How do you make a good prime rib?

[DC-STRO]

I have never tried to make prime rib before. I have looked online at lot's of recipes, but I would rather try something that someone has done or even perfected. If you have any good, but not to difficult recipes for a amateur post them up.

Thanks.

[NEVRL8T]

From what I have heard, Iron Chef's is hard to beat.

[Tossin]

I did one a few weeks ago with a horseradish crust. It was a small rib roast (~5 lbs) and I did it completely at low temps (I think 250 or lower) for a few hours. There are various techniques and opinions on what works best - as long as it comes out as you like it, that's all that matters, IMO.

[MrPeabody]

I don't season meat much, so I just use salt & pepper. My local butcher told me a method for cooking that has worked well without fail for me:

Pre-heat oven to 500. (you might want to clean the oven first, or you're in for a lot of smoke.) Put prime rib in oven for one hour. DO NOT OPEN THE DOOR.
Turn oven off. Wait one more hour and remove prime rib.

The amazing thing is, these times/temps work regardless of the size of the prime rib.

[fartleker]

CyberCowboy gave me a really good recipe a while ago.

A brief synopsis:
Make a few 1/2" deep slices on the side opposite the bones (the fat side) perpendicular to the bone direction. Put some diced or crushed garlic in there. Wrap with butcher paper so it's nice and tight.

Use a mortal and pestle and crush up some fresh peppercorns. Mix with kosher salt and crust the roast.

Bake at 200-225 covered until it is around 120-125 degrees. Pull it out and let is rest and it should come up to 130 or so (takes 20 minutes). Use a digital thermometer so you can keep track of it.

Heat the oven to 500 degrees and pull the thermometer out. Put the roast back in for 10-15 minutes and do your best to set the smoke detector off. Pull it out and let it rest for another 10 minutes, slice, and serve.

While it is resting for the second time (just before serving), scrape everything off of the pan and put it in a small sauce pan. Pour a can of good beef broth in there and a 1/2 cup of whatever good red wine you are drinking. Reduce it by 1/2 or 1/3 and you have your au jus.

Lots of people have said this is the best prime rib they've ever had. Just don't overcook it!

[Kerrmudgeon]

I use a seasoning called "Montreal Steak Spice"(Clubhouse makes one) as a dry rub, and preheat the oven to high, like 425*, pop it in to seal the outside for about 15-20 minutes, and drop it to 250* even 225* for a long slow cook, probably 35-40/lb, until it reaches 130* with a thermometer. I plug the hole with a golf tee after I take it out to keep all the juice in. Then take it out, let it cool for 5 or 8 minutes and cover with tinfoil. Let sit for 20 minutes before slicing. The temp goes up for a short time after removing from oven, and this should be a perfect med, med-rare.

[DC-STRO]

Thanks for your recipes. I will try them out.

[Iron Chef]

Originally Posted by fartleker

Bake at 200-225 covered until it is around 120-125 degrees. Pull it out and let is rest and it should come up to 130 or so (takes 20 minutes). Use a digital thermometer so you can keep track of it.

Heat the oven to 500 degrees and pull the thermometer out. Put the roast back in for 10-15 minutes and do your best to set the smoke detector off. Pull it out and let it rest for another 10 minutes, slice, and serve.

This is good advice. To properly crust the prime rib, it's a good idea to start at low heat and finish with high heat...the reverse of conventional wisdom. Reason? The higher the cooking heat, the more damage is done to the meat protiens and as a result, you lose more of the juices during the cooking process. Start low and slow, then rest it until the "carryover heat" stops, then back in the over for the high heat.

I prefer a Kosher salt/fresh cracked pepper/garlic powder crust.

Don't forget the most important part: The Au Jus. When your prime rib is done roasting, remove it from the pan, wrap it in foil and let it rest for a good 20-25 minutes. More for a larger roast. Take the roasting pan and pour off almost all of the fat, leaving behind the drippings. Put the pan over heat and de-glaze with a liquid. You can use red wine or water, but I prefer beef or veal stock which can now be purchased in any grocery store (my personal favorite is Kitchen Basics).

I use about a cup of stock. When the pan has been de-glazed, add a cup of either red wine or my favorite...port. Brings a little sweetness to the Jus which I like. Crush up some sage and rosemary and put them in the pan and reduce for a few minutes.

Now...I also like to add commercially prepared demi-glace (highly reduced veal stock...almost a gelatin). It gives a superb flavor. I also add about 1/4 stick of butter for a smooth finish.

I then strain the Jus through a strainer and serve with the meat. Don't throw out the leftovers! This is a great sauce to re-heat and serve over beef or with a sandwich as a "French Dip."

[1911fool]

Does anyone have a butter/horseradish blend to go with the prime rib? or is it just that simple...horseradish and butter to taste?

Harrigans had some good prime rib when they were around.