Prime Rib Recipe

Originally Posted by dunng

-Rare 120*-125* Center bright red, pinkish edges
-Medium Rare 130*-135* Center very pink, slightly brown edges
-Medium 140*-145* Center light pink, brown edges
-Medium Well 150*-155* Not pink
-Well Done 160* + Brown throughout

I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger.

Thank you for the recipe.

[jquirit]

For all you Oregonians, WinnCo has prime rib roasts on sale for just under $3/lb. Thank you this thread, you have inspired me to make one for Christmas dinner.

[forgop]

Originally Posted by Darrell

I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger.

Thank you for the recipe.

Exactly...the prime rib should officially "moo" when you're cutting into it.

[dunng]

Originally Posted by Darrell

I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger.

Thank you for the recipe.

I'm with you on that one... the wife typed that up...

[Cigargal]

We are doing prime rib as well-have about a six bone roast-it is huge. We usually cook it for 30-40 minutes at 450 then turn it down to about 160 and cook it for hours. Put in a thermometer and take the roast out when it hits 160-180. We do our turkeys the same way and they are always moist and tender.

best christmas dinner ever-potato au-grautin, asperagas, rolls and pecan pie for dessert....owww stuffed.

[Cigargal]

I consulted with the chef and she 450 for 15 minutes-just long enough to seal the juices in-What time is dinner, Darrell??

[boonedoggle]

Making up a 6 1/2 pounder tomorrow. I'm keeping it simple, as not to detract from the delicious natural taste of the beef. Plus, my mother in law can't eat ANY spice! That ties my hands pretty tight. Putting together a rub of salt, garlic power, onion powder, black pepper, and thyme. I will lightly brush olive oil right before putting her in for 15 minutes at 450, then cranking it down to 350 until done...around 20 minutes per pound. I am planning on getting it to medium temp. Enjoy everything, and good luck D!

[jquirit]

Just pulled my 5lb prime rib roast outta the oven. Rubbed with oil, coarse salt, pepper, garlic, and ginger. Followed the basic plan (10 minutes @ 450*, the rest @ 325*). About 1.25 hrs, hit 120* and now it's resting. Here's hoping for good eats!

Best part is? I'm the only one eating. Prime rib leftovers for days!

[jaycarla]

It took me a few years to perfect, but this one has been a crowd pleaser for a while now. Rub the mix all over the roast, work it in there good!

I should add that I only use this rub if I do the roast in my rotisserie. Have not tried it any other way, but I would think it would still work great. It really is something else.


Prime Rib/Beef Roast Rub
¼ cup salt
2 tsp garlic salt
2 tsp celery salt
1 tsp black pepper
1 tsp onion salt
1 tsp paprika
½ tsp dill
½ tsp sage
½ tsp rosemary

20 minutes per pound, last 3 ingredients can be altered to taste.

[shvictor]

Originally Posted by Darrell

I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger.

Thank you for the recipe.

Thats why I dont eat prime rib. I don't like meat still mooing.