Any Tips???

[Scott Campbell]

Tarlam's right about the water in the oven. They make special commercial ovens for cooking prime rib in restaurants that introduce moisture into the baking chamber. Some meat purveyors also will provide and extra layer of fat tied on to the roast with a cheese cloth net for a little added flavor.

I call the end cut.

[retailguy]

Thanks Idle and Retail!

I saw that recipe on foodnetwork.com and wondered about it. Sounds good with the horseradish.


LL2....I'll practice on family first.

It's amazing. You'll never eat it another way after trying it....

good luck.

[Bretsky]

Thanks Idle and Retail!

I saw that recipe on foodnetwork.com and wondered about it. Sounds good with the horseradish.


LL2....I'll practice on family first.

Horseradish ? How can somebody ruin a good tender prime rib with that stuff ?
Gotta have the au jus sauce

[the_idle_threat]

Watched the game with my dad today, and asked him about this. My recollections were correct except for one thing: when he starts the roast at 450, he still bakes rather than broils. The broiling thing was a figment of my imagination. Then he drops the temp down to slow cook. He said it's the easiest thing in the world to cook. Just gotta watch the temp and not overcook.

[Tarlam!]

We have baking bags. Same concept?

Yeah, same thing. Seven, you MUST use one of those. That way, Bretsky's idea of au jus will work out great, too.

Put the roast in the bag with whole garlic cloves, sweated chopped oninons, carrots and celery (without colouring - it's called a moire poix), 1/2 Cup of red wine (why waste more than that?), parsly stalks, bay leaf, fresh thyme. Seal the bag and try and arrange it on a baking tray so that the moire poix and wine is below the meat.


High heat for 10-15 minutes to seal in the juices, then slow roast at mid heat.

Let it sit for 10 minuts before you carve. If you must, thicken the juice with corn starch.

BTW, I am a trained Chef, so you take my word for it, this will taste yummy.

[Tarlam!]

I just saw that other recipe! Rosmary? With Beef??

That's some sick stuff right there. A leg of lamb, sure.

[retailguy]

Thanks Idle and Retail!

I saw that recipe on foodnetwork.com and wondered about it. Sounds good with the horseradish.


LL2....I'll practice on family first.

Horseradish ? How can somebody ruin a good tender prime rib with that stuff ?
Gotta have the au jus sauce

:P You really don't like change, do you?


B, it forms a 'crust'. You can still have your au jus.... You won't need it, but you can still have it.

[retailguy]

well, how did it go, and what did you do?

[the_idle_threat]

well, how did it go, and what did you do?

2nded.

[GrnBay007]

It was wonderful!! I followed the recipe from foodnetwork but I did start it out at a higher temp for a bit and then lowered it (because my sister told me that's what she has done). I went with 450 for 15 min. to sear it and then turned it down to 325. I believe that recipe was for medium-rare at an internal temp of 125 but my thermometer said 130 was medium-rare. I didn't want it that rare so I went to about 135. I knew nobody that would be eating it would want it rare. And one of those sites you guys gave me said to set it out ahead of time so it was more room temp at cooking time. I did that as well, but had no idea how long it would take so I may not have had it out long enough to get exactly room temp.

Anyway it was a great x-mas eve dinner. Only way it could have been better was for my brother to be there. It was our first Christmas without him.

I've heard of cooking other meats in a bag and they've turned out wonderful, but not prime rib. I don't think you can get that outer crust (hate to call it crust...sounds bad) cooking it in a bag.

[packinpatland]

I love success stories ......................good job!!!

[Iron Mike]

You had a Christmas/Christmas Eve meal and DIDN'T have ham????

WTF, are you from Iowa or something???

[Scott Campbell]

It was wonderful!!

Excellent!



Any leftovers to feed the Rats?

[GrnBay007]

Any leftovers to feed the Rats?

I sent most of them home with others.

[packinpatland]

You're saying that...... just to make sure Scott doesn't show up, right?