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

Quote:

Originally Posted by Snaquebite

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

Quote:

Originally Posted by Snaquebite

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

Quote:

Originally Posted by Snaquebite

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.

PSM · 11-20-2013, 12:10

Quote:

Originally Posted by Team Sergeant

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

Quote:

Originally Posted by x SF med

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"

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

Quote:

Originally Posted by Snaquebite

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

Quote:

Originally Posted by Team Sergeant

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.

PSM · 11-21-2013, 09:31

Quote:

Originally Posted by Team Sergeant

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"

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!

Pat

Snaquebite · 11-21-2013, 10:40

Quote:

Originally Posted by PSM

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!

Pat

Good deal!!!
Paid $55 for my 8th edition. Retail was $70 at the time...worth every penny.

echoes · 11-21-2013, 11:29

Quote:

Originally Posted by Snaquebite

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!

(I have a first edition, given to me by my Dad, of Julia's book...

It is a memento. )

Holly