Prime Rib

18 years ago

Hi there,

I am visiting from the KT, and begging for directions to cook a prime rib. My family has always had some sort of beef for Christmas dinner, but I have never cooked the prime rib requested this year.

Any help at all will be very much appreciated!!

Merry Christmas to you all and blessings in the new year!

Jaybird

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Comments (12)

Terri_PacNW
18 years ago
Hey Girl...
We now cook it the high heat method, presalted...blah blah blah..AnnT brought all this goodness to our attention..
My brother likes to do it the Paula Deen way...
Paula's Way

High Heat Beef
arley_gw
18 years ago
The two camps are divided as to technique: sear it first and then lower the temp, or cook it long and slow at a low heat.

Both agree, though, don't overcook it!!

Prior to spending $100 or so on a fine chunk of beef, you should invest in a good oven thermometer and a good instant read thermometer (or, one of those Polder units that goes off when the proper temp is reached).

One hint: if there are some in your audience who want it well done, or done more than medium rare, give them the end slices. Alternately, you can slice a piece of the medium rare roast, place it on a flamproof pan, and put it under the broiler for a couple of minutes, or until the right degree of doneness is achieved.

The link takes you to a discussion of a low temp method.

Here is a link that might be useful: prime rib
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I'm unconcerned about using galvanized nails in roasting meat - at least, doing in occasionally. Here is why: Zinc is an essential nutrient, in small quantities. Recommended daily intake is about 11 mg/day for adults. There are zinc supplement pills, if you don't get enough. Upper limit for sustained intake is about 40 milligrams/day. For one-time exposure to zinc, toxic effects start around 100 mg. Each galvanized nail has around 0.6 gram of zinc. So about 15% of the zinc on the nail would have to dissolve into one serving of meat, to get into the range of toxicity. But the zinc coating on a nail won't start melting until around 800 F. This temperature is never reached inside the meat. It never gets above 120 F in there. That is a temperature similar to hot tap water. So I conclude that roughly "no" zinc got into the meat. Nails can have oil and grease on them too, but hopefully I cleaned that off by scrubbing with detergent and hot water.
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As long as the internal temperature is not too high (I think of medium rare as 120F or so), it won't dry out. You can experiment with various interesting approaches. For simplicity's sake, and assuming you're not fanatical about exactly how many millimeters of gray meat you'll tolerate, I would simply do this: - Take roast from refrigerator. Rub meat all over with salt. Let it sit on the counter until it gets to room temperature, 60-70F, a couple hours. - Pre-heat oven to 200F, place roast in oven with probe thermometer inserted in the center. Remove when center's temp is 90F, and wait 1/2 hour for temp to even out. Exterior of roast is hottest e.g. 150F, center is coldest e.g. 90F, as temp evens out the center's temp will rise. If center's temp stabilizes below 110F, put roast back in oven for a bit and repeat until center stabilizes around 110F, or close enough. - Heat empty cast iron pan over high burner for 5 minutes. Squirt some oil into the pan, heat the oil until it is smoking and spitting. Place roast in pan to sear, check it every minute to see if it is crusty and brown enough for you. Don't exceed 3 minutes searing. Because the roast is already close to 110F throughout, you shouldn't have to sear for too long and won't create too much of an overcooked gray band. If you keep the probe in the meat while searing, you can make sure the center temp doesn't get above 115 F. No need to "rest" after searing, you can wait a bit to let center temp rise to the desired 120 F, but if the temp looks like it is going to overshoot, you can slice it pronto. - The pan has to be really! rocket! hot!, otherwise you will turn the whole roast overcooked and gray before you achieve browning. If you prefer, you can instead put the broiler on high, and sear by holding the roast right up in the flames for a minute. The reason I'm suggesting this process is that with a small roast, it makes sense to take special care to minimize the gray band, as it could otherwise be a large percent of the meat. Just putting a 2-3 lb roast into a 400F oven runs the risk of overcooking the meat before you can get a nice crusty sear.
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jaybird
Original Author
18 years ago
Thank you Ladies...Terri, I should have known to ask you first!!!! Now you make me have to think about which will work the best for us!!!
I appreciate both of you for sharing your time to help out!!
Terri_PacNW
18 years ago
My brother likes to do his roast rare..and then simmers the slices to desired doneness in a bit of aujus sauce he makes with the drippings, a packet of aujus and some beef broth or water.(something he learned in the restaurant industry) It's pretty tasty that way too...reheats the meat too. Rare people get their's with a quick dunk, flip then out..those that like it a bit more done, get a little longer simmer.
I think really the deciding factor is what else do you need to do for your meal in the oven? Time plays a role in choice of methods too.
catherinet
18 years ago
I've had trouble over the years finding one that I can consistently rely on. Last year I tried Paul Dean's recipe (the one where you roast it for awhile, then leave the oven off for several hours and then turn it back on for a little bit). That was the best roast yet. But like terri mentions, you really can't cook anything else in your oven with this method. So I usually steam some veggies and make a potato dish on the stove.......and continue to ask Santa for a second oven.
I'm a little concerned that you might be trying this for the first time for people at Christmas. It can be a trial and error thing, and that's alot of expensive meat. Its always better to undercook and slowly add more time than to have it overcooked.
I finally bought a digital thermometer so I can watch the temp from outside the oven.
Good luck!
jaybird
Original Author
18 years ago
Catherine, my thoughts exactly, but I REALLY trust you folks and I do have a good thermometer!! I am not an inexperienced cook, I just haven't done prime rib before. I do have a second oven for the potatoes and bread, so we are good to go there...y'all keep your fingers crossed...you all have given me such good info that I can't fail!!! and it helps that my gang will eat anything that doesn't crawl off the plate ;^)
catherinet
18 years ago
You're making my mouth water just thinking about it jaybird!
I also just fairly recently started making Yorkshire pudding to go with the roast. Its soooooooo easy, and so good.
Good luck and be sure to let us know how it goes!
pkramer60
18 years ago
Jaybird, first make sure you are getting a true Prime rib roast. If not, a standing rib roast,choice grade will do the job very nicely. Stay away from the select grade, such as Safeway carries. Those can be dry and tough.

