DO Prime Rib
I finally got a chance to stop in at the new Restaurant Depot earlier this week.
I walked in and scanned my card and the gentleman at the desk said, "Excuse me sir, your card has expired"... my heart dropped.
My RD card is my most cherished possession, anyhow, he's fiddling with the computer but not saying anything and I'm thinking I'm screwed well after the longest two minutes of my life he says, "here you go". Wow, that was close, apparently your card will expire if not used in a certain amount of time.
Now I have an excuse to use it more often.
(Proud Pa Pa)
There are quite few methods for doing a (Boneless Rib Eye) Prime Rib.
I always panic when trying something new with a $100.00 piece of meat. I have tried several different methods before and all have been good, but one stood out as the best, this is the 2[sup]nd[/sup] half that I cooked, shown later in this article.
I wanted to get an understanding of how this meat cooks before I attempt smoking one. Many of the folks on this site whom I admire seem to be very happy with their results, (I wont mention any names as their too many to mention)
My fears have been set aside when it comes to this piece of meat and I am just as comfortable preparing this cut as I would something as simple as a Pork Loin.
Sunday as I was prepping everything for Dinner, I decided to play some more.
OK back to the Boneless Rib Eye
Preheated the oven to 550°
Put the thermometer away
The meat is always outstanding but this last cook stood out, the meat had a more even doneness throughout.
It was also much easier to carve and the juice loss was minimal.
I just cant get over the flavor that this cut of meat has.
The gravy was outstanding!
I finally got a chance to stop in at the new Restaurant Depot earlier this week.
I walked in and scanned my card and the gentleman at the desk said, "Excuse me sir, your card has expired"... my heart dropped.
My RD card is my most cherished possession, anyhow, he's fiddling with the computer but not saying anything and I'm thinking I'm screwed well after the longest two minutes of my life he says, "here you go". Wow, that was close, apparently your card will expire if not used in a certain amount of time.
Now I have an excuse to use it more often.
- You gotta love this place, indoor parking.
- I could go nuts just shopping for cheese,
- Tons of meat.
- Fast forward a few days. The wifey and myself had Doctors appointments setup so we decide to go out for lunch, then we stopped in RD to check it out, we decided to pick up a nice piece of beef for dinner.
- On the way home we stopped in Mealy's Furniture and purchased some furniture, Ouch!!
- We picked up a 16 lb (Boneless Rib Eye) Prime Rib and invited Mom and Dad up for dinner, here's my little baby now.
(Proud Pa Pa)
There are quite few methods for doing a (Boneless Rib Eye) Prime Rib.
I always panic when trying something new with a $100.00 piece of meat. I have tried several different methods before and all have been good, but one stood out as the best, this is the 2[sup]nd[/sup] half that I cooked, shown later in this article.
I wanted to get an understanding of how this meat cooks before I attempt smoking one. Many of the folks on this site whom I admire seem to be very happy with their results, (I wont mention any names as their too many to mention)
My fears have been set aside when it comes to this piece of meat and I am just as comfortable preparing this cut as I would something as simple as a Pork Loin.
- I decided to do half of the Boneless Rib Eye, as I thought 16 lbs. was a tad big for the five of us.
- OK, lets do this, Wiped down the DO with butter.
- Chopped a large onion for the bottom.
- Preheated the oven to 500°
- Seasoned with Butter, Montreal steak seasoning, soy sauce and brown sugar, added a cup of water and ½ cup of vermouth to the DO.
- Decided to add some carrots at the last minute.
- I cooked on high heat 500° for 25 minutes and finished off at 325° to an internal temp of 125°
- The gravy was a bit too sweet from the first roast but tasted so close to french onion soup that I decided to play a little.
Sunday as I was prepping everything for Dinner, I decided to play some more.
- I decided to make croutons from some stale Philly Soft Pretzels.
- Garlic Parmesan Croutons and Garlic Croutons.
OK back to the Boneless Rib Eye
- The second half I left exposed on a rack in the refrigerator for 24 hours.
Preheated the oven to 550°
- Then on the counter for two hours. (NO, 40° – 140° comments lol)
- Trimmed some of the hard fat.
- Wiped down the DO with butter.
- Chopped a large onion for the bottom.
- Warmed butter and Soy Sauce in the microwave.
- Seasoned both sides of the meat with Butter and Soy Sauce.
- Coated Liberally with Montreal steak seasoning and granulated garlic.
- Added a cup of beef broth and ½ cup of vermouth to the DO.
Put the thermometer away
- I cooked the Rib Eye on high heat 550° at five minutes per pound (40 minutes), turned off the heat and left in the oven undisturbed for two hours.
- First slice.... this is a good sign.
- Looking good! I am definitely a happy camper.
The meat is always outstanding but this last cook stood out, the meat had a more even doneness throughout.
It was also much easier to carve and the juice loss was minimal.
I just cant get over the flavor that this cut of meat has.
The gravy was outstanding!
- Plating.
- Prime rib w/Onion gravy,
- Sweet potato w/brown sugar and butter,
- Roasted Brussels sprouts w/balsamic vinegar,
- Broccoli and cheese.
- Prime Rib French Onion soup with garlic croutons
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