Prime Rib

[night bite]

Ok guys and gals the mother inlaw is doing a prime on saturday for the xmas party. She has never done one before but is giving it a go. I really dont want her to screw this up. she is a very good cook and i think she will do fine just wonering if u have any hints or pointers. Also on the Auju sauce how do u do it. just from the drippings or do you have a secrets here to. i talked to a ladie that said she cooks the prime in soy sauce and then adds some water to it at the end for the au ju. any help would be great. Thanks

[BigWadeS]

We cook one every year for Christmas for the past 9 years, for cooking the Prime Rib, first if you get it from a Butcher ask if they preseason them..usually they do or they will and they will season it just right, then you want to sear it at about 500 degrees, time depends on how big it is, then I turn it down to 325 and cook it until the middle internal temp is 140-145....usually right around 15-20 min pound is what it works out to, I have a digital thermometer I insert into the middle of the prime rib and it sits on the counter that way I don't have to keep opening the door to check and lose heat....when it is between 140-145, I take it out and cover it with foil for 15 minutes to let the juices all settle back into it...

AUS JUS...I kinda of cheat..I will sprinkle a package or two of aus jus powder mix onto the meat then I strain and use the drippings...if it is too thin then I will strain it into a sauce pan and add it to some roux

[night bite]

Thanks that is how i did it a deer camp two years ago. So i will give her a couple of hints. Also the butcher is going to season it for us.

[BigWadeS]

that's what I prefer with prime rib is to have them season it and it is always the right mix it seems and everyone is happy with it...good luck and remember to tell her it's better to be too rare, if there is such a thing, then med - well done with that nice piece of meat

[pocketknife]

Here is a recipe I have used a couple of times it is really simple or should I say easy to manage timing when you want it to be done. the recipe I have says 6-8 lb prime rib roast I usually use 4-6 lb because most of my friends and family do not like meat as rare as I do. Anyway take the roast out of frige at least 2hrs before cooking to warm up then put on whatever seasonings you like then put in oven preheated at 450 for 30min then turn oven off and let roast sit in oven and do not open oven door at all until oven has cooled to room temp then about 1/2hr before you want it done turn oven back on to 450 for 30min again. Then take out and let sit a few min. It will be done medium on ends and medium rare in the middle. I do not know how to make aujus or gravey never did and probably never will, I keep trying every now and then though. ok bye

[NEANGLER]

As stated earlier it is better to go on the red side(rare). You can take the pink out for people that what a little more done by taking the piece of prime and soaking it in the au jus for about 5 minutes, it takes the pink right out but it is not tough(old restaurant trick).Otherwise if someone wants it real done either give them the end piece or serve them a hockey puck! As for Au jus, I would just get a couple of packets from the store and mix it up, then pour the drippings from your pan into it and woila! Merry X-mas!

[Big Julie]

Anyone watch food network tv?

Here's how Emeril does his:

Standing Rib Roast:

7 to 8 pound standing rib roast, 4 ribs from the loin end/first cut, bones frenched by a butcher

2 tablespoons kosher salt

2 teaspoons coarsely ground pepper

2 cups roughly chopped onions

1 cup roughly chopped carrots

1 cup roughly chopped celery

3 cloves garlic, peeled

2 tablespoons minced garlic

½ cup extra-virgin olive oil

1 lemon, zested and juiced

1 tablespoon chopped fresh rosemary

4 teaspoons chopped fresh thyme

Sauce:

4 teaspoons olive oil

2 tablespoons minced shallots

1 teaspoon minced garlic

2 tablespoons flour

½ cup dry red wine

2 cups reduced veal stock

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh rosemary

¾ teaspoons salt

½ teaspoon pepper

1 tablespoon cold butter

Allow the roast to sit at room temperature for 30 minutes before cooking.

Preheat the oven to 250 degrees F.

