What is the best way to cook prime rib? I've never made it before; in fact, I've never eaten it either! But, my relatives want prime rib for Christmas Eve, so I'm going to make it. I'm a decent cook, but I'm shaky on cooking this. I've looked through so many recipes online, but I'm a little conflicted. Do any of you wonderful moms have a good recipe for it?
Thank you! Thank you! Thank you! You are my angels and my lifesavers! You are wonderful!
Last year I bought the precooked one at Sams' Club. All I had to do was heat it up....and it was awesome...it fell apart it was so tender. Just a caution...don't overcook and serve with horseradish!! Yummy.
I am making this for Christmas Day.
When we do it... I let the meat stand outside the fridge to get to room temp (about an hour).
I coat the meat with pepper, salt, flour
Place fat side up in pan.
Place thermometer in a good spot avoiding the bone.
This is where I do it differently from the other posts. I roast slowly, about 325 and for the last 15 minutes, I blast it at 425 or so to get the crunchy outside.
We like ours rare. I have a great thermometer and it sits outside my oven door so I don't open door.
After it is almost to our desired temp, I take it out and let it sit a few minutes. REMEMBER: It will continue to cook when you take it out of the oven.
Enjoy!!
PERFECT PRIME RIB EVERYTIME
prime rib roast with or without bone (any size)
bottom round center cut
Preheat oven to 550°F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.
Works the same with Roast beef. The next time you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed!
Let the meat sit out of the fridge for up to an hour. This lets the meat cool ( or warm) to room temp. When it is at room temp the threads of the meat cook tender. Preheat oven to 500º.
Salt, pepper and garlic powder all over the roast.
It probably won't stick very well to the fat side but that's ok.
Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot. Fat side up ( I use the insert of a roaster pan and cover with foil)
Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
Cook the roast in the oven for 5-6 minutes per pound, then SHUT OFF the oven.
DO NOT OPEN THE OVEN DOOR FOR TWO HOURS,
****The 2 hours starts as soon as the roast is put in the oven****.
After two hours, take it out and check the temperature.
If it's 140º, it's perfect! ( medium rare,)
* prime rib should not be cooked more done than medium rare. The ends will be more done for someone who prefers it that way. As for the center that is medium rare, if they want a bigger piece cooked more, place it in the au jus for a minute or two and it will cook
If it's cooler, put back in oven at 375º until it reaches 140º
Take it out and let it set on the counter for about 15-20 mins before cutting, this will allow the meat to reabsorb its juices to make it juicy.
To heat the meat up if its cool when serving it, dip it in the Au Jus for less than a minute as to not over cook it.
You can buy Au Jus packets at the store that taste just as good as making it yourself.
** This is how we cooked it at the restaurant I worked at every Sat. night)
Just a tip from an old waitressing job. We used to cook the prime rib medium rare for large groups. On the stove top we would have a large pan of au jus boiling. If someone wanted their meat well done, we would use tongs to hold the meat in the au jus for 1 minute. It came out without any pink and our guests were very happy.
Go to Pioneer Woman's website, she just posted about this yesterday and it looks delicious. She featured this on her Food Network Christmas special series, so it's got to be good.
We always buy a pre-cooked prime rib at Gordon Foods. Just follow instructions on the package. You will need a meat thermometer and don't forget the au jus. We get one that weighs about 8#. Serves 10-12 people depending on how thick you carve it. Some of the other posts have great ideas for a prime rib raw.
Prime rib is the easiest meat to cook. Put in a roasting pan (cover it with the roasing pan lid or aluminum foil), add a little water, seasoning (whatever seasoning you like), and cook at 325 degrees.
The last 30 minutes of cooking, take the cover off so the roast gets a little brown and crispy.
Enjoy!
