I started a row in the GD. Anybody got a good recipie for prime rib?

[commander bunnypants]

I am dying here. need food?

CB

[Cadence]

1. Prime Rib Recipe- this is truly excellent.

1 standing rib roast, any size

1 ROAST

Start three hours before desired serving time. Preheat oven to 400 Place roast in oven and cook 1 hour. Turn oven off oven after 1 hour. Keep the oven door closed! 45 minutes before serving, turn the oven to 325 The temperatures given here are for high altitude. For sea level cooking, lower each temperature 25 degrees.

Note: Cooked this way, the roast beef will be a juicy medium-rare and perfect every time.

< Total cooking time is 3 hours.>

[hickman1937]

2. Here ya go, take your pick.

http://web.foodnetwork.com/food/web/searchResults?searchString=prime+rib&site=FOOD&searchType=Recipe&GoSearch.x=18&GoSearch.y=11

[nothingshocksmeanymore]

3. yeah...here you go

Roast Prime Rib of Beef with Pink and Green Peppercorn Crust


8 lbs standing rib roast (4 ribs, trimmed)
recipe for crust

2 teaspoons allspice berries, crushed
3 tablespoons pink peppercorns, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed lightly
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt


recipe for wine sauce
2/3 cup dry red wine
2 cups beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water


1. Let rib roast stand at room temperature 1 hour.

2. Preheat oven to 500F.

3. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.

4. Pat beef dry and season.

5. In a pan, roast beef, ribs side down, 30 minutes.

6. Transfer beef to a platter.



7. Reduce oven temperature to 350F.

8. Return beef to roasting pan, ribs side down, and spread with peppercorn paste.

9. Roast beef 1 – 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.

1o. Transfer to a cutting board.

11. Let stand, covered loosely, alteast 20 minutes and up to 30 minutes before carving.


12. Make sauce: Skim fat from drippings in roasting pan.

13. Add wine and deglaze over moderately-high heat, scraping up browned bits.

14. Boil until reduced by about half and transfer to a saucepan.

15. Add broth and boil 5 minutes.

16. In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.

17. Bring to a boil, whisking, and boil 1 minute.

18. Season.


FOLLOW THESE INSTRUCTION PRECISELY AND YOU WON'T BE DISAPPOINTED

Prior to cooking I take a small container of heavy whipping cream, a whole container of horse radish and a teaspoon of sugar and I whip it into a horseradish cream sauce with my mixer and let that stand in the fridge for a couple hours