Standing Prime Rib Roast Tips Please

[gassy]

Sure, I can Google it 'til I'm hairier than BRPORSCHE, but I'd rather look to you guys on tips to make the meat sing and not suck reindeer balls. 7lbs, and I still gotta get a good meat thermometer... Thanks in advance.
c

[vash]

a probe thermometer that reads meat temps constantly is your friend. i am talking about the kind with a probe, and a wire that runs to a digital readout...and an alarm that beeps when your meat is at the target temp.

all i do is: go crazy with salt and pepper. get the roast as close to room temp as possible. put it into a 300 degree oven..bone side down. i use a cast iron skillet. get the meat to 128, pull it out, cover with foil loosely, get the oven hot..475-500, and pop it back in for a few minutes to char the outsides a bit. let it rest again, while you ponder the pan sauce.

sage leaves, some wine..cook it down a bit.

[jyl]

Same here but I pull it at 120F, it'll go up another 10F while resting. For the weirdos who like it well done, give them the butt ends - or tell them to go away, they don't deserve such a meal.

A roast is lots of ooh-ahh & yummy for not much effort. Great, if you've got the $.

Also, try aging it in the fridge for a day or three (just let it sit there, don't wrap tightly as you want it to dry).

[ossiblue]

Here's a way to cook prime rib that we got from a neighbor and it works perfectly, every time.

Remove roast from refrigerator 1 hour prior to cooking, or up to 4 hours for a large roast.

Preheat oven to 500* for over 1 hour!

Pat roast dry with paper towels, season to taste.

Line cooking pan with foil.

Place in oven:
5 minutes per pound (rare)--6 minutes is probably better
8 minutes per pound (medium to well)

Turn off oven after time per pound, and do not open door for 2 hours!

Remove from oven, and let roast sit a few minutes before cutting.

This sounds very strange, but it works! If anything, underestimate cooking time and if too rare, heat slices in micro.

[vash]

ossi. you sure?

no two roast has the same surface to mass ratio, or no two ovens is at the same level of cleanliness. that time per pound thing makes me wonder..

at $13.99 per pound. i would be nervous. i guess the probe would be good insurance.

[Walter_Middie]

I made this recipe last Christmas, and it was a hit.

Makes 12 servings

Ingredients
• 6 large garlic cloves
• 3 tablespoons fresh thyme leaves
• 2 1/2 tablespoons olive oil
• 2 tablespoons coarse kosher salt
• 1 tablespoon coarsely ground black pepper
• 1 8 1/2- to 9-pound beef rib roast
• Porcini and Bacon Sauce
• Horseradish Cream Sauce
Preparation
• With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. DO AHEAD Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.
• Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
• Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce and horseradish cream.

[Walter_Middie]

Pocini and bacon Sauce

• 2 ounces dried porcini mushrooms
• 2 cups boiling water
• 1/4 pound sliced bacon, chopped
• 9 garlic cloves, sliced
• 2 shallots, thinly sliced
• 1 pound button mushrooms, sliced
• 3 cups dry red wine
• 4 cups low-salt chicken broth
• 1 cup beef broth
• 1 large fresh rosemary sprig
• Reserved roasting pan with juices
• 1/4 cup (1/2 stick) chilled butter, diced
Preparation
Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.
Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.
Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)
Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.

Horseradish Cream
• 1 1/2 cups sour cream
• 1/2 cup prepared white horseradish, drained
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped shallots
• 1 teaspoon fresh lemon juice
Preparation
Blend all ingredients in medium bowl. Season with salt and pepper. Chill at least 30 minutes and up to 8 hours.

[imcarthur]

I make this all of the time . . .

------------------------------

Standing Rib Roast – Prime Rib

Crank the oven to 450.

Season the meat with freshly ground pepper & garlic powder. I never salt meat before cooking but many do.

Splash some oil in a roasting pan & put roast in, standing on its bones. If you are roasting a one-boner, you can use a long metal skewer to keep it standing. Put the thermometer deep into the meat. You want to know what the inside is doing.

When the oven hits 450, put the beast in. Cook for 15 minutes. No more, no less.

Turn the heat down to 325.

Then it’s up to the thermometer. Pull it when it hits 130 = rare. 140 = med rare. 150 = too much. 160 = give it to the dog.

Remove the roast & cover it with foil & let stand while you make gravy and/or Yorkshire pudding. At least 10 minutes. The temperature will rise 5 – 8 degrees as it sits & gathers its juices.

Slice the bones off & cut the meat reasonably thinly. Enjoy.

Accessories:

Veggies: Peel & cut up potatoes & chuck them in at the start for easy roast potatoes. Rotate them occasionally. Add carrots about ½ hour in.

Gravy: In a sealed container mix about 1/2 cup flour in cold water. Shake to blend. Have extra water handy. After the roast has been pulled, pour off the majority of the grease & discard (or use in Yorkshire pan) but leave any dark yummy matter. Put your roasting pan across two stove burners on med-high. Add the flour/water concoction & stir aggressively with a wooden spoon or whisk, scrapping up the pan goodies. Add water as necessary to get the right consistency. Add salt too for some zip. If the flavor is weak, add Bovril to give it a taste lift. If the gravy lumps, bang your head on the counter & then whisk the gravy aggressively & plan on using a screened sieve.

