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KosmoCramer 
Ohio State Fan
Member since Dec 2007
40077 posts
| My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:10 pm)
(Sorry for the shitty cell phone pics)So I bought a 6# standing rib roast to cook for a little date(obviously have leftovers but they are going fast) 
So anyway, I bought it at a wholesale meat place earlier in the day, they cut it right off a huge slab of meat from the cooler. I rubbed it down with EVOO and used two tsp of Sea Salt and 2 tsp of freshly ground black pepper rubbed into the fat cap(I think that's what it's called)
Put it in the oven with an electric meat thermometer at 500 degrees for 17 minutes then lowered it to 350 until it was 125 degrees internally.
Let it rest for 20 mins under foil and cut the bones off and then just kinda started cutting slabs of meat
I made milk/sugar/water boiled corn and baked potatos rubbed with EVOO and S & P, it was soo delicious.
I may have over cooked it a little? I'm not sure, the middle was so juicy and beautifully pink it was heavenly. Probably the best meal I've ever made, but mostly cause I LOVE Prime Rib.
Let me know what you think! Comments/criticism gladly accepted.  
This post was edited on 5/2 at 7:01 am
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KosmoCramer
Ohio State Fan
Member since Dec 2007
40077 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:18 pm to KosmoCramer)
Was I supposed to peal the fat cap off before I carved it?
Also I scored the cap in 2 inch diamonds, I don't know if that made it better.
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Btrtigerfan 
LSU Fan
Baton Rouge
Member since Dec 2007
2017 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:19 pm to KosmoCramer)
That looks awesome! Great job. I love a good rib roast. If you do it at about 300 for a little longer, you can actually do it well with a shittier piece of meat. That's what those grocery store store special rib roast are for. Only on the holidays or when it is for guests, do I use the higher grades.
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dpd901
LSU Fan
Thibodaux
Member since Apr 2011
1386 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:20 pm to KosmoCramer)
Only change would be to lower to 250 instead of 350 after the intial 500. Takes longer, but you'd have gotten a larger portion of it to remain at med rare. The fat would have rendered through the meat a little better too. I'd have probably used more salt and pepper. Not a bad first crack at all though. Nicely done. 
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KosmoCramer
Ohio State Fan
Member since Dec 2007
40077 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:26 pm to Btrtigerfan)
quote:
Only on the holidays or when it is for guests, do I use the higher grades.
I made sure she knew she was getting a high quality piece of meat 
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NimbleCat
LSU Fan
Houston, TX
Member since Jan 2007
5723 posts
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| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:37 pm to KosmoCramer)
Use some butcher's twine and truss that bad boy up. I rub butter on the ends too.
I like to make a Yorkshire Pudding with the drippings.
Looks very tasty!
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BRgetthenet 
New Orleans Saints Fan
Member since Oct 2011
21886 posts
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| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:38 pm to dpd901)
quote:
a larger portion of it to remain at med rare
Yes, or sear it all over then put it in around 3 hundo.
Then I'd pull it out rare.
But the OP's does look good! damn,
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KosmoCramer
Ohio State Fan
Member since Dec 2007
40077 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:38 pm to NimbleCat)
I didn't make anything with the drippings sadly. I read that since I was using so much salt it wouldn't work out well.
I definitely need to utilize that next time.
What does the trussing do?
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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
2017 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:42 pm to KosmoCramer)
quote:
I made sure she knew she was getting a high quality piece of meat
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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24106 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:53 pm to Btrtigerfan)
The cooking temp really doesn't matter. It's the temp you pull it. I cook around 350-400 and pull when it is 128-132. Let rest twenty minutes. I have the butcher cut the ribs off and truss back on. That way when it has rested I cut the twine and remove the ribs which make it easy to slice. I like them sliced a little thinner.
Look up the New York Times Yorkshire pudding recipe and make it with the drippings. That is in no way too much salt. I probably use double that.
Make a nice horseradish sauce as well.
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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24106 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:55 pm to Martini)
And leave the fat cap on.
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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
2017 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 6:58 pm to Martini)
quote:
Make a nice horseradish sauce as well.
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Walt OReilly
Cubs Fan
Member since Oct 2005
65036 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 7:46 pm to KosmoCramer)
where was my invite
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KosmoCramer
Ohio State Fan
Member since Dec 2007
40077 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 7:55 pm to Walt OReilly)
Are you in Columbus?
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BTHog 
Arkansas Fan
Member since Jul 2012
7135 posts
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| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/23/12 at 8:04 pm to Btrtigerfan)
Weve been doin prime rib for christmas dinner for about 6 yrs now. Very similar recipe to the op. Great new family tradition.
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timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
630 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/24/12 at 1:42 am to KosmoCramer)
If I may ask, how much did that rib roast run you? My fiancee wants to do prime rib for a party this fall. I've heard it is somewhat expensive. (The joke is the hardest thing about cooking a rib roast is the price)
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KosmoCramer
Ohio State Fan
Member since Dec 2007
40077 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/24/12 at 1:46 am to timbo)
It was 5.99 a #. I think thats pretty damn reasonable. I think I got a nice cut, and it was $40 for the 6 #er.
Eta: thats a lot of thinking
This post was edited on 8/24 at 1:48 am
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Jax-Tiger
LSU Fan
Jacksonville, FL
Member since Jan 2005
3212 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/24/12 at 7:54 am to KosmoCramer)
Looks fantastic. As my Momma always tells me, "To thyne own self be true". Cook it the way you like it.
I've done a number of these types of threads, and different people have different tastes. Don't worry if people criticize your food, and use your own judgement on which advice you take.
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TigerSpy
LSU Fan
Baton Rouge
Member since Sep 2006
9729 posts
| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/24/12 at 9:36 am to Jax-Tiger)
Like your avatar. I used to live in Jax and got a similar view to that out of my office window.
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Gris Gris
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FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18125 posts
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| re: My first attempt at a Standing Rib Roast/Prime Rib (Best recipe on bottom pg. 2) (Posted on 8/24/12 at 9:46 am to KosmoCramer)
Very nice. My first one came out very well, but it took a lot longer than I'd planned. I can't recall what temps I used at that time. I did better thereafter. Haven't done one in a while, but now I have the urge for one.
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