Prime Rib for One?
- Laughing Goddess Dec 22, 2003 09:06 PM
I just bought a 1-1/2 lb prime rib and got home and realized I don't know how to cook it. I've been reading up on how to cook a large prime rib, but what about cooking such a small one? Do I need to use a meat thermomter for such a small cut?
What about rubs? S&P only, or oils (I have a rosemary/thyme/garlic EVOO marinade that I haven't tried yet -- would that be wrong for this cut of meat?)
Should I make bernaise or hollondaise for it, or is it just better in its own juices?
Sorry for the dumb questions -- I'm one of those people whose parents are terrible cooks, so I grew up thinking that good food was what you got in restaurants, not at home. (As a matter of fact, my Dad advised me to make instant potatoes as a side for Christmas dinner, so I'm not listening to him). :-)
Still a raw beginner as a cook, at age 39.
Thanks in advance, and I'll have a couple more dumb questions posted above this evening.
One suggestion is to pre-heat your oven to around 400 degres. Then sautee some mushrooms and onions in a pan with butter and herbs of your choice (fresh pepper, corianer, etc.) and then deglaze with red wine and thicken to a nice sauce. (with or without roux or cornstarch for thickening as you feel) Then get a cast iron pan real hot and sear the prime rib in butter on each side till browned and then stick in the oven. Place a thermometer on the meat to make sure you get it to the right temp. while raosting. Then roast in oven for a few minutes and throw the onion, mushroom, wine reduction on top and roast until the correct temp. as you want. Then remove, plate the prime rib, and further finish the sauce if necessary, and pour on the prime rib. I do this all the time and it comes out great.
I have never cooked one that small so you will just have to experiment on that.
A thermometer would definitely not hurt. I cook my roasts to an internal of 118*, take it off and let it rest for 20-30 minutes, then stick it in a 500* oven for 5 minutes to crisp things up.
On prepping it, I rub the roast with worchestshire sauce and then sprinkle with montreal steak seasoning the night before. I then wrap it in plastic wrap and put in the fridge until ready to cook the next day.
Hope this helps some.
I occasionally make prime rib for one when I can find a good (albeit small) rib roast at a good price. Careful what you buy, a discounted rib roast can often be a bit tough.
There are several good ways to cook it, I'll just skip that part since some of the previous ideas given are good ones and work well.
What I like to do is about 48 hours or so before cooking is to put it in a covered pan and marinate with some good red cabernet wine with plenty of garlic powder dissolved within. I then take my marinade injector and shoot some of the marinade inside. Be sure to turn the roast in the marinade a couple of times a day and keep it covered. If you can find a big enough sealable plastic bag, it will work very well.
On the side I use a store brand horseradish sauce but I add some additional horseradish to it because they're usually pretty tame.
A prime rib that size would be a large, bone-in rib eye steak. Too, small to properly slow roast in the oven as a full sized rib roast.
Your best bet would be to grill over an open flame(if you have a gas or wood grill)or in a grill pan or cast iron pan. Let it rest to room temperature for an hour then grill about 3 minutes a side for medium rare.
If it's a really good piece of meat(prime or choice) I suggest a minimal seasoning of salt and pepper and maybe a little rosemary for seasoning.
The sauce bearnaise sounds like a really great accompaniment. And a nice bottle of red, of course.
re: 2chez mike
Crap. I knew somebody was going to say to grill it --all I have is a not-entirely-reliable 1970s electric range.
Any suggestions for using that, or should I go buy a little charcoal grill? Money is an issue here.
God, this economy sucks. Got myself a nice steak, but not the means to cook it very well.
Thanks again for your help!
A 1-1/2 lb prime rib isn't a roast, it's a steak (maybe 2" thick?), and a good one. I wouldn't try to roast it, just heat up the grill and let it go for maybe 7 minutes a side for rare to medium rare depending on your grill. As far as I'm concerned a nice thick rib steak, preferably from the small end, is about as good as it gets.
If you have an electric range of dubious lineage , I would suggest seasoning that bad boy as you see fit . As per previous posts , if it's a really good grade of rib , salt and pepper and maybe a little olive oil , or butter (!!) is all you need . Then try setting the oven on high and broiling it until it browns up , probably about four to seven minutes a side . Take it out , turn down the oven to about 250* and after it has rested about 10 minutes , stick it in the oven until the internal temp comes up to about 118*-120* . Let rest for as long as you can stand and eat .
My Peg Bracken's Appendix to the I Hate to Cook Book's advises singles (she dubbed ut 'Bachelor Beef') to ask for a 1 rib of standing rib roast. Next, you freeze it. When you want to eat it - turn your oven control to 400 degrees, get the frozen hunk o' meat out, rub it with garlic and oil and pop it into the oven with some potatoes to keep it standing up. An hour and 25 minutes later, you should have a rare prime rib - add on 10 minutes for well done (not something I would advise - although that's the only way my mother eats any meat).
I tried this long ago and it worked out just fine.
I think a new point...not the cooking method, but the treatment. If you like beef, skip the marinade. Use one of the methods already listed, but just S&P. If you don't like a hunk of meat, dress/marinade the meat.
Personal decision, but I prefer simpler preperation. When the meat is up to it, a great experience.
You could have sides of horseradish and/or au jus, but jeez, naked roast beef is as good as it gets.