Standing Rib Roast vs. Prime Rib?

[Papa Deuce]

Are we talkin' kosher salt, horseradish, rosemary and olive oil? I saw his show the other night and have my standing rib roast and my ingredients ready. It looked marvelous!!! Do you think he was really going to eat that whole piece he cut for himself? lol! 'You can always diet in January!' funny!
Seems I left out the Dijon! Looks like Tyler's rib roast will be enjoyed throughout the country.

It is this one.... from www.foodnetwork.com.

Ingredients
1 (3-rib) prime rib beef roast, about 6 pounds
4 red onions, halved
4 carrots, cut in chunks
4 parsnips, cut in chunks
2 heads garlic, halved
Horseradish and Salt Crust:
1/2 cup prepared horseradish
5 garlic cloves, finely chopped
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1/2 cup kosher salt ..... btw, even this is too much, but I think it used to say 1 cup.
2 tablespoons freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
Directions
Preheat oven to 325 degrees F.

Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.

 

[tekmom]

I'm doing a 12lb. prime rib(standing) for Christmas Eve. I use a William-Sonoma horseradish crust recipe, kind of like the Tyler recipe...nowhere NEAR that much salt, though. The only real difference is that I add seasoned bread crumbs to the horseradish, dijon, garlic, olive oil, a little salt and fresh pepper and fresh rosemary. It make a nice crust.

This is the largest I've ever done and most of my guests prefer it medium rare to medium and I'm nervous about how many minutes per lb to roast for...any advice?? i've heard 350degrees for 22 minutes per lb.??? I do have a leave-in meat thermometer, but plan to serve it at about 7:30 pm on Christmas Eve.

 

[LJC1861]

I generally have the bone cut off and tied back on. It makes the roast easier to carve.

I then rub the surface with salt pepper and garlic. That's it.

I cook mine on a Farberware Rotisserie and the spinning makes the most delicious crust on the outside. I will season again about halfway through the cooking process.

This has been the traditional Christmas Eve dinner in my family for as long as I can remember....always served with mashed potatoes, gravy, carrots, green beans and red cabbage ( my dad's all time favorite vegetable)

We will be doing 2 4 rib roasts for our family reunion several days after Christmas this year....the first time the whole family has been together during the holidays in years. We are all looking forward to it.

Linda

 

[java]

I just rewatched Tyler's video and he says 2 CUPS of salt I have high bp there will be no 2 cups of salt going in.

I looked at the Paula dean one and it's not the one I made I think I used her rub but cooked it differently because I need the oven. Can't let it sit for 4 hours.

Shoot now I don't know how to make it.

 

[Papa Deuce]

I just rewatched Tyler's video and he says 2 CUPS of salt I have high bp there will be no 2 cups of salt going in.

I looked at the Paula dean one and it's not the one I made I think I used her rub but cooked it differently because I need the oven. Can't let it sit for 4 hours.

Shoot now I don't know how to make it.

See, I thought I remembered that! And someone who reviewed it on the FoodNetwork site said the 2 cups thing as well.... trust me.... a QUARTER cup or less of KOSHER salt will be more than enough.

 

[merekc]

If you are looking for a recipe to use...

I shove garlic cloves in all over the roast and then coat it generously with garlic pepper (which also has salt in it). Makes the best crust. YUMMM!

I also make my au jus with sherry and beef broth. Basically both items are tweaked from the below recipe.

I keep being told I make the best prime rib. It's not totally going to my head or anything.

http://www.foodnetwork.com/recipes/bobby-flay/roast-prime-rib-with-thyme-au-jus-recipe/index.html

Good luck. You are making me hungry.

 

[java]

If you are looking for a recipe to use...

I shove garlic cloves in all over the roast and then coat it generously with garlic pepper (which also has salt in it). Makes the best crust. YUMMM!

I also make my au jus with sherry and beef broth. Basically both items are tweaked from the below recipe.

I keep being told I make the best prime rib. It's not totally going to my head or anything.

http://www.foodnetwork.com/recipes/bobby-flay/roast-prime-rib-with-thyme-au-jus-recipe/index.html

Good luck. You are making me hungry.

Ding ding ding we have a winner. That's the one I think I made last year and it was delicious. Thanks for posting that link so I can make it again.

 

[Papa Deuce]

If you are looking for a recipe to use...

I shove garlic cloves in all over the roast and then coat it generously with garlic pepper (which also has salt in it). Makes the best crust. YUMMM!

I also make my au jus with sherry and beef broth. Basically both items are tweaked from the below recipe.

I keep being told I make the best prime rib. It's not totally going to my head or anything.

http://www.foodnetwork.com/recipes/bobby-flay/roast-prime-rib-with-thyme-au-jus-recipe/index.html

Good luck. You are making me hungry.

That does look good... but a question... should it have a lid while cooking? I am guessing not.

 

[mickeysgal]

Do you all cook these roasts to medium rare or medium at best? No medium well or well, correct?

 

[java]

Medium rare for us- for those that like it well done(well they have since been divorced but I used to) take a couple slices and stick them back into the oven.

 

[merekc]

That does look good... but a question... should it have a lid while cooking? I am guessing not.

No lid. Put the roast, rib side down. Stick the meat thermometer in and keep watch it. I can look up the temp I cook it at if you like (seems like around 325-350) and it is 15-20 minutes per pound. We like ours rare to medium rare. It will continue to cook when it comes out. You do not want to overcook it.

With the au jus, it is also cooked with no lid. Reduce sherry by half add broth and reduce by half. Good stuff!

 

[Papa Deuce]

I just rewatched Tyler's video and he says 2 CUPS of salt I have high bp there will be no 2 cups of salt going in.

I looked at the Paula dean one and it's not the one I made I think I used her rub but cooked it differently because I need the oven. Can't let it sit for 4 hours.

Shoot now I don't know how to make it.

Here is the video:

http://www.hulu.com/watch/48805/tylers-ultimate-horseradish-crusted-prime-rib


AND HE ACTUALLY USES ABOUT 2 CUPS OF SALT.... Take a look.

Now THIS looks GREAT... and I'll be making it!

http://www.hulu.com/watch/48799/tylers-ultimate-horseradish-and-chive-sauce