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Started By
Message
Any suggestions for someone doing a Prime Rib for first time
Posted on 12/12/17 at 8:31 am
Posted on 12/12/17 at 8:31 am
We usually do steak and lobsters on Xmas eve with my family. I suggested doing a Prime Rib.
ANy advice, suggestions on rub & cook time & cook method would be very much appreciated
I do own a sous vide if that is the preferred method
ANy advice, suggestions on rub & cook time & cook method would be very much appreciated
I do own a sous vide if that is the preferred method
11
Posted on 12/12/17 at 8:41 am to LSUvegasbombed
1.
Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
2.
Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
3.
Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
2.
Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
3.
Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
Posted on 12/12/17 at 8:49 am to TH03
man that sounds pretty damn simple and fool proof
Posted on 12/12/17 at 8:50 am to LSUvegasbombed
Serious eats is pretty good. I plan on doing one this weekend just like that.
Posted on 12/12/17 at 8:52 am to TH03
I plan on doing one for the first time Christmas Eve and will be using that exact method.
Posted on 12/12/17 at 8:56 am to TH03
i watched a food video on FB that popped up of the famous place in LA called Lawry's -- looked incredible
Posted on 12/12/17 at 8:56 am to TH03
quote:
130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well.
Crimes against humanity.
Posted on 12/12/17 at 8:59 am to nerd guy
Yeah I go 120
Posted on 12/12/17 at 9:01 am to TH03
Google serious eats Prime Rib and go with that
Posted on 12/12/17 at 9:05 am to LSUvegasbombed
This has always been my method. Easy peasy.
-Bring prime rib to room temp (3-4 hours before cooking).
-Preheat oven to 500 degrees.
-Kosher salt and black pepper rub before putting in oven.
-Roast fat side up for 5 minutes per pound. No more, no less.
-Turn oven off, and let rest in oven for 2 hours. Do NOT open oven door for any reason.
-After 2 hours, slice and enjoy.
-Bring prime rib to room temp (3-4 hours before cooking).
-Preheat oven to 500 degrees.
-Kosher salt and black pepper rub before putting in oven.
-Roast fat side up for 5 minutes per pound. No more, no less.
-Turn oven off, and let rest in oven for 2 hours. Do NOT open oven door for any reason.
-After 2 hours, slice and enjoy.
Posted on 12/12/17 at 9:07 am to LSUvegasbombed
Preheat to 500 degrees
Put in room temperature Roady for 5 minutes per pound
Turn oven off and let sit for 2 hours without opening
Can't frick it up
Put in room temperature Roady for 5 minutes per pound
Turn oven off and let sit for 2 hours without opening
Can't frick it up
Posted on 12/12/17 at 9:09 am to TH03
My stopping point too. Sometimes i'll stop at 117 since I feel like I cook mine longer than I should at the higher temp.
Posted on 12/12/17 at 9:19 am to LSUvegasbombed
I use my Char Broil Big Easy Oil-less Fryer. I season up the prime rib like others have recommended in this thread in then I put it in the oil-less fryer (about 10 min. per Lb.) till we hit 125 degrees.
Easiest way to make a perfect prime rib. We stress more over getting the homemade horseradish sauce to set up and be right than we do on cooking the prime rib.
Easiest way to make a perfect prime rib. We stress more over getting the homemade horseradish sauce to set up and be right than we do on cooking the prime rib.
Posted on 12/12/17 at 9:23 am to TH03
i think i like TH03 recipe the best. It allows me to cook this at my house then transfer it to my parents house. When its time to eat, i can blast it at 500 degrees
Posted on 12/12/17 at 9:31 am to LSUvegasbombed
quote:
Lawry's
I've eaten at their location in Chicago. Phenomenal prime rib. Their servers are refereed to as "Master Carvers." Their sides were delicious too from the spun salad to the cream corn.
Posted on 12/12/17 at 9:49 am to TH03
quote:
Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare
quote:
130°F (54°C) for medium-rare
quote:
135°F (57°C) for medium to medium-well.
Posted on 12/12/17 at 9:50 am to TigerstuckinMS
I know, I just copied and pasted from serious eats 
Anything over 125 is blasphemy to me.
Anything over 125 is blasphemy to me.
Posted on 12/12/17 at 9:58 am to LSUvegasbombed
I cooked one this past Christmas and even though the center was cooked to Med Rare my wife and daughter wanted it a little more cooked. I got my griddle as hot as possible, cut them each a piece about 5/8" thick and hit it on the griddle for a minutes or so on each side. They preferred it that way and I though it was pretty good as well, even though I ate mine at Med-Rare.
Inevitably one of your guest is going to turn their nose up to Med Rare meat, be prepared to hit it a little more on the griddle for them.
Inevitably one of your guest is going to turn their nose up to Med Rare meat, be prepared to hit it a little more on the griddle for them.
Posted on 12/12/17 at 10:09 am to CHEDBALLZ
quote:
Inevitably one of your guest is going to turn their nose up to Med Rare meat,
That's why you keep a can of Spaghetti-O's on hand.
Posted on 12/12/17 at 12:46 pm to LSUvegasbombed
There were quite a few prime rib threads before and around Thanksgiving. The search function actually works well enough for those that they will come up which is not the norm. Maybe they come up because they were recent, but you may want to take a look at a few of those threads as well as this one.
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