Roasting Boneless Prime Rib.

[DawnCt1]

Well its "choice" but it looks the same. Anyway, last Christmas I got a recipe from the market I bought it at and I can't find it. It was something like preheat the oven to some high temperature, put the roast in, cook it for X amount of time and then turn off the oven. Thats the concept. I can't remember the details. Please help! It came out perfect, whatever I did.

 

[JennyMominRI]

Well its "choice" but it looks the same. Anyway, last Christmas I got a recipe from the market I bought it at and I can't find it. It was something like preheat the oven to some high temperature, put the roast in, cook it for X amount of time and then turn off the oven. Thats the concept. I can't remember the details. Please help! It came out perfect, whatever I did.

I 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..
You can vary the crust if you don't like some of the ingrediants..Worcestershire sauce is also good in the crust

 

[Chicago526]

Alton Brown from Food Network has a prime rib receipe. I've never tried it but it looks good! Just go to the network's website, it'll be on there. I think it also starts at a high temp (500 rings a bell) then you drop it to something much lower (it stays on though) until it's done.

 

[The Mystery Machine]

When I make it I never add any spices. Just roast on a rack and eat. I make sure to use an oven thermometer, since we like it medium rare.

 

[melomouse]

mmmmm.. I did one a few years ago close to Jenny's - marinated in Grand Marnier for an hour, rubed with salt, pepper and garlic. I think I did it for 15 minutes in a 500 preheated oven, then dropped down to 200 til the thermometer read rare! And yes, standing is very important.

Then you could have my MIL for Christmas dinner, who had me put her slice "back in" - twice. After the third time, dear BIL just took it off her plate , ate it, and told her to have some more potato!!!

Enjoy!!! You'll do great!

 

[bicker]

Conceptually, roasting it with the bones on should be better than roasting it boneless. Just ask the butcher for a standing rib roast.

 

[cre8fmom]

This sounds like what you are looking for:

Paula Deen's recipe from Food Network.com

1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Just made this last week and it was fabulous!

 

[lucas]

Sunday Rib Roast
Barefoot Contessa

1 (3-rib) standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce, recipe follows

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.


Mustard Horseradish Sauce:
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

 

[DawnCt1]

I 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..
You can vary the crust if you don't like some of the ingrediants..Worcestershire sauce is also good in the crust

I am definately leaning towards this recipe. Sounds wonderful. Bicker is right, that anything cooked with a bone has more flavor but its a pain to slice it for 10 people. What porportions do you use for seasoning?

 

[JennyMominRI]

I am definately leaning towards this recipe. Sounds wonderful. Bicker is right, that anything cooked with a bone has more flavor but its a pain to slice it for 10 people. What porportions do you use for seasoning?

How big is the roast? Honestly I eyeball it... The largest concentration is the olive oil and garlic..My family likes horseradish so there is a decent amount of that..I go lighter with the other ingredients. You want a good 2 tsp's of the kosher salt

 

[merekc]

The butcher can cut the ribs off and then tie them back on for you (for flavor).

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).

 

[DawnCt1]

How big is the roast? Honestly I eyeball it... The largest concentration is the olive oil and garlic..My family likes horseradish so there is a decent amount of that..I go lighter with the other ingredients. You want a good 2 tsp's of the kosher salt

6 pounds.

 

[DawnCt1]

The butcher can cut the ribs off and then tie them back on for you (for flavor).

Thanks, great idea. I just called and changed the order. He said afterwards, save the bones and freeze them, popping them on the grill for another night with barbecue sauce.

 

[McKelly]

Then you could have my MIL for Christmas dinner, who had me put her slice "back in" - twice. After the third time, dear BIL just took it off her plate , ate it, and told her to have some more potato!!!


TOO FUNNY!!

 

[momx2]

There is a great recipe for one with Cabernet Savig. au jus. It is an older, but classic Bon Appetit recipe. You can just google it and find it. I am doing it for Christmas Eve. It is soooooo good.

 

[CEDmom]

Wouldn't leaving it in the oven with the temp off be the perfect breading ground for bacteria ? Or is the temp still high enough to not allow any growth? I just know food safety experts say hot food shouldn't be left out for more than 2 hours so that's why I'm confused.

I'm doing a rib roast as well and these recipes sound very interest though.

 

[The Mystery Machine]

Wouldn't leaving it in the oven with the temp off be the perfect breading ground for bacteria ? Or is the temp still high enough to not allow any growth? I just know food safety experts say hot food shouldn't be left out for more than 2 hours so that's why I'm confused.

I'm doing a rib roast as well and these recipes sound very interest though.

Cafeteria worker here.

The magic number is 140.

As long as your roast stays at 140 & up you are in the clear. It would be paramount to use a thermomter if you are going to use Paula Deens method.

If your roast drops below that you could always turn the oven back on and raise the temp of the roast.

 

[LJC1861]

I do mine on a Farberware Open Hearth Rotisserie. I have the butcher cut off the bones and then tie them back on. I then cover it with salt pepper and garlic powder and let the rotisserie do its work. The toughest part is getting it centered so that it spins evenly. Because the fat rolls around the roast the seasonings make a nice crunchy crust all around the roast.

It is crucial to use a thermometer no matter how you cook your roast. An overdone roast is no fun. Also, as other posters have said bring it to room temp before cooking and by all means let it rest after you finish cooking.

Most of all enjoy!!!!!

Linda

 

[DawnCt1]

Hey Jenny, If you are "listening", I have my roast coated and ready to pop in. I am going to leave it in at 500 degrees, for 45 minutes and turn off the oven until it is done.

 

[jax677]

I think that sound so good. I am going to try this next year.