Prime Rib Recipe

12-22-2008, 01:05 PM

My Mom is not coming for Christmas this year so we are making the prime rib. Any recipe or tips you can offer is appreciated!

GKitty · 12-22-2008, 01:08 PM

When I read this, this popped into my head:

He brought everything back,
All the food for the feast.
And he, he himself, the Grinch,
Carved the roast beast.

dunng · 12-22-2008, 01:10 PM

RevSmoke · 12-22-2008, 02:05 PM

I make a rub of granulated garlic, granulated onion, salt, and pepper. I rub into the meat and then get out the Weber. I bank the coals on two sides - lighting them and letting them get white.

I place the rack in the middle of the grill and turn every 1/2 hour and put in a meat thermometer after the first hour. I let the middle get to about 145 - 150 and then carve it.

Done in the winter, this is wonderful.

dunng · 12-22-2008, 06:43 PM

PRIME RIB

7 lb prime rib
½ cup olive oil
Herb Rub - thyme, rosemary, parsley, tarragon, chives, sage, crushed bouillon cubes, salt & pepper
garlic cloves, sliced
fresh minced garlic
onion, sliced
small red potatoes

Directions:

1.Remove roast from refrigerator 2 hours prior to cooking.

2.Preheat oven to 450*.

3.Pat roast dry with paper towel.

4.Make slits along roast and insert garlic slices and rosemary.

5.On wax paper, combine herbs. Coat roast with oil then fresh minced garlic. Roll roast in herb rub.

6.Put potatoes into a large pot of water. Bring to a boil; add salt. Cook 5 minutes then drain. Score potatoes lengthwise using a fork.

7.Place roast fat side up in metal roasting pan. Roast 15 minutes. Add potatoes with oil, herb rub, and onions; roast 15 minutes. Reduce heat to 325*-350*; cook, turning potatoes every 30 minutes, until meat thermometer reads 120* (about 1 ¾ hours).

8.Remove from oven, cover with tin foil, and let sit for 15-20 minutes. The temperature of the roast will continue to rise the longer it sits.

-Rare 120*-125* Center bright red, pinkish edges
-Medium Rare 130*-135* Center very pink, slightly brown edges
-Medium 140*-145* Center light pink, brown edges
-Medium Well 150*-155* Not pink
-Well Done 160* + Brown throughout

Lucky_Hippo · 12-23-2008, 02:57 PM

I'm just doing ours plane and simple this year.

Start w/ room temp prime rib roast
Rinse and pat dry
Brush entire prime rib with melted butter on all sides
Coat all sides w/ a generous sprinling of coarse kosher salt (to form crust)
Preheat oven to 450
Cook at 450 for 10 mins (fat side up)
Lower temp to 325 for remainder of cooking time

*20 mins for every pound

Take Prime Rib out when the internal temp reads 120 to 125 for rare.
Let meat rest under a foil tent for 15 mins and serve.

12-23-2008, 03:17 PM

Quote:

Originally Posted by dunng

-Rare 120*-125* Center bright red, pinkish edges
-Medium Rare 130*-135* Center very pink, slightly brown edges
-Medium 140*-145* Center light pink, brown edges
-Medium Well 150*-155* Not pink
-Well Done 160* + Brown throughout

I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger.

Thank you for the recipe.

jquirit · 12-23-2008, 03:18 PM

For all you Oregonians, WinnCo has prime rib roasts on sale for just under $3/lb. Thank you this thread, you have inspired me to make one for Christmas dinner.

forgop · 12-23-2008, 03:19 PM

Quote:

Originally Posted by Darrell

I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger.

Thank you for the recipe.

Exactly...the prime rib should officially "moo" when you're cutting into it.

dunng · 12-23-2008, 03:52 PM

Quote:

Originally Posted by Darrell

I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger.

Thank you for the recipe.

I'm with you on that one... the wife typed that up...

Cigargal · 12-23-2008, 06:05 PM

We are doing prime rib as well-have about a six bone roast-it is huge. We usually cook it for 30-40 minutes at 450 then turn it down to about 160 and cook it for hours. Put in a thermometer and take the roast out when it hits 160-180. We do our turkeys the same way and they are always moist and tender.

best christmas dinner ever-potato au-grautin, asperagas, rolls and pecan pie for dessert....owww stuffed.

