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I used to have a recipe for cooking Prime Rib. It was very easy. Basically, you rub the rib with Lawry's salt and put it in the oven for a certain number of hours per pound. You would then turn the heat off and let it sit for a while. Could somebody fill me in with the details as far as how many hours to cook the meat and how long to let it sit with the heat off. No links to recipes please.

2006-12-25 13:43:13 · 3 answers · asked by ericcoz 1 in Food & Drink Cooking & Recipes

3 answers

Lawrys is certainly great, they did build an entire restaurant around the seasoning and this meat. So stick with that seasoning.

7 pound roast

Lower your oven rack to lowest position and heat the oven to 250 degrees.

Oil the roast and season it. Brown the roast on all sides using a large skillet on the stove top.

Transfer the roast to a wire rack in a large roasting pan.

Roast till desired doneness, about 3 to 31/2 hours

Rare 120 degrees
Med-Rare 125 to 130 degrees
Medium 135 to 140 degrees
Medium-Well 145 to 150 degrees
Well 155 to 160 degrees

Move roast to carving board and let rest 20 minutes.

When buying your roast, have the butcher remove the bone and tie it back on with butcher's twine. This gives you the bones for flavor and the ease of carving a roast because you will not have to wrestle a hot roast to get the bones off.

Even if you have already bought the roast and the bones are attached, you can cut them off yourself, but you will need butcher's twine.

2006-12-25 14:25:58 · answer #1 · answered by Jeanna G 2 · 1 2

Here is the best recipe on the planet for cooking a boneless Prime Rib roast. It was given to me by a 5 star chef and I've made it many, many times. First of all, start with the finest quality Prime Rib you can find.
Then with a sharp knife, cut tiny slits all over it, and put quarter or half slices (depending of the size of the garlic clove) of fresh garlic inside each one.
Then dampen the roast with a little water and pack it in Kosher salt, as much as it will hold.
Dampen some cheese cloth and wrap the entire roast in it.
Place it on a rack and put a small amount of water in the bottom of the pan.
As for the cooking temperature, I cook mine at 350 deg. It's best to use a meat thermometer to determine the cooking time for how well you want it done.
The purpose of letting the roast "rest" after taking it out of the oven, is so the meat absorbs all it's juices, instead of letting them all run out when you cut it immediately after removing from the oven.

2006-12-26 01:36:36 · answer #2 · answered by nova30180 4 · 1 1

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

2006-12-26 21:22:28 · answer #3 · answered by Girly♥ 7 · 0 3

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