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Prime Rib Recipe
Posted on 12/21/16 at 7:12 pm
Posted on 12/21/16 at 7:12 pm
Been tasked with preparing prime rib for my fam this Christmas.
Looking online and figured I'd come to the gurus of this board.
5 lb
Must use oven
A thousand thank yous!!
Looking online and figured I'd come to the gurus of this board.
5 lb
Must use oven
A thousand thank yous!!
6
Posted on 12/21/16 at 7:34 pm to BamaCoaster
Search baw lots of threads the past few days
Posted on 12/21/16 at 7:53 pm to CoachChappy
I normally do a 5 rib roast, which is bigger than yours I believe based off the weight. They are pretty hard to mess up as long as you have a thermometer. I salt it pretty liberally, and regardless of what others might say on this page, letting it sit out for an hour or two will cut your cook time and give you a more even cook. This doesn't matter much with a steak because it's small (thin and doesn't take long to warm up when heat is applied), but a roast that big it makes a difference.
For cooking: With the roast only salted, turn you oven as high as it will go and cook for around 15 minutes until you get a good browned crust/exterior. Then take it out and bring the oven back down to 225-250. Let the oven cool down before putting the roast back in (emphasis on this). While your waiting for that, I throw black pepper on liberally, some dried Italian herbs and garlic powder. Insert the thermometer (placed a little shades towards the bones from center, or directly center if boneless) in the roast. When the oven is cooled down to your desired temp, cook the roast till it hits 125, then cover with foil and rest for 15-20 minutes before carving. That should have you right around 135 for a perfect medium rare throughout.
For cooking: With the roast only salted, turn you oven as high as it will go and cook for around 15 minutes until you get a good browned crust/exterior. Then take it out and bring the oven back down to 225-250. Let the oven cool down before putting the roast back in (emphasis on this). While your waiting for that, I throw black pepper on liberally, some dried Italian herbs and garlic powder. Insert the thermometer (placed a little shades towards the bones from center, or directly center if boneless) in the roast. When the oven is cooled down to your desired temp, cook the roast till it hits 125, then cover with foil and rest for 15-20 minutes before carving. That should have you right around 135 for a perfect medium rare throughout.
This post was edited on 12/21/16 at 7:56 pm
Posted on 12/21/16 at 7:53 pm to BamaCoaster
Heat oven to 550. Cook in oven for 5 mins a pound. Turn off oven and let it sit in oven fortwo hours. DO NOT OPEN OVEN until two hours has passed.
This post was edited on 12/21/16 at 7:56 pm
Posted on 12/21/16 at 7:57 pm to armytiger96
quote:
Heat oven to 550. Cook in oven for 5 mins a pound. Turn off oven and let it sit in oven fortwo hours. DO NOT OPEN OVEN until two hours has passed.
I would seriously recommend against this. Cook based on temp not time. While this method may be great for a certain size roast, not all are the same (a huge difference in cook time between a 4 rib roast and the full 7 rib roast). If this time is for a 7 rib and you cooked a 4 rib this way it would be overcooked as hell. I would never cook blindly based on time. Especially for a family holiday meal. Furthermore, searing first, and then cooking at a consistent low temp until it reaches the desired doneness will result in a much more consistent level of doneness throughout the roast, rather than a well done ring, medium well ring, medium ring, and so forth the closer you get to the center of the roast.
TLDR: Cooking based on temp>time when dealing with proteins.
This post was edited on 12/21/16 at 8:06 pm
Posted on 12/21/16 at 8:32 pm to CoachChappy
quote:
CoachChappy
You right. My bad.
Appreciate the advice gents.
Posted on 12/21/16 at 8:34 pm to TigernMS12
quote:
Furthermore, searing first, and then cooking at a consistent low temp until it reaches the desired doneness will result in a much more consistent level of doneness throughout the roas
Pretty sure you left out a "not" between will and result. The above simply isn't the case. You got it in reverse, thus, the reverse sear.
