I am making a prime rib for Christmas...I have cooked one before but am looking for recipes from the group here...also oven temperatures you use and cooking times...also au jus recipes...anyone use a "cooking bag?"...Thank you in advance for your help... and have a Merry Christmas...Roger

I cook rib roasts using a the reverse sear method. A good meat thermometer is a must for this. That is cooking it low and slow to bring it up to temperature (120 to 125 degrees). Then I pull it from the oven and loosely cover with foil while I crank the oven to as high as it will go.

When the oven heats to 500 I put the roast back in for 7 or 8 minutes to give the roast a good brown crust.

This will give you a perfect edge to edge medium rare roast without a that half inch of over cooked gray ring.

I also really salt the heck out of the roast with a good quality coarse salt 48 hours before cooking. Put it in the fridge uncovered. Take it out of the fridge a couple of hours before cooking so it warms up some before going into the oven. Brush off a good amount of the salt crust and season with pepper, garlic powder (not garlic salt) and rosemary.

Which reminds me...I need to go trim up a prime rib that I have been dry aging for a couple of week and get it salted.

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Bill Bates

Generously season with cracked black pepper and kosher salt. Let the roast sit out for about an hour before cooking.

Put the roast in a 450 degree oven for 15 minutes. Turn the oven down to 325 and roast until the internal temperature reaches 125 (med rare). Take it out of the oven and let it rest for at least 15 minutes before carving. A 6# roast should be in the oven for a total of about 2.5 hours.

I use this app for approximate roasting times.
Roast Perfect App

A Thermapen is your friend!

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"I also cook."

This, only this year trying the butter/garlic/rosemary rub with red wine/beef broth in the pan. Just put in oven couple minutes ago for early x-mas

I tried the "closed oven door" method last year and it worked perfectly. You preheat the oven to 500 degrees then insert the roast and give it 5 minutes per pound at 500, turn off the oven completly, then leave the door closed (most important) for two (2) hours.

Results in medium rare with a nice crust. Prep is the same as the other recipes with a heavy salting prior and a time to come closer to room temp before going into the oven. No resting time is required due to the roast "resting" as it cooks for the 2 hours in the closed oven.

While there are as many recipes and combinations of spices as there are cooks, I have found that the simplest spice that gets the best results is to slather on Montreal Steak Seasoning. I find it works great for beef, poultry and pork - but not fish or ham.

Back when I was mixing my own spices for meat rubs on my smoker, I settled on one mix that got me great results - then picked up a cannister of Montreal and found it was very nearly the same as what I was making. From then on, I let McCormicks do the work for me!

I was instructed on prime rib roast by a professional chef. Basically the same as Bro. Dave provided in post #5 above, but including a quart of beef broth in the roasting pan. Roasting is finished at medium rare. Pan drippings go into a skillet, kept at a low boil while each serving is sliced, then each serving can go into the skillet to bring it to the desired finish for each person to be served (medium rare, medium, medium-well).

I cannot force myself to do a well done portion, no matter how much love I hold in my heart for the misguided individual requesting that. Those cretins who insist on sauces such as Heinz 57, Worcestershire, or (horror of horrors, blasphemy on display!) ketchup cannot expect to be invited for dinner again.

Leftovers, including the au jus, can be refrigerated and easily returned to an excellent serving for another meal. Skillet, drippings, bring to temperature and desired finish, serve.

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Life of the party until 8:00PM

Pretty much how we have been doing it for years, My Moms father (a chef) taught her who taught me.

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Still Running Against the Wind

To all you prime rib eaters out there.(myself included), you're welcome; coming from a guy that gets to help out a local cattle farmer most of the year.

First thing to do is, get a loan from your bank so you can afford one.

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No baby we aint

I’ve got a 17 pound rib roast in the oven. It sat out for 4 hours after a light salt rub. I put some garlic slivers in slits in the fat cap and chopped some fresh rosemary and thyme, whisked them into olive oil with minced garlic and rubbed the whole roast with it. 20 minutes at 450 on convect roast setting and then 3 1/2-4 hours at 325. I bought a new thermometer with an in oven probe and will pull it out at an inner temp of 120 or so.
This is all per reading and advice, I’ve only cooked a much smaller one before. If it’s a stunning success I’ll report back, if an expensive failure this is the last you’ll hear of it. Good luck with yours.
It’s nice to celebrate Christmas with family by eating a huge valuable piece of Angus beef.
Regards,

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turnerriver

I saw some prime rib at the market yesterday. Some was bone in, and some not. What are you young cooks using? I went through cook school in the Yankee Army, and was taught that if the bone is in, the cut was called standing rib. Otherwise, it was rolled rib. I can guarantee that nothing we served in the mess hall was called "prime". I remember they served USDA "Good" for all Army meat. The packing boxes said what was inside and added the word "Edible". Some thought that was an attempt at humorous fiction!

