Prime Rib Recipes

[rikrdo]

Hello All....

This will be our 2nd year serving Prime Rib Roast for Christmas Dinner.
Last years was very good but I want to "knock 'em dead" this year.
I am requesting any and all your tips and tricks for the best PRR ever.
Also looking for sauces and sides and spirits to make the feast unforgettable.
I appreciate all the help. :biggrin:

[ouch]

The last time I made it, I slow roasted it on the grill with a basic dry rub. Came out great.

We have a very small family, so we don't have many opportunities for a PRR. The butchers seldom carry a two bone roast*, and anything bigger is really a waste, as it's one dish that is not good for leftovers. But when we do, it's one of my favorites. The meat is so good that it needs very little help. In my opinion, save the sauces for the sides.




*Now that the little nipper has embraced her carnivorous roots, this may change. She'll eat anything with a bone, up to a Fred Flintstone-worthy steak.

[FriscoSoxFan]

Call Lawrys. Place an order with thier catering department.

:tongue:

[TimmyBoston]

Step 1: Put 3 bottles of bourbon in the egg nog and serve everyone 12 glasses.

Step 2: Try not to drop the roast on the floor, but even if you do after that much egg nog, it won't matter.

Seriously though, I'm not much of a prime rib man myself, but I would try to find (or make) a good dry rub. I'm sure others will chime in with excellent recipes.

[Dennis]

Again, I trust in Alton Brown. I made prime rib last year according to his method and recipe and it was just outstanding. Reviews here with link to recipe at top link:
http://www.foodnetwork.com/food/my_recipe_box/review/0,1973,FOOD_9919_17372,00.html

To me, a probe thermometer is absolutely critical for cooking a large hunk of beef like a standing rib roast.

Dennis

[Austin]

I have used this easy recipe for the last 5 years. It comes out perfect without very much hassle.

http://www.lawrys.com/index.cfm?lry_value=recipeadvancesearch&prodtype=recipedisplay&recipe_id=7607&version_id=1

[Scotto]

Such a large cut of meat needs to be cooked at very low temperature or else it will be dry as a bone on the outside and raw on the inside. Sear it first on the stove, and then into a 200 degree oven to an internal temperature of 130 degrees (for medium rare). This will take probably 3 1/2 hours for a 3-rib roast.

This low and slow method is how restaurants do it.

[Dennis]

Such a large cut of meat needs to be cooked at very low temperature or else it will be dry as a bone on the outside and raw on the inside. Sear it first on the stove, and then into a 200 degree oven to an internal temperature of 130 degrees (for medium rare). This will take probably 3 1/2 hours for a 3-rib roast.

This low and slow method is how restaurants do it.

Yup - I agree with Scotto. I will add though that you need to pull the roast out when it hits 118 to 120 F and let it rest, and it will then coast up to 130 F (honest). If you pull it at 130, it will go beyond medium rare. This is why a probe thermometer is so essential to cooking large roasts - if you leave the probe in (which you should or else it loses juice from the hole left behind), you can see the internal temp continue to climb even though it is not in the oven. While it is resting, crank your oven up to 500F and when it gets hot, stick the roast back in uncovered to crust the outside - about 10 minutes or so. This is all in the Alton Brown recipe I linked to above - it probably isn't reallly necessary to use the terracotta planter if your oven is nice and clean, but using it likely really does help.

Dennis

[ouch]

+1 on the low roasting temp, although I tend to use 225F. I think that's about the lowest temperature my grill will accurately and consistently maintain, so I've gotten used to using that temp indoors, as well.


Ummmmmm, prime rib..............

[rikrdo]

Awright youze guys....
I'll havta try it your way !!!
Like I said, last years was very good but not great...
I now know why.
I found a recipe that went something like this:

450F oven @ 5min / lb roast.
So a 10# roast would cook for 50 min @ 450F.
After the 50 min was over the oven was shut off and
when the internal temp was where you wanted it, the roast was removed and allowed to rest.
It wouldve have been perfect but I pulled it out a little late and got medium instead of the mediun rare I was hoping for.

[ouch]

As long as you're going to have the oven on all day, might as well roast up some sides-

Peel and cube some butternut squash. Toss with a little sliced onion, olive oil, S&P, ground nutmeg, and dried cranberries. Cook in an au gratin dish.

