Kitchen

[Mom2Dogs]

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@momtochloe wrote:

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@Mom2Dogs wrote:

@JDW174...last year I made my first Prime Rib, I was very nervous as I was feeding 2 people plus me and DH...it was very good.  I did buy a digital thermometer and I got a ton on help of these boards!!  The only spice I used was 'Herbes de Provence'...I picked it up at my local grocery store.

If you do a search on these boards using prime rib in the title, you can see the old threads...If I was smart I'd give you the link but I have no idea how to get you there!

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Great idea @Mom2Dogs, @JDW174 here is thread with some ideas and also includes some terrific tips from @adoreqvc who is a phenomenal cook:

http://community.qvc.com/t5/Recipes/Prime-Rib/m-p/386703#M14243

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Thanks, @momtochloe...it was adoreqvc, I believe, whose recipe I used, and also thanks for the link!

[JDW174]

Just wanted to thank all of you for your helpful suggestions.  I'm kinda leaning to using some Montreal Steak Seasoning mixed in with the butter and rubbed on the meat, but that could change.

[151949]

There are various grades of standing rib roast - not all are prime. Look at the label - if it says choice or anything except prime then , yes, you will need to season it and cook it longer -- if it says prime - it doesn't need anything but some pepper & just a rub down with a garlic clove. I don't even salt a prime cut of standing rib roast. 

[lulu2]

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@JDW174 wrote:

4# may be small, but since there's just the wife and I, it will be more than enough.  I'm concerned with the seasoning.  I've had outstanding prime rib but have no idea what they season it with.  I'm certain that garlic is involved, along with salt/pepper.  Found one recipe that used rosemary/thyme.  One person said to sear it in the broiler first, then into the oven.  Others say to heat in the oven at 500* for a time, then reduce and roast.  Some say not to bother with that last.  It's all very confusing at this point.  I'm considering rubbing it with Montreal Steak Seasoning and roasting away.....using a meat thermometer of course.

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When I make prime rib, I season with salt, pepper then put a spring of fresh rosemary on top.  I use a very hot oven (500) for 25 minutes then reduce it to 350 until meat is done to our liking. (we like medium to medium well)

[Hooty]

I have cooked several prime ribs over the years, many from Kansas City meats sold on QVC, very lean no bone, but expensive!

You do realize, that with that 4lb. prime rib is including the bone, which can be big, and also lots of fat, so you may not end up with very much meat, LOL!

I have always used Paul Deen's "Foolproof" Prime Rib Recipe, fatty side up, and it turns out perfect every time!

BTW, Prime Rib and a Standing Rib Roast ARE NOT the same thing!