Prime Rib in the oven. What you got?

[kingpin]

I felt like being a good son and went and bought a 5 bone prime rib for New Years at my parents house.

I need a fool proof recipe as I always seem to screw up prime ribs?

A couple of important notes. My parents are medium well to well done eaters so I plan on giving them the ends and hopefully getting a medium piece for myself in the middle.
No choice in the matter really as I prefer the rare to medium rare myself but like I said this is for them not for me.
I know it will ruin a good piece of meat but they will enjoy it hopefully.

The last time I did one I just rubbed the outside with cracked black pepper and a heavy coating of kosher salt. Put it on a turkey rack and threw it in the oven at 500 for 15 minutes and then I think it was 325 for a couple hours. Can't quite remember the times and the temperature.
I was thinking of trying the opposite this year and cooking it at a low temperature and then blasting it at high temperature to get a nice crust on it.

I'm hoping to have an au jus in the bottom of the pan to serve with it.

2nd thing is I'm not cooking it until Monday or Tuesday.
Is it okay to throw it in the back of the fridge until then and take it out in the morning so it hits room temperature before I cook it...or do I have to put it in the freezer for a day which I really don't want to do?
Should I do anything with it as for marinading or rub while it's in the fridge for a couple days?

I'm up for anything. I'll lay it on vegetables if I have to, I'll just put it in the turkey pan without the grill if it's better as long as it's a tried and true recipe.

[BuckyThreadkiller]

You need Yorkshire pudding with that.

[kingpin]

Originally Posted by BuckyThreadkiller

You need Yorkshire pudding with that.

Well get cracking and send it up!

[Kerrmudgeon]

Sounds like you have it covered KP, but I prefer a quick 15 at 45o, then back it right off to 250 for a few hours. Pull it out when the center reads rare or 130F, and biggest thing....let it stand for 25 minutes or more before cutting it.

Easy on the salt coating, it draws water/juice out of the meat. Season it lightly with a rub. I use garlic powder, Keen's dry mustard, black and white pepper, and onion powder/salt. Rub it in well.


....KP's doing KP!

[Aflac]

got a pork tenderloin and a rack of ribs in the smoker...

[lspencer534]

Here ya go:

1.Allow the eat to stay at room temp for at least an hour.
2. Mix up equal parts of onion salt, seasoned salt, and garlic powder. Approx 1/4 cup total.
3. Pat the salt mixture on both ends and the fat side of the roast. The salt may not stick as well on the fat side. Don’t worry about it.
4. Pre-heat oven as high as it will go. Usually 500 degrees, but NOT broil.
5. Stick the roast in a dutch oven preferably on a small rack that will lift it off the bottom. Bone side down (fat side up). Get a meat thermometer and stick it in the middle of the roast.
6. Cook the roast in the oven for 5-6 minutes per pound and then shut the oven off.
DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.
7. After two hours take it out and check the temp. If its 140 degrees it’s perfect. If it’s cooler, put it back in the oven at 375 degrees until it hits 140 degrees.
8. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB. (Don’t ask me how to do medium or well done because cooking prime rib roast past medium rare is a felony.)
9. Get a package of Au Jus mix in the spice section of your supermarket and make following directions.
10. Allow the rib to stand 10 mins. before carving.

[MikeB]

I do a standing rib roast every Christmas for my parents and my kids.

A simple rub, applied 2-3 hours before roasting (on a 3-4 bone, 6 to 7lb roast):
1 bulb garlic - minimum 5 cloves (minced and soaked in olive oil overnight), 1/3 cup each sea salt and fresh ground pepper.

I roast it 30 minutes at 450, then 2 hours at 350. Take out of oven, cover top and sides with foil, let sit 20 minutes minimum before cutting. Middle of roast is medium, ends turn out medium well (very slight pinkish center).

I could still smell the roasted garlic the next morning.

I once tried the kosher salt dome process of roasting with quartered garlic cloves stuck into the meat at the fat (top) end, and it worked ok (not dry at all), but the outside of the meat was gray (Grey for the Canadians).

One of my cousins was a cook at a restaurant that featured Prime Rib. What he would do is roast the meat at 550 for an hour to sear and form a crust on the outside, then remove and refrigerate. Slice and cook to order afterwards in the same 550 broiler/oven.

[GentleBen]

A slight variant.

