Had a family gathering and this was the main course. Sorry I don't have any other pictures, especially the end result and the entire spread. Mannn did it all come out perfect. I was pressed for time and well just way too much work going on to even stop for a minute and take a shot.

INSTRUCTIONS FOR COOKING THIS TO PERFECTION:

First thing is to head to the butcher and get yourself the prime rib. Try to get it with the bone. Have the butcher remove the bone from the meat and then reattach it by tying it all together with rope. This will give the meat extra flavor and will allow the meat to cook better and keep it more juicy.

My butcher unfortunately did not have a slab with the bone so mine is boneless in this picture. Once again though, make sure to have it tied up as this helps keep the juices in.

You are going to want a pan as you see here to catch the juices and fat. Ideally you also would like to put the slab on a rack. This piece was so large that I didn't have a rack for it.

Set the oven to bake at 500°F or the closest temperature to 500°F that you oven will allow
(I will explain this later)

I have a convection bake option that I like to use for a more even browning. If your oven only has the standard bake option, this is fine too.

Simply rub a LIGHT coat of olive oil all over. Imagine it being a hottie that you are rubbing down. A light coat is key or else you will have a splatter mess inside your oven and even risk a fire. Then add a VERY GENEROUS, I mean a loooot of sea salt and pepper all over and once again rub it in. That is it. Nothing else. If cooking with the bone make sure to have the bone side facing down and off to the side, not up. Meat side faces up.

Make sure you position the rack in the oven where the meat itself is centered in the oven. As you see in the pic I have a probe that lucky for me is part of my oven. A probe/oven thermometor is essential to getting this cooked to perfection. Make sure the tip is placed dead center in the piece of prime rib. I set mine to 130°F and that will yield pieces ranging from medium rare to well done. Should you like your meats to be more rare I suggest setting the done temperature to 125°F. Nothing more than 135°F unless you really want almost all of you pieces to been cooked very thoroughly and well done.

Pop this beauty in the oven and cook it at 500°F for 30 minutes. Cooking at this temperature will seal the juices in by creating a brown coat. There is no turning this piece over, not now or ever during the cooking process. After that lower the baking temperature to 325°F and cook it for 15 minutes per pound for a piece with the bone attached and 10 minutes per pound for a boneless piece. Make sure you include the first 30 minutes of cooking at 500°F into your total cooking time. Example: my piece was 20 lbs. I cooked it at 500°F for 30 minutes and 10 minutes per pound (mine was boneless) which was a total cooking time of 3 hours and 20 minutes (20 lbs x 10 minutes = 200 minutes....which = 3 hours and 20 minutes).

As you can see the cooking time is very long and even longer if you have a piece with the bone so make sure you plan well ahead of time. Also LET IT SIT ASIDE FOR 30 MINUTES (15 minutes minimum / 1 hour max) before cutting into it. Cut it too soon and you will loose too much of the juices. It will still be a good temperature to eat even up to an hour. After that it may be too cold.

Serve with some gravy. I use the McCormick brown gravy powder mix and it's perfect.

A perfect side dish is some mash potatoes and some boiled potatoes that I boiled in beef broth (Progresso is my choice of brand). Actually anytime you want any added flavor to things like potatoes, rice, and such substitute broth instead of water and wow it makes a huge difference. It's not necessary for mash potatoes.

Some veggies and salad and you have one happy family. Ohhh yeah, don't forget the wine and some good company.

Sorry for all the talk here, but I wanted to explain it all and make it as simple as possible for you all. It really is so worth it to make. Actually it's relatively easy other than the long cooking time.

Happy Eats! We sure did

Courgette rolls:




Good firm ricotta cheese
Small not over ripe courgettes (you don't need the seeds)
Good extra vergine olive oil
Pepper/salt (freshly grated)
Fresh basil leaves
Pine nuts
Lemon
A good balsamic vingar




But get a nice firm ricotta and a real good balsamic vinegar.

Ooohhhhh! That looks DELICIOUS, Gunzz. Although, if it were me, I'd probably make the gravy with the juices and do roasted potatoes.

