Robert’s Prime Rib – Grandpa Cooks

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

* 1 large piece Bone in Prime Rib Roast – Large End (see list below)
3/4 C red wine
2 C beef stock
3 TBL butter
Lots of whole garlic cloves
Several sheets of cheesecloth
- DRY RUB
4 TBL (1/4 C) orange zest
3 TBL Grandpa's Thunder Powder or Arghhh Powder, brown sugar
2 TBL each Softened butter, salt, garlic powder, onion powder, granulated sugar
1 TBL each Cayenne powder, cumin, corriander, rosemary, parsley, sage, thyme

* See shopping notes at bottom of this page

STEP BY STEP

Buy Prime Rib – Approximately 1 1/2 pounds prime rib per person: 4 = 6 lbs :: 6 = 9 lbs :: 8 = 12 pounds :: etc
• Prime Rib is a.k.a. Rib Eye Roast or Rib Roast. Just behind the shoulders on the back –CLICK HERE for cuts of meat – or HERE.• If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
+-+-+-+-+-+-+-+-+-+-+
THREE DAYS BEFORE SERVING (APPROXIMATELY)
Rinse meat well, then wrap in cheesecloth and refrigerate for 24 hours
The next day, discard first cheesecloth and pat down with a towel, then replace cheesecloth and refrigerate another two days
+-+-+-+-+-+-+-+-+-+-+
TWO DAYS BEFORE SERVING
The next day, discard cheesecloth
Cut ribs off, wrap and refrigerate – they will be used as the rack later
Cut off any massive sections of fat, but leave some for self-basting, and trim any parts of the meat that have discolored over time.
Prepare dry rub (see above)]
Wipe down lightly with oil or butter. Coat liberally with dry rub. (SEE ABOVE) Feel free to use other seasoning mixes.
Wrap in plastic and refrigerate for another 48 hours (total 5 days in the fridge)
READY TO COOK
When ready to cook, let meat rest on counter for up to an hour. Warm the meat a bit, or it will seize and you will loose juices.
PREHEAT oven to 500º
Sear all sides (except bone rack side) in an oiled hot cast iron skillet 3-5 minute per side
Tie meat 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.
Put in baking pan (ribs down) with wine and beef stock
Insert temperature probe that can be monitored from outside of a closed oven
Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes, 8 lb = 48 minutes, etc

WARNING: I prepared this two years ago and it worked out perfectly. This time, I followed it exactly and my Prime Rib reached 221º by 10:15. That was over an hour before expected. Monitor at least every 20 minutes. Better lukewarm at serving time, than cooked well-done.

Prepare au jus vegetables and set aside
Turn oven to 250°. Bake for approximately 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes . When internal temp gets to 115 degrees, keep oven door closed and turn off heat
Let rest 30-60 minutes in a closed (heat off, but still hot) oven
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.
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.
While it cools, make your au-jus
Cut meat into 3/4 inch slices
Top with au-jus and serve with a TBL of horseradish on the side
Serve with Yorkshire Pudding or potatoes

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

AU JUS

Strain drippings from roasting pan into measuring cup and allow to cool.
In hot skillet, add one onion chopped fine and three cloves of garlic till softened. Put onion into roasting pan. Deglaze skillet with 1/4 C red wine and pour into roasting pan
Skim fat from drippings and pour back into roasting pan.
Heat on medium heat over two burners to deglaze. If necessary, add 1/4 C red wine, but it should not be necessary.
Strain drippings/broth back into hot skillet – discard solids
Add 1 C beef broth mixed with 1 TBL corn starch
Add a sprig of thyme and bring to a boil and cook until it thickens (8-10 minutes)
Remove from heat and add 2 TBL butter. Stir until melted
Add salt and pepper to taste
Strain into serving cup – discard solids

SHOPPING TIPS

These are some great cuts of meat, but they can be expensive. Here are some options and the sale price that was available five days before Christmas:

$15 USDA Prime Beef Bone-in Ribeye Roast – Large End – Full Retail Price
$11 USDA Choice Beef Bone-in Ribeye Roast – Large End – Sale Price
$8 USDA Bone in Standing Rib Roast
$5 USDA Choice Beef Ribeye Roast
$5 * USDA Choice Beef Bone-in Ribeye Roast – Small End
$5 USDA Rump Roast
$4 USDA Choice Boneless Beef NY Roast
$3 USDA Choice Beef Boneless Eye of the Round
$3 USDA Choice Beef Boneless London Broil
$3 USDA Choice Beef Boneless Cross Rib (X)
$3 USDA Choice Beef Boneless Top Round
$3 USDA Choice Beef Boneless Bottom Round
$3 USDA Choice Beef Boneless Sirloin Tip (X)

(X) means it is only a marginal choice for this recipe. Better braised.

CLICK HERE TO EXAMINE DIFFERENT CUTS