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Went overboard on the prime rib--picture heavy!

BHE1BHE1 Posts: 205
edited 3:18PM in EggHead Forum
My family (wife and 2 kids) recently relocated to Florida and this is the first Christmas I have not hosted dinner for friends/family. We wanted to keep tradition with Prime Rib for dinner but I bought way too much for 4 people--8.5 lbs.

The prime rib turned out fantastic but we had quite a bit leftover--so to spread the cheer we sent several pieces over to the neighbors house!! I love Christmas time. Merry Christmas.

Hope you enjoy the pictures.

Prep--Kosher salt, Pepper, and Herbs
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Cooked at 325*; pulled at 115* for reverse searIMG_0421.jpg
Seared at 550*IMG_0422.jpg
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Rested for 20 minutes and cut
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Serving Platter
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Plated
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Leftovers!!!
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Now I'm ready for some Christmas Cheer!IMG_0411.jpg

Comments

  • SmokeyPittSmokeyPitt Posts: 8,704
    Very nice looking prime rib and kind of you to spread the xmas cheer. I'm sure your neighbors appreciated it.

    The blue!...someone was good this year!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Richard FlRichard Fl Posts: 8,086
    Got anymore leftovers? I'll trade! Prime rib is my favorite beef cook. Have you ever investigated doing it in a salt crust? You loose the well done ends unless you leave the ends un-salted, but worth the effort. Happy Holidays!

    NEWCROPPEDBOTTLETABLE.jpg G
  • fieroguyfieroguy Posts: 777
    You ain't actually EAT that, are you???
    Looks great, thanks for posting.

    Scotch.jpg
    The Glenlivet was a Christmas present...
  • Looks pretty darn tasty!
  • Looks better than .........
  • I've also heard the salt crusted ribeye roast is great. I'm gonna try it next time.
    Large & MiniMax in Lexington, KY
  • BHE1 looks like you nailed that prime rib roast! :)

    Merry Christmas.
  • I was really enjoying the photos of your cook until
    I got the last pic- then I just got jealous! Looks like a perfect day! Merry Christmas.
  • planning on doing a 8.5lb (5 bone) today.... also ending with some Johnny Walker Blue and a couple of Cohiba's...I was wondering how long you cooked yours for. I was gonna sear it, rest it, wrap it in proscutto and finish at 300ish...didn't know how long to cook for...4 hours seem to long?
  • BHE1BHE1 Posts: 205
    Stormy,

    To be honest, I'm not sure how long the roast was on the egg. I used an electronic meat probe and pulled at 115*. The egg was steady around 325 for the cook (I think the roast was on for approximately 2.15-2.30 hrs. Once it hit 115 I pulled it took out my platesetter and got the temp up to 550* for a nice sear.

    The roast turned out perfectly cooked and tasted just the same. Hope yours is a good one today.
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