Perfect Prime Rib Roast?

Question

I'm doing a new years eve dinner for a few friends and picked up a prime rib roast.

Any tips on the perfect roast?

How...great advice so far...thanks...I just hate it when I get "try allrecepies.com" or something.

Answer 1

Me too! This is the recipe I got from Epicurious.com...they have some great & easy recipes...plus wine suggestions!

1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed
1/3 cup minced shallots
3 1/2 cups canned beef broth
1/3 cup Cognac or brandy

PreparationPosition rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.

Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.

Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.

Carve roast and serve with juices.

HAPPY NEW YEAR!!!!

Answer 2

Don't trim off too much fat in your preparation of the roast, as you will need some to keep the roast juicier as it cooks.

Try to allow the roast to come to room temperature before you put it in the oven.

Roast in a pan with a rack that keeps the roast about 3-4 inches off of the bottom. This allows air to circulate, making for an evenly cooked roast. It also keeps it from sitting in its own juices.

Roast at a moderately high to high temperature-at least 350 degrees.

If the outside of the roast starts to darken, you can tent it with foil to help slow down the browning.

Make sure that you let the roast rest for at least 20 minutes before you carve it. Do not puncture or cut it during this time. The juices will be able to return to their place throughout the meat rather than being concentrated in the center.

Answer 3

How big is your roast and is it bone in or out? It's very important to have the roast at room temperature before roasting - it will cook much more evenly this way! Also - make sure you have an instant read thermometer or a probe thermometer - this is the best way to assure you have brought it to the desired temperature, without over cooking. (I like to do mine to 135 for medium-rare). Also be sure to let it rest about 20 minutes before carving, giving it just enough time to let the juices settle and redistribute.
I prefer mine with just kosher salt and pepper, rubbed with a bit of garlic before roasting - simple and wonderful!
For either bone in or boneless, I like to start mine in a hot - 450 - oven for 30 minutes and then reduce to 325 until the internal roast temperature reaches 135.
I hope that helps! Happy New Year!

Answer 4

You have gotten some excellent ideas and recipes. I like to make my roast in the indoor horizontal rotisserie (such as Ronco, Sunbeam, or whatever). Turns out perfectly. Takes about 18 minutes per pound. I make my own rub with mustard, pepper, honey, lime juice, garlic, and rosemary. I add a little oil if needed. I make the rub to taste.

Good luck.

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Answer 5

i've got in no way cooked a primary Rib roast, yet i will remark on the different aspects of your question. 2.6 kg converts to very almost 6 lbs (US) in case you have 3 hungry adult males, certainly one of which could consume for 2 (describes me to a T) i will definitely consume a million lbs on my own - plus aspects and prefer extra. in case you prefer left overs for yet another . . . additionally remember that the bone counts into the accepted weight of the roast! you fairly don't have 2.6 kg of meat on my own. you in all probability have extra like 2.a million kg of meat or much less - remember the fat! fat is heavy. So, via my calculations, you have a million pound according to man or woman. With that roast, you could finally end up proscribing your intake. yet although, i'm certainly one of those adult males that ought to rival Adam from guy vs. food.

Answer 6

Season meat with oil, salt, and pepper...pan sear in oil until all sides have crust... loosely cover and slow/low cook at 250 for @ 2-3 hours....uncover and cook at 500 degrees until outer crust becomes firm...@ 20 minutes or less. Yum!

Answer 7

This Garlic Prime Rib recipe is a favorite of mine- http://allrecipes.com/Recipe/Garlic-Prime-Rib/Detail.aspx