Go Back  Quiltingboard Forums >
  • Recipes
  • Help! I need advice on Prime Rib How to! >
  • Help! I need advice on Prime Rib How to!

  • Help! I need advice on Prime Rib How to!

    Thread Tools
     
    Old 12-21-2011, 04:27 AM
      #11  
    Super Member
     
    quilter1's Avatar
     
    Join Date: Apr 2009
    Location: Ayr, Ontario
    Posts: 1,059
    Default

    I have done it this way several times- it really works. Use a shallow pan and leave it uncovered. The only thing is you cannot open the oven door! Everything else needs to be cooked on the stovetop.
    quilter1 is offline  
    Old 12-21-2011, 06:31 AM
      #12  
    Super Member
     
    Join Date: Jul 2010
    Location: Newberg, OR
    Posts: 1,911
    Default

    I roast mine at 325 beginning to end. Nothing but garlic salt. It's always delicious and my family loves it. Use a meat thermometer and cook it to your desired degree of doneness, about 30 min. Per pound. Prime rib is delicious on it's own and doesn't need a lot of froo fraw (I just made up that culinary term).
    catrancher is offline  
    Old 12-21-2011, 06:59 AM
      #13  
    Super Member
     
    Join Date: Dec 2010
    Location: porter ok
    Posts: 1,310
    Default

    I cook them just like Lori S. said but in my confection oven. Everyone loves them.
    Enchanted Quilter is offline  
    Old 12-21-2011, 07:26 AM
      #14  
    Super Member
     
    quiltingnonie's Avatar
     
    Join Date: Jan 2010
    Location: small town in Oregon
    Posts: 1,575
    Default

    We always use the recipe on the box of Morton's Kosher Salt. The salt crust keeps the roast juicy - and don't worry, it does't come out salty! We remove the prime rib from the oven @ 135-140 degrees to rest to get a med rare cut in the center, medium on the ends.
    quiltingnonie is offline  
    Old 12-21-2011, 08:24 AM
      #15  
    Member
     
    Join Date: Dec 2011
    Posts: 1
    Default

    2 years ago i did the same thing as you - searched and found the 550 instructions and figured what the heck i would try it... i did my math carefully and about 1 minute before the oven was to be turned off it started to smell - burnt... oh i was mad... after spending so much money on this and it was burning ARGGG... so i continued on let it go for the last minute and turned the oven off... i am proud to say i resisted the urge to peek (that was the hardest part LOL) when the 2 hours were up i pulled it out expecting it to be terrible OMG i was so surprised!!! it was perfect! absolutely perfect! For the first time i cooked prime rib at home and it tasted just like restaurant prime rib!!! I have used this technique several times on prime rib and even regular roast beef and wonderful every single time... I have played a little with the amount of liquid i add... i like au jus... so i add liquid to the pan... give it a try you will not be disappointed mmm i can hardly wait for my new years dinner now :-)
    5foot2 is offline  
    Old 12-21-2011, 08:32 AM
      #16  
    Super Member
     
    Chele's Avatar
     
    Join Date: Sep 2007
    Location: Belle Isle, Florida
    Posts: 6,668
    Default

    I've done the oven off method with success. I really liked Pioneer Woman's searing technique and spices on this recipe: http://thepioneerwoman.com/cooking/2011/12/prime-rib/ I haven't tried it, but at least you could cook other things along with the roast.
    Chele is offline  
    Old 12-21-2011, 08:49 AM
      #17  
    Super Member
     
