Prime rib questions

Trying a prime rib for Christmas dinner. I have cooked prime rib before in a resturaunt years ago, but haven't done it at home. You guys are the best, so I would love to hear some suggestions. Can I smoke the beast?

Sure you can smoke it if you have the guts.....I don't cause I wouldn't want to screw up a great chunk of meat.
We have a new stove/convection oven in this house and a great family recipe that we use.I just can't beat the taste.

Not so worried about screwing it up, more concerned with how it would taste. I'm not taking the chance either, the traditional oven method for me. It's a 14.5lb. badboy. I feel like Homer Simpson every time I look at it. Fred Meyer has them for $3.99lb. Beats costco by a bunch and the meat has better marbling. Hell, a ham would have been $30 at least. Get'em while they're cheap.

It's been a while since I've done it, but Duro gave me the heads up on times and temps. Prime rib doesn't need much more seasoning than a good thick salt & pepper rub. Most of the other seasonings you add to the rub can brown, burn, and bitter, so I will keep it to a minimum. Prepared rubs are great as well. Then it's off to the 225 degree oven on a sheet pan covered with foil (not air tight) for 4-6 hours until internal temps reach 135-138 for rare/medium rare, remove from oven. DB recommends covering with foil and towels to keep it warm for 20-30 minutes. That's what I'm going with.

Low and slow. Thanks DB.

New oven sounds nice RF, one of these days...

I was thinking the same thing, I'd be afraid to screw it up on the grill or smoker... thats a little too spendy for the risk. I actually was given one of those showtime rotissarie ovens a few years back. You know, the set it and forget it kind. They work great for rib roasts. A little salt and pepper, I have used the Traeger prime rib rub too. Then put it in, and set it and forget it. I have never had one come out even mediocre. Tht thing is perfect for rib roasts! I'm leaning towards a ham, but I have a couple turkeys out in deep freeze. I have a rib roast too... Tough call. Good luck HLA.

IIRC, Alton suggested higher temps (browning) at the end (low temp early, the reverse of the searing method) of the cook process with rib roast, and other large cuts. Play it by ear I guess. May not need it.

If I can talk her into it, might have the wife get a smaller one to try in the smoker. After all, it's prime rib, and the smoker. Both good things,

I gotta know!!

Beef Prime Rib Roast
Beef Prime Rib Roast is considered one of the most elegant

cuts of beef traditionally served during the Christmas holidays and it is preferred by many hotels and fine restaurants.

The name Prime Rib means that it comes from the beef rib section, which contains the most connective tissue, and the word "prime" is generally the top or highest grade of meat and contains the most marbling effect, both of which make it the most juicy and tender meat cuts.

Because beef rib cuts are more tender, "dry heat" roasting is preferred. This means you do not cover or add liquid which is called "moist heat" cooking, used to tenderize tougher cuts of meat.

Roasting

There are several methods for cooking a beef prime rib roast. There is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used.

The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound. Another method, which I like the best, is a searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after the roast is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.

7 Bone Standing Rib Roast


Ingredients
7 bone beef prime rib roast
2 to 3 tablespoons peppercorn
1 tablespoon coarse salt
3 to 4 tablespoons fresh minced garlic
1 tsp. dried rosemary
1 tsp. dried basil



Preparation
Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Pre-heat oven to 450 degrees. In mortar with pestle, crush peppercorn, garlic, salt and herbs.

Place roast fat side up, bone side down in a shallow baking pan and insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. When meat comes to room temperature, rub with peppercorn mixture and cook 15 to 20 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 14 to 15 minutes per pound or until desired temperature is reached (less 5 degrees).

When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.

The final temperature for prime rib rare will be 130 to 135, medium rare 140 and 150 to 160 for medium. Remember too, that the placement of the thermometer can greatly affect the done-ness of the meat vs thermometer temperature.
---------------------------------------------------------------------------------------------------------------------------------------
Blackened Prime Rib Roast
« on: December 24, 2007, 10:16:14 PM » Quote Modify Remove Split Topic

--------------------------------------------------------------------------------


7 lb. rib roast - bone in (note: any cut will do , or loin end.)
coarse salt and fresh cracked black pepper

Place the roast on a rack over a pan with paper towels in the bottom to catch drippings. Air should circulate around the roast. Age in the refrigerator for about 5 days. Trim off the dry parts before cooking. It is a good idea to weigh the roast after aging and trimming.

Mix up a bit of coarse salt and freshly ground black pepper. The amount depends on the size of the roast, but a couple tablespoons of each can't be very far off. Sometimes, I put granulated garlic or garlic powder in this mix. Cracked coriander and a little dill seed would be good as well. I can't see how you could go wrong with a teaspoon of each of these in the salt and pepper mix.

Sear the meat by one of the following methods:
1.) Heat the oven to 500 degrees F. Place beef on a rack in a roasting pan and leave it in 30 minutes. Remove the roast and let rest for 30 minutes while you let the oven cool to 200 degrees F. You can cover the roast loosely with foil if you want.
2.) Sear all sides of the beef in a pan.
3.) Sear all sides of the beef on a really hot grill. Watch the fire if you do this one.

