Prime Rib?

Anyone have a good way to cook prime rib?

How big of one do I need to feed 10 people?

Cooking times?

Seasoning?

Having the family over for Christmas this year and figured I’d do something a little different.

Thanks

I would go no less than a ten pounder. My favorite way to cook it is, 500 degrees for five minutes a pound then shut your oven off and do not open for two hours. Turns out perfect every time Don’t forget to oil and a good dry rub of your choice

I always ask the butcher at Cub for seasoning to use on prime rib and it seems to be good.

We cook ours at 500 for 15 minutes to sear the outside then 325 per pound. Take it out when the temp reaches about 120 degrees and let it sit covered for about 15 minutes. The temp will rise to 125-130 and that is med rare.

Thats how we do it and it turns out great every time

Just did a 15 pounder over deer season and we are STILL eating it.
Rub it with a paste of Pepper and Wochestershire sauce and crank oven to 500 and place prime in pan with a lil water covering bottom of pan. Cook like this for 15 mins to sear the paste to the top of the prime so no juice escapes.
Turn oven down to 225 degrees and cook for 1.5 to 2 hours which should have it in a good rare status.
Make Au-Jus out of a good au-jus BASE that comes in a PASTE form. Do not buy powdered or liquid au-jus. The Au-Jus will “finish” the prime so how the au-jus tastes makes the difference. I use the paste, soy-sauce,garlic salt/powder and water for my au-jus.
Cut steak size slices (i like a 10 oz. cut for ease of cooking).
Bring au-jus to a boil and turn down….. (dont ever boil the prime in it) and let it sit for 1 minute and flip it over for another minute.
That will be a perfect med. cooked piece of prime!!
Notes: some people do not finish prime in Au-Jus which it will not have the flavor and/or texture. Also, prime will be rare until put into au-jus. My Grandma freaked one time watching me make it……. until it was done anyways!!!!
Now…… if you have friends that own a restaurant, have them slow roast it in a alto sham oven for you, that is the best way!!!!!!

Do you have a smoker?

Crushed black pepper around and tight wrap in plastic the night before. Use no salt! IT will turn the outside mushy.

Pull it out about 1 hour or less the day of smoking before you put it in the smoker. This is when you can grind sea or koser salt over it after unwraping it from the plastic and add more crushed black pepper.

Smoke at no greater than 235 degrees with the wood of your choice, mine is wine soaked oak barrels and hickory mix.

Internal temp of the roast to at most 140 degrees and pull, cover wrap for 30 minutes or more.

I would over buy the pounds for the people comming. 1lb/person is close, but I’d add a couple to it anyway. Some will want the ends most will want what’s inbetween. We also want leftovers!!

Get one big enough for 11 people…if you have room for a stranger. Sounds like a great X-MASS dinner, and I just happen to not have plans…only kiddin’

What time is dinner, neighbor?

Boy you are making me hungry talking about making 1 of those,!

From Jeff

Great info… never heard of the 500 first then turn it down. sounds good will try next time. It is on sale at times around here.

I just did a whole rib-eye prime rib for new years eve. Took two whole garlic bulbs, double wrapped in foil and added olive oil in the top and sealed it up. Into the oven for about 30-45 mins at 300, let cool a bit and cut the tops off the whole bulb and squeezed the roasted garlic out into a small mixing dish, added some more olive oil and took the stick blender to it till smooth and like a thin paste. Smother the roast with this and have a rub made from mixed peppercorns, course sea salt and rosemary ground down in the blender till the pepper is all cracked. Smother the oiled roast with the rub and let sit for at least one hour. I set my oven for 380 and had the roast on a rack over a pan to catch the drippings. Let that go for about 1 1/2 hour and turn the oven off and don’t even think about opening the door for 2 1/2 hours. I then inserted a temp probe and set the oven back to 380 and watched the temp till she reached 140, take out of the oven, cover with foil and let sit for at least 20 minutes or till your bread and twice baked tators are done baking. This was simply the best prime rib I have had, my son works for a company who packages ribeye and often brings prim rib to the break room to test the restaurants recipies out on the staff, and he said this was the best he had.