Prime freaking Rib

[blueamy66]

Yes, I'm 45 yrs. old and have never cooked a prime rib yet.

I have gotten 84,000 recipes...between friends and the internet.....

Anyone have an easy, fool-proof recipe for me? Cause this baby only has 2 bones and cost me $33 and I don't wanna screw it up.

Thanks.

[seabeyond]

1. lots of garlic, lol. we did one for christmas a couple years ago

got the recipe from sister in law. lots of garlic is all i remember. but not a lot done to it. i will ask hubby in a minute. he did it i think. and he remembers things. dont overcook and i dont see how you can go wrong with prime rib. yum. next years christmas dinner.

[blueamy66]

2. I'll wait to hear

Thanks

[seabeyond]

7. i am so sorry. i forgot and he came in, cooked me breakfast, lol

and left.

sigh

lotsa lotsa garlic.... is all i remember

[blueamy66]

8. that's okay

wish my guy would cook my prime rib and breakfast!

[seabeyond]

9. he doesnt cook as much as he used to. it took about 10 years for me to get good

15 to surpass him. he use to cook a lot to just get different flavors. now i can do it. i refuse to learn how to do chinese food, so that is always his.

[emilyg]

18. I make small slits on

top or roast and put garlic slivers into them.

[seabeyond]

19. yes. this is what sister in law did. hubby injected some too, i believe. just lots, lol. nt

[abbeyco]

3. I just cooked at 16lb boneless one

With bone in, I'd do it low and slow.

Place in a roasting pan bone side down. Rub olive oil over the entire surface and season with kosher salt and freshly cracked pepper. I cut a few slits around the roast and insert garlic cloves to roast along with the roast.

Cook at 250 degrees until your desired doneness - take the temp of the roast without hitting the bones or you'll get a false reading. Mine hit an internal temp of 140 and was perfectly medium rare in the middle - but again, it was a huge roast.

After you're done cooking, remove roast from the oven and tent with foil and let rest about 20 - 30 mins for the juices to distribute back through the roast.

Enjoy & let us know how it went for you!

Happy New Year!

[blueamy66]

5. thank you

I will let you know.

And Happy New Year to you as well!

[Ikonoklast]

4. Use the 'no-look' method.

Perfect, every time.

Mind the Time X Weight formula, follow it exactly, and it comes out perfectly medium-rare.

If you like meat well-done, a prime rib isn't a good choice to begin with.

[blueamy66]

6. thank you

that was cool

[Kadie]

16. That looks delicious!

I think I will try that.

[monmouth]

21. That answered every possible question I could have. Never heard of that website, thanks so much for

posting. I have never cooked one either, fear, just plain ole fear...LOL..

[Major Nikon]

10. You need a good meat thermometer

First I make a cut down the bones, basically as if you are going to cut the bones off except I only go half way. Into this space I put a couple sprigs of rosemary and one clove of garlic for every two bones. Do not go overboard with the garlic. Trust me on this. One clove is all you need. Next I tie up the roast tightly with butchers twine, coat with oil, and season liberally with salt and pepper. I use a roasting rack. Put into a 500 degree oven for about 20-30 minutes until you get a nicely browned crust. Turn the oven down to 325. Insert a remote meat thermometer into the center. The target temperature is no more than 140 for medium rare. However if you take the roast out at 140 the temp will continue to rise due to residual heat. For a small roast take it out of the oven 5 degrees prior to the target. For a large one 10 degrees.

This is as fancy as I ever get with a rib roast. The results are incredible every time.

[blueamy66]

14. Major

this seems to be the most widely used recipe

I'm gonna incorporate everyone's info and see what happens.

Love the Lounge....GD, not so much

[blaze]

11. Ha! I'm 57 and cooked my first one this year!

I used the recipe here and followed some suggestions left by the reviewers.

http://allrecipes.com/recipe/garlic-prime-rib/Detail.aspx

Like the video posted, it also starts at 500 (though a lot of reviewers recommended 475 'cause their ovens started smoking at 500) but then lowered to 325.

I think the meat being at room temp before cooking is pretty important.

And I wouldn't have *dared* to try it without a meat thermometer. I got one of those digital ones you can stick in the meat and leave the display on the counter so you don't have to open the oven.

[bif]

12. I'm 57 and I cooked my first one too!

It turned out great. Except we don't eat a lot of beef. The only reason I cooked one is because my brother requested it.

[blaze]

13. Ha!

Mine turned out so good I've been craving it again ever since.

Wish they weren't so danged expensive!

[blueamy66]

15. You're telling me.

Unfortunately, I didn't look at the price until I was checking out.

$33 for an almost 4 lb. roast....holy cow....literally!

[grasswire]

17. the most important part is resting the roast after taking it out.

Seriously.

The resting will determine the flavor and tenderness. Put a tent of foil over it and set it aside for at least twenty minutes.

[blueamy66]

20. Yes, most definitely

Everyone seems to be stressing that.

[Grantuspeace]

22. I do mine on a rotisserie.

I insert the garlic and rub with salt and pepper. I think a trick is to leave the meat out a while before cooking. Bringing it close to room temp. Before cooking.

[trueblue2007]

23. WHERE IS THE THREAD BOOKMARK????? I WANT TO SAVE THIS THREAD / RECIPE~~~~

[blueamy66]

24. the prime rib was awesome

thanks to everyone who gave me some input

i used all the info and it came out awesome!

leftovers!!!!!!!

[trueblue2007]

25. that is soooooooooooo great.

[Old Troop]

26. I like to put a little garlic on it, salt and pepper

and roast it at 400 degrees for 15 minutes then turn the oven down to 325 and cook it about 25 minutes per pound