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Prime rib

Faster horses said:
Nothing there, I looked. And I can't figure out how to get into the archives, so how is a MAN supposed to do it?

:lol2: :lol2: :lol2: :lol2: :gag: :nod:
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hahahahaha I am not giving up the directions either.

Re: Prime Rib

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Posted by GLA on Jul-4-03 5:04am
(In reply to: Prime Rib posted by clueless on Jul-3-03 9:52pm)



Clueless: This is the recipe I use and it comes from the Texas Beef Council...it sure is good.

Take a 12 to 13 pound Prime Rib, that has never been frozen
Cover it pretty good with coarse ground black pepper and Cavendar's Greek Seasoning....it's hard to use too much Greek Seasoning
It works good if you cover the Prime Rib with Virgin Olive Oil first.

Cook @ 300 to 325 degrees for 3 to 3 1/2 hours
Cook to internal temperature of 130 to 135 degrees.
It works best if you are cooking on the grill to cook on indirect heat
Don't cook directly over the open fire

After 2 hours, check temperature with meat thermometer and turn Prime Rib every hour.

3 hours is enough for Medium Rare
3 1/2 hours is nearly too much

Remember, after you remove it from the grill it will cook for another 15 minutes or more on internal heat

Slice and enjoy

Happy Fourth of July!! Re: Prime Rib

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Posted by agman on Jul-4-03 7:22am
(In reply to: Prime Rib posted by clueless on Jul-3-03 9:52pm)


cluelesws.....Would someone tell me how to cook a prime rib roast? Does it need to be thawed? How do I season it?

The following is from the chefs from two of the top restaurants in the U.S. modified for home use.

1. Thaw meat to nearly room temp. steaks should also be thoroughly thawed prior to placing on the grill.

2. Rub exterior with Kosher salt,if not use Lowry's seasoned salt.
Season generously, that is a large piece of meat. Cap 2 inches of each end with tin foil so as to prevent those ends from being over cooked.

3. Place in a roast pan with 1/4 to 1/2 inch of beef broth. You may wish to place some oninons in broth for au jus to be made later.

4. Season according to you liking- pepper, etc. Place lid on roast pan.

5. Set temp to 220 degrees. Slow cooking is vital to good prime rib

6. Use internal temp thermometer, when internal temp gets to desired level for rare, remove lid. Finish to med-rare with lid off. Remove from oven immediately. Allow prime rib to cool for five minutes, then cut and serve. Interior should be perfectly pink (med rare) from end-to-end.

7. Take drippings from roast pan and mix with a can of au jus, any brand will do.

8. Enjoy. Depending on the size of the prime rib, a boneless prime rib will take approximately 2 1/2 - 3 hours hours. Bone-in, cap on, could take up to four-five hours. Always - the internal temp is the final indicator, not time, in determining if a prime rib is done.

9. Do not overcook a prime rib. That will upset the beef Gods. The internal temp will not begin to rise at all for perhaps an hour or hour and one-half on a boneless prime rib, bone-in will take even longer. Be patient. This baby takes time.

Enjoy, have a safe holiday. Agman
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:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :D :D :D :D :D :D
 
Re: Prime Rib

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Posted by agman on Jul-4-03 11:36am
(In reply to: Re: Prime Rib posted by clueless on Jul-4-03 8:46am)


clueless...Thanks--both sound really good. Agman, will your way brown the exterior? GLA-this prime rib has been frozen. I will save both receipes and share them as there is always a discussion how to cook a prime rib.

Yes, that is why you remove the lid as the internal temp approached rare. You may want to turn the temps up at that time to 325 degrees. Then continue to monitor the interior temp for med-rare. Remember though, the purpose of cooking slow is so that the interior gets to med-rare without overcooking the exterior. Also make sure the prime rib is thawed out and at or near room temp before you start. If not, the interior will be undercooked and the exterior will be overcooked. If you do this right, after you cut 1/2 inch into the meat it will be perfect all the way through, edge-edge. Enjoy, have a great day. Agman
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We just give the impression that we need directions so the little women will feel needed. How many men do you know that asks for directions
:shock: :shock: :shock: :shock: :shock: :shock: :wink: :wink: :wink: :wink:
 
Re: Christmas menu in Alabama

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Posted by faster horses on Dec-24-04 10:53am from 216.228.43.62
(In reply to: Re: Christmas menu in Alabama posted by Mike on Dec-24-04 10:39am)


Here's one way to cook a Prime Rib that is really good.
MOUTHWATERING PRIME RIB

Adjust oven rack so the roast will be in the middle of the oven.
Preheat oven to 500 degrees.
Season well with salt, pepper and your favorite seasoning mix.
Rub in well on top, bottom and sides. Hint: You can't hardly use too much and it is okay to mix seasonings.
Place roast fat side up on a rack in a lightly oiled shallow roasting pan. DO NOT COVER.
Insert meat thermometer into center of roast.
Roast for 15 min. at 500 degrees then turn down to 350 degrees. Do not open oven at this time as essential heat will escape.
Roast for 18-20 min. per lb. for rare (140 degrees); 22-24 min. for medium (160 degrees); 26-28 min. per lb. for well done (170 degrees).
Remove roast from oven when thermometer reads 5-10 degrees below final desired temp. Allow the roast to rest in a warm place, lightly covered with foil, for 20-25 minutes before carving. This procedure will allow the roast to absorb the seasoning, firm up and retain more of its juices.

We have English Yorkshire Pudding with our Prime Rib. It's very easy.
1 c. flour
1 c. milk
1 egg
salt
Mix well. Put muffin tin with beef fat (we use oil these days) in each muffin section in oven till hot. Fill each section with batter and bake 450 degrees. Bread will raise and then fall, or 'pop over.'Serve with beef gravy.

My mother had a friend from England many years ago and this was her recipie. Don't put too much oil in the sections or it will go over in the oven and you could have a fire. (That's what happened to me when I was a young bride and tried this recipie for the very first time on my own. An exciting time was had by all.) LOL!!

Merry Christmas!!!
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:roll: :roll: :roll: :roll: Anything else dear? Now I do have to leave. How did you get along without me?
 
Not very well, obviously.

Thanks!! Come back soon rancher. Let me know when you want to
play poker.

And to whom it may concern:

This recipie is an easy and delicious way to cook prime rib.
That's what we are having for Easter as well.
After all, IS THERE ANYTHING ELSE as good?
 
I have the king of the prime rib recipes here. It makes the best Au Jus (sp) you ever tasted. If I have time, I will post it later. Need to get going.
 
Denny said:
were going to make a prime rib for easter anyone got a recipe????
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not handy with me, but what time is dinner!!!??? Do I have to dress up or will my uniform do?? Should we bring a salad or some rolls!!??
:wink: :wink:
 
I sure hope Greg doesn't read this thread,hes been whining ALL week about having to eat PORK,must admit I agree Prime rib trumps ham any day!!!Hmmm maybe the cats want ham for Easter :shock:
 

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