Anybody want to share?
I’m going to do one with some red potatoes and asparagus on the side.
You’re making me hungry. We did the prime rib for Christmas. Just followed the recipe that came with it from the grocery store. FWIW, don’t over do it. Let the flavor of the meat carry the day. Red potatoes and asparagus on the side sounds great.
First, you need to let it sit and become room temperature. If some parts are cold and some are warm, then it cooks unevenly. When it is room temperature, I slit little cuts in the meat, maybe about half an inch deep over. This lets your rub go deeper into the meat I think. After you cut some slits, rub some olive oil all over the meat, this will enhance flavor and create a crust texture. Then you rub your mix on. Salt, Pepper, Garlic Powder, Onion Powder and Rosemary. Be generous because the flavor soaks into the meat, so it needs to cover the whole roast. Put it bone side down in your pot. I dont know how big your roast is, but any size start it off with the oven at 425. This will sear it and create a nice crust. After 15 minutes, reduce the temp to 325. Let cook until your thermometer reads 125-130 degrees fahrenheit internally which will become a perfect medium. Make sure when you stick your thermometer in, its in the thickest part of the meat and you are not touching bone. I dont know how big your roast is, but let it cook for at least an hour and a half before you start checking the temperature(unless your roast is below 7 lbs, then after an hour at 325 check it) also every time you check it, baste some of the side with the natural jus that will be coming out.
after it reaches 125-130 internally, take it out and quickly cover it with foil, this will allow it to continue cooking, and also let the flavor and juices flow through the meat. Let sit for about 30 minutes it will be perfect. Carve and serve with the juices.
The problem with dillinger’s method of cooking is that in order to get med rare in the center, the ends tend to overcook. That’s fine if you have a large roast or are serving people who like their’s cooked differently.
With a small roast, or if everyone likes it cooked the same…properly med rare , here’s what you do…
Season however you like. I rub with some roasted garlic and Montreal Steak seasoning, but to each his own. Place in a 220 degree F oven with a good meat thermometer in the center. Leave it alone until an internal temp of 118 deg F is reached. Immediately remove and cover with foil. The temp will continue to rise as the meat rests…while that happens, bump your oven temp up to 450 deg. Once the meat temp stops rising, usually around 122 deg or so, pop it back into the oven to sear the outside. Another 10 minutes, or until the crust is to your liking. Remove and allow to rest one more time for another 10 minutes. The roast will be absolutely perfect and consistently cooked from one end to another.
Another nice thing about this method, is that when you’re cooking a large meal, like Easter dinner, and timing of all the side dishes is a challenge, you hold the rib roast out before the final high temp sear until everything else is about done.
edited to add…whichever method you use, the others are right, you must allow the roast to come to room temperature before cooking. Plan on at least 2 hours for that.
Enjoy!
Assuming you meant a recipe for the meat, and not menu suggestions…
I have cooked bone-in rib roast (“prime rib” is a misnomer, as it conflates the cut and the quality) about half a dozen times in the past couple of months, as we’ve discovered that my 10 year old daughter loves it. Let it sit out for an hour to get to an even room temperature. Tie it so the belt of muscle on the outside doesn’t pull away when cooking and overcook. Generously salt and pepper it all over (my good friend suggests the slitted garlic bit). Heat up a bit of oil in a heavy skillet, and brown the outside all over, about 10 minutes. Put it on a rack in the oven at 250, with a meat thermometer in the middle of the main muscle, and cook for 2.5 to 3.5 hours, depending on size of the roast, until the thermometer reaches about 128. Let it sit for 20-25 minutes, and the temp will rise to about 135 for medium. Cut off the bone and slice.
A local supermarket has select (the lower of the three grades) bone-in rib roast for $4.99-$5.99/lb! Costco had choice for $5.99/lb recently. I can’t imagine buying prime at north of $15/lb, especially since the lower grades are about as tender, and the extra fattiness makes them tastier.
A local supermarket has select (the lower of the three grades) bone-in rib roast for $4.99-$5.99/lb! Costco had choice for $5.99/lb recently. I can’t imagine buying prime at north of $15/lb, especially since the lower grades are about as tender, and the extra fattiness makes them tastier.
Prime should be better marbled then either choice or select (the marbling is most of what makes it prime)…
I don’t think that I would do a prime roast, but steaks are fun every once in a while (esp. the dry aged ones, but then we get really expensive).
A local supermarket has select (the lower of the three grades) bone-in rib roast for $4.99-$5.99/lb! Costco had choice for $5.99/lb recently. I can’t imagine buying prime at north of $15/lb, especially since the lower grades are about as tender, and the extra fattiness makes them tastier.
Prime should be better marbled then either choice or select (the marbling is most of what makes it prime)…
I don’t think that I would do a prime roast, but steaks are fun every once in a while (esp. the dry aged ones, but then we get really expensive).
Actually it’s the distribution of the marbling (fat) that plays the largest role in determining grade (as I understand it). From that perspective, in a prime rib roast, you’ll tend to get more evenly distributed fat and thus, better flavor throughout. You’re right though, you pay for it. About $16/lb around here, but for us it’s worth it, at least for special occassions.
Yeah. I think that beef is graded 2x. Once “on the hoof” and once after slaughter. I think that it would be tough to tell how well (and by well I meant the distribution) marbled it would be. But its probably like anything else, if that’s your job, you’re probably pretty good at it. I remember seeing a show on Peter Lugar’s in NYC. They would go and buy beef (I guess the whole short loin) in the meatpacking district, and they combed through the stuff that was graded prime, for an even finer selection. Then they brought it back and dry aged it in their restaraunt.
When my father in law was in vet school they had to judge/grade cattle on the hoof, and then see it after slaughter to confirm their grading. From what he says, you would never confuse a prime steer with a select or choice steer, but not all steer that look prime on the hoof will be prime after slaughter. He laughs at the current marketing push of “angus” and says that its complete BS that anyone could taste the difference between Angus and Hereford… But, at our local supermarket, the angus branded beef is much better then the non branded beef. Maybe just a different supplier, but you can tell by looking at a steak which you would prefer to eat.
I remember seeing a show on Peter Lugar’s in NYC. They would go and buy beef (I guess the whole short loin) in the meatpacking district, and they combed through the stuff that was graded prime, for an even finer selection. Then they brought it back and dry aged it in their restaraunt.
I saw that show! I immediately place “a pilgrimage to Peter Lugar’s” on my list of things to do before I die… 
split beef is graded via a variety of factors: Maturity (judged by rib size and roundness/thickness), Marbling and then texture.
The grades, prime, choice and select have various sub-grades.
As far as the consumer is concerned, marbling is the primary factor in grade - prime beef has more intramuscular fat than the others. The prime we see in the market, in most cases, is low grade prime; the better stuff goes off to (name your favorite here), hotels and select vendors.
The CAB program and Cargil’s “Sterling” program do a reasonable job of getting decent beef to the masses. “Certified Angus Beef” program stuff at the grocery store is usually above mid-grade choice (although you have to watch out for maturity and texture as they can get sloppy) and the Sterling program usually presents the best choice they can find.
Thanks for the tips everyone. Re: timing, is there a rough guideline as to how many minutes/pound?