/ck/ - Food & Cooking

I hate diversity so much bros

>>20034213
Those apefolk need to shut the fuck up.

>>20034213
>>20034218
>>20034253
that garbage ass steak is fucking raw and probably cold, but with a well done rim
its fucking disgusting

>>20034287
.t

>>20034287
It is a pretty sad looking roast. Poorly cooked and not a bit of crust on it. Janet the Goddess is right. That shit looks steamed.

>>20034295
my dad is making prime rib for crimbo dinner and i fully expect him to overcook it like every other meat. at least he isn't a heathen with the sauce and just has horseradish.

>>20034295
>sauces
literally everything is wrong. you even got regular horseradish instead of horseradish sauce. Good job, stupid.

>>20034213
how come when they see something they don’t understand they judge it ignorantly rather than just learn

>>20034382
Prime rib is exceedingly hard to screw up. The idea is to start it at room temperature and roast it for about five hours with the oven set to 375 start and finish, the 3 middle hours with the oven off.

>>20034382
Why doesn't he just not overcook it?

>>20034409
So much dumb in this post

>>20034421
>reddit-tier snark
Prime Rib is about the easiest cut of meat to cook. The majority of cook time you're not even heating your kitchen. Not my fault you're an incel who cooks for one.

>>20034218
Homogeny is boring.

Yes. People like things to different donenesses. Anything short of the preferred doneness is underdone IE undercooked.
That said, I prefer a prime rib just slightly more done than the pic. Very, very, VERY slightly. I'm eat ass-isn but prefer it just a hair warmer in the middle.

>>20034427
being healthy and prosperous is boring
being safe and innovative is boring as fuck too
if i say things are boring it will make think they are bad hahahaha i’m so smart

>>20034427
but if every country is the same “diversity” slop it becomes the homogeny you deem boring

>>20034345
Agreed.

>>20034382
My parents never overcooked beef when I was growing up but fuck me sideways if my mother didn't overcook the shit out of lamb every single time.

>>20034409
No. The time depends on the size of the roast.

>>20034437
What do you think the word "about" means, numbnuts?

>>20034426
>cooks for one
Not even close, buddy. I'm doing a rib roast today. It's been seasoned and uncovered in the fridge for almost two days. No, I'm not going to let it sit on my counter for six hours to get to room temp. No, I'm not going to cook it at 375 to get an awful ring of well-done grey meat around the edges.

>>20034442
>six hours
1 hour.

>cook it at 375
only to start and finish it, you fucking cretin. Is this your first time?

>>20034439
Nine hours isn't "about" five hours. You're assuming a very specific size of roast and a very specific desired doneness. A sixteen pounder will take at least 8 hours for rare/medium-rare and 9,5 or so for s proper medium-rare.
That'd nearly double your quoted time.

>>20034448
>9 hours to cook a rib roast for dinner
lol holy shit we got some genuine Christmas tards in this thread

>>20034446
A solid cyclinder of meat approx 7" in diameter isn't going from the fridge to room temp in one hour. My oven isn't going over 170 until it's sear and serve time. No, I'm not going to rest it either.

>>20034454
You are not very smart.

Inserted my 7" meat cylinder into anon's oven for 9 hours. How'd I do?

>>20034213
That actually does look like shit. Prime rib is better medium rare than rare.

>>20034213
Guys... My store has a special on rib roast right now, 4.99/lb. Can I buy one and just slice it into rib eye steaks?

Just got done roasting for 9 hours. Now it's sear time. Feels good being cook.

>>20034442
>he cooks his prime rib from cold
Literal rookie mistake.

>>20034459
1 hour is good, 2 hours tops.

>>20034470
Again, 9 hours for a 16 pounder. If you're cooking a rinkydink "roast," the time will be less. That. Was. The. Point. Made. No amount of reduction to absurdity will change the laws of physics and spacetime to conform to your ridiculous notion that all roasts should be cooked for five hours.

>>20034411
beats the hell out of me. i guess it is impatience and constant checking lowering oven/grill temps, then he overcompensates to have dinner "on time"
>>20034409
my brother in christ, i know this. he asked for my advice as a (paid) chef and i told him to trust the probe for the majority of the cook time and just stop fucking with it

>>20034474
No. That's illegal.
>yes, of course you can you silly goose

>>20034492
You already listed numerous errors you're making. For some reason you think because you've decided to ruin a large roast that somehow you are entitled to not respect very basic rules of Prime Rib when in fact it just makes your offense even worse.

>>20034492
Weight is not the determining factor when calculating cook time of a cylindrical meat log. Length and girth are the measurements that matter.

