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Prime Rib

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Here's what I do (taken from Fine Cooking Magazine years ago):

1 Tbs. fennel seeds
2 tsp. coriander seeds
2 tsp. cumin seeds
1 tsp. celery seeds
1 tsp. caraway seeds
Kosher salt and coarsely ground black pepper
1 4-bone (9- to 10-lb.) beef standing rib roast, lightly trimmed of exterior fat and top 1/2 inch frenched, if desired


Mix the fennel, coriander, cumin, celery, and caraway seeds, 2 tsp. salt, and 1 tsp. pepper on a large cutting board; roll over them with a heavy rolling pin until lightly cracked. Roll the roast in the seeds to coat on all sides. Gather any remaining seeds and pat them onto the beef. Set the beef aside at room temperature for 1 hour.

Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Position the beef bone side down in a large, heavy-duty, flameproof roasting pan. Roast until a probe or instant-read thermometer inserted into the center of the eye registers 120°F to 125°F for rare, 130°F to 135°F for medium rare, or 145°F for medium, between 4 and 5 hours. Begin checking the temperature after 4 hours to avoid overcooking. Let the beef rest in the roasting pan, uncovered, at room temperature for 1 to 1-1/2 hours.

Raise the oven temperature to 500°F. Return the beef to the oven and roast until the seeds begin to brown, about 12 minutes.

Transfer the beef to a carving board. Pour off any fat from the roasting pan (reserve, if desired, to make Yorkshire Pudding). Set the roasting pan over medium-high heat, Make gravy if you like.

To carve, remove the meat from the bones by running a long, thin carving knife between the eye of meat and the bones, along the interior curve of the bones. Then cut the beef into thick slices and lightly sprinkle with sea salt. Serve the beef with the sauce.


This has always worked great for me.
 
Do not pan sear it. Let the roast come to room temp, apply prime rib rub, start in oven at very high heat, turn down after about 20 minutes and cook to your preferred temp. Keep in mind the ends will be more done than the middle. Never go over medium rare for prime rib. Make sure to let it rest after cooking.
 
came to post the reverse sear method, but here it is.

Hilbert said:
Here's what I do (taken from Fine Cooking Magazine years ago):

1 Tbs. fennel seeds
2 tsp. coriander seeds
2 tsp. cumin seeds
1 tsp. celery seeds
1 tsp. caraway seeds
Kosher salt and coarsely ground black pepper
1 4-bone (9- to 10-lb.) beef standing rib roast, lightly trimmed of exterior fat and top 1/2 inch frenched, if desired


Mix the fennel, coriander, cumin, celery, and caraway seeds, 2 tsp. salt, and 1 tsp. pepper on a large cutting board; roll over them with a heavy rolling pin until lightly cracked. Roll the roast in the seeds to coat on all sides. Gather any remaining seeds and pat them onto the beef. Set the beef aside at room temperature for 1 hour.

Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Position the beef bone side down in a large, heavy-duty, flameproof roasting pan. Roast until a probe or instant-read thermometer inserted into the center of the eye registers 120°F to 125°F for rare, 130°F to 135°F for medium rare, or 145°F for medium, between 4 and 5 hours. Begin checking the temperature after 4 hours to avoid overcooking. Let the beef rest in the roasting pan, uncovered, at room temperature for 1 to 1-1/2 hours.

Raise the oven temperature to 500°F. Return the beef to the oven and roast until the seeds begin to brown, about 12 minutes.

Transfer the beef to a carving board. Pour off any fat from the roasting pan (reserve, if desired, to make Yorkshire Pudding). Set the roasting pan over medium-high heat, Make gravy if you like.

To carve, remove the meat from the bones by running a long, thin carving knife between the eye of meat and the bones, along the interior curve of the bones. Then cut the beef into thick slices and lightly sprinkle with sea salt. Serve the beef with the sauce.


This has always worked great for me.
Click to expand...

here's a picture of what it should look like, also an additional recipe.
http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html
 
Stinkles said:
Deep fry it in a barrel and serve it with ketchup.
Click to expand...

2Z3Zo8D.gif
 
We live in an apartment and don't/can't have a gril.

I take the steak out of the fridge about 20 minutes early and course-salt both sides and let it sit.

Right before cooking I put some Onion Powder, fresh cracked black pepper, red pepper flakes, hint of adobo. Put a very little about of canola oil in the pan and FRY THAT BITCH.

Delicious.

Edit. Well this is how I cook regular steaks, never cooked prime rib at home.
 
