Questions about Prime Rib

[mandyky]

What cuts of meat can be used?
Is a London broil ok?
I love spicy food - got a favorite coating/marinade?
I like my PR rare - what temps and how long?
I have read that you leave the meat out for an hour or two at room temp for even cooking. Is this true if you want it rare?
Do you bake or grill yours?


Thanks in advance!

[NMDemDist2]

1. prime rib is NOT London broil

it is the best part of a rib roast (usually called "Bone In Ribeye Roast), ask your butcher and be prepared to pay some ducats for it

I just can't imagine marinating a good rib roast, why spend all the money and disguise the taste. Many folks do like to rub it with spices first as do I, but don't over do it. If you like it spicy, invest in some good strong horseradish and have a ball

the roast will have well cuts on the ends and as you get closer to the middle you will get the rarer cuts. Be sure to invest in a meat thermometer if you don't already have one


London Broils are nice too, but much tougher so they are great to marinade.

Google "Prime Rib Recipe" and look around for one that sounds like you would be comfortable with and then invite me over that night :evilgrin:

[Eurobabe]

2. you want standing RIB ROAST with bones on it

Use kosher salt and fresh ground pepper, rub on exterior, make sure roast is at room temp when you put it on low temp oven. We had an organic Rib Roast at Xmas, it was fantastic!!!

[NashVegas]

3. Don't Put It In a Turkey Fryer!

LOL. Someone I know actually did this.

[NMDemDist2]

4. well that was a pricey experiment huh?? LOL n/t

[NashVegas]

5. No Kidding!

thank goodness it wasn't my $100 that went down the peanut oil drain.

[mandyky]

6. Yeah, looked on Omaha Steaks

and they want 79$ and that is a special price, normal was $111, I think.

[eleny]

7. Around here it goes on sale at holidays

I find it for 1/2 the usual price. So, you might want to wait.

All I do is sprinkle salt, pepper and maybe a bit of garlic powder on it. And one thing that's important for even roasting is to make sure the oven is clean. I run the auto clean the day before I make a rib roast. They're a very special, tender and flavorful cut.

[Babette]

8. I cooked a prime rib a few weeks ago....

I had a thread here...
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x2352

OK- I don't know if that will link, but it's about 4 pages back, titled "Bought a bone-in 1-3 rib-eye roast...."

In this thread I had a link to a recipe for cooking it. Turned out really nice.

[mandyky]

9. Thanks, link worked

I'll look over that advice too! I've only had prime rib when I dine out, and so this is a new one on me.

[Rabrrrrrr]

10. I cooked one for the first time at Christmas

it was utterly easy. I went with Julia's Child favorite way to do it. She said she's tried many different ways, including all the "cook it for a few hours, turn the oven off, let it sit for blah blah number of hours, and heat it up again" methods and blah blah blah but her favorite recipe is this:

Put rib roast in shallow baking pan, fat side up, in a 325 degree oven until done; baste with its own fat. One hour into cooking put diced onions, carrots, and celery in the roasting pan.


That's it. That's how I made mine, and it came out BRILLIANT. I deglazed the pan with some beef broth, with the veggies still in the pan, to make some jus (which most people erroneously call au jus, which means "with juice"), strained the whole deal, and it was wonderful. I also coated the rib with cracked pepper and sea salt.


Totally easy. Forget all the complicated stuff.

[NMDemDist2]

11. I knew I had her book in my cookbook section for a reason

thanks for the report :)

[Rabrrrrrr]

12. Her "The Way To Cook" is the best $40 investment I've ever made

When I bought it, when it was published, that book cost me almost 8 hours of labor (I was making ca. $5 an hour). It was a hefty decision. Thankfully, I was having girlfriend problems, so wasn't thinking logically and snatched it up without much hesitation.

I constantly reference that book. If I had to pare down the cookbooks to just one, that's the one that would stay.

[Stinky The Clown]

14. Amen!

[imenja]

15. We've done the oven off trick twice

the first time we had a boneless roast and it worked out great. The second time we tried it with a bone in roast and it wasn't done when it was supposed to be. We put it back in the oven for a while at cooking temperate and it was delicious. I'm generally not a beef fan, but I love prime rib. I'll try Julia Child's version next. She knew how to cook.

[nothingshocksmeanymore]

17. Best way is to use a meat thermometer and take it out at 135

Let it stand for a bone-in roast as the bones continue to cook the meat after you take it out

[Stinky The Clown]

13. The term "Prime Rib" does not relate to value or a roast

It means a "primal" cut of beef. In this case, the rib. The diagram below shows the rib along with all the other primal (prime) cuts.



Now, the "Prime Rib" you buy at the grocery store is not the entire primal rib (obviously). It is trimmed and sized, usually by the number of rib bones. It is called by many names, none of which are officially recognized. "Standing Rib Roast" however, is commonly accepted to mean a reduced number of ribs. By the way, the cut used in restaurants is called a "109 Rib" which is an official name for the sub-primal cut that has all the ribs but is trimmed of the backbone and short ribs and is oven ready.

All of that is background. Any grocery store meat department employee will know what you want if you ask for a prime rib. The only thing you need to know is how much you want. Figure two portions for each rib bone in your roast. Just slice the cooked roast along the bone. One portion has the bone, the next portion doesn't, and so on. For smaller portioning, have your grocery store meat dept employee cut the bones off but then tie them back in place. The roast will cook the same, but when done, you simply cut the string, remove the bone, and slice the meat as thick or thin as you want with no bones to get in the way.

By the way, the bones make great barbecue or can be used to make beef stock.

[nothingshocksmeanymore]

16. Prime Rib with a Green and Pink Peppercorn Crust

This is my family's favorite thing I make

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