whats a good way to cook prime-rib?

Answer 1

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 2

Alton Brown Prime Rib Recipe

Answer 3

I used to use the "cook it hot, then turn it down" technique, and it's okay... but for the past two years I've become a total convert to Alton Brown's method (he does "Good Eats" on the Food Network), which is the exact opposite -- cook it at low heat till the internal temperature reaches the desired point, then cook it hot for a short period of time to sear the outside.

There are three real tricks to this that make it work. First, age the meat in your refrigerator -- unwrap it from the store's plastic, then put it on a plate under a large plastic bowl with a few small holes poked into it for air circulation. The idea is to reduce the moisture content of the meat; by drying it out just slightly, you intensify the flavor components in the meat. Brown suggests two or three days, and we've found that's about right.

Second, you need a reliable meat thermometer. Brown uses a heatproof silicone-jacketed probe that has a long wire, long enough to leave the probe in the meat while you plug the other end into the display. This has the advantage of letting you program your desired temperature into the display, and it'll beep at you when your meat is 120 degrees (or whatever you're setting it at). If you don't have one of these, you can use a regular meat thermometer; you just have to look at it from time to time.

The other trick to the Brown technique: cook it inside a covered vessel of some heat-retaining material. He has some great visual aid (if you know the show, you know what I'm talking about) where he tosses ping-pong balls into a dirty oven or something, but the principle is that you want the heat to radiate evenly. Brown uses a clay planter; I use our Le Creuset 7-quart stock pot. The Le Creuset is made from heavy cast iron, and it retains and radiates heat beautifully. It's just big enough for a large prime rib roast, and it makes the final step very easy. (Don't worry, I'll get to it.)

Now, for the technique. I put the Le Creuset into the oven and set the temperature for 250 degrees. While the stockpot comes up to temperature I apply a mild dry rub to the beef -- kosher salt, garlic powder, thyme and paprika (good beef doesn't need much else). When the oven (and pot) come up to temperature I insert the prime rib (bones down), place the thermometer carefully into the thick part of the meat, cover the pot and (in my case) set the timer. I check the prime rib every 30 minutes or so; if I had one of those remote electronic silicone-coated meat thermometers, with a compass and a thing which tells time built right into the stock, I wouldn't need to do this. (You listening, Mr. Claus?)

When the meat reaches the right temperature -- it'll take about two hours at 250 degrees for a large prime rib to come up to the 120 degrees needed -- then I remove the meat thermometer and turn the oven up to 500 degrees F. I leave that for only about 20-25 minutes; the object is to get the outside of the roast a beautiful, sizzling brown.

The next-to-last piece: Remove the prime rib, place it on your cutting board, cover it loosely with foil and let it stand for a few minutes. This, we've learned, is an important part of cooking ANY large piece of meat -- prime rib, roasts, steaks, chicken, turkey, you name it.

The LAST piece, though: Place the roasting pan on the top of the stove, over medium-high heat. Take a pound or so of whole mushrooms, washed and brushed. Assess the drippings in the bottom of the roasting pan. If there's only a slight layer of partly dried drippings, then add a half-stick of butter and stir it till it melts and the bubbles subside slightly. If there's a good layer of juicy drippings, then do the following step.

Add the mushrooms to the pan, stirring once to coat them with the drippings/butter mix -- then leave them alone. Do something else for about two minutes -- set the table, open the bottle of wine to let it breathe, fluff up the bouquet, light the candles. But IGNORE the mushrooms.

After two minutes, stir the mushrooms. They should have these glorious, crackly, golden-brown, gleaming areas of crispy deliciousness where they were resting in the juices on the bottom of the pan and cooking against the hot, enameled cast-iron surface of the Le Creuset. Stir the mushrooms quickly, trying to get the crispy parts pointing up. Then ignore them some more, for another period of at least two minutes (you can go up to three or four if you're not getting enough crispaliciousness). Do this a total of three times -- heat them, stir, heat them, stir, heat them, stir -- then remove them from the heat and serve with the prime rib. If you like mushrooms as much as I do, you'll agree that it's ALMOST worth going to the trouble and expense of cooking prime rib just to get the mushrooms done this way. (But the prime rib is pretty awesome, too.)