IdreamofHIME said:
Never tried it, what's it taste like?
Click to expand...

Prime rib is the greatest thing in the world. Imagine beef that melts in your mouth, surrounded by spiced and crispy fat. Ribbons of fat inside the meat burst liquid into your mouth as you chew. before each bite you sprinkle it with salt and spread some horseradish cream on it...

Man I am hungry.
 
I generally drive to House of Prime Rib and get the King portion.

Futureman said:
I don't even know what prime rib is to be honest. It's a huge mystery to me.
Click to expand...

Ever had a rib eye? It's the same thing only the whole thing and it's roasted like a turkey instead of cooked on a heat source like a steak.
 
IdreamofHIME said:
Never tried it, what's it taste like?
Click to expand...

You're missing out. It's indescribable - properly prepared rare/medium-rare prime rib is practically melt-in-your-mouth delicious. You need to either get one and prepare it, or find a local steak place to serve you one, immediately.
 
Hilbert said:
Here's what I do (taken from Fine Cooking Magazine years ago):

1 Tbs. fennel seeds
2 tsp. coriander seeds
2 tsp. cumin seeds
1 tsp. celery seeds
1 tsp. caraway seeds
Kosher salt and coarsely ground black pepper
1 4-bone (9- to 10-lb.) beef standing rib roast, lightly trimmed of exterior fat and top 1/2 inch frenched, if desired


Mix the fennel, coriander, cumin, celery, and caraway seeds, 2 tsp. salt, and 1 tsp. pepper on a large cutting board; roll over them with a heavy rolling pin until lightly cracked. Roll the roast in the seeds to coat on all sides. Gather any remaining seeds and pat them onto the beef. Set the beef aside at room temperature for 1 hour.

Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Position the beef bone side down in a large, heavy-duty, flameproof roasting pan. Roast until a probe or instant-read thermometer inserted into the center of the eye registers 120°F to 125°F for rare, 130°F to 135°F for medium rare, or 145°F for medium, between 4 and 5 hours. Begin checking the temperature after 4 hours to avoid overcooking. Let the beef rest in the roasting pan, uncovered, at room temperature for 1 to 1-1/2 hours.

Raise the oven temperature to 500°F. Return the beef to the oven and roast until the seeds begin to brown, about 12 minutes.

Transfer the beef to a carving board. Pour off any fat from the roasting pan (reserve, if desired, to make Yorkshire Pudding). Set the roasting pan over medium-high heat, Make gravy if you like.

To carve, remove the meat from the bones by running a long, thin carving knife between the eye of meat and the bones, along the interior curve of the bones. Then cut the beef into thick slices and lightly sprinkle with sea salt. Serve the beef with the sauce.


This has always worked great for me.
Click to expand...

captive said:
came to post the reverse sear method, but here it is.



here's a picture of what it should look like, also an additional recipe.
http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html
Click to expand...


My keyboard is a mess with drool.


I know what my weekend cooking project will be ;)
 
Honestly the hardest part for me is to find standing rib roasts as most supermarkets don't carry it here. The one meat market in my town that I have found that does is a 30 min drive and I rarely venture to that part of town.

Damaniel said:
You're missing out. It's indescribable - properly prepared rare/medium-rare prime rib is practically melt-in-your-mouth delicious. You need to either get one and prepare it, or find a local steak place to serve you one, immediately.
Click to expand...
Pretty much this...Prime Rib is my favorite food.
 
jagowar said:
Honestly the hardest part for me is to find standing rib roasts as most supermarkets don't carry it here. The one meat market in my town that I have found that does is a 30 min drive and I rarely venture to that part of town.
Click to expand...

Same here.

Brisket is similarly hard to find.
 
I've always wanted to try to make one myself but I don't have $100 to throw away if I screw it up. Nor people I care enough about to spend $100 on for one meal.

That being said, Prime Rib is Godly.
 
Askani said:
I've always wanted to try to make one myself but I don't have $100 to throw away if I screw it up. Nor people I care enough about to spend $100 on for one meal.
Click to expand...
It's really pretty foolproof if you follow a recipe like the one above.

Go for it!
 
hipbabboom said:
That.... would be expensive :-|
Click to expand...



