Just Bought Bone-in 8.5 lb Dry Aged Prime Rib from Bristol Farms---HELP!!!!
After getting a loan from my 401k, I've got this beast to cook. I've only cooked roasts twice before, and am still a rookie. I have a remote thermameter, so that should help....but this is a big piece of meat. Reading prior posts from several years back, it looks like rule of thumb is 15 min/lb...but maybe more since it's so big? I plan on doing a rub of garlic, thyme, salt, pepper (anything else?), and would like a very crispy crust on the outside. Questions:
Should I sear on a iron pan first, or broil at high temp for a couple of minutes, then roast for 325 degrees?
I read a couple of suggestions that a can't miss recipe is from CI? What is that?
Also, how do I get Au Jaus for dipping when ready? How do I do that?
If you had this beast, what would be your rule of thumb for cooking time at 325 degrees (Julia Childs recommends this temp I think)?
Thanks for any suggestions!!!!!
It's a little more work but I'd sear it all around on an iron pan if you have one big enough. then I'd cook it at 225-250*F until the internal temperature is 130-135* for a juicy, pink, tender prime rib. give a good 20-25 minutes to rest....very important. cooking at this lower temperature will result in less shrinkage as well.
re: gordon wing
I'd recomend going this route as well. You will have almost no carry over heat gain so you can hit perfect rare temps w/o worries. also you get a much more even roast. With higher temps you will always end up with an outer layer of med to well done meat around your rare center. by searing the outside before you roast you will also get that great crust and color that you would get from a higher temperature roast.
CI is Cook's Illustrated. The Gourmet Cookbook (big yellow book) has an excellent recipe for an herb rubbed prime rib. They recommend cooking at a high temperature for a short time period and then reducing to about 325 for the remainder of the time. I've tried it twice, once with a bone in roast and once with a boneless with spectacular results. Hopefully your roast will be juicy enough to provide a natural Au Jus, but if you need more liquid you can improvise with beef broth combined with the drippings and seasoned to taste. Enjoy, that's a great cut of meat!
Mmmmm. Worth a wine! I agree with the searing. Searing enhances the outer crispies that you want and holds the juices in better. And that rest time is important also. If your courage is failing you, don't hesitate to enhance it with a cabernet. Julia Rules!
I just made a fantastic rib roast with a rosemary/garlic/horseradish crust. It came out nice and crusty on the outside, and pink in the middle. Definitely use the thermometer. I used my digital in the center of the roast, pulled it out when it hit 120, and carryover took it to 130, which was still nice and pink. Take it out earlier if you like it more rare. My 4.5 lb. roast took about 1.75 hours, but go more by the temp than the time. The crust also kept the roast nice and moist. Searing the whole thing seems unnecessary and alot of work with that hunka burning love you got.
If you go with the "high heat/low heat" method, I recall Alton Brown recommending flipping it - first low heat to cook, then last 15 minutes to crust it. I just roasted at 365 the whole time and the crust I used make it nice and crispy on the outside.
Here's the recipe i used, from Tyler Florence. I'm doing it again for New Years.
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/4 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
1 red onion, halved
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
FYI, this recipe is amended - Tyler recommends much more salt, but people have found that the crust is then too salty and inedible. My version reduces the salt by half.
Do a nice rub on it, put it in a large shallow roasting pan and throw it in a preheated 450 degree oven, then reduce heat after 15 minutes down to 325 for the remainder of the cooking time.
Be sure to let it stand at least 10 minutes (15 is better) after cooking before slicing into it.
You'll probably want a wine with a fair amount of acidity to serve with it for balance, as it is a very rich cut of meat.