73,
Rick

The commissary was taking orders for actual "prime" rib roasts, so I couldn't resist. Put me down for for a three bone, from the small end.

The butcher asked if I wanted it cracked and tied. I emphatically said "no thank-you." When I picked it up, it was cracked and tied, with no butcher in sight. Oh, well.

Salt early with kosher salt (24hrs). Take out of the fridge at least an hour before cooking and season with fresh ground pepper.

Typically, I sear in a big cast iron skillet, then cover the cap with fresh rosemary, thyme, smashed cloves of garlic, and cubes of butter. I roast at 325 until 125 deg (basting about every 45min). Tent with foil and let rest about 20min after removing from oven.

The wife just got me a ceramic grill for Christmas (Kamado). It was delivered two days ago and weighs almost 400 lbs, so no way to put it under the tree.

This year, I'm going to do almost everything the same except use the Kamado a 275 deg and reverse sear when I hit about 120.

I cook it in my Weber charcoal kettle. Salt it a day prior. Fire the grill up with charcoal on one side. Adjusts vents for between 225° and 250°, stick it in there on the non charcoal side, lid on, for an indirect cook, and when temp hits ~ 120° per my theremapen, put it directly over the coals with no lid and slowly rotate for a good char and temp bump to 135° ~ 140°.

More specifics/details here: How To Cook Perfect Prime Rib, Tenderloin, And Other Beef Roasts

I would need a cosigner.

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Yikes! My sis works for a grocer and scored a 9 lb $120 rib roast for $35! Half Swiss,half Scottish=always wheeling and dealing lol

Last prime rib I had was at my sister in law's beautiful piece of meat....cooked medium well WITHOUT salt. Thank god it was cracked and tied. I just gnawed on the ribs and ate the fat from my wife's plate. Horrible way to treat an excellent piece of meat.
Cook no more that 120 degrees internal as it will continue to cook once you take it out to about 125. Let it rest for 30 minutes. Serve with a good horseradish sauce. If anyone wants a piece cooked more than that, be polite and show them the door. Oh, and the person who bought the thing gets dibs on the end cuts

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Forum consigliere

I give 87 thumbs up for horseradish.

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Music/Sports/Beer fan

I recently cooked one with a new temperature profile and it turned out great. 20 minutes at 450* then turn the oven down to 225*. I took it out at 115*, which results in rare to medium rare after you let it rest under foil while you make gravy.

ETA: My wife and I prefer just kosher salt and fresh ground black pepper.

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Please explain "cracked and tied".

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Regards,
Lee Jarrett

Or sell a few sets of S&W combat grips! Roger

Rib section is separated, then tied back on.

If I was doing it myself, I MIGHT do it so I could season the section under the ribs.

Hey Roger…Lots of great advice here already! Prime rib is one of my favorites that I’ve made many times for Christmas. As others have stated, I season mine overnight and I use Lawry’s seasoned salt, lots of black pepper, garlic powder (not garlic salt), and onion powder on mine. Very important to get it out early prior to cooking at least 4 hours, then blast for 15 minutes at 450 or 500 if your oven gets that hot then turn it down to 225 and cook for roughly 30 minutes a pound until temp gets to 115-120 then pull it out and let rest under foil for at least 30 minutes and preferably 45. There’s a store bought au jus in little cream bottle with black lid that mixes easily with water think two parts water to one part mix that is very good and don’t forget the horseradish! I’m smoking a whole 16# brisket this year! Merry Christmas to you my friend! Eric

Johnny’s French Dip Au Jus is the little bottle that takes 20 mins or so to be ready.

We had a prime rib roast tonight. I thawed it in the fridge for 3 1/2 days. We froze it in March after cutting some steaks and the ribs off. We freeze meat after a vacuum seal. Put in the pan after hitting it with tenderizer salt pepper after washing and a light rub of peanut oil(Light)Momma seared it and then cooked in the oven for 3 1/2 hours at about 300..then 350 for 1/2 hour. I made gravy with the juices...mashed some potatoes..kept 1/2 out for fried taters and onions tomorrow. had some home growed Early June petite peas and a couple brown and serve rolls. This roast was the best most tender we have had in quite a few years. Great flavor and definitely was not All Natural Organic Grass fed Montana Wyoming beef(tough). It was tender and flavorful. In fact it was more tender than the steaks were from the same roast when we ate them. I'd love to have a grill...but the boss said I've made enough sacrifices to the Gods in the past. Hope y'all have a happy holiday this season. Merry Christmas

I did a three rib roast for thanks giving and followed this recipe: Prime Rib Recipe (VIDEO) - NatashasKitchen.com

It was honestly the best thing I had ever made. We are doing it again for Christmas.

