Prime Rib Recipe...

[Traxxis]

who has the best?

I'm wanting one of those ones that come out almost purple, 1.5" thick, slow cooked, extremely juicy and literally tender enough to cut with a fork.

Many years ago, I went to The Fountains in Tulsa and that's how they did it... never been able to match it since.

Let 'em rip...

 

[4play]

< waiting &

 

[vvvvvvv]

/subscribing
/drooling
*Veggie Meat's keyboard has experienced a short due to the large puddle of drool

 

[WhiteyMacD]

Yeah, Ill be eager to see the replies. Best prime rib I have ever had, the outer parts of it tasted like the best ribs I have ever had.

Little fresh horseradish,.. little aux jus. *DROOL*

 

[JD8]

I know of a few "prime" restaurants that peel back the top layer of fat off the loin and seasoned underneath and cover it back up before putting it in the oven. Seems to me that that a number of seasonings would work in this case. Some seasonings I've seen used are rock salt, black pepper, white pepper, cayenne, garlic powder, onion powder, bay leaves, and mustard seed. Seems if you roasted it in a pan, you could drain the juice off and add a beef broth to taste for Au jus. I'd imagine you could go crazy with several other seasonings under the layer of fat aswell like horseradish. I also know that most restaurants let them slow roast all day at low temps which is the key, when I worked for Outback they load about 50lbs around 9-10am and it would be read around 4pm. Outback however, doesn't season their prime rib, or they didn't used to anyways. Flemings will load theirs in a similar fashion. I'd roast it at 250-300 till it hit 115 internally (med rare) but that's just me.

 

[257wby]

Dad cooks one this way every Christmas. http://roundthechuckbox.blogspot.com/2006/06/prime-rib-roast-in-dutch-oven.html

It is by far the best prime rib I have EVER had and I have eaten prime rib across the nation. Dad also adds some rosemary to the seasoning mix. It is best in a dutch oven, but can be done in a regular oven.

 

[tobyboy]

Dad cooks one this way every Christmas. http://roundthechuckbox.blogspot.com/2006/06/prime-rib-roast-in-dutch-oven.html

It is by far the best prime rib I have EVER had and I have eaten prime rib across the nation. Dad also adds some rosemary to the seasoning mix. It is best in a dutch oven, but can be done in a regular oven.

PRIME TIME! im going to try that. keep thos recipes coming

 

[sigsilly]

Finally! This is a thread I can put my teeth into.

 

[UnSafe]

As a 14 year old dishwasher in a restaurant famous for it's Prime rib back in the 70's, I had to help the morning prep cooks start the Prime rib roasts in the morning. It's been a long time, but I recall spraying 10-15 roasts down with water, then pouring scoops of Kosher salt over them and patting the salt to give an even coating. Roasts were transferred into pans, then the cooks sprinkled chopped garlic, pepper and unknown spices liberally over top and placed all into a wall of large ovens to roast. At some point in the day, several cooks would open the ovens, slide the pans out and slice some of the fat off. We'd all get plates of roasted, salt encrusted trimmings to snack on. A high point in an otherwise horrible job.

Don't recall temp or time, but the whole process was fairly simple.

 

[jstaylor62]

December is the best time of year to buy Rib Roasts. Small End cut will be leaner and Large End will be fatter. I have been making Prime Rib for Christmas Dinner for years now. Albertsons always had bone in rib roasts for $5 lb. Most 3 bone cuts were in 7-8lb range.

Let the roast set out and come to room temp

Rub with olive oil - this will help with crusting that will seal in some juices

Season with kosher salt, coarse garlic and coarse black pepper

Place whole sprigs of rosemary and thyme under the strings wrapping the roast

Roast in a roasting pan for approx 2hrs at 350. For a 7-8lb roast this will get you to a meat temp of 120. But be sure you know your oven and how well it holds an accurate temp. Invest in a small remote meat thermometer if you are not sure.

Take the roast out of the oven and cover with foil and let set at least 10 min before carving.