Cooking For Engineers

[jsmit86]

I started prep this morning:

11 lb. Dry aged prime 5 rib roast. Out of fridge at 6AM.




I then slivered the garlic and made my mixture of Kosher Salt, Pepper, Garlic & Onion Powder and Sazon seasoning. Put slits with garlic in about 3/4 of the roast. (Left a bit with none for my wife). Then I coated with a bit of Olive Oil, and rubbed with the salt mixture:



The roast had come up to about 41 degrees F by 7:30. It will rest covered until about 11:30 or so when I put it in the 200 F oven.

[jsmit86]

In the oven

[jsmit86]

After 4 Hours and 20 Minutes, the roast was at 124 F.
Pulled and rested for about 40 minutes while we finished other foods, and cranked the oven up to 550 F.
Put the roast back in for about 6 minutes at 550 F, and moved to cutting board.



And here is the final result with Au Jus, Whipped Cream Horseradish, Hash Brown Casserole, and Fresh baked rolls.

Also - some grilled chicken breast for the non-beef eaters.

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[Dilbert]

nicely done!

[JustinTyme]

Bones do not add flavor to meat. They can’t. It’s a myth. There is no process of magical flavor molecules traveling from the bone marrow to the center of the roast. Everyone that knows very little about the factual science of cooking meat are the same people buying those cowboy-tomahawk steaks with the huge bones- they have no idea what they’re doing. There is absolutely no flavor being transferred from the bone to the meat during any type if roasting or grilling. Period! I laugh when I see the prices of these ‘specially cut’ tomahawk steaks knowing that someone was is paying premium prices for the huge piece of inedible bone attached to an already expensive cut of meat.
Oh, the people selling it (butchers, store owners) are laughing even harder; just not in your face. There are plenty of knowledgeable people presenting intelligent information on websites regarding the many aspects of what happens when applying heat to meat.
The thin layer of meat closest to the bone cooks slightly differently due to how heat is transferred through that bone versus how it’s transferred to the rest if the roast or steak. THIS is what affects the doneness and tenderness of that thin layer of meat nearest the bone - but not the flavor.

[Sammysimon]

I have been using your recipe every year for 10+ years! I log in every Christmas for instructions and my prime rib is always perfect! I suppose I should print the recipe at some point. If you were to take this down, I wouldn't know what to do, LOL. Thank you and Merry Christmas!

[Lassion]

Omg, I can smell it. I'm definitely going to try your recipe because it sounds delicious.