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Old 12-24-2011, 12:20 PM
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Default Cooking with Cox....Prime Rib

9lb 4 blade bone in prime rib



remove chain over bones











remove meat between ribs









scrape off bone casing


half frenched


fully frenched


roll cut the eye


season with herbs and spices
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Old 12-24-2011, 12:20 PM
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truss every inch


rub with spices


cut slits to stuff with garlic and herbs



rough cut veggies to put in roasting pan


ready for the oven 425 for 15 minutes...turn down to 325 15 minutes per pound
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Old 12-24-2011, 12:26 PM
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Brown off the trimming in a heavy pan until crispy and brown...reduce with a bottle of red wine....simmer with 6 cups beef stock while roast is cooking

Add drippings from pan after roast is done. skim off fat


bring to a boil....strain ....yummy au jus
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Old 12-24-2011, 12:28 PM
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wow that looks good
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Old 12-24-2011, 10:29 PM
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Old 12-24-2011, 10:48 PM
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why do you expose the bones like that? im doing a 14lb prime rib tomorrow. dave told me you are a hell of a chef!
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Old 12-24-2011, 10:58 PM
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Quote:
Originally Posted by HOTRODREDNECK View Post
why do you expose the bones like that?
x2....i have never done that before?
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Old 12-25-2011, 12:37 AM
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:drool

That looks *really* good.
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Old 12-25-2011, 10:46 AM
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Good classical presentation and meal there. Thanks for the pics DUZ

a little quicker way to get the bone casings off is to score 360* around the base of the bone. Then take your butcher string/twine, loop once, place around bone, pull both ends tight and with a squeze and twist motion in the upwards direction, SHHHWAAAMMOO.. clean bone.. (disclaimer: may take you a couple times to master technique )
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Old 12-25-2011, 05:50 PM
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Nice tip rebel...I do some scoring first too.


Boned out like that....cause I'm a chef not a shoemaker! This whole process take me about 7-8 minutes...so not much time for me


couple of reasons.

That meat is fatty and I use to make the sauce. If you cut it out and didn't clean them...when roasted they would look burnt up...not pretty and white.

It also is nice to season the back side...then when you carve you end up with these rib lollipops....mmmm...meat on a natural stick.
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