Rarely talked method to cook prime rib for the holidays

[GON]

Holiday cooking can take a lot of time. Oven may not be available to cook a prime rib because oven may be in use for other cooking.

How about deep frying a prime rib???...????

Video is 30 seconds.

 

[Jdeere562]

My coworker used to cook them that way.
Good stuff Never cooked one myself, he used to let his dry out a day or two in the fridge. (opened on paper towels)

 

[John105]

Cooked one for the first time ever over thanksgiving (sage, thyme, garlic, salt crust, mostly med rare but outsides med to med well—heard lower temp longer time fixes that). Came out delicious! Only thing I would do differently is defrost over days in fridge. Had to do at room temp as frozen night before. They are on sale this week at 2 markets for $4.99/lb and want to get one (choice not prime)…

 

[walterjay]

I don't have a deep fryer.

 

[AZjeff]

If you didn't almost burn down your house deep frying a turkey at Thanksgiving now you get another chance at Christmas.

Looks good and might as well use the oil again.

 

[GON]

If you didn't almost burn down your house deep frying a turkey at Thanksgiving now you get another chance at Christmas.

Looks good and might as well use the oil again.

Wondering if frying in bacon grease might work?>

 

[Patman]

My favorite way to cook prime rib is the 500 degree method. You take the weight of the meat in pounds and multiply that by 5. Then you heat up the oven to 500 degrees and cook it at that temperature for the number you came up with (example, a 5 lb roast would be cooked for 25 minutes at 500). Once that time is up then you shut off the oven but don’t open the door. You then leave the roast in that oven for another two hours. This results in a medium rare prime rib every time (I have found that with different ovens you might have to adjust the cooking time slightly but once you figure that out it’s super easy) I love cooking it this way because it takes the guesswork out of when the roast will be done, so for big family gatherings you know exactly when dinner can be served. It also helps if you have two ovens because you’re going to need a separate oven to cook the roasted potatoes and whatever else you are serving with the prime rib. Now I’m hungry

 

[LenZee]

My favorite way to cook prime rib is the 500 degree method. You take the weight of the meat in pounds and multiply that by 5. Then you heat up the oven to 500 degrees and cook it at that temperature for the number you came up with (example, a 5 lb roast would be cooked for 25 minutes at 500). Once that time is up then you shut off the oven but don’t open the door. You then leave the roast in that oven for another two hours. This results in a medium rare prime rib every time (I have found that with different ovens you might have to adjust the cooking time slightly but once you figure that out it’s super easy) I love cooking it this way because it takes the guesswork out of when the roast will be done, so for big family gatherings you know exactly when dinner can be served. It also helps if you have two ovens because you’re going to need a separate oven to cook the roasted potatoes and whatever else you are serving with the prime rib. Now I’m hungry

I do mine this way but add a heavy cast iron pan into the oven to let the temp cool down a little slower.

 

[Patman]

I do mine this way but add a heavy cast iron pan into the oven to let the temp cool down a little slower.

I also use a heavy cast iron pan for mine too

 

[BISCUT]

I do mine this way but add a heavy cast iron pan into the oven to let the temp cool down a little slower.

Most often I cook a prime rib in this manner as well. Cast Iron is a great tool to have.

 

[ls1mike]

I have a deep fryer and have done it before. A few years ago, I picked up an air fryer big enough to cook a 16 to 18 lbs turkey. I love it similar to the deep fryer taste with way less mess. I want to try a prime rib in it.

 

[JohnnyG]

The BITOG version of that:

 

[TnT_M]

My favorite way to cook prime rib is the 500 degree method. You take the weight of the meat in pounds and multiply that by 5. Then you heat up the oven to 500 degrees and cook it at that temperature for the number you came up with (example, a 5 lb roast would be cooked for 25 minutes at 500). Once that time is up then you shut off the oven but don’t open the door. You then leave the roast in that oven for another two hours. This results in a medium rare prime rib every time (I have found that with different ovens you might have to adjust the cooking time slightly but once you figure that out it’s super easy) I love cooking it this way because it takes the guesswork out of when the roast will be done, so for big family gatherings you know exactly when dinner can be served. It also helps if you have two ovens because you’re going to need a separate oven to cook the roasted potatoes and whatever else you are serving with the prime rib. Now I’m hungry

I have found this to be the best method. As others stated I use my large cast iron skillet and then make the au jus in the skillet when the roast is resting prior to slicing.

Just my $0.02

 

[TnT_M]

Some Christmas prime rib. Nice little 4 pound roast from Sam’s Club with some twice baked mashed potatoes, corn, Caesar salad and sour dough bread.

Cooked at 500F for 20 minutes and let it sit in the oven for 2 hours. I turned the oven back on with about 15 minutes to go because we only hit 124F. The roast topped out at 128F after the little boost. I’m really enjoying my new Bluetooth thermometers.

Merry Christmas

Just my $0.02

 

[Pablo]

 

[Astro_Guy]

There is a place near me dating back to the colonial days that in latter years became famous for their generous portions of Prime Rib. A neighbor of mine was the general manager for a good twenty years. He told that the secret was to cook it all day at only 275 F. I've tried numerous ways over the years but low and slow seems to be the way to go. The only nerve wracking part about that is knowing when it's done. Maybe I will try Patman's 500 F then long rest method next time. There are few things on this Earth batter than a prpoerly cooked Prime Rib.

 

[mr_boring]

There is a place near me dating back to the colonial days that in latter years became famous for their generous portions of Prime Rib. A neighbor of mine was the general manager for a good twenty years. He told that the secret was to cook it all day at only 275 F. I've tried numerous ways over the years but low and slow seems to be the way to go. The only nerve wracking part about that is knowing when it's done. Maybe I will try Patman's 500 F then long rest method next time. There are few things on this Earth batter than a prpoerly cooked Prime Rib.

275 all day will cook a brisket into mush. I have slow roasted rib roasts before to see what it could be (made roast beef poboys about 3 months ago with a fully cooked rib roast) and it isn't worth cooking one that long IMO. It's good, but no better than chuck roast by that point.

Prime is easy. Salt it 3-4 days before and stick it on a drying rack in the fridge The salt will work into the meat, the fridge will pull out excess moisture, and starting it wicked hot will get you nice color on the outside. I temp mine rather than leave it for x hours with the oven off, but Patmans will get you mighty close to what you want. I'm a 134-136 guy (pull at 131ish). Fat tastes better taken a little higher.