Good luck with whatever route you go, it looks like you have a lot of good options.

My mouth is watering

I used the same method Bro Dave Mentioned for oven cooking. rubbed it first with a paste of butter with kosher salt and Herbe De Provence. I found this Method worked for US only problem was it occupies the oven so nothing else can be in the oven.

Here is a link to the Recipe i used
Chef John's Perfect Prime Rib Recipe

My explanation may vary from that of others, but to be cracked is the butcher running a bandsaw through the spine bone so that the carver, after the roast is done, can slice off one rib portions. No need to tie with cracked since the meat holds the roast together.

Tied to me is the meat sliced off the rib bones and backbone and then re-tied on the bones in the same orientation it came off before cooking. The carver can then remove the meat from the bones to slice larger, or, typically, smaller than one bone portions. A one bone portion is too much for almost all women.

I suppose you could combine cracked and tied so you can serve a bone to anyone who wanted one.

Since we’re empty nesters and our kids are rarely home, I do differently. I cook the rib roast whole and then cut the meat off “tied style.” This works with two or three bone roasts and a 10” carving knife. It’s too cumbersome for me with the bigger roasts when they’re hot.

My little two bone rib roast that has been dry aging for a couple of weeks. It is now trimmed off the pellicle ( the dry crusty parts) and the first seasoning done. I used melted beef tallow as a binder to hold the salt, pepper and garlic powder.

Tomorrow I'll do the final seasoning and cook. I haven't decided I will do a reverse sear with the pellet grill for a slight smoky flavor or if I drop it in the Sous Vide.

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Bill Bates

Well mine turned out pretty tasty, but am poor judge of which roast to pick. On the other hand, it was only about $8/lb on sale, and likely a portion trimmed off a larger roast. Simply can't justify buying a large one.

Leftovers may go into mincemeat pie, after a couple sandwiches

Most years I buy a whole vacuum packed rib roast this time of year because they are often on sale. My local grocer had them one sale this year for $4.97/lb. with the digital coupon.

I break the rib roast down into steaks, beef ribs and maybe on small roast. I foodsaver everything and toss them in the freezer.

There are any number of good videos online on how to break them down. It is easy to do and saves a ton of money on ribeye steaks.

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Bill Bates

From what I can recall, there are three USDA grades that are approved for retail sale: Prime, Choice and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Anything labeled "Good" or "Edible" was approved for prisoners and the military (although the military may have increased their standards by now).

Other descriptive words not from the USDA, rather only from the marketing department of whatever company is trying to sell it to you. The popular term "Angus" is specific to the breed of cattle, the Aberdeen Angus, and is not a grade (although it is very, very good!).

Thank you to all that responded to my questions regarding prime rib...I appreciate all your responses...I will report back on Tuesday how my roast turned out...may you all have a great Christmas...Thanks...Roger

It's just the Mrs. and I for dinner tonight, so I got a small 4# rib roast. $30 at Kroger...

Split, tied, seasoned and brought to room temp.

The roast and some veggies went into the oven at 450 degrees for 15 minutes and now they're roasting at 325. Buns have risen and they'll go in while the roast is resting.



I'll make a salad to have with dinner.

I feel blessed and hope you all have a safe and joyous Christmas. Give thanks for all the blessings you've received!

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7 pm edit:

dinner is served. Yes, I made a horsey sauce!

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"I also cook."

If you go with the sous vide, do you use a butane torch after?

Last years rib roast went into the Sous Vide at 125 degrees for 10 hours.

To finish I left it in the FoodSaver bag and dunked it ice water to cool the surface.

I took it out of the bag and dried it with paper towels. I then coated it with a herb and garlic compound butter to help with the browning. I put it in a 475 degree oven for about 10 minutes. It crusted up and browned nicely.

It was super juicy and tender. It was right on the edge of rare to medium rare and pink from edge to crusty edge.

I'm thinking I may do the same this year.

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Bill Bates

A standing rib roast, aka prime rib, is typically called prime rib regardless of grade.

The better the grade the more fat marbling in the meat. Fat marbling is not huge hunks of fat in the meat, rather it’s small veins of fat. The more, the higher the grade.

A rolled rib roast is bone removed and often the big fat chunk between the outer flap and the center cut out.

