DO cooking

[bledsoe3]

I tried my first prime rib in a dutch over the other day.



I also made Ira's blue cheese scalloped potatos.



The 14" deep I mentioned in another thread would have worked perfectly for a 10 pound prime rib. I used a 12" regular depth and as the meat and salt heated it started to lift the lid so I had to find something to keep it down.

[davefullmer]

Now, that looks delicious.

Dave

[CASHCOW]

oh my goodness.......I am sooooooooooo hungry... I am slobbering all over myself now.

[dmb90260]

That looks very good. Too bad you could not go to Dean's and borrow one of his large pots. He seems to be camped out somewhere without a shower and would not have missed it.

[Joanne]

Jim,

Great job on that prime rib! I think we need a prime rib cookoff at the IRG. I volunteer to be a judge!!

Joanne

[doug hodder]

Looks great Jim, I gotta try a Prime Rib! ...I handed out Ira's potato recipe to a lot of my customers, and got good reviews back from them all...It was a hit! Some did it with bacon for an extra ingredient...Thanks Ira...it's a hit at gatherings out West and with some of my customers!!! Doug

[Dean in Eureka, CA]

Jim,

Great job on that prime rib! I think we need a prime rib cookoff at the IRG. I volunteer to be a judge!!

Joanne

Judge buys the meat, Right???

Jim,
That looks awesome!!!!
So whadyur Dad think about it?
Hey... I did a 7 lbr. in a 14" deep at the public works deal...
Had to use a new type of dry rub on the meat.
My lid raised up too... Was wondering if the rub had anything to do with that???

[doug hodder]

Dean...if my meat gets rubbed, it'll raise the lid too...Sorry, it just had to be said, and don't anyone else out there say that it didn't cross their mind, and I don't care who ya are...it's a little funny!!! Doug

[Nitetimes]

Dean...if my meat gets rubbed, it'll raise the lid too...Sorry, it just had to be said, and don't anyone else out there say that it didn't cross their mind, and I don't care who ya are...it's a little funny!!! Doug

Yup!!!!!

[ARKPAT]

Dean and Jim .You guys made me so hungry I had to stop by the local BBQ pit and order 1# of pit smoked brisket. I will have to try that in the dutch oven it looks soooo good.




Pat

[bledsoe3]

Most of the 12" DO's don't come with a notch cut for the wire on the meat thermometer. I used a 4" angle grinder with a thin disc and ground a notch just big enough for the wire to fit through.



I removed the heat when the meat reached 135*. I would have liked it a little more rare. We did another prime rib at my brothers and took it out at 130*. There was a lot more pink meat, but not too rare.