It was worth it for that sweet sweet 9-hour prime rib

>>20034489
>he falls for the “dude let it get to room temperature” meme
You’re a retard. First of all it’s unnecessary. Second. If you really wanted to let a big roast get to room temp across the entire roast it would be sitting out for 6-8 hours

>>20034547
>has to specify a "big" roast to make his point work
lol i know right. How long would getting the entire cow to room temperature take? Checkmate, atheists.

>>20034554
Guys, can I slice it into portions like ribeye steaks, lay them out for an hour or so to get to room temp and then tie them back together to cook as a roast? I think it would work.

Imagine thinking core temperature of a "room temperature" prime rib roast even matters since the lack of uniform doneness is a feature not a bug when it comes to serving a beef roast.

>>20034578
>lack of uniform doneness is a feature

Mega cope only possible from a roastlet

>>20034585
>today, retard anon learns that some people like their beef cooked to different doneness

>>20034554
It’s not even just for roasts, it’s for individual steaks as well, people following the room temperature meme. You should test it, take your roast out and put a meat thermometer in it and leave it it to see how long it takes to get to 60 degrees internally. Hell it would probably take 10 hours

>>20034592
That post was sarcasm, dummy.

The "room temperature" rule is basically an autism detector since every good cook who isn't a retard knows that's it's not a hard and fast "rule" nor is a large hunk of meat going to be even temperature even after several hours.

It's just a rule of thumb. Let it sit out 1-2 hours and let it go. The ultimate guide will be your thermometer at the *end* of cooking anyway.

This isn't baking, you fucking speds.

>>20034494
I went and got one

>>20034610
7.71lbs for just under $39. Made 10 steaks and will use the ribs for slow cooking I guess?

>>20034615
Oh actually 11 steaks haha I miscounted. Pretty good deal.

>>20034615
last year halms were super cheap in the US but this year it's prime rib roasts I guess. I got an 8lb for around $40

>>20034625
Really good man. Best part is I had a $25 gift card to this grocery store so I got 11 steaks and some ribs for less than $15! Gonna cook one up for lunch :)

how thin can you actually slice a rib roast prior to cooking? I was wondering if it's possible to make homemade steakums from prime rib. I've seen super thin shaved steak that the Mexicans buy but it always looks super lean.

>>20034213
I really really don't like bl*ck 'people'

>omw to visit parents
>get a call
>"hey an i ordered a prime rib for christmas, could you pick it up?
>4.8lbs
>$150

>>20034672
God damn it came out good. Might go back and buy another desu

>>20034213
>>20034218
>>20034253
prime rib is mushy boomer chow, and I don't think anyone under 60 eats it unironically. if I wanted to eat mushy steamed beef, well, I just don't so enjoy your 1950s period throwback cuisine, I know whites are scared of maillard reactions so yeah, I don't wanna ruin your day with flavour

>>20034748
i personally prefer my rib eyes to be a little thicker but looks good

>>20034752
This I hate prime rib. Everyone should just slice it up like anon did and make rib-eye steaks.

>>20034752
>flavour
opinion discarded due to being foreign tourist who can't spell

>>20034763
Thanks! Yeah I wanted to be economical about it. I already have three thick cut ribeyes in my freezer right now and also a bunch of strip steaks and flanken style ribs. :) I am rich with beef! Feels good having a completely stocked freezer. I gotta say though, I probably won't buy strip steak again. Ribeye is so much better that now I don't even want to use the four strips I have in there.

>>20034752
nigger

>>20034748
That looks great, good job.

>>20034213
My wife is pregnant, so I'm going to have a cut off a piece and cook it well done, once the whole roast is cooked.

>>20034812
Same here. My wife gets disgusted by red meat even though I've explained it's not "blood". I always have to ruin hers but it's how she likes it so oh well :)

>>20034615
I'd've kept the ribs on and had tomahawk steaks but sure to their high gelatin/collagen content, beef ribs are great for slow cooking, yes.

>>20034500
Wrong. But keep saying otherwise. Maybe someone will believe you someday. Not me, tho. I don't #believewomen

>>20034812
Congrats.

>>20034858
Mine was at first but has slowly warmed to the idea of eating beef at other donenesses. She still won't touch pork that isn't completely well done.

>>20034864
Someone should lob one of those tomahawk steaks into your head for being an incompetent cook.

>Anon taking a selfie with his 9-hour turkey he roasted over Thanksgiving

that is a dogshit roast honestly

>>20034752
Nice b8

>>20034213
Janet's right, I think they might have actually steamed the roast, based on how there's literally no crust.

>>20034896
Nobody loves you and you have no friends. Merry Christmas, ma'am!

>>20034858
It is a byproduct of blood.

