Comments on: The Grill-Roast Technique: Prime Rib

By: ruhlman

ruhlman — Tue, 15 Jan 2013 19:09:58 +0000

redoing the site soon and the feed should work.

By: this guide

this guide — Fri, 11 Jan 2013 23:57:50 +0000

What’s up, I would like to subscribe for this weblog to get hottest updates, thus where can i do it please help.

By: Kelly Cannon

Kelly Cannon — Tue, 08 Jan 2013 14:48:20 +0000

Our pork crown roast came out beautifully and was praised by all. Thanks, Michael.

By: Christmas Dinner<br/>and the Magic of Yorkshire Pudding | Michael Ruhlman

Mon, 07 Jan 2013 17:13:38 +0000

[...] My post on preparing a grilled and roasted prime rib. [...]

By: Dan

Dan — Wed, 26 Dec 2012 17:40:57 +0000

Thank you, Michael, it was spectacular!!

By: Teri

Teri — Wed, 26 Dec 2012 13:23:26 +0000

Our prime rib turned out absolutely amazing. We grill year around, who cares it was only 5 degrees outside.

By: Jill Moberg

Jill Moberg — Sat, 22 Dec 2012 06:59:45 +0000

A perfect stock method … I’ve used it many times since reading “Twenty”. Delicious stock every time!

By: Honk Honk Roasted Goose | Michael Ruhlman

Honk Honk Roasted Goose | Michael Ruhlman — Fri, 21 Dec 2012 19:32:46 +0000

[...] post on preparing a rib roast and Yorkshire [...]

By: Michael Ruhlman

Michael Ruhlman — Thu, 20 Dec 2012 20:49:45 +0000

this will work fabulously well with pork.

By: Michael Ruhlman

Michael Ruhlman — Thu, 20 Dec 2012 20:49:24 +0000

same, though I’d pull at 128 for medium rare juicy, slightly pink pork.

By: Michael Ruhlman

Michael Ruhlman — Thu, 20 Dec 2012 20:48:21 +0000

I’ll roast a pound of beef bones and a pound of veal bones (I use bones and meat from , cover with water and cook on low for ten hours or overnight in a 180˚ oven. then add an onion, two carrots, 2 celery, well sweated or even browned, garlic peppercorns if you wish, a bay leaf and a tablespoon of tomato paste and cook another hour or two. strain, de-fat, and reduce till super delicious, thicken with a cornstarch slurry before serving.

By: Michael Ruhlman

Michael Ruhlman — Thu, 20 Dec 2012 20:42:47 +0000

agreed, I went back and forth on temp to pull it at. really does vary hugely. a really big roast can go up by 15 degrees. resting is just as important as cooking in my opinion.

By: Kelly Cannon

Kelly Cannon — Thu, 20 Dec 2012 04:23:21 +0000

I love this technique. I’m planning to make a fairly large pork prime rib roast for Christmas this year, and it seems like it should work as well with pork as with beef. Would you recommend adapting it in any way for pork, or can I pretty much go with what you’ve laid out above?

By: Tags

Tags — Wed, 19 Dec 2012 21:52:40 +0000

The only thing missing in these pictures is Fred Flintsone’s car tipped over on its side… or an 18-wheeler, for that matter. I do doubt that there has ever been a brontosaurus whose meat is as superbly marbled as your prime rib, however.

By: Edwin

Edwin — Wed, 19 Dec 2012 21:32:50 +0000

That Prime Rib must cause quite a stir at the Ruhlman den. Will you have a stock recipe/technique following this post, with the bones?

By: Matt

Matt — Wed, 19 Dec 2012 18:35:41 +0000

looks good. I too am going with TK’s ad hoc blowtorch prime rib this christmas (again!) One general comment…why don’t recipes/cookbooks/chefs/etc…make a bigger deal about carryover cooking. I’ve found that pulling my last several rib roasts at 115 degrees from the oven has them carryover to 125-135 degrees. Of course, carryover depends on the size of your roast and the temperature of your oven. Even TK says to roast to 128 degrees but makes no mention in Ad hoc that you’ll want to pull the roast much earlier unless you want a roast in the 145+ range, which is ruined, in my opinion…

By: Natalie B

Natalie B — Wed, 19 Dec 2012 17:40:39 +0000

Is this going to be your next LC technique video?

By: Patrick

Patrick — Wed, 19 Dec 2012 17:35:21 +0000

Oh my, nothing looks more savory than a big hunk of beef on ready for a grill. Those cross-hatches…oh man.

By: Jason Parsons

Jason Parsons — Wed, 19 Dec 2012 15:45:46 +0000

I concur and have been doing it this way for over a decade now. Rotisserie would be a great technique too if you could get the balance right.

By: Jill Moberg

Jill Moberg — Wed, 19 Dec 2012 15:44:53 +0000

I’ve gotten my fancy new digital meat thermometer and I’m heading out today to get my meat! I love the idea of pre-salting several days before. Generally I’ve just done overnight, but this year I’m trusting my beef to you Hopefully the weather holds up here in Ohio and I’ll make it out to the grill on Christmas (Eve for us). Merry Christmas Michael!