Place the roast on a rack in a roasting pan and roast in a 200 degree F. oven until the meat is done to your liking or about 30 minutes per pound. I always use a good digital thermometer. I like to cook the beef to about 138 degrees F. and let rest about 1/2 hour before slicing (this is really important, the rest makes a large difference on the even distribution of juices in the meat). Because the roast is large, roasting at higher temperatures causes over cooking of the outside and under cooking on the inside. Don't think much of doing something with the juices, you'll be able to soak up most of them with a potato chip. With this method, the juices stay in the meat. (Back to that resting business!! If you cut it too soon, you'll see all your juice run out onto the cutting board.)
While the beef is roasting, prepare the spice mix to blacken the beef. You really have a lot of leeway here, but a good mix I've used follows:

2 t. salt
2 t. fresh ground pepper
2 t. ground white pepper
1 t. ground cayenne pepper
1 t. ground sage
1 t. thyme
1 t. garlic powder

Mix these spices in a small bowl and set aside.
Get the equipment ready to blacken the beef. You'll need a big skillet that can take unlimited heat, such as a big cast iron skillet. You'll also need a good propane cook stove that can deliver at least 15,000 Btu to a single burner (30,000 or more is best.) A turkey fryer, Cajun fish fryer, or standing propane camp stove all would work great. Just before you slice the beef, fire up the stove/burner with your skillet on it.
Slice the roast in about 3/4 to 1 inch slices. You can even leave the bone on (if the butcher didn't slice it off and tie it back on) if you really want big, beefy portions. Arrange the slices on a platter and sprinkle the top surface with the spice mixture. When you think the skillet is far to hot, place a couple of the slices, spice side down in it with tongs or a long fork. Make sure you do this with the motion going away from you. Leave for about 30 to 45 seconds. Sprinkle spices on the top side in the meantime. Watch for flames. They're okay, just don't let them burn you while you do the spices. In fact, if the skillet is hot enough, it will likely flame. Flip over and let go for another 30 to 45 seconds.
---------------------------------------------------------------------------------------------------------------------------------------
Rib Roast with Balsmic Glaze
« on: December 24, 2007, 10:51:34 PM » Quote Modify Remove Split Topic

--------------------------------------------------------------------------------

1 standing rib roast (approximately 8 pounds)
1/2 cup balsamic vinegar
1 cup (packed) Italian parsley leaves
8 cloves garlic, minced
1/4 teaspoon salt
Freshly ground pepper to taste
Salt to taste
1 cup water
3 drops Worcestershire sauce
Preheat oven to 350°F. Let roast stand at room temperature for 1 hour.
In a small saucepan over medium-high heat, boil balsamic vinegar until it reduces to 1/4 cup, approximately 3 minutes. Remove from heat and set aside.
Finely mince the parsley. Mix together with the minced garlic, 1/4 teaspoon salt, and a generous amount of pepper. Using the tip of a sharp knife, bore 7 to 10 narrow holes, each about 1 1/2" deep, in the rib roast. Fill the holes with the parsley-garlic mixture. Spread any remaining mixture over the surface of the roast. Sprinkle all sides of the meat with salt and pepper.
Place the roast, ribs down in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 325°F and continue to roast an additional 2 to 2 1/2 hours or until the internal temperature reaches desired temperature on a meat thermometer (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour off all but 2 teaspoons fat in the roasting pan. The pan juices should be few but concentrated and caramelized. Place the roasting pan over 2 burners on high heat. Add the water, scraping up all the browned bits on the bottom of the pan and stirring until they are incorporated. Boil the liquid until it reduces to 3/4 cup, approximately 3 to 4 minutes.
Stir in enough of the balsamic glaze to create a tart edge in the flavor of the juices, approximately 1 to 2 tablespoons. (Reserve any extra glaze for another use.) Add the Worcestershire to the sauce; remove from heat and keep warm.
After slicing the roast, add any accumulated meat juices to the balsamic sauce. Serve the meat slices on warmed plates with balsamic sauce on the side.
Makes 6 to 8 servings.

Great offerings DYB, thanks man. Good points about the thermometer placement (don't let the tip touch the bone), and the 5 degree temp rise after it's removed from the oven. Most people don't take the time to age beef properly. That's exactly the way they did it in the restaurant walk-in. It makes a big difference.

My wife liked the balsamic glaze recipe, it does sound great. The larger the cut, I guess the less risk I'm willing to take. I've had bad luck with fresh garlic and roasting. As far as the brown/sear early vs late question, it's almost the same result, just a different technique as far as I see. I'll do a little more research and see what shakes loose.

Great glad it was some help, if there are other questions or answers you need take a visit to the Web site@ Downyonderbbq.com

Hairclip- how'd that rib roast turn out?

It was a big hit. Man was it good. Cooked to perfect medium rare, so everyone was able to find a piece to their liking. We also served the traditional prime rib side dishes, instead of the traditional Christmas trimmings. Very glad we did that, it made the whole day go easier for all involved. With 4 of my five kids and all their guests making the trip, it couldn't have been easier on the cook. Especially after all the work at Thanksgiving. I'll be doing the prime rib again.

I was basically a chicken-shit though. I did the conservative herb rub, lot's of salt/pepper. On a rack, on a sheet pan, in the foil tent. I chose to brown at the end. I dont think I'd do anything different next time. But, there's really no need to worry about burning anything herb wise until the browning period, and even then I doubt it warranted the worrying I did over it. No problems.

Thanks for the help bitches!