Second the prime rib, we do this every year at Christmas. HT has them on sell for $5.99 lb. until the sale flips over this week
How do you cook a Prime Rib? Oh, so......low and slow, low and slow, low and slow, low and slow. and did I say, low and slow. I cook mine at 230 degrees until the internal temp is reading medium rare on the thermometer for serving, because we like'em red at our house. Honestly, I always have to refer to my cookbook for the length of time per pound but think it's about 30 minutes per pound.
Thanks inthebuff, actually I just looked up online at some recipes and yup....low and slow8) HEY BRENDA!!!! I just called Lowe's Foods (the one in Clayton) and they said on Wednesday the Prime Rib roasts will be on sale for $6.99 a pound!!! you may want to wait a couple days!!!! Still can't beat HT prices but the closest one of those is in Fuquay right?
Just checked with the husband, if memory serves him correctly the internal temp should be 120-125 for rare and 130-135 for medium rare, remember that while you let your standing rib roast rest it will continue to cook ever so slightly. Typo correction for my earlier cooking temp, should be 320 degrees for the oven not 230 and 20-30 minute per pound is about right. My fingers are cold today and I've had a lot of typos.
If we are home on Christmas Day, my wife usually does a prime rib. Very little prep time, and you just have to wait for it to cook. This year the kids wanted a change so we will be grilling steaks. We do turkeys throughout the year, because we like them so much, so we typically don't do turkey for holidays. DW stuffs the bird and we enjoy one meal of turkey and stuffing. If we have leftover stuffing we might eat one leftover meal of turkey/stuffing. But then the rest of the bird goes into either turkey tetrazini (pasta and and great cheesy sauce) or turkey chow mein over rice. Both are bigs hits at our house - we never dread turkey leftovers!
Oh crap, that figures!!! I went and got it on my lunch hour today. I dropped by earlier and they didn't have one ready so I ran back up there about an hour later. Although I did get a good price on it thanks to a friend (you know who you are). They fixed it all up nice and purty for me. :mrgreen: Thanks shar! Maybe I shoud go buy another one and stick it in the freezer. I found a recipe on allrecipes.com and the reviews were great. Everyone says they are so easy to cook and so good to eat. My kind of meal!!! Brenda
That's exactly what most of the recipes I found online said. A couple of them said to cook it on 500 for 20 minutes then turn it down to cook it low. Is that what your husband does? Brenda
No, we've never done that but I guess doing that would the same as braising the meat to seal in juices, could probably due the same on top of the stove in a pan with a little oil, brown the outside of the meat lightly, remove to your broiler pan, coat outer layer thick with seasoning and bake in oven low and slow. We just coat the outside heavy with Emerils season and coarse black pepper, stick it in the oven and your done. Remember after you remove it from the oven to let it rest for about 15-20 minutes, keeps the juices in the meat. Good luck.
Thank you for telling me that. I was waiting for Lowes to put them on sale like they did last year about this time.
Leave roast at room temp for 2 hrs. Heat oven to 450, rub roast w/ salt & pepper, Put in heavy roasting pan. Cook 20 minutes and reduce temp to 325 continue cooking until meat thermoter reaches 115. (about 1 hr 25 min) Transfer roast to platter. Roast temp will increase about 10 degreees, do not tent or crust will get soggy. Adjust oven back to 425. Pour fat drippings out of pan and set aside. Place roasting pan over med-high heat, pour 1 1/2 cups of red wine into pan, scrape bottom w/ wooden spoon scooping up crispy bits to deglaze pan. Pour juice into strainer to get out solids. Aujois is excellent!
Lasagna, Antipasto salad (fully loaded) homemade garlic bread and homemade sauce!!! Ymmmm I cant wait.
HOW ABOUT... ITALIAN OR POLISH SAUSAGES, cheese and veggies platter, and asst. rolls. It's a day for something easy, so that you have plenty of time to put together toys, and to call loved ones.
I had never had lamb before so last year when we were on a cruise I asked our waiter, who recommended it, if I got it and didn't like it if it would be a problem to get something else. He said not a problem, so I got it. BLUCK!! It was VERY strong and gamey (sp?) to me. Moral of this story... if you've never had it before I definitely would not choose Christmas day to give it a try.
Bren, what you got was filet mignon roast, I truley beleive that your meal will be fantastic. i hope you have a verry merry Christmas my love to you and yours, oh yeah i almost forgot, I approached said Becky and asked her about you she said yes she knew you I replied then why didnt you recognize her when she was walking with me? she said that wasnt who she knew and must have gotten the name wrong and that meant someone and she continued to explaine the person she met and to the best I can figure she must have been talking about K.C ill have to get with her to get an update. see ya soon G.A.M
