Prime Rib Recipe...

[Mos Eisley]

I don't have a receipe but...The best Prime Rib Restaurant, bar-none, is Lawry's Prime Rib. Anyone who has ever eaten at one has agreed with me, to date. There aren't many around. I ate at the one in Chicago but I hear there's one in Dallas. If I remember correctly it was close to $150 for the 2 of us with everything included. Gotta love their seasoning salt too!

Wow, they actually give their receipe online. Here it is...

http://www.lawrysonline.com/theprimerib_beverlyhills_recipes.asp

The receipe is pretty simple so, like us guys, it must be all about their meat.

.

 

[tm8634]

you guys suckespecially you traxxis...now iv gota go have one....

 

[Traxxis]

you guys suckespecially you traxxis...now iv gota go have one....

Haha... head up to Walke's, you buy the meat, I'll cook it!

 

[tm8634]

Haha... head up to Walke's, you buy the meat, I'll cook it!

i just pulled some T bones (had everthing but PR) out and are de-frosting them as we speak/type

 

[WhiteyMacD]

Not doing Prime Rib, but this thread did force me into stopping by Cosseys to pick up two prime ribeyes!

 

[tomthebaker]

Well, it's a bit long, but here goes:

Buy the whole darn "109" rib with the fat cap ON and the rib bones attached. Nothing else will do, IMO, and it will probably be a special order from Reasors or Petty's or Crescent Market, or your butcher.

Allow to come to room temperature, AT LEAST 4 hours.

Cut the strings or netting and season under the fat cap heavily with Kosher Salt and black pepper. No secret spices. Season the bottom and ends the same way. Replace the fat cap, re-tie, and season the top of the fat, too.

Roast at 425 deg for 30 minutes, then turn down to 325 for 2 hours, then begin to check it with an "instant-read" thermometer until it is 120 deg internally. 115 if you want it to "Moo."

Then, AND THIS IS REALLY IMPORTANT!! - Let it rest, 30 minutes at least before carving.

For the Jus, drain just the fat from the pan, and carmelize the drippings over a burner, with some onion and garlic. deglaze the pan with red wine when the drippings are dark brown. [if the pan drippings are already caramelized when the roast comes out, skip that part.] Reduce the wine by 1/2.

Add beef stock (or some kind of stock) Season with salt, pepper, bay leaf, thyme. Simmer a bit, strain and skim the fat.

EAT.

 

[tomthebaker]

And the Fountains sucked, big time!

 

[338Shooter]

1. Get prime rib
2. Cook prime rib
3. ...
4. Profit.

 

[tm8634]

ok traxxis im happy, now my T bone with a salad on the side took care of that melt in your mouth beef (crap) you started...

 

[Jwryan84]

I made a couple last year, just looked the recipe up online. Its really easy, just have to watch the internal temp.