Remember - if you plan on making Yorkshire Pudding (and why not give that a try too?) -- don't put anything in the bottom of the pan. You want to collect all the pure meat drippings that you can.

Also, make the batter for the YP 'first' before you do anything because it should rest in the fridge for 2 to 3 hours before adding to the hot drippings.

This year ( a first for me) - I will transfer and divide the drippings into cake pans and then put them into a hot oven. The drippings should be almost smoking hot before adding the batter. The reason for the cake pans is even baking, height to the YP and more browning. The large roasting pan doesn't puff up uniformly and the center can be soggy. This is how I used to make it and -of course- we all loved it anyway. But, I'm hoping this year will be better.

Keeping my fingers crossed!

--gloria

And don't forget this!! I've made these and they are almost better than the prime rib dinner! hahaha!! Not really, but they are very very good.

Ruthanna's Leftover Ribs

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.

I can't add anything except I hope you make it and I am looking forward to hearing about your success. It is super easy and I know you will love it.

Alexa

Oh - and use Ann T's salt aged or the herb crust to dry marinate a full day before you are going to cook it.

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 450°F.

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.

Tried many different methods for cooking the perfect prime rib and for me nothing compares to the the High Heat Method of Barbara Kafka.

I also like to use Judy Rogers Presalt method to season the roast.

I remove the beef from the oven when the temperature is between 110 and 115°F. The temperature continues to rise to about 120 to 125°F as the meat rests. If you like you beef a little more well done than leave it a little longer. But , a prime piece of beef like a prime rib, should never be served past the medium rare mark. It won't be nearly as tasty or as tender if it is overcooked.

Her recipe for Yorkshire Pudding is also very good.

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 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.

Well, you all have convinced me! Not that I expected any less from this group!

I am going to go in today and make sure I can get in on the $5.99 a pound deal. For 6 people, should I figure a pound per person? Will that give me leftovers?

I hadn't thought of yorkshire pudding but popovers were on my menu. Not a huge difference, I don't think...

I have to make a vegetarian entree for Sara, so I was thinking of stuffing some large portobello mushrooms and baking them up while the oven is hot.

Was going to do roasted vegetables, too, but I only have one oven so that will have to be scrapped.

Linda

You can roast the veg in the same oven as the meat. Unless it's an Easy-Bake oven, it should all fit, the sheet pan of veg is flat so barely takes up any room.

"--Was going to do roasted vegetables, too, but I only have one oven so that will have to be scrapped. --"

You can cheat.

First microwave the veggies until they are almost done, then bake in the oven in high heat.

It will take about 1/4 the time.

dcarch

In the stores here, asparagus always seems to be on sale, this week, as well. Toss with olive oil, shallots, chunky sea salt, take prime out to rest, crank oven up to 450, asparagus done by the time you are carving the ribs!!

Oh, you are good Peppi!

Linda, You don't need any more encouragement than you have already received above--but if I can make an superb prime rib, you certainly can.

Prime Rib w/Horseradish Crust

~Pre Salt: rub the whole roast well with kosher salt, slip into a plastic baggie or a dish and cover well with plastic wrap 2-3 days ahead, the night before you are going to cook it or in the morning if you are doing dinner, uncover and set out in the fridge to "dry".

-30 large cloves garlic, unpeeled
-1/4 cup olive oil
-1/3 cup prepared white cream-style horseradish
-1/2 teaspoon coarse salt
-1 - 6 pound well-trimmed boneless beef rib roast
OR

1 bone in prime rib beef roast, 3 ribs, about 6 pounds with the ribs slice half way.

PASTE:
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/2 cup extra-virgin olive oil
SAUCE:
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast.

Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.

Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Preheat oven to 350 degrees. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into food processor. Cool 15 minutes. Peel garlic; place in processor. Add horseradish and salt. Puree until almost smooth.

Place roasting rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.

