Thread:

prime rib

I'm cookin two 12 pouders for Christmas..I rub the meat with a seasoning and then place fresh Rosemary on top of the meat. I then wrap them in cheesecloth to hold the rosemary in place. I find a pan for each one and I start mixing my concoction of ice cream salt (Morton's in the red box) and eggs. You use the egg mix in the salt to hold the salt around the meat. You place about an inch of salt on the bottom of the pan and place meat on top. Then cover the meat with salt. Maybe an inch thick. Place in oven at 250 degrees. I put a remote thermometer in the meat and cook to 120 degrees. Pull it out and let set for 15 minutes and break the salt away from the meat and pull the cheese cloth off. This is the best way I have fournd to cook Prime Rib roast.

Originally Posted by Hardly Satisfied

getting ready to cook a prime rib on christmas eve , can't find the prime rib thread.

If you are looking for the recipe where you turn off the oven for a few hours I will paste it below. I had copied it to a word file.

This works for any size roast any kind. You do all the fancy stuff to it like rolling or covering it in rock salt,special herbs,ect ect if you want or just put it in, or on a roasting pan. This is the part that is hard to understand how it works but it does.
1 Put it in oven preheated to 375. Cook for 1 hour and turn off oven, and do not open the oven ever.(The roast must be in for at least 2 hours and up to 5 this way with the oven off) 2 One hour before you want to eat turn oven back on at 300 for 45 minutes. Then take out of oven and let it rest for 15 minutes before carving and it will be perfectly medium rare no matter what size roast you have. I have done 20+ prime ribs this way from 2 pounders up to a 26 pound monster. 3 If you have someone that does not like a perfectly done prime rib just put their piece into the micro for a minute to get rid of the pink for them. Dont try to put the whole thing in longer as it screws it up. My mom found this recipe from a cookbook I think named Colorado Cashe or something like that. It works everytime.

Rub with a little oil, season with Montreal spices and cook on a Farber Ware spit for about 2&1/2 hrs or so. Simple and good, let the meat speak for itself. NSF

Originally Posted by Not So Fast

Rub with a little oil, season with Montreal spices and cook on a Farber Ware spit for about 2&1/2 hrs or so. Simple and good, let the meat speak for itself. NSF

This is what I have been doing for years. every time I find one @garage sale I but it. I have spare parts in garage.
Don't forget to tell butcher to cradle cut rib,after you cook prime rib roast, seperate ribs from main roast, put in fridge for 2 days. Take ribs out of fridge reheat and eat some of the best ribs you have ever eaten!

All good recipes. Golden rule is… let the meat stand (covered) at room temp for 3-4 hours prior to cooking.

Originally Posted by TPC

BTW,
I found it for $4.99 a lb at Albertons today.

Hope you bought a bunch. When those sales happen I stock up, then individually wrap them and throw them in the freezer. I'm eating prime rib and rib eyes any time I want and never pay too much