Lets start by bragging about the price... well, it illustrates the quality of the meat. This is a 6 lb roast. We got it at Petty's meat market, which has a very high reputation for quality in the Orlando area. We have never gone wrong with Petty's.
The meat sat in the fridge over-night where the meat fairy's sprinkled their yummy dust, and spit on it, or whatever fairy's to these days. We had armed smurfs on patrol instructed to shoot and eat any wannabe meat bandits. On Christmas day it sat out for several hours to warm up to room temperature. Beef cooks better if it is room temp all the way through, and this works for steaks too. This also gave the peeps the change to stare and droll over this luscious chunk of cow flesh.
We acquired a high quality digital thermometer with the wire that runs out of the oven, then a wireless unit that you can carry with you that has an alarm on it. I was play darts when it was done and the alarm sounded.
The meat was prep'd by first wetting the meat (with water you sicko) then drizzled with a thick coating of salt, and slathered with a layer of thin sliced fresh garlic. The oven was heated to 500, and cooked for about 15 minutes to create a nice crust (I will reduce to 450 next time for a bit longer). Then the temp was reduced to 200 for the final slow roasting over about an hour. The temperature was raised to 140 before removing. Under normal conditions, I would remove at 135, however we had too many "medium rare" people at the event, and being the accommodating weasel that I am, I complied with the large majority.
Regardless of the burnt meat, it was quite delicious! Dingleberry Demel still says, "what is the big deal with prime rib? Its good and all, but...". Demel is just missing prime rib processing part of his brain or something. This is, after all, a man who saves his farts in a jar!
Notice the supreme meatness of this gorgeous hunk of heavenly love! Succulent!
Each bite melts in your mouth!
I topped it off with an Au Jus that was made from the drippings and mixed with a nice Shiraz, and reduced.
Oh, and we did have other stuff for dinner too, but I am not sure what. Ah, mashed potatoes, which are another wonderful food when properly prepared! Grandpa makes a pretty mean stuffing too... oh, right. We had that other thing... Turkey... gak. One thing about turkey is that right out of the oven, there are some fatty brown parts with skin on them, that when hot are actually quite juicy and delicious. After that, its all down hill. My vision of turkey is highlighted in the movie "Christmas Vacation". If you don't know what I am talking about, watch the movie sometime. It is the best turkey scene ever.
Merry Christmas to all, and to all some good beef!
12 comments:
I can't believe no one has posted a comment for you yet! Guess everyone just likes to read and run. I think most do the same on my blog - that's no fun! Anyway, the prime rib was awesome and I can't wait to make it again - you're a great chef.
Awesome looking meat... I have always loved a good prime rib, used to outeat my highschool football playing cousins when I was a tiny 6th grader!
Another classic turkey scene is in The Money Pit, that turkey gets about what is fitting, especially according to your views of turkey!
Yeah, I can always find many places in my guts to stuff extra prime rib. I am sure it ends up in my feet and hands when eating too much.
I haven't seen more than bits and pieces of the money pit. Hey, there is also "a christmas story" and the dog getting the turkey.
You are the beefmaster! That surely looks like a beef to boast about.
Next time can you slice off a serving and mail it to me out west? If you next day it, I'm sure the bacteria won't quite have the chance to multiply to lethal levels.
I am sure the prime tasted good. However, you said their was both Turkey and the Prime rib at the dinner. Which one was eaten more?
I agree with Demel it is just meat, but then again I don't like red meat or turkey.
When do you all want to share a good holiday prime rib with us? You are invited anytime.
That sounded so super!! Wish that I could have actually tasted it.
Poor dingleberry Demel. Are you trying to get a comment out of him?
My replies:
Eaten more? Well, that is relative. There was 16lbs of turkey, and 6 lbs of beef. The beef was finished, but the turkey still had about 3/4 left. So that means we ate 6lbs of beef, and 4lbs of turkey.
Mailing is an option. Maybe it would be better for us to come to Cal and make you some. You buy, I cook.
Yes, and Dingleberry Demel won't comment. I think it is because he is lazy, doesn't know how to use a keyboard, and because he has butt warts. Don't feel sorry for him as that would be a waste of sorry and feelings. Of course this is all in good fun... or is it???
I didn't get as much of the prime rib as I would have liked to have eaten - next time we'll get a larger roast and forget the bird! Just seeing these pictures and reading about it makes me very hungry again. I think Eric has a new annual Christmas Dinner chore!!!(If we gather a large enough monetary donation from everyone) He did it well (not the meat, it was med-rare just like he said it would be) Yum Yum and hats off to the chef!
Hi Grandma, you know there was some left over, right? I agree about just doing the prime rib of course, and why wouldn't I? Next year I will probably do it a little closer to rare. The first thing grandpa said when I put some on his plate was "this is medium rare", so he was disappointed, but probably still enjoyed it. I loved it regardless of course.
I love the idea of making Prime Rib our new Christmas dinner tradition. One bird at Thanksgiving is more than enough for the year!
Who is this Demel Guy? He sounds like a really smart and handsome young fellow. I bet he works out. Prime rib is over-rated, a good salad will do me just right, nothing like those greens to clean out your colon.
Demel? Ugly and wimpy would be a better description. I bet he is a couch potato. I tell you what, next Christmas I will make you a salad and we will eat the meat.
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