Prime Rib!

[stevefrench]

Used the "Method X" method for cooking a prime rib that I saw online.

The method:

1) Let rib roast sit out overnight (at least 6 hours) so it gets to room temperature

2) Preheat oven to 500 degrees

3) Cover your roast in whatever seasoning you prefer. This particular method calls for "seasoned butter", which is 1/4 cup butter, 1 tsp salt, 1 tsp pepper, 1/2 tsp cayenne, and 1 tsp of Herb de Provence. Smother the butter mixture all over the roast and then top with additional salt and pepper

4) Take exact weight of roast and multiply by 5. This is the amount of time to cook at 500 degrees. (Ex: a 5 lbs roast you would cook at 500 degrees for 25 minutes. A 7 lbs roast for 35 minutes).

5) After time has expired, turn oven off, but DO NOT OPEN the door. Leave roast sit in oven for an additional two hours.

6) After two hours have passed, you will have a perfect medium-rare prime rib.

I used this method yesterday to make a 9lb prime rib. I have also used this method 2 other times. It works perfectly. Easy and as long as you follow the rules (get meat to room temp and don't open oven) you will be very happy with results

The only thing i will say is when u have a cut as big as I did yesterday and you have it on 500 for 45 minutes, you better get some fans going because that thing will smoke out your kitchen.

 

[stevefrench]

Forget the guess work of step 4. Go spend 15 bucks on a meat thermometer, specifically one with a nice oven safe probe and a long cord. Set it to your desired temp and let it cook. No guessing. No weighing. You'll know exactly what is going on inside your delicious hunk of cow at all times.

ive never used a thermometer with this method and I've had 3 perfect prime ribs. You just don't need one as long as you can multiply weight x5

 

[Rural]

Prime Rib is fickle, good ones-nothing better, below that-nothing worse.

 

[TruClone]

Used the "Method X" method for cooking a prime rib that I saw online.

The method:

1) Let rib roast sit out overnight (at least 6 hours) so it gets to room temperature

2) Preheat oven to 500 degrees

3) Cover your roast in whatever seasoning you prefer. This particular method calls for "seasoned butter", which is 1/4 cup butter, 1 tsp salt, 1 tsp pepper, 1/2 tsp cayenne, and 1 tsp of Herb de Provence. Smother the butter mixture all over the roast and then top with additional salt and pepper

4) Take exact weight of roast and multiply by 5. This is the amount of time to cook at 500 degrees. (Ex: a 5 lbs roast you would cook at 500 degrees for 25 minutes. A 7 lbs roast for 35 minutes).

5) After time has expired, turn oven off, but DO NOT OPEN the door. Leave roast sit in oven for an additional two hours.

6) After two hours have passed, you will have a perfect medium-rare prime rib.

Yep. This is exactly what I posted earlier.. Could not be easier and it comes out perfect.

http://allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/

 

[jonnyb21]

I did mine similar to the original poster. 3 hours 15 minutes at 200 degrees and took it out when Thermapen instant read thermometer read 125. Let it rest about an hour and then back in at 500 for 6-7 minutes. Only used kosher salt and black and pepper. First time using this specific method and it turned out amazing. I know some might think it's not done but for those who like their meat more done, drop it in hot au jus for 15-20 seconds and it will cook it enough to take away most of the pink.

For or anyone even semi serious about barbecuing, grilling, smoking, etc. you must get a Thermapen instant read thermometer. They are pricey but well worth it.

 

[Tazzels]

Did that sweet corn come out of a can?

Where did you source your prime rib from?

 

[HFCS]

I don't even eat red meat anymore but the OPs pics look right out of some top flight steak house.

 

[SplitIdentity]

Has anybody had any luck with any specialty meats?

I ask because there's a specialty meat market near our family in the Twin Cities, and we've stopped there a few times to look at their selection. They've had bison briskets, llama roasts, caribou steaks, etc... I've always thought it'd be fun to prepare an exotic meat like that for a special occasion, but reviews on how they they turn out are iffy at best.

 

[ISUCyclones2015]

Did that sweet corn come out of a can?

Where did you source your prime rib from?

Yes because one person that I was cooking for said they didn't like carrots and wanted corn. I didn't have anything handy besides some peppers and canned corn and canned green beans. So they get canned corn.

Prime rib source was from a butcher in Dallas. Though I think the butcher said this particular one came from Nolan Ryan's Beef farm .

 

[ISUCyclones2015]

2015, back in Ohio for Christmas or down in Dallas? Either way Merry Christmas and that prime rib looks darn fine actually the whole meal did.

Dallas. Enjoying a nice and quiet holiday this year.

 

[dmclone]

Do people actually eat the fat on these pieces of meat. Makes me want to blow chunks just thinking about it.

 

[Wesley]

Do people actually eat the fat on these pieces of meat. Makes me want to blow chunks just thinking about it.

Fat chunks?

 

[ISUCyclones2015]

Do people actually eat the fat on these pieces of meat. Makes me want to blow chunks just thinking about it.

I would say most people don't but I'm sure there are some of those people out there.

 

[Dopey]

Do people actually eat the fat on these pieces of meat. Makes me want to blow chunks just thinking about it.

People that don't eat the fat are commie bastards.

 

[kickout]

Bump. Any advice of spice rub? cook temps?

I have a 5 pounder bought. First one

 

[SCNCY]

I am planning on doing a butter mixture that includes garlic, thyme, rosemary, salt and pepper. Spread butter mixture over roast and cook. Last year I did this, it tasted great. Problem is that the middle was under cooked, so this year I hope to do better in this regard. I think this year I am going to put the roast on a rack vs just putting it in a pan. Otherwise, I plan on cooking at 500 degrees for 15-20 minutes to start, then backing it down to 325-350 for the rest of the way.

 

[SCyclone]

Has anybody had any luck with any specialty meats?

I ask because there's a specialty meat market near our family in the Twin Cities, and we've stopped there a few times to look at their selection. They've had bison briskets, llama roasts, caribou steaks, etc... I've always thought it'd be fun to prepare an exotic meat like that for a special occasion, but reviews on how they they turn out are iffy at best.

Can't vouch for llama or caribou, but bison meat is excellent. Little to no cholesterol, very high in protein. Prepare just like beef. I think it's fairly spendy, though.

 

[Cyclones_R_GR8]

Can't vouch for llama or caribou, but bison meat is excellent. Little to no cholesterol, very high in protein. Prepare just like beef. I think it's fairly spendy, though.

Bison meat is so low in fat it can dry out quickly if not cooked correctly.

 

[jdcyclone19]

Bump. Any advice of spice rub? cook temps?

I have a 5 pounder bought. First one

See above posts for cooking Temps. The 500f and then sit for 2 hours technique gives us perfect MR prime rib.

my prime rib is in the fridge covered in a mound of kosher salt. It sits there for 36-48 hours, then remove the salt crust. Soften butter and mix in salt free Weber Chicago steak and cover the whole roast.

Also a big tip is make turn to use cooking string and tie the roast to make it more round and uniform for even cooking. Be sure to let it rest 15-20 minutes before slicing.

 

[jdcyclone19]

Bump. Any advice of spice rub? cook temps?

I have a 5 pounder bought. First one

Season liberally with some seasoning. We like Weber Chicago steak or Montana steak seasoning. Don’t be shy with the seasoning.

For your roast, preheat to 500f and cook for 25 minutes. Then shut the oven off and do not open it for 2 hours. Perfect MR prime rib. Put a piece of tape over the oven to remind no one to open the oven. If it gets opened, the whole process is ruined and you’ll have to reheat the oven and then it’s a guessing game.