High Gravity_IHB
New member
momopi said:
In case anyone is interested, Superior market in City of Industry is located in the "Spearmint Rhino Plaza." SR's corporate office was there for many years but I believe they have moved to Norco.
Where to buy (uncooked) prime rib?
- Thread starter momopi_IHB
- Start date
NEW -> Contingent Buyer Assistance Program
In case anyone is interested, Superior market in City of Industry is located in the "Spearmint Rhino Plaza." SR's corporate office was there for many years but I believe they have moved to Norco.
I did this method one year and it worked great:
Foolproof Standing Rib Roast
If you did it that way, you could actually put it in as soon as you got home for lunch and turn the oven off right before you leave (for an hour lunch break.) Then there is no oven to monitor while you're gone and no hazards to worry about. I like my rib roast more on the medium side so I extended the initial cooking time an extra 30 min, I think. You could always turn it up when you get home for the night if you feel it needs more heat, or start it off a little higher - maybe 400-425 degrees. Hope this helps. Good luck!
I had some timing issues. The dinner service is at 6:30pm and I originally planned to roast it to 120F during my lunch break, then reheat for 10 mins at 6pm, take it out and let it stand for 20-30 min before serving. Since I plan to reheat it, it's critical that it's not over-cooked. With beef it's almost always better to error on the rare side than well done.
So I was looking at it at 110F thinking, no problem... did some cleaning in living room, went back to the kitchen and saw it at 130-132F. @_@!
I have another 4.5 lb that I can cook the old way at 325F to medium rare (15 mins per lb). If I scramble home right after work, I think I can just barely make it.
130? Still sounds on the medium rare to rare side to me. Are you sure it is overcooked? Or do you mean that it will be overcooked by the time you serve? I guess you are probably eating now as I type...but I hope it worked out. You could have just held it at around 130 in the oven until serving time, then just sear it on a hot griddle before serving if it was not overdone. Let us know how it came out and if your second one was a success.
Ok, I didn't see your second message at the time I posted, makes sense, I hope it worked out for you.
I took the 130F prime rib out, wrapped it in foil and let it sit from 1:15pm to 6pm before I reheated it for 10 mins. When I cut it open it was medium in the center, and medium-well toward the edges. On the bottom it was still quite red. I thought it'd have been medium well throughout, but didn't want to cut into it at 1:15pm to check, because I didn't want the juices to flow out from a cut.
Overall, thumbs up! Wish I had a real carving knife through.
I left the roasting pan with the drippings in the oven, heated it to 450F until crackling, then poured in my Yorkshire pudding batter. I cooked it for 20 mins and it came out a little over-done on the edges. Next time I'll do 15 mins instead. Taste great with gravy dip!
I suspect the original recipe was to cook the pudding in a pie pan. The roasting pan is far bigger and made a "thin"-ish Yorkshire pudding, but still very good.
The prime rib that I used last night was purchased from Pomona Food Locker. After cutting the string netting, the bones on bottom fell right off. I think they pre-cut the bones? I got the pre-seasoned one from them and it tasted very good. They usually stock large prime ribs (>10 lbs) but you can ask them to cut it for you. I highly recommend their prime rib at $5.99/lb.
p.s. I've heard some people cook prime rib with honey? Anyone have recipe or experience?
p.s. #2: Saw prime rib for sale at Ralphs for $4/lb.
In case anyone is interested, Superior market in City of Industry is located in the "Spearmint Rhino Plaza." SR's corporate office was there for many years but I believe they have moved to Norco.
trabucodom_IHB
New member
Many years ago I worked at a steakhouse and we would slow cook our prime rib overnight. I cannot remember the temp, probably around 170degrees, put in at about 10 pm, and would be ready for the next day. Our prime rib was always very tender and rare to medium rare. We would sear it a little on the grill to make it medium or more for those who requested it.
I found this slow cook recipe on the internet: http://davidsdishes.com/2006/12/26/slow-cooked-prime-rib/
In that recipe he recommends cooking in the oven 6 hours at 200 until you reach an internal temp of around 130. Maybe you can drop the temp a little so that you can put it in before work, check on it during your break and have it ready in time for your dinner.
I found this slow cook recipe on the internet: http://davidsdishes.com/2006/12/26/slow-cooked-prime-rib/
In that recipe he recommends cooking in the oven 6 hours at 200 until you reach an internal temp of around 130. Maybe you can drop the temp a little so that you can put it in before work, check on it during your break and have it ready in time for your dinner.
SoCal78_IHB
New member
momopi said:
I did this method one year and it worked great:
Foolproof Standing Rib Roast
If you did it that way, you could actually put it in as soon as you got home for lunch and turn the oven off right before you leave (for an hour lunch break.) Then there is no oven to monitor while you're gone and no hazards to worry about. I like my rib roast more on the medium side so I extended the initial cooking time an extra 30 min, I think. You could always turn it up when you get home for the night if you feel it needs more heat, or start it off a little higher - maybe 400-425 degrees. Hope this helps. Good luck!
momopi_IHB
New member
X_X I accidentally cooked the prime rib to 130F instead of 120F.
