Smoked at 230 for 9.5 hours. 13LBer

Thyme, rosemary, garlic, butter, salt and pepper. Seared at the end for crust. Homemade horseradish sauce was also a huge hit.

Thomas Keller did a lobster Mac and cheese on MasterClass that I watched. He was big on poaching the lobster in butter (after a very short time in boiling water) which seemed pretty awesome

He would you adapt this using sodium citrate?

I'd like a picture of the Mac and cheese. It sounds delicious!

I never got one. Once I started carving the prime rib, my phone went in my pocket and I never got a picture with everything plated.

'03ag said:

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He would you adapt this using sodium citrate?

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Not 100% sure. I'd be worried about turning the half and half into whipped cream with the immersion blender. Maybe reduce the stock to 2 cups instead of one, add the citrate, and incorporate the cheese starting with the mascarpone. Then whisk in a pint of heavy cream and a cup of whole milk to get the volume back to 5 cups.

Sear after because science.

With Searing first, you spend lots of time boiling surface and near surface liquid for it to dry out so you can then create a sear. This results in gray band.

Searing after, the outer edges are already dried out. So sear is faster and more efficient.

I just did prime rib yesterday and added another step, leave seasoned meat uncovered in fridge for 2 days. This basically dry aged it and ended up with a helluva bark on that thing.

GAC06 said:

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Double reverse sear

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Double secret reverse sear




I always leave the bones on when cooking. Then trim them off first and gnaw on them while carving as chef's bonus / privilege.

FIDO*98* said:

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I never got one. Once I started carving the prime rib, my phone went in my pocket and I never got a picture with everything plated.

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Sounds like you need to cook it again.

Yeah, everyone is scared to cook these, but it's a piece of cake if you have a digital thermometer and don't rush the process.

this thread is making me hungry....and making me rethink my New Year's lunch/dinner plans

Yum

ValleyRatAg said:

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Here are my leftovers

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What IS THAT?!

What kind of French bread is that to be so thin? Provolone I assume?

French bread, that's something called an outdoor roll from Lowe's market that a friend left at our house a few days before. They brought them because Lowe's was out of hot dog buns.

The nearest HEB is 30 miles from here. The hill country is beautiful but it's not always convenient.

Outdoor rolls worked great though.

Details about how you made the au jus?

Those look incredible.

bagger05 said:

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First ever attempt and it went well. And I'm not any kind of a chef.

I bought it on the 23rd

Christmas morning I set it out to come to room temp

TINY bit of oil and then plenty of salt and pepper on the outside

Put it in the oven at 250 until internal temp got to 118

Took it out and let it rest while I cooked everything else

Put the oven to 550

Put it in for about 10 minutes right before we were ready to eat

Carved it, served it, ate it. Delicious.

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Looks great

Lol what a dick. I penned about 140. Some spots were different than others. I also had 5 people that didn't want it bloody.

Admittedly, it was ready to go and of course, my brother shows up late and his "addition" to the meal was 10 jalapeño poppers that I had to then cook. Needless to say, I gave up about 5-10* because of that extra layoff time.

Either way, everyone loved it and the Smokey flavor was awesome

Yep provolone on all but one, one of the twins loves Swiss.

Sandwiches
Heavy coat of butter in a cake pan
Whatever sandwich type roll you can get
Use leftover horseradish cream sauce as your mayo
Layer with leftover prime rib sliced thin, provolone and caramelized sweet onion
Put the bun on top and coat with softened butter and a sprinkle of fresh or dried rosemary.
Start with all ingredients except onions cold, cover with foil and put in a 375 oven. After 10-15 minutes (I probed the center sandwich until they hit 130) remove the foil and wait until you can tell it's toasty and ready to go.


Au jus
Separate the fat out of your drippings. Make a thin tan roux with 2 T butter and 1 T flour. Add your drippings. If it's too thick or not enough, thin it with some beef stock, salt/pepper to taste.

If I sear after low and slow and failed to catch my drippings, I always cook this way without the bone. I take the bones and separate them, season them like the PR, and add them to a hot pan with any other trimmings and sear them. Then I add two big pieces of carrot and a celery stalk halved to the pan with some water to cover. I let simmer uncovered and add water every time it reduces by half. When I pull the PR to rest I take the broth at the half reduced level and do the process above.

I have no idea if it's how you make an au jus but we all love it.

ChoppinDs40 said:

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Lol what a dick. I penned about 140. Some spots were different than others. I also had 5 people that didn't want it bloody.

Admittedly, it was ready to go and of course, my brother shows up late and his "addition" to the meal was 10 jalapeño poppers that I had to then cook. Needless to say, I gave up about 5-10* because of that extra layoff time.

Either way, everyone loved it and the Smokey flavor was awesome

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I don't remember seeing Fedup's creation on here ...... but then again I'm an old so there's that.

62strat said:

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I have to agree with fedup, that is pretty done.

"I also had 5 people that didn't want it bloody." you can cook theirs longer, but you can't uncook what you and the others want. No reason to only make a few happy instead of easily making everyone happy.

I also had 2 out of 7 that didn't like all the red; I threw theirs on a grill and gave them a med well ribeye.

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This..

When I saw 9hrs I was curious as to what the objective was. Im always surprised how quickly you get to 125 at 220'. It's less than 15 mins/lb. But whatev, if y'all were happy, roll on!