Prime Rib recipes needed

[pharman]

OR...

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

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

 

[Chubbs103]

Please explain "cracked and tied".

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.

 

[WV2A]

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

 

[WV2A]

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

 

[Skeet 028]

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

 

[fishwishin]

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.

 

[llowry61]

My mouth is watering

 

[mike4sigs]

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

 

[John Patrick]

Please explain "cracked and tied".

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.

 

[Bill Bates]

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.

 

[zeke]

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

 

[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.

 

[Jon651]

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

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!).

 

[pharman]

Thank You!

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

 

[s&wchad]

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!

------------------
7 pm edit:

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

 

[Onomea]

...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...

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

 

[Bill Bates]

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.

 

[John Patrick]

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

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…

 

[burneyr]

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.

 

[Bill Bates]

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.