Fortunately I have another (smaller) one that I can TRY to cook to medium rare before dinner serving at 6:30pm. It'd be a rush job with no standing time.
What to do with a well done prime rib? X_X Smother with gravy?
Fortunately I have another (smaller) one that I can TRY to cook to medium rare before dinner serving at 6:30pm. It'd be a rush job with no standing time.
What to do with a well done prime rib? X_X Smother with gravy?
bltserv_IHB
New member
When I did my last Prime Rib/Roast. I got one of those Electronic Thermometers.
It has a Alarm to warn you when the probe hits like 120 so you can get it out in time.
Like $ 25.00 at Bed Bath Beyond.
Otherwise I keep opening the damn door to get a good look at the Temp on the old
style analog type.
Practice makes perfect.
It has a Alarm to warn you when the probe hits like 120 so you can get it out in time.
Like $ 25.00 at Bed Bath Beyond.
Otherwise I keep opening the damn door to get a good look at the Temp on the old
style analog type.
Practice makes perfect.
fumbling_IHB
New member
The 130 degree might be perfect, that's far from well done IMHO. I slow roast mine until it hits 145 degrees, at that temp after 1 hour sitting, it's slightly pink and medium doneness and not dry at all. To me, any lower than 145 degrees and there's too much red liquid after cutting for my taste. I think 160 degrees is well done and dry and not tasty. That's the benefit of having two separate roasts instead of one, you can have two levels of doneness. I'm cooking rib roast for Christmas Eve, got two rib roasts and plan to take one out early for guests who like it a bit more rare, and leave one in for guests who like it medium well. I definitely have to get a wireless temp probe so I don't have to keep on opening the oven towards the end.
momopi_IHB
New member
fumbling said:
I had some timing issues. The dinner service is at 6:30pm and I originally planned to roast it to 120F during my lunch break, then reheat for 10 mins at 6pm, take it out and let it stand for 20-30 min before serving. Since I plan to reheat it, it's critical that it's not over-cooked. With beef it's almost always better to error on the rare side than well done.
So I was looking at it at 110F thinking, no problem... did some cleaning in living room, went back to the kitchen and saw it at 130-132F. @_@!
I have another 4.5 lb that I can cook the old way at 325F to medium rare (15 mins per lb). If I scramble home right after work, I think I can just barely make it.
trabucodom_IHB
New member
momopi said:
130? Still sounds on the medium rare to rare side to me. Are you sure it is overcooked? Or do you mean that it will be overcooked by the time you serve? I guess you are probably eating now as I type...but I hope it worked out. You could have just held it at around 130 in the oven until serving time, then just sear it on a hot griddle before serving if it was not overdone. Let us know how it came out and if your second one was a success.
trabucodom_IHB
New member
trabucodom said:
Ok, I didn't see your second message at the time I posted, makes sense, I hope it worked out for you.
SoCal78_IHB
New member
I hope it worked out well for you, momo. I just checked my classic red-&-white-checked "Better Homes and Gardens" cookbook to see what it says about temps. It says for a rib roast the temp will rise 5-10 degrees when covered with foil and standing 15 minutes. It says: Pull out at 135 degrees. Temp will rise to 145 producing medium-rare. If pulled out at 150, temp will rise to 160 producing medium. I'll bet your roast turned out great.
momopi_IHB
New member
trabucodom said:
I took the 130F prime rib out, wrapped it in foil and let it sit from 1:15pm to 6pm before I reheated it for 10 mins. When I cut it open it was medium in the center, and medium-well toward the edges. On the bottom it was still quite red. I thought it'd have been medium well throughout, but didn't want to cut into it at 1:15pm to check, because I didn't want the juices to flow out from a cut.
Overall, thumbs up! Wish I had a real carving knife through.
I left the roasting pan with the drippings in the oven, heated it to 450F until crackling, then poured in my Yorkshire pudding batter. I cooked it for 20 mins and it came out a little over-done on the edges. Next time I'll do 15 mins instead. Taste great with gravy dip!
I suspect the original recipe was to cook the pudding in a pie pan. The roasting pan is far bigger and made a "thin"-ish Yorkshire pudding, but still very good.
The prime rib that I used last night was purchased from Pomona Food Locker. After cutting the string netting, the bones on bottom fell right off. I think they pre-cut the bones? I got the pre-seasoned one from them and it tasted very good. They usually stock large prime ribs (>10 lbs) but you can ask them to cut it for you. I highly recommend their prime rib at $5.99/lb.
p.s. I've heard some people cook prime rib with honey? Anyone have recipe or experience?
p.s. #2: Saw prime rib for sale at Ralphs for $4/lb.