I got a beautiful 5 lb (pre-seasoned) Prime rib for Christmas and have NO idea how log to cook it !? - rotisserie prime rib
I have on my grill
How long should I cook for med rare, if I want the extreme means?
PLEASE HELP! Thank you!
Sunday, January 24, 2010
Rotisserie Prime Rib I Got A Beautiful 5 Lb (pre-seasoned) Prime Rib For Christmas And Have NO Idea How Log To Cook It !?
6 comments:
If you're cooking on the grill medium rare, that you want 15 minutes per pound.
I will have an outdoor grill now, usually in the oven, but this year I'm adventurous and all the laws have chosen, I have a piece of beef for every occasion, the family since the first time I have a dinner.
It sounds crazy, but makes the crust more favorable
grind in a grinder or processor, a country that offers a kind of onion paste an entire head of garlic chopped and pour the excess aqueous humor. (Here are the craziest, but it makes a juicy rib wonderful and I do not know at all) over a 2 or 3 tablespoons of mayonnaise and mix until a dough, and add a generous layer of noodles with this ugly mess, because it takes into juice and season awards. for salt, pepper and salt and pepper, cover will be (if necessary) and cook for 15 minutes per pound. which will be advantageous to insert a thermometer (1 to 2 U.S. dollars at a store or supermarket) to eliminate about 140 to (130 for rare) degrees and rest for 15 minutes (which continues to cook for the moment). I swear by This as the only means of cooking (pasta) with mayonnaise and always wants the people and not about 3 times a year.
So we really need a kitchen Themometer probe. I have this recipe several times with great success in the kitchen. Even without the aging process, dry or with a clay pot.
I have this recipe several times in the oven. It can be grilled adatped safer. But I recommend a probe. Who will make the proposal, for your work horse 120th The weight of it is easy to 135th
Dry-Aged Standing Rib Roast with Sage Jus
Preparation time:
35 min
Inactive Prep Time:
3 min
Cooking time:
4 h 0 min
Level:
Easy
Servings:
10 servings
1 (4) bone roast side are preferably at the end of the kidney
Canola oil to cover the roast
Kosher salt and freshly ground black pepper, roasted to cover the whole
1 cup water
1 cup red wine
4 leaves fresh sage
Remove the plastic wrapping or butcher paper on the grill. Permanent place of roast beef on half baking sheet with a rack. The support is for drainage is essential. PTowel tip a bit dry meat. This will help remove moisture from the meat. Place in a refrigerator at a temperature of 50 to 60 percent humidity and 34 to 38 degrees F. It can measure both with a refrigerator thermometer. Change the towels daily for 3 days.
Place a 16-inch round azalea terra cotta pot in a cold oven. Turn the planter with a lid on a pizza stone or the bottom of the pan. The oven should be warm, at first in order to avoid cracks in the terra cotta pieces. Turn the oven to 250 degrees F.
Remove meat from refrigerator and rub with canola oil. Think rub out the bones with oil, too. Once the meat is completely covered with oil to the meat with kosher salt, cover about half a teaspoon per bone. Then rub the pepper mill to cover the surface. The meat in a baking dish glass consumption slightly less than the length of the meat. These catch the fat for the sauce needed. Finally, insert a thermometer into the center of the meat and the system to 118 degrees. Place the roastPizza baking stone and ceramic, cover with the terra-cotta pot, and return to oven. Turn the oven to 200 degrees F and roast until the internal temperature is reached.
The roast and turn oven to 500 ° F. Remove the cap of clay and then heavy foil. Let roast rest until an internal temperature of 130 ° F. is reached. The meat reached again in the preheated oven at 500 degrees for about 10 minutes or until the crust you want. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.
Degrease the cooking juices from the glass. Place the pan over low heat and deglaze with 1 cup of water. Add wine and reduce by half. Releasing Roll the sage leaves between your fingers to flavors and aromas. Add sauce and cook for 1 minutes. Strain and serve on the side.
Luckily, the food is late tonight. Put it on your grill, pour the broth over the meat and onions for flavor. Cover. Bake at 250 for about 4-5 hours.
Luckily, the food is late tonight. Put it on your grill, pour the broth over the meat and onions for flavor. Cover. Bake at 250 for about 4-5 hours.
Wow, what a wonderful gift.
http://www.certifiedangusbeef.com/
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