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Message
Prime rib
Posted on 6/2/11 at 11:32 am
Posted on 6/2/11 at 11:32 am
I want to try and cook a prime rib, I am limited to my cooking skills. I mostly just stick to some steaks and hamburgers from time to time. But I feel like I can do this. So I come to the F&D board gods and ask what do I need to do to complete this task? Do I order a piece of meat or does the butcher usually have some meat to cut? Do you cook the ribs/bone in the meat or are they removed before? It seems like every recipe/method I see on cooking the prime rib is that it is lightly seasoned with just salt and pepper, I assume there is not a need to marinate the meat beforehand or add any other spices?
Sorry for all the questions, I am just getting into the cooking game.
Sorry for all the questions, I am just getting into the cooking game.
3
Posted on 6/2/11 at 11:40 am to burgeman
Ways to cook prime rib are like opinions and hence assholes.
Go to a Butcher at any decent grocery store (does not have to be a whole foods). Tell him hoe many people you are cooking for. He'll cut you or have ready a prime rib that fits your needs. You probably want what is called a "Standing Rib Roast".
I like to coat mine in a paste of rosemary, salt, garlic, pepper that I pulse in the food processor. Rub this all over the meat. Place a meat thermometer into thickest part of meat. I like to cook mine in a low oven (250 degrees) until the thermometer reads 125 or so. Take it out let it rest. Then carve.
While resting you can make a pretty nice sauce with the pan drippings by just adding some wine, stock, and butter.
There are other ways but just treat it like you would barbecue i.e. low and slow.
Go to a Butcher at any decent grocery store (does not have to be a whole foods). Tell him hoe many people you are cooking for. He'll cut you or have ready a prime rib that fits your needs. You probably want what is called a "Standing Rib Roast".
I like to coat mine in a paste of rosemary, salt, garlic, pepper that I pulse in the food processor. Rub this all over the meat. Place a meat thermometer into thickest part of meat. I like to cook mine in a low oven (250 degrees) until the thermometer reads 125 or so. Take it out let it rest. Then carve.
While resting you can make a pretty nice sauce with the pan drippings by just adding some wine, stock, and butter.
There are other ways but just treat it like you would barbecue i.e. low and slow.
Posted on 6/2/11 at 11:59 am to BlackenedOut
Saw a cooking recipe here several months ago. Cook uncovered at 350 for an hour, turn off oven and cover for 2 hours (do not open oven door).
Before serving, uncover and reheat (cook) for a final hour at 350. Remove, rest, carve, eat like a Neandrathal.
Before serving, uncover and reheat (cook) for a final hour at 350. Remove, rest, carve, eat like a Neandrathal.
Posted on 6/2/11 at 12:04 pm to burgeman
As far as cooking it, my advice is to always bake it at a low temperature for a couple hours and throw it on the grill for only a couple minutes to get the taste and carmelize the sauce.
Posted on 6/2/11 at 12:08 pm to burgeman
Cook uncovered at 500 degrees for 4 minutes per pound.Turn oven off. Then let it sit in the oven for 2 hours (Do Not Open Oven). Place the fat side up and cover with olive oil, seasoning, and kitchen bouquet.
This post was edited on 6/2/11 at 12:10 pm
Posted on 6/2/11 at 12:08 pm to claygast
Another little wrinkle involves a blow torch and comes from Thomas Keller's Ad Hoc cookbook.
Before you put the rib in the oven run a blow torch across the meat til it just starts to brown. It helps create a greater crust and get the exterior you want (crunchy) while preserving the juicy, rosy interior you need.
Before you put the rib in the oven run a blow torch across the meat til it just starts to brown. It helps create a greater crust and get the exterior you want (crunchy) while preserving the juicy, rosy interior you need.
Posted on 6/2/11 at 12:23 pm to BlackenedOut
5 responses, 5 different ways to cook. I think I am going to try the slow and steady approach. I like my meat medium rare, so should I take it out before it gets to 130 degrees?
Posted on 6/2/11 at 12:24 pm to BlackenedOut
quote:
I like to coat mine in a paste of rosemary, salt, garlic, pepper that I pulse in the food processor.
My dad used to do something similar but I think a little bit of creole mustard was involved some how as well
Came out pretty damn good IMO
Posted on 6/2/11 at 12:26 pm to Powerman
quote:
Powerman
Yeah I add that in every now and then as well. Helps all the seasoning stick. Usually serve prime rib with mustard anyway.
To OP. Yes low and slow. If you want medium rare, pull it out about 10 degrees below what you consider medium rare. Residual heat will bring it right on the money.
Posted on 6/2/11 at 12:38 pm to BlackenedOut
quote:
Ways to cook prime rib are like opinions and hence assholes.
Go to a Butcher at any decent grocery store (does not have to be a whole foods). Tell him hoe many people you are cooking for. He'll cut you or have ready a prime rib that fits your needs. You probably want what is called a "Standing Rib Roast".
I like to coat mine in a paste of rosemary, salt, garlic, pepper that I pulse in the food processor. Rub this all over the meat. Place a meat thermometer into thickest part of meat. I like to cook mine in a low oven (250 degrees) until the thermometer reads 125 or so. Take it out let it rest. Then carve.
While resting you can make a pretty nice sauce with the pan drippings by just adding some wine, stock, and butter.
There are other ways but just treat it like you would barbecue i.e. low and slow.
I would recommend watching this:
Good Eats: Standing Rib Roast 1
Good Eats: Standing Rib Roast 2
I have done several using this method, minus the 3 day aging and the ceramic pot, and it came out AWESOME!
Make sure you get a Digital Probe Thermometer .
Posted on 6/2/11 at 1:36 pm to cheeriopiss
quote:
Cook uncovered at 500 degrees for 4 minutes per pound.Turn oven off. Then let it sit in the oven for 2 hours (Do Not Open Oven).
THIS is gospel. Remember these words!!!!
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