Prime Rib

by on December 25, 2014 » Add the first comment.
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This is not a quick recipe, but it is a good one that is very easy.  Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page.

INGREDIENTS

  • 5-7 pound prime rib for eight people
    – Prime Rib is a.k.a. Rib Eye Roast or Rib Roast.  Just behind the shoulders on the back – CLICK HERE for disection chart.
  • If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
  • 1/4 C Grandpa's Thunder Powder, Arghh Powder, or other.
  • plus 2 TBL
  • plus 2 TBL brown sugar  (OR SEE BELOW)
  • Lots of whole garlic cloves

STEP BY STEP

  1. Cut ribs off and set aside – they will be used as the rack later
  2. Cross hatch fat cap about every 3/4 inches
  3. Poke intersections of cross hatches with narrow knife . Insert garlic slivers
  4. Prepare coating – combine with 1/2 C orange zest
  5. Wipe down with oil, then coat thickly with seasoning mix   (SEE ABOVE or BELOW)
  6. Tie back onto ribs – HINT: Butcher Knot or Surgeon’s Knot – These are helpful knots that will “hold itself” when you use it with meat.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
  7. Wrap in plastic and refrigerate for 24-72 hours
  8. When ready to cook, let rest on counter for up to an hour.  Bring internal temperature up to 65° minimum or meat will seize and you will loose juices.
  9. PREHEAT oven to 500º
  10. Sear all sides (except bone side) in an oiled hot skillet 3-5 minute per side
  11. Put in baking pan (ribs down)
  12. Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes
  13. Turn oven to 250°. Bake for 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes
    . If internal temp gets to 115 degrees, close oven door and turn off heat
  14. Let rest 30-60 minutes in a closed (heat off, but still hot) oven
  15. Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30 minutes on the stovetop.

Alt: watch internal temperature.
120° equals rare;
125° equals medium rare;
130° equals medium;
135° equals medium well – approaching sacrilege;
140° . DON’T DO IT… JUST DON’T DO IT.

HORSERADISH SAUCE
• 1 TBL each – Morehouse prep horseradish, dijon mustard, sour cream
• Add salt, chives, black pepper to taste

AU JUS
• Drippings (minus grease) plus flour plus broth
• Splash red wine
• Reduce 10 minutes

OPTIONAL RUB
1 TBL each: Softened butter, sugar
• 2 tsp each: Dry mustard, sumac
• 1 tsp each: Rosemary, parsley, sage, thyme, cayenne, salt, pepper

ALTERNATE PREPARATION

Do everything right up through Step 11 above; then

  1. Use a temperature probe that can be viewed from outside the oven, so that you can monitor temperature without opening the door of the oven.
  2. Bake 500° for 10 minutes, then turn oven off.
    DO NOT OPEN DOOR FROM THIS POINT FOR TWO HOURS.
  3. When temperature probe reaches 125º you can remove the roast and cover it with foil.
  4. Let rest 20-30 minutes before cutting to allow juices to reabsorb.

Find more like this: Meat to Eat RED

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