Cooking Prime Rib with photos

[Geemo]

I want to make a prime rib on Saturday. I did a search but nothing came up? I know I've seen your ideas on cooking prime rib before....

What do you do to prep the meat? Do I follow the receipe on the kosher salt box? Will you share your best receipe?

Then there is the Aujus..... Do you make from scratch or buy a mix?

I know I'll need to serve with horseradish sauce.

Thanks for your help.
Geemo

[Mr. Krabs]

FoodNetwork

This link will get you to a list of several Prime Rib recipes listed on the Food Network. I've made Emeril Lagasse's recipe (it's on this list) and it's excellent and fairly easy.

Good luck and Good Eatin'!

[MacEFL]

If you go to that site look up Alton Browns. It's more about technique than recipe. You don't want dry, grey meat but succulent juicy goodness!

[fishbait]

Don't laugh, but Ann Landers published an excellent recipe. You made a past of salt and water and encrusted the roaast in this paste to hold in the moisture. Google will probably help.

[Chromaflage]

I like the rock salt encased or cook it on a rotisseri (sp?).

Straight horse radish.

CrF

[Lepper]

All rightie all you.. this is your chance to use my recipe who I got from someone else who ya ya ya. you get the idea for the BEST prime rib you will ever have!!

This is for a big one, round 14-17lbs. (the biggest you can buy.)

HAve them cut off the bone and tie it on for you at the store. (when your ready put the ribs to the side and save them for later YUMMIE RIBS!)


Set the meat out 30-60 min BEFORE you plan on doing anything with it.

Turn oven to bake @ 375

Roast in a shallow pan
-broiler pan with out the rack
-line with foil

Montreal Steak seasoning
-sprinkle over the top Cover it good.
- and I mean cover that sucker good all sides top ect.. so it's THICK!)

put in oven
Cook 1.5 hours


After the 1.5 hours shut oven off and go play for 3 hours,
The hardest part of the whole thing is DO NOT OPEN THE OVEN!!!!!!!!!!!! once you start. you do not see the meat till it's ready!!

20 min. before your going to eat turn the oven to 300. Pull it out and cut.

This will normally give you brown outsides with a nice pink middle. HAve a cutting board and a good knife ready to slice this puppy up.

Have a frying pan ready and if people do not want pink, slap it on the frying pan to brown it more.

If you do this, I gaurentee you will NEVER buy prime rib in a resturant again. this is absolutly the BEST!!


FYI, we have learned for small roasts about 5-8ish pounds cooking time at the beggingin will vary, we normaly go for about 1 hour on the smaller roasts.

Good luck and let me know how it turns out!!

dave

[need one]

I used a paste for this one and it turned out great:

Then for cooking, a high heat initially, to seal in juices and help create the herb-crust, then lower heat to reach desired doneness. Drippings from cooking should serve as a base for the au jus.



I'll pm you the paste recipe.

[MikeN]

Geemo--See my post above yours.
I tried to do the quote thing but screwed it up and ended up making a new post. Sorry about that--anyway several great recipes are posted here on IFISh.

[saman]

Montreal Steak seasoning
-sprinkle over the top Cover it good.
- and I mean cover that sucker good all sides top ect.. so it's THICK!)

One more vote for this recipe...I actually take this steak seasoning and spread it on the cutting board or a stable surface and grab the roast and beat it in to the meat for a good stuck on coating.
You can get this seasoning at Costco.

[fishboys]

Just remember the quality of the roast you start with is probly more imortant than the method you use to cook it

[mustang66]

I agree with the montreal steak seasoning, and I also agree with looking up the Alton Brown techinique (Good Eats is the name of the show). Since switching to this technique, I have had nothing but great success with standing rib roasts!

[Tagster]

The most important thing is to get a good roast. I hve found that Costco tends to have the best flavored meats.

Also, make sure that it is "choice" or "prime"

Make a paste of fresh garlic, olive oil, kosher salt, and pepper.

Put the prime rib on your counter and leave it out for about 45 minutes so that the inside comes to room temp.

spread paste around ALL of the roast.

make a "hat" out of tinfoil so that it completely covers the roast.

Put a digital thermometer in the meat through so that the end of it rests in the thickest part of the roast.

Place roast in a shallow baking pan, I like to have it on a little rack so that it isn't stewing in it juices.

put roast in oven preheated to 300 - 325 degrees.

Set the therm to 115.

Leave it alone until the alarm goes off...could be 1 hr- could be 1 and a half...whatever. Just cook it until then.

Once it hits 115, take off the tinfoil hat and turn the oven up to 450.

Cook until it hits 130 (should be about 20 minutes) this process gets you the crust you are looking for.

My wife doesn't like it rare, so I let it get to about 138. It will keep cooking inside even while out of the oven.

Pull out and let rest for about 25 minutes.

slice thin and serve...revel in the compliments.