Use butcher’s twine to tie the roast. Thread the string between the rib joints as well as on either end. Also tie the roast across the loin to help keep its shape.

Season the roast liberally with the kosher salt and black pepper.

Place a roasting pan over medium heat, and once the pan is hot, about 1 minute, lay the roast, fat-side (bone-side) down in the pan.

Sear the meat until most of the fat has rendered and the meat is caramelized and golden brown, about 6 minutes. Turn the meat and sear on all remaining sides until they are caramelized as well, about 3 to 4 minutes per side.

Remove the roast the pan and set aside.

Add the onions, carrots, celery and garlic cloves to the roasting pan.

Return the roast to the roasting pan and lay, bone side up on top of the vegetables. Place the pan in the oven and roast for 1 ½ hours.

After the meat has been roasting for 1 ½ hours, remove 1 cup of the onions, carrots, celery and garlic from the roasting pan.

Reserve the 1 cup of roasted vegetables for making the sauce.

Combine the olive oil, minced garlic, lemon zest, lemon juice, rosemary and thyme in a small bowl.

Stir all the ingredients in the bowl to incorporate, and brush this mixture over the roast being sure to cover all the exposed sides of the roast.

Continue to cook the roast for another 1 to 1 ½ hours or until a thermometer inserted into the center portion registers 130 degrees F.

Remove from the oven and allow the roast to rest while the pan sauce is made.

To make the sauce set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 1 minute.

Add the shallots to the pan and sauté until translucent, about 1 minute.

Add the garlic to the pan and sauté until aromatic, about 30 seconds.

Sprinkle the flour in the pan and use a wooden spoon to stir and form a roux with the oil in the pan.

Stir the roux for 2 minutes then pour the red wine into the pan.

Cook the wine until nearly evaporated, about 1 minute.

Add the veal reduction, at room temperature, to the pan and bring the contents to a boil.

Once the pan comes to a boil, reduce to a simmer and add the thyme, rosemary, and the reserved roasted vegetables from the roasting pan.

Season with the salt and black pepper and continue to cook for 15 minutes at a gentle simmer.

Remove the pan from the heat and swirl the cold butter into the sauce.

Strain the sauce through a fine-meshed strainer into a clean heatproof bowl or clean saucepan.

To serve, slice the roast into 4 portions, with 1 rib per person.

Spoon the pan sauce over the ribs and serve immediately.

How can this go wrong?

Mmmmmmmmmmm.......

[K9Art]

OK people this is by far the best prime rib that i have had and it is fun to make, this is straight from the church cook book so you know its good....

1x Raw prime rib/standing rib roast

1x paprika

1x worcestershire sauce

1x WATER SOFTNER ROCK SALT (yes i am not kidding)

Use approx. 1/2 lb of meat per person to be served. In a large heavy roaster, lined with heavy tin foil, pour a thick layer of rock salt 1" thick. Dampen this layer with water by spraying. Place meat on the salt layer. Sprinkle with worcestershire sauce and paprika until pretty orange. Cover meat completely with rock salt (make a big tent over meat) sprinkle with water again until dampened. Bake at 500 degrees: 15 minutes/lbs for rare; 18minutes/lbs for medium rare; 20 minutes/lbs for medium. The rock salt will have hardened into a solid mass. Be careful of escaping steam. Cover with a newspaper and crack the salt with a hammer. Peel off the salt shell carefully. Rinse of remaining salt from the meat with hot water. Cut and serve!!!

WE do this alot and it is alot of fun to watch the look on peoples face when they see a pile of rock salt come out of the oven. But everyone has been very impressed....GOOD LUCK and happy holidays

[Whoaru99]

Ya beat me to it...

One of the best prime rib roasts I ever had was made in a similar fashion with a thick salt shell/crust.

The key is to use coarse salt as you indicate. If you try to use too fine of salt, all you end up with is REALLY salty meat. Don't think it was softener salt we used, but maybe the coarse Kosher variety.