Cut yellow baby potatoes in half (length wise and enough to fill an 11' x 17" cooking dish)
Lightly coat in olive oil
Sprinkle with salt and pepper to taste and then some Rosemary (fresh is best! Don't overdo it if it's dried)
Use your hands to mix it all up and make sure everything is coated evenly.
Pop into a 400deg oven for 30 minutes or until crispy on the outside, flipping the potatoes once.
Easy breezy and goes great with a small scoop of sour cream!

Husky Dog {WP} wrote: Ooohhhhh! That looks DELICIOUS, Gunzz. Although, if it were me, I'd probably make the gravy with the juices and do roasted potatoes.

Cut yellow baby potatoes in half (length wise and enough to fill an 11' x 17" cooking dish)
Lightly coat in olive oil
Sprinkle with salt and pepper to taste and then some Rosemary (fresh is best! Don't overdo it if it's dried)
Use your hands to mix it all up and make sure everything is coated evenly.
Pop into a 400deg oven for 30 minutes or until crispy on the outside, flipping the potatoes once.
Easy breezy and goes great with a small scoop of sour cream!

I normally do use the juices from the meats that I cook to make the gravy. The only reason I didn't is because when cooking a prime rib, most of what is left of the drippings is fat. Being pressed for time I didn't want to have to deal with seperating the good stuff from the fat and then saying to myself "gggrrrrr why did I do that" if it wasn't worth the extra effort. I took the safe, sure way. One day I will have to see if I can accomplish it from the drippings.

I would love to know this if you have the experience. Maybe you can save me the headache of attempting it for nothing. Have you ever made the gravy from the drippings of a slab of prime rib? Was there enough of the good there vs the fat to make gravy? I would appreciate you sharing that.

Yesss!!! Rosemary! So glad you posted your recipe. I love that taste on potatoes. A huge fan of rosemary. It goes really well on fillet mignon and a rack of lamb. I also tend to make roasted potatoes as you mentioned. I change up the variety each time, yellow, red, or regular Idaho. Never did try it with sour cream. My favorite way is to coat with olive oil, sea salt, pepper, squeeze some lemon juice and mix it together.

The kids love mashed potatoes that's why I took this route. Plus the prime rib was an oven hog and I found it it easier to cook something on the stove top, hence the mashed and boiled potatoes. One can roast the potatoes while the prime rib is resting. My only thing was that I had some Branzino cooking at that time.

I need a dream kitchen. One where there is 2 if not 3 of everything within it such as ovens, sinks, fridges, dishwashers, and definitely more countertop space. Lol...I'm sure we all would like that.

Ah. I didn't think about the fat from a prime rib. Pour it in a bowl and set the bowl in a larger bowl of ice water, I would think. Thicken the fat and make it easier to take out. Might not have much left, though!

Have a rump roast staring at me in the fridge that I need to cook tomorrow. Was thinking of searing it and then throwing it in the crock pot first thing tomorrow. Any thoughts on rubs and what to throw in with it?

Oh, and I did this recipe in a crock pot with a pork roast earlier this week. Added a bit more mustard than it asked for. Freakin delicious. Would like to try it in a Dutch Oven.

www.gonnawantseconds.com/2015/05/best-cr...pot-pork-tenderloin/

Thanks for the tip with the ice water. I never thought about doing that.

As for your roast, tell you the truth I am normally a sea salt and pepper guy and that's it. If you like to get adventurous, cook it in the crock pot in some beef broth with a "taco seasoning mix packet". I think I get the El Paso one, but I am sure any would do. I had this with beef cubes before and it was awesome. I would think it would go just fine with the roast too. If you're not crazy about the taco seasoning idea, just stick to cooking it in the beef broth with sea salt and pepper and this will be just fine.

