Christmas dinner question for Cyber

[Coaltrain]

Robb, and I'm open to any other suggestions from you foodies

I picked up a nice rib eye roast for Prime rib for Christmas dinner.
How do you suggest I season it so it does not taste like a standard roast beef?
and
The best temperature to bake it at to keep it tender?

For sides, we are keeping it simple with dill carrots and garlic mashed potato's.

[Lee The Locksmith]

Dec 20, 2014 17:41:37 GMT -5 Coaltrain said:

Robb, and I'm open to any other suggestions from you foodies

I picked up a nice rib eye roast for Prime rib for Christmas dinner.
How do you suggest I season it so it does not taste like a standard roast beef?
and
The best temperature to bake it at to keep it tender?

For sides, we are keeping it simple with dill carrots and garlic mashed potato's.

My guess is he'll need 2 know what size it is for best cooking temp and how long

[Coaltrain]

Dec 20, 2014 19:17:56 GMT -5 Lee The Locksmith said:

Dec 20, 2014 17:41:37 GMT -5 Coaltrain said:

Robb, and I'm open to any other suggestions from you foodies

I picked up a nice rib eye roast for Prime rib for Christmas dinner.
How do you suggest I season it so it does not taste like a standard roast beef?
and
The best temperature to bake it at to keep it tender?

For sides, we are keeping it simple with dill carrots and garlic mashed potato's.

My guess is he'll need 2 know what size it is for best cooking temp and how long

Shhh, I'm waiting for the Master.....

[cyberobb99]

Dec 20, 2014 17:41:37 GMT -5 Coaltrain said:

Robb, and I'm open to any other suggestions from you foodies

I picked up a nice rib eye roast for Prime rib for Christmas dinner.
How do you suggest I season it so it does not taste like a standard roast beef?
and
The best temperature to bake it at to keep it tender?

For sides, we are keeping it simple with dill carrots and garlic mashed potato's.

I prefer to rub my beef roasts with a salty/savory mix. Montreal Steak Seasoning is my favorite. You can make any sort of rub you want, but generally my beef rubs always include coarse salt, fresh black pepper, garlic and parsley. Montreal has those & some other ingredients as well. Take the roast out of the fridge for an hour or 2 before cooking so that it doesn't start out ice cold. Rub it well with your spices at least a half hour before cooking. Avoid puncturing the meat (which lets juices run out), except when you're testing it with a thermometer. When it's done cooking let it rest for half an hour before slicing it, and when you do, cut thin slices.
There are two schools of thought regarding roast beef. "Low & Slow" and "Hot & Fast". With tender cuts like you have I follow the latter. A fast, high temperature oven will seal the meat, holding in the juices. At 475 degrees, you'll cook it for about 4 minutes per pound at that temperature to seal it. Then, turn your oven down to 300 degrees to finish it. The finish will take roughly more 10 minutes per pound...but use your thermometer to get to your desired temp. I suggest taking it out of the oven at somewhere between 125-130 degrees for a medium rare finish. If you don't like your meat pink you can go a bit higher, but you do risk it getting dry on you. Letting it rest for 30 minutes before slicing will help.

[Deleted]

Robb, my Thermapen is the most important tool in the kitchen when it comes to cooking meat. Every cook should own one of these amazing devices.

www.thermoworks.com/products/thermapen/

[Coaltrain]

Dec 21, 2014 12:15:47 GMT -5 cyberobb99 said:

Dec 20, 2014 17:41:37 GMT -5 Coaltrain said:

Robb, and I'm open to any other suggestions from you foodies

I picked up a nice rib eye roast for Prime rib for Christmas dinner.
How do you suggest I season it so it does not taste like a standard roast beef?
and
The best temperature to bake it at to keep it tender?

For sides, we are keeping it simple with dill carrots and garlic mashed potato's.

I prefer to rub my beef roasts with a salty/savory mix. Montreal Steak Seasoning is my favorite. You can make any sort of rub you want, but generally my beef rubs always include coarse salt, fresh black pepper, garlic and parsley. Montreal has those & some other ingredients as well. Take the roast out of the fridge for an hour or 2 before cooking so that it doesn't start out ice cold. Rub it well with your spices at least a half hour before cooking. Avoid puncturing the meat (which lets juices run out), except when you're testing it with a thermometer. When it's done cooking let it rest for half an hour before slicing it, and when you do, cut thin slices.
There are two schools of thought regarding roast beef. "Low & Slow" and "Hot & Fast". With tender cuts like you have I follow the latter. A fast, high temperature oven will seal the meat, holding in the juices. At 475 degrees, you'll cook it for about 4 minutes per pound at that temperature to seal it. Then, turn your oven down to 300 degrees to finish it. The finish will take roughly more 10 minutes per pound...but use your thermometer to get to your desired temp. I suggest taking it out of the oven at somewhere between 125-130 degrees for a medium rare finish. If you don't like your meat pink you can go a bit higher, but you do risk it getting dry on you. Letting it rest for 30 minutes before slicing will help.

