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Cooking prime rib for the first time, any pointers?

  1. #1
    Dictionary quoting knob stoinkythepig's Avatar
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    Cooking prime rib for the first time, any pointers?


    Wanted to try something new for Christmas dinner. It's an 11 pound "boneless ribeye Delmonico Angus Certified" that I bought at a local butcher shop for a small fortune.

    My plan is to season it, refrigerate it overnight, leave it at room temperature for 2 hours, slow cook (225 oven) it to 120 degrees, let is sit for a half hour, and eat it with horseradish sauce and au jus. Any tips?

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  2. #2
    FYYFF theothersean's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    I am making the same and have for many years .

    rub for the meat a day ahead of time

    aprox measurements.

    1-2 Tbsp. coffee grounds (from the can , not used from the coffee maker )
    2 Tbsp minors beef base paste
    splash of worc. sauce
    splash of soy sauce
    2tsp black pepper
    1Tbsp granulated garlic
    1Tbsp crushed or powdered rosemary
    1Tbsp basil
    1Tpsp parsley flake
    mix this all together in a bowl , and rub it into the meat , don't bother too much with the fat side of the meat, work it into the other side . then put in the fridge overnight

    in your roasting pan put onion slices about 1/2" thick, enough to cover the area that the meat will sit . this will give it a bit of flavor and keep it up off the bottom of the pan so it roasts and not braises .

    I usually go for 275-300 deg oven cook the meat uncovered fat side up aprox 20mins per pound give or take .


    on the stove top in a pot large enough to hold 1 steak make the base for your aujus

    beef base, water ( or beef stock made from roasted bones ) or canned beef stock
    small amount of tomato paste ( spag sauce works too) like 1TBSP paste or 2TB sauce
    splash worcestershire
    splash of A1
    splash of soy sauce
    dash of granulated garlic



    when the rib comes out of the pan to rest , pour this pot into the roasting pan and scrap the bottom of the pan clean with a wooden spoon to get all the good bits out .. Strain this back into the pot on the stove . and adjust the seasonings to taste, add sugar if the tomato taste is too bitter , have this at a low boil on the stove and use it for anyone that wants their meat done more than the med rare that the beef will most likely be after it sits .
    note that the more done meat will be closer to the ends and less done towards the middle .




    good luck

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  3. #3
    Posting Freak caddydaddy's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    Mmmmmmm...post some pics when it's done!

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    Lifer
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    Damn that sounds awesome.. I do it once in a while, but definitely not so much in detail....heck, I might try that rub mix next time. I peru much do the exact same procedure minus a few extras there! I make mashed garlic potatoes and salad to go with it..

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    FYYFF theothersean's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    Quote Originally Posted by rice_rocket View Post
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    Damn that sounds awesome.. I do it once in a while, but definitely not so much in detail....heck, I might try that rub mix next time. I peru much do the exact same procedure minus a few extras there! I make mashed garlic potatoes and salad to go with it..
    oh yeh , mashed pots are a must to slop around with the juices on the plate .

    I'll try to remember to snap a few pics of the spread, I am also doing several veggie sides as my sister in law is not a meat eater , we will also have stuffed portabellas on the side amoung other things .

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    Lifer
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    Re: Cooking prime rib for the first time, any pointers?

    Yikes, I always make my mash with chicken stock or other meat juices.. I almost made the mistake of not separating it for my vegetarian friend one time.. Warning!!! I always try to strum some really good stuff for my non-meat eaters, it's just hard to be good not to add any other key ingredients that are meat containing. Some super vegetarians surprisingly can't have a lot of things.. oyster sauces, jello, egg products... wow it gets tough some days!

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  7. #7
    Dictionary quoting knob stoinkythepig's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    Thanks for the tips. It's got the rub on it now. Can't wait to eat it.

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    FYYFF theothersean's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    I know it sounds dirty , but I just finished rubbing my meat too, then I put a cover on it and put it some place cold , I'll pull it out tomorrow and stuff it in a warm box for a few hours .

    sounds dirty but it it going to come out yummy

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  9. #9
    Lifer DuncanMoto's Avatar
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    Re: Cooking prime rib for the first time, any pointers?



    Awesome. I was thinking I wanted to try this dish too. I just haven;t had the guts to do it on my own yet.

