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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!!!!!

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  1. 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.

    3 Replies
    1. 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.

      1. re: nothingman

        I always like having some more well-done slices when I'm having company, as there always seems to be one or two who prefer their beef that way.

        1. re: pikawicca

          Agreed. And, to paraphrase Marie Antoinette: "Let them eat Ends".

    2. 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!

      1. 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!

        1. 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.

          Prime Rib:
          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
          2 parsnips
          1 red onion, halved
          Wild mushrooms:
          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.

          1. 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.

            1. Thanks for everyone's responses. I like the horseradish rub ideas.

              I'm serving this on xmas day. I do have some good wines for it (Duckhorn with some varying vintages). I think most will like it medium (I prefer it medium rare), so for 8lbs of bone in rib roast, what would you think the total time would be if I high temped it at begining at 450, then down to 325 for the remainder? Rocknrope mentioned his took 1.75 hours for 4.5lbs....would 8lbs be around 4 hours? I've got a father n law that gets cranky if dinner isn't served on time, and with this big roast, I don't want to blow it timewise. Then there is the carry-over time for larger pieces of meat. Thanks again. This board really helps the amateurs like myself.

              1 Reply
              1. re: High Maintenance

                I would give yourself 4 hours, and use your digital thermometer and pull it out when it hits 120, regardless of the time. Carryover for 30 minutes will take it to 130, nice and medium rare. The horseradish crust is awesome, and was nice and crusty even without blasting it with high heat - I kept it at 365 for the whole time, but either way would work.

                Also, don't forget to take the roast out of the refrigerator at least an hour, if not two, before you cook it. If you put that cold roast in the oven, it'll take longer to cook, so get it to room temperature first.

              2. Wait a sec - you got prime rib for getting a loan?

                "If we lend you money, you get meat!"

                1 Reply
                1. re: Shazam

                  I think she meant that you NEED a loan to pay for the roast.

                2. Here's the recipe from CI, it is a free one:

                  http://tinyurl.com/y9fche

                  One thing, bring the meat to room temp before cooking.

                  1. The very best way to prepare a good hunk of prime rib is to rub it with a mixture of granulated garlic (fresh garlic will burn), kosher salt, and black pepper liberaly. Turn the oven up as high as it will go--perhaps 450, maybe 500 degrees, if possible in a convection oven, and blast heat it for 25 mins., then turn the oven down to 150 degrees until it reaches 120 degrees (for a very nice and uniform rare-medium rare). It should take roughly 3 hrs. of slow monitoring. Don't make the mistake of taking the heat up to the specified temperature and then pulling it, as it will take on at least 4 degrees of additional heat as it sets up. Definitely let it "rest" for 15 to 20 minutes before you carve it.

                    1 Reply
                    1. re: primebeefisgood

                      150 degrees? Is that a typo? My oven won't even go that low.

                    2. One thing I wonder with a roast this size, as I too am planning on preparing a 8-9 lb rib roast for New Years. I wonder if it would be better to split the roast into two 4.5 roasts, as opposed to the one whole beast, so you can manage the cooking time better?

                      1 Reply
                      1. re: Rocknrope

                        No way! The cooking time will not vary that much. If you slow roast it, after searing it, you will get a very even temperature throughout. By cutting in half one will lose more of the juices. Plus, a large prime rib is a thing of beauty; far more majestic at the table.

                      2. To both Primebeef and Rock, is it ok to use fresh garlic with a rub? Prime mentioned to only use granulated garlic, as fresh will burn...just curious.

                        Also, with horseradish used as a rub, does the spice come out, or does it mellow with 4 hours of cooking. My wife is not a spice guy.

                        8 Replies
                        1. re: High Maintenance

                          The way I cook it is to blast it for 25 minutes which will seal the juices in and give that good, crusty outside. If so doing, then the fresh garlic will definitely burn, which is not desireable, granulated garlic will not. As far as the horseradish, I don't know as I've never tried it. I would think, however, that it would stay just as hot. Perhaps you should rub only half of the prime with horseradish. That would make for an interesting comparison.

