Large Prime Rib

[ducker]

I am doing a large prime rib for Christmas. Would it be wise to cut it in two befoire cooking or leave whole. 9.5#

[delcecchi]

I am doing a large prime rib for Christmas. Would it be wise to cut it in two befoire cooking or leave whole. 9.5#

I'll be leaving mine whole. I think it depends on how many folks don't like medium rare.

[ESSGuy]

I would only half it if there are people who want it more well done, As in the end cuts. Although you may want to uninvite those people. Lol. Prime rib should be nice and rare for my taste.

[fishinnut_3446]

Leave whole, you could/should have a pan of Au Jus that way if its a little under done for someone you put it in the pan for a min.or so.

[corncob]

Leave it whole for sure.....Moniter the temp. in the center of the roast when cooking , and when it reaches 135 to 140 take it out , tent it with aluminum foil,let set 20 minutes +or-.....You will end up with medium on the ends, and, medium rare in the middle.....Do use the juice also as fishinnut said.......YUM!

[jmd1]

I made a boneless rib roast over the weekend. Not great big but did the quick method. Preheat oven to 500. Leave roast out to come to room temp. Use nice roasting pan, season roast. Using thermometer in thickest part of roast away from bone if you have bone in, fat side up, put roast in for 15 min. after 15 min is up then turn oven down to 325. I figured 14 min per lb of roast for med rare. When thermometer hits 120 start watching closely. I took mine out at 130 and tented for 30 min it ended up 142 internal. A tad too well for me. One thing not to do is once you start do not let anyone open the door until it is ready to come out. Forgot to take picture but it is making my mouth water as i type. To the OP, i would leave it whole and use the ends for the more well folks. Good luck and happy holiday to everyone on the boards.

[philly35]

135-140 in the center is way too done IMO. I would shoot for 125 instead. It doesn't hurt to coat in a crushed sea salt for four hours before cooking either. Don't go to heavy or it will be salty. Also, add other spices when you add the salt to get the flavor in the meat.

As for the folks that like their prime rib more done, get a pot of boiling au jus going. I always make mine rare, and finish per preference this way. A few seconds in the au jus with a pair of tongs will turn the meat rare to medium quick. If it's too underdone for them, just dip it again. This is also how restaurants do their prime rib.

[huntnfish]

Leave whole, you could/should have a pan of Au Jus that way if its a little under done for someone you put it in the pan for a min.or so.

This is the aus jus recipe I've used many times that was posted on here. Amazing stuff.

aus jus

[delcecchi]

Thanks for the link. I will be using this for our delayed Christmas (two grandkids got flu)

[DARK30]

I did the 500 degrees for 15 to 20 minutes and then down to 325 for 20 min/per pound thing. Took it out at almost 120 internal temp and let sit for twenty minutes. Was a 4 pound plus roast and it turned out a perfect med rare/rare. I smeared butter laced with salt and pepper all over it before it went into the oven too...and don't forget the creamed horseradish!

I bought a bag of lutefisk to go with it but I couldn't wait and ate that on tuesday night

We did king crab last night only cause it was $13 a pound. I think I should stick with cheerios for awhile now.

[BLACKJACK]

I bought a bag of lutefisk to go with it but I couldn't wait and ate that on tuesday night

I like the way you think!!! Had lutefisk for Christmas dinner yesterday, it was excellent!! Thinking of buying some and vacuum packing it for a January meal.

Back to the prime rib, I love GOOD prime rib but I hate to experiment on a $80 chunk of meat but reading this post has me thinking that for New Years I should splurge!! I've give up buying prime rib in restaurants, most times it comes out as warmed up roast.

[Jim Almquist]

I think I should stick with cheerios for awhile now.

I know the feeling and we still have a GTG tomorrow with the other side of the family

[ducker]

Turned out great. Made the au jus recipe belwo and that rally added to the meal. Did the 450 degrees for an hour. Shut it off and left for 3.5 hrs. Back on at 370 for 10 minutes. We like it more on the medium rare to medium side. Came out perfect.

[Big Dave2]

I would cut it into small pieces and put it in the crock pot with some liquid smoke.