The thought of prime rib never crossed my mind until I read this thread. Now it's my plan. Question:

My 2005 Cooks Illustrated cookbook mentions aging the beef four days, but I can't seem to find more instructions on how. So I went online, and although it's never spelled out clearly (meaning linked to the recipe) I'm gathering from a 1997 article that they're recommending buying it a week and advance and letting it age on a rack in the fridge.

So the question is, 4 days or 7? If seven is ok, then I'd like to buy it today before the store runs out.

BTW, CI recommends the loin end, or first cut, ribs 10-12 or 9-12. I'm serving seven adults and am aiming for a four-bone piece and figuring on leftovers.

Price comparison - USDA Prime, Prime Rib is on sale for $12.99 here on Long Island.

Okay, I am totally confused about something. My co-worker said that the butcher cuts off the bone and then ties it back on so you get the extra flavore that a bone-in provides but when you untie it to serve, the bone falls away and you simply cut the meat.

FOAS is mentioning a four-bone roast, and Cathy mentioned having the ribs (plural) sliced half way.

Please do not laugh at my lack of knowledge regarding beef cuts! LOL I never really ate much red meat until just a few years ago!

Linda

Linda - My "extensive knowledge" after a bit of googling:

A three bone roast should serve your party of six. I'm going with four bones just to be sure; I'm not afraid of leftovers. (Though it's rare I use leftovers, LOL)

CI seems to like searing the meat stovetop and then roasting in a very low oven, 200-250 depending on which recipe you read. One recipe that calls for the meat to be cut off says to sear on all sides but the cut side. Then place back on the bone and tie before roasting. My guess is cutting from the bone ahead of time simply saves you effort on the back end. Regardless, the one thing they make clear in any recipe is the roast must be tied or it'll separate and cook unevenly. And roast with the bone.

BTW - One of their reasons for liking the slow roast was that it takes the guess-work out of residual cooking. Roasted at a low temp you take it out of the oven and it won't climb more than a degree or two while resting.

Linda, we've asked our butcher to "french" the rib roast for us and he cuts the bone away, ties it to the meat, we roast it and then afterwards, it does make it easier to cut and serve.

Linda, given all the wonderful food you cook you can do a prime rib in your sleep. The meat is the star just rub with some oil, salt and pepper it and cook at 350 until it reaches the temp you want. I don't do rare so I cook mine to medium rare. You can cook to medium and it will still be wonderful. The cut is too good to screw up.

As for the bones. You can have the butcher cut the bones off and tie back or you can leave the bones on.

I usually leave the bones on but when carving I carve the bones away from the meat. Just take the knife and run down the side of the bones leaving the hunk of meat separate from the bones.

That makes it so easy to carve the meat.

Prime rib is way easier than turkey!

Linda, visualize the bones as an "L" shape with a "D" or bump for the meat. Like a bone in pork chop.

For half loosened, a knife is cut down the vertical until it hits the horizontal.

For fully loosend, the meat is completely cut away from the bone

Tying it back on for roasting gives you a moister, more flavorful roast in my opinion. If it is completly cut from the bone, you just snip the strings away and you can carve the meat. No fighting with a bone for nice slices. This is what i had my butcher do for me today. If it is too late for you, you can easily do this yourself if you have a good sharp boning knife and kitchen string.

Cathy, thank you! CNP'd for Saturday! I had one 2 bone roast already and bought a 4 bone to feed this carnivorous crowd.

I agree--it's easy, but it's intimidating because it's usually expensive. (You can microwave underdone slices if you have to and it's unlikely anyone but you will know.)

Thanks everyone, I don't feel quite as dumb now! Hahahaha!

I ordered an 8lb rib roast for Christmas Day (I am hoping for leftovers). I will reread all of these posts full of good advice and determine which cooking method will work best for me.

I will definitely report back on how I did!

Linda

I have never made prime rib either, but have been seriously considering it. Besides the Yorkshire Pudding, what sides do you recommend be included, please.

A prime rib roast also does well spun on a rotisserie over hardwood coals.

