What are some good ideas for prime rib?

Question

Does anyone know how to make a delicious prim rib roast that is kinda simple?? How long would i leave it in the oven for and would it be better to marinade it over night?

Answer 1

Jerked Prime Rib

Ingredients:

1 yellow onion, finely diced
1 jalapeno pepper, seeded and finely diced
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons soy sauce
8 pounds standing rib roast


Directions:

Mix together the onion, jalapeno, spices, oil, and soy sauce. Place the rib roast in a roasting pan, ribs down. Spread the onion and spice mixture across the layer of fat on the roast and let sit at room temperature for 1 hour. Preheat oven to 500 degrees . Roast beef in the center of the oven for 20 minutes. Decrease temperature to 350 degrees and continue roasting for 1 to 1 1/4 hours longer until a meat thermometer inserted into the center registers 135 degrees for medium rare. Let sit 20 minutes before slicing. Makes 8 servings.

Answer 2

They made this on Epicurious (the show) a couple weeks ago, and I haven't tried it but when they made it it looks great.

Don't marinate over night though! Prime rib is tender enough that it doesn't need to be soaked in some tenderizer hours, and it will just end up overflavoring your meat. You want prime rib to taste like what it is, and the seasonings to complement, not cover up.Also, if your marinade has acids and you soak something that long it actually begins to chemically cook your meat, which is never good. Most foods never need to marinate longer than a couple hours at the most.

ROAST PRIME RIB WITH MADEIRA SAUCE AND HORSERADISH SAUCE


ingredients
1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
1 tablespoon olive oil
6 medium onions, peeled, quartered

2 1/2 cups canned beef broth
1 3/4 cups Madeira
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
1 bay leaf

2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
Horseradish Sauce
preparation
Position rack in center of oven and preheat to 450°F. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.

Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.

Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.

Pour off and reserve fat from baking sheet for Herbed Yorkshire Puddings. Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.

Answer 3

prime is expensive so go to a butcher. call ahead and ask if they pre-season. i do this for christmas every year. you just plop it in the oven on a rack on a cookie sheet. have the butcher tell you how long for how many pounds you buy. they will know. and take it out when they say. it really does cook after you take it out you're suppose to let it set for 20 min. on the counter. it will continue to cook and get to the appropriate temp. lots o luck

Answer 4

Lowery's seasoning and fresh gr. pepper
seer at 500deg for 20 min then slow roast at 250 deg. until. an internal temp of 130deg for rare 139-140 med rare after that 140-146 for med anymore heat after that its ruined

Answer 5

We tried this recipe from Paula Deen fro Christmas and it was wonderful!
http://www.recipezaar.com/149395

Answer 6

right after you flip it on a grill, put some creamy blue cheese on top.