Yorkshire Pudding:

1 cup flour
½ tsp salt
3 eggs
1 cup milk
Crank the oven back to 450. When it hits temp, put in muffin tins (12 cups total) with about 1 tbs (edit: 3 or 4 tbsps) of oil or pan drippings in each cup. Hint: with your finger grease the whole cup area right up to the top.

Mix the dry ingredients in a bowl & mix the wet in another.

Gradually pour the wet into the dry mixing it with a power beater on medium. When you are done mixing, the muffin tins should be smoking slightly. Quickly pour some batter in 11 of them. Not 12, only 11. Put them back in the oven for about 12 minutes.

Turn temp down to 350 & continue cooking another 8 – 10 minutes until puffed & browned.

Your oven might be messy so clean the bottom when it cools.


Ian

[MT930]

Originally Posted by ossiblue

Here's a way to cook prime rib that we got from a neighbor and it works perfectly, every time.

Remove roast from refrigerator 1 hour prior to cooking, or up to 4 hours for a large roast.

Preheat oven to 500* for over 1 hour!

Pat roast dry with paper towels, season to taste.

Line cooking pan with foil.

Place in oven:
5 minutes per pound (rare)--6 minutes is probably better
8 minutes per pound (medium to well)

Turn off oven after time per pound, and do not open door for 2 hours!

Remove from oven, and let roast sit a few minutes before cutting.

This sounds very strange, but it works! If anything, underestimate cooking time and if too rare, heat slices in micro.

This does work I have done it a few times my Mom turned me on to it.

I am doing Christmas Day to a 5 Pound SRR . Very excited about it.

[The Gaijin]

Originally Posted by imcarthur

yorkshire pudding:

1 cup flour
½ tsp salt
3 eggs
1 cup milk
crank the oven back to 450. When it hits temp, put in muffin tins (12 cups total) with about 1 tbs of oil or pan drippings in each cup. Hint: With your finger grease the whole cup area right up to the top.

Mix the dry ingredients in a bowl & mix the wet in another.

Gradually pour the wet into the dry mixing it with a power beater on medium. When you are done mixing, the muffin tins should be smoking slightly. Quickly pour some batter in 11 of them. Not 12, only 11. Put them back in the oven for about 12 minutes.

Turn temp down to 350 & continue cooking another 8 – 10 minutes until puffed & browned.

Your oven might be messy so clean the bottom when it cools.


Ian

you the man!

[jyl]

I'm sure the 500F and set timer method works okay, but if you have to finish cooking in the microwave, makes carving at the table potentially embarassing.

[vash]

go rare...the ones that like it well done, or medium? i hit it with some heat by dipping the slice into the pan sauce or Jus. works great!

[jyl]

No way, then the ash-eaters get more than their fair share of the sauce.

[vash]

Originally Posted by jyl

No way, then the ash-eaters get more than their fair share of the sauce.

true! i'll heat up some ketchup.

[imcarthur]

Originally Posted by The Gaijin

you the man!

Looking at that recipe - I wrote it several years ago - I would increase the grease/oil in each muffin cup to 3 or 4 tbsps. I just slop it in.

Ian

[lowyder993s]

mom and dad had kids and gkids over last nite...21 lber...Man it was good!!! 5 glasses of wine was the perfect acompanyment Leftovers tonite, oh yeah!!!

[red-beard]

Ian,

We may not agree with everything, you know how to cook a Prime Rib.

I do leave the meat out to reach room temp before cooking.

[javadog]

Something you might try, with any sort of nice beef, is this:

Let the meat come to room temperature. Season it with salt and pepper, somewhat agressively. Sear it on all sides in a very hot pan. Use the pan and fat of your choice. Cast iron works well. The higher the smoke point of the fat, the better. Rest the meat a half hour or so. Finish it in a 250 degree oven, until it's 5-10 degrees short of what you want. Let it rest another half hour, then serve it. Personally, I like mine between rare and medium rare. If you like yours more done than this, eat chicken every day until you aquire the taste for properly cooked beef.

If you roast it in a pan and collect the drippings, feel free to make a sauce. It helps to have a good beef stock, some demi-glace and some good wine for this. Failing that, serve it topped with a nice blue cheese, in which case you go a little easier on the salt when first seasoning the meat. Let this melt on the beef while it rests. Or, you can top it with a compound butter, or some (beef fat-shhhh, done tell anyone.)

Uncork a nice red and make some killer french fries and you have dinner.

JR

[gunlover05]

Seriously, if you've every been to the world famous prime rib restaurant Lawrys (like the one in Chicago, and yes the makers of the Lawrys season salt), you will recognize this side dish for prime rib...don't recommend canned corn, get some premium frozen...this is 100% guaranteed to be a favorite:

Creamed Corn

1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn


Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.

Makes 4 to 6 servings.

[klm2500hd]

My advice is more of a what not to do. Do not put the grill next to your vinyl sided house. Do not put the rib roast on the grill and go back inside to get beer. Prime rib is greasy and will start a fire in the grill big enough to melt the siding.