Flannery Private Reserve versus Midwestern...

[Ed_Murray]

Hey all,
I’m thinking of ordering a 17lb prime rib for Christmas dinner, (lotta people). Any thoughts on whether the $80 difference between the private reserve and midwestern is worth it?


Also: any recommendations on how to prep/cook it? I was thinking of doing the salt encrusted approach - would that kill it or make it sublime?

Cheers!
-Ed

[Bill_Tex_Landreth]

For me, it is worth the extra coin.

I would do it the Alton Brown method of low temp for long time and then blast it with the high heat.

[Phillip_F_r_a_n_k_s]

@Bill Tex Landreth

For me, it is worth the extra coin.

I would do it the Alton Brown method of low temp for long time and then blast it with the high heat.

Agreed

[Bob_Wood]

@Ed Murray

Also: any recommendations on how to prep/cook it?

You can dispense with the terra cotta pot and, if you’re buying from Flannery, the aging part of course. As Tex and Dustoff have said, this is the ONLY way to do a rib roast.

- YouTube

- YouTube

[Kent_Zimmerman]

I’m doing this tomorrow night with a 4-bone rib roast. I cooked my Christmas roast last year using this method, and it is indeed the best way to go. I might actually use a terra cotta pot tomorrow, just for giggles.

[Bill_Tex_Landreth]

@Kent Zimmerman

I’m doing this tomorrow night with a 4-bone rib roast. I cooked my Christmas roast last year using this method, and it is indeed the best way to go. I might actually use a terra cotta pot tomorrow, just for giggles.

Better throw in some kicks for good measure.

[Kent_Zimmerman]

@Bill Tex Landreth

@Kent Zimmerman

I’m doing this tomorrow night with a 4-bone rib roast. I cooked my Christmas roast last year using this method, and it is indeed the best way to go. I might actually use a terra cotta pot tomorrow, just for giggles.

Better throw in some kicks for good measure.

I’ve never heard of the term “kicks and giggles”. Now, “shits and giggles” is another matter…

[Bill_Tex_Landreth]

I was trying to be nice.

[Bob_Wood]

One caveat. When you’re told (I don’t recall if Alton does so in the videos but he probably does) to take the roast out of the fridge an hour ahead of time to allow it to come up to room temperature, don’t believe it. In an hour it won’t break 40 degrees if your fridge is around 34 or 35. I’ve left roasts out for 3 hours and they’re not yet above 50. That’s a lot of muscle mass.

[Kent_Zimmerman]

@Bob Wood

One caveat. When you’re told (I don’t recall if Alton does so in the videos but he probably does) to take the roast out of the fridge an hour ahead of time to allow it to come up to room temperature, don’t believe it. In an hour it won’t break 40 degrees if your fridge is around 34 or 35. I’ve left roasts out for 3 hours and they’re not yet above 50. That’s a lot of muscle mass.

Bob - that’s a good point, and I’m surprised that Alton suggests that an hour on the counter will get a 4-bone roast to room temperature. A 17 lb beast is definitely going to take a LONG time to come up to temperature.

[Bob_Wood]

@Kent Zimmerman

@Bob Wood

One caveat. When you’re told (I don’t recall if Alton does so in the videos but he probably does) to take the roast out of the fridge an hour ahead of time to allow it to come up to room temperature, don’t believe it. In an hour it won’t break 40 degrees if your fridge is around 34 or 35. I’ve left roasts out for 3 hours and they’re not yet above 50. That’s a lot of muscle mass.

Bob - that’s a good point, and I’m surprised that Alton suggests that an hour on the counter will get a 4-bone roast to room temperature. A 17 lb beast is definitely going to take a LONG time to come up to temperature.

Actually, because the roast is the same diameter - or close thereto - the larger roast won’t take much longer if longer at all. For the same reason, your 4-bone roast and the 17-pounder will cook in approximately the same length of time, 4-5 hours

[Kent_Zimmerman]

@Bob Wood

@Kent Zimmerman

@Bob Wood

One caveat. When you’re told (I don’t recall if Alton does so in the videos but he probably does) to take the roast out of the fridge an hour ahead of time to allow it to come up to room temperature, don’t believe it. In an hour it won’t break 40 degrees if your fridge is around 34 or 35. I’ve left roasts out for 3 hours and they’re not yet above 50. That’s a lot of muscle mass.

Bob - that’s a good point, and I’m surprised that Alton suggests that an hour on the counter will get a 4-bone roast to room temperature. A 17 lb beast is definitely going to take a LONG time to come up to temperature.

Actually, because the roast is the same diameter - or close thereto - the larger roast won’t take much longer if longer at all. For the same reason, your 4-bone roast and the 17-pounder will cook in approximately the same length of time, 4-5 hours

SCIENCE!

[Bob_Wood]

That’s me, Kent. A scientist.

[Ed_Murray]

Hey all thanks a TON for the advice. Alton Brown’s method it is!
Cheers! Merry Christmas! Happy Holidays! Etc. Etc.

[Kent_Zimmerman]

Has anyone tried Keller’s Blow Torch Prime Rib from the Ad Hoc cookbook? This sounds very intriguing…the finished product certainly looks tasty.

Thomas Keller's Prime Rib Roast Recipe from Ad Hoc at Home (Using a Blow Torch!) - The Delicious Life" onclick="window.open(this.href);return false;

On a side note - what’s with Keller’s suggestion for carving the prime rib? I’ve never heard of this.

“To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about ½ inch thick.”

[Ed_Murray]

I for one will not be torching my meat!

[John_Webber]

the answer for the original question is “ask Bryan”. His answer will vary depending on the quality of what he has in the locker. His PR is an easy no brainer, but sometimes he feels he has MW that can be on par. He will happily tell you his opinion on the current offerings from each line with no bs.

[Michael_Bowden]

@John Webber

the answer for the original question is “ask Bryan”. His answer will vary depending on the quality of what he has in the locker. His PR is an easy no brainer, but sometimes he feels he has MW that can be on par. He will happily tell you his opinion on the current offerings from each line with no bs.

Agreed…always best to talk to the source.