Prime Rib

SuperDave

I'm doing a prime rib for christmas, this will be the first. Anybody have any advice or info, sure would appreciate it.

Chuck

SuperDave,[p]I just did a prime rib for dinner tonight and it turned out great. First I cut some deep slits and pushed in some slivers of garlic. Then oiled and coated it with Montreal Steak seasoning. Then I got the egg up to 650* and seared it on all sides. Took it out, closed up the vents some to 375* and put it back on over a drip pan. Left it on until 130 internal which was medium rare.[p]This is the 2nd one I did this way and it seems to work well. Good luck with your cook.[p]Chuck <><

Shelby

SuperDave,
Doing a boneless rib-eye Sunday, if you can wait that long.

Stogie

SuperDave,[p]Since Prime Rib is pretty fatty, low and slow is a great way to go...but first, you must sear. Here are several ways to season and then the directions. These are for oven cooking, but easly adapted to the grill.[p]Stogie
____________________________________________________________[p]Standing Rib Roast [p]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[p]Mix all ingredients into a paste and apply to roast. Wrap in plastic wrap and let sit overnight.[p]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[p]Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Wrap in plastic wrap and let sit overnight.[p]KEVI'S KING OF THE ROASTS
Worcestershire sauce or A1 Sauce
Horseradish
Yum Yum Steak Seasoning(see below)[p]Slather on sauce, then apply horseradish and finally sprinkle with seasoning. Wrap in plastic wrap and 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 on a wire rack placed 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 roasting 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.[p]Yum-Yum Steak Seasoning [p]4 tablespoon(s) Salt
2 tablespoon(s) Paprika
1 tablespoon Black pepper, coarsely ground
1 1/2 teaspoon(s) Onion powder
1 1/2 teaspoon(s) Garlic powder
1 1/2 teaspoon(s) Cayenne pepper
1/2 teaspoon Coriander
1/2 teaspoon Turmeric[p]PREPARATION:
Mix together and use on any beef.[p]Makes about 1/2 cup.[p]