Cigargal · 12-24-2008, 03:46 PM

I consulted with the chef and she 450 for 15 minutes-just long enough to seal the juices in-What time is dinner, Darrell??

shvictor · 12-24-2008, 11:39 PM

Quote:

Originally Posted by Darrell

I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger.

Thank you for the recipe.

Thats why I dont eat prime rib. I don't like meat still mooing.

massphatness · 12-23-2008, 03:07 PM

Quote:

Originally Posted by Darrell

My Mom is not coming for Christmas this year so we are making the prime rib. Any recipe or tips you can offer is appreciated!

First, slaughter a cow ...

12-26-2008, 12:32 AM

Quote:

Originally Posted by massphatness

First, slaughter a cow ...

Living on a farm, I would be able to help you out with the cow..

Lucky_Hippo · 12-26-2008, 05:44 AM

Hope everyone's Prime Rib turned out just as tasty as ours did. It was a huge success and now an offical tradition for Christmas day.

Bon Appetit!

dunng · 12-26-2008, 05:12 PM

Mine came out perfect, all 8lbs of goodness!

12-26-2008, 05:23 PM

Quote:

Originally Posted by dunng

Mine came out perfect, all 8lbs of goodness!

You had an eight pound prime rib and you didn't offer me any leftovers?

dunng · 12-26-2008, 05:29 PM

Quote:

Originally Posted by TRicker

You had an eight pound prime rib and you didn't offer me any leftovers?

I would have if there were any... did not last long around here

12-26-2008, 05:41 PM

I sear the roast in my roasting pan right on the stove top on all sides on high heat. a couple minutes on all sides. place fat side up in oven at 500 degrees for 15 or 20 minutes. turn oven down to 225 and cook untill internal temp is 145. take out or pan and let rest 30 minutes. Gravy-I deglaze roasting pan with bourban and a little stone ground mustard and horse raddish add some beef broth and simmer to thicken. I add a little heavy cream at the end and salt and pepper to taste.

It falls right off the bone.......

12-22-2008, 01:05 PM	#1
Darrell Guest Posts: n/a	Prime Rib Recipe My Mom is not coming for Christmas this year so we are making the prime rib. Any recipe or tips you can offer is appreciated!

12-22-2008, 01:08 PM	#2
GKitty JAFO Join Date: Oct 2008 First Name: Crystal Location: Olathe, KS Posts: 1,938 Trading: (8)	Re: Prime Rib Recipe When I read this, this popped into my head: He brought everything back, All the food for the feast. And he, he himself, the Grinch, Carved the roast beast. __________________ A lost SOTL wandering the weird landscape of domesticity.

12-22-2008, 01:10 PM	#3
dunng MassHole Join Date: Oct 2008 First Name: Greg Location: MassHole Posts: 4,719 Trading: (59)	Re: Prime Rib Recipe __________________ MassHole Banter

12-22-2008, 02:05 PM	#4
RevSmoke Ain't Never Gonna Leave Join Date: Oct 2008 First Name: Todd Location: Northcentral woods of Wisconsin Posts: 6,875 Trading: (51)	Re: Prime Rib Recipe I make a rub of granulated garlic, granulated onion, salt, and pepper. I rub into the meat and then get out the Weber. I bank the coals on two sides - lighting them and letting them get white. I place the rack in the middle of the grill and turn every 1/2 hour and put in a meat thermometer after the first hour. I let the middle get to about 145 - 150 and then carve it. Done in the winter, this is wonderful. __________________ Todd__ "Smoke what you like, and enjoy it!"

