Prime Rib for Christmas dinner

Discussion in 'On the Hoof' started by Ratdog68, Dec 25, 2015.

  1. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    Lovingly slaughtered/butchered hunk of dead cow (bone in)
    Seasoning (Lowry's is called for, but I'm using my counterfeit Dillo Dust Rub detailed elsewhere)
    Coarse ground pepper
    Rock Salt.

    Cover the bottom of the roasting pan with Rock Salt
    01 Tbsp. seasoning per 4# of dead cow
    01 tsp. pepper per 4# of dead cow
    With all sides seasoned, lay roast on bed of salt, bone side down.
    Bury roast in Rock Salt

    Bake @ 210F for 9-10 hrs.

    Desired internal temp of 125F. Let rest outside of oven for 30 mins. before carving and serving.

    The premise here, keeping the temp below boiling temp, the meat's juices do not expand enough to rupture the cell walls, remaining inside the meat. Removing from the heat and resting in the mound of salt allows for final cooking, and stabilization of the juices in the meat.

    I got this recipe from a restaurant in Anchorage, AK about 30 yrs. ago. A place called Simon & Seafort's. Their prime rib was divine.

    My Christmas roast is in the oven.

    I was going to make mashed, but my neighbors gave me a tater-baking bag which she hand made for me on her sewing machine. It's quilted fabric sewn together on three sides, the fourth side is a snugly fitting flap. Directions say to wash/dry the spuds, wrap in a paper towel (do not pierce them) and zap for 4 mins. in the radiation zapper. With that, I'll chop some onion/peppers, and toss into the covered skillet after frying some bacon, and toss in a pile of Brussels Sprouts... fry/steam with the lid.
     
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  2. Oso Grande

    Oso Grande LSB Active Member LoneStarBoars Supporter

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    Watering I tell you..... Watering.....
     
  3. RattlesnakeDan

    RattlesnakeDan San Antonio Texas LSB TURKEY BUZZARD PRESERVATION SOCIETY SUS VENATOR CLUB LoneStarBoars Supporter

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    What's a flight to Seattle cost? Getting hungry now!
     
  4. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    It's beginning to smell a lot like Christmas... prime rib's in the air...

    (Three more hours' worth of roasting time. I think I'll have a beer)

    [​IMG]
     
  5. RattlesnakeDan

    RattlesnakeDan San Antonio Texas LSB TURKEY BUZZARD PRESERVATION SOCIETY SUS VENATOR CLUB LoneStarBoars Supporter

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    The label is crooked..they must have been drunk when they made it!
     
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  6. FrankT

    FrankT Destin FL LSB TURKEY BUZZARD PRESERVATION SOCIETY LoneStarBoars Supporter

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    Finished my porterhouse and the trimmings, i am full! Good luck w yours RD
     
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  7. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    One more hour and the rest gets cooked ! Christmas beer #2 polished off.
     
  8. Drift

    Drift LSB Member

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    How did that prime rib come out? We did a rib eye roast-cut into steaks so good that it reminded me of the 6 weeks I spent in Kobe Japan.
     
  9. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    Fork tender, and great flavor too. Never had Kobe Beef... too rich for my grocery budget.
     

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