Cooking Prime Rib

[goXtreme]

Here is the deal, my wife and I have been kicking around the idea to cook a prime rib for Christmas dinner instead of turkey, just for a change.

The problem is, neither of us have ever cooked one before. Me myself, I would love to do one on the barbecue, but like I said, we have never cooked one, and I dont really feel like ruining a $70-$80 chunk of meat.

Does anyone know a good recipe for conventional or barbecue?

I have been looking online for a couple of days and have printed off a few recipes, but I dont know if any of them are any good, if ya know what I mean.

[Whtbread]

I have never cooked it either but it sounds like a good idea for a Christmas dinner.

[goXtreme]

My wifes grandma cooked a turkey and a prime rib every Christmas, but she is getting too old to do that anymore. It was great, you could eat prime rib for your dinner, then sit and snack on turkey after a while.

[MILF]

I have a great marinade - PM me and I will send it to you! I marinade for (2) days at least and then on Christmas day.....

I usually just sear the beef on the grill and roast in the oven - I do that for all my meats - keeps the juices inside....Yummmm!

[goXtreme]

PM sent, thank you

[DangerBoy]

To cook it properly you MUST use a meat thermomiter. Remove it from the oven or rotisery when the center measures 120 degs than let it sit on the counter for 10 min. it will continue to cook . When picking the prime rib try to find one that is uniformly marbled , carve off the thick layer of fat generously rub with olive oil , course cracked pepper corns, sea salt (pref red hawian) I usually use the rotisery on the BBQ with just the infer red burnner takes a little over an hour

[MILF]

To cook it properly you MUST use a meat thermomiter. Remove it from the oven or rotisery when the center measures 120 degs than let it sit on the counter for 10 min. it will continue to cook . When picking the prime rib try to find one that is uniformly marbled , carve off the thick layer of fat generously rub with olive oil , course cracked pepper corns, sea salt (pref red hawian) I usually use the rotisery on the BBQ with just the infer red burnner takes a little over an hour

Great Idea..... Just worried about inexperience cooking a piece of meat like that on the grill for GoExtreme.... You have to make sure you don't use too much fire..... I always cook my rare to medium rare - Of course I like mine still moving....LOL

Either way - Hope it is good for you!:cheer:

[goXtreme]

Honestly, I would rather cook it on the BBQ, just because, well, I guess it is a guy thing, but at this point I am open to anything because I havent cooked it before.
My bro in law has a rotisserie that came with his Weber Grill, that he hasnt installed it yet, maybe I can try that, I am a little concerned about how much heat to use, prolly cook it on low heat right?

[Moondance]

I'm hungry now:banghead:

[Snackem]

I do not have time to post it right now but I'll post an incredible recipie that gives you a perfect Medium Rare every time. I have to go to town w/ the wife but I'll post it tonight or PM me and I'll send it to you.

[Snackem]

Great Idea..... Just worried about inexperience cooking a piece of meat like that on the grill for GoExtreme.... You have to make sure you don't use too much fire..... I always cook my rare to medium rare - Of course I like mine still moving....LOL

Either way - Hope it is good for you!:cheer:

To cook a Prime Rib over Medium Rare is a crime that should be punishable by death.

[goXtreme]

That would be great, if ya wanted to you could send it to s.unruh@midrivers.com
That way I know I will get it when I get home.

I really appreciate this, thank you to all!

[goXtreme]

To cook a Prime Rib over Medium Rare is a crime that should be punishable by death.


I totally agree, but I have to expand this to ANY piece of cow!

[Snackem]

Ok this is a high maintenance recipie but it is worth it, trust me.

Start by taking your roast out of the fridge and letting it come close to room temp, let it sit for 15-20 min on the counter.
For a full prime rib roast
1. Start the oven at 375, let it FULLY preheat, don't rush this part.
then bake at 375 for one hour. Once you put the roast in the oven the oven door is not to be opened under ANY circumstances until you take the roast out and let it rest.
2. Turn the oven off and leave it off for 3 hours DO NOT OPEN THE OVEN DOOR!!!!!
3. Turn the oven to 300 and bake it for 1 1/2 hour.
4. Turn the oven off and take the roast out, place it on your cutting board and let it rest for 15-20 min.
5. Carve an eat a perfectly MR prime rib.

