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My favorite Prime Rib

Tap

Well-known member
Marinade For Prime Rib
1/2 c. soy sauce
1/4 cup vinegar
3 cups water
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. cardamon
1 tbls. crushed peppercorns, or plain pepper
2 tbls. tomato paste

Boil ingredients together before putting prime rib in oven.
Pour a cup or so over Rib Roast before putting roast in oven.
(I add Lemon Pepper, Onion Salt, or whatever seasoning you like to Marinate, and also on Rib Roast before putting roast in oven.)
If you like tangy Marinade add a little more vinegar and a little less water.

I use a meat thermometer and when the temperature gets about 10 degrees less than what you are aiming for, take meat out of the oven and leave the cover on for ten minutes or so. Then by the time you cut the meat, it will have risen to the temperature you are aiming for.

I cook meat at 350 degrees.

If you have a medium to larger roast, double the marinate recipe. I just make a second batch right before the meat is cooked and add to first batch.

MMMMMM.
 

Tap

Well-known member
I got to thinking that for the uninitiated, I should add that you want to put the cooked marinate mixture in individual serving bowls when you serve the Prime Rib. Probably self explanatory.
 

Tap

Well-known member
We usually cook it covered, but sometimes take the lid off the last 30 min. or so. I think it is best to keep the moisture in, so as not to dry the meat out.

Good eating! You will not be dissappointed. Just be careful not to add too many other seasonings, unless you like things salty.
 

Faster horses

Well-known member
Hey, rancher, SMILE AWHILE!!!

I know deep down you really like me!! :p

And its a beautiful evening, following a beautiful day!!!!

How much better could it get??
 

rancher

Well-known member
Faster horses said:
Hey, rancher, SMILE AWHILE!!!

I know deep down you really like me!! :p

And its a beautiful evening, following a beautiful day!!!!

How much better could it get??


Grass really jumped today, seeing some grass hoppers. Going to be nice tomorrow too.
 

Haytrucker

Well-known member
Good sounding recipe; the Mrs. has a similiar one, but with very specific cooking times and temps. according to roast weight. I will post when "she" finds the directions.
We have had only one overcooked roast(out of 50 or so in 'lo these several years); and we started it in a roaster then hauled it 200 miles to my youngest brother's birthday party. Only missed perfection by 30 minutes, which is an eternity to a prime rib.
Who bakes with the ribs on? Or is boneless better? I already know the answer, but am interested in other opinions. (Hint: grilled ribs the day after!)
 

ranchwife

Well-known member
I ARE A GENIUS.....I FOUND IT!!!!

Wish me luck, as I will be placing a 7 1/2 pounder in the oven this afternoon....dinner will be around 6 tonight....just in case any of you may find yourselves in our area!! can't wait to try your recipe, tap!!!

:D :D :D :D :D :D
 

Mrs.Greg

Well-known member
We use Taps recipe ALL the time,love it. The juice is great for beef dip,its also really nice for deer roast too because of the moisture...Thanks Tap

Have a great day Ranchwife family. Prime Rib is now Christmas dinner this year.
 

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