Prime Rib Recipes

[Riodog]

Since we're not going to mention the names of the rat bastards that killed the prime rib recipe thread could anyone please repost their favorite recipe here. They done killed my first attempt to cook a prime rib the other evening.
Thanks,
Rio

[Phebus]

Straight from the Goneboat site:




Prime Rib Recipe


This works for any size roast any kind. You do all the fancy stuff to it like rolling or covering it in rock salt,special herbs,ect ect if you want or just put it in, or on a roasting pan. This is the part that is hard to understand how it works but it does.
1 Put it in oven preheated to 375. Cook for 1 hour and turn off oven, and do not open the oven ever.(The roast must be in for at least 2 hours and up to 5 this way with the oven off) 2 One hour before you want to eat turn oven back on at 300 for 45 minutes. Then take out of oven and let it rest for 15 minutes before carving and it will be perfectly medium rare no matter what size roast you have. I have done 20+ prime ribs this way from 2 pounders up to a 26 pound monster. 3 If you have someone that does not like a perfectly done prime rib just put their piece into the micro for a minute to get rid of the pink for them. Dont try to put the whole thing in longer as it screws it up. My mom found this recipe from a cookbook I think named Colorado Cashe or something like that. It works everytime.

[boatnam2]

I was just going to look for it today also, thanks phebus.

[TPC]

If ya look at a complete prime rib, there is a "short end" and a "long End".
The short end is much more tender, and is what Lawrys uses.
But usually either or the whole rib is fine.

Never buy a "commercial grade" prime rib.
Ya have to ask for commercial so don't sweat it.

Pre-heat the oven to 500 deg F, and season the rib with garlic powder and margarita salt and pepper. A little Lawrys seasoned pepper is nice too.
If you keep the fat cap on, slice it and put seasonings between it and the meat.


Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. Cook 20 minutes. then:

Reduce oven to 325 degrees f and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes for very rare. If it hasn't, return to oven; check temperature at 10-minute intervals.

I slow cook mine all day.

[Riodog]

Thanks guys. I'm gonna go toss it in the oven right now.
Rio

[KAP]

R/D Members:

I wanted to say those members posting on this prior thread and on here currently--- were the kind of people I want to boat with--- prime rib and boating that is "Heaven."

We cooked a full prime rib on the sandbar one year and I still remember it to this day.

The group was comprised of boaters who like to eat real well and take their cooking seriously. It was a great event and outing as we shared awesome food and drink and a lot of bull sh_ _ stories.

I was just reading the recipes alone and it was causing me to drool :) and sharpen my teeth.

Great stuff.

KAP

[Phat Matt]

I wanted to try that cooking method out one day myself. Thanks for reposting it. :)

[boatnam2]

so a ribeye roast does not come close to a prime rib roast or the the same thing?want to go buy one tommorow and staters has a rib eye roast on sale.

[Riodog]

You got it KAP. When ever we go on a hunting trip I'm the designated cook. I can't stand the normal camp fare and really can't stand a mess. By the time dinner is served just about all of the dishes are done and everything is pretty much put away and clean. Steaks, big cuts of beef, hunk of pig, spuds, beans, and the colder the weather the spicier the chow. If we're hunting birds then they git et also. I can do a prime rib over the fire but never tried one in the oven so this will be a first. Did I forget the alkyhol? Keeps the chill off ya know.
Rio

[KAP]

Riodog:
Sounds great! We just finished butchering a nice whitetail my wife is gonna make a nice potroast in the crock pot.

You are right though we eat like kings--- when we boat and when we fish or hunt. The people we associate with usually like to cook and share recipes or even potluck with everyone trying their best to impress the other cooks. The best compliment is "any chance I can get that recipe."

I won't even discuss the wine or alcoholic beverages being served.

Remember vegetarian is the indian word for lousy hunter :D.

Sincerely,

KAP

[Havasu1986]

Thank you Phebus..:beer

[BobbyB]

I was just going to look for it today also, thanks phebus.


when you cookin? at work? lemme know, I'll bring the BillyBob Taters

[BobbyB]

so a ribeye roast does not come close to a prime rib roast or the the same thing?want to go buy one tommorow and staters has a rib eye roast on sale.

I think the ribeye roast is the same, but it's like the center cut

[BobbyB]

http://www.virtualweberbullet.com/meatcharts_photos/beef_cut_chart.pdf

[boatnam2]

when you cookin? at work? lemme know, I'll bring the BillyBob Taters

I was thinking about doing one here if they hook us up with a g card.

[boatnam2]

http://www.virtualweberbullet.com/meatcharts_photos/beef_cut_chart.pdf

nice!

[BobbyB]

I was thinking about doing one here if they hook us up with a g card.

got mine tonight UN'KAAAAAAAAAAAAAAAAAY

[PlumLoco]

Any other recipes ya got before I start to fire up the oven? :champagne:

[Tom Brown]

Since we're not going to mention the names of the rat bastards that killed the prime rib recipe thread could anyone please repost their favorite recipe here.

