Prime rib recipe

reelgem

Does anyone have a tried and true prime rib recipe? Also, a horseradish sauce to go with it. I've been waiting since Nov. 10th for the recipe from Kevin Rathbun. He did a class at the Steak and Eggs event in Chicago and didn't have the recipe along to hand out. He promised he would e-mail it to me but I never got. I asked him twice so I'm not going to again. Any help would be greatly appreciated.

Richard Fl

This might help!

http://www.nakedwhiz.com/madmaxprimerib.htm


Sauce, Beef, Prime Rib, Horseradish, RhumAndJerk

This is the perfect accompaniment to Prime Rib.


INGREDIENTS:
1/2 cup Heavy Cream
3 tsp Horseradish
1 pinch garlic powder or a small clove of garlic, crushed
1 pinch Kosher Salt
A couple of grinds of White Pepper




Preparation Directions:
1 Whip the heavy cream until it is stiff.
2 Gently stir in the remaining ingredients.
3 Taste and adjust the flavor to your liking. Remember that Horseradish should be the predominant flavor, but not overpowering.
4 Chill for a half hour before serving to let the flavors marry.


Servings: 1

Recipe Type
Sauce

Recipe Source
Author: RhumAndJerk FrenchiePKT@Yahoo.com

Source: BGE Forum, RhumAndJerk, 2006/06/26

reelgem

Thanks so much Richard!!

FlaPoolman

Hey Anne
Thirdeye's is also pretty good

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

Grandpas Grub

I have used thirdeye's. The rub can be anything you would put on a steak or roast.

The cook looked so good I did not do the end sear, but I would the next time.






GG

RRP

I love thirdeye's method as well - it's a reverse sear so you can essentially nail the internal temp you want!

RRP

Yes that prime rib he served in Chicago was terrific, but keep in mind each of those three 12 to 14 pound prime ribs cost $350. They were Allen Bros aged pieces. Don't know about you but I'm not quite ready to try one of those yet! :laugh:

reelgem

Thanks Pat! That recipe looks pretty good. We're back in WI. I really miss FL right now. Big winter storm to hit here starting around midnight. Ugggh!!!

reelgem

Oh boy, you've got my mouth watering with those pics! Thanks!

reelgem

I agree those prices are crazy. I was just hoping to get Kevin's seasoning recipe and the horseradish sauce recipe. It was fantastic!!

Grandpas Grub

They tasted better than the pictures looked. The medium done outer ring would have been accomplished if I would have reversed sear, but as you can see it sure was pretty and I didn't want to take a chance of getting the meat too done.

I would recommend following the instructions and complete that reverse sear.

GG

Grandpas Grub

I really wonder if the Allen Brothers Prime Rib is worth the price. I looked at the price online and couldn't believe the cost. I expected it to be expensive but, wow!!!

GG

Eggtucky

Cant speak for the Allen Bros, but my butcher carries prime cut 21 day aged angus prime rib..it's like $15.99/lb, but worth every penny...not something I get weekly, but for special occassions it rocks!

Fidel

Allen Brothers is closer to $30 per pound.

Their beef is very good - it is what Chef Rathbun uses in his restaurant here in Atlanta - but I can't justify those kind of prices.

Grandpas Grub

That's a good price for 21 day dry aged. We are $24 to $29/lb. That was pricey enough for me. Fresh King Crab is the same $29.95/lb also. Lobster in the same range.

Expensive to eat good stuff.

GG

RRP

On a per pound basis at $350 for 12 to 14 pound chunk of cow that is $25 to $29. This is aged meat thus meaning more expense anyway. We watched Kevin egging one of them for many hours in Chicago on an XL. It wasn't just anticipation of being dazzled - the magic was there! The taste was incredible - trust me! In all honesty if Allen Bros offered smaller pieces I would in fact buy a piece from time to time, but $350 is just out of reasonable proportion for this cowboy.

Grandpas Grub

It would be interesting to see if the AB cuts taste all that much better.

GG

Grandpas Grub

After I posted a response above, I got to thinking that is about the same price I pay for 21 day dry aged prime out here.

I guess it is something one just does and not take too much time thinking about it.

GG

AZRP

Anne, the first time I met Max, was in ATL 4-5 years ago and he did a prime rib. It was awesome, I'm sure the details are posted here, but the main thing I remember is that he started it at 500 then shut down the vents for a 350 cook and pulled it at 125 internal. -RP

RRP

yes, buying a nice piece for a special meal is one thing, but saying/clicking/whatever on a $350 order for a mail order chunk-o-cow is another...it just gets my conservative, older mind thinking WHOA!