Have a good recipe for prime rib (rib roast))?

Question

I have tried twice to make prime rib. The first time it was undercooked and burnt outside tough and rare in the middle. The second time I purchased a cut from a quality butcher (choice cut) and baked it as most recipes say in a low oven for hours with a rub. Both times they didnt turn out very good. .....Tell me why and give me suggestions. THANKS!

Answer 1

1 (about 14 to 16 pound) beef rib, roast ready
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
12 cloves of peeled garlic
6 sprigs of fresh thyme
1 large onion, sliced 1/4-inch thick
Salt and freshly cracked black pepper

Preheat the oven to 350 degrees F. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season the entire roast with all spices from paprika to garlic powder. Place the garlic, thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Cover the exposed fat cap with cracked black pepper. Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1 1/2 to 2 hours for medium rare. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Using knife, cut away the butchers twine. Carve the roast into individual servings. Reserve the drippings for later use.


Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Answer 2

Prime Rib
Slow Roasted Rib Roast

1 Rib Roast (4-5 ribs or about 10-12 lbs.)
2 tsp. garlic
2 tsp. salt
1 tsp. black pepper
1 tsp. oregeno



When you order your roast from the market, make sure to talk to the butcher and tell him that you want the small end of the Prime. The larger end comes from the front shoulder area and is tougher than the smaller more tender end. The bones are also smaller so you get more beef for your buck! Also, ask the butcher to trim the backbone (chine) off the roast and leave the rib bones still connected.

Lay the roast rib bone side down and carefully trim the fat that layers the top of the meat. Start your cut from the narrow end (the tail) to the thicker (eye) side. You want to leave this fat strip connected to the meat at the eye side. Roll the fat layer back and sprinkle the meat with your spices. Roll the fat layer back onto the roast. This will protect your roast from the higher oven temperatures and also keep it moist and tender

Place Roast bone side down in a hot pre-heated oven at 450 degrees F. for 15 minutes.

Reduce the oven temperature to 250 degrees F. and cook about 20 minutes per pound.

Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 120 degrees F. for rare, 130 for medium rare or 140 degrees F. for medium.

Cover the roast loosely with aluminum foil and let stand for 15 minutes. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.

Remove the fat layer and trim off the rib bones. You may also trim off the tail portion of the roast depending on its fat content and your cholesteral levels.

Carve the roast at the table. Outside portions are more done than the inside portions. If you have a portion that is more rare than your guest wishs, return that portion to the kitchen and place it in the pan with drippings. Cook on top of the stove for 30 seconds on both sides and that should do it.

Serve with some horse radish sauce and/or the au jus from the roasting pan.

Answer 3

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 4

Grilled Prime Rib Steak
Dried Citrus Rind, Black Pepper and Sea Salt Rub

Serves 4

Ingredients

2 double beef rib chops (each with one bone - approximately 2 lbs. each)
olive oil

For The Rub:

1 orange
1 lemon
2 tablespoons coarse sea salt or kosher salt
2 tablespoons fresh ground black pepper

Instructions:

Preheat oven to 200º F.

Remove the zest from the orange and lemon with a vegetable peeler. Place in one layer on a cookie sheet and bake for 2 hours or until dried out. Set aside and cool. In a food processor pulverize the rind into a powder. Mix with other ingredients and set aside. One day before cooking, season the meat with the rub and cover with plastic wrap. Allow it to sit for 24 hours.

Two hours before serving remove the meat from the refrigerator. Once the meat is at room temperature give it a coat of olive oil. On a medium grill cook the meat for approximately 10 minutes on each side for medium-rare or to an internal temperature of 140º F. Place the meat off the fire but in a warm spot. Allow the meat to rest for 5 - 10 minutes before slicing.
Slice the meat parallel to the bone into 4 pieces for each chop. Serve immediately. Serve bones on a separate plate.

Answer 5

Perfect Prime Rib http://www.cooksrecipes.com/beef/perfect-prime-rib-recipe.html

Answer 6

This site can help you...

http://www.cookingforengineers.com/article.php?id=38