Thread: Dinner

^I'm sure that tasted fantastic but have to say when the cap is fully grey and the juices pool like that it's because of 2 problems, the meat was cooked at too high of a temperature and not rested for long enough. That's not my opinion, it's what I learned from the experts while searching out how to cook the perfect Prime Rib!

Originally Posted by DrWilly

Damn, you’re brave posting that photo. I fear Cryille might tell you your gym equipment is broken again.

The billy kids and I had a lamb lasagna since the missus was out (she hates lamb).

Yeah, Cyrille definitely has a nasty streak. Admittedly it wasn't my most flattering angle but like I say, I was pushing it up so that the laptop covered my face.

I don't think I've ever tried a lamb lasagne before and it sounds nice. Doesn't it get very oily with the lamb? Even when spooning fat off when cooking lamb mince for Shepherd's Pie I find it's still pretty oily.

Originally Posted by bsnub

Prime rib.

Attachment 99922

Need to bang that in the airfryer for 30 minutes you heathen.

Originally Posted by Headworx

That's not my opinion, it's what I learned from the experts while searching out how to cook the perfect Prime Rib!

I wasn't about to send it back. Tasted fantastic.

Originally Posted by Joe 90

Need to bang that in the airfryer for 30 minutes you heathen.

You should never be allowed to order such food to cook it into shoe leather.

Originally Posted by Mendip

Doesn't it get very oily with the lamb?

Yes, it does.

But I drained a cup of oil out of the lamb when frying the mince and before assembling then lasagna.

Originally Posted by bsnub

I wasn't about to send it back. Tasted fantastic.

No doubt! But with a quality piece of meat like that it would always taste fantastic unless some fucking heathen who should stick to ordering chicken and pork insisted that it be served well-done

Originally Posted by Headworx

No doubt! But with a quality piece of meat like that it would always taste fantastic unless some fucking heathen who should stick to ordering chicken and pork insisted that it be served well-done

correct.

Originally Posted by Joe 90

Need to bang that in the airfryer for 30 minutes you heathen.

oooh.

My attempt at Prime Rib. Obviously the meat is nowhere near the quality of what's in Snub's pic and the sides are only there because they're Keto friendly but thanks to the internet, it was nicely cooked.

Looks good. I'm inspired to cook some now too...

Originally Posted by Headworx

But with a quality piece of meat like that it would always taste fantastic unless some fucking heathen who should stick to ordering chicken and pork insisted that it be served well-done

Hear Hear!

Originally Posted by Headworx

My attempt at Prime Rib.

Looks good by me.

This is one of the clips that came up in the search some years ago, I've been back to look at it a few times since for reasons that will become obvious to any meat eater who watches it. Completely fucking ridiculous, it does not get better than that.

oh man, that looks soooo good.

He rested it two hours! wow!

And cooks it a second time to set the crust.

^ life is too fooking short for that nonsense. Smallish joint, a quick sear and then cook for 45 - 1 hour size dependant and then rest for 20 mins - works every time

Originally Posted by malmomike77

life is too fooking short for that nonsense.

No it's not! If you're going out for dinner and want the perfect Prime Rib put in front of you I don't think you could do much better than that guys restaurant, especially trying to come up with a result in the same stratosphere at home.

^ i'm talking about cooking it yourself, if you wanted to cook it that way for me i'd just ask what time should i be there

I can't recall the cooking temp/time and resting period when I did the one in the pic above but do recall looking at about a dozen sites and vids and getting a general idea from them all. The searing part before it went in the oven was important, and a lengthy resting time was critical. For sure it was more than 20 minutes though, I rest roast chickens for longer than that. And how bad are my joint tying skills

Jeepers, that looks alright to me!

Yeah, I know you rest them. I usually rest my beef shorties for 30 mins. But two hours, wow! I need to up my game.

And I am definitely going to try the second blast in the oven to make the crust.

Looks like my prime rib dinner has sparked some discussion.

^ if you mean its another meal beside omelette HW struggles with then yes

Originally Posted by bsnub

Prime rib.

Attachment 99922

That wouldn't have been on the plate long enough to take a pic Snubs. Looks delish.

Typically when I am at a quality restaurant in the states, I usually prefer the end cut. I think its because they cook a 15lb to 20lb PR slow roasted and the end cut has a tremendous amount of flavor and is never really well done, Always medium.

Cheers

Originally Posted by malmomike77

if you mean its another meal beside omelette HW struggles with then yes

Never claimed to be anything besides a basic home cook who enjoys being in the kitchen and am always trying to improve, but definitely know my limits. Would be very interested to see the results of your "a quick sear and then cook for 45 - 1 hour size dependant and then rest for 20 mins - works every time" method on this as you sound like you know something nobody else online does cooking Prime Rib.

Originally Posted by bsnub

Looks like my prime rib dinner has sparked some discussion.

And isn't that the object of the game, especially with something as delicious as perfectly cooked beef. Here's a still from that video I'm thinking of having framed and hanging at home in place of Dogs Playing Poker

Originally Posted by Headworx

Never claimed to be anything besides a basic home cook

nor am i, just ribbing you

Originally Posted by Stumpy

Typically when I am at a quality restaurant in the states, I usually prefer the end cut. I think its because they cook a 15lb to 20lb PR slow roasted and the end cut has a tremendous amount of flavor and is never really well done, Always medium.

Since the 60's the place to get prime rib in San Francisco has been simply The House of Prime Rib. As a kid it was my dad's go to place. It was fun to drive across the GG bridge and go into the city and eat. What was nice was the huge serving cart so you could choose your desired degree of doneness.

The cart,



Nice serving with sides,

^^Would still like to see the results of your method, or was that just the total bullshit it sounds like?

Just ribbing you back

Originally Posted by Stumpy

That wouldn't have been on the plate long enough to take a pic Snubs. Looks delish.

Heh. Ya devoured got sure.

Originally Posted by Stumpy

Always medium.

Stumps you know that is not going to work for me. I usually order medium rare but if it comes rare it ain't going back, but if it comes medium it is.