Foolproof Prime Rib

mollyshark

Prime rib it is for Sunday night. You know, I have done this before and should have it either in my head or in my recipe folder, but alas.[p]5 people, figure a 5-rib? What's the best thing to do with one of these? I do remember you pretty much leave them alone!!!

Wardster

mollyshark,
I leave them alone, minus some salt, pepper and a little rub of garlic. Sear all sides for a minute or two, remove from the grill until it holds 300*. Place back on grill and cook until desired internal temp.
Good stuff[p]You also may want to add some horseradish to some whipping cream, a little sugar and whip it up for a condiment too...

mollyshark

Wardster,[p]Sounds practical. Just for a guestimate, what do you figure time-wise per pound?[p]So I know when to start the creamed spinach, of course.

JimW

mollyshark,
Check your email. Here are a couple of recipes I picked up recently.
JimW

YB

mollyshark,
This one is a winner.
Larry
[ul][li]Earl's Christmas Prime Rib[/ul]

Stogie

mollyshark,[p]Low and slow is the best way to prepare this cut of meat as it has lots of fat. [p]I first sear on all sides then cook at 200º until done.[p]Below are the recipes I have used in the past...these are simply seasonings, as I cook mine the same way...sear and low and slow.[p]Good Luck![p]Stogie
____________________________________________________________[p]Standing Rib Roast [p]CATEGORY(S):
Beef[p]INGREDIENTS:
CHRIS'S HERBED ROAST
2 tablespoon(s) Basil, fresh
2 tablespoon(s) Oregano, chopped
2 tablespoon(s) Parsley, fresh, chopped
2 tablespoon(s) Rosemary, fresh
2 tablespoon(s) Garlic, crushed
1 tablespoon Black pepper
1 1/2 tablespoon(s) Salt
4 tablespoon(s) Olive oil
MUSTARD PRIME RIB
2 tablespoon(s) Black peppercorns
2 tablespoon(s) Mustard seed
1/2 cup Mustard, whole grain
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) Rosemary, fresh
KEVI'S KING OF THE ROASTS
Worcestershire sauce or A1 Sauce
Horseradish
Yum Yum Steak Seasoning[p]PREPARATION:
Chris's Herbed Roast: Mix all ingredients into a paste and apply to roast. Let sit overnight.[p]Mustard Prime Rib: Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.[p]Kevi's King of the Roasts: Slather on sauce, then apply horseradish and finally sprinkle with seasoning. Let sit overnight.[p]Cooking instructions for all recipes: Allow roast to come to room temperature. Pre-heat oven to 200º. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8-10 minutes to do. About 1/2 cup of fat should render out during this process. Remove the roast from the pan and place a wire rack in the bottom of the pan. Set the roast on this rack. Place the roast in the oven and cook for 30 minutes per pound...it will take about 3 1/2 hours for a 7 pound roast. Meat temp should be around 125º for rare, 135º for medium rare. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5-10º and will allow the juices to re-distribute. [p]To make your AuJus, add some beef broth or red wine to the foil pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.[p]HORSERADISH DIPPING SAUCE
1/2 cup Sour cream
2 tablespoon(s) Horseradish
2 teaspoon(s) White pepper
2 teaspoon(s) Worcestershire sauce[p]Mix all ingredients together and then chill.

Wardster

mollyshark,
To be honest, I have no idea. It cooks pretty quick, if that narrows it down for ya.[p]Good Luck!

RhumAndJerk

Wardster,
My mouth is watering just thinking about it.[p]Try this Link,
RhumAndJerk

[ul][li]Horseradhish Sauce[/ul]

Unknown

Be sure you get some well-aged beef. Being from the Midwest and having access to good butchers, I feel 7-12 days for a fatty piece really develops the tenderness and flavor. Whole Foods seems to do a good job, but in essence it depends on the individual as few, if any, chains have guidelines and procedures in place. You can always age in fridge for 2-3 days (place in dish, cover but dont's touch with saran wrap). Cuts down on cooking time, increases flavor exponentially![p]Cheers (don't forget to have good wine with it!)
CdP

mollyshark

Chateauneuf-Du-Pape,[p]We think alike. I have a wonderful butcher that carries prime beef. A prime-prime rib of that size will run $100, but the last 2 I did were out of this world...if I can remember how I did them![p]Good wine is ALWAYS on the list![p]I'll give a full report![p]Youse guys are sooooo wonderful.