tjhunt2 Report post Posted December 21, 2011 Thought I would share a present Peg & I recieved at the get-together Friday night. With Peg liking to cook and me liking to eat it was the perfect gift. Peg came down with some sort of bug so I was left to do the cooking. I looked over many recipes before running to Fry's and decided prime rib, steam aspapagus, and bake potatoes were the menu. Here are a few pics as I prepared this awesome gift of meat. A few ingredients. Garlic inplants, olive oil rubbed, and kosher salt & fresh ground pepper. Cook in 350deg. Take out of oven at 135 internal deg. Steamed the sparagus. testing the red wine bofore adding to the Au Jus. Tented for 20min. I let Peg do the honors. Classic tv try The next day leftovers in to frence dip Thanks so much Hector aka Chef. Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted December 22, 2011 Looks good! My dad just tried an AWESOME new recipe... 5 minutes at 500* per pound, then shut the oven off and let it sit for 2 hours. Was AWESOME last weekend. Course, yours looks pretty good too TJ Share this post Link to post Share on other sites
CouesWhitetail Report post Posted December 22, 2011 Looks like you did a great job TJ! That made me go out and have steak for dinner! Share this post Link to post Share on other sites
lucky2hunt Report post Posted December 22, 2011 Wow TJ! I just read this after I had my elk burrito for dinner... As much as I love elk, this looks incredible and I feel a little 'let down' by my dinner tonight! P.S. Love the wine tasting! Share this post Link to post Share on other sites
Pine Donkey Report post Posted December 22, 2011 Each year I cook a 20 pound standing rib roast on Christmas day. You have my mouth watering! Share this post Link to post Share on other sites
bonecollector Report post Posted December 22, 2011 Looks delicious Tj. You better watch out Peg will have you cooking all the time now. Share this post Link to post Share on other sites
Chef Report post Posted December 22, 2011 TJ! Great job with the cooking my man! That is absolutely mouth watering! So glad you two enjoyed it, as you definitely deserve it. I think you'll agree, there is nothing like that meat market for quality beef. Merry Christmas again and also thanks again for hosting the get together. Share this post Link to post Share on other sites
Elkaddict Report post Posted December 22, 2011 Ditto to all the comments! Gotta go get something to eat! Share this post Link to post Share on other sites
Red Rabbit Report post Posted December 22, 2011 Schmecht Gut. Peg probably will get "buggy" more often now. Glad you saved that wine bottle from near death with some mouth-to-mouth resuscitation. Share this post Link to post Share on other sites
Coues 'n' Sheep Report post Posted December 22, 2011 Oh Yeah, TJ!!!! Awesome! I am throwing an 8lb Prime Rib on the Smoker about 11am for our formal family Christmas dinner to day... and you just made my day seeing yours!! Share this post Link to post Share on other sites
CouesWhitetail Report post Posted December 22, 2011 I showed your post to Paul (aka willhunt4food) and he says we should have just driven over to your house for dinner!! Share this post Link to post Share on other sites
Coach Report post Posted December 22, 2011 Man that looks great! Awesome job, TJ. I'll be doing the 4th installment of my Christmas Prime Rib this year. So far, the first one came out the best - beginner's luck I guess. Yours sure looks like it came out really good! Share this post Link to post Share on other sites
Chef Report post Posted December 22, 2011 I keep coming back and checking out the pic of Peg slicing that bad boy! I absolutely LOVE the marbled cap on a ribeye and that roast's cap is HUGE! You got a good one! (Guess what I just decided to cook for Christmas! Lol!) Share this post Link to post Share on other sites
AZbowhntr Report post Posted December 23, 2011 Well in that case I guess I know where I'm going for Christmas dinner. Forget the family. TJ, that looks incredible. I wish I would have been in town the other night to come over. Looks like it was a great time. Share this post Link to post Share on other sites
Coach Report post Posted December 23, 2011 TJ, I don't want to "jack" your thread, but since we are on the topic of cooking up a perfect standing rib roast, and since we have so many people who have done it well, and probably as many who have messed one up, I would love to hear from the fellow CWT members about how to do a perfect rib roast. I've got a nice hunk just waiting to be cooked up, but I don't want to blow it. Here's how I've done it in the past. I sear both ends in a hot skillet with olive oil, to keep the juices inside - just brown on both ends. Then I smear the outside in olive oil and pack on a dry rub of galic, kosher salt and some black pepper. Then i put it in the oven at 350 and watch the internal temp to make sure it doesn't go over 120. I pull it out at 120'ish, put some foil over it and let it stand. Usually this will give a good outer cook with a tasty crust and the inside still hot but not "cooked". Just curious how other prepare a standing rib roast. I've heard others cook it really hot then turn off the heat, and basically let it cool itself. Seems like with this cut you just want enough heat to sear it ouside and let it cool outwardly. So then comes the question of Au Ju, do you heat up beefstock separately or do you use the drippings from the standing roast, or do you combine them? Share this post Link to post Share on other sites
