prime rib

[wallayewolloper]

Hey guys,

I need a good way to cooke prime rib. Any good tips would be great. Our deer opener is next week end. My turn to cook.

Thanks!

[Sandbar]

We used this "rub" on our prime rib last Christmas, it was excellent.

Horseradish and Salt Crust:

1/2 cup prepared horseradish

5 garlic cloves, finely chopped

2 sprigs fresh rosemary, chopped

4 sprigs fresh thyme, chopped

1/2 cup kosher salt

2 tablespoons freshly ground black pepper

1/2 cup extra-virgin olive oil, plus more for drizzling

[Finns]

Sandbar; Could you elaborate a little more as in what temp and for how long you cook the meat. Sounds great.

[Sandbar]

We started with a prime rib around 8 pounds. We removed the prime rib from the refrigerator applied the salt and horseradish rub, and air temped the roast for about 1 hour before placing in the oven. Pre heat your oven to 425 F. I place a digital meat thermometer into the roast, avoid touching the bone, place into the center or meatiest part of the roast. Place roast in shollow roasting pan and cook at 425 F for about 30-40 minutes, until the seasoned crust has browned. Reduce heat to 275 F, and continue cooking until meat thermometer reaches 110 F. Remove the roast and cover with tin foil. The roast must "rest" for at least ten minutes before cutting. If cut too soon, the juices will release and the meat will be a little drier. We used this cooking method the last three years and the meat was excellent. The roast will be medium on the ends, and medium/rare to rare in the center. The rub recipe can be found the food network web site.

[BLACKJACK]

When you say 'prime rib', exactly what kind of a cut are you looking for? I never see prime rib in the meat counter??

[New Yankee]

Blackjack - I beleive most folks refer to prime rib as the whole or portion of the rib-eye or rib roast primal cut. The difference between the two is the 'eye' is boneless, the roast (as in standing rib roasts) have the w/rib and chine bone still attached, the chine s/b split in between each rib for you). The primal vac pack cuts that you can get at Sams and most grocery stores are boneless. My suggestion is buying the whole cut, slice 5-6 steaks off the large end (which would be closer to the chuck or shoulder on the beef) and use what ever size you want for the prime rib. The 'prime' is not a indicator of the USDA Grade but the type of cooking described above. You can get by w/a Select grade, but Choice would be a bit juicier. You can use other cuts (lion for example) but the marbling of the rib really works well for this type of roasting.

I've used variations of this recipe and it is GREAT. Was just thinking of this for Xmas Eve dinner!

[TomWehler]

New Yankee

Sounds like a good one to me.

Looks very flavorful.

Will try it soon, thanks for sharing.

Mmmmmmmmmm.

Beef, it is a way fo LIFE!

T.

[New Yankee]

Thanks Tom, but Sandbar is the recipe man here

My only contribution is having used variations it and verifying it's delicious! That and a bit of anatomy

As I mentioned, it makes a GREAT Xmas Eve dinner (or day). Kinda spendy for everyday eats, but sure is special. We have ours with burgundy mushrooms and asparagus w/hollandaise sauce. Creamed spinach is also very good with it! One trick I've found (if you don't have a dedicated roaster that will elevate the meat off the pan) is use a cake pan, fill with rock salt - about an inch will do (the kind used for ice cream freezers, not the stuff you might put on the driveway unless you're sure it's just salt) and place a cooling rack over the cake pan and your roast on that. The salt absorbs the drippings w/o smoking up the house. This will leave you w/o au jus, but you can make that out of a reduction of merlot or cabernet and add beef broth and a few of your spices from the original recipe (rosemary, tyme and maybe a bit of oregano) to taste, a shot of worchesershire (sp?) and you're golden. I also like to cream the horseradish with a bit of sour cream (just mix the two together).

Dang I'm hungry

[waskawood]

The best prime rib I have ever eaten anywhere I get from my butcher in Glenwood MN. I don't know what he uses but he puts the prime rib roast in a cooking bag and adds some kind of powder seasoning. You take it home and bake it in a 350 degree oven for 1 1/4 hours. You then cut the bag and cook it for another 1/2 hour. This cooks a 5-6 pound roast to to a mediun-medium rare doneness. The aujus is excellent also. Some day I will ask him what he uses for seasoning. I suspect he will just smile at me!!!

[Sandbar]

New Yankee - not trying to get off the Prime Rib topic, but you mention burgandy mushrooms and au jus in your post and cooking with wine. I have some experience using wine in recipes. Could you give your recipe and preperation method for the au jus and burgandy mushrooms?

Thanks

Sandbar

[New Yankee]

Can do Sandbar!

The mushrooms are pretty simple. I use the run of the mill button mushrooms - one package is what, 12 or 16 ounces(?). I commit a culinary sin and wash mine under running water, and cut a bit of the stem off. Then I place a half stick of butter a couple shots of worcheshire, a half teaspoon of dill and ground pepper, can of beef broth and couple cups of cheap red wine (Gallo Burgundy in the jug works pretty well). Let the whole deal simmer with the lid of a medium sauce pan on tilt for 6 hrs or so, with a bubble of boil rolling up every now and then.

The au jus is kinda similar, take a cup of wine and reduce it to a syrup consistency, add a pinch of rosemary, thyme and oregano, then a can of beef broth and a shot or worschesire.

I like the mushrooms better than the au jus, but I'm not a big au jus fan to begin with.

[Sandbar]

Thanks New Yankee - Yup, I do the same with the mushrooms, rinse them under cold water. The burgandy mushrooms sounds great, I might have to sneak a pot of that on the stove for Thanksgiving.

[hokeypokey]

Wow, I've been rinsing mushrooms in cold water all me life and didn't know it was a cardinal sin. Does this mean I can claim ignorance and not go to culinary hell? That mushroom recipe sounds great, unfortunately none of the men in my life will touch mushrooms. I wonder if it keeps or freezes well if I make some just for me?

[New Yankee]

Yeah, understand about the H20 and mushrooms. I think you're supposed to use a mushroom brush on them to take the dirt off so they don't become water logged, but I simply can't do it...

Not sure these would freeze that well. They really shrink up the wine mixture and reduce in size considerably - which is why I get the smaller ones and leave them whole. But a freeze would likely blow out all the plant cell walls and leave them a bit mushy(?)

I've reheated some leftovers, but usually not as good as the first go around.

Good luck!

[eyemaster]

You should try and cook it on a grill once. I have been in the rest business for years and had a buddy tell me about cooking it on a grill with mesquite chips. I had an issue with it until I tried it and it was awesome. It is the only way to cook it in my opinion. Cook it hot to start off so it gets seared and then let the temp drop and cook it however you like it..rare medium rare medium etc. It is wonderful

[Phred52]

ABSOLUTLY!!! Eyemaster hit it! A seasoned Prime Rib (aka Rolled rib roast) on a charcoal grill will bring tears to yer eyes! IT IS PRIMO!!! I have a butcher shop 1 1/2 blocks away from me and he does an AWESOME job of preping a RRR, AND he ships via UPS (California, Alot)! Anyone interested? send me an e-mail(fredndeb@newulmtel(dot)net) I'll give you a phone #. All you need to know how many mouths you need to satisfy. Phred52

[1luckydad]

I can't believe there are too many butcher shops in New Ulm. If I drive on over I should be able to find it right? My mouth is watering already.

[Phred52]

1luckydad, You are correct. Only one true butcher shop, anything else is just the meat dept of the supermarkets. The place you want is "The Sausage Shop" 3rd North and Broadway. I'd suggest you call ahead though, as the roasts are made to order. Phone # is 507-354-3300. (Thanks Rick) Phred52