Bubba's Bar 'n' Grill

Full Version: PRIME RIB!!!!!!!
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(12-22-2010 09:45 PM)boomer Wrote: [ -> ]Find the kitchen gadget....that sounds familiar. Is that like - Hunny-gotowalmartwecannotfindthecanopener???

LOL!

Yep, that about sums it up!

P.S. You and Mrs. Boomer would not be on the strays list, no. Honored Guests, and I wouldn't even make you clean up!Tongue
Wow! I dont know that I would know what to do with myself if I didnt have to clean up. Mother is ALWAYS crackin the whip when we go over for Thanksgiving Dinner.


Oh wait - thats at dad though. Nevermind.
(12-22-2010 09:58 PM)boomer Wrote: [ -> ]Wow! I dont know that I would know what to do with myself if I didnt have to clean up. Mother is ALWAYS crackin the whip when we go over for Thanksgiving Dinner.


Oh wait - thats at dad though. Nevermind.

Talking about the whip, I need to clean this place up, and there's nobody to boss around but me, so here I go!
I'm making the ham this year. My brother said he'd do the rest of the Holiday eats and such since I'm on mend from surgery. So I've got to have my youngest remove the quarter of pig from the freezer. It's about 18 lbs and is a whole ham, so we will be looking at leftovers. Why did we get such a large piece of mammal flesh you may ask? Well...don't take a hungry spouse into the small grocery/meat market. We went into get the flavor of the week brat special and it was in the meat case...need I say more.
(12-23-2010 10:19 AM)2Beers Wrote: [ -> ]I'm making the ham this year. My brother said he'd do the rest of the Holiday eats and such since I'm on mend from surgery. So I've got to have my youngest remove the quarter of pig from the freezer. It's about 18 lbs and is a whole ham, so we will be looking at leftovers. Why did we get such a large piece of mammal flesh you may ask? Well...don't take a hungry spouse into the small grocery/meat market. We went into get the flavor of the week brat special and it was in the meat case...need I say more.

Mmmmmmmmm, smoked pig leg.....

The problem with that purchace is, yeah you have the ham, but, aren't you still hungry? 'Cause you have to wait till you get to eat it?Huh

Ah, anticipation......
The prime rib turned out great! Only a very small piece left. I think my boys and husband will be fighting over it tomorrow.
(12-25-2010 07:33 PM)RN-PRN Wrote: [ -> ]The prime rib turned out great! Only a very small piece left. I think my boys and husband will be fighting over it tomorrow.

Great! I knew you could do it. Smile
Make it more often. Really. It gets less scarry.
Good info here...especially that whole 18lb pig leg thing.


Thx folks...
Prime Rib never gets old! I saw the earlier recipe, and that is dead on to my own that I've been doing for years. I go to a local farm that raises their own beef and they leave a nice layer of fat on top for me. Next, preheat the oven to 450 degrees....yes 450 - two methods to try after that is 1. put meat in (5 pounds or bigger) 450 preheated oven and then immediately turn the heat down to 325, or else 2. leave oven at 450 for about 20 minutes and THEN turn down to about 325. The high heat early puts a very nice crust on the meat, especially with the salt and pepper (as well as some thyme, definitely rosemary (i crush it first) and then I also add a good dusting of onion powder). I usually do about 6 pounds, and it is usually about 2-1/2 hours because at about 2 hours I keep opening and closing the door too often! Smile . I refuse to put a meat thermometer until I am positive it is close. I use an oven thermometer to to be sure of my temps. internal temp of meat for me is 150 when I pull out. Let it sit 20 minutes or so, that really does help the protein break down and continues to tenderize...hence the slower cooking at 325 (some goes as low as 300). Wow - think I just wrote a book here....
Sounds really yummy, PA! We have a prime rib every year for the Pagan Solstice Festival and Ren Man uses a similar method to prepare it, though he sears it on the griddle then bakes it. And you're correct - letting it rest is SO important!
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