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Prime Rib extraordinaire

PPRM

Well-known member
FH asked me about Cooking Prime Rib. I told her I'd Post this from a few years ago...

Prime Rib used to be the cut I'd order when dining. Then, my wifes Aunt. She had a restuarant and made the absolute best. Good enough that it ruined any other Prime for me. It was Discount Prime she bought as well. So, yeah, it was the method.

My Prime..Sorry for the Blurry pics, it was a Camera Phone

RibRoast.jpg


TwoRibRoasts.jpg


Rub With Pepper, Garlic, salt and Onion

RubbedRoast.jpg


Wrap in Cheese Cloth, this makes it easier to get the Rock Salt Off

Put in Roaster pan

SaltedPan.jpg




Cover with Rock Salt


IntotheOven.jpg



This one actually got away from me a bit on Core Temp.


CheeseclothWholeRoast.jpg


FirstCut2.jpg


PlatterofthickCuts2.jpg
 

Faster horses

Well-known member
I snapped a picture of the Prime Rib I cooked for today.
It was from a home raised purbred black Angus heifer.
I didn't have any rock salt so I had to do it the way I usually do.
I did run into a slight problem, however. I was getting ready for
church and Mr. FH came in and said, "there's smoke coming out of the stove!" So I came into the kitchen and he wasn't fooling. :shock:
I opened the oven door...and...I had put the Prime Rib in a Pampered Chef 9x16 stone dish and put the oven up to 500 degrees convection. It
hadn't been in there very long, but that high heat broke the stone dish and it was cracked in about 10 pieces, and the fat had run out on
the bottome of the oven. :shock: Man, was that a mess. But we got
the roast out, got the pieces picked up and put the roast back in
a metal pan. Now it was time to leave for church, so I put it on 200 degrees. Church took longer today...of course...but when we got home
the roast was fine. In fact, I had to turn the oven up to 350. Our
company was late, (whew) and this is what the roast looked like
when we cut it up. It tasted wonderful, or so everyone said.
I think we witnessed an Easter miracle of our own today. :p


040-3.jpg
 

leanin' H

Well-known member
Alright people! I've just about had enough of this "look at my prime rib" contest! :mad: I think the only fair thing to do would be for the both of you to ship some muy pronto to the desert. I will be happy to judge said contest at no fee! :D Note to self- Keep a prime rib roast on next steer. Note to wife- Buy one to tide H over in the mean time. :wink:
 

PPRM

Well-known member
I am at the other end of the spectrum on temperature.. But like I told you, If you Google there are like 500 opinions on what to cook Prime Rib at. Tells me there is no way to mess it up, LOL.

The Meat looks Fantastic.

Really cool looking Cutting Board BTW. Really Cool
 

burnt

Well-known member
katrina said:
Would cow salt work?? Looks delicous....

Wouldn't it take a darn big pot to fit those blocks in? :wink:

And it might make your roast turn blue?

:lol: :lol: :lol:
 
A

Anonymous

Guest
Try adding a green onion and some garlic cloves. Cut an x between every rib bone jam your finger into the x as deep as you can alternate a green onion and garlic clove between each rib bone. Cut the excess onion off.

Prior to salting marinate in worchestire sauce on all sides and ends about 19 minutes each and side. Also its best if the prime rib is at room temperature. so set it out of the fridge about 5 hours before cooking. This stops the meat from shocking or seizing up. It makes a more tender cut off meat. After the meat is marinated in the worchestire add the garlic onions and coarse ground pepper. We Use coarse sea salt with the pepper.

The rock salt is all that will work any type of salt will break down and make the meat salty.

The purpose off the rock salt is to hold the juices in the roast. Its aLSO BEST TO SPRINKLE WATER ON THE OUTSIDE OF THE ROCK SALT THIS MAKES IT SEAL BETTER. Caps was locked and I ain't retyping. :oops:
 

Faster horses

Well-known member
Mine was boneless, PF, so no ribs. :cry: I'm going to try PPRM's
rock salt deal next time. I had some new pepper called 'smoked pepper'
(hey, maybe that's what the problem was :shock: ) and I put some water on the fat, then the rub of smoked pepper, garlic pepper, Lowery's,
and Susa seasoning (it's a salt made and used by a steak house here in town.)

Hey, H, ya got a fax machine? I could fax you a piece. :lol: :lol: :lol:

Thanks for the compliment on the cutting board, it's glass, so don't know
how it is on the knives as far as making them dull, :shock: , but I sure
like that cutting board, so I use it. Mr. FH can keep the knives sharp. Right, ladies? :p
 

101

Well-known member
This a great thread, Yout P Rib looks very good PPRM got to try the rock salt, also Faster horses very well done, If I may ask do you always start off with such a high temp., and for usually how long, I will take some pictures next time I do a P. Rib it is a wonderful piece of beef, Thahks for everyone's sharing of information you folks are great.
 

Faster horses

Well-known member
You know I do start off with a high temp. I like a crust where the seasoning is, and I have a convection oven (never would have a stove
again that isn't convection) and I put the Prime in there for say, 20 minutes on 500 degrees convection. After that, it doesn't seem to matter what happens, as evidenced today... :? I do use a meat thermometer, too.

Thanks for the compliment.

Hey, PPRM, shhhhhhhhh. :wink: You are telling my secret. :wink: :p
 

101

Well-known member
Thanks Faster horses for the information, I used a convection oven for a wedding at Sturgus once, sure cooked faster than what I am used to. I will try doing it your way without the convection, don't have one, I usually run a regular oven around 225 to 240 and when it gets to 230* pull out and put on a gas grill 550-600* turning it on all sides till I get a internal temp of 154* Sorry if I went too long here, just love this tho. 101
 

Faster horses

Well-known member
I cook almost everything on convection. My stove automatically sets
350 degrees to 325 convection. From there on, I have to adjust it
manually for 25 degrees less than the recipe calls for.

Cakes and cookies are about the only things I don't bake convection.
The rest, pies, bread, rolls, meat, lasgna (covered), I use convection.

Did I say I :heart: my convection oven? :wink: I've had this one
for a long time now and it still works fantastic.

While we are on the subject, does anyone reading this use a gas
stove, gas convection oven, and if so, how do you like it? Also
available is a Dual Range which has gas burners on top of the stove
and electric oven, (convection, of course.) I've been contemplating
this and would like to hear what ranchers members have to say.
THANKS!
 

gcreekrch

Well-known member
We have nearly always had a Propane stove. The short time we had an electric stove there was a lot of burnt offerings as the cook couldn't "see" the heat.
 

the_jersey_lilly_2000

Well-known member
Just the opposite here. I have had an electric stove/oven the whole 25 years we've been married. Was raised in a house with an electric stove. MIL has always had gas...and I can't cook on it. Burn it in a heartbeat on a gas stove. Mr Lilly has tried to talk me into a gas stove both times we've purchased new. And it wasn't hard to convince him that electric was the way to go if he didn't want black food. LOL
 

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