topic Re: Prime Rib Question Please in Kitchen

Prime Rib Question Please

fourpaws56 — Sun, 24 Dec 2017 23:10:28 GMT

help! I am making a prime rib roast. It is 10.7 lbs. I googled it and it said fifteen minutes per lb,okay, got it, but I could use some helpful tips from those who know more than I do ..TIA Merry Christmas!

Re: Prime Rib Question Please

SharkE — Sun, 24 Dec 2017 23:22:10 GMT

Last one I ate out was tough as shoe leather. I pressure cook all my meat to make it fork tender. Never made a prime rib before.

Re: Prime Rib Question Please

Tribesters — Sun, 24 Dec 2017 23:22:26 GMT

Chef Ron Lock’s Facebook page has a foolproof recipe for prime rib. I just made it today- delicious! I’ve made it for the past few years & it’s never failed me.

HOLIDAY ROASTED PRIME RIB

A nearly foolproof and easy recipe for serving up a smashing Roasted Prime Rib for your special holiday dinner.

I love using this method for roasting prime rib. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults.

Step 1

So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.

Ingredients:

1 5.75 pound prime rib roast of beef (2 bones)

There are no measurements here. Just generous amounts of the following:

Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt - a generous amount

Directions:

Preheat oven to 500 degrees F (this MUST be an accurate temp)

Put roast, rib side down in roasting pan

Mix the pepper and herbs in the butter until well combined.

Spread the butter mixture over the entire surface of the prime rib. The more the better.

Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can't stress the "generous" enough.

Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.

After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

Re: Prime Rib Question Please

panda1234 — Sun, 24 Dec 2017 23:22:54 GMT

I make it every year and that is correct, 15 mins. per pound. To that I would add taking it out of the fridge one hour before cooking so that it will get to room temp. When you take it out of the oven, tent it with foil and let it sit for about 20 mins. so the juices will not run out....enjoy.

Re: Prime Rib Question Please

3suwm5 — Sun, 24 Dec 2017 23:24:16 GMT

Mine is about 9-1/2 lbs. I have already seasoned it and put slivers of garlic in slits on the fat side facing the top. I'll lay it on a roasting rack with rings of fresh onion underneath and roast at 450 for 20 mins. Then turn oven to 350, roast to internal temp. of 120 for medium rare. I'll start with about 12 minutes per pound and see how that works. I don't like meat over cooked. Let stand about 15 minutes before carving.

Hope this helps.

Re: Prime Rib Question Please

JeanLouiseFinch — Sun, 24 Dec 2017 23:38:19 GMT

PRIME RIB

Ingredients

1 prime rib roast with or without bone (any size)

Garlic powder

Salt

Pepper

Herbs de Provence

Directions Step-By-Step

Preheat oven to 550°F. (Yes, you need a super hot over to start - don't fudge on this)

Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.

Roast at 550° at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time.

You won't be disappointed.

Re: Prime Rib Question Please

Robertak — Sun, 24 Dec 2017 23:47:02 GMT

I use Chowhound slow roasted Prime Rib recipe, it is absolutely perfect. No grey ring around the edge.

Re: Prime Rib Question Please

Q4u — Tue, 26 Dec 2017 14:46:18 GMT

I made it once for Christmas several years ago using the method (more or less) described here and it came out awesome! My favvvvorite meat.... omg.....

Yes I'm an old school beef eater, influenced by my English Mother.

The Roast Beef of old England, makes us what we are today...

Hot on Sunday, cold on Monday, Tuesday and Wednesday we make it into Irish stew...

What gives the policeman the strength to blow his whistle....

It's.....

The little bit of gristle in...

The Roast Beef of old England, makes us what we are today.....

Just a little ditty I learned from my Mother....

Re: Prime Rib Question Please

RedTop — Mon, 25 Dec 2017 01:03:58 GMT

I always cook mine by the method @Tribesters described, and have never had anything less than perfection.

Re: Prime Rib Question Please

jaxs mom — Mon, 25 Dec 2017 01:45:02 GMT

Don't bother with how many minutes a pound, what matters is the internal temperature, And that depends on how rare you want it.

Re: Prime Rib Question Please

Nightowlz — Mon, 25 Dec 2017 02:35:53 GMT

We just made one on the Ronco Rotisserie after Thanksgiving.

