Simple Prime Rib

[GON]

Made "Christmas Dinner" today for my Wife. We were with our adult Daughter, her Husband, and two grandsons for Christmas in Denver. So I wanted to make something special for my Wife. My Thanksgiving turkey didn't taste so good. So I wanted to get back to basics with this prime rib.

Recipe (from Simple Recipe):

-Salt the outside of the roast, loosely wrap in butcher paper (I used parchment paper) and let the roast sit for three hours at room temperature
-After three hours, brush off the salt
- Salt and pepper ( I used a LIDL French de Paris salt that included salt, bell pepper, oregano, thyme, pepper, and rosemary
- Bake at 500 degrees for 15 minutes
-Reduce heat to 325 and bake until 15 degrees before desired wellness
- Pull roast from oven and let rest (roast will continue to cook) until desired wellness )10-15 minutes)
- Enjoy

 

[MParr]

That’s perfection!

 

[GSCJR]

Perfectly cooked!

Nice job @GON !

Nice choice of wine too, even though I don't drink.

 

[JustinH]

Great job, I just had a prime rib in vegas and it didn't look as good as yours.

 

[Rand]

that looks pretty good.. might have to steal the recipe

how long was that in the oven @325f for.. I read the instructions but would like the general time.

 

[JeffKeryk]

Have mercy...

 

[Wrenchturner44]

Wow, and no refined sugar!

 

[LenZee]

I do the 550F for 5 minutes x Lbs, then turn off oven and walk away for 2 hours.
Comes out perfect every time.
Example: 8lb Prime Rib goes for 40 minutes at 550F, Then turn off oven and don't open it for 2 hours.

 

[GON]

that looks pretty good.. might have to steal the recipe

how long was that in the oven @325f for.. I read the instructions but would like the general time.

Rand, cooking time is based on the size (pound) of the roast. This roast was 5lbs and total cooking time of 90 minutes.

 

[parshisa]

I wish my wife was on the same page with me as to how it needs to be cooked. She can’t eat it cooked the right way and I always have to overcook it. But here’s one I did last week, it was on sale at HEB for 3.88/lbs. I’ve used stake seasoning (by HEB) and had it sit overnight in the fridge. Had to trim some from the bones to make it look pretty. Btw, That’s NA Sam Adams IPA, surprisingly good for non-alc beer.

 

[BigJohn]

Very, very nice job!!!!

I did mine on coals and Mesquite.....

Just the wife and I this year, so I had to manage the cooking of a TINY, LITTLE Rib-eye Roast. I slightly over-cooked to Medium, rather than Medium-Rare, but it was moist and ate darn good. Normally, I smoke a 6-8 lb Roast....

Hahahaha... We both got an End Cut.

The wife cooked some awesome Scalloped Potatoes, Blue-cheese/Iceberg Wedge and Black-eyed Peas.

 

[#18FAN]

I do the same above method but try get oven to 550F for 15 to 20min get it crisp.
Pull completely from oven and lower to 225F low and slow than back in with inserted thermometer in center of roast till 122F will get about 2to3 degrees carry over when it stops and wants to drop it’s completely relaxed that’s when you hit it with the knife.

Big thick steaks on the grill same method as hot as you can get that charcoal grill Grove is best to achieve 800F+right on that grill for a min or two on each side. You pull that off and let it relax and gonna put to the cool side of the grill and roast till your happy Rare for me.

 

[y_p_w]

There's one place around here that specializes in prime rib and their technique is to encrust the meat in rock salt for some reason. I don't think they have it on the menu now, but I'm sure they'll bring it back eventually.

I remember one tribal casino that I'd go to that that had a buffet with a wood fired grill. Sunday was prime rib night for $12.99, although during the weekday it was $9.99 and they had tri-tip on the grill. But often they cut it off and was too rare for someone's tastes, and they'd just put it on the grill for a few minutes. I liked it either rare or the burnt ends.

 

[BigJohn]

There's one place around here that specializes in prime rib and their technique is to encrust the meat in rock salt for some reason. I don't think they have it on the menu now, but I'm sure they'll bring it back eventually.

I remember one tribal casino that I'd go to that that had a buffet with a wood fired grill. Sunday was prime rib night for $12.99, although during the weekday it was $9.99 and they had tri-tip on the grill. But often they cut it off and was too rare for someone's tastes, and they'd just put it on the grill for a few minutes. I liked it either rare or the burnt ends.

I slather mine in mustard.... yeah, just plain old Mustard sauce form the jar..... (a trick I learned from people that smoke awesome Briskets)

then I go heavy on the course ground pepper, salt and garlic powder.

...........

 

[Dinoburner]

Gawd I`m hungry.

 

[RDMgr]

I use the reverse sear method for prime rib. Several hours at 250F (or even 225F) to the desired temperature. Rest it at room temperature for 30-45 minutes then back into the oven at 500-550F for up to 15 minutes to get the sear. It's almost like sous vide without the water bath.

The low temperature cooking gives you a even doneness through the entire roast without the darker outer ring.

 

[Jdeere562]

Made "Christmas Dinner" today for my Wife. We were with our adult Daughter, her Husband, and two grandsons for Christmas in Denver. So I wanted to make something special for my Wife. My Thanksgiving turkey didn't taste so good. So I wanted to get back to basics with this prime rib.

Recipe (from Simple Recipe):

-Salt the outside of the roast, loosely wrap in butcher paper (I used parchment paper) and let the roast sit for three hours at room temperature
-After three hours, brush off the salt
- Salt and pepper ( I used a LIDL French de Paris salt that included salt, bell pepper, oregano, thyme, pepper, and rosemary
- Bake at 500 degrees for 15 minutes
-Reduce heat to 325 and bake until 15 degrees before desired wellness
- Pull roast from oven and let rest (roast will continue to cook) until desired wellness )10-15 minutes)
- Enjoy

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That looks delicious GON. A tad overcooked for my liking, but I would chow down big time anyway!

 

[y_p_w]

That looks delicious GON. A tad overcooked for my liking, but I would chow down big time anyway!

I kind of like burnt ends, so I guess I could deal with something like that.

Still - I once dined with someone who absolutely positively wouldn't eat any meat that wasn't thoroughly cooked. My wife and I were dining with him at a teppanyaki place where we ordered the steaks medium, and they were of course grilled and then sliced up. When he saw they were slightly pink he looked at it like they would poison him and the chef tossed them back on the grill until they were brown all the way through. Must have been tough as heck by then. It was also weird when we were at my place and I was shucking oysters. He looked at me as if he though I had a death wish.

 

[Egg_Head]

@GON What was the temp of the roast measured with your meat thermometer when you pulled it out of the oven?

 

[4WD]

Great job, I just had a prime rib in vegas and it didn't look as good as yours.

Have had it in fancy places all over … but think the best one came from the KC Hall near Columbus (wedding)