[ARCHIVED THREAD] - Making Prime Rib! (Page 1 of 2)
Posted: 12/25/2007 5:59:08 AM EDT
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Alright, The parents are coming into town tomorrow and I'm making a prime rib for dinner. What are all your favorite methods for a perfect rare-meduium rare prime rib? I'm thinking either of these.. members.tripod.com/~BayGourmet/primerib.html www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html Although for the Alton Brown one I don't have the terra cotta lid, so I don't know how well it would work. |
I'm thinking 110. I would think 125 would be pretty well done, especially considering the temp will continue to rise. |
135 is concidered rare. 110 is considered raw |
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i do the salting cooking method. only i use worstershire and olive oil mix. rub into beef let sit 5-10 min then do a kosher/sea salt , garlic , sage and cracked black peper with just a dash of homeade BAM . i will try the 250 temp today cooking method. might take 3-5hrs? any input on cooking times per LB at that temp? |
Wow! We got ours for $3.89 per lb. 
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That's the food network link I was referencing. Anyway, since I'm not covering it, how will this effect the cooking? |
Get yourself a Broiling pan and place roast on the pan... cover in Montreal steak season salt..........  Broil till top of roast looks like this...  At this point.......... switch to bake at 325 at 20 to 25 minuets per pound!!!!!!!!!! Log on to arfcom and do this............   When temp is about 130 center temp it is ready....   Enjoy............Slug-O 
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I got one in the oven as I type, got the probe buried deep in it, Christmas gift, a Brookstone wireless temp gauge - chicom-made  . For some reason the butcher had made this cut up the middle, damn near in two. Don't know what that was about. Finger's crossed and hoping for the best. ML |
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200 degree oven, as long as it takes. About an hour per pound. Thermometer should be checked for calibration in boiling water (212 degrees) and shoot for 135 degrees, and test. 140 is overdone. 137 is ideal according to my thermometer and experience. You guys who'd cook it, even briefly, in an oven set over 200 degrees DO NOT KNOW WHAT YOU ARE DOING. Also, get rid of the horseradish and bleu cheese and other crap. The better the piece of meat, the less you need to add to it to make it taste great. The finest cuts take some seasoning with heavy black pepper, a little salt, maybe a touch of garlic, and that's how you cook it. It needs nothing else. I do use soy sauce (Kikkoman ONLY, the other brands are utter dogshit) but the better the meat, the less I use. The truly top cuts of prime rib need NOTHING. CJ |
Slug-o, How much was the starting weight ? Oops, just saw it. 15# ... woo wee. ML |
Dang, in that case, I screwed it up.  |
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110? Get that cow some tylenol cause she has a fever. |
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Horseradish and Salt-Crusted Prime Rib Recipe courtesy Tyler Florence Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well. 1 (3-rib) prime rib beef roast, about 6 pounds 4 red onions, halved 4 carrots, cut in chunks 4 parsnips, cut in chunks 2 heads garlic, halved Horseradish and Salt Crust: 1/2 cup prepared horseradish 5 garlic cloves, finely chopped 2 sprigs fresh rosemary, chopped 4 sprigs fresh thyme, chopped 1/2 cup kosher salt 2 tablespoons freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more for drizzling Preheat oven to 325 degrees F. Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding. I made this last year and it was A+. |
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Microwave on high for 3 minutes per pound. Every six minutes, pull it out, flip it and annoint with liquid smoke and Texas Pete. You might even use the Cajun Injector to shoot some of the marinade in there. If you do that, use a little Heinz ketchup and grape jelly for a little pop. 25minutes later... Queen's cuts are done. |
 For a little something special, you should boil it.
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No shit. |
Seriously, a prime rib roast is just a big ass rib eye. As to the minimal seasoning thing, I agree completely. Salt and pepper are all that is needed. HOWEVER the horseradish and bleu cheese sauces are optional for lightly dipping etc for guests. They won't be slathered on. |
How long should you boil it for Medium well? 
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I'd err on the side of being safe and go for a couple hours. After that, drain thoroughly and sear it in the toaster. |
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This is how I do ours (I did one last night, so it is fresh in my mind). Make sure it is at room temperature when you get ready to prep it and put it in the oven. Pre-heat oven to 450 degrees. Wash outside of roast and dab dry with a paper towel. Melt butter and smooth over cut sides of Rib Roast. Rub seasonings onto entire roast. I used McCormicks Roast Rub. Everything in it that I usually use except for basil. Make sure to rub on cut sides that you just buttered. Put on pan max 3" height. Use thermometer in thick part of roast. Sear for 15 minutes at 450 degrees, then drop temp to 325 degrees. Roast until temp reaches 120-130 for rare, or 140 for medium (our 7.5 bone-in pound roast took 2.5 hours). Take out of oven and let sit until served. Use drippings to create your own Au Jus. Mine last night was a hit and perfect for 7 people (along with baked potatoes, green bean casserole and dinner rolls). Eric 
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Oooooh, I have a bagel toaster so I should be able to sear some nice thick PR. |
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Many of us think alike. I have a slab that I seasoned a couple days ago. I will probably cook it at 350-375 for a while. The meat thermometer method has not worked well for me in the past. It is easy to over cook. I would shoot for the lower temperature of 115. I need to check my stockroom for horseradish now.........cheers!  Anybody know if you can make hamburger from steak?
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Good Lawd that's a lotta money! I bet it tasted good though.
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Bone-appa-teet!
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Alright. We tried Alton's way (as shown in the Food Network Youtube link above) i.e. 200 degrees until it hit 118, then blasted it at 500 for 15 minutes. Well actually the wife tried her own rub on 1/2 of it, I did it the Alton way. Both sides came out freakin' awesome!!!!! It only took 3 hours 10 min for our 8.35lb roast to cook up to the 118 degree point....not bad. The only thing I'd change is we made the au jus sauce using his recommendation of 1 cup water, 1 cup red wine. We used a cup of Merlot and though it overpowered the stuff a tad too much. Next time we'll reduce the wine to 1/2 cup. Again, it kicked ass!!!!!! Merry Christmas you guys, I'm stuffed and need to go sit down in the big easy chair for a while.......
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Someone sneezed on your meat! |
did you use the terra cotta planter, or just cover it with foil or something? |
Didn't cover it with anything. I think he said that because his brothers' oven was a mess (what he cooked his in) he needed to get a "cover" so the heat would radiate more evenly. Our oven was pretty clean so we just put the meat in a glass dish and slid it in the oven. |