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Ace-pilot-838 t1_jacnbts wrote

Reply to comment by _W1T3W1N3_ in [homemade] Prime Rib Sliders au Jus on Fresh-Baked Mini-Chiabatte by ptbo_skeptic

Hmmm... What does prime rib taste like? I've cooked steak rare (like purple rare) and I still loved it but it was a bit chewy. Does this have that rare taste but because it's sort of cooked it's not chewy?

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ptbo_skeptic OP t1_jacqmny wrote

Rare prime rib should pretty much melt in your mouth. It’s usually well-marbled and cooked with its fat cap, so its natural juices make it sooooo tender. It’s also a muscle that doesn’t get much exercise, and non-working muscle tissue is going to be much less tough than strong tissue.

A slow roast will give you uniform “doneness,” meaning you can get the whole cut to your desired temperature without overcooking the outer parts.

This roast was cooked to (roughly) 125F and continued to cook to just below 130F during its pre-carve rest.

Medium rare and delicious.

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Ace-pilot-838 t1_jad2ixt wrote

Wow, that sounds amazing! Never heard of this, I've gotta try it sometime. Well done!

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ptbo_skeptic OP t1_jad3teo wrote

Definitely do!

I start the roast at a high temperature (450F) to brown, then drop to 225-250F for the rest of the roasting period.

Remember to take your roast out aprox 5 degrees below your desired internal temperature. It continues to cook as it rests.

As for the jus, I cheat. I start scooping drippings a half hour before the roast is done to add to beef stock and start reducing so that I have a good strong jus by the time I carve.

Give a quick google, there are no shortage of instructions for good prime rib au jus. Just resist the temptation to try to cook it any faster/hotter.

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_W1T3W1N3_ t1_jacsbz7 wrote

They all taste like beef, but they each have their different texture, fat content and accentuated flavors. Prime Rib is softer and more succulent than Roast Beef but similar, and Filet Mignon is softer and more succulent than Rib Eye but similar. Rib Eye is juicier and fatter than any of them. Sirloin Steak is stringier and less juicy than Rib Eye. Ribs are stringy, fatty and juicy.

All of them could be chewy if done too quickly. Yes steak (Sirloin, Rib Eye, Filet Mignon) can be cooked fast searing it 4-minutes on each side per inch or something like that, but ribs and roasts (Prime Rib, Roast Beef, Spare Ribs, Baby Back Ribs) and etc. should be cooked low and long something like 375^o F 30-minutes to sear and then 275^o F for 1:30 to 2:30 hours, even up to 6:00 hours at 200-250^o F or until 135-145^o F internal temperature.

The elongated cooking time actually goes from a rubbery swelled chewy meat to at some point it breaks the meat fibers down and they become soft and succulent.

I have not tried all this yet I am just getting started cooking. I’ve only made 1 Beef Roast so far it was amazing. The biggest thing is to invest in an oven safe meat thermometer that you can stick in the meat. And what I do is rather than keep the meat in the fridge and let it go rancid or in the freezer which actually is reasonably fine I’ve resolved to have a roast or something on the day I go shopping. That way I can pick out the best meat and it needs to reach room temperature anyway before cooking so I prepare it right away getting home and it was f—ing amazing. The meat can then be frozen and sliced for quick meals. And if you factor in the actual meal cost by dividing its total cost by the number of meals you can get $2.50-$6.00 meals that will defeat any fast food restaurant to smithereens.

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