Here's a guide to perfect prime rib. Enjoy! That's what we're having for dinner, too, and don't forget the Yorkshire pudding!

Here is a link that might be useful: Perfect prime rib

This is a wonderful recipe that I used for my first prime rib years ago. I've used Ann's high heat method with great results too. I don't have that here at work but will post it later tonight if you would like.... unless Ann beat me to it.

THis is a great recipe for the leftover bones if you have any.

Posted by: Ruthanna (My Page) on Thu, Dec 19, 02 at 11:20
This isn't the answer to your question but be sure to save the bones and the next night, you can have Devilled Beef Bones for dinner. Rub bones with cut garlic cloves, then sprinkle with Worcestershire sauce and rub it in. Spread on both sides with a spicy good-quality prepared mustard. Roll ribs in fine dry bread crumbs. Bake at 400 degrees for about 15-20 minutes or until crumbs form a crispy coating and meat is warmed through. Serve with plenty of napkins.

David

Here is a link that might be useful: Roast Prime Ribs of Beef with Pink and Green Peppercorn Crust and Red-Wine Pan Sauce

Here is another site, a friend sent me this weekend.

Enjoy!

Here is a link that might be useful: Perfect Prime Rib

I make this for Christmas Eve every year and it is excellent!

HERBED RIB ROAST
Active time: 30 min Start to finish: 11 hr
For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil

For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

Cook roast: Let roast stand at room temperature 1 hour.

Preheat oven to 450F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

Cooks' note:

 Roast can marinate up to 24 hours.

Makes 8 servings.

If you don't have one already, get an instant read thermometer. It doesn't have to be expensive; something in the $10 to $20 range like the one at the link would do. (Of course if you wanted to spring for a $100 Thermapen, that's fine too.)

It takes a lot of the guesswork out of the process.

My recipe is really easy and turns out perfect everytime. Buy Everglade Seasoning at your grocery store. It has the just right combination of spieces. Rub it all over the roast. You can cut the top fat if you want to get the seasoning into the meat. I put the roast on a rack in a shallow pan and add just enough water to cover the bottom of the rack. Bake in a 325 degree oven. We like our meat on the med. well done side so it takes mine about 3 hours for a 4 1/2 lb roast. I watch it closely the last hour and use a meat thermometer. Use the drippings and make gravy - the bits are wonderful flavoring. Makes great leftover sandwiches.

The best prime rib I've ever had. I added the note after the first time I tried it.

Recipe from AnnT

My Note: this recipe will result in very rare beef. If you like it less rare reduce the temp of the oven once these instructions have been completed and use a meat thermometer to cook it to your taste. This method produces a brown crust and the best prime rib I've ever had by far. James

High Heat cooking Instructions
==============================
. General Instructions (for Barbara Kafka's "Roasting A Simple Art")
"Different meats and different cuts have different cooking times. That's
why there are recipes. I did try to find a universal rule so that I could
say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per
pound," and then describe the exceptions. It didn't work. Timing is as
much a factor of fat content, bone content, and the shape of the roast as a
specific kind of meat.

The only easy rules are for boneless loin of pork or beef (the shell or
strip) and venison and beef fillet. They always cook in the same amount of
time since the only way they increase in size is according to their length,
which will not influence the cooking time."

This is her recipe for a Simple Rib Roast

4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound
standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered
Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red
wine for deglazing 1 recipe for Yorkshire pudding.

Roast should be at room temperature, not taken directly from the fridge.
Place oven rack on the second level from the bottom. Heat oven to 500°F.

Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The
large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the
garlic, is using, under the fat and spread remainder under the meat.
Season well with salt and pepper. Roast for 45 minutes. With meat in
oven, reduce heat to 325° and roast for an additional 3 minutes per pound.(
i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes)
etc..Increase heat to 450°F and roast for another 15 minutes regardless of
size. Meat temperature should read 135 on an instant - read thermometer.
If you like it more rare, reduce the additional 3 minutes per pound to 2
minutes or for less rare, increase the 3 minutes to 5 minutes.

