Thread: Prime Rib / Standing Rib Roast

This was round number two last night. Mother in law made a good one.
Also had it for breakfast with eggs this morning!

Did a three rib today. Got it to 120 in the center and let it rest. Wonderful!

No pics but my PR was great. I didn't have say 1 in cooking but not much you can do to screw up my end cut. Unless it's cut too small :<0)

Originally Posted by gssixgun

Here is a recipe I just came across for a Prime Rib Roast not sure if it is new or old but I am going to try it out for Christmas Dinner this year.
I have always used the Salt Encrusted method in the past with good results but a ton of work, this looks almost too simple not to try

Has anyone else tried it ??? any Do's or Dont's ???


Chef John's Perfect Prime Rib Recipe - Allrecipes.com


Directions:


1.Place rib roast on a plate and bring to room temperature, about 4 hours.
2.Preheat an oven to 500 degrees F (260 degrees C).
3.Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
4.Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.


If you try it this year update the thread with the outcome

This is the way I cook Prime Rib. 500% for 5 minutes a pound and then turn off oven and take roast out after two hours. I take roast out of fridge for one hour before roasting and use olive oil and salt and pepper to season. Thanks for sharing.

Menu up at the Lil' Log Cabin in North Idaho

Prime Rib
Giant King Crab Legs
Brocoli Florets
Merlot
French Bread / Amish Butter
Warm Peach Pie w/ Whupped creame


Way Way too much food for two people wife is thinking left over Prime Rib is going into a Shepard's Pie this weekend


I followed the recipe to a tee, except I had to mix up our own Herb de Provence.. The meat came out more toward the Rare side which I of course loved, but Her's needed just a touch more, I think another 5 minutes at the 500° mark would have nailed it dead on Med. Rare.. Although Med Rare is technically a Warm Red center which this was...

I also added a cup of water under the roasting pan to make sure the meat stayed moist, just a trick I learned long ago that works well

I must say it was incredibly easy to nail the serving time with this recipe, just counted everything down to zero on the timer which we figured dinner at 5:00pm..












Hope everyone had a Very Merry Christmas.. we sure did

Now is Time for more Wine

fantastic Glen, you have left over prime rib with aus juice, cut those ribs off you have Dinasaour bones with BB que sause, you have prime rib hash and fried taters with eggs for breakfast.we could eat off that roast for weeks.Enjoy man.thx for all you do on SRP. Happy holidays.
Bill

This was a great suggestion.
The SWMBO and I have started the Prime Rib Christmas dinner thing a few years ago.
This made the process much easier and I would do it again.

My mods:
I split an 8# three rib in half since it was just the two of us. (and I get to do this again "for research of course")
Added red skinned potatoes - whole - to the pan.
Used the roast setting (top element )
4.5#, 23 minutes, remote temp showed 144F after 1Hr 35 minutes so I bailed, medium - SWMBO was very happy.
I had this on convection and I should have used conventional or stuck to 20 minutes (comments/suggestions?)
Potatoes where perfect.
Starting temperature was 68F

From reading the comments on the recipe site the insulation of the oven make a big difference.
The newer and self cleaning units have both good insulation and door seals - and retain heat better.

And to think that the SWMBO was a Vegetarian when we meet...

Followed the recipe exactly Glen. 4.5 lb. rib roast, 22 minutes @ 500 degrees, then two hours to finish. The roast was at 140 in the center which is a bit too well done for us but it was delicious none the less. Next time I would not use the broiler pan but would use our regular roasting pan and we would anticipate 120/125 degrees on the meat.
The rest of meal was mushroom risotto and cauliflower florets under the broiler with a touch of cheese sprinkled on.
The final touch was a black chocolate cake.

I was too hungry to take but a couple of pic's. : )

OMG Bob that cake just looks way toooooooooo Good

Originally Posted by gssixgun

OMG Bob that cake just looks way toooooooooo Good

Homemade. The chocolates are 1/2 dutch process & 1/2 black cocoa powder plus the other ingredients. The dark chocolate high last for about 4 hours. : P