|
Post by blazer1918 on Dec 3, 2008 10:20:34 GMT 12.75
Hey all...new to this site but have been cooking with dutch oven for a while. I am a Scout Leader and thought it would be nice to treat my assistant leaders to a nice prime rib dinner this weekend. Anyone have a good recipe for Prime rib cooked in a dutch oven? Any assistance would be greatly appreciated. Thanks everyone!!
|
|
|
Post by Paws on Dec 3, 2008 15:23:57 GMT 12.75
Hey all...new to this site but have been cooking with dutch oven for a while. I am a Scout Leader and thought it would be nice to treat my assistant leaders to a nice prime rib dinner this weekend. Anyone have a good recipe for Prime rib cooked in a dutch oven? Any assistance would be greatly appreciated. Thanks everyone!! Well no, cause I wouldn't put a piece of choice or prime rib meat in a cast iron pot but I guess we can invent one here. You need to keep the heat very low (under 300) and set your lid vent open so it doesnit steam or simmer in it's own juices. You'll need to season it with a good dry rub spice. Try McCormick's Grillers blend for beef and rub it down with that say an hour or so before you plan to prepare it. Use that time to rest the meat to ambient temperature and get your coals going. Heat your oven up to 250 to 300 degrees, rub it down with a little oil and set your meat in place. You'll need about a half pound or a good thick cut with one or two ribs per man and figure a cooking time of two to three hours for four men. Of course your oven size will be based on this as well. Rotate your oven and lid every fifteen minutes and test for temperature every half hour looking for a pre rest temperature of 130 to 140 degrees to rest to around 155 to 160 for a medium finish. Pull at 130 to 140 degrees and allow to rest for fifteen minutes before serving. Serve with horseradish. Good luck.
|
|
|
Post by Santa on Dec 4, 2008 1:58:10 GMT 12.75
[glow=red,6,600]Ho! Ho! Ho! You know old Santa likes his prime rib smoked cold over indirect heat for about two hours or so for a pound cut. The rub sounds real good![/glow][/size]
|
|
|
Post by Snake Eyes on Dec 5, 2008 1:56:11 GMT 12.75
blazer, I'm with Paws and Santa on this one. I would personally not use prime rib in a dutch oven,rub or no rub. If you must, use the method that Paws has explained. I prefer putting it on a roto over charcoal till it gets to 160 degrees in the thickest part and remove and rest for 15minutes.This should leave the center at medium rare(ideal for prime rib IMO) and a little more to medium as you get away from the center.If you go below medium as to doneness,you probably should order something else.Medium well and well done,especially well done,is,IMO a waste of money.Get a burger! snake-eyes
|
|
|
Post by Two Tales on Dec 5, 2008 12:41:02 GMT 12.75
Yes you can cook a Prime Rib in a DO...it'll sound a bit nuts... but it works wonderfully....use rock salt as a filler medium....told ya, it sounds nuts....
prep your roast... and allow it to dry completely on the outside..I don't mean to let it dry out, just dry it for a couple of hours in the fridge uncovered and then on the counter for 2 hours covered...get your coals ready... heat the oven and place about 1/2 to 1 inch of rock salt in the bottom... set the roast in on top of that and pour more in around it until the roast is covered...pack it in pretty tight...place the lid on the DO and apply your charcoal to the top...how long it cooks depends upon how big the roast is....folks over on the IDOS site do 100# at a time in 22" ovens....I did this a long time ago (actually, I assisted a fellow who did it)...roast was just perfect....
|
|
|
Post by Paws on Dec 5, 2008 13:09:58 GMT 12.75
Doh! I had heard about that! Never tried it though. Makes sense though because the salt will center the roast and insulate it from excessive heat while keeping the meat from steaming. TT
|
|