YAPRP (Yet Another Prime Rib Post)

paqman

Served with pommes de terre au gratin dauphinois AKA scallop potatoes and miniature roasted corns:


Started by dry aging a small prime rib roast (2 bones / 2.4 KG) in the basement fridge a couple of weeks ago (rubbed with plenty of salt) and took it out of the fridge at room temperature 2-3 hours before cooking:




Prepared a bed of red onions (1 big), garlic (2 heads), thyme, beef broth (2 cups), and Worcestershire sauce:


Rubbed with a mix of Dijon mustard (2 TBSP), tomato paste (2 TBSP), Meaux mustard (1 TBSP), minced garlic (2 cloves), coarsely ground pepper, and Worcestershire sauce (1 TBSP):


Baked @ 250F until the internal temperature reached 118F (2.5 hours).  I then let the roast rest at room temperature for 2 hours.  While resting, the temperature peaked at 133F after one hour, and then dropped to 125F one hour later (after a total of 2 hours):


I the finished at 500F for 10 minutes and carved immediately after taking it out:




Scallop potatoes:








For lunch today:


Will make au jus beef dips tonight or tomorrow.

Happy Holidays everyone!

Canugghead

Dayum, I nominate this as prime rib cook of all prime rib cooks this season, no offence to others 

GrateEggspectations

That looks incredible. Incredible. Very nicely done. Guess my invite got lost in the mail. 🙃

Hope you and yours are well and are enjoying the holidays. 

Edit: Where’d ya buy that rib roast? I’ve recently been buying a lot of my meat at the Costco Business Centre. It’s close to me, and the place is almost always empty. Also, can you please share your recipes?

paqman

GrateEggspectations said:

That looks incredible. Incredible. Very nicely done. Guess my invite got lost in the mail. 🙃

Hope you and yours are well and are enjoying the holidays. 

Edit: Where’d ya buy that rib roast? I’ve recently been buying a lot of my meat at the Costco Business Centre. It’s close to me, and the place is almost always empty. Also, can you please share your recipes?

No invitations, Christmas pretty much got cancelled here, it is just me and my wife.  All of my brother’s family is now in quarantine, home sick from COVID.  The kids are sick but OK, sister-in-law is in pretty bad shape.  Half of the other people we were supposed to see also tested positive so we are playing it safe and not seeing anyone.  Stay safe!

Got the prime rib roast for 15$/KG 3-4 weeks ago from Metro, 17$/KG this week I think (Canadian).

Recipe for the potatoes is from @nolaegghead and can be found here (I used the roasted garlic from the roast in the cheese sauce): https://eggheadforum.com/discussion/1188387/the-best-ever-potatoes-au-gratin-recipe/p1

The rub for the roast was basically a mix of:
2 tablespoons Dijon mustard
2 tablespoons tomato paste
1 tablespoon Meaux mustard
1 tablespoon Worcestershire sauce
2 cloves minced garlic
Coarse ground black pepper
Fresh thyme

johnmitchell

Absolutely superb. Great looking meal and post!!

Canugghead

@GrateEggspectations I find meat availability at Business and regular Costco hit n miss. We use flipp to check for weekly supermarket deals/availability, e.g. Dec 22-24 Loblaw and RCSS had AA prime rib 6.88/lb, the week before Metro had Angus prime rib 6.99/lb.

JohnInCarolina

Excellent prep, plan, and execution.  10/10 would eat!

Photo Egg

World Class cook right there!
And beautiful photos to match!

dbCooper

@paqman

Just fabulous, all the way around!

Canugghead

I feel sorry for the cow, got killed twice 

StillH2OEgger

Wow, that looks fantastic! Congrats. What a great cook.

Clay Q

Everything looks mouth watering, really nice cooking and photo's.  Thanks for sharing.  I'm inspired to make scalloped taters after seeing yours.  Merry Christmas!

lousubcap

As @Canugghead crowned, that finish is about the best I have seen here.
Given Boxing Day is close to my favorite movie day, here you go:
https://www.youtube.com/watch?v=b2_vbou3kxE  
Impressive across the board and appreciate the keys to finish.

2BAMBAM4

Yorkshire pudding for that prime rib? 

paqman

2BAMBAM4 said:

Yorkshire pudding for that prime rib? 

I never baked Yorkshire pudding, maybe it is time to change that!

caliking

O. M. G. 

So much awesome. Thanks for the recipes. I don’t have a set protocol for prime rib, so this has been bookmarked for the next try. 

CPFC1905

Saw the thread title so felt compelled to post this;


By explanation;
1) Hot Fuzz
2) Bloke on the right is a notorious Bond-blocker  @Ozzie_Isaac @JohnInCarolina @nolaegghead @Eoin
3) re; #1, this film was wasted on the public. So many Police in-jokes it could have been a training video.
4) I'll remind you there's no OT flag anymore.

JohnInCarolina

CPFC1905 said:

Saw the thread title so felt compelled to post this;


By explanation;
1) Hot Fuzz
2) Bloke on the right is a notorious Bond-blocker  @Ozzie_Isaac @JohnInCarolina @nolaegghead @Eoin
3) re; #1, this film was wasted on the public. So many Police in-jokes it could have been a training video.
4) I'll remind you there's no OT flag anymore.

Something tells me you're balls deep into the holiday spirits and vodka martinis over there, Ed.  

iudex

May I ask if you trimmed off the pelicule/dried out exterior? Your pictures seem to show untrimmed meat.

Have been doing some dry ageing myself and all sources specifically instruct to trim the outer part (causing additional loss).

If you did not, how was the outside of the meat during the meal.

Great cook btw! That is a cut of meat I think I cannot find here in Belgium.

OT: I LOVE Hot Fuzz 

paqman

iudex said:

May I ask if you trimmed off the pelicule/dried out exterior? Your pictures seem to show untrimmed meat.

Have been doing some dry ageing myself and all sources specifically instruct to trim the outer part (causing additional loss).

If you did not, how was the outside of the meat during the meal.

Great cook btw! That is a cut of meat I think I cannot find here in Belgium.

OT: I LOVE Hot Fuzz 

No trimming at all this time.   There was no dry/hard meat.  I do trim a bit when dry aging longer. 

paqman

@iudex if you prefer to trim, you can add the trimmings to the fond to make a better/richer broth.

nolaegghead

CPFC1905 said:

Saw the thread title so felt compelled to post this;


By explanation;
1) Hot Fuzz
2) Bloke on the right is a notorious Bond-blocker  @Ozzie_Isaac @JohnInCarolina @nolaegghead @Eoin
3) re; #1, this film was wasted on the public. So many Police in-jokes it could have been a training video.
4) I'll remind you there's no OT flag anymore.

I was about to post a YARP/(NARP?) that having only read the thread title. 

Flipping channels the other day and caught Hot Fuzz again.  Masterpiece.

nolaegghead

Food looks fantastic!

GrateEggspectations

My wife’s words while I showed her this post…. for a second time: “you know, I really don’t find cooked meat quite as exciting as you do.”

Leopoldstoch

JohnInCarolina

@Leopoldstoch - oh my

paqman

JohnInCarolina said:

@Leopoldstoch - oh my

yep

paqman

paqman said:

JohnInCarolina said:

@Leopoldstoch - oh my

yep

I should have replied: Yarp!