When I was in college, Marriott ran the food hall. I will never forget seeing huge boxes of meat which read “Grade D, but Edible” being brought off a truck. That explained alot…

Hey pharman,

Just caught this thread - dunno if you have decided yet on how to prepare your roast? I cooked this one for my little wife and her hard working technicians at CVS this evening. Nothing left but the rib meat that will be used for some French Dip sandwiches after Christmas.

Kinda late but I'll give you the method I picked up from my restaurateur father. Christmas season Prime Rib was the only time you could catch him in one of his kitchens. I've been cooking these for over twenty years now during the holidays.

Pre prep:

Make sure your oven temp is accurate and calibrate as necessary. Same with your meat thermometer and/or cooking probe.

Dress your rib heavily with coarse kosher salt then salt some more. Put it in the fridge covered with paper towels ideally one to two days beforehand but certainly overnight at the bare minimum.

Coarsely crack some peppercorns and mix an equal amount of coarse kosher salt for tomorrow.

Cooking day:

Pull your rib out of the fridge one to three hours before you want to start cooking. The heavier the rib - the more counter time. If you're cooking one 18lbs or more consider an extra half hour.

Dry the rib blotting with paper towels, cover with your salt peppercorn mix before moving into the oven. Place your temperature probe in the larger end of the rib. Depending on the size difference of the eye from end to end the probe could be anywhere between half to three quarters the length favoring the big end. Place the probe tip as accurately as you can estimate to the center of the eye.

Preheat your oven to 200 degrees on convection mode, and set your temp probe alarm to ninety degrees. When the internal rib temp reaches ninety, you can swap to non-convection roast mode if you choose as the surface will be perfectly desiccated. Or leave on convection if you're pressed for time. By now you will have an idea how quickly the internal temp is rising - adjust cooking mode accordingly. Reset your temp alarm to one hundred twenty to one hundred twenty-five based on your preference and what might be the disparity of size end to end on your rib.

When the alarm sounds, pull it out, tent with doubled foil, and depending on your timing and when you want to serve your meal it can set for up to an hour and a half with no issue. However, allow at least thirty minutes for the juices to redistribute.

Jack your oven temp to five hundred degrees ten minutes before you want to carve. Place the rib uncovered in the hot oven for five minutes then pull. Wait five minutes then carve and serve.

If your oven thermometer and temp probe are accurate, your roast will look like this with no gray rings or overcooked edges - just pure delicious beef edge to edge. Except for those perfectly crispy caramelized "heels" your guests will fight over of course.





And the last pic that shows you did it right.



"Right" being the amount of juice on your carving board. This was a seven pounder and not a drop ran off the cutting board because the tasty juice is IN the meat right where it should be. Hope some of this may be of help and good luck with your rib tomorrow.

Prime rib has been consumed. It was a juicy, super tender and flavorful. Cooking in the Sous Vide really is the way to do a prime rib.

Menu: Porcini Mushroom and Herb Crusted Prime Rib with a jus and horse radish sauce, Garlic Mashed Potatoes and Bacon Wrapped Green Beans.

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Bill Bates

I did this recipe.

The Perfect Smoked Prime Rib Recipe – recteq

It came out perfect and very tasty!

Turns out there is a learning curve on the ceramic egg grills. If you let them get too warm, they will NOT cool down. Even over a 2.5 hour cook. I was aiming for 250 deg and it held ~275 for most of the cook.

Still came out fantastic.

That looks like a Cutco slicer...

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"I also cook."

Yes sir it is! Cutco 1724 - best slicing knife I've ever used. I've been partial to Henckels near forever, but this knife is the real deal.

Cutco's #77 kitchen shears are best in class too.

Any word from pharman how it turned out?

Apicius, the 1st century Roman, said: "we eat first with our eyes".

After reading this entire thread I am going to need a Lamaze class.

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Music/Sports/Beer fan

UPDATE

Received a PM from pharman this AM, and he is having some technical issues with his computer or internet. His problems are preventing him from posting on the board. He requested that I post a short message on his behalf.

Due to a member of the family that fell ill suddenly - he didn't attempt his roasting. Everyone should be well again in a few days, and he is going to try it out for New Years eve when the entire family can be there.

Wishing Roger and his family the best. Hopefully his technical issues will be resolved and have him with us again soon.

Thank you burneyr for posting this for me...we will try roasting again this coming weekend...ALSO thank you Lee (handejector) for letting me know what to do to correct this "respond" problem...I appreciate this...Roger

SIL is an expert on his smoker…made this on Christmas Day…

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That thing has a beautiful cap on it. Me, I'd take the cap off, roll it and save it for sharing with someone I love very much-me.

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Forum consigliere

And that's why we went with a crown roast of pork for Christmas.

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