Remove roast from oven. Transfer to a serving platter. Pour or spoon off
excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high
heat and add wine. Deglaze pan well scraping with a wooden spoon. Let
reduce by half. Pour liquid into a small saucepan and reserve.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Yorkshire Puddings
==================
Source: Barbara Kafka

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast

Put the eggs in a large bowl and beat with electric beater for 1 minute.
Add salt. Alternating the flour and the milk, add to the eggs. Beat only
until all ingredients are well combined. Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let
heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15
minutes.

Yorkshire Pudding for large size roast

9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat

Make same way and pour into larger heated roasting pan.

I usually make the smaller recipe and sometimes make the Yorkshires in a
muffin tin. I can get 12 large Yorkshires from the small recipe.

Thanks guys! I have been debating on the high heat method (Thanks Jim per Ann per Barbara!) or the low and slow. I think I'm gonna have to get that instant read thermometer (Thanks Arly) in either case. Now I have to brave Target today (since I have a gift card for them). Yorkshire pudding is definitely going to be on the agenda!

Duane

Duane, I'd suggest you get a probe thermometer that you insert into the middle of the roast with the thin cable coming out of the oven door. Then you set the display part to the internal temperature you want. Many probe thermometers will beep a warning when you are within 5° of the temperature you want. This is successful both with high heat cooking and low and slow and saves you opening the the oven door (and losing heat) to check the temp.

You should be able to find one at Target for under $25.

We're have prime rib for New Year's Day.

Lee

I am going to go today and I believe the butcher advertised semi boneless. I am not sure what that means. Could someone please shed some light on it and do I cut the meat from the bones and then tie it back together for roasting? I have only made one of these and we screwed it up. A 100.00 piece of meat that no one liked. But being the adventurous type I am hip to try it again. I am going to take the above advice and get a better thermometer. TIA

Jazzy, I think most standing rib roast is semi-boneless, but I could be mistaken. It just has those bottom ribs. I would roast anything with the bone in....I think that locks in the juices. The digital thermometer was worth the 15.00 bucks I paid for it at Target. I roasted mine at 500 for 45 minutes and then lowered the temp until the temp was near where I wanted it, then took it out and let it rest for 1/2 hour. Perfect. Good luck! I ate my leftovers in the morning with hash browns and eggs!

Duane

Thanks so much dukerdawg, I went and got the digi thermo and it's no longer 15. but almost 22. but will be worth every penny if I don't ruin another expensive piece of meat. Thanks for the tip on how to cook it. The butcher said the rib in would add more flavor then the semi boneless so that is the way we went. I asked him how much for a group of 8 and he said close to 1 lb. he said he always cooks much more then that and never has any left overs. So I have an enormous side of beef. Should I cook the whole thing its almost 12 lbs or is that way way too much. I know there is probably going to be shrinkage and i don't mind some left overs, what do you think?

I would cook the whole thing. You probably are having more people than I did for Christmas. I had just me, my dad and my wife...and they ate very little and I really didn't have a whole lot left over for leftovers at 5.5 pounds. I did save the bones and a small portion of the meat to make a soup stock. That will happen today in my new 5 quart dutch oven from Aldi's for $29.99! (Okay, just for that purchase alone I take back everything I have said about Aldi..the darn thing is beautiful!)...okay back to topic at hand....! Have a great dinner and enjoy that prime rib!You're making me hungry for another one!

Duane

I second Duane's suggestion to cook it all.
IF you have lots of leftovers, you can cut "steaks" from it and re-freeze. When you want one, thaw and sear quickly in a very hot pan for a fantastic rib steak dinner!
You can also slice thinly for sandwiches.
Then make stock from the bones. I just put 2 Pint-and-a-half containers of stock in the fridge and used one to make a big batch of chili.

Enjoy your roast.
Deanna