Prime Rib 2nd Try

Eager Egger · November 2007

Awhile back I cooked my first prime rib roast on my LBGE.

Inside

It came out perfectly, but had very little flavor, possibly due to teh fact it was so lean. I am going to ask that this one be cut from the fat end of the rib cut. Does anyone have a recipe that ads just a bit of flavor to the roast? I found a bunch of recipes, but would rather have a recommendation from someone that has some experience.
Mike

Car Wash Mike · November 2007

EagerEgger,
I was going to suggest a bone-in, but looks like that is what you cooked. I think I saw where LR put some garlic cloves in one.[p]Mike

Photo Egg · November 2007

EagerEgger,
They do seem to be bland most of the time unless you buy a high dollar cut. I normally over season the outside so when I slice it mixes with the juices and I pour it over the sliced pieces. As others have also said, insert garlic and a little rosemary into the roast helps as well.
Sure looks good....
Darian

Beanie-Bean · November 2007

Mike,[p]Here is a link to my post from about a week ago. The rib roast turned out fantastic because of the injection. I think the next one I'll do (this weekend) will have the "Cajun Butter" injection instead of the Garlic/Herb flavor I used on the last one.[p]Good luck with the cook![p]-Mike

[ul][li]Rib roast results...[/ul]

EddieMac · November 2007

From the looks of the pictures, you have the cooking part down as things look very, very good. Every piece of meat is different and perhaps you just got a "bum steer"...it happens. I routinely do prime rib for my wife's catering company and we keep things very simple. I take two big handfulls of peeled, whole garlic cloves and toss them into a food processor. I also put in some EVOO, some sea salt and peppercorns and pulse into a thick, gooey, garlicy paste. I cover the beast with it and commence to cookin' and they always come out great. Not necessarily very fancy but tasty.[p]Keep'n it simple![p]ed

Unknown · November 2007

EagerEgger,[p]Looks like you did it right. A good cut of PR shouldn't need too much "doctoring" up other than salt & pepper. When I look for a PR in my local store, I look for a good size of a fat ball between the outer lip and main part of the meat. Usually the size of a half-dollar or larger. You also want to see more fat pieces within the center part of the meat as well. [p]Over Thanksgiving weekend, I went to the store because PR was on sale. Didn't have that ball of fat large enough for my liking. They also had bone-in rib eye steak for sale with a good size fat ball at the same price as the PR. I asked the buther if he could cut me a roast size rib eye, and walla...there it was. One of the best rib roasts ever. I've also done the opposite when the PR looked good and the rib eyes not so good.

Big Hoser · November 2007

eddiemac,[p]I love your recipe for prime rib but, unfortunately, can't cook it anymore! I developed acid reflux and all that delicous garlic burns my stomach and throat. Sucks. I now use the Prime Rib seasoning that comes in one of the Costco multi-spice pack and it's GOOD (also comes with Northern Italian, French Roasting spice, Herbes de Provence, etc.). I still make slits in the meat and insert a few thinly sliced garlic cloves, but that's all my stomach can handle, unfortunately.[p]-Dan

Eager Egger · November 2007

Mike: Thanks. I considered the injection and this gives me an idea on what to use. I think I have some of the Cajun Butter Injectiom. Let me know how your second try goes.
Mike

Eager Egger · November 2007

eddiemac, You may be absolutely correct on getting a bum steer :-) I did pick up a 3 bone prime rib this evening. It was cut from the big or fat end of the rib section.
Mike

Prime Rib 2nd Try

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