(has anyone noticed I don't mind methods that take loads of time and watchfulness?)

I'd not try this for my first time but a very good way to do a prime rib is slow roasted in salt.
You need either prior knowledge of how long it takes or a remote thermometer AND an oven that will set very low.

At the supermarket ask for a tomato case that has a tight fitting lid, sometimes peaches come in such a cardboard case. They are heavier cardboard than usual and instead of flaps, they have a lid.

now find real rock salt, not water conditioner salt as it has additives. Lay an inch or so in the bottom of the case and place your air dried roast in, on top of the salt. Pour and pack more salt into the case such that it covers the sides and top as well.

Lid on and into the oven set to no more than 200*. The lower you can set your oven temp, the longer the roast takes. Which, in this case, is a good thing.

When your prime rib inside registers the desired temp (110 in the middle for us) bring it out and get everything else on the go.

Crack the salt crust...I set a grate over the sink, place the salt and roast on top and go at it.

carve. This gets you a MR towards R roast from end to end with a large majority of the fat rendered away. Only issue is no baked crust on the outside and no drippings for au jus, etc.

But it sure is good. And not salty at all. You knock/brush it all away.

Agreed--it's way easier than turkey, and nearly foolproof if you have an instant read thermometer. Plus, the leftovers are superior to turkey leftovers, and if you have a dog in the family, it will certainly love the bones.

Walnut, this year we are doing twice baked potatoes and oven roasted brussel sprouts. you could do au gratin potatoes or even plain old baked or mashed. Any veggie is good here. My favorite is still creamed spinach with nutmeg in it.

So let's say, hypothetically, you order a 4 rib roast and it weighs in at over 10 lbs and costs about $130 and you only really were looking for about 7 lbs, would you cut off one rib's worth and freeze it and perhaps grill it like a steak at a later date, or would you roast the whole thing and figure out something to do with leftovers?

Hypothetically, of course.

You probably could do that. If you have some rare-ish portions left over, they do freeze well.

I did a trial run last weekend. I decided to try The Food Lab: How to Cook a Perfect Prime Rib - because it just made sense when I read the reasons behind the method. The roast came out just as the site said it would. What I particularly love about this method is that the host is in complete control of when dinner will be served (i.e. not waiting for the roast to be done or scrambling because it is done too early) and it allows for the use of the oven for other dishes close to serving time.

I will tell you that cooking the roast in this method results in very little Jus for making gravy. This is a good thing because it means that all the Jus is still inside the roast making it very moist. Not so good if you want to make Yorkshire Pudding and Jus for serving. If I had not made the Jus (and saved the fat) in advance (both are in the freezer), I would follow Cook's illustrated suggestion to roast Oxtails and Veggies prior to roasting the Prime Rib.

My menu is:

Prime Rib
Yorkshire Pudding (I tested the CI recipe and it worked well)
Coconut Carrots (delicious, easy, doesn't use the oven)
Haricot Verts. My family loves these and when I served them for Thanksgiving this was the only dish that people requested the recipe for. Also - you can make the herb butter way ahead of time - so it's an easy dish to make.
Baked Potatoes - easy and always well received with all the trimmings.

LOL - Can you see that Easy in addition to Delicious is the theme here? :-)

Good luck!

metaxa�s method will give you the ideal roast, if you can take the time to do it.

It is similar to an old classic Chinese recipe, salt baked chicken.

Without getting too much into physics, the normal way of roasting will give you about 1/3, 1/3, 1/3 of roasting, depending on your preference, and depending on how high you can raise the interior temperature after you have taken out the meat from the refrigerator before roasting. In other word, you will get 1/3 well done, 1/3 medium, and 1/3 medium rare. If you want mostly medium rare then you may end up raw in the center.

Due to the fact that water limits the temperature to no more than 212 degrees F, it makes no difference how high the temperature you roast the meat in, you can never get the outside meat to be higher than 212 degrees to cook the inside. You will burn the outside faster, but not cook the inside faster, once the temperature reaches 212.