12-22-2008, 06:43 PM	#5
dunng MassHole Join Date: Oct 2008 First Name: Greg Location: MassHole Posts: 4,719 Trading: (59)	Re: Prime Rib Recipe PRIME RIB 7 lb prime rib ½ cup olive oil Herb Rub - thyme, rosemary, parsley, tarragon, chives, sage, crushed bouillon cubes, salt & pepper garlic cloves, sliced fresh minced garlic onion, sliced small red potatoes Directions: 1.Remove roast from refrigerator 2 hours prior to cooking. 2.Preheat oven to 450. 3.Pat roast dry with paper towel. 4.Make slits along roast and insert garlic slices and rosemary. 5.On wax paper, combine herbs. Coat roast with oil then fresh minced garlic. Roll roast in herb rub. 6.Put potatoes into a large pot of water. Bring to a boil; add salt. Cook 5 minutes then drain. Score potatoes lengthwise using a fork. 7.Place roast fat side up in metal roasting pan. Roast 15 minutes. Add potatoes with oil, herb rub, and onions; roast 15 minutes. Reduce heat to 325-350; cook, turning potatoes every 30 minutes, until meat thermometer reads 120 (about 1 ¾ hours). 8.Remove from oven, cover with tin foil, and let sit for 15-20 minutes. The temperature of the roast will continue to rise the longer it sits. -Rare 120-125 Center bright red, pinkish edges -Medium Rare 130-135 Center very pink, slightly brown edges -Medium 140-145 Center light pink, brown edges -Medium Well 150-155 Not pink -Well Done 160* + Brown throughout __________________ MassHole Banter

12-23-2008, 02:57 PM	#6
Lucky_Hippo A Cigar = 42 Join Date: Oct 2008 First Name: Gary Location: Kansas Posts: 494 Trading: (2)	Re: Prime Rib Recipe I'm just doing ours plane and simple this year. Start w/ room temp prime rib roast Rinse and pat dry Brush entire prime rib with melted butter on all sides Coat all sides w/ a generous sprinling of coarse kosher salt (to form crust) Preheat oven to 450 Cook at 450 for 10 mins (fat side up) Lower temp to 325 for remainder of cooking time *20 mins for every pound Take Prime Rib out when the internal temp reads 120 to 125 for rare. Let meat rest under a foil tent for 15 mins and serve. __________________ Who wants an orange whip? Orange whip? Orange whip? Three orange whips. -J.Candy

12-23-2008, 03:18 PM	#8
jquirit Angry Asian Dwarf Join Date: Oct 2008 Location: State of Confusion Posts: 426 Trading: (3)	Re: Prime Rib Recipe For all you Oregonians, WinnCo has prime rib roasts on sale for just under $3/lb. Thank you this thread, you have inspired me to make one for Christmas dinner. __________________ S: 220/C: 209/G: 180

12-23-2008, 06:05 PM	#11
Cigargal Waiting for SoCal XI Join Date: Oct 2008 Location: Northern California Posts: 1,472 Trading: (25)	Re: Prime Rib Recipe We are doing prime rib as well-have about a six bone roast-it is huge. We usually cook it for 30-40 minutes at 450 then turn it down to about 160 and cook it for hours. Put in a thermometer and take the roast out when it hits 160-180. We do our turkeys the same way and they are always moist and tender. best christmas dinner ever-potato au-grautin, asperagas, rolls and pecan pie for dessert....owww stuffed.

12-24-2008, 03:46 PM	#12
Cigargal Waiting for SoCal XI Join Date: Oct 2008 Location: Northern California Posts: 1,472 Trading: (25)	Re: Prime Rib Recipe I consulted with the chef and she 450 for 15 minutes-just long enough to seal the juices in-What time is dinner, Darrell??

12-26-2008, 05:44 AM	#16
Lucky_Hippo A Cigar = 42 Join Date: Oct 2008 First Name: Gary Location: Kansas Posts: 494 Trading: (2)	Re: Prime Rib Recipe Hope everyone's Prime Rib turned out just as tasty as ours did. It was a huge success and now an offical tradition for Christmas day. Bon Appetit! __________________ Who wants an orange whip? Orange whip? Orange whip? Three orange whips. -J.Candy

12-26-2008, 05:12 PM	#17
dunng MassHole Join Date: Oct 2008 First Name: Greg Location: MassHole Posts: 4,719 Trading: (59)	Re: Prime Rib Recipe Mine came out perfect, all 8lbs of goodness! __________________ MassHole Banter

12-26-2008, 05:41 PM	#20
sli38 Guest Posts: n/a	Re: Prime Rib Recipe I sear the roast in my roasting pan right on the stove top on all sides on high heat. a couple minutes on all sides. place fat side up in oven at 500 degrees for 15 or 20 minutes. turn oven down to 225 and cook untill internal temp is 145. take out or pan and let rest 30 minutes. Gravy-I deglaze roasting pan with bourban and a little stone ground mustard and horse raddish add some beef broth and simmer to thicken. I add a little heavy cream at the end and salt and pepper to taste. It falls right off the bone.......