2 Bone Prime Rib Roasts - Yes or No?
- bk Dec 28, 2004 07:05 PM
"Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such."
So says the writer at http://whatscookingamerica.net/Beef/C...
Since I'm planning on serving a prime rib roast at a small dinner party (2 or 3 people total), this caught my eye.
By any chance do you agree with his/her statement?
I asked the same question, see link below. Most posters thought it would be Ok however we ended up going with a 4 ribber since our travel plans changed and we could handle having leftovers.
I was glad I did. I spoke to my longtime butcher from my old home town (I miss him!!) and he agreed that a small one is harder to cook as it quickly gets over done. You just don't get the range of flavor that you get from a larger roast from the crusty end cuts to the cool pink center.
Dinner was great-served it with cheddar cheese popovers and broiled brussel sprouts. If you can handle the leftovers I would go for a larger roast.
Consider a Prime Grade Eye Round 3- 4 lbs instead with a big piece of fat tied on the top for self basting. The butcher will do it. Then rub it with olive oil and coat it with kosher salt and black pepper.
Roast your potatoes with rosemary, whole garlic, pieces of sweet onion, salt, pepper and some crushed red pepper right in the same pan.
Slice the meat very thin and make sure it's cooked no further than medium rare. It makes a wonderful roast beef. Might be fancy enough for your guests. Made right, they will love it.
I believe you can achieve very good results with a 2-bone rib roast. I just did one, a small end weighing just under 5 lbs. this past Sunday and it turned out just great, medium rare inside and well browned on the outside. I cooked it in the gas bbq grill because my oven had just broken down. After completely browning the outside over a direct flame, Then it was left to continue cooking covered with indirect heat until it was done. After I removed it from the grill I let it rest 20-25 minutes before being sliced. I'm sure it could have turned out equally well in the conventional oven.
Just bought a two ribber last evening. The eGullet website has this recipe originally from the NYTimes of 30 or so years ago. I'm going to try it New Years Eve:
Remove roast from fridge two hours prior to cooking.
Preheat oven to 500 degrees.
Season as desired.
Cook roast for 15 minutes per rib.
Turn off oven.
Do not open oven door for two hours.
Remove roast. It will be medium rare and ready to carve.
I let the roast sit on the counter for at least an hour covered with a paste of finely shopped rosemary, shallots, garlic, salt, pepper, butter and flour. I put it into a 450 degree oven and turned the heat down to 350 after about 15 minutes and cook for 15 minutes a pound. At that point I put in the meat thermometer the gauge its doneness and watch as the roast approaches the doneness level I want. I usually take it out of the oven at the rare reading and then cover with foil while I make a madiera sauce with the drippings and Yorkshire pudding with the fat. The internal temperature will rise another 5 degrees or so while it is resting.
My mother used to cook 2 bone prime rib roasts "all the time". You won't get an "end cut".
I agree, it will be more similar to a thick steak, than a "traditional" prime rib. But still tasty.
I have done 1 ribs or 2 pounds or so the Peg Bracken way- freeze solid then cook in 400 degree oven for an hour- perfect. You need to prop up the rib with a baked potato- bit it goes with the beef
I am preparing a 2 bone ribe roast tomorrow night as I have done many times and it always comes out great.
I tie the roast with kitchen twine, let it come to room temp (about 1 hour), rub with canola oil and sear the meaty surfaces over high heat in a cast iron pan for 3-4 minutes per side.
I then add a simple dry rub (kosher salt, fresh cracked black pepper, onion & garlic powder and a pinch of celery salt) and place bone side down in a roasting pan with the probe from my Polder thermometer buried right in the center of the meat.
It goes in a 200 degree oven until I get a reading of 120/122 degrees. I pull it and wrap it in foil to rest for 15-20 minutes while I make the jus. The carry over heat will bring it to the 127-130 degree range which is medium rare perfection! Carve and serve. Remember to keep the bones aside for the chef.
The advantage of roasting at 200 degrees rather than a higher temperature is that you will end up with slices that have a nice, thin browned ring around the exterior of the meat and a large, perfectly uniform pink interior. Roasting at higher heat makes the browned area extend further into the meat and the pink will be relegated to the very center of each slice.
Ok, I love all the feedback about fewer rib roasts. I've never done a prime rib before so I need more feedback. I have a 14 lb. prime rib and a guest list of only 8. Shall I do the entire roast and use the leftovers? OR...would it make sense to save part of the roast to be cooked later and freeze it? I don't want to mess up this expensive piece of meat! Thanks.