Posted on 12/21/16 at 8:43 pm to BamaCoaster
Posted on 12/22/16 at 7:31 am to Tigerpaw123
Posted on 12/22/16 at 7:55 am to rodnreel
Reverse sear
Posted on 12/22/16 at 8:46 am to BamaCoaster
My FIL does this salt crusted prime rib every Christmas and it's pretty good. The presentation is cool and a novelty if it's your first time seeing it. After it cooks, you basically have to break the crust of salt to get the rib roast out.
Kosher salt crusted prime rib
Kosher salt crusted prime rib
Posted on 12/22/16 at 9:49 am to BamaCoaster
quote:A 5 lb. Prime Rib? That's really, really tiny. You cooking for two?
Been tasked with preparing prime rib for my fam this Christmas.
Looking online and figured I'd come to the gurus of this board.
5 lb
Must use oven
Posted on 12/22/16 at 10:29 am to BamaCoaster
Do this and you can't mess it up. Make sure you have a good thermometer, preferably a probe one that you can read the internal temperature without opening the oven.
1.
Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
2.
Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
3.
Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
LINK
1.
Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
2.
Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
3.
Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
LINK
Posted on 12/22/16 at 12:03 pm to KosmoCramer
I saw this on my facebook feed earlier. I don't like the music but it looks yummy.
Tasty Prime Rib Garlic Butter
Tasty Prime Rib Garlic Butter
Posted on 12/22/16 at 2:51 pm to Fratigerguy
quote:
Pretty sure you left out a "not" between will and result. The above simply isn't the case. You got it in reverse, thus, the reverse sear.
First, my statement was a response to putting it in the oven at 500/550 or whatever for a few minutes and then turning the oven off and allowing it to cook with the cooling oven, so yes my statement is absolutely correct. Furthermore, and I've cooked quite a few prime ribs and steaks, there is no reason to reverse sear a prime rib. A steak it's good for, a large cut/roast it is not necessary, and if you know what your doing there is no noticeable difference.
Posted on 12/22/16 at 2:54 pm to DieSmilen
quote:
I saw this on my facebook feed earlier. I don't like the music but it looks yummy.
Tasty Prime Rib Garlic Butter
I saw that as well and the finished product looked really good. I don't understand, though, how it gets that herby crust and all that whipped herbed butter doesn't just melt off as soon as you put it in the 500 degree oven.
Posted on 12/22/16 at 3:02 pm to TigernMS12
quote:
Furthermore, and I've cooked quite a few prime ribs and steaks, there is no reason to reverse sear a prime rib. A steak it's good for, a large cut/roast it is not necessary, and if you know what your doing there is no noticeable differenc
100% false. You couldn't be more wrong.
Posted on 12/22/16 at 3:04 pm to KosmoCramer
I feel like I'm taking crazy pills.
Prime rib is the ideal RS.
Prime rib is the ideal RS.
Posted on 12/22/16 at 3:14 pm to Y.A. Tittle
quote:
I saw this on my facebook feed earlier. I don't like the music but it looks yummy.
Tasty Prime Rib Garlic Butter
I saw that as well and the finished product looked really good. I don't understand, though, how it gets that herby crust and all that whipped herbed butter doesn't just melt off as soon as you put it in the 500 degree oven.
Ill try it in a few days and report back.
Posted on 12/22/16 at 3:26 pm to KosmoCramer
quote:
100% false. You couldn't be more wrong.
I'm not saying it won't work, just that it's not necessary to get the desired results. If you have a 15 pound bone in rib roast, if you sear it first, rest for thirty, and then cook at 225 until it hits 125, or cook low until 120, rest until the oven heats up high and then sear, you get the same result. I've tried both multiple time (I do prime ribs for my family more often than just the holidays), once at the same time (using a double oven), and the difference was negligible. The downside to reverse searing to me is you can't have any hurts on the crust. They'll burn if you put them under a broiler or in a 550 degree oven long enough to achieve a crust. If you sear first, then put the herbs on during the rest period, they'll never burn.
This post was edited on 12/22/16 at 3:31 pm
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