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making a 3-4 bone prime rib for t-day need ideas

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making prime rib for thanksgiving and would like to try something different with it. my company will eat any thing so looking fo ideas. thanks rodeo

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  1. On behalf of carnivores everywhere, I say.. Don't. Get off the ledge. Prime rib should be respected as the king that it is.

    As "different" as I ever get is horseradish cream versus horseradish/mustard sauce.

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    1. Penzey's spices makes a prime rib rub that I think is absolutely delicious. I have eaten it right out of the container, in small sprinklings. Try it. It might give your prime rib the oomph you're looking for.

      1. I agree with the other poster, don't do anything out of the ordinary. That said, you can try experimenting with a dry rub and roasting the beef at high heat (425) for a shorter period of time. You will forgo an all over same temp, but the majority of the meat will be med rare (15-18 min/lb) and the crust very crispy. Be sure to rest the roast 15-20 min prior to carving to allow juices to settle. We serve the au jus from the pan boiled up with some cabernet or other good red wine, a little shallot, some thyme or rosemary while it is resting. Popovers are exceptionally nice to serve with roast beef. Lucky you! I would much rather have this than turkey, but my family is traditional.

        1. Agreed -- keep the roast simple. Go nuts with your side dishes instead.

          1. I must mirror everyone else's comments to go simple and straightforward with your prime rib. It is a king of cuts that should stand on its own. Save spice rubs for cheaper cuts of meat. At most top it with some chopped herbs.

            Roasting it correctly is actually really easy. Whats4Eats.com has a good basic guide on buying, prepping and roasting prime rib: http://www.whats4eats.com/meats/roast... They have a great recipe for Yorkshire pudding too (popovers). Other traditional British accompaniments for prime rib are horseradish sauce, roasted Brussels sprouts, mashed potatoes or creamed onions. But any of the traditional Thanksgiving fare goes great too. Especially cranberry sauce. Enjoy!

            1. Put your prime rib into a large bowl, pour enough dry sherry and water (about 1/3 water 2/3 sherry) to cover and let it rest in the refrigerator for two days. Pour off the marinade, roast the prime rib on a rotisserie as your might normally do it (can be done in a 425 degree oven on a rack but it's not quite as good) 'till it's as done as your like it.
              Melts in the mouth ... goooood stuff.

              1. "Different With it" = Sides.

                Orange-Ginger Glazed Carrots with Toasted Macadamia Nuts. Use a peeler to slice the carrots into thin ribbons. Saute with fresh julienned ginger and OJ concentrate. Toast some macadamias in a small skillet and add at the end.

                Cajun Peas - Frozen peas, a bit of cream, and some cajun/creole spice blend.

                Eggplant with Mint & Honey. Cube eggplant about 1" square. Saute with olive oil. When it starts to brown, toss is some fresh julieened mint to wilt. Plate with a drizzle of warmed honey and a sprinkle of sesame seeds.

                Not Mashed Potatoes; cook and mash parsnips and cauliflower together.

                Not Rice - cook up some barley in beef broth and add sliced mushrooms.

                1. "Different With it" = Sides.

                  Orange-Ginger Glazed Carrots with Toasted Macadamia Nuts. Use a peeler to slice the carrots into thin ribbons. Saute with fresh julienned ginger and OJ concentrate. Toast some macadamias in a small skillet and add at the end.

                  Cajun Peas - Frozen peas, a bit of cream, and some cajun/creole spice blend.

                  Eggplant with Mint & Honey. Cube eggplant about 1" square. Saute with olive oil. When it starts to brown, toss is some fresh julieened mint to wilt. Plate with a drizzle of warmed honey and a sprinkle of sesame seeds.

                  Not Mashed Potatoes; cook and mash parsnips and cauliflower together.