At below 212 degrees, slow cook at lower temperature will give you better uniformity of done-ness that you desire.

In metaxa�s method, final baking at high temperature or treating with a blow torch will give that nice crust.

Sous vide cooking will give you close to 100% desired done-ness inside and outside the complete rib roast.
---------------------------------------------

As I was writing this, jeri posted her roasting method. I have not complete read it yet. It seems to me confirms what I am writing.

dcarch

Jeri, we used the same method last time, with the same results you had. We were amazed to have such a lovely rare center and the nice crust, just like the pictures. We're planning to do it again, and that's now our preferred method for Prime Rib.

And I like my carrots with a little orange marmalade. ;-)

dcarch - CI drew a similar conclusion to yours when they decided that any method roasted between 350 and 500 will give you similar results. And they'll give you a discourse on why they prefer a very low oven. At face value to a layman, scientifically it all makes sense.

But then we have the problem of Ann posting a picture of her high heat roast that has a nice crispy crust, and within a quarter inch or so appears to be a beautifully even medium-rare throughout.

What gives?

FOAS,

What I have described is basic physics 101, the simple factors governing thermodynamic.

Sous vide cooking sets the temperature at 135 degrees, that simplifies all physics. You will have 100% of the meat cooked at that temperature +- one degree. There is no possible way to go wrong. It will be perfect. It has to be perfect, 100% of the meat.

However, in actual general cooking, conditions are far from simple. It can get very complicated.

What if I were to tell you that air temperature inside an oven is not necessarily the only determining factor in meat temperature? It also can depend on the color of the exterior of the meat and the color of the heat generating surfaces also, because that will involve the "black body radiation" factor in heat transfer.

The most important thing is at the end do you get what you want. If you do, then your method works for you. Even though the method may be scientifically puzzling.

That's why your grandmamma probably can make a better roast than Albert Einstein. It's all relative.

I can understand perfectly metaxa's method will give you a very good roast.

I cannot tell you how Ann can make perfect roast at 500 degrees, but we all know Ann performs magic in the kitchen all the time.

dcarch

That isn't my method...I picked it up from a place in Seattle back a number of years. they used wooden boxes, cut with dovetails to they could be knocked apart with dead blow mallets and put back together, it was quite the show. We sat close enough I could converse with the cooks doing the prime rib. They served freshly grated horseradish, a nice mound of it, instead of creamed...I saw too many folks mistake that for cole slaw...yikes, eh?

jeri, thanks for that link to serious eats, the Food Lab one. I've spent a couple of hours poking around there...its a bookmark.

So, now I have three new methods to try out on Prime Rib...anyone want to loan me some money?

FOAS , you can absolutely cut off one rib and cook it like a steak at a later date. I often buy two rib primes when they are on sale and cut into two single ribs for the BBQ.

I would prefer that to leftovers not that there is anything wrong with a hot beef sandwich using leftover prime rib !

FOAS, like Sharon, I grill one rib prime ribs on the grill. They are just big enough for two.

I'm not big on leftovers either so this size is perfect when it is just Moe and I.

Ann

One absolute must as a side here is Brandied Mushrooms. I made these almost 10 years ago for the first time and they are a must must must at my house. Other sides are Yorkshire Pudding (Ann T's), Green Beans (or asparagus) with butter, almonds and a squeeze of lemon and maybe brussel sprouts since DH loves them.

Starters are Shrimp in Champagne Beurre Blanc (also tradition, has been our starter as long as the mushrooms have been on the menu) Salad with something red (radish bits or tiny beet cubes or pomegranite, etc) and desserts is some form of Buche de Noel. DS#1 found a Buche recipe that ises a peppermint mousse as the filling, so we may do that this year.