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  10. #10
    Not a cool kid Charlief's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    I cook one every year. A nine pounder with just salt, pepper and garlic. I use a rotisserie cooker. About 22 min per pound and it comes out perfect. Medium rare in the middle with medium towards the end cuts. Works out perfect with my family.



    I tie mine up


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    Last edited by Charlief; 12-24-11 at 04:58 PM.
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  11. #11
    Bikeless in Blackstone The Snowman's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    I'd listen to Sean. He's an awesome cook!

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  12. #12
    FYYFF theothersean's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    Quote Originally Posted by The Snowman View Post
    I'd listen to Sean. He's an awesome cook!
    thanks , I used to do it for a living , now I just do it for fun . well and to be able to eat .

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  13. #13
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    Sean isn't a cook. He is a chef. There's a difference.


    And yes, he is a damn good one.

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  14. #14
    Dictionary quoting knob stoinkythepig's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    Quote Originally Posted by theothersean View Post
    I am making the same and have for many years .

    rub for the meat a day ahead of time

    aprox measurements.

    1-2 Tbsp. coffee grounds (from the can , not used from the coffee maker )
    2 Tbsp minors beef base paste
    splash of worc. sauce
    splash of soy sauce
    2tsp black pepper
    1Tbsp granulated garlic
    1Tbsp crushed or powdered rosemary
    1Tbsp basil
    1Tpsp parsley flake
    mix this all together in a bowl , and rub it into the meat , don't bother too much with the fat side of the meat, work it into the other side . then put in the fridge overnight

    in your roasting pan put onion slices about 1/2" thick, enough to cover the area that the meat will sit . this will give it a bit of flavor and keep it up off the bottom of the pan so it roasts and not braises .

    I usually go for 275-300 deg oven cook the meat uncovered fat side up aprox 20mins per pound give or take .


    on the stove top in a pot large enough to hold 1 steak make the base for your aujus

    beef base, water ( or beef stock made from roasted bones ) or canned beef stock
    small amount of tomato paste ( spag sauce works too) like 1TBSP paste or 2TB sauce
    splash worcestershire
    splash of A1
    splash of soy sauce
    dash of granulated garlic



    when the rib comes out of the pan to rest , pour this pot into the roasting pan and scrap the bottom of the pan clean with a wooden spoon to get all the good bits out .. Strain this back into the pot on the stove . and adjust the seasonings to taste, add sugar if the tomato taste is too bitter , have this at a low boil on the stove and use it for anyone that wants their meat done more than the med rare that the beef will most likely be after it sits .
    note that the more done meat will be closer to the ends and less done towards the middle .




    good luck
    Thanks so much! It came out fantastic and was a huge hit. The crust that the rub made was awesome. The au jus was delicious, but we hardly used any since the meat was so moist and tender. Definitely cooking that again. The only downside is that for the first time since we've started hosting Christmas dinner 20 years ago, no one had any room for home made pie.

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  15. #15
    FYYFF theothersean's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    glad it worked out , we too waited quite some time before dessert , and the dinner table was silent from everyone stuffing their faces .

    here are a few pics

    started with sushi ,
    smoked salmon ,cream cheese, aspargus roll some topped with avacado
    volcano roll ( california roll topped with more crab in spicy mayo)
    shrimp coctail bundles
    veggie rolls

    wasabi formed into mushrooms




    then the rib done as listed above


    sides
    carrots from pur garden
    classic green bean caserole
    christmas mix ( broccoli red pepper and onions)
    stuffed portabella caps
    garlic mashed potatoes




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    Last edited by theothersean; 12-25-11 at 04:56 PM.
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  16. #16
    FYYFF theothersean's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    Quote Originally Posted by stoinkythepig View Post
    Thanks so much! It came out fantastic and was a huge hit. The crust that the rub made was awesome. The au jus was delicious, but we hardly used any since the meat was so moist and tender. Definitely cooking that again. The only downside is that for the first time since we've started hosting Christmas dinner 20 years ago, no one had any room for home made pie.

    use the left over aujus and if you have any rib left over .