For a half roast (6 1/2lbs)
1. preheat to 375
2. Bake for 50 min
3. Turn oven off for 2 HR
4. Bake at 300 for 1 1/2 HR
5. Take out of oven and let it rest as above.

As far as a rub goes try this one but be creative if you like, I'm sure that Kathy's marinade is incredible as well.
Mix equal parts of onion salt, seasoned salt and garlic pawder, I like to use some rock salt as well, it gives a nice crust to the roast. Rub the mixture into the top and sides of the roast, make sure that you get it good and coated and that you have the fat side up.

[goXtreme]

Thanks Snackem.

Between this and MILF's marinade, this aught to be a kick ass chunk of meat!

Sounds like I will be babysitting the stove for a while.

I just wish that we could make up our minds and decide if this is waht we are going to make or not.

[Moondance]

make that & i'm going to Montana for Christmas

[Snackem]

Do the Preim Rib, you won't be sorry. You do have to babysit the stove a lot but if you have a kitchen timer then it's not that bad and it's Christmas so you're probably gonna be home spending time with family anyway. When we stop going places for Christmas that will be our tradition. Now we just bring a bottle of whiskey or rum and let my aunt or mother in law cook us a turkey or ham.

[goXtreme]

Snackem, have you ever done one on the BBQ?

[goXtreme]

make that & i'm going to Montana for Christmas


How many times do I have to tell you?


C'mon up!

[goXtreme]

Nobody else has any good recipes, or suggestions?

[Moondance]

who can top the ones you got?

[goXtreme]

I know, I am sure they are great, I am just interested in everybody elses recipes and procedures, I really dont want to mess this up.


Now watch, we will decide to make something else, like a boring turkey.

[Moondance]

I'm not making the trek for lame ass turkey:biggthumpup:

[goXtreme]

Well, it might be the best turkey you have ever had, I have been entertaining the idea of doing a "drunk turkey", ya know, like a drunk chicken?

[Snackem]

Snackem, have you ever done one on the BBQ?

Not on the BBQ but I have done one in my Dutch Oven while camping. I used coals to cook it in a 14 inch Lodge Dutch Oven. I followed the same receipe that I posted. I would be very leary of doing one on the BBQ unless you have a bbq that has a VERY HEAVY lid and thick walls that will hold the heat in. You could probably use a spit if you have one I guess, that you keep all sides cooking evenly. I do think that it would work well to start it off on the BBQ you could get the grill as hot as frickin' possible while the oven is preheating and sear off every side of the roast to some goood browning on every side, and then you could rub the seasoning on it. I'm not sure, that works for me when I do elk tenderloins I'll sear em off first in either a pan or on the grill.

DON'T DO A TURKEY YOU WUSS!!!!!

[Snackem]

Well, it might be the best turkey you have ever had, I have been entertaining the idea of doing a "drunk turkey", ya know, like a drunk chicken?

Do you think that if I got like a keg of beer I could do a drunken cow?

[goXtreme]

DON'T DO A TURKEY YOU WUSS!!!!!


Now that is funny!

I highly doubt that we will be doing a turkey, especially now that I will be called a wuss for doing it :frown:

[goXtreme]

Do you think that if I got like a keg of beer I could do a drunken cow?

Far be it for me to doubt you, since I dont really know you, but if that is you in your avatar, then you are a bigger man than me, I just dont want to take the chance of pissing you off.

With that said, I am sure you could do it, but you are going to need the mother of all barbecues! You do it, let me know, I will drive to Washington and help ya, hell, I will even bring the keg!

[goXtreme]

My dad just emailed me, my wife had told him that I was thinking of doing prime rib, in his email he pretty much did everything but threaten my life if I didnt make it, so I guess that settles it, prime rib it is!

Also a friend of his gave him a goose, he wants to have that too, but that IS going to be drunken!, damn, this is going to be a good Christmas dinner!

[Snackem]

Far be it for me to doubt you, since I dont really know you, but if that is you in your avatar, then you are a bigger man than me, I just dont want to take the chance of pissing you off.

With that said, I am sure you could do it, but you are going to need the mother of all barbecues! You do it, let me know, I will drive to Washington and help ya, hell, I will even bring the keg!

