Happy New Year to you too Capt.
Great looking Prime Rib. Have done that before. Easy to mess up. Congrats.
Lahaina. Wonderful place. Loved the Cheeseburger in Paradise. It is not the Buffett one, but it is the original. Maui is one of our favorite places we have visited. Would love to go back.
Yeah,
I like Maui too...
... it's a bit slower then Oahu (well - it's a lot slower) ... but I also find Lanai far more appealing in some ways. There ARE only 2 resorts and one B&B there... and little else! Well - I guess I would get island fever living on a place like that in about a week.... but at the resorts and mixing with the locals I could last a while.
As for my
prime rib preparation "secrets" - I've made it many many times and never messed it up - except once I bought a tiny cut and was unable to cook it in a predicable manner.
TO make a big roast - I prep it any number of ways depending on my whim or what I find as a seasoning mix off the internet. However, I usually have rock salt all over the exterior and something with a lot of spice - or I use garlic lcoves stuffed into the fatty segments all over. Then the secret to perfect prime rib every time:
Insert the thermometer in the physical center - not touching a bone and through a fat structure on the outside. This ensures the roast will seal around the insertion point as you sizzle the exterior. Thus not losing any juices throught this opening. I usually orient the dial to have 110 degrees straight down as that is when I pull it out. YES... 110... I'll explain more about that later.
I then crank the oven up to about 350 or 375 and cook in a pan for about 30 to 35 minutes. You want the exterior to sizzle and seal the roast. Then I drop the temperature to about 225-250. This now takes anywhere from 90 minutes to 3 hours to slow cook. The lower and slower the better as the whole thing will come out cooked uniform that way. THEN... you want to watch the temperature as it approaches 110. Once it hits pull it out. Let it stand for about 5 - 10 minutes before you brgin to carve it. It allows the juices to redistribute inside. When hot the juice contracts inside (in thoery).
Now - you know it was cooked properly if there is only clear drippings. If there is a little red juice that is OK.... but if it has a lot of red juice in the pan then you've lost a lot of the flavor into the pan. I would consider using that kind of drippings to dip the cuts in for anyone who you think would appreciate the intensity and moisture. Well... maybe not.
At any rate when you carve the first slice at the end you should note that it is about medium rare immedietely - and the subsequent slices should all be rare and not raw. SO.... now how do you serve MEDIUM rare, MEDIUM, Medium WELL, and WELL DONE? Well... I did not mention this earlier - but you should have 2, 3 or 4 packs of Au Ju sauce heated in a wide skillet pan. Keeo it very warm if not hot. For rare servings just carve and serve as it is. For medium rare you can dip ONE SIDE of a medium thick cut into the hot Au Ju. And - OR place the cut on a plate and pour a bit of hot AU JU sauce onthe SIDE of the cut. Better to get a firm answer from your patron as to hoe medium rare they want it as you can heat it precisely to taste with that hot AU JU sauce. SO... for MEDIUM - I would DIP the entire cut into the hot sauce once or twice for 2-4 seconds watching carefully how it changes in finish and color - and the rate of change will vary continuiously with the varying temp of AU JU and thickness of the cut. MEDIUM WELL - gets more time soaking... and WELL done gets a soaking PLUS heat turn higher to the sauce while it is soaking. I would try to cut WELL done and medium well done cuts slightly thinner to cook in a reasonable time - or - send those patrons away and have someone bring them their cuts when they are ready... or take care of them last.
Aside from that - I am particular about what brand of AU JU I use. I would not cut corners on the sauce - and I have found that the Lawrys' AU Ju suites me fine. But if you find any deluxe AU JU brands - try those first.
Gotta have creamed horse radish. Gotta have baked potatoes, garlic mashed and thick brown gravy with sliced fixins' added, creamed spinich, a nice cesar salad or something comparable.... and nice large dishware to serve.
AND... for the folks (men mostly) who can eat a bit - and who don't want medium well or well done servings - cut them HUGE SLICES. Make em' memorable in size with a bone to boot. I think the largest I cut was almost 2.25-2.5" thick for my brother in law last Christmas here on Maui. This year he insisted on a more modest slice - but last year he ate the WHOLE THING. This year my other BIL from Boston got the largest slice. His was probably no thicker then 2" this year plus a bone. If you have dined in a prime rib house - then they carve table side and do not use the cheat method I use to obtain exactly the degree of cooking in a slice for everyone regardless of WHEN they walk up asking for a cut. But the restuarnts have several cuts prepared to the respective degrees of cooking... and I don't have that kind of luxury. They have larger true PRIME cuts that cost about $18-25 a pound at retail from a gourmet butcher - AND they have several HUGE ones on the cart cooked to different degrees. I usually do not serve $500-800 that way. I make do handling 8 adults and a half dozen kids with one 11.5 pound roast cooked uniformly rare initially.
So there you have it - the majority of my technique complete with secrets of a sort. No one else publishing on-line has ever revealed my technique - as far as I've found - and I have searched for ideas with many sites over the years. I make this sort of thing at least twice a year - usually when it goes on sale. ANd I have YET to get one of those expensive gourmet cuts... but I think that will be what I use in one of the next couple of meals I make like this! It is time to =try something different!
Hope this was of interest to someone!
Note that the marbing is pretty minimal - so it is not really PRIME. But that's all we get in the average supermarkets they have here on Maui. Well... for the most part that is also what we get back home in California. You can mail order premium cuts for triple the money - dry aged cuts - TRUE DRY AGED CUTS. Reading about these premium cuts is interesting.... check it out.
AND note in the photos how the thing shrank! If you look closely at the drip slots on the pan it would seem as if the shrinkage was about ONE SLOT in length off EACH END! Yeah - so buy a little more then what you need. DOn't measure the ich thinkness off of the uncooked length! And... 1-1.25 or 1.25-1.5 pounds per adult or hungry teen is pronbably reasonable. AND... if your oven is not a "good" one with an accurate thermstadt - you may want to get a 2nd OVEN thermometer. I have one back home so I can regulate the temperature accurately as I cook.
Oh yeah... if you mess up on the timing you just drop or kick up the temperature. I was sitting at 90-95 degrees when I was told we needed to get the thing served. So I kicked the temp up to about 325-335 and it shot up to 105-110 degrees in about 30 minutes. It cooked a little medium rare on the ends but the cap was still rare - fortunately. You can see it in the pictures that it was not a super rare "finish" off the first cut.
Good luck and let me know if anything turned out "good" as a result of some of my ideas shared here.
Happy New years again to all!
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we were the first group on the ship after the conceirge people
arty: 
