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Prime rib
Dec 20, 2023 7:07:40 GMT
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Post by chrissyc72 on Dec 20, 2023 7:07:40 GMT
Who all makes prime rib for a holiday dinner and how to you prepare yours?
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Post by Katie on Dec 20, 2023 12:18:46 GMT
We do one every year for Christmas Day. One year I did two big roasts totaling 32 lbs! 😂 This year we have a smaller crowd so it’s just an 18lb roast. We use a Nesco roasting pan. I slather it with butter and coarse black pepper and cook and 425 for 20 minutes, then lower to 375 until it is 115 degrees. Let it sit 20-30 min before serving.
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Post by compeateropeator on Dec 20, 2023 13:09:29 GMT
Not for Christmas, but we did cook one the other weekend. My biggest tip is, if it is bone in prime rib, to get your store butcher to prepare it for you (cut off and then tied back to the bones…whatever that is called).
Bring the meat to room temperature/let it sit out for an hour before you cook it. We started at 425 or 450(?) and then dropped it down. It did take longer than we thought. All we used is salt and pepper on the meat I think. We cook ours to medium so about 140 degrees. It does continue to cook while it rest so remember that and take out accordingly depending on the temperature you like it. Hope you get some good tips.
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Post by Bridget in MD on Dec 20, 2023 13:24:06 GMT
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Post by Katie on Dec 20, 2023 14:00:27 GMT
Oh yes I forgot the part about bringing it to room temp before cooking! Don’t put it in straight from the fridge.
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Post by shamrock on Dec 20, 2023 14:59:10 GMT
My recipe that I’ve made for years:
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with mix of kosher salt, garlic powder and pepper; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door until meat thermometer registers the temp you want. Pull it out and cover in foil till time to reheat.
We like it rare so I pull it at about 112 degrees. (If you like it medium, the original recipe had you leave it in oven for 3 hours and then start to reheat.)
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
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iowgirl
Pearl Clutcher
Posts: 4,135
Jun 25, 2014 22:52:46 GMT
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Post by iowgirl on Dec 20, 2023 15:01:49 GMT
Sous Vide!
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Post by essiejean on Dec 20, 2023 15:02:52 GMT
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caangel
Drama Llama
Posts: 5,466
Location: So Cal
Jun 26, 2014 16:42:12 GMT
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Post by caangel on Dec 20, 2023 15:06:20 GMT
My recipe that I’ve made for years: Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with mix of kosher salt, garlic powder and pepper; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door until meat thermometer registers the temp you want. Pull it out and cover in foil till time to reheat. We like it rare so I pull it at about 112 degrees. (If you like it medium, the original recipe had you leave it in oven for 3 hours and then start to reheat.) About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. This is also my go to method. For seasoning I use the McCormick 's Montreal (?) Steak Seasoning. I also remove and tie on the ribs before roasting for easy cutting after.
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Gennifer
Drama Llama
Posts: 5,005
Jun 26, 2014 8:22:26 GMT
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Post by Gennifer on Dec 20, 2023 15:30:03 GMT
I have the butcher cut off the bones and then tie them back on for me. I dry brine for a day or so beforehand, and then the day of I remove the dry brine and bring to room temp. I season with salt, pepper, garlic, and rosemary.
I also do a quick sear at 500° for 15 minutes, then drop the temp to 325° until it’s 120°-125°ish, which takes about 15 minutes per pound. I rest for 30 minutes before carving.
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grammanisi
Pearl Clutcher
Posts: 3,741
Jun 26, 2014 1:37:37 GMT
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Post by grammanisi on Dec 20, 2023 15:48:14 GMT
We love Montreal steak seasoning on ours.
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Post by smalltowngirlie on Dec 20, 2023 15:57:32 GMT
This is what we have used in the past and will again this year. Kind of a set it and forget it method.
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Post by needmysanity on Dec 20, 2023 16:16:36 GMT
We have it on Christmas for dinner. I prepare it by leaving the kitchen and not getting in the way of my husband.
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Post by ceepea on Dec 20, 2023 16:58:26 GMT
I do mine exactly like Katie and have it come to room temp prior to putting it in the oven.
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Post by Darcy Collins on Dec 20, 2023 17:03:58 GMT
We have it on Christmas for dinner. I prepare it by leaving the kitchen and not getting in the way of my husband. Hah! I was going to say the same thing!
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Post by librarylady on Dec 20, 2023 17:06:50 GMT
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Post by papersilly on Dec 20, 2023 18:18:28 GMT
450 for 20 minutes 325 until it hits the desired internal temp
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Post by Mary_K on Dec 20, 2023 18:23:16 GMT
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Post by Merge on Dec 20, 2023 19:10:36 GMT
Haven’t made on in several years, but if I was going to do it now I’d probably hand it to DH to put on the wood pellet grill. 😁
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Post by shanniebananie on Dec 20, 2023 19:25:51 GMT
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caangel
Drama Llama
Posts: 5,466
Location: So Cal
Jun 26, 2014 16:42:12 GMT
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Post by caangel on Dec 20, 2023 19:53:17 GMT
We love Montreal steak seasoning on ours. It's really good on salmon too! And Broccoli! Really everything!
