Results 1 to 9 of 9
  1. #1
    2nd Scoring Line




    Join Date
    Apr 2008
    Posts
    242
    Liked
    2 times
    Karma
    1005000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    1 Post(s)

    Default Prime rib recipes please

    Needed 1 kick butt recipe for a prime rib dinner for thanksgiving. 15lb bone in.

  2. #2
    Iím sicka the high hat!! santiclaws's Avatar




    Join Date
    Apr 2002
    Posts
    14,714
    Liked
    13599 times
    Karma
    2041663
    Mentioned
    2 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    980 Post(s)

    Default

    Ronco, Ronco Showtime Rotisserie, Ronco Rotisserie, As Seen On TV,

    Yes, I'm serious.

    Otherwise, just bake it. You really don't need to do much to a good piece of meat for it to come out really delicious, just don't overcook it. A little salt, a little pepper, shove some garlic cloves in there - done.

  3. #3
    soddoff




    Join Date
    Mar 2008
    Posts
    3,584
    Liked
    33 times
    Karma
    1000000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    0 Post(s)

    Default

    just bake it. You really don't need to do much to a good piece of meat for it to come out really delicious, just don't overcook it. A little salt, a little pepper, shove some garlic cloves in there - done.[/QUOTE]
    Right, that's what I do. I also cook it nice and slow in an oven bag (juicy)!

  4. #4
    FlyinKIng
    Guest

    Default


    Lawry's Prime Rib Roast

    1 (4 rib) standing rib roast
    Lawry's Seasoned Salt
    1 bag (5 lb.) rock salt


    Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

    Makes 6 to 8 servings.

    Note: If desired, use an instant read thermometer and insert to test internal temperature periodically; do not leave this type of thermometer in roast.


    Can't go wrong!

  5. #5
    soddoff




    Join Date
    Mar 2008
    Posts
    3,584
    Liked
    33 times
    Karma
    1000000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    0 Post(s)

    Default

    Quote Originally Posted by FlyinKIng View Post

    Lawry's Prime Rib Roast

    1 (4 rib) standing rib roast
    Lawry's Seasoned Salt
    1 bag (5 lb.) rock salt


    Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

    Makes 6 to 8 servings.

    Note: If desired, use an instant read thermometer and insert to test internal temperature periodically; do not leave this type of thermometer in roast.


    Can't go wrong!
    Lord. That sounds good! Try this one David.

  6. #6
    FlyinKIng
    Guest

    Default

    Lawry's is awesome place to eat if your in the mood for PR.

  7. #7
    2nd Scoring Line




    Join Date
    Apr 2008
    Posts
    242
    Liked
    2 times
    Karma
    1005000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    1 Post(s)

    Default

    Quote Originally Posted by FlyinKIng View Post
    Lawry's is awesome place to eat if your in the mood for PR.
    Thank you for the recipe. I think I will try it. Iam going to cut the thing in half and try 2 different styles. It is going to be a 15 lb piece of meat.

  8. #8
    1st Scoring Line BleedingPurple's Avatar




    Join Date
    Aug 2005
    Posts
    1,937
    Liked
    8 times
    Karma
    1000000
    Images
    2
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    0 Post(s)

    Default

    Quote Originally Posted by FlyinKIng View Post
    [IMG]Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.
    Make sure to pay attention to the temp. You may want to even stop cooking the roast about 10 degrees before your temperature reads the desired temp to account for carryover cooking.


    Another alternative is to cook the Prime Rib at about 450 for the first 20-30 to get some good color and then finish it off in a low oven for the remaining time. (This is how we used to do it in the Prime Rib house I used to work at)

    I think it was 450 for 20 or so and then 225 for the remaining 4-6 hours until it reached temp. BTW, Rosemary is your friend.

    Enjoy!

  9. #9
    All Star Dana's Avatar




    Join Date
    Jul 2002
    Posts
    7,224
    Liked
    466 times
    Karma
    1030000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    95 Post(s)

    Default

    Quote Originally Posted by BleedingPurple View Post
    Make sure to pay attention to the temp. You may want to even stop cooking the roast about 10 degrees before your temperature reads the desired temp to account for carryover cooking.


    Another alternative is to cook the Prime Rib at about 450 for the first 20-30 to get some good color and then finish it off in a low oven for the remaining time. (This is how we used to do it in the Prime Rib house I used to work at)

    I think it was 450 for 20 or so and then 225 for the remaining 4-6 hours until it reached temp. BTW, Rosemary is your friend.

    Enjoy!
    Yeah, that's the way my dad usually cooks it. Cranks it up to sear the outside and then turns it down low, the nice crust of rock salt on the outside. You don't really need to do a lot of seasoning. Rock salt, a little Lawry's, some pepper, maybe a little Mrs. Dash and you're good to go. Don't forget the au jus.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28