I want to try but have not had an oppertunity to cook a prime rib. When I went to Beaver Creek (porps to whoever knows where that is) I had the Prime Rib and they said they soaked it over night in pop of some sort! I think Pepsi! Just to soften it up. So I found some recipes to try and I can't wait fo the oppertunity to cook one of these!!
http://www.elise.com/recipes/archives/000221prime_rib.phphttp://www.cookingforengineers.com/recipe.php?id=38&title=Prime+Rib+or+Standing+Rib+Roasthttp://allrecipes.com/Recipes/Holiday-Cooking/Christmas/Prime-Rib/ViewAll.aspx
http://homecooking.about.com/library/archive/blbeef8.htmhttp://www.netcooks.com/http://www.ichef.com/ biggrin Prime Rib Recipe
Make sure to buy the prime rib roast properly tied and ready to put in the oven. The rib bones should actually be cut first, away from the roast, and then tied back on the roast with kitchen string before roasting. The butcher where you buy your roast should do this for you. Estimate 2 people served for every rib. Note that true prime refers to the quality of the meat (i.e. Select, Choice, Prime), graded by the USDA, and must usually be ordered from a good butcher well in advance of when it will be needed. In recent years many sellers have taken to use the term "prime rib" for the cut of rib roast, regardless of the quality. If you want the high quality prime rib, make sure that is what you are getting from your butcher - look for the USDA Prime stamp.
1 Remove roast from the refrigerator a couple hours before cooking. Roasts should always be brought to room temperature first, before they go in the oven.
Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.
2 Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Salt and pepper the natural fat covering the roast.
3 Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Most meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.
4 After 15 minutes on 500°F, reduce the heat to 350°F. To figure out the total cooking time, allow 15 minutes per pound for rare and 20 minutes per pound for medium rare. Roast in oven until thermometer registers 120°F. for rare or 135°F. for medium. Remove from oven and let rest 15 minutes before carving. The roast continues to cook while it is resting.
5 With a knife, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-inch thick.
Making gravy
To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs
xd Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
Serves 8
INGREDIENTS
1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1/2 teaspoon minced fresh rosemary for the sauce
2 (10 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water
DIRECTIONS
Adjust oven rack to center position and heat oven to 250 degrees F.
Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
xd Garlic Herb-Crusted Prime Rib Roast Recipe
INGREDIENTS:
1 three-rib prime-rib roast, small end with ribs attached, at room temperature (see Notes)
2 tablespoons kosher salt
Freshly ground pepper
6 cloves garlic, cut in 1/2-inch chunks
1/2 cup chopped onion
2 Tablespoons fresh grated horseradish (see Notes)
2 Tablespoons fresh oregano leaves
2 Tablespoons flour
1/4 cup mayonnaise
1/2 cup dry red wine
1-1/2 cups beef broth
PREPARATION:
Position oven rack on the lowest level in the oven. Preheat oven to 450 F.
Carefully remove prime rib roast from the bones so that the bones are remain attached to each other (or have your butcher do it for you).Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast. Sprinkle both ribs and roast generously with the salt and pepper.
Place garlic, onion, horseradish, oregano, flour, and mayonnaise in a food processor and pulse until a smooth paste forms. Press garlic paste on all sides of the roast and place fat-side up on the rib rack in the pan.
Place in pre-heated oven and bake for 20 minutes. Reduce oven heat to 275 F. Bake an additional 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 110 F. for medium-rare. (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals until it reaches desired temperature.
Move prime rib roast and ribs to a platter and keep warm. Let rest at least 15 minutes before carving.
Meanwhile, pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.
Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half, about 5 to 8 minutes. Add beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often, until reduced again by half.
Slice prime rib roast and separate ribs. Serve with the reduced pan sauce and Creamed Horseradish Dill Sauce.
Yield: 6 to 8 servings
Notes: For this cooking method to work, it is essential that the prime rib roast be at room temperature before placing in the oven. Use a microplane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.
biggrin PERFECT PRIME RIB EVERYTIME
prime rib roast with or without bone )any size)
bottom round center cut
Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.