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Post by Layce on Dec 20, 2023 21:03:35 GMT
Gosh, I think I'd like to cook through all these recipes like that lady did with the Julia Child Cookbook. I have been using MIL's recipe for years which I think she modified from BH&G cookbook (home economics major). But lately I can't be bothered with all those steps! (English major). It's complicated. So my friends have been passing this one around and it's actually quite good this way. So I dutifully pinned it to Pinterest and make it several times a year, check it out.
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scrappinwithoutpeas
Pearl Clutcher
Posts: 2,914
Location: Northern Virginia
Aug 7, 2014 22:09:44 GMT
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Post by scrappinwithoutpeas on Dec 20, 2023 23:31:41 GMT
I have the butcher cut off the bones and then tie them back on for me. I dry brine for a day or so beforehand, and then the day of I remove the dry brine and bring to room temp. I season with salt, pepper, garlic, and rosemary. I also do a quick sear at 500° for 15 minutes, then drop the temp to 325° until it’s 120°-125°ish, which takes about 15 minutes per pound. I rest for 30 minutes before carving. This is nearly identical to my method, although I don't always have the butcher cut and retie. (I usually just keep them attached and tie them up that way.)
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Prime rib
Dec 21, 2023 0:51:44 GMT
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Post by chrissyc72 on Dec 21, 2023 0:51:44 GMT
Wow thanks everyone!!! Can’t wait to make it!
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Post by boys5times on Dec 21, 2023 3:37:32 GMT
I used this one every year; I usually cook a full prime rib, but have made it with a small one as well. Turns out perfect everytime! I finally saved it to all recipes so I wouldn't have to look for it twice a year when I make it. (Ignore that I titled Prime Tib, I just noticed that! LOL) www.allrecipes.com/account/recipe/49ad68a0-99ba-3aca-a3f6-08c84233898d/
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Post by 950nancy on Dec 21, 2023 3:53:40 GMT
I used to make it, but it was often undercooked for the rest of my family. I like it almost rare. So now we do a filet mignon and New York Strip steaks.
I do want to try to smoke it though. Maybe this summer.
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Post by crazy4scraps on Dec 21, 2023 14:27:44 GMT
Can you elaborate? I’d like to get a sous vide. We tried to do a prime rib once years ago and it was a horrible fail. DH’s friend makes prime rib all the time but I’m not sure how he does his.
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janeinbama
Pearl Clutcher
Posts: 3,174
Location: Alabama
Jan 29, 2015 16:24:49 GMT
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Post by janeinbama on Dec 22, 2023 3:39:22 GMT
Don’t let it scare you. We have cooked it the past 15 years for Christmas Eve. I use Alton Brown’s recipe and bring roast to room temp prior.
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SweetieBsMom
Pearl Clutcher
Posts: 4,612
Jun 25, 2014 19:55:12 GMT
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Post by SweetieBsMom on Dec 22, 2023 13:39:44 GMT
This is how I do it now. For years I used Paula Dean’s recipe.
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iowgirl
Pearl Clutcher
Posts: 4,135
Jun 25, 2014 22:52:46 GMT
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Post by iowgirl on Dec 22, 2023 14:50:58 GMT
Can you elaborate? I’d like to get a sous vide. Restaurant Prime Rib (the really GOOD kind) uses an oven called an Alto-Shaam. This cooks the Prime Rib really slowly, and holds it at the temp it is set to. They put the Prime Rib in the night before and set it to a rare temp. It can cook, then hold it at that temp for 24 hours. That makes the Prime Rib amazing! Of course it has to be a high quality cut of meat for that most excellent meal! Sous Vide is somewhat similar, in the fact that it can cook and hold food to a certain temp. You seal the cut of meat in a plastic bag. You can get sous vide bags, or use a freezer zip bag. I prefer the food storage bags that you vacuum seal. You want all the air out, so it will not float in the water bath. The Sous Vide stick will bring the water temp up to the degree you specify and circulate the water. Prime Rib would go for 8-12 hours in a Sous Vide. If you want a sear on the outside, you can broil, grill, or sear it after you remove it from the Sous Vide bag. I do mine really rare, then it cooks a bit more with the sear. Sometimes I do not sear, and it will cook it to Medium Rare - tastes great either way. If you need a slice more well done - just put it on a heat safe plate and broil a bit in your oven. You can set the temp to whatever doneness you want your Prime Rib - but Rare is good and you can always cook a bit more under the broiler for those who don't do rare. ** You can over-cook meat in a Sous Vide. It will still be the temp you set it at, but it can get too tender, believe it or not. It starts to get a mushy texture if way over cooked in Sous Vide.
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