Cooking Prime Rib

My wife is cooking a 5lb prime rib tonight, for the 1st time. I’m wondering if a person could use a turkey cooking bag?? Thanks!!

What time is she cooking it?

Very soon… According to the info we have gathered at this point, to get it med well, we need to cook around 4-5 hours.

We cook one every year, usually for New Years Eve dinner but we have never used a cooking bag. I have always used a a salt, pepper, olive oil, thyme, rosemary & garlic rub that turns into a crust while cooking. We use an electric meat thermeter and take it out at about 124 degrees. Once out of the oven we tent it with foil and the temp comes up to 130-135 which is medium rare/medium. We did one on Christmas Day and it was awesome.

Kooty:

You want that crust on the outside, so unless browning it, then putting it in the bag, it should have enough fat on the outside to brown WHILE self-basting. This should prevent drying it out. I’d recommend against the bag.

I would recommend taking it out of the fridge right now! Get the roast to room temp before cooking. This takes longer than you might think, as the inside of even a 5lb roast will be cold after even a few hours.

I would also recommend this recipe, worth the extra work and to my taste, better than I can get at most restaurants. I do it every time:

-roast two HEADS garlic – cut off just the top of the bulb so you can see the very tops of each clove…..spread a little olive oil on there, wrap in alum. foil, roast in oven at 350 for 30-35minutes. Allow to cool.
-Squeeze out each roasted clove in a bowl, use fork to mash
-Add 1 TBSP chopped fresh rosemary, a little less if dried
-Add 1 TBSP chopped fresh Thyme, a little less if dried
-Add 3 teaspoons kosher salt, regular salt will work
-Add 1 1/2 teaspoons fresh cracked black pepper, regular will work

If there’s a sustantial fat cap on the top of the roast, trim it back in one piece and do not cut it off of the roast. Smear the paste you make under this fat cap, and on all sides of the roast. Tie off with kitchen string in several places now, as the fat cap will want to curl/move as it’s roasted. You want it in place to continue to baste the meat as it’s cooking.

Roast 15 minutes at 450, then the remainder for 350…..not sure on the time. Sure some internet research could aid you here, as it will be different for a standing rib roast vs. boneless. I use a digital temp probe and pull the roast when it hits 120-125.

Cover with foil for 20-30 minutes, then carve.

Result is medium/med. rare on the end-cuts, medium rare, and a steak or two of rare in the middle. You can always broil these to your guests liking. You can’t uncook them once you’ve gone too high on the roast. If everyone likes it better done, pull the roast at 135-140.

This is a bit of monkey-business, but you’ll be a hero.

Joel

One good way for additional cooking for the people that like their meat med-well or well is to slice the rare roast, and submerge the piece in a pot of simmering Aus Jus. That will finish cokking it in minutes and it remains tender and juicy.

Why am I drooling now?

Tim

We have done several and as late as last week for a Christmas dinner, but we have never used a bag.

Shoot me a PM if you have any questions and I do have a few pointers if you want them.

Kooty,

DO NOT USE A BAG!!!

A bag steams the meat. You want to roast it.

Follow JNelson’s suggestions on the rub and cooking.

When you take the roast out of the oven, pour off the drippings into a container ans let sit for a minute or so, then skim off most of the fat. Put drippings back into the roasting pan, put on stove with a good heat under it and add some red wine (or just some water) a cup or so, and about 1 TBL spoon of worschestershire and stir constantly scrapping all the tasty deposits off the bottom of the pan. Cook until it reduces about 1/3. Makes a great au jus!

What time is dinner? I’m only about 10 miles away!

Joel,
If I had a wall street executive’s yearly bonus I know who I’d hire for cooking advice/cooking!
Kooty- sounds like you’ll be getting good eats tonight!
Happy New Year!
Turk

Turk:

I like to eat! Good to hear from you, haven’t made it to the river in awhile. This whole ice-fishing thing has been getting in the way.

