

Posted: 10/24/2016 5:25:56 PM EDT

[#24]

Just about every Saturday nights meal.

Posted: 10/24/2016 5:26:03 PM EDT

[#25]

man, that is one nice looking piece of meat #nohomo

we love prime rib. wife is great at cooking it. Now I'm craving prime rib.

Posted: 10/24/2016 5:27:29 PM EDT

[#26]

Too much fat for me. I'd prefer a large cut of lean filet mignon steak or better yet, a chateaubriand roast. No fat and buttery soft beef.

Posted: 10/24/2016 5:28:47 PM EDT

[#27]

Pack it in rocksalt.

Posted: 10/24/2016 5:29:17 PM EDT

[#28]

That looks fucking awesome. Man I'm jealous. I really need to do one for myself.

Posted: 10/24/2016 5:30:08 PM EDT

[#29]

Looks fantastic

Posted: 10/24/2016 5:30:16 PM EDT

[#30]

OP I want your meat inside me. No homo

Posted: 10/24/2016 5:31:34 PM EDT

[#31]

Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.

Posted: 10/24/2016 5:33:04 PM EDT

[#32]

Quote History

Quoted:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.

View Quote

Same fucking cut mate.

Posted: 10/24/2016 5:34:45 PM EDT

[#33]

How are you set for imitation crab meat, OP?

Posted: 10/24/2016 5:35:51 PM EDT

[#34]

Quote History

Quoted:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.

View Quote

I don't drink IPA beer, but I really enjoy a good India Pale Ale.

Posted: 10/24/2016 5:38:31 PM EDT

[#35]

Quote History

Quoted:
Use a roasting rack next time so it doesn't stew like it did. Just a friendly tip.

View Quote

Oh! Roasting rack was used

The foil pan was used because I wanted some au jus soak action.

Posted: 10/24/2016 5:38:44 PM EDT

[#36]

Assuming that smaller lump of stuff is horseradish, why does everyone on GD have only one side dish with their meat? Where I grew up (Texas), a balanced meal required at least two sides, and three or four with a Sunday meal.

Posted: 10/24/2016 5:40:04 PM EDT

[#37]

Quote History

Quoted:
Assuming that smaller lump of stuff is horseradish, why does everyone on GD have only one side dish with their meat? Where I grew up (Texas), a balanced meal required at least two sides, and three or four with a Sunday meal.

View Quote

Because then there's less tummy room for meat. Duh! You can't get the meat sweats with all that other shit crowding up your belly.

Posted: 10/24/2016 5:41:25 PM EDT

[#38]

Quote History

Quoted:

Same fucking cut mate.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.

Same fucking cut mate.

Yet not the same piece of meat in the prepared sense we are discussing, chap.
A slice off a roast is not the same as a grilled steak, and it's all "cow" anyway, so let's just say a good burger tops it all, shall we?

A.W.D.

Posted: 10/24/2016 5:44:29 PM EDT

[#39]

Quote History

Quoted:
Assuming that smaller lump of stuff is horseradish, why does everyone on GD have only one side dish with their meat? Where I grew up (Texas), a balanced meal required at least two sides, and three or four with a Sunday meal.

View Quote

I ran out of plate real estate. Wife had other sides like green stuff but come on man, I have priorities.

Posted: 10/24/2016 6:25:38 PM EDT

[#40]

What time is dinner? Can I bring a friend?

Posted: 10/24/2016 6:28:30 PM EDT

[#41]

I think this is the dumbest question that has ever been asked!

Posted: 10/24/2016 6:35:42 PM EDT

[#42]

Quote History

Quoted:

Yet not the same piece of meat in the prepared sense we are discussing, chap.
A slice off a roast is not the same as a grilled steak, and it's all "cow" anyway, so let's just say a good burger tops it all, shall we?

A.W.D.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.

Same fucking cut mate.

Yet not the same piece of meat in the prepared sense we are discussing, chap.
A slice off a roast is not the same as a grilled steak, and it's all "cow" anyway, so let's just say a good burger tops it all, shall we?

A.W.D.

No. Let's not. A great burger does not beat a good prime rib. Period. Even a well marbled aged ribeye isn't as good as a decent prime rib.

Posted: 10/24/2016 6:37:00 PM EDT

[#43]

Quote History

Quoted:

No. Let's not. A great burger does not beat a good prime rib. Period. Even a well marbled aged ribeye isn't as good as a decent prime rib.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Actually, no - I don't like prime rib.
Give me a good rib eye please, and keep the garlic mashed 'taters coming...

A.W.D.

Same fucking cut mate.

Yet not the same piece of meat in the prepared sense we are discussing, chap.
A slice off a roast is not the same as a grilled steak, and it's all "cow" anyway, so let's just say a good burger tops it all, shall we?

A.W.D.

No. Let's not. A great burger does not beat a good prime rib. Period. Even a well marbled aged ribeye isn't as good as a decent prime rib.

Gotta go with the prime rib, son!

Posted: 10/24/2016 6:39:50 PM EDT

[#44]

Quote History

Quoted:

Pack it in rocksalt.

View Quote

Word. The salt drives the moisture back into the meat while it's roasting.

I prefer roasts with the rib-bones and cap still attached. The ribs are cut off as a slab and turned over to form an arch. Then the cap is lifted, garlic, seasonings and bay leaves are laid on top of the roast. With the ribs on the bottom, then the roast, then the cap put on top, it all gets tied together with butcher's twine. The inverted ribs act as a roasting rack and get sauced and finished on the char-grill.

Slow, slow roasting at low, low temperatures, (like in an AltoSham cabinet) - gives you prime rib you can cut with a fork.