When we got married the guy that catered our wedding cooked an entire half of a cow, he did it all on a spit over a bed of coals. Dang that was good. We've done whole cows and pigs before for post harvest parties and end of summer Luaus.

Good luck w/ the prime rib and let me know how you cook it and how it turns out.

[goXtreme]

Will do.

[goXtreme]

Snackem, I followed your recipe to the letter, and it was terrific!!!!!!!!!!!!!!!!!!

Although more people showed up than planned for, I only got about 2 bites of prime rib, it was incredible!!!!!!

Kathy, I forgot about your marinade, so I have no say in how that was, I procrastinated too long and didnt have time to do it, so we went with Sniders rib and roast rub.

The goose.......
The goose was incredible also, at the last minute I decided to smoke it as well as cook it the drunk chicken style, there was absolutely none of that left even to munch on.

I ate too many devilled eggs, now I have gas, the wife will be proud of me tonight!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[Snackem]

I'm glad that the prime rib turned out good for you. Was it a Medium Rare? I think that we are going to do a prime rib some time after the first of the year. I thought that you were going to do this for Christmas? Why so early?

[hangtime]

To cook a Prime Rib over Medium Rare is a crime that should be punishable by death.



I prefer medium and it's how YOU like it that matters .Some chefs would say or do the same thing and then have people send it back because its not cooked enough .
I watched a guy eat a steak RARE last night I mean not even warm and still purple on the outside .He loved it and I loved my medium steak.

[sclevela]

I prefer medium and it's how YOU like it that matters .Some chefs would say or do the same thing and then have people send it back because its not cooked enough .
I watched a guy eat a steak RARE last night I mean not even warm and still purple on the outside .He loved it and I loved my medium steak.


agreeeeeeeeeeeeeee

food is to be cooked to the recepients taste NO MATTER WHAT!

[goXtreme]

I'm glad that the prime rib turned out good for you. Was it a Medium Rare? I think that we are going to do a prime rib some time after the first of the year. I thought that you were going to do this for Christmas? Why so early?

Well, since someone has to work on Christmas, everybody decided that we should have it before I go back to work which is this Wednesday.

Well, when we pulled it out the first time, it wasn't quite medium rare, so we threw it back in for a while at 500 degrees for about 10 minutes, and it got a touch over medium rare, but for the most part it was good, just keep in mind that I only had like 2 bites of it since it was all gone before I got done cooking the goose, not really good planning on my part......
the worse part about the prime was that half of the idiots here wanted me to throw their steak on the grill to make it well done!!!!!!!!!!

I found out later that my stove cannot be trusted for temperature, so the next time I make one I will have another thermometer in the stove to double check it.

[Snackem]

Something else to consider is that a large piece of meat will continue to cook once you remove it from the heat source. So if you wanted you internal temp to be at 140 and you pull your roast at 135 or so then while the meat rests it will continue to 'cook' and internal temp will climb to 140.

[T-bone]

do just like kathy said....sear it on the grill and then..skip the oven...put it on the plate and serve it that way it will be so rare it still moo's........imo steak should be amost blue in the center.

[TEEEE]

Snackem knows his beef! My family has been doing prime rib instead of turkey at holidays for years. Just had our family Christmas get-together this weekend and had a couple roasts. God bless red meat.:biggthumpup:

the worse part about the prime was that half of the idiots here wanted me to throw their steak on the grill to make it well done!!!!!!!!!!

No bueno. :frown:

[Snackem]

Snackem grew up on a ranch. We didn't always have fresh veggies but we always had beef

[goXtreme]

Snack man, I knew about the cooking after out of the oven thing, but it was still pretty nasty before I took it out. Once I turned up the heat to weld, it didn't take too long for it to get good.

I actually had a call today to get the recipe for the goose I cooked though, I was in a bad mood, so I told them $50, they hung up on me.

[Hammockbay]

Snackem is the best!!!!
We tried your recipe and it was perfect. I bought a thermometer but put it in a spot I couln't see while it was cooking. I have never cooked prime rib. I didn't open the oven as required by the recipe. I followed it exactly and my family had the best Christmas dinner ever. Thank you for sharing.

[Hammockbay]

Anyone looking for something special for christmas dinner, this is it. I pulled up this old thread to get the recipe again. My daughters and wife have been waiting all year for us to do it again. MERRY CHRISTMAS!!!!!!!!!!!!!

