Recipes

[Hoovermom]

My DIL makes the best prime rib roast, marinated in apple juice and coke for over 24 hours, then patted dry and smothered in butter along with various spices.  She then pre-heats the oven to 500 degrees, bakes it so many minutes per pound and then turns the oven off for 3 hours until it reaches the correct temperature.  It is delicous.  Yes, prime rib roast is expensive.

[Sooner]

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@PA Mom-mom wrote:

@On It  I actually thought about smoking it, but my 95 year old MIL will be joining us, and she isn't a fan of smoked.

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@PA Mom-mom Cut one steak off and cook it for her, smoke the roast. 

[PA Mom-mom]

@Sooner  it's really just a two rib roast; so if I cut it up, I would end up with 2 really thick steaks. 

[ECBG]

Don't salt unless you love dry meat.  Just saying.

[Kachina624]

@ECBG    I was waiting for you to chime in to see what you thought.  Apparently there's been a change of procedure since we went to school (college) and majored in home ec.  I'll keep doing what I've been doing and bet you will too.

[kate2357]

If you Google how to cook a prime rib, there are various methods suggested for achieving a delicious roast. But all seem to agree on a few things:

Salt your roast at least 45 minutes prior to putting into oven - overnight is even better. Use Kosher salt, not table salt. There is a huge difference.

Bring your roast to room temperature prior to putting a heated oven. Depending on size of roast, this could take 1-3 hours.

Use a meat thermometer to check temp.

Let you roast rest at least 30 minutes prior to cutting. Tent with foil if you want.

Salting far enough in advance will actually make your meat more tender and juicy. Allowing the roast to rest allows the juices to incorporate back into the muscle. Think of salting as dry brining. 

I really do recommend looking at recipes on-line to get a clear idea of how and why to salt your beef roast. These recipes also give a good idea on how long to cook and at what temp.

I hope your holiday meal turns out well and you generate lovely memories from the time spent with loved ones 

[PA Mom-mom]

Thanks everyone for your suggestions. I have also looked online, but I was sure you all would provide some good  ideas as well. I'll continue to read the replies and will let you know what we decided to do and how it goes. I think this is going to be fun!

[novamc1]

For those who think salting meat long before actually cooking it will dry it out........

why do you think all those rotisserie chickens (such as Costco's)  have been heavily salt- brined and manage to turn out so tender and juicy?  Same goes for turkeys before smoking or frying them outdoors at Thanksgiving.

I have multiple pages in a binder of published advice from chefs as to how to cook the perfect beef roast or steak...... long salting before cooking does not dry out meat.  

I used to oven-cook standing rib roasts but don't buy that cut of meat anymore. My son buys and cooks them in his Big Green Egg and always dry-brines them in salt and seasonings when we visit him.  Perfect results.

[riley1]

It has been several years since I made a prime rib, however, I always purchased a pre-seasoned - it was always delicious - never dry.

[wagirl]

Yes --the one and only time I did a prime rib, I did season it and then dry  aged it in my refer for 24 hours before I cooked it--just put it on a plate uncovered--I also let it come to room temp before i cooked it. It turned out medicore as when I carved it--there was a huge strip of gristle that went thru the middle of it---got it from Kansas city Steaks---and it  wasn't fat --it was gristle!!! so had chunks or prime rib instead of slices!!! I was so mad!!! think it was a 3 1/2 -4 lb roast and prob was at least $50--that was back several years ago. I called KCS and told them about it and they did send me another one, but of course, was not in time for Xmas Eve. Never bought anything from them again.