Christmas day and nine hungry folks for dinner. My dad said he wanted to buy the meat so I let him....9.83 lbs of "PRIME" standing rib (4 ribs), roast. I apply a nice dry rub consisting of Au Jus gravy mix, dried oregano, garlic powder, cracked black pepper and onion soup mix. Rub thoroughly all over the roast then drizzle Worcestershire Sauce, extra virgin olive oil and a little red wine to create what I call my "Muddy rub".

Into a 475 degree oven for 20 minutes, this sears and seals the outside nicely. Open the oven and bleed off the excess heat and cook at 325 until the meat thermometer reaches 140 (145= Rare). Pull it out and tent it in several layers of aluminum foil and wrap it up in a couple of dish towels. Very important: At this point let it rest for 15 minutes before carving. The meat temp will come up about 5- 8 degrees while it rests. Blackened, crispy and crunchy on the outside - juicy and tender on the inside. The end cuts are medium, the middle is rare and everything in between is medium rare.

Here is the first cut right down the middle:



9.83 lbs @ $12.99 a lb, 9 hungry people...leftovers? 4 bones, Priceless!

Looks fantastic..............but why'd you over cook it??

Just kidding, that really looks GREAT!

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"You're messin' up my Zen"

Very nice, indeed!! We, too, had a fine prime rib, on Christmas Day. Four lobsters gave their all for our Christmas Eve dinner, and lots of other outstanding comestibles were consumed in our home in the last several days!! Great stuff, all! Thanks for sharing your prime with us, and here's to many more such fine meals, for us all!! Take care, and God Bless!

Every Good Wish,
Doc

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Honor God, above all.

Sounds and looks great but no protection?

Concealed?

Yummy cow meat.

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Dum vivo cano

Wow, I gotta go eat now.................won't be as good as your pics though............

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Go big or stay home

I am suprised no one ate the rib meat. That is also some of my favorite. Nothing in the world any better than a properly cooked prime rib. I prefer the jet netted ones where they also cut and leave the roll over and then put the rollover back on and put on a jet net. I also like to use a little bit of peppercorn to your recipe. If you have never seen one with the jet net then ask a meat cutter for a "109". That is what is called a full rack of prime with the roll and jet net added. After I cut the whole rack of ribs off the "109" i put the ribs in the frig. Then the next day I slice the ribs cold and add a little BBQ sauce. Put the ribs in the oven for about 1-1/2 hours and you have fall off the bone BBQ ribs. Fantastic!! Tom.

I did a prime rib too, used a slightly different method - my Dad's. I also used a new roasting pan, one where the meat is raised above the pan by an inch or two.

My Dad's method is to use a thin coat of oil then your preferred dry rub, then place in the oven on a low rack. Set the oven to broil at 500 degrees for 30 minutes (with the door closed) and after 30 minutes shut the oven off, leave the roast to simmer in the residual heat for the next 3 hours.

The first two times I tried this I was using an old style regular roasting pan/tray. Following the direction it came out a touch too rare for the guests (perfect for me). Second time I tried to adjust the method by giving it a 20 minute finish at 300 degrees at the 2.5 hour mark and it turned out to be over cooked. This year with the new roaster I gave it a couple extra minutes (as in 2) at 500 degrees and it came out a perfect medium rare from end to end, which was perfect for the guests. Texture was as tender as butter and the flavor was outstanding.

Of course I used the pan dripping to make some outstanding gravy for the mashed potatoes.

Another great meal by Chez MKT.

Glad to hear your prime rib turned out great too.

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Non illegitimae carborundum

We went to my brothers house for Christmas. They also had prime rib-YUM!!!
Walked through the kitchen and heard his wife say "It's only 155 degrees but it looks done so go ahead and take it out"
She doesn't cook with salt either
Oh well, the creamed spinach was good.
CaptSteve I usually cook mine to an internal temp of 135 and then take it out and tent it.

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Forum consigliere

I love prime rib but the last time it smoked up the house.

So this time we seared it on the grill outside and then brought it into the oven at 325 until it reached 135, then let it sit a half hour.

Needs catsup!