Best way to cook prime rib
- Thread starter BrunoMars420
- Start date
I haven't done it any other way so not sure if it's the best but it is damn good every time. I just never tell anyone how easy it is.
Season with salt and pepper and garlic cloves inserted into small cuts throughout the roast the night before you cook.
Let the roast come to room tmp.
375* for an hour, turn off oven (do not open it)
Leave it in a closed oven for 3 hours
Turn the oven back on for 30 or 40 minutes.
Let it rest 10 or 15 minutes.
Let the roast come to room tmp.
375* for an hour, turn off oven (do not open it)
Leave it in a closed oven for 3 hours
Turn the oven back on for 30 or 40 minutes.
Let it rest 10 or 15 minutes.
Smoke it then cook it.
Salt, garlic powder, thyme, onion powder, black pepper, olive oil. Mix it together. Rub sufficiently into the roast. Smoke it until internal is 145. Throw it in a preheated oven at 475 to crisp the edge up, like 20-25 minutes. Come back and thank me afterwards.
Salt, garlic powder, thyme, onion powder, black pepper, olive oil. Mix it together. Rub sufficiently into the roast. Smoke it until internal is 145. Throw it in a preheated oven at 475 to crisp the edge up, like 20-25 minutes. Come back and thank me afterwards.
I saw the Pioneer Woman's husband do this"
Salt and pepper the tenderloin, rub it heavily with real butter and put it an aluminum foil dish like one you'd use to do a turkey. Brown it on all sides, add two-three sticks of butter, then transfer the whole thing to the grill, where the butter melts and cooks the tenderloin that you keep turning so it stays evenly brown on all sides. I am sure she has the recipe up on her website on Food Network, but when he sliced those tenderloins they looked absolutely awesome.
Salt and pepper the tenderloin, rub it heavily with real butter and put it an aluminum foil dish like one you'd use to do a turkey. Brown it on all sides, add two-three sticks of butter, then transfer the whole thing to the grill, where the butter melts and cooks the tenderloin that you keep turning so it stays evenly brown on all sides. I am sure she has the recipe up on her website on Food Network, but when he sliced those tenderloins they looked absolutely awesome.
Someone told me this method when you need to make a roast but aren't home all day to babysit it. I think he said preheat to 500 and turn off the oven and you can leave the roast in it up to 8 hours or so? Can't remember exactly but this method rings a bell. Sounded like a good method if you're at work all day.
Yes.
Back when I was a kid I worked at the Sirloin n Brew in CR. Mid to late 70's.
They put the next day's PR in the ovens before they left for the night. Usually around midnight. Lunch the next day was 11 AM. Then at roughly 7AM when the manager would get there, first thing he'd do is put that night's PR in.
Pretty sure all they rubbed it with was salt and pepper. I want to say they cooked it fan forced at 180, can't remember for certain though. Two 2-slot ovens, 4 big ass pieces of meat.
But it was never really shorter than a 10 hour cooking time.
And they sold out of PR usually every night. Wasn't a better place in town to get it. Best I've ever had. I order it in restaurants nowadays, always tastes chewy like it was cooked way too fast.
Terrible advice.
It takes 2 hours for a 35 degree thick cut 16 ounce steak to warm to 50 degrees.
If you have a prime rib of any size it would take a long time to get it to anything resembling room temp.
Bake at 225 until the internal temperature reaches 125 degees. Then take it out and let it rest. 10 minutes before serving time, throw it in a screaming hot oven for eight minutes and it will be perfect. No further resting necessary, slice and eat.
The beauty of this method is that you can cook the roast without worrying about when it will be served. You can let it rest for up to an hour, and when the guests are ready to eat just tell them, "give me 10 minutes"and you're good to go.
The beauty of this method is that you can cook the roast without worrying about when it will be served. You can let it rest for up to an hour, and when the guests are ready to eat just tell them, "give me 10 minutes"and you're good to go.
Do you do any of the adjustments some of the reviews mention or do it exactly as in the recipe?
I have a 16 lb prime on order. I am having half of it cut into 3/4 " steaks which I'll grill, and half in the oven at 500 degrees for 15 minutes and then off for 2 hours which will bring it out at medium rare. The oven rib will be rubbed with olive oil, sea salt, crushed pepper, and fresh pressed garlic. The steaks will be seasoned with diners choice.
I just made my marinade tonight. I will let it chill for 24 hrs or so, then I will pour it over my prime rib and let it marinate for approx 24 hrs. Marinade is black pepper, lots of salt, a little sugar, garlic, rosemary, liquid smoke, worchester sauce and water. I typically cook for 30 minutes at a higher temp to help get a crust and then turn the oven down to about 225 for 2-2.5 hrs. Has always turned out delicious.
Reverse Sear is the way to go. Last 5 Christmases and the only way I ever will.
Do this.
Most important step: TAKE OUT PRIME RIB TWO HOURS PRIOR AND LET GET TO ROOM TEMP
Take a knife and jab it a bunch of times and put some garlic in about a half inch deep all over it. Rub with olive oil, salt and pepper.
Preheat oven to 200.
Cook to an internal temperature of 125.
Take out of oven to rest and turn oven up to 550.
When oven preheats to 550. Put back in FOR 8 MINUTES only.
Boom!
Cut off bone and slice inch thick servings.
Do this.
Most important step: TAKE OUT PRIME RIB TWO HOURS PRIOR AND LET GET TO ROOM TEMP
Take a knife and jab it a bunch of times and put some garlic in about a half inch deep all over it. Rub with olive oil, salt and pepper.
Preheat oven to 200.
Cook to an internal temperature of 125.
Take out of oven to rest and turn oven up to 550.
When oven preheats to 550. Put back in FOR 8 MINUTES only.
Boom!
Cut off bone and slice inch thick servings.
??? You always allow red meat to warm to room temp. Leaving it out for 24 hours won't hurt it.
4 hours above 33 degrees is the outer limit of food safety guidelines. I'm not a huge believe in many of those guidelines but do stand by that one.
I have cooked nearly 100 roasts in the last 10 years and have never brought any of them to true room temperature 68-70 degrees.
Low and slow in a 250 degree convection oven and I always get great crusty outsides with uniform medium rare in the middle and medium on the ends.
Again this is literally impossible. The outer 1/2" might get to 50 degrees but it isn't going to be room temp. Trust me I have tested this before. The most rise in temp that I saw in the middle of a 10 lb prime rib was about 5 degrees after 2 hours.
Guidelines schmidlines. They also say eggs should be refrigerated.
Good read here:
http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html
I've done the reverse sear a few times and it's a good technique. Currently have a prime 12 pound 28-day dry aged rib roast seasoned and resting the the refrigerator for Saturday.
http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html
I've done the reverse sear a few times and it's a good technique. Currently have a prime 12 pound 28-day dry aged rib roast seasoned and resting the the refrigerator for Saturday.
I've seen suggestions for a rock salt crust and a kosher salt crust. Would sea salt work or do I need one of the others? Which would be better?
You definitely don't want rock salt. Unless you plan on doing an encasing and breaking g it out...which I wouldn't do. No need to get fancy here.
Thanks! Not sure I want to get too fancy on Christmas Eve. It's bad enough that I'm doing a prime rib for the extended family. So garlic inserted into the meat; olive oil, salt, and pepper on the outside of the meat. Low and slow to 120. Let it rest until time to eat then 550 for 8 minutes.
Let it rest until oven gets to 550, then put it back in for 8 minutes. In other words, the time it takes for your oven to go from 200 to 550 is the perfect amount of rest time (about 15-20 minutes).
