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Last night's Prime Rib

marcdc
marcdc Posts: 126
in Beef
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

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Comments

  • dmchicago
    dmchicago Posts: 4,519
    Yeah! Beautiful cook my man!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • johnmitchell
    johnmitchell Posts: 7,354
    Great spread 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • dbCooper
    dbCooper Posts: 2,678
    Very nice!  Thanks for sharing.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • JohnInCarolina
    JohnInCarolina Posts: 34,663
    That’ll do!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • paqman
    paqman Posts: 4,919
    I miss the days we could have visitors, nice cook!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 36,660
    Nailed that cook.  Impressive finish.  Congrats.  Great sear pic as well.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • buzd504
    buzd504 Posts: 3,877
    Love oxtail.  Well done.
    NOLA
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  • SonVolt
    SonVolt Posts: 3,316
    edited March 2021
    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 
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  • marcdc
    marcdc Posts: 126
    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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