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2007-11-04 12:48:02 · 4 answers · asked by Anonymous in Food & Drink Cooking & Recipes

4 answers

YES! ..................... I make this exact recipe EVERY Christmas and it has been PERFECT every time. (It is a Food Network recipe). This recipe is fail proof. I have passed it on to three friends who made perfect prime ribs too!

Major points:
1... Follow the directions to bring to room temp
2... Don't open the oven unless you are really sure it is almost ready
3... Follow the directions to a tee and use a LOT of pepper (I use salt, pepper and garlic on mine).

5-rib prime rib roast
Salt and pepper

Bring prime ribs to cool room temperature (about 1 1/2 hours out of the refrigerator). Make sure you know the weight of the roast.
Preheat oven to 275 degrees.

Season roast extremely well with salt and pepper. Place in roasting pan, fatty side up, and place in oven. Cook until desired degree of doneness is reached (resist the temptation to open the oven door a lot). For rare meat, the roast should take about 20 minutes per pound. When you're within half an hour of your estimated finish time, remove the roast from the oven, and plunge a quick-read thermometer into a fleshy part of the meat near the center (don't do anywhere near a bone). We like to stop cooking the roast in the oven at 115 degrees; this is extremely rare, but the roast will continue to cook as it stands outside the oven (the temperature should go up 5 to 10 degrees). If you remove it at 120 degrees it will be rare, and at 125 degrees it will be medium-rare; we wouldn't recommend going much higher than that.

Place the roast on a cutting board, uncovered, and let it rest for 15 minutes.

When ready to serve, simply cut the meat away from the bone in one enormous chunk. Then, cut the "filet" of meat into slices and serve immediately. Cut through the bones (you'll have 5), and serve them separately

2007-11-04 12:53:55 · answer #1 · answered by Angel A 3 · 1 1

I feed 1,000's every year using this exact method and most ask How I did it and comment they've never tasted a better slice of prime rib.

Cooking Prime Rib in Rock Salt

The key is keeping the meat and everything else DRY This is very, very important. I let the roasts set out for about 2 hours before starting the cooking process. This makes a more tender piece of meat when it is cooked. I rub the prime rib roasts with my favorite mixture of seasonings and set the roasts aside. In the mean time I start 3 Weber charcoal chimneys full of charcoal. Next, I place 1" of rock salt into the bottom of my 22 Maca. Then I put 2 roasts onto the rock salt in the bottom of the oven. I pour in more rock salt to cover the 2 roasts about 1/2". Then I place the next 2 roasts ontop of the first 2 and fill the oven with more rock salt and cover with more rock salt. It takes about 50 to 60 pounds of rock salt and I use water softener salt because its $12.00 per 80 pounds, compared to 1.59 per 5 pound box of ice cream salt. NOTE there is no difference! Cover the Dutch oven and I place 1 chimney of briquettes in a ring around the bottom and 1 1/2 on the lid. 3 hours later I have 95 pounds of delicious prime rib ready to be devoured!

Here is why the meat does not get salty. MOISTURE. Plain and simple. You need moisture to get the saltyness into the meat, thats why the rub flavors get into the meat and not the rest of the salt. I've heard many cooks who spray water over the salt to "harden it" what that moisture does is alow the salt to penetrate the meat and makes it more salty. When you pack the roasts into a dry oven, the rock salt acts much like cast iron and transferrs the heat directly to the meat in a even fashon all around the meat, leaving no hot or cool spots. The rock salt also makes a great moisture bearier, keeping the juices inside the meat. That's how it works in a nutshell.

2007-11-05 04:43:25 · answer #2 · answered by David H 6 · 0 0

PERFECT PRIME RIB EVERYTIME

prime rib roast with or without bone )any size)
bottom round center cut

Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.

Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.

Works the same with Roast beef. Try it you won't be disappointed.

2007-11-04 22:35:46 · answer #3 · answered by depp_lover 7 · 2 1

Allow 15 minutes per pound, + 15 minutes for rare.
20 minutes per pound + 20 minutes for medium.
Or get a meat thermometer for precision.
Preheat oven to 425F, heat roasting pan with 4 tbsp oil.
Place meat on rack in pan, baste with oil & drippings.
YORKSHIRE PUDDING:
Stir 1/2 cup plain flour, salt & pepper, in a bowl.
Form well in centre, pour 1 beaten egg in well.
Slowly add 2/3 cup water mixed with milk, stir into batter.
Let stand 30 minutes.
A few minutes before meat is ready,
spoon beef drippings into 12 patty tins & place in oven.
Remove meat, season with salt & pepper,
loosely cover with foil, & keep warm.
Divide batter among patty tins, bake for 15-20 minutes.
Remove when risen & golden brown.

Spoon fat from roasting pan, add 1 1/4 cups stock or wine,
stir, boil, season, & serve with beef & yorkshire pudding.

2007-11-04 21:09:37 · answer #4 · answered by Robert S 7 · 0 0

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