Prime Rib Prep/Cooking

Discussion in 'Off-Topic' started by ISUFan22, Dec 24, 2013.

  1. ISUFan22

    ISUFan22 Well-Known Member

    Apr 11, 2006
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    I plan to prepare prime rib for my team next Monday night (12.30). I don't have a smoker, do have a good Weber gas grill but assume I'd be making this in the oven.

    I've helped prepare prime rib yet it's been a while - have not prepared it myself yet.

    Would like to hear from those that have done it a bunch and some of your favorite prep/cooking methods. Thx!
     
  2. Clonefan94

    Clonefan94 Well-Known Member

    Oct 18, 2006
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    I don't get fancy. Salt, pepper and a little garlic powder on the outside. Sear it in a pan and then into the oven until medium rare. Let it sit for 20 minutes before cutting. I don't mess with good meat too much.
     
  3. cyhawkdmb

    cyhawkdmb Well-Known Member

    Jul 13, 2010
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    you can thank me later.

    Go to Sams Club, I am sure you can get this at other places. Get some Beef stock Paste. Take that and rub it all over the prime rib. Then preheat your oven as high as it will go. Put the PR in at 500 for 8 minutes. Turn it down to 325. Cook until center of PR is approx 120. Pull it and let it sit for a half hour.

    Cut. Serve. Enjoy!
     
  4. MNclone

    MNclone Well-Known Member

    Apr 10, 2006
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    Add a little celery salt to that and you have a winner.
     
  5. SpokaneCY

    SpokaneCY Well-Known Member

    Apr 11, 2006
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    We do a prime rib every year for our friends. This year was a 10lb 4 rib roast pre-seasoned at Costco (Sams Club). Wonderfully seasoned and was injected with garlic cloves.

    500 degrees for 30 minutes than about 20 minutes per pound after that at 200. Took out when thermometer hit 130 degrees. Loosely tent for 20-30 minutes than serve. Perfectly done medium rare standing rib roast (prime rib).
     
  6. keepngoal

    keepngoal Jobless Jerk
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    Jun 20, 2006
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    Loosely tent?
     
  7. 3TrueFans

    3TrueFans Well-Known Member

    Sep 10, 2009
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  8. Cyclonetrombone

    Cyclonetrombone Active Member

    Aug 25, 2010
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    Make sure you actually cook it. Apparently in Connecticut prime rib still has a name an hoofs...

    The first response was dead on.
     
  9. cyflier

    cyflier Active Member

    Apr 13, 2006
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    Cook it rare / med-rare, have some au jus simmering on the side to set slices in for anyone who wants it more well done. Also, some use pure horseradish mixed with sour cream for creamy horseradish.
     
  10. 00clone

    00clone Well-Known Member

    Apr 12, 2011
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    Even if you don't dry age...simple yet good:

    Dry-Aged Standing Rib Roast with Sage Jus Recipe : Alton Brown : Recipes : Food Network

    Opposite of what was posted earlier, start low, finish hot. (the other way is fine too)

    I just did one on my Traeger on Sunday, used a dry rub, smoked for an hour (about 150 temp...would be hard to do on a weber) then finished it at 325 until I pulled it with internal of 140 (of course it coasted to about 150). As others have said, wait for slicing. When using an internal thermometer, I wait until it starts dropping back down on temp before slicing, but a 1/2 hour is probably about right.

    I used the dry rub from this recipe:

    Oven-Roasted Prime Rib with Dry Rib Rub - Recipe.com
     
  11. ripvdub

    ripvdub Well-Known Member

    Mar 20, 2006
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    We do something like 500 for 30 min, turn off oven for a few hours, don't open door! Then een time turn back on for about a half hour at a llower temp. let rest before servinv.
     
  12. CYvilEng

    CYvilEng Member

    Aug 20, 2012
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    This year I'm making 2 prime ribs for different sized events. I bought a whole rib roast and cut it into a 3 bone and 4 bone roast.

    I dry aged them in my meat fridge (that's a whole different story), the one I cooked yesterday aged for 10 days and the other one will be cooked Friday night. The night before cooking I trim off all of the dried out bad meat. The 3 bone roast started at 7 lbs then I trimmed 15 oz off. I forgot to get a final weight before cooking. After trimming I lightly rubbed in oil and coated with Montreal steak seasoning.

    I cook the roast in my propane smoke with very light smoke. I use a mix of oak and cherry woods. My smaller roast took about 4 hours at 225-250* to get to 120* IT. Since it was early I wrapped in foil then held in a cooler for an hour and it rose to 132* IT. When I was time to eat I put it out on the screaming hot grill to crisp up the bark. That was a total of about 10 min for all sides.

    After the grill I brought it in and trimmed of the bones then sliced. I was able to get four 3/4" steaks then thinly slice the rest to make enough leftover sandwiches for 4.

    This is probably my 4th or 5th roast cooking this way and it keeps getting better every year.
     
  13. jbell71464

    jbell71464 Member

    Apr 10, 2006
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    I agree keeping it simple, but one of my favorites is to grate fresh horseradish (Open the windows) and coat the top of the roast in the oven. The horseradish roasts and mellows and flavors the meat. DEE LISH OUS!
     
  14. Wesley

    Wesley Well-Known Member

    Apr 12, 2006
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    Street talk.
     
  15. TruClone

    TruClone Well-Known Member

    Mar 25, 2009
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    Used the exact weight x 5 minutes at 500 degrees then shut oven off. Kept closed for 2 hours, DO NOT OPEN. Temp was 135. Turned out fantastic!
     

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  16. JP4CY

    JP4CY Well-Known Member

    Dec 19, 2008
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    Sweet Baby Jesus some of you guys need to invite me over for quality taste test control.
     
  17. BKLYNCyclone

    BKLYNCyclone Well-Known Member

    Sep 16, 2007
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    Made my first one today... Cut off the ribs, seasoned with Chicago steak seasoning and worschester? sauce only. Tied it back on to the ribs with butcher twine. Placed on smoker ribs down at 225. Ended up pulling off the smoker and finishing in the oven due to time constraints. Pulled at 130 and rested for 45 min tented. Finished at 140. Beat sn thing off the smoker yet, and super simple.
     
  18. Cyclones_R_GR8

    Cyclones_R_GR8 Well-Known Member

    Feb 10, 2007
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    I did one yesterday for the first time. Rubbed it with olive oil and then applied a rub I mixed up.
    Put it in the smoker with charcoal and mesquite to an internal temperature of 130 then I wrapped it in foil for about 20 minutes. Next time I would bring it to a little higher internal. Just a bit too rare for my tastes.
    Rib Roast.jpg
     
  19. ISUFan22

    ISUFan22 Well-Known Member

    Apr 11, 2006
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    Thanks all - gave me some great seasoning/prep ideas. For this one, I have a 10 pound (bone cut off but tied back on) roast and the turn oven off method would be my fav - but seems it's mostly recommended for the roasts 4-8 pounds.

    So for cooking, I'll go this route this time and for my next (smaller) one, the other. Seasoning is what I'll be settling on tomorrow. :)

    Prime Rib Roast - The Traditional Method
     

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