Wow that looks good! I wanted bone in but could not get one large enough. Maybe I do another roast next weekend for myself
* 1 teaspoon cayenne pepper * 1 package fresh rosemary * 6 cloves garlic * 1 package fresh thyme * Extra-virgin olive oil as needed * Kosher salt * Fresh ground pepper
It was good! Outside medium and center was medium rare. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
sheesh, there are some serious rib/roast cookers here. Well done folks! (well, "medium rare done" I guess is more appropriate)
It was amazing how much we had left over. Breakfast was a prime rib hash. Used the mashed potato for potato pancakes. Lunch was prime rib cheesesteak sandwiches. For dinner... don’t know if I can do 4 straight prime rib meals. Arteries getting thick.
You bet. Works best in a food processor where you drizzle in the EVOO last. Need to make a paste so it sticks...no slurries!
Hi and thanks Tom! And best wishes to you and your’s for 2020. I was reading in here for ideas, with some lamb to prepare. I have a rack and some belly. Rendered out some suet yesterday and made cracklings, then added those to some potatoes and carrots.
Prime rib - 225 smoked for 3 hours - wrap and refrigerate , slice the next day cold 3 hours before serving, let it get to room temp, warm at 150 and serve Image Unavailable, Please Login
More smoked tenderloin tonight , wings , charcuterie , fried wontons , bbq sliders , etc Image Unavailable, Please Login Image Unavailable, Please Login