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Forno Bravo Forum Community,
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
We're thinking about cooking a prime rib for New Years day. I could use some tips as to prep, temps, and time (for various weight). To add to the questions, does anyone brine a rib or is that reserved for poultry?
The "hot" concept for prime rib is using an oven at 250 to 275 F. That is too low to benefit from a WFO unless it is the very tail of the bake and if you fire it up for Christmas I will bet you will want it hotter for other purposes. The roast needs to be browned either in a roasting pan OR (recommended by Thomas Keller) a propane blowtorch. You could conceivably use a hot WFO for the browning...
Google blowtorch prime rib and you will find instructions and videos.
Do not brine the roast. Take it out of the fridge about two hours before you plan to bake, do the blowtorch browning thing. (Keller only does it until the exposed meat is gray and the fat is beginning to render and brown a bit. Then season generously - salt and pepper is all you really need. Let it warm up a while. And bake in a 250-275 F oven to 128 to 130 F. Time will be from 2 hours or so with a 2 rib small end roast at 275 or so to 5 hours with a 7 rib roast at 250.
Depending on the size of your roast, you may want to pull it closer to 125F for medium-rare. A couple of years a go I paid a ton for a beautiful 10lb 'aged' rib roast and pulled it at 130F, not expecting it to coast up a full 10 degrees, way past medium-rare.
I did it without the "grey" instructions 2 years ago and I probably overdid it ... but at 250 to 275 you are not going to get a lot of browning so I think don't think you need to be shy about the browning - but you will get some browning so...it isn't very critical either. There are several videos running around about doing this. The visually best is probably the one with the brunette in the black dress. Blowtorch Prime Rib Roast - The Delicious Does Ad Hoc at Home - YouTube I think she is on the "light" side of what I will do on Sunday!
Yea, I saw her earlier when I was looking for a video - there are a couple of hot things about that. We haven't bought the rib yet as we are cooking this on New Years - I'll let you know how it turns out.
The best way I've found to cook a rib roast is: If boneless, tie up, otherwise salt and pepper and sear in a pan of hot oil until well browned all sides. I cook mine at 200 - 225 F oven temp. It takes a good deal longer, but it is done the same all the way through, no variation of doneness. I take mine out at 135 F for medium rare to medium. I found slow cooking won't raise the temp as much after taking it out. If some folks like their beef more done, I usually cut a section off of the main at the beginning and cook a little longer.
GF's caution is appropriate, it will rise some. Keller indicates it should rise no more than 2 degrees but that is a function (in part) of roast size. Cooked at 350 or hotter the rise will be significantly larger!
Sounds like a bunch of us are going to eat well on Christmas!
About the only pretreatment I have heard of for rib roast is dry aging. Alton Brown gives good instructions on how to do it. I haven't done it for awhile but it was mostly just having it in the fridge in a covered but vented container for a day or two. Either way I can't imagine you not having a truly glorious piece of roast beast when you are done.
Cooked the rib on New Years day. We didn't use the WFO as it only needed 275 degrees to cook. I tried the torch before bake and it worked pretty well. If I change anything, I think I will torch it a little more - plus it is a fun thing to do.
I did mine on Christmas - a whole 15 1/2 pound seven rib monster. It was GORGEOUS! Pink almost at the edge but with a delightful crust. This was my second time to do this and I am going to try it on other roasts! Outstanding!