Prime Rib

I've done all the rubs and it would be hard to name a favorite. They are all so good.

Ingredients:

Garlic Infusion Rub

  • 6 cloves garlic, minced
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  • 1/4 cup grainy Dijon type mustard
  • 2 Tbsp. fresh rosemary, chopped
  • 2 Tbsp. olive oil

Rub beef all over with salt and pepper and this rub mixture on before roasting.

Lemon Pepper Rub

  • rind of one lemon, finely zested or ground
  • 4 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice

Season roast with salt and pepper. Combine the rest of the ingredients and rub over roast before roasting.

Teriyaki Rub

  • 3 Tbsp. soy sauce
  • 3 Tbsp. brandy
  • 1 Tbsp. dry mustard

Mix all ingredients and brush over roast. The soy sauce is probably salty enough without needing to add salt to the roast.

Horseradish Rub

  • 1 Tbsp. horseradish
  • 1 Tbsp. grainy Dijon type mustard
  • 1 tsp. garlic, chopped
  • 1 tsp. cracked black pepper

Combine all ingredients and spread on roast before roasting.

Espresso Rub

  • 1 tsp. packed brown sugar
  • 1 tsp. regular coffee or espresso, finely ground
  • 1 tsp. each salt and pepper

Combine all ingredients and rub over roast before roasting.

Directions:

Prime Rib is a premium beef roast. To keep the meat at the optimum temperature when it is served, make sure the plates are warm. Rinse in hot water before serving, put them in the dishwasher on the heat cycle or warm them on top of the stove, alternating the bottom dish so they all warm.

When you order your roast ask the butcher for the small end of the prime. The smaller end is more tender. The bones are also smaller. You can also ask the butcher to trim the backbone off the roast, but ask that they leave the rib bones connected.

Keep in mind that outside of the roast is more done than the inside portions. If you have a portion that is rarer than someone wants, place it in the pan with drippings. Cook it on top of the stove for 30 seconds on each side.

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Prime Rib Cooking Times

For Medium-Rare: Cook for 22 minutes per pound. Internal temperature on the meat thermometer should read 140 degrees F (60 C) when the roast is removed from the oven.

For Medium: Cook for 25 minutes per pound. Internal temperature should read 155 degrees F (68 C) when roast is removed from the oven.

For Well-Done: Cook 30 minutes per pound. The internal temperature should be 165 F (74 C) when removed from the oven.

The estimated roasting times are based on a minimum roast weight of 4 pounds (1.8 kg).

The minutes per pound are a guideline only. Exact cooking time can vary, which is why it is best to use a meat thermometer.

Allow 3 servings per pound of bone-in roast, 4 or boned roast.

Cooking Prime Rib

  1. Place the roast on a rack in a roasting pan, bone side down.
  2. Season the roast with salt and pepper, or try something different by using one of the rubs listed above.
  3. Insert the meat thermometer into the center of the roast, making sure you avoid the bone or fat.
  4. Roast the meat, uncovered, in a 325 degree F oven until it reaches the desired doneness. Then remove the roast from the oven and tent it with foil for a minimum of 10 minutes, up to 30 minutes. This allows the juices to flow back into the meat (they will run out if you cut right away and the meat will be less tender) and the temperature rises another 5 degrees.
  5. Remove the twine if there is any and carve.

Carving Prime Rib

When you are ready to carve the roast, stab the meat with a long fork and tilt the roast so the rib bones are straight up. With a carving knife, cut parallel to the ribs, separating the ribs from the meat. Then, with the bones removed, set the roast rib side down and carve into slices 1/4 to 1/2 inch thick.

By sooz from Toronto, ON

Comments

Anonymous Flag
September 17, 20100 found this helpful

sooz rainey, I absolutely 'love' prime rib and it's the one thing I've never tried tackling to make myself before but you just gave me the incentive to do so. Am going to use the garlic rub and it will be cooked medium rare and, of course, served with horseradish sauce and a loaded baker. ;-) Thanks!

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