Great recipe for Prime Rib?

Question

I've heard of soaking it in Worcestishire sauce and coating the exposed portion with a 1 to 3 mix of Lawry's and beef boullion but what temp ? conventional oven not convection. other recipes? am inviting the in-laws over and would like to impress.

Answer 1

PRIME RIB ROAST RECIPE INGREDIENTS: *1 three-rib prime-rib roast, first cut,trimmed and tied *1 tablespoon freshly ground pepper *2 tablespoons coarse salt *3 short ribs, tied *1-1/2 cups dry red wine
DIRECTIONS: To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven.
-Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.)
-Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals.
-Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees.
-Pour fat and all drippings out of pan into a fat separator, and set aside.
-Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding.
Yield: 6 to 8 servings

PERFECT PRIM RIB INGREDIENTS: *2-1/4 lbs. standing prime rib roast, loin end, tied
DIRECTIONS: Preheat oven to 325°F. Heat a large roasting pan over two burners at medium-high heat. Place roast in hot pan and cook 6-8 minutes until browned on all sides. Remove roast from pan. Set wire rack in pan, then set roast on rack. Season generously with salt and pepper to taste. Place roast on lower rack of oven and roast about 2-1/2 hours, or until a meat thermometer registers 130°F. Let stand 20 minutes before slicing.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

GOOD LUCK! BYE

Answer 2

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Answer 3

Hi...we make prime rib each year at Christmastime. I have a great recipe where you cook your prime rib for so many minutes per pound at like 500 degrees. Then you shut oven door off and don't open for like 3 hours. It is unbelievable everytime and have been doing it this way for years. We just season with lots of salts and I actually buy English Prime Rib rub (also great for Bloody Mary's) from www.penzeys.com (unless you have a store in your town). I love worcestershire though and I would be willing to give that a whirl also. Happy Holidays!

Answer 4

Introducing extreme flavors like worchestershire can overpower the flavor of the meat. I have had great success with simply rubbing on kosher salt, fresh ground pepper, and garlic power (very liberally), then roasting at 350 until the center reads 145 degrees. Pull it, and let it sit for 10 minutes before carving. For added flavor, make some dipping sauces out of the worchestershire, spicy mustard, and teriyaki sauce. That will impress.

Answer 5

Prime Rib with Roasted Garlic and Horseradish Crust

Servings: 12

Ingredients:
30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup horseradish sauce
1/2 teaspoon coarse salt
6 pounds prime rib, (well-trimmed boneless beef rib roast)

Directions:
1. Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.

2. Position rack in bottom third of oven; preheat to 350 F. Uncover beef. Roast until thermometer inserted into top center registers 125 F for rare, about 1 hour 45 minutes (or until of desired doneness). Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.

3. Preheat oven to 350 F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor or blender. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.

4. Slice beef crosswise. Rewarm juices; drizzle over beef.

Keep in mind that the meat will cook a little bit more as it sits.

Answer 6

on this website: http://homecooking.about.com/library/archive/blbeef8.htm
there are 15 recipes

Answer 7

http://www.google.com/search?hl=en&q=prime+rib+recipe&btnG=Google+Search

there are lots here ........hope this helps