View Full Version : Recipe search - Bone in Ribeye Roast
Snaquebite
11-20-2013, 07:33
Got some ideas but....
What have you done? Prep? Cooking method? Rubs?
Team Sergeant
11-20-2013, 09:10
Got some ideas but....
What have you done? Prep? Cooking method? Rubs?
http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
Two most important points, 1. needs to be room temp before you place it in the oven, 2. you need to plan for carry over cooking and that while resting say 20-30 minutes the temp will raise about 15%.
Have fun!
Snaquebite
11-20-2013, 09:30
Thanks TS...pretty much what I had in mind...Learned something about the butter and salting.
Team Sergeant
11-20-2013, 10:34
Thanks TS...pretty much what I had in mind...Learned something about the butter and salting.
While I believe that the individual that did all the work posting on that website has a great knowledge of what he's talking about the bit about not salting because it draws out moisture is a bit overboard.
I would venture to say 95-99% of chefs will season (salt and pepper) their meats before cooking them, not after. Trust me theirs always enough juices in a good size rib roast to make a great Au Jus afterwards. My advice is to season before you roast.
Think about it, if that were true we would never season our steaks before cooking as they don't have near the juices a rib roast does.
I'll take a 7 rib roast, season it (rub in) with salt, pepper and garlic and allow to sit on my counter (wrapped in plastic wrap) for 4-5 hours. Then start the cooking process taking into account the carry over cooking. I'll pull mine at 120 and it usually gets up to 125-130. I love it rare. It's not rocket science, but if you don't allow it to rest the 30-45 minutes afterwards you might have problems.
And you individuals that enjoy a "well done" piece of beef, this conversation is not for you.
Snaquebite
11-20-2013, 11:18
125-130 is the goal. Salting makes sense. Had planned to do a course ground pepper corn and kosher salt rub (2-1). Will probably continue with plan adding the butter advice.
Team Sergeant
11-20-2013, 11:29
125-130 is the goal. Salting makes sense. Had planned to do a course ground pepper corn and kosher salt rub (2-1). Will probably continue with plan adding the butter advice.
I do a 5:1 kosher salt to "fresh" ground pepper ratio. I have a coffee grinder that has been my "spice grinder" for years.
I also add one teaspoon of granulated garlic to the mix for every one tablespoon of pepper.
And you individuals that enjoy a "well done" piece of beef, this conversation is not for you.
My wife and I made a SRR, Yorkshire Pudding, and creamed spinach for Christmas a few years ago at my sister's house in Texas. The roast came out med-rare to rare. My mom wanted well done. I put hers in the microwave for several minutes. ;)
Pat
x SF med
11-20-2013, 12:21
snaquebite, if you are doing a standing Rib Roast.... Julia Childs Mastering the Art of French Cooking, Rombauer/ Becker The Joy of Cooking, or Claiborne's New York Times Cookbook all have great ideas... over time, I've hybridized the high heat and low heat methods, depending on the quality of the meat... and I agree with TS, rub, stand to room temp, roast, stand to finish, serve. Well done meat is for heathens, medium Rare is the key, on the low side of medium ... but not blue.
Team Sergeant
11-21-2013, 08:24
snaquebite, if you are doing a standing Rib Roast.... Julia Childs Mastering the Art of French Cooking, Rombauer/ Becker The Joy of Cooking, or Claiborne's New York Times Cookbook all have great ideas... over time, I've hybridized the high heat and low heat methods, depending on the quality of the meat... and I agree with TS, rub, stand to room temp, roast, stand to finish, serve. Well done meat is for heathens, medium Rare is the key, on the low side of medium ... but not blue.
I would not give you .30 cents for all of them....... If you want a cookbook to learn from try this one; "The Professional Chef" (http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/ref=sr_1_1?ie=UTF8&qid=1385043618&sr=8-1&keywords=the+professional+chef+book)
I'd rather have a real technique driven cookbook...... and it's been written by real chefs, masters in culinary arts and not some idiot that used to work for the ultra left wing NYT's.......
Snaquebite
11-21-2013, 08:40
TS...Is that 5:1 pepper to salt? If so, what's the reasoning? I sometimes heavily salt some meats prior to cooking for a short time, but it's rinsed or wiped off then re-seasoned. I also use a coffee grinder...
I have that book from CIA along with a few others...I especially like "Sauces" by James Peterson.....A great sauce can mask minor mistakes IMHO.
Team Sergeant
11-21-2013, 08:55
TS...Is that 5:1 pepper to salt? If so, what's the reasoning? I sometimes heavily salt some meats prior to cooking for a short time, but it's rinsed or wiped off then re-seasoned. I also use a coffee grinder...
I have that book from CIA along with a few others...I especially like "Sauces" by James Peterson.....A great sauce can mask minor mistakes IMHO.
salt to pepper.......
I have "The Sauce Bible" by David Paul Larousse great book!
Streck-Fu
11-21-2013, 09:07
While I believe that the individual that did all the work posting on that website has a great knowledge of what he's talking about the bit about not salting because it draws out moisture is a bit overboard.
I would venture to say 95-99% of chefs will season (salt and pepper) their meats before cooking them, not after. Trust me theirs always enough juices in a good size rib roast to make a great Au Jus afterwards. My advice is to season before you roast.
Agreed. In my experience, salting the outside of meats only affects the surface of the meat and not the interior tissue. This salting of the surface actually helps form that tasty crust like outer layer. I think it is required for all roasted and grilled beef/bison/pork.
