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Old 12-21-2012, 06:06 PM   #1
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Default Prime Rib For Christmas

Planning on cooking up a whole prime rib on FEPG500 this weekend to feast on over XMAS. This'll be the first one I've done and though I'm good on prep and cooking method I'd like to get some advise on how to whip up some exceptional aus-jus. Any help?


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Old 12-21-2012, 06:11 PM   #2
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....Roast 2 heads of garlic.

Mash garlic with

2 tbsp diced fresh rosemary
2 tbsp fresh thyme
2 tsp salt
2 tsp ground pepper


Smear all over the prime rib.

Ideally, you collect the drippings to make au-jus, may be tough on a grill.

Beef bullion is a must with or without the drippings, a packet of onion soup mix (dry) can be awesome too. Black pepper, possibly mushrooms, thyme and rosemary (which you get in the drippings)

Aujus is the easy part


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Old 12-21-2012, 06:12 PM   #3
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Quote:
Originally Posted by cheezydemon3 View Post
....Roast 2 heads of garlic.

Mash garlic with

2 tbsp diced fresh rosemary
2 tbsp fresh thyme
2 tsp salt
2 tsp ground pepper


Smear all over the prime rib.

Ideally, you collect the drippings to make au-jus, may be tough on a grill.

Beef bullion is a must with or without the drippings, a packet of onion soup mix (dry) can be awesome too. Black pepper, possibly mushrooms, thyme and rosemary (which you get in the drippings)

Aujus is the easy part
Cool, thanks Cheezy. I'm using a foil pan for that purpose so drippings will be collected.

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Old 12-21-2012, 06:14 PM   #4
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This sounds deeelicious! I'm doing a roast beef and Yorkshire pudding. The wife is responsible for potatoes and a green vegetable.
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Old 12-21-2012, 06:17 PM   #5
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Here is how I do mine:

Prime Rib
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Old 12-21-2012, 06:26 PM   #6
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Cool, thanks Cheezy. I'm using a foil pan for that purpose so drippings will be collected.

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Old 12-21-2012, 06:38 PM   #7
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Hey Cheezy, since you brought up bullion try some of this stuff...

It's awesome, especially for injecting briskets and the like.
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Old 12-21-2012, 06:40 PM   #8
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Quote:
Originally Posted by LaFinDuMonde View Post
Here is how I do mine:

Prime Rib
Nice! Cool blog too man.
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Old 12-21-2012, 06:41 PM   #9
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I smoked/grilled a Rib roast a few weeks ago. Dry aged two weeks in the frig. Smoked with apple wood chips. Was AWESOME if i do say so myself!
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Old 12-21-2012, 06:42 PM   #10
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Some Background

http://www.seriouseats.com/2010/12/w...-wet-aged.html

http://www.seriouseats.com/2012/12/h...tml?ref=search

The Recipes

http://www.seriouseats.com/2009/12/t...prime-rib.html

http://www.seriouseats.com/recipes/2...us-recipe.html

Either skip the rack and lay the roast directly in the pan with mirepoix (so you can scrape up the brown bits after cooking, deglaze with wine, add some hot beef stock, reduce by half and season to taste, then mount with butter off heat).

Or...

Make a separate jus using separate cubes of beef or oxtail shins (as seen in second recipe).


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