Re: Prime rib

[firefighterjake]

So I'm trying to convince my wife to buy a roast this year for the holidays since I am not a huge fan of the ham . . . plus we still have left overs from the last ham somewhere in the freezer.\

The only concern is we have never made prime rib on our own and she's a little leery of buying an expensive cut of meat only to have it come out tough or just bleeehhhhh.

Anyone have recommendations on how to make a good, trouble-free and delicious prime rib with au jus?

 

[begreen]

I've never cooked one so Google is where I'd go
http://dish.allrecipes.com/perfect-prime-rib/
traditional: (broken link removed to https://www.thespruce.com/prime-rib-roast-traditional-method-995283)
closed oven method: (broken link removed to https://www.thespruce.com/closed-oven-prime-rib-roast-method-995286)

 

[Dobish]

low and slow....

 

[My_3_Girls]

Easiest thing in the world to cook all different ways - studied them all, tried most - smoker, oven, high heat first then low, high heat then off, low the whole time....always comes out better than a decent steak. Get one this week at Shaws, they're 4.99/lb! Hamburg is close to that sometimes! Make some slits in the top to stick some garlic cloves into, salt and pepper the outside, put on a bed of veggies in a roasting pan, and use an instant read thermometer when you think it's close to done.

First mistake I made was buying a 7 ribs for 7 people - regular, human portion size should be somewhere around 1 rib for two people. Lots of leftovers that year.

 

[Doug MacIVER]

My method for years. first off buy digital thermometer. set temp setting 125* rare, 130* med(bone in 3-5*higher). anything higher you'll ruin roast. set oven 500*. season (I',m a basic k.salt and pepper, lots big pc. of meat). place in oven 15 mins. ,lower heat to 200*. size and time 1 1/2-2 1/2 hours. again you gotta have digital thermometer. Don't open oven, believe thermometer. Cover with foil and rest, lrg. roasts will keep at serving tamp for a long time. I've let some sit for an hour and they are fine. regardless it's gotta rest> enjoy. Merry Christmas.

for jus. drain fatin separator if you have one. in roasting pan, whisk gramonions from bottom of pan. bring to a boil and add a little water as needed. taste for season, strain and serve.

Yorkshire, easy while roast is resting and always a fav. lots of recipes on line 3 ingredients plus 1tsp salt. use drained fat from roast. great in a round cast iron skillet or cup cake pan. don't open oven, ever.til 30 mins.

 

[firefighterjake]

Prime rib came out great for our first attempt.

Seasoned it yesterday with a salt, pepper, garlic, sugar and soy sauce mix . . . seared it on high and then went low and slow for the remainder of the surprisingly short cooking time.

Only issue was that it was a small cut (3 lbs.) so it ended up tipping over at some point and some of the drippings did not end up in the pan.

 

[HisTreeNut]

Prime rib came out great for our first attempt.

Seasoned it yesterday with a salt, pepper, garlic, sugar and soy sauce mix . . . seared it on high and then went low and slow for the remainder of the surprisingly short cooking time.

Only issue was that it was a small cut (3 lbs.) so it ended up tipping over at some point and some of the drippings did not end up in the pan.

That's how I would have done it. Picts or it didn't happen...

 

[Sodbuster]

Just make sure you get it to at least 175 deg for food safety.

 

[firefighterjake]

Just make sure you get it to at least 175 deg for food safety.

None of the recipes mentioned getting it that hot . . . most suggested 120-140 degrees F for medium rare prime rib.

 

[CincyBurner]

None of the recipes mentioned getting it that hot

I think he's just pulling your rib.

 

[Sodbuster]

None of the recipes mentioned getting it that hot . . . most suggested 120-140 degrees F for medium rare prime rib.

LOL, I was joking about the 175, FFJ. The temps you listed are right in line, with 140 being the absolute max. I hope you enjoyed it!!

 

[firefighterjake]

LOL, I was joking about the 175, FFJ. The temps you listed are right in line, with 140 being the absolute max. I hope you enjoyed it!!

Ah ... I missed the in the post ... and yeah I loved the prime rib. Other than breakfast I've had prime rib for the last three meals.

 

[firefighterjake]

That's how I would have done it. Picts or it didn't happen...

Well I'm afraid at this point all the picture would show is a small slab of beef or an empty bowl ... depends on whether my wife ate the last bit for dinner or not.

 

[Dobish]

Ah ... I missed the in the post ... and yeah I loved the prime rib. Other than breakfast I've had prime rib for the last three meals.

why not for breakfast? its great on a breakfast sandwich, with a runny fried egg.... and a touch of horseradish sauce....

 

[Sodbuster]

Is there anything prime rib doesn't go well with? It's like bacon, it's good with anything.

 

[HisTreeNut]

Is there anything prime rib doesn't go well with? It's like bacon, it's good with anything.

If I could figure a way to incorporate bacon, prime rib, cheesecake, & coffee into a single dish...I might have the perfect food. lol


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[Dobish]

If I could figure a way to incorporate bacon, prime rib, cheesecake, & coffee into a single dish...I might have the perfect food. lol


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prime rib with a coffee bacon cheesecake jus

 

[sportbikerider78]

Season with equal parts salt and pepper. Usually around 1 tablespoon.
Dice fresh garlic..or use a press.

Rub it all over. Leave it for 1-3 days.

High 450 for 20 mins. Reduce to 350 for the rest of the cook and 10-13 mins per lb.

Internal temp 110 for rare.

Let sit for 30 mins covered in foil.

I just did my 3rd roast. Comes out great every time.