1. Bring roast to room temperature by parking it on the kitchen counter for a minimum of one hour.
2. Pre heat the oven to 450*.
3. Pat the roast with paper towels to dry the excess moisture.
4. Cover the roast on all sides with a mixture of Kitchen Bouquet (normally on the spice aisle in the grocery) and crushed fresh garlic (at least four bulbs).
5. Cover with a mixture of Kosher salt and freshly cracked black pepper (I normally use a two parts salt to one part pepper ratio).
6. Place in pre heated oven for 30 minutes, then reduce temperature to 300* and bake until it reaches the desired temp. Medium rare is between 106* and 110* degrees.
7. Remove from oven, place on your carving platter, tent with tinfoil, and allow to rest at least 20 minutes. While it is resting it is still cooking and should reach between 115* and 120* for medium rare.
8. While the meat is resting, pour the drippings from the pan into a dish and place to one side so that the fat and au jus may separate.
9. Take the roasting dish, add one cup beef stock and one-half cup red wine to the roasting dish and place on a burner on the stove. Stir this to loosen the flavor bits that are stuck to the bottom of the pan. Reduce over medium heat by 1/3rd.
10. Add the flavor (bottom) of the liquid that you reserved in step 8 back to the pan, taste and adjust flavor (add salt and/or pepper to taste). Finish with one tablespoon of butter for a silky quality.

Enojoy!

[Ms.Gem]

Originally Posted by Kerrmudgeon

Easy on the salt coating, it draws water/juice out of the meat. Season it lightly with a rub. I use garlic powder, Keen's dry mustard, black and white pepper, and onion powder/salt. Rub it in well.


....KP's doing KP!

What time can we expect to eat?

[kingpin]

Originally Posted by Ms.Gem

What time can we expect to eat?

Around 5 pm Monday evening.

[Ms.Gem]

Originally Posted by kingpin

Around 5 pm Monday evening.

Sweet.

[Cybercowboy]

I suggest heartily and with all sincerity that you cook the roast to a nice medium rare and then cut off the end pieces (after a 30 minute rest) and return them to a 450 degree oven for a few minutes to finish to whatever ghastly doneness your parental units desire. That's what I did when I made a rib roast over at my dad's place a couple of years ago. His wife can't handle anything other than well done. It's very disturbing, but over time we've found that it's best to cook whatever meat you are cooking properly, then destroy a portion of it.

[lspencer534]

Originally Posted by Cybercowboy

I suggest heartily and with all sincerity that you cook the roast to a nice medium rare and then cut off the end pieces (after a 30 minute rest) and return them to a 450 degree oven for a few minutes to finish to whatever ghastly doneness your parental units desire. That's what I did when I made a rib roast over at my dad's place a couple of years ago. His wife can't handle anything other than well done. It's very disturbing, but over time we've found that it's best to cook whatever meat you are cooking properly, then destroy a portion of it.

Sounds like the perfect way to make everybody happy.

[Kerrmudgeon]

Originally Posted by Cybercowboy

I suggest heartily and with all sincerity that you cook the roast to a nice medium rare and then cut off the end pieces (after a 30 minute rest) and return them to a 450 degree oven for a few minutes to finish to whatever ghastly doneness your parental units desire. That's what I did when I made a rib roast over at my dad's place a couple of years ago. His wife can't handle anything other than well done. It's very disturbing, but over time we've found that it's best to cook whatever meat you are cooking properly, then destroy a portion of it.

Originally Posted by lspencer534

Sounds like the perfect way to make everybody happy.

Just throw a rare cut in the micro for a minute....POOF medium to well!

Restaurants commonly throw rare cuts into a hot oven for a few minutes on a pie plate, to satisfy grey meat fanciers, we did!....

[Cybercowboy]

Another (and better) way to finish off those medium-rare pieces to well-done or whatever is to have a grill ready and just slap them on there for a few minutes. Oven works too, but it needs to be hot hot hot, or even a cast iron skillet heated to medium-high heat.

Just please, for the love of all that is good, don't nuke it!

[kingpin]

Thanks for the idea Cyber.
I think that's the way I'll go about cooking it.
Makes perfect sense.

[Kerrmudgeon]

Originally Posted by Cybercowboy

Just please, for the love of all that is good, don't nuke it!

.....serves them right for wanting it well done!

[Cybercowboy]

Originally Posted by kingpin

Thanks for the idea Cyber.
I think that's the way I'll go about cooking it.
Makes perfect sense.

And just think of the leftovers!

[Datawiz]

Chicken nuggets.

At least I'm not cooking.

[lspencer534]

Originally Posted by Cybercowboy

Another (and better) way to finish off those medium-rare pieces to well-done or whatever is to have a grill ready and just slap them on there for a few minutes. Oven works too, but it needs to be hot hot hot, or even a cast iron skillet heated to medium-high heat.

Just please, for the love of all that is good, don't nuke it!

Reminds me of some duck I ordered at a restaurant. I don't usually eat well-done food either, but I want my duck done. It was served bloody, so I sent it back. They simply nuked it and served it to me again. I literally couldn't chew that shoe leather. Sent it back, ordered something else.