Thread: Prime Rib / Standing Rib Roast

Originally Posted by gssixgun

OMG Bob that cake just looks way toooooooooo Good

I agree. That looks like a Chocolate Cake to die for.

Starting the day with Norwegian waffles, sour cream, jam, and bacon.


Finishing the day with local Bay Area crab, and potatoes.

Last Night's Christmas dinner...

Prime rib with horseradish sauce, accompanied with brown rice and green peas. Wine was a very affordable, yet tasteful, Cabernet Sauvignon.

Hey Glen! I wish I’d found this thread earlier!

While I fixed smoked cooked ham this year, I’ve used the 500 deg cooking method for rib roasts for years now! I do leave the oven on at the lowest temp and it ususally comes on to keep the temp correct but it always come our right!!

I like a rub of freshly ground black pepper, crushed garlic and kosher salt mixed with extra virgin olive oil. I rub it on the night before and then let it rest. I always use a beef fat cap (a large chunk of fat) to cover the rib roast after the rub but they are hard to find these days as most everything comes pretty much ready to cut and wrap!

My solution is to save the fat off of roasts and then wrap tightly and freeze until needed. Works Great!!

ONE WARNING!! Make sure you have the fan above the oven on and be ready for the smoke alarm to go off as it can get a little ‘smoky’ during the cooking!

Well I’m off to keep working on Red Beans and Rice! If you don’t like spicy don’t come over for supper!

I am with you on turning the cooktop fan on. Doing that dawned on me when I heard the smoke alarm. With that opened some windows and ran the whole house fan for an hour or so.