I would not give you .30 cents for all of them....... If you want a cookbook to learn from try this one; "The Professional Chef" (http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/ref=sr_1_1?ie=UTF8&qid=1385043618&sr=8-1&keywords=the+professional+chef+book)
I didn't pay .30 cents for that one! My wife got it free (6th edition) for joining The Good Cook Book Club back in the mid-'90s. Best culinary investment ever! :D
Pat
Snaquebite
11-21-2013, 10:40
I didn't pay .30 cents for that one! My wife got it free (6th edition) for joining The Good Cook Book Club back in the mid-'90s. Best culinary investment ever! :D
Pat
Good deal!!!
Paid $55 for my 8th edition. Retail was $70 at the time...worth every penny.
Good deal!!!
Paid $55 for my 8th edition. Retail was $70 at the time...worth every penny.
TS is correct as always, The Professional Chef book can teach a lot!:lifter
(I have a first edition, given to me by my Dad, of Julia's book... ;) It is a memento. )
Holly
mark46th
11-22-2013, 09:46
I coat the roast in kosher salt. I have never had an issue with the roast drying out, always plenty of juice in the meat. The salt and juices that come out make a kind of crust or bark over the meat that accents the beef flavor.
Snaquebite
11-24-2013, 07:37
What's your take on temp?....I've gone the 450/325 and 450/225....better results with the latter going about 20-25 min per lb. at 225 or to a 120 internal temp.
Team Sergeant
11-24-2013, 08:46
What's your take on temp?....I've gone the 450/325 and 450/225....better results with the latter going about 20-25 min per lb. at 225 or to a 120 internal temp.
Whatever works for you. I usually do 450-300 until the internal probe hits 120. Some do a high temp 450-500 and then turn off the oven to finish. Depends on your oven and your skill.
TrapperFrank
11-24-2013, 19:33
I make little slices in the roast an put slices of fresh garlic in them and then coat w/salt and pepper. Works like a charm every time.
mark46th
11-24-2013, 20:26
I get the best results with 450-275. Like TS says, once internal temp is 120 or so, out she comes. I like rare-medium rare. My wife likes the end cut so everyone is happy...
mark46th
12-24-2013, 10:01
This is the rib roast I am preparing for Christmas dinner. It is only a 3 rib as it is my wife and me. I coated it in Kosher salt. I let it stand uncovered in the fridge for 48 hours, pulling it out an hour or so before roasting...
craigepo
12-24-2013, 10:28
The lodge we just stayed at during our South Dakota pheasant trip cooked our party a 13-pound prime rib. The gal did a really good job, maybe a touch overdone for me (I'm a medium rare guy). She used a lot of kosher salt and some crushed pepper.
A friend of mine cooks his, and basically buries the meat in salt, cooks, then breaks the salt off after.
125-130 is the goal. Salting makes sense. Had planned to do a course ground pepper corn and kosher salt rub (2-1). Will probably continue with plan adding the butter advice.
I did two 3-rib roast last week, rare..
1)Test the thermometer & oven temp, before cooking. I found my oven was set at 350, but the T said 320. If you cook two roasts, put the thermo in the smaller one
2)Room temp for several hrs,, if frozen, thaw for three days
3)salt, pepper, & garlic powder ONLY
4)braze at 450 to set outside crust, 10-15 minutes
5)cook at 350 until desired temp, My target was 115, ABOUT 15 min per lb, after standing for 30 min internal temp rose(sic) to 125. Center rare, end cuts med.
Most would suggest 1/2 lb per person, but I do 1lb per. I like left-overs and use the bones for short (long) rib stew.
Good Luck.. :lifter
A salt crust is one of the best methods to utilize when doing a rib roast. Seals everything in, bit of a mess extracting the roast though.
http://www.primalgrill.org/recipe_details.asp?RecipeID=98&EpisodeID=30
Divemaster
12-24-2013, 14:20
A salt crust is one of the best methods to utilize when doing a rib roast. Seals everything in, bit of a mess extracting the roast though.
http://www.primalgrill.org/recipe_details.asp?RecipeID=98&EpisodeID=30
We've used a salt crust made from flour and rock salt. Breaking the roast out was messy but the results were fantastic.
Team Sergeant
12-24-2013, 18:53
We've used a salt crust made from flour and rock salt. Breaking the roast out was messy but the results were fantastic.
My only problem with salt encrusted beef is that nice crust you get when roasted properly........... encrusted in salt does not produce that crust.
TS, that is true, but I think if you were to execute both techniques simultaneously, I think you would enjoy the flavor of the salt crush more.
Got some ideas but....
What have you done? Prep? Cooking method? Rubs?
No Rub, no nothing but salt and pepper! Tomorrow I am making an 8oz rib eye for 60 people.
Simple is better, so I will be grill marking both sides, then brushing with clarifed butter, and finishing off in the 350 degree oven until done.
Simple is best, and it will retain its natural juices, and remain moist.
JMHO, ;)
Holly
Team Sergeant
01-21-2014, 11:10
No Rub, no nothing but salt and pepper! Tomorrow I am making an 8oz rib eye for 60 people.
Simple is better, so I will be grill marking both sides, then brushing with clarifed butter, and finishing off in the 350 degree oven until done.
Simple is best, and it will retain its natural juices, and remain moist.
JMHO, ;)
Holly
And this is called "banquet" style of cooking steak....... Catering and Buffet 101