Well, it doesn’t look like we’ll be having prime rib after all. Would you believe that NONE of the grocery stores in my area carry rib roast? Walmart has them, but they are pre-cooked, and I don’t think I want that. Looks like we’ll end up with a boring old ham. 🙁
I do a rib roast several times a year. I like to get the bone-in ones when available. Costco is a good place to get one this time of year if you belong, or have a neighbor that does.
I agree, for the most part with Seafarer John on prep and cooking except after the 15 mins at 500 I drop down to 325 and cook it a bit slower. I too use an electronic probe thermometer and cook to 140 internally. I like to dust mine with garlic powder.
This last week I cooked a beef tenderloin roast and it was THE BEST roast I’ve ever had. Pricey though at 10something a lb.
Pig—spit—brussels sprout with gingerand bacon—all things apple—wht day in October???—what time is dinner—and is there room in your driveway for my camper?[:D]
Where I live we a lot of people cook lamb. A leg or racks are popular but I dust off the pig spit and do a whole one. Crisp outside, pink middle and the kidneys cook perfectly rolling around in the gut cavity. Baste with beer and present Ann Boleyn style (headless). I’ve never had a problem with pigs but lamb heads have made people run screaming. It does remind one of other domesticated animals commonly on a leash. Sides include squash 67 ways, beets, last kick at the can for tomatoes, brussels sprouts with ginger and bacon and of course where I live, all things apple.
Hockey or football do not play a great part in the festivities. On your holiday, dozing on and off between college games till dinner I find very therapeutic.
Prime rib is a great choice for Thanksgiving if you are turkey’d out or just don’t care for it. I do mine low and slow. I put the roast in the fridge for 2 to 3 days to age. I cook in a 225 to 250 degree oven and use an electonic temperature probe to a doneness of 130 degrees in the center. I find when I cook low and slow, the temperature does not continue to rise when I remove the roast to rest. I then remove all the bones with one horizontal slice and reserve for leftover Fred Flintstone type eating. You now have a boneless roast to cut at any desired thickness.
skylarOne, you’ll find EVERYTHING you need to know about standing rib roasts here, in the transcript for the episode of Good Eats called "Celebrity Roast":
A beef rib roast is one of the easiest things to cook and carve- if the butcher has done his job properly. Make sure he has removed the chine, and left a nice layer of fat on top and tied it up properly.
Coat it well with salt and freshly ground black pepper. Chop up some onions (garlic if you like), carrotts, and celery and put them in the roasting pan , place a rack on top of the mirepoix , the roast on the rack and put in a 500 degree oven for 15 minutes. Lower the heat to 350 and cook ’till the internal temperature is 135 degrees for rare ( about 15 minutes per pound). Let it sit for at least 15 minutes before carving – more time for a larger roast.
Pour off most of the fat from the roasting pan ( save it if you want to make Yorkshire pudding), deglaze the pan with some good red wine, and make a gravy or just use the juice after it has cooked down a bit- be sure to pour any juices that have come out of the roast on the cooling platter back into the roasting pan – lots of flavor there!
Dont be a cheapskate with this roast. Shop around till you find a real prime rib or at least the very top of the choice – It’ll probably cost you somewhere between 8 and 12 dollars per pound this year.
Yep, I read that even McD will be raising prices of their hamburgers.[8D]
These are all excellent suggestions, thanks everyone! I guess my next concern will be if I can afford a rib roast…I’ve heard the price of beef is going to rise sharply in the next few weeks.
Nah…probably includes hockey!
Well if your celebrating ours for an extra holiday–may we ought do yours next year too!![:D]SO–what what is a traditional Canandian Thanksgiving dinner—and is it a big a pig out there as is here—and does it include football[?]
I find the most important thing with roasts is letting it sit or rest. A standing rib needs a good 1/2 hour rest before attack with the knife. When you cook, the juices all run into the middle. Letting it sit gets them back through the meat. This is true of all large things from the oven, turkeys, lamb etc.
Being from Canada we have Thanksgiving in early October. Far too early. However I do celebrate with you guys in November. Just another reason for another large gathering based on food and giving thanks for the good harvest and year.
I did a rockfish stuffed with crab for Thanksgiving one year. Due to having just found out I was diabetic before the holiday that year I couldn’t bear to face a traditional carb laden dinner. To tell the truth, I was a lot more thankful for that rockfish than I have been for many a turkey[}:)][:D]
Our non-Traditional Thanksgiving has for years been to have grilled catfish…but now I guess it has become our tradition. Although one year I did have to take a turkey breast for the grill, as well. Yummy! [:p]
I always like to cut little slits all around my rib roast and put in a garlic clove, a sprig of rosemary and an sprig of tyme !!
You must be logged in to reply to this topic.