Take care of yourself and have a great new years!

Joel

Well, I plan to win the powerball tonight, so maybe I can hire J as cook.

Jack is no slouch either!

At cooking that is…

And he is close to your place. I would tell him if he brings the jello shots he could come over and help cook!

I’m at work and not sure I trust him feeding my wife jello shots til I get home.

Good point. That Prime Rib may turn into a whopper with cheese after it cooks away to charcoal.

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I’m at work and not sure I trust him feeding my wife jello shots til I get home.

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Why? What would she do to me?

Darn Tuck, I could have left a little present in his boots for you!!!

I have always done mine in a smoker at 10 minutes a pound at 250 degrees then cool smoker down to 160 degrees finish it out internal temp hits your desired rareness, as posted by other after pulling it out the temp will climb abit. Make sure you let it rest, so when carving it doen’t loose all of it’s natural juices.

We did one once and I remember baking it for 1 hour at 325. Turn off the oven for an hour. Then turning it back on for another hour, while NEVER opening the oven door. It works perfectly. Do a Google search and you will probably find this recipe.

O.K. so after reading this thread and starting to drool I’m thinking we need to get these cooks all together. We should organize a cook-out BS session sometime at Everets or even Mille Lacs. Let these guys strut their stuff and do some cookin’!

Maybe bring the grills, keg of beer, cuts of meat and some fish and turn these guy’s loose and see what they come up with.

(You will notice I didn’t make any foolish resolutions about loosing any weight!)

Sounds like you’ve done this before Joel, thanks for the great recipe!

Kooty, just saw your post on the prime rib…Listen up one and all.I’m sending this recipe on how to cook prime rib properly, I live next store to a butcher shop. Follow this to the letter and DO NOT DEVIATE.I’m cooking one tonight.O.K. here we go: Prime rib au jus:1. select a aged prime rib, well marbelized with white or cream colored fat. (Follow these instructions for any size roast. 2.let meat stand at room temp for one hour prior to cooking. 3. Preheat oven to 375 degrees, rub meat well with salt ,sprinkle with pepper. Place meat fat side up in shallow roasting pan.DO NOT COVER, DO NOT ADD WATER. 4. put roast in oven, cook for just one hour, turn off oven, BUT DO NOT OPEN OVEN DOOR AT ANY TIME.5. Regardless of the lenght of time the meat has been inthe oven 30- 40 minutes before serving : turn the oven on again to 375 degrees and cook meat for the remaining 30 – 40 minutes. 6. Now open the door , remove roast to a serving platter and garnish with parsley. The meat will be very brown and crisp on the outside. You’ll find it beautifully pink all the way through, juicily oozing the succulence which proves that the meat is medium rare………ENJOY “Hairjig”

I had one over X-Mas and it was cooked just like HAIRJIG says. One of the best prime ribs I have ever had, my mouth is watering just thinking about it.

Can’t do the medium, can’t even do med well for me….Probably explains why I’m not a steak eater.

Thanks all for the suggestions. The house smells great right now.

We did one at my buddys cabin, this fall muzzle loading. He did it as hairjig described…. YUMMY !!! He picked it up at SAMS and it was as good if not better, than any fancy restaurant I have had it at, including the ones in Vegas. The best part was, there was 6 of us and about 9 slabs…. guess who got 2 !!!

big G

PS, thanks for the invite….

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My wife is cooking a 5lb prime rib tonight,

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Got any beer in the fridge?

Sorry if I interrupted, did you have a question?

i do mine on the weber with cherry wood, indirect heat. i think it takes about 2.5 hours, or maybe it was 1.5 hours, anyways better than any oven can do.

It was very good. I’m not steak person and it was perfect. Guess who is having prime sandwich on the ice tomorrow…..

What recipe did you end up using?

We didn’t use much for spices due to my dad being very picky. Salt and pepper. Can’t wait to try J’s recipe. It turned out great and even I liked it. Thanks all!!