[cougfan]

Please no pictures, I'm drooling all over my desk at work.

[Striper Club]

Ah great -- 9:33 and I am already severely hungry. >8)

[julezilla]

Coming out of lurkdom . . . :smile:

I've had the best luck with prime rib when I age the meat before doing anything with it. Seems no one ages meat properly anymore. Get a roast (i usually get mine from costco), unwrap it and set it on a roasting rack in the fridge for a few days. (I'd suggest making sure your fridge is clean first ) I usually do 4 or 5. Then when you want to cook it, trim off the ends. At this point, pretty much no matter what you do to it, the meat will be flavorful and super tender. I usually just salt and pepper it. Now I'm all about instant gratification - when I want prime rib, I want it now! But aging the meat in the fridge first is REALLY worth the time.

[Chrome Bumper]

I am starved!

[lingslayer]

Brush thoroughly with Kitchen Bouquet browning sauce. Salt and pepper the fat layer, and place it fat side up in a shallow roaster or cast iron skillet. Place in 425* oven for 12-15 min and then reduce temp to 325. Pull it when the meat thermometer reads rare to med-rare inside. Let it stand/rest for 15 minutes with a foil tent over it.

Deglaze the pan with a little red wine for your aujus.

Twice baked potatoes go great with this one!

[MacFish]

We've always done our prime ribs in the kosher salt crust and they have always been perfect, but I've always wanted to use a technique my wife uses on cheaper roasts. First she seasons it and then puts it in a 375 degree oven for 1 hour. After 1 hour she turns the heat off and lets it slow cook in the residual heat for 2-3 more hours (don't open the door!) and then finishes it at 325 for 20 minutes. An inexpensive roast comes out so tasty and tender, I can only imagine what a prime rib would taste like

[Fish mojo]

Get your roast from Gartner's Meat Market. Spendy, but prime.

[Grain of Salt]

remember...prime rib is divisible only by 1 and itself



only the geeks will understand

[Jennie@ifish]

I do the hot oven thing, and it's sooooooo good.

I dont have the recipe here, but you turn it to 500, and cook it for 20 minutes, then turn it off, and leave it 4 or 5 hours.

Ohhhhhhhhhhhhhhhhhh, is it ever good.

Man, I want some salty cholesterol, please.

Thank you.

Jen

[JasonsZ06]

Geemo,

If I remember correctly you also have a Traeger? It's hard to mess up a prime rib on the Traeger. As someone mentioned above, one of the most important things is starting off with quality meat. I always buy prime ribs from Costco, and have never had a bad one yet. The same can't be said for ones from other grocery store chains (I learned the hard way, it's a crapshoot on whether it'll be a good one or not). I like to bring a prime rib to room temperature before cooking it, by leaving it wrapped, on the counter for 2 hours or so. It cooks more evenly, and more readily absorbs the smoke flavor from the Traeger. I just use Montreal Steak seasoning, some fresh ground pepper, salt, and garlic salt for seasoning. I'll usually start it on high in the Traeger for 30-60 min. or so, and then reduce it to smoke to finish it off. You must use an accurate corded meat thermometer, otherwise it's just a guessing game on when it's done. Taking it out at 125 degrees farenheit is pretty rare in the center. 130-135 is going to give you medium rare. 140-145 will give you medium or so. Always let a prime rib (or any roast for that matter) sit for 10-15 minutes after removing from Traeger (or oven) before carving, as it'll allow the meat to reabsorb/retain it's moistness.

Jason

[reeljob]

Hey Now!! Prime rib is perfect for your weber. I borrow a recipe from Timberline Lodge. Season roast with kosher salt, pepper, and fresh thyme, then cook indirect on your weber with apple wood chunks, lots of smoke and enough time to cook to med rare. You cant go wrong here........

[Geemo]

Yes, I have a Traeger.

In preparation to Traegerize the Prime Rib. The Traeger's been cleaned of pellet dust and the drip pan re-foiled.
Thank you for all of the cooking advice.
It's coming out of the frig Saturday morning about 7am, to adjust to room temp.
Here is a "Before" photo. I'll let you know how it turns out.

Thanks again,
Geemo

[Geemo]

First I set it out for about 3 hours to get to room temp.
Today I fired up the Traeger.
This is the temp and timing used.
475 degrees 30 minutes
275 degrees 1 hour
225 degrees 2 hours
Smoke for 90 minutes
400 degrees last 30 minutes
The Montreal Steak seasoning was fantastic. There is maybe enough left-overs for a half a sandwich, that's it! WE ALL ENJOYED our dinner this evening.

Thanks for all of the suggestions.
Geemo

[MikeN]

Very Nice!!

Once you eat home cooked Prime Rib it is very hard to get good Prime at a restaurant again.

That looks delicious!!!!