Prime Rib help?

hntrgirl · Posted: Sun Dec 20, 2009 1:58 pm Post subject: Prime Rib help?

I need to look for a recipe for prime rib. You know the kind I'm talking about...the one where it has that yummy, crusty, fairly peppery coating on the outside? I've cooked prime rib before, but not without coating it with a rub. Does anyone have a tried, true and tested recipe for this, as that is what I'm doing for Christmas dinner. (bought a 9lber for $3.87 per lb...YES!) Very Happy

Sagecreek · Guest

Prime rib shouldn't need anything more then salt and pepper. Maybe a little garlic powder but thats it. Laughing

DCD · Posted: Sun Dec 20, 2009 5:50 pm Post subject:

Ingredients
1 (3 1/2-pound) beef rib roast, de-boned* and tied
1 jar peeled whole garlic cloves
1 packet Italian dressing mix
About 1 cup cracked black peppercorns
Directions
Preheat oven to 375 degrees F.

Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.

Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.

hntrgirl · Posted: Sun Dec 20, 2009 6:46 pm Post subject:

Dan - Have you tried that recipe before? It sounds VERY good. I think that is what I'm looking for. A recipe that will put a little 'zing' on the prime rib, as I am also making king salmon and a pork tenderloin, which both of those will be done as I usually do them and won't have the 'zing' but just be dern good!

I like to have a selection during special meals like this. Turkey just don't cut it with me!

Thanks!

ElGrandeWapiti · Posted: Mon Dec 21, 2009 10:41 am Post subject:

Dang HG - sounds like quite a smorgousboard (sp?) you've got planned so far.

hntrgirl · Posted: Mon Dec 21, 2009 2:13 pm Post subject:

It's probably overkill, but heck...it's the holidays. It's got to be special!

I'm really looking forward to making my twice baked potatoes. I don't make them that often because...I, er, well....I turn into an oinker when they are in the house. I love those things! Ou...I'll put that recipe up here sometime! It's killer! character0104

Malloy805 · Posted: Mon Dec 21, 2009 8:03 pm Post subject:

TNTsd · Posted: Mon Dec 21, 2009 8:12 pm Post subject:

You want horseradish?

Ingredients
1 (3-rib) prime rib beef roast, about 6 pounds
4 red onions, halved
4 carrots, cut in chunks
4 parsnips, cut in chunks
2 heads garlic, halved
Horseradish and Salt Crust:
1/2 cup prepared horseradish
5 garlic cloves, finely chopped
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
Directions
Preheat oven to 325 degrees F.

Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.

hntrgirl · Posted: Wed Dec 23, 2009 1:03 pm Post subject:

waterfx · Posted: Wed Dec 23, 2009 4:43 pm Post subject:

Prime rib is really very easy, take one onion sliced put on bottom of pan. Then place prime on top of that. then take burgandy about one to two cups, you will need these on jhand before you pour the burganday a med ground pepper, garlic powder, onion powder. nhow pour the bourgandy all over the roast to get it wet. then sprinkle with a coat of pepper till you cannot see the meat you kind of toss at the ends and sides or you can get ickky and roll the roast over you just want a continuous coat. then do the same with the garlic powder to where you can't see the pepper or an even color of garlic, then repeat with the onion powder. oven between 275 and 300 should take about two hours or till 120 degrees on a meat thermometer for rare. thats How we do it in the restuarnt industry. don't forget ojus and horsy sauce.

Brd Dawg · Spike Joined: 23 May 2005 Posts: 46 Location: Kuna, Idaho

I just used this recipe for a 5lb bone in rib roast and it turned out perfect!

Make a rub using 4 parts salt, 1 part black pepper, 1 part garlic powder. Used about 1 TBS of rub for this size roast. Preheat oven to 375 degrees, rub seasoning on roast. Place roast in roasting pan with bone side down, roast at 375 degrees for one hour then turn oven off. Leave roast in oven for 3 hours and DO NOT open the door! After 3 hours, turn oven back on to 375 degrees for another 30 minutes for rare - medium rare or 40 minutes for medium rare to medium. Remove from oven and let rest for 10 minutes then carve. It's important you don't open the door at all during the whole process and also take the roast out of the refrigerator about 2 hours before you cook it to let it come up to room temperature. It was delicous! I made an au jus using the dripping from the pan along with 1/2 cup red wine and 1/2 cup beef stock. And of course, straight horse radish!

This is supposed to work for any size roast but I would think you would need to increase the initial cooking time for a bigger roast?