[meatball]

no one else does a honey baked ham from honey baked hams?

[monsterSJ]

i always do mine on the BBQ i ahve a rotisarie i use it works great cook over low heat
i have a tec grill it dosent have any flames its got the ceramic blocks in it but if you dont have this i would putt a drip tray under it with some hickory chips and water in it that will give it a semi smoked flavor it turns out great everyone loves it that has had it i take it off when the center gets to about 120 then let it sit for like 10 min to cook its self a little more that turns out rare -med rare its the best but milfs and snakmans sounds great too

[Peter123]

Just as an FYI, if you're doing prime rib, you should definitely try dry aging it. Although it is said that you can't properly dry age a prime rib in the refrigerator, you can if you do it right.

Keep in mind that if you plan to do it, it will look NASTY at one point.

Here is what you need:
1. a prime rib
2. a refrigerator that rarely gets open and not too full
3. paper towels
4. a rack and pan
5. 10 to 14 days

Here is what you do.

1. Unwrap the meat and use the paper towels to get all of the juices and moisture off. It must be dry when you start the aging.
2. Place the meat onto the rack and into the tray. The meat should ONLY be touching the rack and it needs to be at least 1" off of the pan.
3. Clear out a shelf in the refrigerator so that the meat can get air flow around it. This means nothing on the same shelf and at least 8" of empty space above the top of the meat.
4. Let that meat sit in there untouched for at least 10 days, preferably 14, and try to open the refrigerator as little as possible. If you only have one fridge, this probably won't work. You really need to have a second fridge in the laundry room or garage to be realistic.
5. After the meat has sat for 10 to 14 days and you're ready to cook it. Pull it out, and DON"T throw it away.
6. Trim away all of the disgusting crust that has formed on the meat. (I repeat, don't throw away the entire prime rib because it looks like a giant nasty scab). You'll clearly be able to know how much to trim, because there is regular (but delicious) meat under that crud that has formed.
7. After trimming the grossness, wipe down the meat with dry paper towels to get rid of any juices and crusty bits. DON"T wash it under the water yet.
8. Once you have thoroughly, I do mean thoroughly, wiped down and cleaned it with the dry towels, you can give it a qucik cold water rinse down and drying.
9. Either begin the marinading process or cooking process.

Dry aging causes bacteria to tenderize the meat and enhance the flavor. Pretty much all of the high end steak houses dry age their meat and one of the reasons their meat is so expensive.

[goXtreme]

Anyone looking for something special for christmas dinner, this is it. I pulled up this old thread to get the recipe again. My daughters and wife have been waiting all year for us to do it again. MERRY CHRISTMAS!!!!!!!!!!!!!


Well, I knew that after last years prime rib that we would be doing it again, so I saved the recipe.

Jeremy, this recipe is THE BOMB!!!!!!!!!!!!

Enjoy

"Ok this is a high maintenance recipie but it is worth it, trust me.

Start by taking your roast out of the fridge and letting it come close to
room temp, let it sit for 15-20 min on the counter.
For a full prime rib roast
1. Start the oven at 375, let it FULLY preheat, don't rush this part.
then bake at 375 for one hour. Once you put the roast in the oven the oven
door is not to be opened under ANY circumstances until you take the roast
out and let it rest.
2. Turn the oven off and leave it off for 3 hours DO NOT OPEN THE OVEN
DOOR!!!!!
3. Turn the oven to 300 and bake it for 1 1/2 hour.
4. Turn the oven off and take the roast out, place it on your cutting board
and let it rest for 15-20 min.
5. Carve an eat a perfectly MR prime rib.

For a half roast (6 1/2lbs)
1. preheat to 375
2. Bake for 50 min
3. Turn oven off for 2 HR
4. Bake at 300 for 1 1/2 HR
5. Take out of oven and let it rest as above.

As far as a rub goes try this one but be creative if you like, I'm sure that
Kathy's marinade is incredible as well.
Mix equal parts of onion salt, seasoned salt and garlic pawder, I like to
use some rock salt as well, it gives a nice crust to the roast. Rub the
mixture into the top and sides of the roast, make sure that you get it good
and coated and that you have the fat side up."