Best Method for Cooking Prime Rib?

Avondale · Dec 19, 2007

This standing rib roast cost me way too much money for me to f^ck it up. Any suggestions? I've been all over the Interweb and there has to be a few dozen different methods out there. I own a probe thermometer, so I'll know when it's ready to be pulled from the oven. But for as the actual cooking process - I'm at a loss.

Thanks in advance, guys.

xpanda · Dec 19, 2007

The most important part is to not overcook it. I tend also to cook roasts with the lid on the roasting pan to keep the steam in, which helps prevent drying. Other than that, it's kinda hard to fuck it up.

patswin · Dec 19, 2007

Microwave on high for 30-40 minutes, make sure to use a meat thermometer to make sure it is cooked enough

:lol:

DickyW · Dec 19, 2007

Rub with olive oil and coat with rosemary, basil, thyme, Sea salt and fresh ground pepper. Cook at 325 F until it's 120/130 Degrees (Med Rare) in the center. If it's 120/130 that will insure that the end cuts will be medium in case a couple of the guest do not want it MR. in the center Make sure you have a good thermometer and test it in 2 or 3 spots. DO NOT keep the steam in! expose the top so you get nice crust on the outer layer of fat

Rev_Al · Dec 19, 2007

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32459,00.html

Avondale · Dec 19, 2007

DickyW said:
Rub with olive oil and coat with rosemary, basil, thyme, Sea salt and fresh ground pepper. Cook at 325 F until it's 120/130 Degrees (Med Rare) in the center. If it's 120/130 that will insure that the end cuts will be medium in case a couple of the guest do not want it MR. in the center Make sure you have a good thermometer and test it in 2 or 3 spots. DO NOT keep the steam in! expose the top so you get nice crust on the outer layer of fat

Now, I've read that to get a good crust you can either jack up the heat in the beginning for a moment or you can jack up the heat at the end for a moment.

DickyW · Dec 19, 2007

Avon,

I suggest the latter. Get that thing to 120 and put it on broil for about 5 or 8 min but keep an eye on it. I did forget fresh garlic on the crust as well

djmatt · Dec 19, 2007

anyone use the thermometers with the long cord so you can leave it in the roast and the thermo on the counter? I do it.. my aunt put me on with that.. that helps from overcooking it

Avondale · Dec 19, 2007

djmatt - that is exactly what i am using. I use it for pulled pork on the grill.

Thanks for the suggestions guys.

GoGoBird · Dec 19, 2007

Avon
do you live in Avondale, PA?

ChalksR4Kids · Dec 19, 2007

Make sure and coat the outside of the roast with coarse salt before you put it in the oven. This keeps the juices inside the roast. A friend of mine owns a fancy restaurant, and other than buying very
good roasts, this is all the preparation he uses.

BEANTOWNJIM · Dec 19, 2007

I AM F-CKING STARVING AND EATING PEANUTBUTTER AND JELLY SANWICHES ON STALE BREAD AND YOU WANT TO KNOW HOW TO COOK A NICE PRIME RIB.FRY IT ON YOUR ARSE :bigone:

ChalksR4Kids · Dec 19, 2007

ban...go away...please die...Please ban this troll now as you are going to have to sooner or later anyway.
Did the Shrink finally toss you? Please go away. Merry Christmas. Did I mention go away?
Happy New Year and go away!

wilheim · Dec 19, 2007

My advice

Wait for #1Cheater to post in this thread. He will have some very good Prime Rib recipe to share if he notices the thread.

I used to roast what they call rock salt prime rib, it is kind of a lot of work but really worth it. Just google Rock Salt Prime Rib or use this link...

Cooks.com..

wil..

BAGIANT · Dec 19, 2007

My GF rubs Lipton Onion Soup Mix on the outside. I use Kosher salt on the outside and plunge the garlic to the inside where it flavors the best. Others are right on with the temp.

Avondale · Dec 19, 2007

Excellent info fellas.

Avondale is the street I used to live on.

kingbill · Dec 19, 2007

Foodtv.com is great for all things food

Paid2play · Dec 19, 2007

ChalksR4Kids said:
Make sure and coat the outside of the roast with coarse salt before you put it in the oven. This keeps the juices inside the roast. A friend of mine owns a fancy restaurant, and other than buying very
good roasts, this is all the preparation he uses.

This is the absolute wrong thing to do. Salt draws the moisture out of the meat!

If you have a big enough sautee pan, roast the prime rib in at high temp. (seasoned before to you're liking...should include black pepper). Coloring first will lock in most of the moistue. NEVER cover. Steam will make a pot roast. Once a nice dark color has surounded the meat (this is what gives it the roasted flavor) place it in an 325 dgree oven. Time depend on how big the meat is.

When its done (rare/ med.rare). don't start slicing right away. let it rest 8-10 mins.

harrington · Dec 19, 2007

DickyW said:
Rub with olive oil and coat with rosemary, basil, thyme, Sea salt and fresh ground pepper. Cook at 325 F until it's 120/130 Degrees (Med Rare) in the center. If it's 120/130 that will insure that the end cuts will be medium in case a couple of the guest do not want it MR. in the center Make sure you have a good thermometer and test it in 2 or 3 spots. DO NOT keep the steam in! expose the top so you get nice crust on the outer layer of fat

Very nice indeed. I use a very similar recipe

punter · Dec 19, 2007

coarse salt and seasoning on the outside.

preheat the oven to 500 pop it in for 10 min then back it down to 250 until your inside temp is 120.

Last time I did a very small one and I rubbed it with soy sauce pepper and garlic.
put it on a pipeing hot grill for 4 min a side then moved it to the oven at 250 until the inside reached 120. It turned out great.