Rib roast

Whole foods has it on sale right now. They will cut it to whatever size you like.

Not sure exactly. sorry

I know people on here cook these things...

lil help please...

Just saw that LeBlancs has Black Angus USDA choice for 7.99 lb (Bone in and they will cut and tie)

this is the method i used last month after much research on the web, including the food and drink board. this was the first time i ever did prime rib, and it turned out great.

Google "prime rib recipe". the second link that comes up is "what's cooking america". this web page is very informative, detailed step by step instructions.
key to cooking good prime rib is a good meat thermometer, preferably digital.
i got mine for this christmas from albertson's for 6.99/lb for choice.
anyway, here's my method.

Prime rib:
2 people per bone (for 9 people get a 5 bone roast)
Roast cut away from bones then tied back to bones (ask butcher to do this for you)
Allow at least 90 minutes to 2 hours to allow roast to come to room temp
Season generously with kosher salt and black pepper
Heat oven to 500 degrees
Place roast in a roasting pan, rib side down/fat side up
Roast at 500 for 15 to 20 minutes
Reduce heat to 325 and finish roasting. (I finish mine in my big green egg for the remainder of the cooking at 300-325, but the oven will work just as well.) Target internal temp is 130
Allow approx 15-18 minutes per pound for med rare total time
Remove from oven and tent with foil and allow to rest for 10-15 minutes
Slice into 1.5-2 inch portions
outer portions will be more cooked than the middle ones

Yorkshire pudding:
Place ¼ cup drippings from roast in the bottom of a pyrex. Heat in oven at 450 till sizzling/smoking
1 cup flour
½ teaspoon salt
2 eggs beaten
1 cup whole milk
Mix flour and salt well
Add eggs, and milk to flour
Mix well, refrigerate
Add batter to hot dish with drippings
Bake in oven at 450 for 20 minutes until golden brown and crispy

the yorkshire pudding is a must. it is really easy to do, very tasty, and very impressive presentation

hope this is helpful. the website mentioned above really is great. my method is slightly modified from theirs.

Sam's Club: "No, we don't have no standing bone in rib roasts, captain"

quote:

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prime standing ribs

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Rare Cuts in NOLA has:

Prime 30 days wet aged

$17/lb

Info

LINK

Recipe

LINK

Wine Pairing

LINK

quote:

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gutenberg

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I will send you my recipie "Standing Rib Roast." I bought a prime 16 lb from a friend in the food biz, splitting it with a neighbor.

depending on how much meat you want to have, you can remove about 30% of the weight for the bone.....and the rest is servable meat.

when asking people, you can ask for whole uncut bonein ribeye......i called Tramonte's in BR to get a gauge on the price, they only sell boneless - and $10.99/lb


i use nothing but a dry rub and believe it or not, cook the majority of it in the oven. sometimes finished on the pit, sometimes not. they are divine.

dont use wet marinade or seasoning
dont inject
use dry rub only
cook in roasting rack over roasting pan
cover with foil
cut meat and serve using pan drippings
(i think i cook it about 16 minutes a lb at 325, but not positive...will know 2morrow and update when i do - if you like)

you can sear the outside by getting the pit really hot outside to char...or get the oven really hot and place roast in hot oven for 10-20 minutes...just be sure to make sure the oven temp drops pretty quickly.