What sides with Prime Rib?
cathyid
15 years ago
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angelaid
15 years agoTerri_PacNW
15 years agoRelated Discussions
Prime Rib for a Crowd ?
Comments (14)Jaybird........here is my grandmother's hamloaf recipe! I am happy to share it. It is a favorite of my family and if my grandmother were alive, she would be 109! She was a GREAT cook and I inherited her personal cookbook with even recipes for all the shortages during the war!!!! Ham Loaf: 2 lbs. ground lean pork 2 lbs. ground lean ham 2 eggs 1 1/2 cups milk 2 cups crushed graham crackers Mix and shaape into a loaf. Put into a WELL(I found out the hard way) greased(or "Pam"ed) loaf pan. Ham loaf topping: 1/2 cup brown sugar 1 1/2 tsp. dry mustard 1/2 cup vinegar 1 can tomato soup Mix and pour over loaf. Bake at 350 for 1 1/2 hours. I usually double this and make two loaves. Just love it leftover too!! And for the prime rib, I don't use any rubs or anything. I just stick it in a roasting bag(the kind for turkeys) and bake until internal temp is about 145. With the Reynolds bags there is a chart to use.....but you can find tons of recipes for rubs and sauces to serve with it online. The one above with horseradish and sour cream sounds wonderful. My SO just uses horseradish, but I might just doctor it up this year!!! Whatever you do, don't be intimidated by a standing rib roast or prime rib. THey are just another type of roast!!!!!!!!! Good luck!!!! Julie...See MoreCalling all Prime Rib experts....cut question???
Comments (10)A little clarification might be in order. This section of meat in the cow is one of the main divisions when cutting meat. Therefore it is known as a primal cut. When it is cut as a roast (as opposed to steaks) it is considered a Prime roast. There is confusion and a lot of debate on the matter because prime is also the highest grading given to meats that meet a certain criteria of quality. But Prime rib is such an accepted term for the cut, even if it does not meet prime grading standards, the USDA gives it a pass and doesn't get anal about the title. You can purchase prime graded roasts at top dollar- most grocery outlets sell the lesser grade "choice". Your actual question though about middle cut is an interesting one and hard to track down. There are some theories that I'll toss out to throw around. An old meat cutter's term for this setion of meat (ribs 6 through 12) is "middle meat". It could be that the store was simply being redundant and selling the idea of middle as being pretty good stuff. After all there is center cut this and eye of that. Another idea is that some stores call the second cut or slightly less quality Chuck side of the full 16 pound rib, the center cut. It's a rarely used term but maybe that's where the middle cut term comes from. Below is a brief description of first cut and second cut. First Cut Rib Roast An extremely tender and flavorful roast, First Cut Rib Roast consists of ribs 9-12 from the loin end of the cow. First Cut Rib Roast may also be called Prime Rib, Loin End, or Prime Rib Small End. Not surprisingly, this is one of the most expensive cuts suitable for a beef roast. Second Cut Rib Roast Also known as a Large End Rib Roast, the Second Cut Rib Roast is cut from ribs 6-9, closer to the chuck area of the cow. As a result, this beef roast is slightly fattier and slightly less tender than the First Cut Rib Roast. It remains, however, an excellent choice for cooking a beef roast. It is also a rather pricey cut of beef, though slightly less expensive than a First Cut Rib Roast. Michaelp...See MoreRECIPE: salt crusted prime rib
Comments (2)Thanks Linda, I believe I'll try it that way. I have two prime rib in the freezer, maybe I'll do both. I really like the succulence of the salt crusted prime rib, so maybe one with an herb rub will give Dad the meat he loves so much and better health. I'll have plenty of kin folk here to be sure nothing go to waste. Thanks again, Doris...See MoreA perfect Prime Rib from the Instant Pot.
Comments (18)Ladies, I used my 8 quart but depending on the size of your roast, the 6 quart will do the job. The recipe comes from the Facebook group Rootitoot Instant Pot. If you are nervous about using a rib roast, try and eye of the round or rump when they go on sale. Rare Roast Beef You can dry-brine the roast ahead of time if you like: rub the roast with 2 tsp kosher salt and refrigerate, covered for 12-24 hours. 3 - 4 lb beef roast salt and pepper 1 Tbsp oil 1 1/2 cups beef broth (or part broth, part red wine) 2 tsp Worcestershire sauce 2 tsp soy sauce 3 cloves garlic, minced 1 tsp herbs of your choice (optional) 1/2 cup water 2 1/2 Tbsp flour Season the roast generously with salt (unless you have brined it – it has enough salt) and pepper. Hit the Saute button and when the display says Hot, add the oil. Brown the roast on all sides. Brown. Not grey. If you want a nice rich, beefy flavour, brown that meat. Transfer the roast to a plate. Deglaze the pot: add the broth and/or wine and the Worcestershire and soy sauces to the pot. Scrape all the browned bits off the bottom and into the liquid. Add the garlic and any herbs you like, rosemary, basil, thyme. Put the trivet in and the roast on the trivet. Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and adjust the time using the + and - buttons to get to either 3 or 4 minutes. That's not a typo. THREE of FOUR minutes. Three for rare, four for medium-rare. When it beeps that it's done, leave it for 50-60 minutes on Keep Warm: 50 for a smaller roast, 60 for a larger one. Open the pot and check the temperature with an instant-read thermometer. 115 for rare, 125 for medium-rare. If it's not quite there, close the pot for another 5 minutes or so. Transfer the roast to a plate and cover with tin foil. Whisk together the flour and water until completely smooth. Remove the trivet and hit the Saute button. When it's boiling, add about half the flour/water slurry to thicken. If you want it thicker, add a little more. Add salt and pepper to taste. The roast will be perfectly succulent and tender. Note: I did not use the soy sauce in the broth....See Morekim47
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