>>20034896
>>20034500
>>20034475
>>20034470
>>20034454
>>20034409
Well shit, I dun goofed and you were right. I misread the temp and despite being completely correct in >>20034448 I was completely off from >>20034437 onward because of that misreading and you were right. Still, you're a cunt. Merry Christmas, dickhead. : )

Why does it feel like we're suddenly getting a lot more retards on /ck/? What with the wine cuck, the retard who wanted to take canola oil pills, and now people have no goddamn idea how to cook a roast, it's like the third world just discovered this board

>>20035106
Yeah true, but it's not the same as actual blood. Blood tastes like... blood.

>>20035166
haha those were hilarious thread, peak entertainment.

Almost done, my nignogs. Almost ready for the sear and serve.

>>20035166
Because your father never wanted you and your mum has kicked herself daily for not swallowing the load instead.

>>20034213
Prime rib is always really red compared to a seared or grilled steak.

>>20034295
TWU

>>20034503
>Length and girth are the measurements that matter
anon has never had to consider these factors in his daily life

>>20034459
My family has the meal around noon so I take it out very late Christmas Eve (while everyone is asleep, just after I hide presents under the tree) to get it started in the morning. The kitchen is probably in the low 60’s/high 50’s overnight so it works out. Reverse sear method btw none of this 375 shit

>>20035167
>Blood tastes like... blood.
Und vot iz wronk vit blaahd? Iz ver vine vood! Haf all time in Transylvania!

>>20034295
>spend 10$ a pound for prime rib
>douse it in ketchup n spices

lol lmao

>>20035415
Legend has it that Dracula managed to escape the battle at Snagov and travel west to Italy where he died a natural death in my hometown. Of course, this claim is apocryphal at best but it's nice to imagine Romanian vampires wandering Italy instead of the Romanian whores and gangsters we actually have.

Just posting yo complain that the rib roast I purchased from Costco didn't crisp up on the top because they use a fucking blade tenderizer on the fat cap and juices were spilling out the entire cooktime
Why the fuck would they do this

>>20035431
$4.79/lbs here

>>20035830
I rarely buy beef from Costco because they fuck it up with the blade tenderizer

>>20034752
Whoa hold on now I'm all about that reverse sear on a ripping cast iron. Sometimes I even set a cast iron burger press on it for maximum surface area. There's definitely a sweet spot in the fatty areas where the edges get a little crispy and it renders better. I'm always saddened when someone posts a rare steak with some cold fat on the edges. What a waste.

>>20034901
Goth turkey.

>>20034578
My grandmother used to ask for an end so it would be more done...

Every time I've had a prime rib it was cold. I've honestly never understood the appeal.

>>20034578
Oops, wrong guy.

>>20034692
Gotta toss it in the freezer until it stiffens slightly then shave away.

>>20034725
I just dont eat them.

>>20034213
A good prime rib is extremely fatty.
It needs to be cooked to medium to properly render the fat inside.

>>20034295
dUUde.

>>20034213
>that one woman calling out the shitty crust
Based.

>>20034218
should have left all those slaves in africa and not invaded and stolen mexico

>>20034213
Could have some kind of sear on it yeah but it’s not raw niggers are so fucking stupid anything they don’t understand is automatically stupid can’t teach a fucking nig anything

>>20035166
i remember some retard with a nice kitchen ended up making shredded dry chicken breast with butternut squash puree and thought it was something good

>>20034213
It's not something I make too often - why the fuck would I want enough people here to murder $150-$450 of beef? - but the entire thing is only undercooked if it's still completely raw in the middle. I'll re-fire slices for people depending on what they're after (If I've got an overwhelming majority of medium-eaters, I'm going to have to refire most of the inside third- it's going to be rare toward blue).

>>20034427
If every everywhere is "diverse" then nowhere is. 50 years ago if you traveled to major cities in different european countries they'd all have a unique identity and unique people. Now it's just the same globohomo mess for most of them.

Ready to start my 9-hour prime rib roast. Just gottaa have a plan for a little carbon build-up for thermal issues but it's worth it

>>20036346
thx anon that makes sense. My plan is to have a meat slicer in '24

>>20034692
I've cut slices so thin I couldn't even see them

>>20035388
>none of this 375 shit
You are forgetting the part where the oven is off for most of the cook time, retard. You're not actually cooking it at 375 for the most part.

>>20036870
Can confirm this post. I saw him do it. Slices so thin, they liquefied in the pan.

>>20035388
>hide presents under the tree
Literally the first place they look, you amateur.
Take some advice from >>20036875 and put that shit behind the TV. They'll never find it there.

>>20034213
those niggers are retarded but that really is a fucked up prime rib, aside from the cap being overcooked, he didnt even sear it at all

>>20034404
Because they aren't capable of learning.