All I did was rub it down with a little olive oil, Himalayan sea salt & cracked black pepper. We cooked to no more than 135°-140° internal temperature. They say that's rare but we find it is not with prime rib after you let it rest it's just right for us. Cooked pink but not all bloody after you let it rest.

Let it set on the counter at room temp for a couple hours at least before cooking.

If you have any more questions that don't get an answer you can Google what's cooking in america and prime rib to find it.

Merry Christmas.

Enjoy your Prime Rib. Yum!!!

Re: Prime Rib Question Please

Sooner — Mon, 25 Dec 2017 05:12:51 GMT

I would be tempted to cut that one in half, then you have a greater selection of degrees of doneness. You will have the ends a little more done and more of them, and it will cook faster. Some folks LOVE those end pieces!

Re: Prime Rib Question Please

jaxs mom — Mon, 25 Dec 2017 14:14:31 GMT

I'm in the 125 degree camp.

Re: Prime Rib Question Please

momtochloe — Mon, 25 Dec 2017 22:55:56 GMT

@fourpaws56 when you have a moment, I would love to hear how your roast turned out and which method you ended up using.

Hope you had a wonderful Christmas celebration and many thanks in advance!

Re: Prime Rib Question Please

Zhills — Tue, 26 Dec 2017 17:23:29 GMT

@Nightowlz wrote:
We just made one on the Ronco Rotisserie after Thanksgiving.
All I did was rub it down with a little olive oil, Himalayan sea salt & cracked black pepper. We cooked to no more than 135°-140° internal temperature. They say that's rare but we find it is not with prime rib after you let it rest it's just right for us. Cooked pink but not all bloody after you let it rest.
Let it set on the counter at room temp for a couple hours at least before cooking.
If you have any more questions that don't get an answer you can Google what's cooking in america and prime rib to find it.
Merry Christmas.
Enjoy your Prime Rib. Yum!!!

My son made one like this for Christmas Eve. Doesn't get any better than this!

Re: Prime Rib Question Please

Hoovermom — Wed, 27 Dec 2017 01:10:21 GMT

@JeanLouiseFinch wrote:
PRIME RIB

Ingredients
1 prime rib roast with or without bone (any size)
Garlic powder
Salt
Pepper
Herbs de Provence
Directions Step-By-Step
Preheat oven to 550°F. (Yes, you need a super hot over to start - don't fudge on this)
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550° at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time.
You won't be disappointed.

@JeanLouiseFinch: You are absolutely correct on this method of cooking a prime rib. We have used it many times and it never fails to cook at the right temperature for us. It is delicious!!!

Re: Prime Rib Question Please

JeanLouiseFinch — Wed, 27 Dec 2017 03:14:09 GMT

@Hoovermom wrote:
@JeanLouiseFinch wrote:
PRIME RIB

Ingredients
1 prime rib roast with or without bone (any size)
Garlic powder
Salt
Pepper
Herbs de Provence
Directions Step-By-Step
Preheat oven to 550°F. (Yes, you need a super hot over to start - don't fudge on this)
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550° at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time.
You won't be disappointed.
@JeanLouiseFinch: You are absolutely correct on this method of cooking a prime rib. We have used it many times and it never fails to cook at the right temperature for us. It is delicious!!!

@Hoovermom Thanks! I use the same method for some other beef roasts too.

Re: Prime Rib Question Please

Sooner — Mon, 01 Jan 2018 04:02:54 GMT

@SharkE wrote:
Last one I ate out was tough as shoe leather. I pressure cook all my meat to make it fork tender. Never made a prime rib before.

@SharkE You should never have to put a rib roast in the pressure cooker. A good rib roast really benefits from roasting. If you like it very well done, I'm not sure I'd go for a rib roast.

Re: Prime Rib Question Please

SharkE — Mon, 01 Jan 2018 04:07:03 GMT

This may had been a brisket. It was tough. It was at our Church Thanksg

meal LOL I just left it on plate and ate turkey.

Re: Prime Rib Question Please

Sooner — Mon, 01 Jan 2018 15:13:39 GMT

@SharkE wrote:
This may had been a brisket. It was tough. It was at our Church Thanksg
meal LOL I just left it on plate and ate turkey.

LOL!!! I'll bet it was! That needs low and slow cooked fat cap up and you will be in heaven!!!!