Mmhmm

I have family that keeps Kosher so when I tried BBQing a brisket in the summer it had to be Kosher.......so expensive! (luckily I didn't have to pay for the meat)


I haven't actually checked what prime rib goes for at the grocery store lately, if it's too expensive I'll get a different roast and wait for a prime rib special.......hoping for 25 or so per kilogram
 
jagowar said:
Pretty much this...Prime Rib is my favorite food.
Click to expand...
Ribeye is the best steak, hands-down. Tenderloin? Overpriced, flavorless, and overly tender. Sirloin? Yuck, leather and flavorless.

Ribeye? F'kn amazing, just with salt, pepper and olive oil it's amazing.

Although this thread is about prime rib, which is the roast, technically. >.>
 
jagowar said:
Honestly the hardest part for me is to find standing rib roasts as most supermarkets don't carry it here. The one meat market in my town that I have found that does is a 30 min drive and I rarely venture to that part of town.
Click to expand...

My experience is that if you ask ahead of time (At least 2 days) most meat cutters will be able to order some in and cut it to your specs. However, outside of the holidays expect to be paying full price (and full price prime rib is expensive) for that piece so don't just do it unless you have the money.
 
Sneaky Gato said:
My experience is that if you ask ahead of time (At least 2 days) most meat cutters will be able to order some in and cut it to your specs. However, outside of the holidays expect to be paying full price (and full price prime rib is expensive) for that piece so don't just do it unless you have the money.
Click to expand...

Yea, it costs way to much to get on a weekly or even monthy basis. And you can't always find it.

easter is coming up though. Stores should start to carry it again soon.
 
nullref said:
http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

Basically, the key is the reverse sear. You bring it up to your desired final temperature in the lowest heat you can manage, so that's it's cooked to the proper done-ness as evenly as possible. Then you let it rest, and then sear it in as hot an oven as possible (for 10-20 minutes) right before serving.

Hilbert's recipe above also uses this same basic technique.
Click to expand...

Interesting, I've always seared first then lowered the temperature when cooking meat. Might have to try this. hmm... a rib roast this weekend? .:drooool:
 
The store didn't have prime rib, gonna have to try another time........

I got top sirloin roast instead, it was on special



Same principles for prepping and cooking it?
 
as a European, I first had Prime Rib in America and I wasn't very impressed. Give me a rare sirloin over it any day.
 
In one of these

Yoder-Kingman-1.jpg


Make a fire with a nice hardwood, like Post Oak if you're in Texas or whatever is good & clean near you or alternatively put it on a Weber with actual lump charcoal with the charcoals to one side, and the meat to the other. Get nice woodchips for flavour if you want, but the lump will impart a good woody smoke.
Mix cracked pepper & salt and season evenly and well
Cook at a low temp, around 225f to 250f till the internal temp hits 120f
Make this Espresso BBQ Sauce http://homemadebbqsauce.org/franklin-bbq-espresso-bbq-sauce/

Eat.
 
The higher the temp, the better. You don't need to slow cook and sear it afterwards. The trick is in the resting time. Chef John's method relies on cooking it at 500F for a short amount of time (e.g. 25 minutes for a fairly large roast) and letting it rest for several hours. The heat will eventually penetrate to the interior and it will cook perfectly. The trick is in getting the time right.

http://www.youtube.com/watch?v=NUQ49SoteE0
 
icarus-daedelus said:
There's no blood, technically, only enzyme juices, but you can order it so that's cooked out and it's pink/gray like any other kind of meat, y'know. :p

They're both variants on the same muscle groups, but I find that rib roasts have a separate, distinct flavor compared to rib steaks. I suspect it has something to do with the longer cooking time and the melting of the fat cap over the roast, but I'm not sure.

In general, for any ruminant animal (lamb, venison, etc) the rib section will house meat with the best balance of flavor and tenderness.
Click to expand...

They aren't 'variants' they are the exact same primal.

The flavor is completely different(as is the texture), because of the longer lower temp cooking, and potential some extra flavors from the bones and connective tissue that is usually trimmed off when preparing the rib primal as steaks. Though I'm not convinced the bones have any effect at all given most ribeye is newported and tied back on to the rack

I like the texture prime rib has, but standard prime rib doesn't have enough maillard for me, and I miss the crispy crust. I'm convinced the best way to cook that cut is to sous vide it and blowtorch it. That or (in a restaurant setting) do it as a slightly undercooked rib roast, slice it, and throw it under a salamander for like 30 seconds.

It has too much fat and connective tissue to render in a short burst of high heat(though I certainly have no complaints about chewing on a fatty ribeye personally :P), but cooking it whole and slicing it takes away most of the crispy goodness.
 
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