Throw in some medium sized cubes of potatoes, medium sized slices of carrots (baby carrot size), string beans and peas. You may want to add this towards the end of the cooking time. I believe 30 minutes of cooking would be good for the veggies. Then tell me what time I should come over...lol.

here is a snapshot from lunch today. potato crunch pollock, roasted brussels sprouts with balsamic, and some rice to round things out. very tasty and easy! i got it all done in under an hour.

pasta bake! this photo doesnt reveal the steamy goodness that was under the coating of browned cheeses, but i am sure you can imagine how tasty it truly was. very easy and it takes about 60 mins in the oven. yum!

made this last night its chicken ala one pot lol

yesterday's project was garlic confit! it sounds alot fancier than it really is, but it's a great thing to have on hand in the fridge when you want a rich garlic flavor in a short time.

what i used was a small saucepan and 4 whole heads of garlic. i separated all the individual cloves. a trick for peeling garlic is to put the unpeeled cloves in a bowl with a smaller sized bowl on top, shake for about 15 seconds and blammo! you got peeled garlic.

add the peeled cloves to the saucepan and cover with olive oil. start with medium heat and when it starts to bubble turn down the heat. you want a very very low simmer. by the end i had my burner on 1 and i wish it would go to 1/2

anyway, let it simmer for about 60 mins, remove from heat and cool. then strain out the garlic and you have some wonderfully soft garlic cloves. for lunch today i made toast and simply spread a garlic clove on each piece with a knife. yum!

i used the left over garlic oil to fry some potatoes last night and they turned out great. i hope you give this a try!

EDIT: i added a sprig of thyme to the oil because i had some thyme laying around. i am not sure if it really added anything to the end flavor, but it certainly looked nice.

Finally got around to starting some bacon today. I'm doing a wildflower honey and maple cure. Wish me luck I'll post some pics in about 10 days when I go to smoke it.

today's project was spinach and rice pie! sounds weird but it was very nice indeed. my fridge had some items i wanted to use up so i looked up a recipe. i had some left over rice (roughly 2 cups of cooked rice) that i wanted to do something fun with so here it goes!

sautee a bunch of spinach. after it has wilted down (roughly 2 cups of cooked spinach) transfer to a plate with paper towels on it. then i put paper towels on top and pressed down to "dry" it.

nextly i sauteed garlic and diced celery. i added about 2 teaspoons dried herbs to the sautee (rosemary, thyme, marjoram, oregano)

place the rice, spinach, and sauteed veggies in a bowl. i had some left over roasted red onions to use up so get them into the bowl! beat two eggs with a fork and dump it in the bowl. add seasonings of your choice. i went for salt, pepper, cayenne and a pinch of nutmeg. i also had some fresh parsley laying around that i minced up, so why not throw it in? give it a good mix and transfer to a pie dish. pat down with a spatula and cover with parmesan cheese.

place in a preheated 350f degree oven and bake for 30 to 40 minutes. i like crispy stuff so i really didnt keep track of the time, i just pulled it out when it smelled delicious. top with more parm and you are good to go! well....let it cool for 5 to 10 mins so it firms up and you can cut it into nice slices.

:

one of lils delish home made pizzas

horriblebreast wrote: yesterday's project was garlic confit! it sounds alot fancier than it really is, but it's a great thing to have on hand in the fridge when you want a rich garlic flavor in a short time.

what i used was a small saucepan and 4 whole heads of garlic. i separated all the individual cloves. a trick for peeling garlic is to put the unpeeled cloves in a bowl with a smaller sized bowl on top, shake for about 15 seconds and blammo! you got peeled garlic.

add the peeled cloves to the saucepan and cover with olive oil. start with medium heat and when it starts to bubble turn down the heat. you want a very very low simmer. by the end i had my burner on 1 and i wish it would go to 1/2

anyway, let it simmer for about 60 mins, remove from heat and cool. then strain out the garlic and you have some wonderfully soft garlic cloves. for lunch today i made toast and simply spread a garlic clove on each piece with a knife. yum!

i used the left over garlic oil to fry some potatoes last night and they turned out great. i hope you give this a try!

EDIT: i added a sprig of thyme to the oil because i had some thyme laying around. i am not sure if it really added anything to the end flavor, but it certainly looked nice.

