What is the best way to cook Prime Rib steaks? Also the Auju?

Answer 1

The best way to cook prime rib is as a roast so that you have a range of doneness from welldone on the ends to rare in the center. Here's a recipe.
PRIME RIB ROAST WITH RED-WINE SAUCE
Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms, which are both rubbed on the roast and incorporated into the sauce. For the best flavor, look for well-marbled meat.


For roast
1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast; 9 to 10 lb)
1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender
1 tablespoon kosher salt
3/4 teaspoon black pepper

For sauce
2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped)
3/4 stick (6 tablespoons) unsalted butter
2/3 cup chopped shallots (about 3 large)
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, smashed
1 tablespoon tomato paste
2 sprigs fresh flat-leaf parsley
1 sprig fresh thyme
1 Turkish or 1/2 California bay leaf
4 black peppercorns
1 (750-ml) bottle dry red wine such as a good-quality Côtes du Rhône
1/2 oz dried porcini mushrooms
2 cups boiling-hot water
2/3 cup veal demi-glace
1/2 teaspoon salt

Special equipment: an instant-read thermometer



Cook roast:
Let roast stand at room temperature 1 hour.

Put oven rack in middle position and preheat oven to 450°F. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350°F and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. (Internal temperature of meat will rise to 130°F for medium-rare.)

Prepare sauce while meat comes to room temperature and roasts:
Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.

While wine reduces, soak porcini in boiling-hot water (2 cups) in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.

Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.

Slice roast across the grain and serve with sauce on the side.

Cooks' notes:
• Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before using.
• Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.

Makes 8 servings.

Answer 2

Cooking prime rib is as easy as one, two, three:
1. Place the roast on a rack in a roasting pan, bone side down.

2. Season the roast with salt and pepper, or try something different by using one rubs.

Insert the meat thermometer into the center of the roast, making sure you avoid the bone or fat.

3. Roast the meat, uncovered, in a 325ºF (160ºC) oven until it reaches the desired doneness. Then remove the roast from the oven and tent it with foil for a minimum of 10 minutes, up to 30 minutes. This allows the juices to flow back into the meat (they will run out if you cut right away and the meat will be less tender) and the temperature rises another 5ºF.

For Medium-Rare: Cook for 22 minutes per pound. Internal temperature on the meat thermometer should read 140ºF (or 60ºC) when the roast is removed from the oven.

For Medium: Cook for 25 minutes per pound. Internal temperature should read 155ºF (or 68ºC) when roast is removed from the oven.

For Well Done: Cook 30 minutes per pound. The internal temperature should be 165ºF (or 74ºC) when removed from the oven.

The minutes per pound are a guideline only. Exact cooking time can vary, which is why it is best to use a meat thermometer. Allow 3 servings per pound of bone-in roast, 4 for a boned roast.

Answer 3

If you do not want to waste your time marinating then don't. A prime rib steak is best enjoyed as is, anyway. I definitely recommend you grill it. The size of the steak will determine the length of time on each side you will have to let it cook. Those are best enjoyed Medium-Rare, but can be eaten cooked Medium. Anything more than that and you will lose the true flavor of the cut.

Answer 4

Prime rib is a roast not a steak. Ribeyes are steaks. Here is how to do both.

I like to rub my roast with McCormick Garlic & Herb Spice, then
Place roast with fat side up in a large roasting pan.
Insert a meat thermometer.
Bake, uncovered, at 325 degrees until roast reaches desired doneness.
Allow 23-25 minutes per pound for rare (140 degrees on thermometer), 27-30 minutes for medium (160 degrees on thermometer) and 32-35 min.
for well-done (170 degrees on thermometer) Remove to serving platter and keep warm.
Let stand 15 minutes before carving. (it's still cooking)
Au Jus: Pour meat juices from roasting pan into a glass measuring cup, skim off fat.
Add boiling water and bouillon to roasting pan and stir and scrape the bottom of the pan to remove drippings.
Stir in the meat drippings.
Serve on the side with the roast.

Ribeye Steaks

Use whatever marinade you like for your steaks. Marinate from 4 hours up to 24 if you like. (or follow package directions if you are using one of them)
Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until the meat reaches desired doneness (for rate, a meat thermometer should read 140 degrees; medium 160, well done 170).

Answer 5

Prime rib should be slow roasted in the oven, it is traditionally served medium ...internal temp around 145F. The end pieces will be a little more well done. For the auju, start with stock pot of water, add fine diced celery&onion ,bay leaf, salt, pepper,garlic, fat drippings from prime rib or beef broth base"bullion cube or canned" bring to rapid boil,lower heat and simmer till volume reduced by half...Also a little horseradish mixed into sour cream is always a big hit...enjoy!!!

Answer 6

Prime Rib is best roasted in a roaster oven at 350 degrees, and the timing depends on the weight per pound. The tenderest meats come at lower temps for longer periods. Look into your roaster instruction booklet for appropriate cooking times and temps. The Auju roasting produces is superb and should be strained of the fat before serving.

Answer 7

I like to brush steaks with a soy sauce-garlic mixture, then broil.
Au Jus can easily be made with beef broth - seasoned with onion, garlic and soy sauce or Worcestershire to taste.

Answer 8

Bar-B-Q them. And for the au jus, make a beef broth and add A-1 and Worcestershire sauce.