Works the same with Roast beef. Try it you won't be disappointed.
biggrin PRIME RIB & STEAK SEASONING MARINATE
Prime Rib Seasoning:
1/4 cup black (course) ground pepper
1/4 cup salt
1/4 cup garlic powder
2 tablespoons paprika
1/4 cup onion powder
2 tablespoons MSG (can omit) meat tenderizer
2 tablespoons seasoning salt
1 tablespoon celery salt
Combine ingredients.
Rub 1/2 cup of seasoning per 10 lbs. meat. Rub and massage seasoning in with soy sauce after all wet, work the seasoning in very well! Keep adding more seasoning until you have the amount needed. Place in refrigerator and let seasoning soak into meat for 24 hours before cooking.
Make 1" thick slices in a large onion (more if needed) to line down center of a pan which is large enough to fit your piece of prime rib on. Use onion slices to make a bed to place meat on top of.
Cook 350° for about 2 hrs or more, depending on the weight size of the prime rib.
Use a meat thermometer:
Rare: 120° - Med: 140° - Well: 160°
Note: Once you make a prime rib with this seasoning you will be told it is the best prime rib they ever tasted - I guarantee it! This recipe is outstanding. I make a shaker of this and keep it on the back of my stove and use it on all my steaks (also with soy sauce) an hour before cooking.
biggrin Garlicky Prime Rib Recipe
Submitted by: Katka, Baltimore, Maryland USA
Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 12
Ingredients:
6 cloves garlic, minced
2 tablespoons chopped fresh thyme
1 teaspoon salt
2 tablespoons coriander seeds
1 tablespoon peppercorns
1 tablespoon dill seeds
1 tablespoon vegetable oil
8 pounds prime rib oven roast
Directions:
On cutting board and using side of knife, mash together garlic, thyme and salt until it makes a smooth paste; place in small dish.
In clean coffee grinder or mini chopper, coarsely crush coriander seeds, peppercorns and dill seeds; add to dish along with oil and mix well.
Spread over roast.
Cover and refrigerate for up to 24 hours.
Set foil drip pan under 1 burner of 2-burner barbecue or under centre of a 3-burner barbecue pit.
Heat remaining burners to medium.
Set roast, bone side down, on greased grill over drip pan.
Close lid and grill until meat thermometer inserted in centre registers 140F for rare, about 2-1/4 hours, or 150F for medium-rare.
Transfer to cutting board.
Tent with foil; let stand for 10 minutes.
To carve, hold ends of ribs up and slice off ribs, cutting as close to bones as possible.
Place meat on board, cut side down; carve across the grain into thin slices.
Separate ribs by cutting between bones.
This recipe for Garlicky Prime Rib serves/makes 12
xd Prime Rib
Slow Roasted Rib Roast
1 Rib Roast (4-5 ribs or about 10-12 lbs.)
2 tsp. garlic
2 tsp. salt
1 tsp. black pepper
1 tsp. oregeno
When you order your roast from the market, make sure to talk to the butcher and tell him that you want the small end of the Prime. The larger end comes from the front shoulder area and is tougher than the smaller more tender end. The bones are also smaller so you get more beef for your buck! Also, ask the butcher to trim the backbone (chine) off the roast and leave the rib bones still connected.
Lay the roast rib bone side down and carefully trim the fat that layers the top of the meat. Start your cut from the narrow end (the tail) to the thicker (eye) side. You want to leave this fat strip connected to the meat at the eye side. Roll the fat layer back and sprinkle the meat with your spices. Roll the fat layer back onto the roast. This will protect your roast from the higher oven temperatures and also keep it moist and tender
Place Roast bone side down in a hot pre-heated oven at 450 degrees F. for 15 minutes.
Reduce the oven temperature to 250 degrees F. and cook about 20 minutes per pound.
Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 120 degrees F. for rare, 130 for medium rare or 140 degrees F. for medium.
Cover the roast loosely with aluminum foil and let stand for 15 minutes. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.
Remove the fat layer and trim off the rib bones. You may also trim off the tail portion of the roast depending on its fat content and your cholesteral levels.