Wonderful! Thanks! I have a meat thermometer that stays in the meat when it's cooking. Nice beeping sound lets me know when it reaches the correct temp. Nice because I don't have to keep checking it.

[Lee The Locksmith]

Dec 21, 2014 12:44:16 GMT -5 @chadgristlethrob said:

Robb, my Thermapen is the most important tool in the kitchen when it comes to cooking meat. Every cook should own one of these amazing devices.

Perfect tool for the kitchen back-stabber

[Deleted]

Dec 21, 2014 15:58:53 GMT -5 Lee The Locksmith said:

Dec 21, 2014 12:44:16 GMT -5 @chadgristlethrob said:

Robb, my Thermapen is the most important tool in the kitchen when it comes to cooking meat. Every cook should own one of these amazing devices.

Perfect tool for the kitchen back-stabber

As you bring your bullshit into yet another thread...

The only person who back stabs you is YOU. You really feel that I back stabbed you, or is this just more of your internet games? Trying to intentionally get yourself banned on two forums, owners giving you endless chances to knock it off, having nearly everyone on the forum complaining about your bullshit, then ultimately getting banned (which is what you wanted all along because the owner wouldn't give you the keys) and then calling ME a back stabber?? In that case the entire membership are back stabbers too. You constantly back stabbed almost every member over there. Manic paranoia much do you?

I'm getting really f-ing sick and tired of your constant attacks here. It's not funny at all but it's just a big game to you, now isn't it? So run off to your ex, tell her some more of the lies you make up in your head, and get her to post backing up your bullshit lies about me. I honestly don't give a shit if anybody believes you anymore. Done.

[Lee The Locksmith]

Stop leaving long replies...itz un-becoming

Now tell us how much yer probe thingy costs and where can we buy one, you putz

Does it REALLY cost $96.00 ? !!!!

[Coaltrain]

Dec 21, 2014 16:18:05 GMT -5 @chadgristlethrob said:

Dec 21, 2014 15:58:53 GMT -5 Lee The Locksmith said:

Perfect tool for the kitchen back-stabber

As you bring your bullshit into yet another thread...

The only person who back stabs you is YOU. You really feel that I back stabbed you, or is this just more of your internet games? Trying to intentionally get yourself banned on two forums, owners giving you endless chances to knock it off, having nearly everyone on the forum complaining about your bullshit, then ultimately getting banned (which is what you wanted all along because the owner wouldn't give you the keys) and then calling ME a back stabber?? In that case the entire membership are back stabbers too. You constantly back stabbed almost every member over there. Manic paranoia much do you?

I'm getting really f-ing sick and tired of your constant attacks here. It's not funny at all but it's just a big game to you, now isn't it? So run off to your ex, tell her some more of the lies you make up in your head, and get her to post backing up your bullshit lies about me. I honestly don't give a shit if anybody believes you anymore. Done.

You cry a lot

Lee is my friend, you are not

[Deleted]

This post is hidden ^^^^^^^^^

And the one above it.

[Lee The Locksmith]

Dec 21, 2014 17:14:40 GMT -5 Coaltrain said:

You cry a lot

Lee is my friend, you are not [/quote]

Unless i'm reading the link wrong, FRed's probe thingy costs $96.00 !!

Don't know bout you, but eye DEFINATLY can buy a BUNCH of regular tried and true thermometers for THAT price !!! LOL


Eye guess Jeff is Mr. money-bags after all

[Deleted]

Dec 21, 2014 12:44:16 GMT -5 @chadgristlethrob said:

Robb, my Thermapen is the most important tool in the kitchen when it comes to cooking meat. Every cook should own one of these amazing devices.

www.thermoworks.com/products/thermapen/

The website says three second readings. I don't know why it says that because the readings are instant from my experience.

[Coaltrain]

Dec 21, 2014 21:13:33 GMT -5 Lee The Locksmith said:

Dec 21, 2014 17:14:40 GMT -5 Coaltrain said:

You cry a lot

Lee is my friend, you are not

Unless i'm reading the link wrong, FRed's probe thingy costs $96.00 !!

Don't know bout you, but eye DEFINATLY can buy a BUNCH of regular tried and true thermometers for THAT price !!! LOL


Eye guess Jeff is Mr. money-bags after all [/quote]


The Eye's have it then!

[cyberobb99]

Three second readings are pretty impressive....mine takes 10-15 seconds if it has to go high enough. Ah...what do you expect for 10 bucks anyway? LOL. At least it's accurate.