Christmas Prime Rib

[joshgambit]

I've decided we are having prime rib for our Christmas Dinner. I've never made one. We have a good grocery store that I can get nearly anything, but what do I ask for? And, how large? 2 adults & 2 kids. I'd like to have leftovers....

Then, how do I prepare it?


Thanks!
Josh

 

[Hunter]

http://allrecipes.com/recipe/prime-rib-christmas-special/detail.aspx?event8=1&prop24=SR_Title&e11=prime%20rib&e8=Quick%20Search&event10=1&e7=Home%20Page

Saw this yesterday!

 

[langod]

a 2 rib standing rib roast or "prime rib" (about 5 lbs) should give you enough for leftovers.

Rub meat with oil, then heavily coat with kosher salt and large-grind fresh black pepper. (You're making "crust")
Cook low and slow, fat side up, loosely tented at about 225°F until thermometer in the center of the roast registers about 115.
Increase heat to 500F. When oven is up to temp, put meat back in, uncovered, and cook until thermometer is 125° to get a nice crust.
Let rest for 15 minutes and serve. Should end up medium-rare.

I'm doing one of these for Christmas also -- but for 12 people -- a 6 or 7 rib roast.

 

[Doc4]

Oh man ... good idea and now I'm hungry.

 

[ackvil]

You can also look here. For general information on prime rib roasts look here.

 

[Argonaut]

I get mine without the bones, I don't like paying $18.99 a lb for dog treats. A digital meat probe thermometer that you can leave in while cooking will make you an expert, just remember about carryover heat for final doneness.

 

[maxman]

I get mine without the bones, I don't like paying $18.99 a lb for dog treats. A digital meat probe thermometer that you can leave in while cooking will make you an expert, just remember about carryover heat for final doneness.

The bones are the best part!
I pop them back in the oven with a little BBQ sauce.
Now that's good eatin'

 

[ackvil]

The bones are the best part!
I pop them back in the oven with a little BBQ sauce.
Now that's good eatin'

Probably my imagination, but the meat seems better near the bone.

 

[maxman]

My Mom occasionally cooks up a prime rib and invites us over.
She usually cooks a 2 Ribber (her words not mine).

It's enough for a good meal of 4 or 5 adults but there isn't any left over.
I prefer it nice and thick cut the first day and razor thin the next day.
Nothing beats a prime rib sandwich the next day.

My mom and I split the bones. Everyone else thinks it's gross, but they don't know what they are missing.
Some nice horseradish and you're set.

The next day you get out your meat slicer (you DO have a meat slicer don't you??) and slice it up thin.
Pile it high on a nice crusty bread with some brown mustard, onion, crisp lettuce and tomato.f

If it's any shade over medium rare it's nothing special. Do with it what you will.

 

[Slash McCoy]

Prime rib should always be cooked so that a center cut is medium rare. The next to the end cuts should turn out about medium. Any uncultured savages who go "ewwww... BLOOD!" can be mollified by dunking their slice in simmering au jus for a minute or two, with hardly any real damage done.

Now for the leftovers. Chill thoroughly before slicing for best results. You can slightly thicken the au jus with flour or corn starch and add bits of crust or scraps and use the resulting gravy "wit debris" as we say in New Orleans to wet down the meat when you use it to make a delicious double stuffed roast beef poboy.

 

[TheRoamingGastroGnome]

I second the recommendation for a digital thermometer. You'll cook meat perfectly every time. Also, I'd recommend dry aging the roast in your fridge for 7 to 10 days. My step-mom used to do it with her prime rib (also for Christmas) and I do it now as well. She never wrapped it in cheesecloth like the following but would just rotate it every day and scrape a little of the funk off. Mind you, it'll stink a bit but it's totally worth it. Here's a good example for you. http://cookbetterthan.wordpress.com/2012/01/02/dry-aged-prime-rib/

 

[Jim]

a 2 rib standing rib roast or "prime rib" (about 5 lbs) should give you enough for leftovers.

Rub meat with oil, then heavily coat with kosher salt and large-grind fresh black pepper. (You're making "crust")
Cook low and slow, fat side up, loosely tented at about 225°F until thermometer in the center of the roast registers about 115.
Increase heat to 500F. When oven is up to temp, put meat back in, uncovered, and cook until thermometer is 125° to get a nice crust.
Let rest for 15 minutes and serve. Should end up medium-rare.

I'm doing one of these for Christmas also -- but for 12 people -- a 6 or 7 rib roast.

This reverse sear method really works, I would add that applying the rub a couple days before and letting the roast rest in the fridge covered with a tea towel will really enhance the flavor and allow the Maillard reaction to start much sooner on the surface.

Get the bones, it makes the worlds best beef soup.

 

[JoshuaNY]

I will be following this thread with interest. Josh, you may find an extra dinner guest on the 25th.

 

[Icemanxxxv]

Three rib roast ask for the cut between the third and seventh rib. Best part of the roast!

 

[Alacrity59]

It's beginning to look a lot like Christmas!

I'll third or forth the recommendation for a thermometer. There are too many variables for guess work to turn out as you expect. I use one that has a remote readout. I can sit in the family room in front of the fire having a glass of wine with my wife and still know what's going on in the oven.

Does anybody have some ideas about horseradish sauce or a gravy to go with prime rib???

 

[wheelhouse]

Yuper Prime rib

This recipe was given to me by Kobasic's Market in Escanaba, Michigan:

1. Select a standing aged prime rib roast, well marbleized with white
or cream colored fat.

2. Let meat stand at room temp. for at least one hour before cooking.

3. Preheat oven to 375 degrees. Rub meat well with salt; sprinkle with
pepper. Place meat fat side up in a shallow roasting pan. DO NOT ADD
WATER.

4. Put roast in oven, cook for just one hour. Turn off heat, but do
not open oven door at any time until ready to serve. (we tape the door
shut to be sure)

5. Regardless of the length of time meat has been in the oven- 30 or
40 minutes before serving: turn oven on again; reset temp. controls to
375 degrees. Cook meat for those remaining 30 to 40 minutes.

6. Now open oven door; remove roast to serving platter. Garnish with parsley.

The meat will be very brown and crisp on the outside. Carve thin
slices, you'll find it beautifully pink and juicy all the way through,
which proves that the meat is medium rare.

 

[joshgambit]

I will be following this thread with interest. Josh, you may find an extra dinner guest on the 25th.

You're welcome to come to Iowa and enjoy a slice of beef and twice baked potatoes!

 

[Hawkeye5]

For the last few years I've smoked a standing rib roast for Christmas. Standing rib is choice rather than prime, but still expensive. My local market has it on sale before Thanksgiving so that is when I purchase the Christmas roast. I like the bone in roasts, but cut the bones out prior to serving as I like to chew on them!

 

[CWX]

You can give Chef John's recipe a try - It's pretty much foolproof and I haven't been let down by any of his recipes yet: http://foodwishes.blogspot.com/2010/11/prime-time-for-revisiting-prime-rib-of.html

 

[Doc4]

I really must stop reading this thread.