Prime Rib

[Anonymous]

Is there any secret to cooking a delicious prime rib? I don't personally care for it but my DH and father in-law love it. I want to make them a delicious prime rib for Christmas Eve. I'm ordereding the meat from a butcher so it should be good quality. I live to cook just not familiar with this. Thanks!!

[Anonymous]

Check epicurious.com for recipes, and read the notes people write. There's usually good tips on there.

[Anonymous]

Check the Food Network website for Tyler Florence's horseradish crusted prime rib recipe. I make it whenever I host Christmas and it's a huge hit.

[Anonymous]

Make sure you rub or crust it with something wonderful and use a meat thermometer and you'll be fine. Much easier than individual steaks or even turkey.

[Anonymous]

I like a high heat method. Looks for tips on line but you roastit at like 500 for about 30-40 min, turn off the oven and let it sit in there for hours. You have to keep the oven closed the whole time. Perfect roast.

[Anonymous]

You can dry age it in the fridge if you have the room to do so.

[Anonymous]

Thank you so much! Wish me luck!

[Anonymous]

The cooks illustrated website cost is worth it if you want something foolproof.

Basically...bring it to room temp for a couple of hours before cooking. Sear it on the stove. Then roast it low and slow until it gets to rare/med rare at the most.

Have your butcher "cradle" it which involves cutting it off the bone and then tying it back on. You want the loin end (1st cut) of the roast. # of ribs depends of how many you are feeding but don't get under 3.

[Anonymous]

I love a low, slow cooked prime rib. It takes hours to cook, but you don't have to do anything to it while it cooks. Tender and wonderful.

[Anonymous]

Prime rib is so delicious and fatty that it is very hard to mess up.

That said, I'd check to make sure your oven temperature is accurate. I've been messing up meat dishes lately because my oven temps are lower than they should be.

[Anonymous]

^^Slow roasted I should say -- not in a slow cooker lol. You can find recipes online. If the butcher gives you a good cut, it is hard to screw it up. Don't overcook it.

[Anonymous]

Anonymous wrote:^^Slow roasted I should say -- not in a slow cooker lol. You can find recipes online. If the butcher gives you a good cut, it is hard to screw it up. Don't overcook it.

This. For prime rib lovers, it's the beautiful red interior that is the most luscious.

Another key to the sear/ low and slow method is to make sure that you allow enough of a rest time after cooking. This allows the juices to settle back in the meat, without making as much of a bloody (literally) mess when you carve.

[Anonymous]

I'm doing prime rib for Christmas too! I follow the Alton Brown method.

[Anonymous]

Anonymous wrote:I'm doing prime rib for Christmas too! I follow the Alton Brown method.

This. We do it every year.

[Anonymous]

I've dry aged my own prime rib and purchased it already dry aged from Wegmans. Both delish. 450 deg for 20 min and then 350 for a couple hours depending on size. Medium rare to rare.