[Swamp Scooter]

Prime rib!!!

beef base, stock. chopped onions, worchestershire sauce, redwine, crushed red peppers, salt, black pepper, herbs. Same instructions for marinading... Heat marinade until boiling and then let cool to warm. Put whole prime into marinade and have enough to cover it. Fridge overnight or a little bit longer.

When ready to cook: Heat up smoker and then take out prime from marinade. Heat marinade until boiling for about 5 minutes and then reserve a couple of cups, the rest goes into the smoker pan for moisture. Put prime onto smoker until internal temp is about 110-120max. Maybe a couple of hours. Then remove and bring into house. I then add some kosher salt, black pepper, fresh herds to the outside of the prime and then in to the oven at about 450-500F(may take about 15-30 minutes) until the inner temp is about 125-130, depending on preference. Remove it from oven and wrap in foil and let stand for at least 15 minutes. Slice and really impress your guests with the fabulous meal!

I really like to heat this marinade up as above and then reserve. The reserved boiled off liquid can then be used for the base for the Au jus!! Just correct the salt and concentrate. May have to add a can of some consumme' to it.

If you like your meat done more then have a couple of pie tins ready and slice a slab and plop in some aujus and then back into the oven for a couple of minutes. Restaurant style and everyone gets it the way they like it.

Hope this gives you a little start.

Edited by Swamp Scooter (04/17/05 01:38 PM)

[Leaky]

WOW - I make Prime Rib 2 or 3 times a year. These are some excellent recipes I'll be sure to try. Thanks!!

If you like a dipping sauce other than au ju, this is good and simple. Especially good with Rib Eye Steaks. Simply mix 3/4 creamy horseradish sauce with 1/4 Heinz 57 and serve on the side.

[Big Julie]

Leaky,

I love horseradish on prime and 57 too!

I can't wait to give that a try.

Thanks,

Julie

[K9Art]

well let us know....how was the prime rib

[Tippman]

I had the luxury of having prime rib twice on Christmas Eve and Day at each family's. However the first time it was extra rare and second was well done.

[night bite]

Well the Prime was awesome. I forgot that the brother in law was a cook at a big restaurant 10 years ago. So he took over and it was good stuff. but thanks for all the help.

[RBuker]

I cook a lot of prime rib. I've tried most of the recipes above and while they were good, my favorite way is perhaps the most simple.

I take the roast out and allow it to get nearly to room temperature.

Then I sprinkle olive oil on it and rub it in very well. Then I take minced garlic (fresh) and coat the meat with that. Add a fair amount of course black pepper and rub that in as well. I don't use salt on it as that will draw the juices out of the roast! Salt to taste after it's done.

I put it in the oven at 250 degrees and insert a meat thermometer. Cook it uncovered to 115 degrees. Once it hits 115 take it out, cover it and let it sit for ten minutes. The mean will creep up to 120 which is perfect medium rare. The nice part about this technique is that it will be the same from the core to the edges. The problem with cooking it fast and hot is that it will get too done on the ends and edges and too rare in the middle.

As mentioned above, for those who like it more done, they can soak their piece in the au jus and it will come up to any level they like other than crispy.

[wall_eye_assasin]

Very interesting ways to cook and great recipies. Here is mine taught to me by an old old friend who got the receipe from an old greek restaurant owner.

A completely thawed out Prime rib. Take it the night before your gonna cook it and put all your favorite seasonings all over it. We use greek seasoning but if you cant get the cavenders greek seaosoning is awesome. Anyway completely cover the entire prime rib with your seasonings. Let sit in open pan in refrigerator overnight. Next day get it out so it is room temperature before putting in oven. We set oven at 320 degrees and cook til you get the steak the way you like it. Just use a cooking thermometer it is very easy to choose what temperature to take out. We have cooked many of these in Canada and they just melt in your mouth. Of course let it sit before carving so juices stay in prime rib.