RV.Net Open Roads Forum: Camp Cooks and Connoisseurs: Fool Proof Prime Rib

RV Blog

  |  

RV Sales

  |  

Campgrounds

  |  

RV Parks

  |  

RV Club

  |  

RV Buyers Guide

  |  

Roadside Assistance

  |  

Extended Service Plan

  |  

RV Travel Assistance

  |  

RV Credit Card

  |  

RV Loans

Open Roads Forum Already a member? Login here.   If not, Register Today!  |  Help

Newest  |  Active  |  Popular  |  RVing FAQ Forum Rules  |  Forum Posting Help and Support  |  Contact  

Search:   Advanced Search

Search only in Camp Cooks and Connoisseurs

Open Roads Forum  >  Camp Cooks and Connoisseurs

 > Fool Proof Prime Rib

Reply to Topic  |  Subscribe  |  Print Topic  |  Post New Topic  | 
Page of 2  
Next
Sponsored By:
magnusfide

On the Road Again and Again and Again...

Senior Member

Joined: 10/30/2009

View Profile



Posted: 03/20/21 10:01am Link  |  Quote  |  Print  |  Notify Moderator

Easter celebrations are coming. So is July 4th, birthdays, family reunions and whatever else you celebrate.

Cowboy Kent Rollins has an excellent Prime Rib method that I've tested and give an A+.
Kent Rollins' Fool Proof Prime Rib


First law of science: don't spit into the wind.
Bacon is the duct tape of the kitchen.
Magnus




SAR Tracker

Central Oregon

Senior Member

Joined: 05/29/2003

View Profile


Offline
Posted: 03/20/21 10:22am Link  |  Quote  |  Print  |  Notify Moderator

magnusfide wrote:

and whatever else you celebrate.......
Like days that end in "y"!


Rusty & Cheryl
2011 F250 2WD 6.2L Gasser
2008 Weekend Warrior FB2100
"Common sense is in spite of, not the result of, education" - Victor Hugo (1802-1885)

Lwiddis

Williams AZ area

Senior Member

Joined: 08/12/2016

View Profile



Good Sam RV Club Member

Online
Posted: 03/20/21 10:28am Link  |  Quote  |  Print  |  Notify Moderator

Thirty?


Winnebago 2101DS TT & 2020 Chevy Silverado 1500 LTZ Z71, 300 watt solar-parallel & MPPT, Trojan T-125s. TALL flag pole. Prefer boondocking, USFS, COE, BLM, NPS, TVA, state camps. Bicyclist14 yr. Army vet-11B40 then 11A - (MOS 1542 & 1560) IOBC & IOAC grad


magnusfide

On the Road Again and Again and Again...

Senior Member

Joined: 10/30/2009

View Profile



Posted: 03/20/21 11:50am Link  |  Quote  |  Print  |  Notify Moderator

You got that right.

Sjm9911

New Jersey

Senior Member

Joined: 07/01/2020

View Profile



Good Sam RV Club Member

Offline
Posted: 03/20/21 04:00pm Link  |  Quote  |  Print  |  Notify Moderator

Thats pretty much how i do mine when i dont smoke it. In fact thats the way ive been doing it for years. Its easy and works well. I let the oven sit for 3 hours off though.


2012 kz spree 220 ks
2020 Silverado 2500
Equalizer ( because i have it)
Formerly a pup owner.

propchef

NORCAL

Full Member

Joined: 10/02/2020

View Profile


Offline
Posted: 03/21/21 06:32am Link  |  Quote  |  Print  |  Notify Moderator

...

* This post was edited 03/23/21 07:35am by propchef *

magnusfide

On the Road Again and Again and Again...

Senior Member

Joined: 10/30/2009

View Profile



Posted: 03/21/21 07:01pm Link  |  Quote  |  Print  |  Notify Moderator

Sjm9911 wrote:

Thats pretty much how i do mine when i dont smoke it. In fact thats the way ive been doing it for years. Its easy and works well. I let the oven sit for 3 hours off though.

It depends on the individual oven I suspect and how quickly it cools down. My gas oven cools down much quicker than our electric at home.

Sjm9911

New Jersey

Senior Member

Joined: 07/01/2020

View Profile



Good Sam RV Club Member

Offline
Posted: 03/21/21 08:23pm Link  |  Quote  |  Print  |  Notify Moderator

I do get that. My mom still swares by her 1950s ellecteic oven, lol.

Sjm9911

New Jersey

Senior Member

Joined: 07/01/2020

View Profile



Good Sam RV Club Member

Offline
Posted: 03/21/21 08:25pm Link  |  Quote  |  Print  |  Notify Moderator

propchef wrote:

Buy a good thermometer and cook until the desired doneness. The "oven off" method will give different results in different ovens. My home oven won't even get to 500 (even though it says it does). Not everyone likes blood rare, and the cheaper ribs are from older animals and need a bit more cooking time, up to about 130-135.

FYI for Cowboy Kent: au jus is unthickened "drippings," jus lie is slightly thickened (usually with corn starch), gravy uses a flour roux.


Good thing about rare is you can always get it to temp in a pan. And gravy is subjective, especially if your Italian. Not all go by the freanch culinary institute definitions.

cptqueeg

Idaho

Senior Member

Joined: 04/11/2020

View Profile



Posted: 03/21/21 09:27pm Link  |  Quote  |  Print  |  Notify Moderator

I prefer the reverse sear - the exact opposite of the method in op's video. The RS is a long cook at low temps, followed by the sear at high temps just before serving. It will hold for a long time waiting until the rest of the meal is ready to serve. This gives the cook more leeway especially if your guests are late or your other dishes don't finish cooking on time(cook has too many vodkas.) It also produces rare meat from edge to edge. I also find that 500F w a prime grade prime rib is a smokey, fire alarm triggering event.

I also have the butcher do an "off and on." The bones are sliced off the eye and tied back on w butcher twine. It cooks exactly the same and it's one less thing to waste time when you're trying to get the meal on the table.

Reply to Topic  |  Subscribe  |  Print Topic  |  Post New Topic  | 
Page of 2  
Next

Open Roads Forum  >  Camp Cooks and Connoisseurs

 > Fool Proof Prime Rib
Search:   Advanced Search

Search only in Camp Cooks and Connoisseurs


New posts No new posts
Closed, new posts Closed, no new posts
Moved, new posts Moved, no new posts

Adjust text size:




© 2021 CWI, Inc. © 2021 Good Sam Enterprises, LLC. All Rights Reserved.