Carve the roast at the table. Outside portions are more done than the inside portions. If you have a portion that is more rare than your guest wishs, return that portion to the kitchen and place it in the pan with drippings. Cook on top of the stove for 30 seconds on both sides and that should do it.
Serve with some horse radish sauce and/or the au jus from the roasting pan.
Preparation Time: 3-4 hours Serves: 8-10
Recipe Origin: United States
biggrin Easy Prime Rib
1. Get a prime rib roast at your supermarket.
It's usually labeled bone-in ribeye roast.
2. Mix up equal parts of onion salt, seasoned salt, and garlic powder.
Approx 1/4 cup total.
3. Pat the salt mixture on both ends and the fat side of the roast.
The salt may not stick as well on the fat side. Don't worry about it.
4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil.
5. Stick the roast in a dutch oven preferably on a small rack that will
lift it off the bottom. Bone side down (fat side up). Get a meat
thermometer and stick it in the middle of the roast.
6. Cook the roast in the oven for 5-6 minutes per pound
and then shut the oven off.
DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.
7. After two hours take it out and check the temp.
If its 140 degrees it's perfect.
If it's cooler, put it back in the oven at 375 degrees until it hits 140 degrees.
8. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
Don't ask me how to do medium or well done because cooking
prime rib roast past medium rare is a felony.
9. Get a package of Au Jus mix in the spice section of your supermarket
and make following directions.
10. INVITE ME OVER FOR DINNER.
xd Rare Prime Rib
Recipe Categories: Meat Dishes
Average Rating: (142 votes)
Yield: 16 servings
Ingredients
12 lb Prime rib roast
Salt to taste
Black pepper to taste
Instructions
1. Remove roast from the refrigerator ast least two hours before beginning to cook. Place in a shallow roasting pan and liberally sprinkle fatty top with salt and pepper. Pat in. To protect the oven from spattering fat, place a tent of aluminum foil loosely over the top of the meat. Preheat the oven to 500*F and when preheated place roast in oven and roast for the times listed below. THE TIMES MUST ABE ADHERED TO EXACTLY. Set a timer to remind you as a few minutes of overcooking will ruin the roast.
2. When the cooking time ends, turn off the oven but DO NOT open the door. Allow the roast to remain in the oven for at least 1 hour or until the oven is luke warm, which occurs in about 2 hours. The roast will be beautifully rare inside and retain a crunchy outside and an internal heat suitable for serving for 2 hours. The roasting time works out to 15 minutes per rib or approximately 5 minutes per pound.
NOTES:
1. For a 2 rib roast weighing 41/2 -5 lbs. allow 25 to 30 minutes at 500*F
2. For a 3 rib roast weighing 8-9 lbs. allow 40-45 minutes at 500*F
3. For a 4 rib roast weighing 11-12 lbs. allow 55-60 minutes at 500*F
4. Have your butcher prepare the roast by removing the chine bone and cutting the meat from the bones. Then return the chine bone and the meat to its original shape and tie the roast to hold it together. This will facilitate your carving.
5. A small end Prime rib is always the best.
Reviewed By: Violet Sanders
Rare Prime Rib
Reviewed By: Max Rauer Jr
I have tried this high-temp method before with mixed results. Having a rather old oven, it was difficult to achieve a "reliable" temperature. That, and I often place 3 different oven thermometers in the oven and adjust to the average reading of all three. Also, you must watch your timing and temperature like a hawk! Make sure to use a non-stick pan and meat rack. (I also place a layer of aluminum foil in the bottom of the pan regardless.) If you have high-end cooking equipment this method does work well. I however prefer the slow-roast method at 250-275 degrees or an even lower temp in a smoker, if you like that flavor. Yes, it takes more time, but it also allows you to add broth and vegetables to the pan and it won't easily boil away and adding more liquid during the process is easy. I also pull to roast at 125 degrees and tent until I get to just at 140. (I like it quite rare.) And...I always leave the bones in. I think it adds flavor, plus gives your guests a treat on the side. The larger the roast, the more consistant doneness throughout with a slow method in my experience. Offered for what it's worth. I'm not a chef, just a carnivor. Enjoy!
xd xd heart heart xd xd
