Prime Rib Recipes, help

[SteelersPride]

Just got a really nice Prime Rib.

I have never cooked prime rib, just always get it somewhere...........

any suggestions

 

[moxie]

My go-to:

For roast
1 (7- to 8-lb) prime rib roast
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Prepare roast:
Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours (up to 24).
Cook roast:
Let roast stand at room temperature 1 hour.
Preheat oven to 450°F.
Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
Make jus:
Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
Put slices from roast and serve with jus.

Sometimes I'll also cut small slits in the roast and shove slices of garlic in them before putting the paste on.

 

[mrwallace2ku]

Braise that fucker on stovetop to a light brown on high heat. Spice to like. Remove and low-n-slow that bastard the rest of the way in a smoker or oven. What's meat temp for rare/ M rare?

165-175?

I love to rub rocksalt on mine, but be careful with salt, it'll pull the juices out of the meat.

 

[SteelersPride]

good suggestions guys

 

[NorthCoastSteelersFan]

Braise that fucker on stovetop to a light brown on high heat. Spice to like. Remove and low-n-slow that bastard the rest of the way in a smoker or oven. What's meat temp for rare/ M rare?

165-175?

I love to rub rocksalt on mine, but be careful with salt, it'll pull the juices out of the meat.

WHOA ! !

I think that's awfully high for medium rare. Fully cooked pork is 160.

 

[mrwallace2ku]

WHOA ! !

I think that's awfully high for medium rare. Fully cooked pork is 160.

I couldn't remember the temp, thus the ? mark. I was typing fast also...good recipe you threw up there tho. I always google meat temps when needed or check 1 of my books, lil lazy today.

 

[moxie]

Braise that fucker on stovetop to a light brown on high heat. Spice to like. Remove and low-n-slow that bastard the rest of the way in a smoker or oven. What's meat temp for rare/ M rare?

165-175?

I love to rub rocksalt on mine, but be careful with salt, it'll pull the juices out of the meat.

130 is medium rare for beef.
Also, I don't think you meant to braise it, as braising involves stewing it in liquid for a long time, like in a dutch oven. Maybe sear?

 

[SteelersPride]

i knew he meant sear, at least i though

 

[mrwallace2ku]

i knew he meant sear, at least i though

Indeed a sear!

Christ..."called out " correctly twice in this thread...YOU GUYS are GOOD!

 

[SteelersPride]

lol, its not "called out" just double checking,.........obviously i didnt know how to cook it

 

[NorthCoastSteelersFan]

Just trying to help. I hate seeing good meat cooked to death.

OK, technically, it's already dead, but you know what I mean.

 

[MilkSpiller22]

Just got a really nice Prime Rib.

I have never cooked prime rib, just always get it somewhere...........

any suggestions

who needs a recipe... good meat should always get the minimum amount of treatment... just salt pepper and other seasoning...

 

[Papa]

Use the Paula Deen recipe on foodnetwork.com. I've done it a few times and it is idiot proof. I'm proof of that.

Make sure you get a decent probe thermometer, that's my only recommendation.

 

[MrMoJoRisin63]

Just got a really nice Prime Rib.

I have never cooked prime rib, just always get it somewhere...........

any suggestions

I may be late but I posted on in here somewhere that is fantastic. Got it from the Weber site

 

[SteelersPride]

wati what recipe from weber, i didnt cook it yuet, will this weekend

 

[sooner78wakeboard]

This is a great thread. I've wondered the same thing as well.

 

[MrMoJoRisin63]

wati what recipe from weber, i didnt cook it yuet, will this weekend

Here it is. The Au Jus is a little work but it was nothing less than amazing. I have a few Weber cookbooks all good stuff you can get them at Amazon on the cheap I suggest Weber's New Real Grilling for starters. But here is the link good luck.

Weber.com - Herb-Crusted Prime Rib with Red Wine Sauce

 

[Gooch1034]

Put a nice heavy coat of kosher salt, black pepper and granular garlic on all sides. Cook it fat side up. 325 for 2.5 hours should do if its a whole lip-on ribeye. Take it out a few degrees before your desired temp and let that baby rest for 20 mins or so.

 

[SteelersPride]

thsanks guys

 

[Gooch1034]

thsanks guys

Do let us know how you decide to cook it and how it turns out. No matter how you choose to cook it, don't forget to let it rest. Makes a big difference. Let those juices settle down before you cut into it.

Good luck! I may have to cook one soon too now that I am talking about it.