Born this day....11.5#

[Brettski]

....of Prime Rib for Christmas...cut off the bone by the butcher, and retied.....on sale at shoprite today at 4.99...such a deal

It's now in the freezer, and I figure I have to take it out Sunday...but anyone know how long this has to cook, or how?

I also got 4# of Extra Jumbo Shripm (I always find that funny)


Gonna make Lidia's Spinach Salad, garilc mash and Assparagus ala hollidaze

Is everyone else ready?

 

[Mildcat]

Don't bother cooking it, it's bad for you. I'll take it of your hands and dispose of it properly.

 

[Brettski]

Don't bother cooking it, it's bad for you. I'll take it of your hands and dispose of it properly.

You buy into that?

What are you doing?

I also started doing the ground turkey thing.....it doesn't compare

 

[Mildcat]

You buy into that?

What are you doing?

I also started doing the ground turkey thing.....it doesn't compare

Nah, I was just joking. I love prime rib. That's why I said I'll take it off your hands.

 

[Brettski]

I'm even getting the horseradish thing going, and a mushroom congac gravy all set

It's a skiers kinda of meal

I figure I have to start at 8:00am for a 2:00pm meal

So, I guess I'll need bloody mary's to start the day

Maybe mass on xmas eve would be an idea

 

[Dr Skimeister]

....of Prime Rib for Christmas...cut off the bone by the butcher, and retied.....on sale at shoprite today at 4.99...such a deal

It's now in the freezer, and I figure I have to take it out Sunday...but anyone know how long this has to cook, or how?

I also got 4# of Extra Jumbo Shripm (I always find that funny)


Gonna make Lidia's Spinach Salad, garilc mash and Assparagus ala hollidaze

Is everyone else ready?

Go to www.epicurious.com and find a seasoning recipe that suits your fancy. Invest in a good quality instant-read meat thermometer. Be sure to add some red wine to the drippings when you make your gravy. Enjoy.

 

[Warp Daddy]

Bon Apetit !

 

[snoseek]

I would take it out today and start slowly thawing it in the freezer, you don't want to put a roast in the oven with a cold core tempature. After you season it how you want, you should cook it on very low heat (I like 250-275), and I would skip the idea of blasting the first few minutes on high heat, this is not beneficial, do it for the last few if you want a crust. It helps to let meat sit out at room temp for an hour before cooking, even heat distribution. also try not to think about time, but tempature. I personally pull a roast that size @ 120 (internal) and let rest for at least a half hour (this allows juices to redistribute back from the center).


The temp vs. time thing is the most important, my g.f.'s mother cooks roast by time and can never understand why it never comes out. Each hunk of meat is different (shape, water content ect...)