I'm making Prime Rib for Christmas - any advice?

[green doe]

Okay peeps...I've been volunteered to make prime rib for Christmas. I've never even so much as eaten it. I need some advice from people that have made it successfully at home or even if you consider yourself a connoisseur.

Low and slow seems the way to go. Salt crust? Bone-in or boneless? If I go with bone-in do I trim the bone off before serving? How many pounds or ribs should I get per person? There are some people in my family that don't like medium-rare (I know, I know but I ain't gonna be able to get them to see the beauty in pink beef). Do I cut the roast and then cook theirs for longer?

I don't want to ruin an expensive cut of meat. Thanks in advance.

 

[FULLDRAWXX75]

Ok,

Go to this site, it is very very informative. NO salt crust!!!!!!!!!!!

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

FDXX75

 

[basset]

make some Yorkshire pudding too... mix up eggs, milk, and flour, after you take the roast out get the pan real hot, dump the batter in there so it puffs up and bake. plenty of recipes online, the trick is to use the right kind of flour and keep the batter cold.

 

[BigAl]

since some people like it rare-medium rare, and some don't, I'd split it in half or cook 2 seperate pieces, that way you have a little of both.

 

[FULLDRAWXX75]

Remember the ends will be more done than the middle, you can serve the end cuts to the red meat haters..............lol


FDXX75

 

[mike243]

cook it to rare,then slice & grill to their liking,i have ordered a 4 bone to be picked up tomorrow,it will weigh close to 8lbs ,i plan on cooking it for 2 hrs on a grill with hickory charcoal for 2 hrs then finishing in the oven,indirect on the charcoal.im still trying to decide what if any type of coating besides salt/pepper i want to use,i bet you have eat a rib eye steak before :) ,same same but better if done correctly,mike243

 

[TNDeerGuy]

To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven.

Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper and garlic powder(I do this when I sit it out to warm to room temperature.) Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals.

Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees.

 

[DOC1187]

sounds good

 

[green doe]

So the prime rib turned out excellent! I had an 8 +/- lb roast. I had the butcher cut the bones off but still provide me them. Tied them back on with twine. Seared the meat on three sides - 15 minutes on the fat side, 4 minutes on each of the short sides. Then I stuck it in the oven on 250 degrees until the roast reached 140. (A thermometer with the probe in the meat in the oven and the reading on the outside of the stove made it very easy. The thermometer is not expensive and I suggest it for anyone.) When the roast was at 140, I took it out, cranked up the oven and roasted some green beans.

Cut the twine that held on the bones and, voila, a boneless, easy-to-cut roast. 2 slices off each end put back under the broiler for the faint of heart and 4 more pieces for the ones that eat their beef correctly.

Also had mashed potato casserole. It was made beforehand and simply reheated and browned.

Overall, a great dinner.

 

[bowriter]

Sounds great. Mine turend out pretty well judging by the lack of leftovers. I ate a few bites of the twice baked potatoes and I know they were good.