I'm doing a couple of Prime beef filets for my g/f & myself....javadog style.
Krutz Family Cellars 2010 Magnolia Series Cabernet Sauvignon.
And some Greek Salad.
Also steamed Brussels Sprouts...off the stalk...Yum!.
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Brussel sprouts are best right off of the stalk.

I think so...I'll never go back.

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Deer!

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no..... beef tenderloin

Sort of after the fact here...just my wife and me today. I made a 5 lb 2 rib First Cut Angus prime rib, roasted little red potatoes, and Haricots Verts. Pulled it from the oven at 112 degrees center temp, and after resting 15 min. it was an unbelievably perfect rare prime rib. Served it with crescent rolls, horseradish cream, and a bottle of Veuve Clicquot. Absolutely wonderful meal, finished about 2 hrs ago...still burping and chirping. Merry Christmas, all.

Prime rib roast (cooked rare) with a modified Bordelaise sauce, mashed potatoes, glazed carrots and freshly baked baguettes.

It isn't prime rib unless it's graded as prime. We had a prime roast, cut the ribs out before cooking. Minced garlic, salt and pepper then roast in the oven fat side up at 500 for 5 minutes a lb. Remove, cover and let sit. It was perfect medium rare.

I love to boil the ribs and reduce down a couple of times to make other good stuff. Nothing goes to waste.

Good thing mine was graded as prime, as it cost as much as a car payment and I would have felt cheated otherwise...

Following on from the steak thread, some more suggestions on cooking large hunks of meat, such as this.

Season the thing the day before.

Bring it up to room temperature a few hours before cooking. For a 5 pound roast, it's going to take every bit of 2-3 hours.

Roast it on a wire rack in a slow oven, say 200 degrees, until it's about 115 internal temp. USe a thermometer that is actually accurate, not theoretically close enough. Rest it for half an hour, while pre-heating the oven to hot, say 500 degrees or so.

Roast again briefly, until colored nicely.

Remove the bones, string and slice the roast. You may need to season each slice on the cut surface. Serve and eat.

Broil the less-cooked side of the bones and go off into a quiet corner and do your inner caveman thing.

JR

That is how I cook ours and it is absolutely wonderful. I go for 120 to 125 internal before removing from the oven as that puts it toward the medium rare.

Oodles of salt and fresh cracked pepper before it goes in the oven.

When you take it out of the oven after the initial "cook" - wrap it in tinfoil. If there is a delay between people arriving home and cooking finish time, this will keep the internal warm. Then the 500 sear gives that great crusty finish. Cut and serve - no need to "rest" the cut a second time. I've let the roast sit as long as an hour plus a few with no issues as the "dawdlers" arrived home.

The other option is just eating without them!

angela

You sear it first on all sides. Internal gets to 134-135 then pull and let rest.

The day before seasoning is beyond me, I like the taste of beef.

Dude! That's a scary lookin 4 eyed monster getting ready to bite.
Or at least it was when I first glanced at it.

The wife talked me into springing for a honey-baked ham this year. I always said no before because of them being over-priced and we liked the way I cooked the ham every year.

But I caved and we got one for X-mas dinner at my house for my family and the in-laws. Disappointed.
They all agreed, 4 times the cost and didn't taste any better than the glazed ham we always have.

I made cookies:

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