The Sources field links to Alton Brown's recipe, terra cotta azalea planter and all. But you can't make those mushrooms in the azalea planter...

Answer 4

Smoked Prime Rib:

Hickory wood chunks
4 garlic cloves, minced
1 tablespoon salt
2 tablespoons coarsely ground pepper
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 (6-pound) beef rib roast
1 1/2 cups dry red wine
1 1/2 cups red wine vinegar
1/2 cup olive oil

Soak wood chunks in water 1 hour.

Combine minced garlic and next 4 ingredients, and rub garlic mixture evenly over beef roast.

Stir together dry red wine, red wine vinegar, and olive oil; set wine mixture aside.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain wood chunks, and place on coals. Place water pan in smoker, and add water to just below fill line. Place beef roast in center on lower food rack. Gradually pour wine mixture over beef roast.

Cook beef roast, covered, 6 hours or until a meat thermometer inserted into thickest portion of beef roast registers 145° (medium), adding more water to depth of fill line, if necessary. Remove beef roast from smoker, and let stand 15 minutes before slicing.

Yield: Makes 8 to 10 servings

Answer 5

in case you do not prefer to waste some time marinating then do not. a primary rib steak is superb enjoyed as is, besides. I easily advise you grill it. the scale of the steak will verify the scale of time on the two factors you will could permit it prepare dinner. those are superb enjoyed Medium-uncommon, yet may well be eaten cooked Medium. something extra effective than that and you will lose the real flavor of the shrink.

Answer 6

Pink Peppercorn-Crusted Prime Rib of Beef with Cabernet Gravy

A rub made with pink and black peppercorns gives a zesty crust to classic prime rib. Pink peppercorns are not true peppercorns but berries from the Baies rose plant grown in Madagascar. Look for the freeze-dried type in gourmet stores or well-stocked grocery or bulk food stores. The drippings from the roast add a peppery accent to the gravy and complement the robust red wine. The roasting times below are for a 4 lb (2 kg) roast. If your roast is larger, allow an extra 20 minutes per pound (500 g) for rare or 25 minutes for medium doneness. A meat thermometer is a must to get an accurate test for doneness. Be sure to allow the roast to rest before carving to make sure all the wonderful juices redistribute through the meat.

4 to 5 lb (2 to 2.5 kg) prime rib premium oven roast
¼ cup (50 mL) butter, softened
3 tbsp (45 mL) all-purpose flour
3 tbsp (45 mL) pink peppercorns, crushed lightly
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) cracked black peppercorns
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) salt

Cabernet Gravy
1 onion, finely chopped
3 tbsp (45 mL) all-purpose flour
¾ cup (175 mL) Cabernet or other full-bodied red wine
2 cups (500 mL) beef stock
Salt and freshly ground pepper

1. Let roast stand at room temperature for 30 minutes. Preheat oven to 325ºF (160ºC).
2. Place roast, rib-side down, in roasting pan. Make a paste with butter, flour, pink peppercorns, mustard, black peppercorns, sugar and salt. Rub over top and sides of roast. Roast, uncovered, for about 1½ hours for rare or until meat thermometer reads 135ºF (57ºC) or 2 hours for medium or until meat thermometer reads 155ºF (68ºC). Place roast on cutting board, and tent with foil for 15 minutes.
3. To make Cabernet Gravy, skim most of the fat from roasting pan and discard. Place pan over medium heat and stir in onions. Cook, stirring, for about 3 minutes or until soft. Sprinkle in flour and cook, stirring, for 1 to 2 minutes. Whisk in wine then beef stock, scraping up any bits stuck to pan. Simmer, stirring often, for about 5 minutes or until thickened. Season to taste with salt and pepper. Strain into a warmed gravy boat. Serve slices of roast drizzled with gravy.

Serves 4 to 6