-or-

Slice potatoes 1/8 inch/3mm, blanch in boiling water for 2-3 minutes. Drain. Briefly sautee sliced garlic and onion in butter and olive oil in large pan (just get them started). Add potatoes and gently toss with S&P, parsley, and herbs de Provence. Dot top liberally with butter and place in oven (or transfer to au gratin pan) until done for Pommes des Terre Lyonnaise.

-or-

Remove outermost leaves from brussel sprouts. Place in au gratin pan with S&P, butter, and a little chicken stock. Roast until done.

-or-

Peel and slice sweet potatoes 1/8"/3mm and place in au gratin pan (no, I'n not selling au gratin pans- they're just great for oven to table presentation) to a depth of 3-4 layers. Blend together heavy cream and chipotle peppers (canned in adobo sauce works well) in blender or processor until smooth. Cover sweet potatoes with chipotle cream and bake until bubbling and tender.

[Scotto]

I can't believe someone hasn't mentioned Yorkshire Pudding.... :drool:

[rikrdo]

YOU GUYS ROCK !!

[ouch]

I can't believe someone hasn't mentioned Yorkshire Pudding.... :drool:

True. Too bad I'm going to have to lock the B&B Sauce Depository thread, for lack of participation! :lol:

Somebody might have posted one there.:tongue_sm

[_JP_]

I can't believe someone hasn't mentioned Yorkshire Pudding.... :drool:

Man, I was going to mention that! :drool:

[Mama Bear]

You guys are killing me... :drool: :drool: :drool:

[piperc]

Okay, I'll admit, I really love to cook and have received great reviews.

Here is what I do with prime rib:

Age it in the fridge for at least four days (go to foodtv.com and review Alton Brown's instructions for this).

Build a great herb crust, lots of garlic, salt, pepper, rosemary. Make sure to partially detach the roast from the ribs and get the herb rub in there, too!

Here is where I depart from Alton's plan. I use the cookbook "The Complete Meat Cookbook" written by two butchers. Their plan is to pre-heat the oven to at least 450 (or 500) F and put the roast in. You MUST use a probe thermometer in good condition. After 15 minutes, don't open the door, but turn down the heat to 300 - 350. Keep an eye on the thermometer. At 115 F, take the roast out and let it coast to final temp. Don't leave it in the oven past 120 or the roast WILL go to medium, instead of medium rare.

As far as sides go:

Yorkshire pudding is the best.
Roasted garlic mashed new potatoes (or Yukon).
Brussel sprouts.

The very best red wine you can find. Try Waving Tree Grenache (2004) for a nice change from the classic Merlot or Cab (or Merlot/Cab blend).


Chris

[chef8489]

A pepercorn demi glaze would be a nice treat with the prime rib.

[rikrdo]

Thanks for all the tips, Gents !
1 last thing.
Planning for 20 people to attend the Festivus,
ya think a 10# roast (1/2 lb per) is big enough ??
What do you recommend ?

[chef8489]

that is defently a good size portion.

[TimmyBoston]

Thanks for all the tips, Gents !
1 last thing.
Planning for 20 people to attend the Festivus,
ya think a 10# roast (1/2 lb per) is big enough ??
What do you recommend ?

That should be more than enough. Any thoughts on the side dishes?

[ouch]

Thanks for all the tips, Gents !
1 last thing.
Planning for 20 people to attend the Festivus,
ya think a 10# roast (1/2 lb per) is big enough ??
What do you recommend ?

Remember- that's 10 lbs. including the bone, and less shrinkage (I was in the water!).

I always like to err on the high side.:lol:

[Dennis]

Thanks for all the tips, Gents !
1 last thing.
Planning for 20 people to attend the Festivus,
ya think a 10# roast (1/2 lb per) is big enough ??
What do you recommend ?

Assuming you are getting it from a butcher, ask their opinion. They usually know. :biggrin:

Dennis

[MacArthur Mike]

Speaking of prime rib and all things meat, has anyone here ever ordered from www.lobels.com? From what I hear they are the creme de la creme of meat purveyors. I saw their holiday offering for prime rib and it sounds wonderful albeit very pricey.