My all time favorite seasoning that forms a wonderful crust is to mix some Dijon mustard with herbes de Provence and finely minced garlic. Spread this mixture over the entire roast and cook at 350 for 15 minutes per pound. Be sure to add a bit of water or beef broth to the bottom of the pan and add any leftover seasoning to it. It will be a wonderful base for an au jus. Once the raost has reached the desired temp, be sure to let it rest for at least 10 minutes to allow juices to re-collect in the meat.

Enjoy!
msafirstein
18 years ago
On Martha Stewarts Christmas show she had an interesting recipe for Standing Rib Roast. Also the yorkshire pudding demo was wonderful!!

Michelle

Here is a link that might be useful: Martha Stewart
jaybird
Original Author
18 years ago
Catherine...my mouth is watering too.....yum!!!!
Thank you all for the links and the various recipes.... I will be getting the meat from a local butcher...an older gentleman who has been in business for MANY years. I will follow his direction on the purchase of the meat, and all of yours for the cooking... It is bound to be a hit!!!
I appreciate all of you!
holly_bc
18 years ago
As a beef lover, particularly of Standing Rib, this recipe is my method. It comes out perfectly.

Re: "Jaybird, first make sure you are getting a true Prime rib roast. If not, a standing rib roast,choice grade will do the job very nicely. Stay away from the select grade, such as Safeway carries. Those can be dry and tough.

I know different areas call the same thing by different names. That said IME, one sees roasts called Prime Rib which are not at all, some being boneless for goodness sake! A Standing Rib is what you DO want, not a lesser cut at all. If you don't have those rib bones, you will never get the supreme flavor. YMMV

Here is a link that might be useful: Superb Standing Rib Roast
holly_bc
18 years ago
Here is a link which perhaps explains more clearly what I've attempted to explain.

Here is a link that might be useful: USDA Meat Grading

Prime Rib

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