Brandied Steakside Mushrooms Recipe courtesy Paula Deen

3 pounds fresh mushrooms, sliced lengthwise
8 tablespoons butter
Seasoning salt (suggested: Jane's Krazy Mixed-up salt)
1/4 cup Worcestershire sauce
1/2 cup brandy

In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender.
Serve with steak or roast beef.
********************************************************

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC
Sauce base
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns

Shrimp
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley

Nonstick vegetable oil spray

1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces
For sauce base:
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

For shrimp:
Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.

Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.

Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

Wow Caliloo - Those recipes sound wonderful!

Could I make the Brandied Mushrooms ahead of time? Could I use the package(s) of sliced Creminis from Trader Joe's?

Jeri - I think you could make the mushrooms ahead of time since I have reheated leftovers quite successfully. And I think crimini would be lovely. Usually I use a mix of whatever looks great at the time, but I've even used plain old button mushrooms in a pinch. Note - I think I have been subbing Montreal Steak Seasoning for the Krazy Mixed Up Salt and it has been quite good.

I do hope you make it, there are several people that swear by it :-)

Alexa

You all have me intrigued. We will be out of town but they are on sale for 6.99 a pound. Can I buy one and freeze it for later use??? My husband made one for 10 of us about 8 years ago and it was so good but now we would only need food for about 6 of us so hopefully I can still get a good one.

Thanks for the reply Alexa - I'm definitely making the mushrooms. :-) I will be serving 10 people, do you think the recipe as stands will be enough - or should I increase it?

Deannabsd, I can't see any reason why you couldn't freeze a prime rib for later use. It can't be any different than any other roast in that respect.

If it is, I am sure someone here will set me straight!

Linda

Deanna , I always buy prime rib on sale and freeze it. Matter of fact made one last night....not sure where I got the urge from! LOL

Jeri, Alex's mushroom recipe is wonderful. I've made it several times. One batch won't serve 10, I'd do at least a 1 1/2 X batch but a double is a whole bunch easier. I'd rather have leftovers than not enough.

Double it is! Thanks for the reply! :-)

I use Everglades seasoning on mine - white shaker container with green on it. Rub it on all sides of the roast, you can crisscross the fat and push come of it in the cuts if you like. Place on a rack and add just enough water to cover the bottom of the frame of the rack. We like ours med. well so it takes about 3 hours for a small one to cook.

You can freeze them but they are like turkeys - takes forever to thaw out. I usually don't freeze them unless I want one after Easter then I will buy one. They don't go on sale here except around the holidays.

You can't go wrong with the seasonings. The drippings make great gravy.

Well Linda? I bet it was a total success.

I did the Horseradish crust from Cathy on all 12 pounds and we have nothing left but bones. Before anyone could start to gnaw on them, I wrapped them up and hid them. I am so bad but I really want to try the deviled bones tonight.

My prime rib was good. you all were right, it was super easy! It got rave reviews!

We do have some leftovers, Tim can't wait to have a sandwich with them! LOL

Me? Still not a big fan of Prime Rib.

Linda

I'm a good cook but my first prime rib was definitely not successful. I had a 4 3/4 pound prime rib and I presalted (a bit too much unfortunately). Then I went by Barbara Kafka's time instructions where I should have been using my trusty thermopen temperature probe instead. I cooked that poor little roast at 500 for 45 minutes, then at 325 for 12 minutes, then at 450 for 15 minutes. Needless to say, it was almost a lump of coal. Since it was just DH and me, we enjoyed what we could and will definitely try try again. On a positive side, my first yorkshires were great although I did fill them a little too full. I made a simple au jus using canned beef broth, french onion soup and worcestershire which was quite good and the brandied mushrooms were a success. The Mexican shrimp didn't work for us but we rinsed it off and enjoyed it the old fashioned way with cocktail sauce. Not my most memorable Christmas dinner but I learned a lot.

It is unfortunate that your first prime rib did not turn out well. I wonder what went wrong? I've used Barbara Kafka's method for years and it always turns out perfect. Always rare and never over cooked.

I wonder if you need to have your oven checked to make sure the temperature is accurate.

