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Christmas Dinner, whats in your plans?

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salsalady said:
I noticed that last year, Masher cooked the prime rib for 4 hours low 325f, then jacked it up for the crust at the end. That is reverse of the usual temp cooking of hot first then low.

Yay?Nay? Why one or the other?
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Doing it again right now...but last yr temp was 200* not 325*

It's been 3hrs at 225* so far. Getting ready to check temp right now.

Pulling at 118* then loose wrap in foil tent with large towel over that for the 1hr rest.

Then 8 mins at 425* right before the slice and serve.




7:30am this morning ready for the oven.


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3hrs in @ 225* Looks like its ready to pull at 118 now, perfect!

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Money shot coming. STAY TUNED!

:cheers:



BOOM
Tented a little longer than I wanted. Tender and taste is spot on.
Merry Christmas Pepperheads



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Responding a little late here.  Christmas Eve was my family's celebration at my sister's home.  She's an x-ray tech and had to work Monday morning, so we decided to forgo the huge meal and have an hors d'ouevres extravaganza.  Everyone brought a couple plates.  Our "meal" included:
 
Brie, baked, with a cranberry compote,
Homemade Chex mix, made by my 92-year-old mother!
A cheese ball with various crackers,
Sliced venison sweet bologna,
Sliced beef tenderloin on bagel chips with horseradish cream,
Smoked salmon on bagel chips with creme fraiche, chopped egg, red onion and capers,
My Aleppo marinated peppers with marscapone and crackers,
Hummus and tortilla chips,
Marinated mushrooms,
Grilled shrimp cocktail with cocktail sauce,
Deviled ham and crackers, and
Ham balls with cranberry compote.
 
Dessert was a tiramisu cake from Costco, fresh fruit salad, cookies, a red velvet trifle, a carrot cake and a phyllo cups filled with Meyer lemon curd (made from lemons picked from my tree).  I'd never made lemon curd before and it's so easy!  And, good!
 
No one went home hungry and we decided to make this a new Christmas tradition....use the time enjoying each other's company rather than spending it slaving in the kitchen.
 
@Masher, Duuuude! Look at all the pink juicyness! And that crust. Wow man that looks awesome. Excellent example of why the reverse sear method is so bangin. I haven't forgot about your 10 day aging either. You definitely know your shit!

@nmlarson, I love your menu! It's amazing how filling "finger foods" can be. We always have our "dinner" on Christmas Eve, and Christmas Day is pajamas, fingerfood and Soccer/Netflix/naps. I love the variety you had goin on. Boom!

I hope everyone had an awesome Christmas with lots of food and relaxation.
:cheers:
 
From what ive seen with standing rib is the closer you are to Prime the hotter the temp you can get by using. Leaner center needs to be cooked at a lower temps just like other leaner cuts. Hotter will get more done on the outside but thats killer meat for sammies the next day too :D Its insanely tender if it was well marbled. The one i picked out this year was super close to Prime but labeled as Choice. One thing ive learned for sure is pull that sucker before it hits 120F if you like rare meat. Cover it in foil and a towel and watch the thermometer. I had a digital probe in mine until it was time to slice it.
 
Masher said:
BOOM
Tented a little longer than I wanted. Tender and taste is spot on.
Merry Christmas Pepperheads



 
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Looks great Masher. Did you check to know how much weight loss with the dry age? Did you have to trim any aging crust off before cooking?
 
DWB said:
 
Looks great Masher. Did you check to know how much weight loss with the dry age? Did you have to trim any aging crust off before cooking?
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I didnt weigh it after the drying.

I don't trim anything off...I apply the salt, pepper, garlic, evoo slurry directly to the crusted surface 1 hr before putting in the oven.

I have gone as long as 15 days and still didnt trim anything off. It looked all cracked and really dark. It was amazing but not everyone likes that beefy musky taste going 15 days so now I do 10 days for a 10lb roast.


If I ever get any mold, I will gingerly shave it off ever so thin and then wipe that area with a lightly damped paper towel that was sprayed with vinegar.

Only ever had to do it twice in well over 10+ years of cooking rib roasts this way.
 
D3monic said:
7lb ribeye roast going into smoker. Rubbed with my brown ale reaper mustard and the cowboy rub. Debating on giving it the garlic butter treatment as well. Apple and mesquite chips on hand.
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D3, that sounds awesome!!!

Looking forward to the plate shot, good choice on the chips for that roast.


Sitting here with Bloody Mary #2 and I swear I smell the smoker going.


:cheers:
 
Masher said:
I didnt weigh it after the drying.

I don't trim anything off...I apply the salt, pepper, garlic, evoo slurry directly to the crusted surface 1 hr before putting in the oven.

I have gone as long as 15 days and still didnt trim anything off. It looked all cracked and really dark. It was amazing but not everyone likes that beefy musky taste going 15 days so now I do 10 days for a 10lb roast.


If I ever get any mold, I will gingerly shave it off ever so thin and then wipe that area with a lightly damped paper towel that was sprayed with vinegar.

Only ever had to do it twice in well over 10+ years of cooking rib roasts this way.
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Thanks for the info. All beef we eat is dry aged but they cut it from carcass that's aged 30 days. I've been wanting to do a brisket myself so maybe I'll just do the 10 day thing.
 
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