Prime Rib

I just had a panic attack.

I finally got the motivation to go to my computer and write something, but I found out all my pictures were deleted on my SD card. I made so much food in the past 2 weeks to prepare for my future posts and they were gone. My heart just stopped at that moment.

But even though technology completely screwed me today, it also saved me. Thanks to Bill, he helped me recover 100% of the photos on the SD card (standing ovation + slow clap, slow clap then rapid clap).

I remember when I worked at the bank, we got robbed a couple times. The first time we got robbed, I thought we’d just close the bank and go home for good, but we actually recovered and was up and running in the next hour or so.

Barbie would come to the branch and give us some pretty useless psychological aid. She didn’t look like Barbie and her name wasn’t Barbie either, but it was always her that came and i guess she kinda looks like an old Barbie.

Speaking of being old. I turned 26 yesterday. yay…

But the point of the story is, the bank recovered fast, and now that I have also recovered from my panic attack, I will begin my post…even though Barbie didn’t come to my house, but that’s a good thing, because if she did, i might actually have a real ass heart attack.

Sorry for the anecdote, and for saying ass. Now back to the Prime Rib.

If you’re ever looking for a recipe, search it on foodwishes.blogspot.ca first. Chef John is a professional chef and he does video tutorials. He’s also really funny and I highly recommend his videos.

I learned about a technique called “Method X” to cook my Prime Rib.

As you saw in my last post, I posted a picture of a Prime Rib resting on the counter. Chef John says it’s very important to have the meat at room temperature, so I left it out for 6 hours.

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I
 found the smallest roast at Costco. The idea of Method X is to get the exact weight that you see on the package in lbs and multiply that number by 5. This will give you the cooking time for the roast at 500F.

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Next step is to rub the roast with butter mixed with salt and pepper.

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You’ll get something that looks like this. It’s now ready to go into the oven. I forgot to stick the meat thermometer in at this point, but if you were making it, you’d put it in now.

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As mentioned earlier, we cook the roast at 500F and basically sear it in the oven. After that, you would turn off the oven and let it rest in the oven for 3 hours. The residual heat will do the cooking. I was actually quite concerned because my oven has a fan that blows air out of it after it’s finished cooking. It thinks it’s a know-it-all.

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125C is about right, so it was slightly over with our roast.

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Before cutting into the meat. I had a feeling that I was once again haunted by the creme brulee curse (please read “Creme Brulee Curse” if you did not get the reference)

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Finished product. It worked! And just a word of caution: Anyone who comes to my place and asks for a prime rib well done would be asked to leave.

My next post will be a while (2 weeks?). I got 75% on my last quiz, gotta step it up for the next one.