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10-15-2011, 06:09 PM
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#26 | | Banned By Establishment
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let us know how it went
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10-15-2011, 10:19 PM
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#27 | | My homepage has been set to RS
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Hey guys,
so the dinner guest all left.
Overall the dinner went well, there is definately room for improvement next time.
I ended up going with the traditional method of 450 for 15min then 250 until internal temp reached 120 before i pulled it out of the oven and let it rest for an hour.
The only problem was by the time I carved the PR, the meat was no longer warm......maybe i let it rest for too long.
Also the roast didnt quite get the crust that I wanted, maybe next time I should sear it at 500 or 550 rather than 450.
I served the PR with some garlic white chedder mash potato with bacon bits and truffle oil, and some bacon wrapped asparagus.
Served the guests some beer steamed mussel with italian sausage and bacon. Used the African beer "Tusker" to steam clams, which actually turned out really well.
Below are some pics, my plating/presentation is a bit lacking.   
Thanks again to everyone for all the help and suggestions
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10-15-2011, 10:46 PM
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#28 | | RS Veteran
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That actually looks pretty good! 
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11-01-2011, 03:53 AM
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#29 | | Even when im right, revscene.net is still right!
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11-01-2011, 07:41 AM
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#30 | | Rs has made me the woman i am today!
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Method X totally works..I've done this about 5 times now...... always turns out perfect...
you do need a newer oven or one that traps in heat really well....
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11-01-2011, 08:08 AM
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#31 | | Hyde's Understudy
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How about the au jus?
how do you make that? just collect the drippings>?
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11-01-2011, 08:45 AM
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#32 | | Hyde's Understudy
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How about the au jus?
how do you make that? just collect the drippings>?
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11-01-2011, 10:08 PM
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#33 | | Helps you change your flat, doesn't hit on your girlfriend while doing so
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awesome video!
Going to try it tomorrow!
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11-02-2011, 09:21 AM
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#34 | | Revscene.net has a homepage?!
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I use method Y. Works very well with a probe thermometer. Quote:
Originally Posted by BlackZRoadster How about the au jus?
how do you make that? just collect the drippings>? | After resting meat, remove beef from roasting pan. Remove most of the fat(i keep it for cooking other stuff) Put roasting pan over a burner over low heat and deglaze with red wine and water. I use 1 cup of water and 1 cup of red wine.
Slowly scrape the pan with a spatula while the sauce reduces to half. You can cook with some aromatics briefly if you like.
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11-02-2011, 11:16 AM
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#35 | | McLyin'
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looks good whens the next dinner party?
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11-02-2011, 11:21 AM
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#36 | | WHAT? NO FOOD?
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Originally Posted by BlackZRoadster How about the au jus?
how do you make that? just collect the drippings>? | Add the beef broth into the pan with drippings, stir for a bit, and strain it.
Unless you want to make the gravy... Add cornstarch or flour to it. No need to strain it.
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06-23-2012, 12:33 PM
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#37 | | sneaky beaky like
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Originally Posted by cho trad way x 10
something about leaving it out for 6 hours till room temp makes me weary
i did a small catering for work, about a 10 pound prime rib, 275F for about 2 hours, took it out when it was sitting at about 120F internal temp, tasty tasty | lots of time down the road
i've switched to the sitting on the counter for 6 hours method, perfect EVERY time since i've switched just a note of anyone cares
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06-23-2012, 03:52 PM
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#38 | | RS.net, helping ugly ppl have sex since 2001
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Cooking one tomorrow as well and just going to use the usual method I've been doing.
Bake at 350
Pour a little water over it every hour
Once the internal temp gets to 125 i'm a happy camper
Take it out and just let it rest for at least a couple hours
An hour prior to serving I let it sit back in oven for 150, hot enough to keep it warm but not hot enough to really be cooking it anymore
I gotta admit though, tempted to try method X.
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06-23-2012, 04:54 PM
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#39 | | I have named my kids VIC and VLS
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^ what does it end up cooking to? Medium?
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06-23-2012, 05:09 PM
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#40 | | RS.net, helping ugly ppl have sex since 2001
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| Quote:
Originally Posted by Hondaracer ^ what does it end up cooking to? Medium? | Comes out to med rare possible just slightly under that. You have to make sure to take it out at 125 internal temp though so at some point you gotta keep watch. I've gone over a couple times to 135 and the middle was med rare but the ends were more like medium.
Regardless though letting it rest for a while should not be overlooked. Last time I started way too late and was only able to let it rest for 30 mins and it was just not quite the same.
As for rub I don't do anything fancy, just rub the shit out of it with montreal steak spice and some seasoning salt. I'm quite basic and cooking skills are limited but it works.
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06-23-2012, 05:31 PM
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#41 | | I have named my kids VIC and VLS
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gonna have to do one next weekend i think, fuck the one above looks awsome
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