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The Prime Rib was GREAT

Discussion in 'Food Forum' started by lethal tupperwa, Dec 26, 2005.

  1. lethal tupperwa

    lethal tupperwa

    8,666
    587
    Aug 20, 2002
    Virginia
    When you get it home unwrap it take out that pad the store puts in.

    Fold a couple of paper towels and put in the tray the the meat came in or a dish.

    Cover with(loosely)with waxed paper, place in the refrigerator for three days. You want it to dry out some.

    Change the paper towels each day.

    Heat your oven to 250 degrees.

    Put the roast in a glass baking dish.

    oil with canola salt all over with kosher salt and then with fresh ground pepper.

    Insert one of those thermometers that lets you read the temp from out side the oven.

    I used a pot large enough to cover the roast.

    Set the dish on a baking (pizza) stone and cover with the pot.

    Turn the oven down to 200 degrees.

    I like mine medium so I set the thermometer for 145 degrees.

    When the alarm goes off. Turn the oven to 500 degrees and when it gets there, give the roast ten minutes.

    Remove from the oven, cover the roast with foil for ten minutes to "rest".

    Slice into nice thick steaks and serve with what ever you like.

    If you have someone that likes it done more, put theirs under the broiler til it is the way they like it.

    If you like it rare set the thermometer for 125 to 130.~et ~et ~et ~et ~et
     
  2. Mild Bill

    Mild Bill Millennium Member

    2,745
    0
    Oct 18, 1999
    Tampa, Florida
    Wonderful!!

    I wish I was in on that action...

    ;c
     


  3. kilroy2721

    kilroy2721

    742
    6
    Feb 14, 2002
    Florida
    Sounds good. I also use a good coating of salt on the outside of my rib roast also but I add some garlic powder to mine also.
     
  4. MrsKitty

    MrsKitty

    18,802
    31
    Mar 23, 2003
    >^..^<
    One of these days, lethal is gonna cook me supper....him and Mild Bill. And Sixgun_Symphony is gonna dutch oven me something. I am gonna take a county tour of kitchens ;f
     
  5. Lt, care to come over and show me in person...?;)
     
  6. XD40FAN

    XD40FAN

    200
    0
    Nov 6, 2004
    Reno/Sparks, NV
    Don't forget mine! ;f
     
  7. MrsKitty

    MrsKitty

    18,802
    31
    Mar 23, 2003
    >^..^<
    Your kitchen?

    Whatcha cookin'? ;f
     
  8. dubltap

    dubltap

    49
    0
    Jun 13, 2005
    Montana
    I'm told I do a really good smoked turkey and BBQ ribs, if you come by MT you would be welcome. :)
     
  9. XD40FAN

    XD40FAN

    200
    0
    Nov 6, 2004
    Reno/Sparks, NV
    Whatever you want. ;f
     
  10. stooxie

    stooxie NRA Life Member

    1,069
    0
    Apr 10, 2005
    Northern Virginia
    Sounds like the Alton Brown recipe!

    That DIY dry aging is GREAT! I have let a rib roast sit for upwards of a week, making sure to keep it clean, and it is so good. It really does lose quite a bit of water, too.

    I also fridge-age rib eye steaks. I let them go until they almost (almost) don't smell quite right, then I cook 'em up! Great beefy flavor and tenderness!

    -Stooxie