tell me how
never done it
please keep it simple as possible at first
never done it
please keep it simple as possible at first
prime rib?
- Thread starter Chaneylake
- Start date
thetoolman
Well-Known Member
This sounds pretty simple, only thing I would do is swap steps 2 and 3. Slow cook until internal temp, then high heat at the end to give it a good crust.:
http://allrecipes.com/recipe/garlic-prime-rib/
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Directions
1.Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2.Preheat the oven to 500 degrees F (260 degrees C).
3.Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4.Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
http://allrecipes.com/recipe/garlic-prime-rib/
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Directions
1.Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2.Preheat the oven to 500 degrees F (260 degrees C).
3.Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4.Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
I did my first prime Rib a couple months ago. I Dry aged mine, but I don't see any reason the recipe I used wouldn't work well for a non-aged Roast. Alton Brown:
http://www.foodnetwork.com/recipes/alto ... ecipe.html
http://www.foodnetwork.com/recipes/alto ... ecipe.html
spoon
Well-Known Member
Just did one last night.
Get a bone in rib roast about 4.5-5lbs. Cut the bone away from the meat then salt pepper the whole roast. Using butcher twine tie the bones back on the meat in the same way they came off. Pre heat oven to 450 degrees. Once at the proper temp put meat in for 15-20 mins then turn oven off let it cook to 120 degrees (rare) 125 (med-rare) do not open oven door until the correct temp has been reached
Get a bone in rib roast about 4.5-5lbs. Cut the bone away from the meat then salt pepper the whole roast. Using butcher twine tie the bones back on the meat in the same way they came off. Pre heat oven to 450 degrees. Once at the proper temp put meat in for 15-20 mins then turn oven off let it cook to 120 degrees (rare) 125 (med-rare) do not open oven door until the correct temp has been reached
I've found that cooking it "backwards" from normal ways (high heat, then slow roast) will give more a red area, with just a slight brown edge. The way Spoon did it is right on�..perfect results. Here's what I've done in the past.
1) Buy your roast 2 days before you cook it
2) Pat it dry as you can, then let it sit in the fridge overnight, uncovered, on a wire rack
3) The day you want to cook it, take it out of the fridge and season it as liberally as you see fit. You may want to consider more salt than you think would be necessary. Press the seasonings into the meat, and let the roast sit on a plate at room temperature all day. Rotate it periodically to get even contact with the juice that draws out.
4) About two hours before you're ready to eat, put a meat thermometer in the center, and preheat the oven for 325 degrees. At this point, the meat should be room temperature. Pat it dry of whatever juice remains.
5) Cook in the low oven until you reach 110 degrees internal (no more, no less). Remove from oven, loosely tent with foil, and crank the oven to about 550.
6) Pop it back in the oven for as long as you want to achieve the outer crust you like. Keep the thermometer in to make sure the temp doesn't get higher than 120.
Let the meat rest at least 20 minutes, then slice as you see fit.
1) Buy your roast 2 days before you cook it
2) Pat it dry as you can, then let it sit in the fridge overnight, uncovered, on a wire rack
3) The day you want to cook it, take it out of the fridge and season it as liberally as you see fit. You may want to consider more salt than you think would be necessary. Press the seasonings into the meat, and let the roast sit on a plate at room temperature all day. Rotate it periodically to get even contact with the juice that draws out.
4) About two hours before you're ready to eat, put a meat thermometer in the center, and preheat the oven for 325 degrees. At this point, the meat should be room temperature. Pat it dry of whatever juice remains.
5) Cook in the low oven until you reach 110 degrees internal (no more, no less). Remove from oven, loosely tent with foil, and crank the oven to about 550.
6) Pop it back in the oven for as long as you want to achieve the outer crust you like. Keep the thermometer in to make sure the temp doesn't get higher than 120.
Let the meat rest at least 20 minutes, then slice as you see fit.