Ann

Thanks, Ann -- I am going to pick up an oven thermometer my next trip to Bed Bath & Beyond just to be safe. My oven is only about four or five years old but maybe it's off. I have to say again how we really enjoyed the Yorkshire pudding -- they were beautiful. I couldn't believe how happy I got when they "popped up" -- cooking is really fun (even when some things don't work).

My dinner was a huge success! I'm a beginner with lots to learn and you have all been wonderful.

We sliced the bones off the roast, salted liberally, and tied the ribs back on 2 days before cooking (another Serious Eats, Food Lab article - scroll down to SALT). I read that the salt will draw the moisture out at first, but then it will reabsorb the moisture along with the salt, carrying the seasoning deep within the meat. This was the only thing I did differently from a few weeks ago when I ran my trial run, and this roast was far superior. It was the same cut of meat (choice), from the same store (CostCo), and cooked the same way. So it must have been the 2 day seasoning.

I let the roast sit on the counter for 2 hours, then used the Serious Eats Food Lab recipe to cook low and slow - it took 4 1/2 hours for the 11lb roast to reach 122. I did make a mistake here - instead of removing the roast from the roasting pan to sit for an hour (like I did 2 weeks ago), I simply tented the roast in the pan. I think the pan caused the roast to continue to cook. I used the same probe and oven as 2 weeks ago, so unless it went bad in that time, this has to be the reason it was overcooked. However, the flavor was fabulous, so I really have no complaints. Following the Serious Eats recipe - it did go back into the oven for 10 minutes at 500 to develop a beautiful sizzling crust.

I made 2 pans of Yorkshire puddings. When everything came out of the oven and my guests were serving themselves, I popped the second pan in and proudly served a second helping to all at the table 30 minutes later. What I learned from this is the pan makes a HUGE difference! I bought a new muffin pan since I didn't have 2 and the new pan the YP's rose so high and popped right out unlike my old pan where they still looked OK, but I had to use a knife to work them out.

I made my Au Jus ahead of time by making a rich stock from browning bones, oxtails, veggies for a couple of hours and them simmering them for 24 hours. I did this 2 weeks ago and froze it. Yesterday I let it simmer for another couple of hours and added any Jus from the meat before serving. I'm so glad I did this! Not only was it easier on me, but I never would have had enough Jus otherwise. Everyone took a little Au Jus cup on their plate and I put the rest into gravy boats for the table - most of which was used.

I'm very proud of my dinner and I couldn't have done it without the help from all of you on this forum. :-)

Thank-you!

Jeri

paprikash, cooking IS fun and it's always a learning experience, whether it comes out as you expected or not. With me, it's often not as expected, LOL.

Jeri, congratulations on that successful dinner, don't you love it when it all comes together well?

Linda, prime rib isn't my favorite either, but it's OK. I did a big one at Elery's, nearly 7 pounds and boneless because there was 18 of us, but we had a LOT of leftovers. The kids mostly ate stromboli and Christmas cookies no surprise to me, but it seems a shame to make prime rib into stir fry or food for Cooper. Still, that's what's going to happen to it.

Annie

LOL, Annie....I sliced up two leftover pieces and used it to make a pot of chili this afternoon. I felt so guilty using prime rib in chili! Ha

Linda

This was my first time making a rib roast and I used Ann T's/Barbara Kafka's High heat method with very good results. My only "mistake" was including potatoes, carrots and onions in the roasting pan. Fortunately, Denny (DH) LOVES 'over-carmelized' veggies!

LOL, Claire, I've learned that nothing is burned or scorched, it's just "caramelized". (grin)

Linda, that's a good idea, a pot of chili! Thanks. I'd probably have more options but I made the mistake of slicing the whole thing, instead of leaving one end unsliced, or I could at least run some of it through the meat slicer for sandwiches. Instead, I have a dozen "steaks" that are about 1/2 inch thick. (sigh)

I think I'll start another thread on leftovers.

Annie