Prime Rib Recipe?

[Emme]

Last year one of the faithful here on the Dis gave me an amazing prime rib recipe but alas I have lost it (hangs head in shame ). Please anyone that has a TRIED AND TRUE prime rib recipe I could so use it!! Thanks and Merry Christmas!

 

[CF'er]

Guy Fieri Food Network. Used it last year and again this year.

 

[DVC-Don]

I get mine off the Food Network also. Bobby Flay I believe.

 

[golfgal]

I have used this one for several years:

Season as you like (I use McCormack's Steakhouse seasoning-apply liberally)

put meet in a shallow pan, uncovered
preheat oven to 375
cook for 1 hour
turn off the oven for 3-4 hours--DO NOT OPEN THE OVEN
turn oven back on to 300 for 45 minutes

I usually let it sit in the oven for 3 hours as I like it more rare

 

[BillSears]

I always go with this one:

http://incolor.inebraska.com/catfish/primerib.html

Easy Prime Rib

1. Get a prime rib roast at your supermarket.
It's usually labeled bone-in ribeye roast.
2. Mix up equal parts of onion salt, seasoned salt, and garlic powder.
Approx 1/4 cup total.
3. Pat the salt mixture on both ends and the fat side of the roast.
The salt may not stick as well on the fat side. Don't worry about it.
4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil.
5. Stick the roast in a dutch oven preferably on a small rack that will
lift it off the bottom. Bone side down (fat side up). Get a meat
thermometer and stick it in the middle of the roast.
6. Cook the roast in the oven for 5-6 minutes per pound
and then shut the oven off.
DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.
7. After two hours take it out and check the temp.
If its 140 degrees it's perfect.
If it's cooler, put it back in the oven at 375 degrees until it hits 140 degrees.
8. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
Don't ask me how to do medium or well done because cooking
prime rib roast past medium rare is a felony.
9. Get a package of Au Jus mix in the spice section of your supermarket
and make following directions.

 

[dnoyes]

I have used this one for several years:

Season as you like (I use McCormack's Steakhouse seasoning-apply liberally)

put meet in a shallow pan, uncovered
preheat oven to 375
cook for 1 hour
turn off the oven for 3-4 hours--DO NOT OPEN THE OVEN
turn oven back on to 300 for 45 minutes

I usually let it sit in the oven for 3 hours as I like it more rare

Mine is sort of like golfgals

Season with olive oil and garlic salt, white pepper.

preheat to 500

cook for 5 minutes for each pound (6 lbs.= 30 minutes and so on)

Turn oven off and DO NOT OPEN for two hours. should be med-rare.

 

[DMickey28]

I have used one from Cooking Light for years. I'll see if I can dig up the actual recipe.

 

[Ohiodislover]

Here is one that has been on the board for a couple of years now. It was originally posted by JennymominRI. I've used it the past 2 years, and it rocks


make a crust of olive oil, horseradish, montreal steak seasoning, garlic, kosher salt and a dash of dijon..I rub it all over the roast and bake for about 20 minutes at 475 so that it gets nice and crusty, I then turn the oven down to 250 and cook until the thermometer reads rare. Let it rest 20 minutes before carving..
Also it's important to let the meat come to room temp before putting in the oven or else it comes out unevenly cooked..

 

[The Mystery Machine]

Alrighty, I am going to use the cook per LB and then turn oven off method. I have read this a few yrs. here.

I wonder if this method would work for Sirlion Tip Roast? I might have to try it.

 

[DMickey28]

I can't find the actual recipe but the one I use is similar to the one posted above.

I make a crust of Olive Oil, garlic cloves, black pepper and dijion mustard. The orginal recipe called for Rosemary but I don't like rosemary so I leave it out. I mix this all together in my Magic Bullet but any method would work.

Bring the roast to room temp.

Rub the roast with the mixture above and insert meat thermometer.

Preheat oven to 450-500, as high as your oven till go. Put the roast in for 15 minutes to sear the crust and drop down to 325 until the thermometer registers about 130 (for med. rare.) Take out and let it for at least 15 minutes before carving.

I have NEVER over cooked it doing this method and if someone prefers it more than med. rare then I pop it in the over after carving for a few minutes to warm up their individual piece. DH LOVES this one and he is a steakhouse freak ... been to all the best ones in Chicago and New York.

 

[Emme]

Thank you all so much! Now to decide which one...

 

[Squirlz]

We made one on the charcoal grill this Summer and it was fantastic!

 

[Poohbear123]

I always go with this one:

http://incolor.inebraska.com/catfish/primerib.html

Easy Prime Rib

1. Get a prime rib roast at your supermarket.
It's usually labeled bone-in ribeye roast.
2. Mix up equal parts of onion salt, seasoned salt, and garlic powder.
Approx 1/4 cup total.
3. Pat the salt mixture on both ends and the fat side of the roast.
The salt may not stick as well on the fat side. Don't worry about it.
4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil.
5. Stick the roast in a dutch oven preferably on a small rack that will
lift it off the bottom. Bone side down (fat side up). Get a meat
thermometer and stick it in the middle of the roast.
6. Cook the roast in the oven for 5-6 minutes per pound
and then shut the oven off.
DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.
7. After two hours take it out and check the temp.
If its 140 degrees it's perfect.
If it's cooler, put it back in the oven at 375 degrees until it hits 140 degrees.
8. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
Don't ask me how to do medium or well done because cooking
prime rib roast past medium rare is a felony.
9. Get a package of Au Jus mix in the spice section of your supermarket
and make following directions.

I will be using THIS recipe!

 

[Cinerbelle]

PRIME RIB

1 8-10lb. Prime Rib Roast

10 Cloves garlic, minced

2 Tbsp. Olive Oil

2 tsp. Salt

2 tsp. Ground Black Pepper

2 tsp. Dried thyme


Place the roast in the roasting pan with the fatty side up. In a small bowl, mixt together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let sit out until it is at room temperature, no longer than 1 hour.

Preheat oven to 500 degress. Bake the roast for 20 minutes in the preheated over, then reduce the temperature to 325 degrees and continue roasting for an additional 90 minutes. The internal termperature of the roast should be at 145 degrees for medium rare.

Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices..


HORSERADISH SAUCE


½ Cup Sour Cream

¾ Cup Prepared hot horseradish

1 tsp. Salt

Combine ingredients, cover and refrigerate to develop flavors. Can be made 2 days ahead.