- Thread starter coshoo
- Start date
gene bender
Well-known Member
look up recipes on your comp you will get lots of ideas.
Wheres Waldo
Member
What's an I.G.and A?. In Ioway, we have a grocery store called Fareway. They have a real meat counter where you can get whatever cuts you want along with advice on cooking. FAR better than Hy-Vee. Fareway is out of Boone, Iowa and Iowa, being a small State, it's not surprising to know the family that started the company (Cramer). I feel sorry for the folks that are 'prisoners' of stores I've heard of but have never seen. 'King Sooper, Dixie something, Kroger and Safeway. We DID have some Piggly Wiggly stores but they are gone, too.
Interesting......I live near Milwaukee Wisconsin, but whenever I am visiting my mother in E. Iowa I always stock up on meat at a Fareway store. It is so nice to have 5-6 butchers behind the meat cases......and people waiting in line to order what's displayed in the case or have something special cut for them.
In a rare defeat in the kitchen......my wife now does the prime rib when we have it on a special occasion. Mine came out pretty nice, but my wife decided to actually follow the directions on the label attached to the meat. The secret is to put the meat on a rack and put it in the oven at very high temp.....400?......do it for a short time......shut the oven off.....DO NOT open the door.....leave it set as long as you want....hours if you want....crank it back up when ready to finish and eat.
I'm sure there are very specific detailed recipes available with a search, but the general method I described really works.....and I am a prime rib snob !!!
I'm sure there are very specific detailed recipes available with a search, but the general method I described really works.....and I am a prime rib snob !!!
teddy52food
Well-known Member
I just had a rib eye for dinner. Fry it in a cast iron skillet using butter, salt & pepper. 1 inch thick, 5 minutes to a side. Nice red juices in the center. Wipe the pan with a slice of bread to get all the good cholesterol.
TomA in CA
Member
Prime rib is not from prime graded beef. I always wonder if it is from old cows.
Jegs
Member
- Location
- Wyanett Township, MN
My Grandparents called mopping up the grease with bread sop, as in git in there and sop it up!
Crazy Horse
Well-known Member
Teddy ...... my dad was a great cook and absolutely despised BBQ's (he claimed you lose too much juice) ...... he was a cast iron pan guy like you all the way. He'd get a couple of steaks, get the pan smoking (I mean SMOKING) hot, salt the pan and season it while smoking with a chunk of fat off the steak. More heat and then he'd drop the steaks in and about a minute or slightly more on each side. The kitchen was like you were fighting a forest fire .... and no smoke detector thank goodness. But man, those steaks were tender and juicy. My wife does that now and then, not so hot and not so smokey but she prefers the BBQ. Either way works for me.
gene bender
Well-known Member
There is a good reason for that price probably imported grass fed. Good prime rib will be 2-3 times that price or more is there plenty of fat on those cuts.
Brother in law was from Cashton, Wisconsin- his mother was Norwegian- she referred to the local IGA store as "the I, yee and A". You had your Luterans and your Catlicks in town- she was always in a hurry to get to the store after church "before the catlicks get there."
Oregon Tractor Jack
Member
2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons packed light brown sugar, 1 tablespoon dried oregano and 1 teaspoon smoked or sweet paprika.
That is what I used for the last one I cooked. I did it on my pellet smoker. Suspended the rib on a rack over a shallow pan. Put water in the pan for the first hour or so and then a can of beef broth. Fantastic.
OTJ
That is what I used for the last one I cooked. I did it on my pellet smoker. Suspended the rib on a rack over a shallow pan. Put water in the pan for the first hour or so and then a can of beef broth. Fantastic.
OTJ
Traditional Farmer
Well-known Member
- Location
- Virginia
Sounds good about the way I like a ribeye maybe 3 or 4 minutes to a side,also put Montreal Steak seasoning on them.
Adirondack case guy
Well-known Member
I would prefer to continue to live!!! so killer recipes don't interest me!! HeHe.
Some garlic, salt and pepper, touch of thyme, and onion salt works for me.
Loren
Some garlic, salt and pepper, touch of thyme, and onion salt works for me.
Loren
steve19438
Well-known Member
never a big fan of PR. gimme a chuck roast any day instead.
coshoo........low and slow is the way to go. Prime rib at 200*F fer about 4-hrs will give you med-rare. Then HOT frying pan to sear the outsides fer flavor. When I wuz flying fer the Appolo man-to-moon program, there was this 1st-class hotel/restaurant in Sidney, Aust that served a "Carpet-Bagger" steak. 2-in of filet-mignon with a hole sliced into the middle and stuffed with oysters. yum-yum........now why am I hungry? Dell
Traditional Farmer
Well-known Member
- Location
- Virginia
They are delicious cooked right,the company I used to work for had the caterers bring one every year to the Christmas party great eating.
BarnyardEngineering
Well-known Member
- Location
- Rochester, NY
I take an entire prime cut (15+lbs boneless), dust it with Emeril's Essence (probably not necessary), and cook to medium rare in a Char-Broil Big Easy oil-less turkey fryer.
They call it a "fryer" but it is really an infrared cooker similar to the "salamander" at a restaurant. No oil. In fact there's a big hole in the bottom where you put a tray to catch the drippings.
We have a couple places in the area famous for prime rib, and everybody that's tasted it says mine's better.
They call it a "fryer" but it is really an infrared cooker similar to the "salamander" at a restaurant. No oil. In fact there's a big hole in the bottom where you put a tray to catch the drippings.
We have a couple places in the area famous for prime rib, and everybody that's tasted it says mine's better.
rub with soy sauce salt and pepper it and cut slits to put cloves of garlic cloves of gallic or sprinkle with garlic powder. Put in a roasting pan fat side up. Pre heat oven to 500 degrees cook for 5 mins a pound and leave rest in the oven for 2 hours time varies by weight and how well or rare you want it . 8lb roast would be 40min at 500 and then 2 hours resting will give you a medium rare roast And be sure not open the oven door until its done. Comes out tender and juicy Yum
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