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Old 11-30-2013, 09:14 PM
PaulMys PaulMys is offline
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Default Prime rib

Ok, Dave. I knew one would come to mind! What are your thoughts on Prime rib? Christmas is coming, and the wife & I always get a 4-bone, "first-cut" rib-roast. My usual method is to let it sit out for a couple of hours, then I rub it with seasoning, Crank the oven up to 550, insert the roast, turn oven down to 350, then cook for 18 minutes per pound.(For rare) I got this from the "Joy of cooking" cookbook many years ago. I am pretty satisfied with the flavor of this method, but I do find it to be just a "little over" or a little under" done on occasion. Any better ideas? Thanks, buddy.
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Old 11-30-2013, 09:36 PM
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That is pretty close to the perfect way of cooking prime rib. You want to let it come up to room temperature (Or as close as you can) first. Don't let it sit out for more than 3 hours. You will run the risk of food poisoning after that. After you turn the oven down from 550 I would go down to 250 instead. It will take longer but you will get a better product. As for cooking to rare or whatever temp use a remote thermometer like this one:

http://www.target.com/p/redi-check-r...FeVcMgodFyYACA

You don't need to use this exact one but you will need one that has the probe and an alarm. With the remote option you can use it on the grill outside also. I also suggest you get one with a magnet on the back. Set the temperature alarm for 10 degrees below what you want according to the chart below:



Make sure you slide the probe in one end of the roast (The long way of the meat) as close to center as you can. Remember the roast will continue to cook after you pull it out of the oven and that is why you want to set the temperature alarm 10 degrees below what you actually want.

Let the roast stand for at least 20 minutes. If you cut it when it is right out of the oven all the juice will run out and the meat will end up dry.

Tricks of the trade:

Over season your roast. It is a large piece of meat. When you finally slice your roast there will only be a small portion of seasoned meat so it needs to be on pretty heavy.

If you can get a fat cap with your roast, slice it off in as much as one piece as possible. Right after you turn the oven down to 250 put the fat cap on the roast for the remainder of the cook time. This will impart flavor and moisture to the roast.
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Last edited by DarthRam; 11-30-2013 at 09:50 PM.
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Old 11-30-2013, 10:09 PM
PaulMys PaulMys is offline
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Now that is some great info. Thanks, Dave. That thermometer is officially on my Christmas list. I have never (thank God) come close to that "blue rare" or "medium" on your chart, so I think the thermometer will be just the ticket. Thanks, man.
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Old 11-30-2013, 10:17 PM
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No problem. Glad I could help. Thanks for being my first...again.
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Old 11-30-2013, 10:22 PM
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No problem. Glad I could help. Thanks for being my first...again.
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Old 12-01-2013, 04:02 AM
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SHHHHHHHHH....... Oh, GOD! Now everybody knows!!
You two need to get a room of your own.

Great info, though! Thanks for sharing!
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Old 12-08-2013, 02:03 PM
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just found this section. that thermometer is going on my christmas list also.
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Old 12-24-2013, 06:30 PM
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If you buy that thermometer at Target don't forget--Don't use your debit or credit card---LOL. Thanks for the timely information--that's what's for lunch at my house tomorrow!!!!
Jay
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Old 12-24-2013, 08:51 PM
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Quote:
Originally Posted by Pull Ya View Post
If you buy that thermometer at Target don't forget--Don't use your debit or credit card---LOL. Thanks for the timely information--that's what's for lunch at my house tomorrow!!!!
Jay
don't you texas boys smoke your prime ribs? mmm
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Old 12-24-2013, 09:12 PM
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Quote:
Originally Posted by Pull Ya View Post
If you buy that thermometer at Target don't forget--Don't use your debit or credit card---LOL. Thanks for the timely information--that's what's for lunch at my house tomorrow!!!!
Jay
Don't forget to get enough for leftovers. Prime rib, onion and cheese sandwiches with sour cream horseradish sauce.
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