Prime Rib ??????
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  1. #1
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    Prime Rib ??????

    I finally convicnced my wife that she could have the burnt ends of a prime rib and there wouldn't be any pink in them , much less the slices I want that could still "Moo" if you looked at them like I do. I know you want to cook them as hot as the fires of the neatherworlds as possible. Questions??? Gas Grill that will get to 800 degrees or Lump Charcoal that I can get to 600 degrees (in a ceramic cooker without baffle plates). Also, what seasoning and is it a rub or would you inject it.

    Simpler question, anyone have a recipe? This will be my first prime rib attempt ever! I know to have plenty of horse radish either minced or a horse radish sauce (for me). Any help would be appreciated.
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  2. #2
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    Don't know or have the answers to your questions, but I sure plan to stay tuned in and learn a thing or two.

    Thanks for asking!!!
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    Seasonings should be dry; salt, pepper, garlic and rosemary after a light wipedown with olive oil. You'll want to use kosher salt. YOU DO NOT INJECT A PRIME RIB ROAST...EVER.
    Cooking times and temps depend on whether it's a standing rib roast with the actual bones attached, whether the bones have been frenched (trimmed up like in the fancy pictures), if it's a full boneless rib roast or if the cap has been removed and you just have the heart of the ribeye. The size also matters in regards to cooking time. Typical Prime Rib roasts are 3 or 4 bone unless you score a massive deal like my wife did on Sunday (Nolan Ryan Prime cut Angus prime rib roast trimmed up for $5.49/lb) where she got a full 7 bone. Cooking temps should probably be in the 375-450 range, not 6-800 max temps that you have available. I generally go 500 for about 40-45 mins then turn off and SEAL THE OVEN for an hour and a half. No looking, no peeking, no smelling, ONLY drooling allowed. Ideally you'll want a remote temperature probe. It should be done in a pan on a rack to allow complete air circulation around the roast. The burnt drippings make the best Au Jus you've ever had.
    Rare - 120
    Med Rare - 130
    Medium - 135
    Med Well - 140
    You ruined it - 150+

    Take the roast out of the fridge at least 1.5-2 hours before prep and cook time. this allows it to come up to room temp so you don't have such a massive swing in temps which will toughen the meat. Always stop the cooking process 5 or so degrees below your desired temp and allow to rest. the rest will push the internal temps up by that 5 degrees giving you a perfect roast. Let me know if you have any other questions.
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    Rub it down with salt and pepper. Encase it in a kosher salt and water mixture (think cement) and roast in in the oven for a couple hours on low heat. Crack the salt coating off and serve it. Best prime rib ever. Hang on, I'll find the recipe.
    Last edited by stupimlico; 11-27-2019 at 10:26 PM.
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    We just did a 4.5lb Rib roast last Saturday. Our local store with an actual butcher had them on sale. We have a roasting pan with a roasting rack in it and all I can say is OH BOY am I glad I'm a carnivore!
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    https://www.instructables.com/id/How-to-Cook-Prime-Rib/
    This is more or less what I did. When you get the cut(if you don't have it already) ask them to leave the fat on. Cook it bone side down.

    The meat nearest the bones tastes like butter.

    I should add, in no way am I a cook, I've done this twice and I couldn't have turned it better either time.
    Last edited by stupimlico; 11-27-2019 at 11:43 PM.
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    The salt rub is a good idea. Plain Kosher salt (not iodized) and ground pepper. Sear it if you want on the fat cap side (my preference), then roast it fat cap up at 375F until the internal temp reaches 120F (you DO have a roasting thermometer, right?) Roasting pan with a raised rack preferred. Then take it out and LET IT REST!! Up to 1/2hr to 3/4hr depending upon weight. Heating a meat protein makes it contract and all the internal fluids (juices) squeeze out to the extremities of the flesh. Letting it rest lets the proteins relax and the juices re-infiltrate back into the center of the flesh. Ever cut into a piece of meat after it has come right off the heat? Notice how after a minute or two it is laying in a pool of blood? Letting a roast rest gives you that nice pink color from edge to edge and nice juicy cut. Deglaze the pan with red wine (you ARE serving a nice Merlot or Cab? A Zin would also be appropriate) and then throw in a sprig of rosemary and a few sprigs of thyme. Add a cup or so of demi-glace if you have some (beef stock will suffice also) and bring it to a boil to boil off the alcohol. Strain the pan sauce and you have a nice jus to go over your prime rib. Classic French country cooking. Sounds like good eats!

    And I would never, ever, EVER, NEVERNOHOW, inject a prime rib with anything!! Blasphemy!!! Also, some folks like horseradish with their prime rib. Not my thing as I think that horseradish overpowers the flavor of the beef. It IS a prime rib after all. But if some folks want horseradish, ok. That'll be $3.95 additional for a side of the stuff.


    EDIT/ADD: Peacemakers point of taking the roast out of the reach-in and letting it come to room temp is absolutely correct (thanks Pm). You do not want to shock the flesh with a dramatic reefer to oven temperature shock. Even good to do with steaks; let them come to room temp (70-72F) before grilling them. Also, I prefer not to French my prime rib. Frenching removes the deckle from the end of the bone (that little fatty area at the end of a prime rib cut) that I think provides additional flavor and tenderness. However, a beautifully Frenched prime rib makes a really dramatic presentation. A Frenched prime rib cut is sometimes called a 'Kings Cut' or 'Tomahawk Cut' or 'Cowboy Cut' in restaurant parlance. But DO NOT put those silly paper frillies (known as 'Chop Frills') on the ends of the bone. Silly, if you ask me. Sometimes we Chefs come up with goofy ideas. Frilly paper booties on chicken legs and rib bones are one of them!

    Bon Appetit!!
    Last edited by chefduane; 11-28-2019 at 12:26 AM.
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    I got this, oil-less turkey fryer. infrared heat convection cooker.https://www.charbroil.com/the-big-easy-oil-less-fryer
    Yea, it does turkey but it's a convection oven like no other. I do a whole sirloin for Christmas. All you need is a good meat probe and know to add 4 to 5° to the temperature your looking for. It really cooks red meat better than turkey.
    https://www.charbroil.com/cook/big-e...me-rib-recipe/
    Last edited by Ickthus; 11-28-2019 at 01:37 AM.
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    I personally like a natural gas grill, too lazy and impatient to do charcoal. Old friend from Texas years go would say " knock his horns off, wipe his butt and send that young bull in here, I'm hungry."
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    After reading all of this, there ain't no way that todays turkey and ham are going to cut the mustard. But you can bet your sweet bippy that after all of the Black Friday sales are over I will be heading out pick up a Prime Rib Roast.

    Happy Thanksgiving my Friends!!!

 

 
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