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Last night's Prime Rib

marcdcmarcdc Posts: 113
had some family over this weekend and got the cousins all together. went to Costco and bought a prime rib roast... actually thought it was bone in but realized after I got home that it was boneless. honestly didn't care, sometimes boneless is easier to deal with. reverse seared it, 250-275ish for about 3 hours (I cut it in half, so this was about 8lbs, maybe a touch less) then ripped it's face off at 700 for about 1min each side, top open. also made some mashed potatoes, homemade green bean casserole, an oxtail au jus, and a horsey sauce.



resting after 3 hours on the egg at 250ish. pulled at internal temp of around 113-114


oxtail au jus with homemade chicken stock and veggies, tiny amount of cornstarch slurry




green bean casserole with fried shallots, onions, and some of the homemade chicken stock and oxtail jus


horsey sauce with sour cream, mayo, ACV, chives, scallions, salt and pepper, and the oxtail au jus


the sear


the money shot

Comments

  • dmchicagodmchicago Posts: 3,095
    Yeah! Beautiful cook my man!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • johnmitchelljohnmitchell Posts: 5,815
    Great spread 
    Greensboro North Carolina
    When in doubt Accelerate....
  • dbCooperdbCooper Posts: 999
    Very nice!  Thanks for sharing.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • JohnInCarolinaJohnInCarolina Posts: 20,794
    That’ll do!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • paqmanpaqman Posts: 3,690
    I miss the days we could have visitors, nice cook!

    ____________________
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  • lousubcaplousubcap Posts: 24,219
    Nailed that cook.  Impressive finish.  Congrats.  Great sear pic as well.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • buzd504buzd504 Posts: 3,529
    Love oxtail.  Well done.
    NOLA
  • SonVoltSonVolt Posts: 3,017
    edited March 29
    Looks great. One shortcut I've succumbed to over the years is I quit trying to recreate the flavor of Au Jus served in restaurants, that dark salty umami blast in the little cup next to your steak.  Now I just buy what they do - Minor's - and doctor it up w/the drippings.  I tried Kenji's Ox Tail recipe (among others) and they all ended up tasting more like pot roast gravy than the au jus I was familiar with.  Also works great as a surface treatment for brisket, tenderloin, tri-tip and other cuts of beef ala John Lewis and Adam Perry Lang.


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • marcdcmarcdc Posts: 113
    SonVolt said:
    Looks great. One shortcut I've succumbed to over the years is I quit trying to recreate the flavor of Au Jus served in restaurants, that dark salty umami blast in the little cup next to your steak.  Now I just buy what they do - Minor's - and doctor it up w/the drippings.  I tried Kenji's Ox Tail recipe (among others) and they all ended up tasting more like pot roast gravy than the au jus I was familiar with.  Also works great as a surface treatment for brisket, tenderloin, tri-tip and other cuts of beef ala John Lewis and Adam Perry Lang.


    oh nice, I've always made my own but to your point it's a process. searing off oxtails, using homemade chicken stock for the liquid, veggies, deglazing the seared oxtails with red wine, etc. takes like 4 hours just to make the au jus, reduce it, add a little cornstarch slurry, etc. doctoring this would be a heck of a lot easier
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