My SSR: Originally Smokin Asphalt 03 #00099 now kustom graphics, tu-tone Kandy Lime Green/Pearl White
Prime rib opinions....
Alright.
I'm thinking about going away from the usual ham or Turkey dinner for this Christmas.
I've been scouring the internet looking for an exquisite Prime rib recipie.
Most all of them have rub of various seasonings on the exterior (which I expected). What I found distrubing is that each one has differant temperatures for the cooking with shorter or longer times.
The one that seems to be the best cooking theory to me is one that:
Pre heat oven to 350
Place seasoned roast in and cook for one hour.
Turn heat down to 250 and continue to cook for 30 minutes.
Turn oven off and allow roast to simmer in the oven for two hours.
DO NOT OPEN OVEN FOR ANY REASON DURING THIS TIME.
Check meat temp to be at least 125 degrees. Reheat at 150 if needed. or serve as desired.
ANother one says to:
Preheat oven to 500-550
Place seasoned roast on oven for 15 minutes
Reduce heat to 325 and continue to cook for 8 minutes per lb.(10lbs. = 80 minutes).
Turn heat off and allow to cool 30 minutes in oven.
SERVE AS DESIRED.
One more says to:
Pre heat oven to 450
Place roast in oven for 20 minutes
Reduce heat to 325 for 1 hour.
Turn oven off and allow to cool for 20 minutes
SERVE AS DESIRED
SO MY QUESTION TO YOU IS?
Which one sounds like a better cooking theory for the juiciest melt in your mouth prime rib?
__________________
Go fast till you see GOD, THEN HIT THE BRAKES!!!!
Non of above. Here in CA, we BBQ. Yes, even in December.
Knowing you're the out door kind of guy, you got to try BBQing that prime rib. How to Cook Prime Rib Prefectly!
My SSR: 2004 Ultra Violet #11012 born on 04 June 2004
Quote:
Originally Posted by RUN ROD RUN
Non of above. Here in CA, we BBQ. Yes, even in December.
Knowing you're the out door kind of guy, you got to try BBQing that prime rib. How to Cook Prime Rib Prefectly!
YUCK!
Quote:
Originally Posted by sangus
Low & Slow cooking temp & times is what I use for any beef.
That's how we did it at the restaurant I managed for 20 years Best prime rib along the Colorado River Valley.
Which ever method you try I would definately use a meat thermometer. Especially if you turn the oven off. Place it where you can see it through the oven glass. You don't want to be surprised with raw meat. OR MAYBE YOU DO
Your red recipe will give you the best bang for your buck if your doing it yourself. The hotter temp at first will sear the meat, keeping the juices in, allowing it to slowly cook and keep all the flavor in
My SSR: Originally Smokin Asphalt 03 #00099 now kustom graphics, tu-tone Kandy Lime Green/Pearl White
Some of the suggestions are valid.
I have to agree with the YUCK on the bbq'd PRIME RIB.
bbq'ing is for a lesser meat not the top of the line prime.
I prefer my prime rib cooked med rare. Warm and melts in your mouth.
I've got a friend that graduated one of the top Chef schools in the country. Always made a great prime rib. Since I haven't seen him in a while I'll have to track him down and see what his suggestion is for temps and where he might get it nowadays. A few of our good meat shops have close recently ( older folks that wanted to retire). So our choices are gettting a bit slim.
May be I'll just find a good healthy steer walking around and go cut me slab as it walks by (LOL) He shouldn't miss a meer 10 lbs should he?
__________________
Go fast till you see GOD, THEN HIT THE BRAKES!!!!
My SSR: Originally Smokin Asphalt 03 #00099 now kustom graphics, tu-tone Kandy Lime Green/Pearl White
Using a meat thermometer is a definate have to.
I've got two or three various ones. As some work better on certain cooking items.
Tossing around the idea of using the Nesco to cook the meat, leaving the oven available for other things like Garlic/cheese biscuits, and Cheesy Ranch seasoned red potatoes.
Top of the stove will be for Steamed carrots and Green beans, and a side of Au jus.
Cold sides will probably be Cottage cheese and Peaches, Fruit salad, and Carmel apple salad.
Not sure if I'll make a couple pies or not. If I do it will be Apple, Cherry, and Cheese cake.
If you couldn't tell from the menu. Wi (we) Like our Cheese here in Wisconsin.
Even had to bring a couple tubs of local cottage cheese down to the Wife and Daughter at thanksgiving cause the stuff in KC JUST ISN'T RIGHT, When you're used to good cheese from Wisconsin.
Keep the tips and recipie's coming.
I still haven't decided on which recipe to cook with, but the high 15 minutes then low for the remainder seems about the most desired.
__________________
Go fast till you see GOD, THEN HIT THE BRAKES!!!!
Sounds Good!! Agree with Thumper... a hot oven to sear it... then low and slow ... Funny we have decided to do something different this year too! Going old school for Christmas away from what we've done in recent years... Roast & yorkshire puddin' YUMMMMMM
I've got two or three various ones. As some work better on certain cooking items.
Tossing around the idea of using the Nesco to cook the meat, leaving the oven available for other things like Garlic/cheese biscuits, and Cheesy Ranch seasoned red potatoes.
Top of the stove will be for Steamed carrots and Green beans, and a side of Au jus.
Cold sides will probably be Cottage cheese and Peaches, Fruit salad, and Carmel apple salad.
Not sure if I'll make a couple pies or not. If I do it will be Apple, Cherry, and Cheese cake.
If you couldn't tell from the menu. Wi (we) Like our Cheese here in Wisconsin.
Even had to bring a couple tubs of local cottage cheese down to the Wife and Daughter at thanksgiving cause the stuff in KC JUST ISN'T RIGHT, When you're used to good cheese from Wisconsin.
Keep the tips and recipie's coming.
I still haven't decided on which recipe to cook with, but the high 15 minutes then low for the remainder seems about the most desired.
now that we have helped with menu and gave directions on the cooking of the meat....
where is the invite to your place for this special meal?????
Last edited by blueroadster06; 11-30-2011 at 11:41 PM.
I totally agree that the thermometer is the most important part.
An overcooked prime rib is useless (at least in my book).
We have a bar/restaurant very close to our house that does prime rib every Saturday...one of the best that I've ever had.
For $20, I can't beat that price doing it at home.
I have one of those "set it and forget it" Ronco units.
I've done a "standing rib roast" in it and it does OK but it's a jobcleaning up the mess afterwards.
The AutoGuide.com network consists of the largest network of enthusiast-owned enthusiast-operated automotive communities.
AutoGuide.com provides the latest car reviews, auto show coverage, new car prices, and automotive news. The AutoGuide network operates more than 100 automotive forums where our users consult peers for shopping information and advice, and share opinions as a community.
Best prime rib along the Colorado River Valley.
100%, DZH . . . what's with all that work and fuss?
! 
Linear Mode
