"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 12-24-2010, 06:49 PM   #21
Master Chef
DaveSoMD's Avatar
Site Moderator
Join Date: Mar 2008
Location: Maryland
Posts: 7,033
I'm cooking 2 3-rib roasts on Sunday. One will be rare and the other will be medium. I'm hoping there will be enough fat rendered out so I can make Yorkshire pudding, it was trimmed pretty well but the butcher.

Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 12-25-2010, 11:05 PM   #22
Assistant Cook
Join Date: Dec 2010
Posts: 6
Originally Posted by spork View Post
When to my surprise, at DC, should appear... Big Bill in Santa gear. Welcome!

It took almost 2 hours to reach 130 degrees when I fished it out and rested it for 10 minutes, for medium well.

For two roasts of different size, I'd just assume the bigger one will take longer. When the smaller is done, transfer the thermometer into the remaining roast, and keep the oven going until it reads a good temp.

At least your shopping for presents is all done, right?
Hi spork,

I'd like to say hi to everyone personally that posted here, but to save time I'll just say hi ALL!
Thanks for all the posts and suggestions. They were much appreciated!

Our company left a little while ago, and the Prime Rib(s) were a big hit! They all enjoyed it very much, so I thought I'd show my new friends here two pictures I took of the meat:

Larger Prime Rib - The fluorescent lights don't do this picture justice, but every piece that was cut just dripped with juices. It was one of the best meals we had! Cooking Photo Gallery

Smaller Rib - This was the smaller of the two prime ribs we cooked. I had to use a bowl to catch all the drippings! So tasty! Cooking Photo Gallery

It was one of the juciest, tender, most perfectly cooked meat that I can remember having in a long time. The jucies dripped out of every piece that I cut. The larger one was medium to medium well, and the smaller was rare to medium rare. Something for all to choose from.

What we did for the cooking time/temp of the different cuts was to use the weight of each piece as a guide. We went for 20-25 minutes a pound. So that would be about two hours 40 min for the larger one. The smaller one was half the weight (4 lbs.) of the larger one, so we put the larger 8 lb in first then after one hour 20 mins (half the time), we put the smaller one into the same pan with the larger one. The larger one had the thermometer, so we took them both out when the larger was at 130 degrees, let it rest for 15-20 mins. and wala!

Not sure how scientific that method is, but it worked out well.
Though the meat was sliced.... I still enjoy just eating it off the bone. Most of the company was family, so they are use to me doing things like that.

Thanks again for all the help, suggestions, and fun in this topic.

Happy New year to all of you!


Big Bill is offline   Reply With Quote
Old 12-25-2010, 11:31 PM   #23
Honey Badger
Join Date: Dec 2008
Posts: 2,379
That's a beautiful looking Prime Rib!!! WOW!!
Great job on that.. Perfectly cooked.

I was wondering today how your roast was coming along. I knew it would turn out perfect
Thank you for getting back in and telling us all about it.

So glad it was a huge hit with your family. Your scientific experiment works!

Merry Christmas

If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 12-25-2010, 11:39 PM   #24
Assistant Cook
Join Date: Dec 2010
Posts: 6
Hi Munky,

Thanks for all your help! I hope your roast and your friends turned out well too!

Merry Christmas!

Big Bill is offline   Reply With Quote
Old 12-26-2010, 12:02 AM   #25
Honey Badger
Join Date: Dec 2008
Posts: 2,379
Your welcome. Was happy to do it :)

Our dinner was fantastic. Made it yesterday. All of the dogs loved getting the rib bones. Today we've enjoyed the leftovers for Prime Rib Sammiches..


If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:42 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.