Thread: Prime Rib / Standing Rib Roast

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

Don't eat it all in one sitting, you'll get a stomach ache.

I've seen that recipe before and heard from others that it works well. I would stay patient and not open the oven till the end when I would check internal temperature with a thermometer to make sure it's cooked to your liking. The high temperature start should sear in the juices nicely and then it will slowly cook inside. Let us know how it comes out.

We're having a prime rib for Christmas dinner too but we've come to love using our Ronco "set it and forget it" rotisserie. I love using it for roasts, chickens and even a small turkey.

We're doing a 12-14 pound bone in Prime Rib also.....just get 125 temp in the middle of roast and let it rest 15-20 min. Gonna check out some rubs on the internet too. They are 8.99 per pound at the local slaughter sack here.

This is what I do. pour a inch layer of rock salt in a large Pot,add one cup of water place the roast in the pot, pour to cover with rock salt, takes about 10/15 lbs,insert meat thermo. put in 400 deg Oven for 30 Mins,turn down to 350, cook until the meat gets to 130 internal temp
Now the work starts, takes two people,get the meat out of the pot with a large barbeque type fork, you may need a hammer or mallitt to break off the salt as it will be be tottally encased,Brush the rest of the salt off with a large pastery brush,tent for twenty mins with foil.
Is the best of the best way to cook a prime rib roast IMO.

Originally Posted by GC7

I've seen that recipe before and heard from others that it works well. I would stay patient and not open the oven till the end when I would check internal temperature with a thermometer to make sure it's cooked to your liking. The high temperature start should sear in the juices nicely and then it will slowly cook inside. Let us know how it comes out.

We're having a prime rib for Christmas dinner too but we've come to love using our Ronco "set it and forget it" rotisserie. I love using it for roasts, chickens and even a small turkey.

Roncos rule

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

Glen, trying to time a prime rib is hit or miss, trust me. You need a meat thermometer. Take the roast out at 135 F internal temp and wrap with foil for 10-15 minutes before serving. Not saying the above recipe won't work but every stove is different. 500 deg on your oven could be off by as much as 100 F.

Good luck. Merry Christmas.

I've been making rib roast for years. Last yer I started making it for my family Xmas day and has become a bit if a tradition; I just picked up a 17 lb roast couple hours ago.

Thanks for the recipe. Nothing says Christmas like a huge chunk of cow.

God bless.

Originally Posted by JoeLowett

I've been making rib roast for years. Last yer I started making it for my family Xmas day and has become a bit if a tradition; I just picked up a 17 lb roast couple hours ago.

Thanks for the recipe. Nothing says Christmas like a huge chunk of cow.

God bless.

17 pounds??, thats like a 12 rib roast

Originally Posted by pixelfixed

17 pounds??, thats like a 12 rib roast

Yea- it's huge and cost like $140

I usual chop a few 1 1/2" thick steaks before I season it up and eat them the next day.... I subscribed to the thread. Pics to follow.