    Join Date: Oct 2010
    Location: Arizona
    Posts: 4,039
    Default

    YUMMY!!! I think I smell prime rib now

    Originally Posted by Lori S
    I have ccoked literally tons of Prime Rib in my lifetime. I am in the "food" industry. YES do cook at a high temp to seal or sear in the juices. I do not typically go as high as 550 , but use 500 as my starting point. I do this for approx 20 minutes to 25 minutes ( this is largely depending on the BTU's of the oven). ( note : the fat lip should be on top, bones on the bottom) Once you can see a the outer portion is seared or completely browned to about 1/8 inch deep . Leave the roast in the oven ... but turn it down to 250-275.. the temp will "drift" down to that point. This is now the slow cooking part . Cook till it reaches 135 on the meat thermeter. This will produce a rare to medium rare roast. Do not carve for at least 10 minutes . The temp will gently rise a bit higher ( rare is between 135 -140 ) , but the juices will be retained more with in the roast when carving. If you cook till 140 the roast will continue to cook and the results will be more medium/to medium well.
    One note : cooking this method does produce less drippings for gravy, but there will be some shed during the carving. So use some type of carving pan that allows you to capture those juices for gravy or an au jus.
    Retain the bones , as you may want to use them for soup.... they do make the best beef stock for french onion soup.
    suebee is offline  
    Old 12-21-2011, 08:55 AM
      #18  
    Senior Member
     
    Nancy Ingham's Avatar
     
    Join Date: Mar 2011
    Location: Shipshewana, IN
    Posts: 775
    Default

    I have also used this method and got rave reviews, my guests still talk about my roast. Good luck and Happy Holidays!
    Nancy Ingham is offline  
    Old 12-21-2011, 11:47 AM
      #19  
    Senior Member
     
    Join Date: Jun 2011
    Location: Magnolia, KY
    Posts: 876
    Default

    We celebrated Christmas on the 17th (kids and grandkids scatter on the 24th and 25th) so hubby cooked prime rib. He seasoned it with pepper, put it in a roasting pan on 450 for 15 mins and then turned it down to 325 for about 2 hrs. He kept checking the temperature. Then he made the gravy with beef broth and red wine. Yummy!!
    Pam Riggs is offline  
    Old 12-21-2011, 11:53 AM
      #20  
    Banned
     
    Join Date: Dec 2009
    Location: Enid, OK
    Posts: 8,273
    Default

    Originally Posted by Lori S
    I have ccoked literally tons of Prime Rib in my lifetime. I am in the "food" industry. YES do cook at a high temp to seal or sear in the juices. I do not typically go as high as 550 , but use 500 as my starting point. I do this for approx 20 minutes to 25 minutes ( this is largely depending on the BTU's of the oven). ( note : the fat lip should be on top, bones on the bottom) Once you can see a the outer portion is seared or completely browned to about 1/8 inch deep . Leave the roast in the oven ... but turn it down to 250-275.. the temp will "drift" down to that point. This is now the slow cooking part . Cook till it reaches 135 on the meat thermeter. This will produce a rare to medium rare roast. Do not carve for at least 10 minutes . The temp will gently rise a bit higher ( rare is between 135 -140 ) , but the juices will be retained more with in the roast when carving. If you cook till 140 the roast will continue to cook and the results will be more medium/to medium well.
    One note : cooking this method does produce less drippings for gravy, but there will be some shed during the carving. So use some type of carving pan that allows you to capture those juices for gravy or an au jus.
    Retain the bones , as you may want to use them for soup.... they do make the best beef stock for french onion soup.
    this is exactly how I was taught...I do cover with foil during the RESTING phase though!
    jaciqltznok is offline  
    Related Topics
    Thread
    Thread Starter
    Forum
    Replies
    Last Post
    LavenderBlue
    Recipes
    12
    12-05-2019 08:16 AM
    sval
    General Chit-Chat (non-quilting talk)
    31
    07-26-2014 01:06 PM
    LindaMRB
    Pictures
    21
    12-04-2012 04:06 AM
    Traditional
    Pictures
    151
    05-17-2011 02:48 AM
    sustraley
    Recipes
    16
    01-04-2011 06:35 PM

    Posting Rules
    You may not post new threads
    You may not post replies
    You may not post attachments
    You may not edit your posts

    BB code is On
    Smilies are On
    [IMG] code is On
    HTML code is On
    Trackbacks are Off
    Pingbacks are Off
    Refbacks are Off



    FREE Quilting Newsletter