Holiday Prime Rib

I got an idea Grizzly send me some!!! Enjoy it and have a Merry Christmas and when I get home we need to have another wing night in Fargo

That sounds good Sota - you take care, and enjoy the holidays as best you can.

I like mine rolled in sea salt crystals, seared on all sides, then SSSSSSSSLLLLLLLLOOOOOOLLLLYYYYYY brought to 140ish in the very middle over indirect heat.

nothing beats blackened prime rib imho

In the microwave!
I know it sounds dumb.... We were afraid to try it the first time. Obviously it not a cheep cut of meat, and we didn

here's the recipe you want.

Take 2 parts water, 1 part Johnny's AuJus sauce and heat it up for 10 minutes and pour it over the prime rib. I usually double this amount.

Then sprinkle the rib with pickling spice, whole peppercorns and kosher salt
Then bake 1 hr. at 450
Then Bake at 350 until 160 degrees inside.

Bake uncovered on a roasting rack inside a roasting pan

Just want to add one thing. When you pour the johnny's over the rib, the rib is inside the roaster. Make sure you have plenty of johnny's in it so it doesn't boil dry. I use 3 bottles johnny's with 6 bottles water.

Can't beat it.........I do it on a Webber Kettle, indirect heat


Horseradish and Garlic Prime Rib Recipe courtesy Tyler Florence

Prime Rib:
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved
Wild mushrooms:
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives



Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.

Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

Also looking at cooking prime rib roast for our christmas dinner. Last night I caught the tail end of "good eats" on the food network and was not prepared to take notes although I did catch ;let it stand 4-5 days in the fridge prior to cooking ( also set out in room temp for awhile) rub with seasoning cook @ 200 degrees until 118 degrees internal temp then here's where I got lost but he said something about blasting at a high temp for x amount of time to get a nice crust and probably reach a little higher temp. aslo wonder about the folks (god help them) that want there cut done to more, where and how do you bring these cuts along a little further without ruining them?

Any thoughts on cooking low and slow vs high temps?

eyecatcher,
Here is the link leading to the good eats recipe form last night. Italso shows the replay times if you realy want to catch it again.

http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_20021,00.html

Phil

Griz.... Tis the season of "giving". Since your not sure what to do, maybe you should really get in the Christmas spirit and give that prime rib to someone like me. Just a thought man..... :) :) :)

Been using the "Ronco Rotisserie" for rib roasts,venison and waterfowl for years,can't mess it up even if you try.Little fresh rosemary,garlic,course salt/black pepper mixed in white wine & vinagar,marinade for a few hours or over night,longer the better and before you cook the roast bring it to room temp.If you like garlic alot poke holes in the roast and stuff a few garlic cloves around the roast.

Now you got me goin!(drule on keyboard)

I can't remember all of what my Aunt uses, but it's good stuff. The main thing I remember is rosemary and thyme. They add a lot, especially to the au jus.

Horsager has a pretty good idea there. Just to expound a little, I know how the Timberlodge does it and it is terrific!

Rub down roast with plenty of Kosher salt and little pepper. Let it age for 3 days in the fridge. as Horsager stated, SSSSSSSSSSSSSSLLLLLLLLLLLLOOOOOOWWWWWWWWWWWWWLLLLLLLLLYYYYYYYY smoke it at around 140 degrees for 6 or 8 hours. You still want it plenty rare in the middle. Mix up a big kettle of Au jus sauce and cut pieces of meat from the prime rib and cook them to the desired temp by dropping them in the hot au jus. It only takes a minute or two to bring a piece of meat up to medium in the au jus. Any combination of garlic, horseradish, or parmesian crusting would accompany your prime rib nicely.

For a nice side dish, add a crapload of garlic and grated parmesian to some mashed potatos.

Finfighter,

How do you rub it right out of the microwave?