                          1. re: primebeefisgood

                            please don't take this personally but I just wanted to point out that "blasting" the roast will indeed give it a good crusty outside which will taste great and look good but in no way will it "seal in the juices" - a juicy piece of meat will only occur if you don't overcook it. low temperature cooking is the most popular way of achieving this but it can be done at higher temps also if you're careful - the window for perfection is much smaller :~)

                            1. re: gordon wing

                              Gordon--please look at my previous posts on how to cook a prime rib. We are in total agreement--slow for uniform cooking and perfection. I only reccommend blast heating for a short period of time. If you think 150 degrees is high heat, you have another thought coming.

                              1. re: primebeefisgood

                                do you mean 150 degrees celsius? i just did a conversion for celsius to fahrenheit and 150 apparently converts to about 302 degrees fahrenheit, which makes a lot more sense.

                                1. re: primebeefisgood

                                  well, I'm glad that we are in total agreement about slow cooking .... not sure why you think that I'm saying 150* is high heat? My main point was to say that "blasting it for 25 minutes will not seal in the juices" Harold McGee in the Science of Cooking has a good essay on this fallacy. It will definitely taste better but it has little to do with keeping it juicy. One could cook a very juicy roast without "blasting it for 25 minutes" but it would not look as appetizing or taste as good .... those charred bits are very tasty. sorry I'm not better at explaining this ...

                                  1. re: primebeefisgood

                                    150 degrees F is very low heat (and you say to start at 450-500 so clearly you're using F). People who roast at 200F say it takes about an hour a pound.

                                    Maybe you have a convection oven and/or your thermostat is off?

                                    1. re: Robert Lauriston

                                      A convection oven, yes. An alto sham, also. The temperature is regulated to withing 5 degrees each way, unlike a conventional oven which will "fire" and heat up above the thermostat setting, then turn off until the temperature drops much below the designated temperature. It produces a totally uniform hunk of meat, with the exception of the outside, which has been blasted.

                              2. re: High Maintenance

                                Hi High,

                                I used fresh garlic, about 5-6 cloves. Mine didn't burn, as I minced it very fine, and combining it with the horseradish, rosemary, thyme, and olive oil made it a great crust. The horseradish does mellow with the cooking, and its not very harsh.

                                Plus, make that mushroom gravy I posted before for a nice creamy gravy to go along with it.

                              3. I'm also doing an 8.5 rib roast (I wish it was dry aged). I searched the HC board and found where someone had posted an interesting recipe from epicurious which basically consisted of 30 garlic cloves (fresh, roasted in the oven with olive oil) and creamed, prepared horseradish. The ingredients are thrown in a food processor and the paste is rubbed and left overnight. I'm cooking this tomorrow with the high temp for 15 minutes, then lowering as a Julia Childs recipe suggests (and as noted above). I like the idea of pan searing first, but no way this big boy is fitting in any of my cast iron skillets. Oh well. We'll see how it turns out.

                                Do a search and find lots of recent prime rib roast threads.

                                1. I have so been there! I too did the Bristol Farms (bank ready meat loan) roast a couple of years ago. Also bought the remote thermometer for it. Except that my recipe said to "sear" it in the oven at 500 for a while....then take the temp down. The thermometer blew up, and then I read the directions that said not to put it in an oven over 450. I used the Barefoot Contessa recipe for the meat and just decided to take my chances. It came out perfectly...almost worth the small fortune I paid for it. It really is very good...and doesn't require much more than simple seasoning. It shines on its own.

                                  1 Reply
                                  1. re: perk

                                    that is a good point. i ruined my new thermometer by putting it in a 500 degree oven as well thanks to my recipe which sounds like your old recipe. i havent tried prime rib since. i'll definitely try the barefoot contessa recipe, thx.

                                  2. DRY RUB WOULD BE GOOD. What about doing it on a BBQ roteserie. I used the roteserie for a party and it came out great. You could use the back burner at the end to get it crisp.