RDP apologizes for the inconvenience, Rio. Jay Photoglou asked Dave to remove that thread.

[Racey]

I like doing them on the BBQ rotisserie, I rub them down with some Lawrys Garlic Salt, Seasoned Pepper, Cayenne, and Montreal Seasoning, Whatever you like for seasonings basically, i like lots of flavor and seasoning and some spice. Also sometimes i'll push some smashed garlic cloves into slices in the meat.

Let it come to room temp, Then I'll put them on the rotisserie with just the smoker tray running for maybe an hour or so, Mesquite. Then i'll turn on the infared and continue letting the smoker run, pull it off around 125 internal temp, let it rest it should come to a nice 135 perfect medium-medium rare.

[boat527]

Yeah,

what he said

take it off at 120 to 125 depending on how big it is.
I cook mine on either a Treager or my TEC.. TEC gets a bit too hot so
Traeger works best. Indirect it on Medium on the Grill....Green Egg, Weber ( did i say that) I inject mine then rub it with Mustard and Seasoning..
Cook fat up to self baste

Practice, everyone has opinions, most of them have done it before so
learn from everones mistakes... and triumphs!

Dave

Like my post below said.. learn how to cook one and you'll be a hero for life!


http://www.riverdavesplace.com/forums/showthread.php?t=25169&page=2

[TPC]

I got an urgent phone call from a friend one day.

His crews were re-roofing Lawrys The Prime Rib restaurant in Beverly Hills.

The roofing crews damaged some of the A/C units, and they were really sweating the outcome.

I jumped in my truck and headed out to get the A/C units repaired & correct once again.
While we were on the roof you could smell the beef slow cooking in the ovens below.

Then one of the chefs appeared at the top of one of the ladders and invited us all in from lunch.

Did it ever hit the spot.

The best Prime Rib meal I ever tasted.

[charlyox]

Lawry's Prime Rib Roast

1 (4 rib) standing rib roast
Lawry's Seasoned Salt
1 bag (5 lb.) rock salt


Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

Makes 6 to 8 servings.

Note: If desired, use an instant read thermometer and insert to test internal temperature periodically; do not leave this type of thermometer in roast.

[Hernando]

I like doing them on the BBQ rotisserie, I rub them down with some Lawrys Garlic Salt, Seasoned Pepper, Cayenne, and Montreal Seasoning, Whatever you like for seasonings basically, i like lots of flavor and seasoning and some spice. Also sometimes i'll push some smashed garlic cloves into slices in the meat.

Let it come to room temp, Then I'll put them on the rotisserie with just the smoker tray running for maybe an hour or so, Mesquite. Then i'll turn on the infared and continue letting the smoker run, pull it off around 125 internal temp, let it rest it should come to a nice 135 perfect medium-medium rare.

We cook it this exact was as well! Rotisserie, Montreal Steak Seasoning, garlic stuffed, and medium rare! PERFECT! :thumbsup

[Racey]

We cook it this exact was as well! Rotisserie, Montreal Steak Seasoning, garlic stuffed, and medium rare! PERFECT! :thumbsup

Just thinking about it makes my mouth water!!! :thumbsup :D

[screaming pete]

I like doing them on the BBQ rotisserie, I rub them down with some Lawrys Garlic Salt, Seasoned Pepper, Cayenne, and Montreal Seasoning, Whatever you like for seasonings basically, i like lots of flavor and seasoning and some spice. Also sometimes i'll push some smashed garlic cloves into slices in the meat.

Let it come to room temp, Then I'll put them on the rotisserie with just the smoker tray running for maybe an hour or so, Mesquite. Then i'll turn on the infared and continue letting the smoker run, pull it off around 125 internal temp, let it rest it should come to a nice 135 perfect medium-medium rare.

racey do you ever have a problem with the rotisseie shaft getting to hot and cooking your center? inside out

[Hernando]

racey do you ever have a problem with the rotisseie shaft getting to hot and cooking your center? inside out

the one i use "grips" it on the sides and turns. you dont want to put a big hole down the middle and lose the sweet juices in there.

btw, the crust on the meat with receipe is crazy good! :beer

i'm ready to eat!!!

[Racey]

racey do you ever have a problem with the rotisseie shaft getting to hot and cooking your center? inside out

Not that i can say, my infrared burner is maybe only 12" wide, so the actually shaft doesn't get much direct heat, It keeps the ambient temp under the lid around 225-250 degrees with the smoker running.

Every time i've pulled meat off it's always pink-redish through center near the hole. If you have a problem with the rotisserie shaft cooking the center of the meat i would recommend balling up some aluminum foil a little smaller than a baseball on each end of the meat around the shaft to act as a heat sink-barrier for the shaft. :thumbsup

[Racey]

Hey Dave, Maybe we could get this thread copied over to the BBQ section :thumbsup

[bad taste]

doing this one tomorrow! great help