    to make either beef barley soup

    or

    beef strogganoff
    make some egg noodles on the side
    cut the beef into match sticks
    onions into matchsticks
    sliced mushrooms
    minced garlic
    dice a couple gerkin dill pickles


    heat a thin layer of olive oil in a nonstick frying pan
    coat the beef strips completely in seasoned flour (black pepper granulated garlic)
    saute the onions in the oil , add the beef and brown it
    toss in the mushrooms and garlic
    add the aujus just enough to cover the meat
    reduce the heat and simmer
    add a pinch of dill weed
    the sauce should be thick like a gravy , if it is too thin add corn starch/cold water mix to thicken some more , if it is too thick add more aujus or water to thin out .

    just beffore you pull it from the heat , toss in the diced gerkins
    serve over hot egg noddles garnish with a dollup of sourcream .

    enjoy .

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  17. #17
    FYYFF theothersean's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    Tis the season , and we plan to make rib again . I wanted to go with a stuffed pork loin this time , but the Rib has been requested again .

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  18. #18
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    Re: Cooking prime rib for the first time, any pointers?

    I think we are doing beef for X-mas

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  19. #19
    Just Registered Doc's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    Maybe not xmas here but definately going to happen soon.

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  20. #20
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    Re: Cooking prime rib for the first time, any pointers?

    My parents do a prime rib every year, I do thanksgiving so the turkey is my thing.

    Going to try to convince pop to do this recipe. We will see.

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  21. #21
    Senior Member JalopySiR's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    I think we're gonna do a stuffed pork loin this year, also. The wife and I are gonna try and do a keilbasa stuffing, Perogies, brussels sprouts, kapusta, beet & goat cheese casserole. Yeah, we're Pollacks. No good polish food down here. I miss Pekarski's, and Sofia's..

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    Re: Cooking prime rib for the first time, any pointers?

    Do yourself a favor and buy a good meat thermometer. The Thermapen is the best, but also about a hundred bucks. This one is a little slower, but is only $17.

    http://www.amazon.com/Deltatrak-Scie...0737588&sr=1-2

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  23. #23
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    Re: Cooking prime rib for the first time, any pointers?

    Quote Originally Posted by rice_rocket View Post
    Yikes, I always make my mash with chicken stock or other meat juices.. I almost made the mistake of not separating it for my vegetarian friend one time.. Warning!!! I always try to strum some really good stuff for my non-meat eaters, it's just hard to be good not to add any other key ingredients that are meat containing. Some super vegetarians surprisingly can't have a lot of things.. oyster sauces, jello, egg products... wow it gets tough some days!
    since its been a year I hope you've either converted these people or don't associate with them anymore

    "eating meat is an instinct. not eating meat is a decision" - Dennis Leary

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  24. #24
    got milk? drinkingmymilk's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    We're doing Filet Mignon wrapped in bacon with goat cheese, the best cream cheese mashed potatoes on earth, a few other random sides and lobsters.

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  25. #25
    Life is good! gadget's Avatar
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    Re: Cooking prime rib for the first time, any pointers?

    theothersean,

    I would like to thank you with all my heart and digestive track. Your recipe was incredible.

    As a matter of fact it was too good.

    They ate all of it and only left me a few scraps that I hid in the cooking pan for my lunch this week.
    (I almost lost those to my son when he was helping to clear the table and started to nibble on them but I had a spatula handy and waved it threateningly at him.)

    Thank you again for the wondeful recipe and I hope you all have a Merry Christmas.
    The only other dish I would speak of was my Sweet Potato Casserole.

    Sweet Potato Casserole

    Ingredients
    2 pound Sweet potatoes, peeled and cut into 1/2 inch pieces
    4 tbsp Sugar
    4 Eggs
    1 cup Lowfat milk
    2 tsp. Vanilla extract
    1/2 cup Brown sugar
    4 tbsp All purpose flour
    1/2 cup Pecans, chopped
    2 tbsp Unsalted butter, melted

    Preparation
    Preheat oven to 400 degrees. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and mash. Combine potatoes and next 4 ingredients in a bowl. Season with salt to taste. Mix well and pour into nine-inch buttered pan. Combine remaining ingredients in a bowl and spread over sweet potato mixture. Bake 30 minutes or until brown.

    This recipe serves 6-8 people.

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    Last edited by gadget; 12-25-12 at 04:29 PM.
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