Gave this a try over the weekend! It came out wonderful! If your a fan of garlic, and we are, you have gotta give this a try. Thanks for the recipe HB.

Dailey saw this and new that it was good . . . and he dubbed it


Yum! I'm going to try this this weekend.

Roy switch to vegetarian, you seems to have lots of non-veg. Not good for health.

I am new to this thread so please forgive me if I ask something which was already discussed before. I am food loving noob, as there are trigger happy noobs, I am fond of eating. purely veg except egg, no alcohol, no smoking but love eating. So want to start healthy diet into my daily life.
Looking for variety of veg recepies one can have for breakfast /Lunch/ Dinner.


Will try to post some Indian veg recepies/sweets. Hope HB/ other chef's will put their magic to make it more healthier.

Potatoes / Oninios/ Rice / wheat in form of "Chapattis" are most commonly ingredients of Indian food. Finger chips / potatoes chips are tasty to eat but not good for health. Any suggestions HB/members about how to use potatoes in a healthier way.

Will love to read healthier veg-recepies using vegetables found in most part of world.

hi blue!


thanks for joining us here. i am interested to learn some indian techniques. i'd also like to find some way to use coriander. from what i hear, that herb is used often in indian cooking.

i will work on a good vegetarian recipe to share with you and please share any photos from outdoor markets or good food you have made at home. welcome to the cooks thread!

i do eat vegetarian too i do this nice leek n tomato casserole lil loves it

2 large leeks cut into 1 inch trunks
2 large onions cut to 8ths
1 tablspoon chopped parsley
1 bay leaf
2 cloves of garlic
salt and pepper to season
1/4 pint of veg stock (chicken stock if you prefer)
4 table spoons of veg oil
pinch of thyme
1 table spoon of lemon juice
mix into a covered casserole dish and bake in oven at 180c/350f for 90 mins
(variation you can add chicken )

lils home made quiche with vggies and kabasa

yum!!!

look at the golden top on that quiche. excellent work lil!

Here is the link to prepare coriander and mint Leaves paste called "Chutney" in India. You can use it in place of sauce, e.g, along Horrible Beast's GI Power Quiche! or Roy's guiche with veggies and kabasa or with any dry veggie.

The link below have picture and step by step preparation of Chutney. I will paste only those links which we actually use to make and resembles the way we prepare at home. HB is it ok to post site link?

Besides "Chutney", both leaves are used to garnish the dishes.

Those look promising, Blue. Now to find something complimentary to either of those that has turmeric in it . . . would make a truly colorful plating.

S. E. Dailey wrote: Those look promising, Blue. Now to find something complimentary to either of those that has turmeric in it . . . would make a truly colorful plating.

Dailey you can add turmeric too as it got high medicinal value. Turmeric is one of the essential ingredients of almost every dish in Indian kitchen. People take milk/tea boiled in raw Turmeric as an effective way to treat cough and cold in winter as it has powerful anti-inflammatory effects and is a very strong antioxidant but don't have too much of it.

[NLR] The Blue Fighter wrote:

S. E. Dailey wrote: Those look promising, Blue. Now to find something complimentary to either of those that has turmeric in it . . . would make a truly colorful plating.

Dailey you can add turmeric too as it got high medicinal value. Turmeric is one of the essential ingredients of almost every dish in Indian kitchen. People take milk/tea boiled in raw Turmeric as an effective way to treat cough and cold in winter as it has powerful anti-inflammatory effects and is a very strong antioxidant but don't have too much of it.

I've tried a couple different versions of "turmeric milk" and like it quite a bit. I drink it frequently now. To get the medicinal value, you need to add black pepper to it . . . something black pepper causes it to be absorbed more effectively or something like that.

LILS home made choc chip cookies

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter (not natural-style)
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1 1/4 cups flour
Pinch of salt
1 1/4 cup chocolate chips

Directions

1. Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.

2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.

3. Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.

4. When ready to bake, preheat oven to 350 F.

5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.

6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.

7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.

8. Store at room temperature, tightly covered, for up to 5 days