King of the Roasts Prime Rib

QBabe

<p />WOW! This cook was amazing...my monster 8 lb roast took 5 hrs/15 minutes to reach 140° internal...temps ranged from 220° - 260° and it did melt in your mouth...![p]

Bordello

QBabe,
Very nice indeed, is there any left?????? What did you have with it???[p]New Bob

Stogie

QBabe,[p]Great job!! Glad you enjoyed it![p]Stogie

Unknown

QBabe, when you cook one of these beauties, i assume you cook it on a rack over a drip pan. do enough juices come out during cooking for the au jois or do they cook in the drip pan and solidify. Help me here as after looking at your masterpiece I want to do one this weekend. thanks.

QBabe

slicktop,[p]Mine had lots of juice in the roasting pan when I was done. In the recipe, it said to add red wine or beef broth to the juices and then reduce by half. I added broth and it was a nice compliment for the beef. I also did the horseradish sauce listed as well. Sure was tender and VERY good! I'm going to try to add the URL to the original thread so you can get the recipe, but if I can't get it right, I'll re-post it for you.[p]Hope yours turns out as well...![p]QBabe
:-)

[ul][li]Prime Rib Recipe and Thread[/ul]

QBabe

New Bob,[p]Lots of leftovers - it was an 8 lb roast for 2 people...heee! A bit of overkill, I'll admit, but God what a treat! Gonna give my brand new Food Saver a try after tonight's leftovers and see how I can preserve it for some future meals.[p]To go along with it, we served Sweet and Sour Cucumbers from "Smoke and Spice" and a recipe from Stephen Raichlin's (sp?)"Barbecue Bible", though the name of the recipe escapes me at the moment. Essentially, I precooked some red potatoes, then roasted the sliced potatoes which were drizzled in melted butter and minced garlic and cooked on a veggie grid for 2-4 minutes per side at around 400° while the roast rested.[p]One very outstanding meal![p]QBabe
:-)

QBabe

slicktop,[p]Just FYI, this was my very first prime rib, on a ceramic cooker, or otherwise...I've never done one before yesterday, so I was REALLY pleased with the results. So be confident...the cooker does the work for you by design! You just have to wait for it to be done...and sit there smelling it the whole time![p]You won't regret it...[p]QBabe
:-)

LasVegasMac

QBabe,[p]Ah yes, yet another example of why mankind eats meat - red meat![p]Man, that looks good. Nice job![p]LVM

ravnhaus

Ummmmmmmmmm.........

Big Ed

QBabe,[p]What a beauty!!! Nice job.[p]I always catch the drippings because I like to make Yorkshire Pudding to go with the roast.[p]Big Ed

QBabe

Big Ed,[p]Never had Yorkshire Pudding...is it hard to do?[p]QBabe
:-)

Big Ed

QBabe,[p]No. About the same as pop overs. Only problem is sometimes it doesn't rise and I can never figure out why. I'd list receipe but can't recall exact formula. Try any good cook book. I use James Beard's.[p]Big Ed

dublin

Big Ed,
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

dublin

QBabe,[p]Try this[p]http://www.foodtv.com/foodtv/searchResults/1,6281,,00.html