Looking for the different ways you folks have cooked up a prime rib. I have done them a bunch but looking for some new and different idea's and with the responses for other types of food here I figured ya'll would come through for me.

So lets have your favorite prime rib experiences.

Thanks and

 

Knock the horns off it, drag it across the grill and throw it on my plate.



Now I am hungry [er]

 

Sorry I can't help you Tim. All you've done for me and I can't even offer anything to you now, but I was banished from the kitchen at the station due to an, uh... 'unfortunate accident' that took place one day.

I have a theory about cooking in general; if it calls for something to be cooked/baked/fried... whatever, at 300 for 30 minutes, then 600 for 15 minutes oughta be just as good.

That's what lead to the little mishap.

 

Tim, I've cooked mine low and slow on the charcoal grill. I cook it in a pan with some onions, celery, and garlic. I cook it indirect with the coals on one side of the grill and the pan with the rib roast on the other side. I've done a roast beef like that too, comes out very good.

 

The last two times we cooked one I used this recipe for the rub. http://www.foodnetwork.com/recipes/t...ipe/index.html
If you have time it is best to put it on 48 hours before cooking it.
I take it out of the fridge about four hours before cooking.

He says to let it rest after cooking for only 20 minutes. I always let it rest at least 45 minutes.

Oh yeah. If the one you have does not have the ribs. Use large carrots as a rack. Not only is there no rack to clean, but you wind up with some really good tasting carrots.

 

What in the name of God and all that's Holy could you possibly be doing to it, that it would need a rest???

 

I like mine rare so I kind of have to chase it around for awhile after it leaps out of the oven.

 

Thanks for the idea's Matt and Bark, you too Scott.

This is how I did it and it was the BEST prime rib we have ever had.

I put appx 18 slits on the fat side and pressed in cloves of garlic, rubbed on my spice blend then covered it and let it sit overnight in the fridge. Pulled it out in the morning and let it come to room temp, (appx 4hrs). then I brushed on a very light coat of olive oil then put it into a 550* oven uncovered for 66 minutes. Once the timer went off at the 66 minute mark I shut down the oven and left the rib in for another 2 hours WITHOUT opening the oven. pulled it out and covered it with foil just till the mashed taters were done about 15 minutes then carved it up. It was so tender that just the weight of the knife cut through the rib. med-med rare in the middle and med-med well on the ends.

This was a 11# no bone USDA prime prime rib that was trimmed and tied by the butcher. Also, I put it on a rack in the roasting pan and added water up till the level of the rack. If you cook it like this it will smoke up the house a little bit but the water reduces that. You should also be advised that it destroyed my wifes roasting pan, but she said it was worth it.

 

Room temp roast

Rub with Olive Oil

Mix Wondra Flour, Minced Garlic, Kosher Salt, Coarse Pepper.

Roll roast in above mix until completely covered.

500 degrees @ 6 minutes per lb *exact* if roast is 12.62 pounds cook for 75.72 minutes (1 hr 15 min 45 seconds).

Turn oven off, DO NOT OPEN DOOR, leave roast in oven for 2.5 hours.

Remove from oven and serve.

The ends will be med-well to well, the closer to center more rare.

Bone-in works best, the bones retain heat which helps to soften/melt the marbled fat.

 

Sounds like you got a little crunch on the crust. I like it.

Good tips. Looking forward to NewYears. Got a nice one to play with.

 

Old Steak and Ale Recipe:

Rub generously with granulated garlic, cracked black pepper and sea salt. Place on baking rack on a sheet pan and roast at 425 for 6 minutes a pound to achieve 125 degree center (rare). Remove from oven and let rest 12-15 minutes before cutting into servings.

Take 2 heaping tablespoons of beef boullion paste and mix with 1 quart of water and bring to hard boil. Reduce flame and reduce liquid by half (aus jus).

Take equal parts of sour cream and horse radish and mix thoroughly (for dipping).

Serve sliced prime rib on plate with small bowls of aus jus and horseradish sauce and enjoy. If not completely full after one slice......REPEAT till prime rib is gone.

If you have left overs, take sourdough rolls and place sliced prime rib on em. Reheat aus jus and enjoy some of the best french dip sandwiches you have ever had.

Gary

 

Was reading this thread the day after we turned out the best prime rib we have ever had for Christmas dinner but couldn't remember my password so I couldn't join in.

Aside from the premium Montana Beef we were about to eat we basically rubbed it with a rub containing NO salt. Heated oven to 400F. Left in about 45 minutes and shut oven off. NEVER open the oven after this. 1 hour before eating turn oven to 375F for 1/2 hour and turn off. Remove and let set a few minutes before carving. Add salt, if needed at the table while eating.

It was perfectly Medium rare.

We have always added salt to our rub in the past and I firmly believe it toughens the meat. I never salt game meat when cooking.

 

New years was my first time trying the heat than turn off oven forever trick. Seemed to work pretty well.
However, I wish I could have scored some Prime beef instead of the Select I had to settle for.
Interesting thoughts on not salting.
Our rub contains salt and was put 48 hours prior to cooking. It was my understanding that it helped draw out a little of the moisture giving the meat a little more intense flavor (like dry aging).
It would be interesting to cut a roast in half and see if unsalted or salted works better.
Sigh, now I gotta wait another year for another big rib roast.

 

I know your frustration, Bark! It'll be another 364 for me too in this economy!

Can't confirm the salt was it, but its all we changed.

Good meat is hard to beat, too. No wisecracks please!!

 

I rubbed Kirkland sweet mesquite seasoning from Costco on then put it in my masterbuilt electric smoker set the temp at 275 put electric meat probe in along with some hickory wood chips. Smoke it until inside temp reads 160* it should be medium rare after a couple of hours.