Prime rib

[jiminyC_fan]

Hi guys,

I bought a prime rib roast and plan to cooke it for New Years Day. I just need some help with a rub. What kind of seasoning do you put on your prime rib?

Thanks!

 

[MazdaUK]

I follow Delia's recipe and just use seasoned flour with a little dry mustard powder mixed in, and tuck a small onion under the joint while it roasts - that gives a wonderful gravy

 

[psammie1025]

I made one on christmas day & it was fantastic!
I used for a 5 lb roast:
2 Tablespoons Salt
1 Tablespoon fresh ground Pepper
1 Teaspoon Garlic Powder
1-1/2 Teaspoons Fresh chopped Thyme

 

[Disneyaholic]

We just had a standing rib roast for Christmas Day. I followed the Barefoot Contessa's recipe, which uses only Kosher salt and freshly ground pepper on the meat before roasting. It was absolutely DELICIOUS!!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25276,00.html

I also made her mustard-horseradish sauce to go with it and it was wonderful as well. My daughter, who doesn't eat beef, had a grilled chicken breast for her dinner and loved the sauce on her chicken! That sauce will definitely be used again in our home.

 

[jiminyC_fan]

Oh wow guys. I never thought that I would have so many responses. Thanks so much for coming to my rescue.

 

[merekc]

Here is what I do. Mine is a variation of Bobby Flay's recipe at Foodnetwork.com.

Preheat oven to 350 degrees.
Remove prime rib from fridge 30 minutes before cooking.

I take real garlic cloves, shuck them and halve/quarter them up. I then make slits all over the meat and insert the garlic. I then sprinkle the entire outside of the meat (heavily) with garlic pepper. Place it ribside down (if it still has the ribs) on a roasting pan with rack. Insert meat themometer. Do not cover.

Cook for approximately 20 minutes per pound. I cook it medium rare and pull it out when my meat thermometer hits 135 degrees. A six pound roast takes around 2 hours. It will continue to cook so if I am concerned that I am close to overcooking it, I cut it open, otherwise let it sit for 15 minutes, tent foil over it to keep warm. Then slice it. For more well done, just go with your thermometer.

This is the best Au Jus. It blows away the stuff in the packet and it is super easy to make.

Au Jus - 1 part cooking sherry to 2 parts beef broth.

Reduce the sherry by half. Add the beef broth, reduce by half again. Add meat drippings if you have them. (Optional I don't typically do this- you can add 1 tbl thyme and 1 tbl pepper).

 

[poohbear158]

Here is the one I use all of the time. Just made it again on Christmas Eve and it's always a big hit.

Prime Rib Roast for a Small Crowd
6 servings

Time: About 1 ½ hours, largely unattended

This is a simple roasting technique: high heat to sear the meat, lower
heat to cook it through. If you want a really crisp exterior, turn the
heat back to 450F for a few minutes right at the end of cooking: this
won't affect the internal temperature too much.

1 (3rib) roast, about 5 pounds, trimmed of excess but not all fat
Salt and freshly ground black pepper to taste
1 or 2 cloves garlic
1 cup red wine, stock, or water

1. Bring the meat to room temperature by removing it from the
refrigerator at least one hour before cooking, preferably two.
Preheat the over to 450F.
2. Place the meat, bone side down, in a large roasting pan. Season it
with the salt and pepper. If you like garlic, peel the cloves and
cut them into tiny slivers; use a boning or paring knife to poke
small holes in the meat and insert the garlic into them.
3. Place the roast in the mover and cook for 15 minutes, undisturbed.
Turn the heat down to 350F and continue to roast for about 1 hour;
check in several places with a meat thermometer. When no spot checks
in under 125F (120F if you like your meat really rare and your guests
are of the same mentality), the meat is rare; cook another 5 or 10
minutes if you like it better done, then check it again, but in no
case let the temperature of the meat go above 155F.
4. Remove the meat from the oven and let it rest and cover with foil.
Pour off all but a few tablespoons of the fat and place the roasting
pan over a burner set to high. Add the liquid and cook, stirring and
scraping up any brown bits, until it is reduced by half. Slice the
roast and serve, splashing a little of the sauce on the meat platter
and passing the rest at the table.


Prime Rib for a Big Crowd:

With bigger roasts, 5 ribs or more, make sure to allow plenty of time to
let the meat reach room temperature. In step 2, use more garlic if you
like. In step 3, increase initial browning time to 20 minutes. After
that, cooking instructions remain the same, and cooking time will be only
marginally longer, but be sure to use an instant-read thermometer in
several different places to check the meat. Increase the liquid in step 4
to at least 2 cups.