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How to cook Prime Rib for 2?

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Val Dec 26, 2009 04:05 AM

Ended up suddenly having to go fetch dinner provisions yesterday after we thought we were going out of town to visit relatives but due to sudden illness with them, we were waved off.
Found a 2 1/2 pound rib roast...how would you have recommended cooking it? I rubbed it down with garlic, fresh thyme and olive oil and fresh pepper, let it sit at room temp for about 1 hour. Then I seared it in hot cast iron pan and put it in a 400 oven and turned it down to 250 to cook. We were absolutely starving, though so I turned the heat up a little to 275 to cook it faster. Cooked it to 130 on thermometer and let it rest. It was pretty good (am not a big red meat eater anymore) but I felt I could have done better with it. Any tips? Thanks!

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    wattacetti RE: Val Dec 26, 2009 05:53 AM

    Not really. You already did dry rub and seared to boost the flavor so maybe only going more steadily for more even cooking. Or basting with melted butter.

    1. Shane Greenwood RE: Val Dec 26, 2009 06:02 AM

      Sounds like your method was spot on, even with the boosting of the heat. The biggest impact on the quality and flavor of the finished dish would be the quality of your ingredients. Grade and age of the meat will drastically change the dish. Do you know what you had? I prefer a prime grade, grass fed corn finished, well aged (30 days or so) cut.

      3 Replies
      1. re: Shane Greenwood
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        Val RE: Shane Greenwood Dec 26, 2009 07:24 AM

        The meat itself was just grocery store whatever...I was so lucky to have found a place that was even open on Christmas Day...the meat was pink but not as tender as I think it ought to have been. Probably was the meat itself, as you suggest; a better grade probably would have made a big difference. Thanks for pointing that out, Shane.

        1. re: Val
          Shane Greenwood RE: Val Dec 26, 2009 08:05 AM

          I've found the big chain supermarket meat (we have Safeway and Lucky's in my area) to be about the lowest quality available. Select and ungraded meat is pretty common. You'll find choice cuts sometimes, but they probably won't be well aged. Definitely talk to a local butcher at a good market to get the good stuff.

          1. re: Shane Greenwood
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            sandylc RE: Shane Greenwood Oct 8, 2012 07:24 PM

            So sad. When I was a kid, most stores carried both prime and choice beef. Choice was considered inferior and cheap. Now prime is hard to find and doesn't look or taste like prime used to. Where has all the marbling gone?

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        Norm Man RE: Val Dec 26, 2009 08:05 AM

        Your "grocery store whatever" roast may have been USDA Select. I thiink USDA Choice is the best value -- I picked up a USDA Choice Rib Roast for $3.88 per pound Xmas week.

        It would have helped your roast if you had salted and peppered (and applied other spices) and let it sit for at least 24 hours (up to 3 days) in your fridge. The salt will draw in the other spices and flavor your roast throughout. And pre-salting will also tenderize your meat.

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          wabbitslayer RE: Val Dec 26, 2009 09:05 AM

          cooked it to 130?!? :faints:

          however, for anyone who searches and finds this thread in the future....we cooked the same size (2 1/2 lbs) roast yesterday. The meat thermometer was nowhere to be found, so I winged it....let it sit out for 2 hours prior to cooking, rubbed it down w/ kosher salt and black pepper, pushed some sliced garlic into a couple of slits on top and cooked it at 300F for an hour (24 minutes a pound, I think)

          let it rest for 20 minutes and carved it....came out perfectly for me, my wife said it wasn't quite done enough for her. I think my oven thermostat may be off, it was more bloody
          red than 24 minutes a pound should've been.

          5 Replies
          1. re: wabbitslayer
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            Val RE: wabbitslayer Dec 26, 2009 09:08 AM

            WS...what temp would you cook it to? We don't like it bleeding red--thought that was the right temp...? Thanks.

            1. re: wabbitslayer
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              wattacetti RE: wabbitslayer Dec 26, 2009 10:16 AM

              Faints because 130 is too high or too low for you?

              I just did a 4 rib at 200ºF until the internal temp hit 128ºF and then tented for 45 minutes. Very uniformly pink with minimal discharge.

              1. re: wattacetti
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                wabbitslayer RE: wattacetti Dec 26, 2009 01:26 PM

                I like mine, uh,......moo-ing.

                1. re: wattacetti
                  c oliver RE: wattacetti Dec 26, 2009 04:29 PM

                  We remove at about 120.

                  What's "discharge"? Doesn't sound very appetizing :)

                2. re: wabbitslayer
                  Shane Greenwood RE: wabbitslayer Dec 26, 2009 01:00 PM

                  Cooking to 130 would be ideal for medium rare. If you pull it out at 130, it'll come up to about 135 while resting. That is right on the money for medium rare.

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                  alma7 RE: Val Oct 8, 2012 05:52 PM

                  Cooks Illustrated tells how to dry age in your fridve. It works! Even on the select vs choice. All you do is clear out the bottom shelf. Dry your beef thoroughly with a paper towel and place on a metal rack over oaper towels on a shallow pan or plate and let sit in fridge, uncovered for 1 - 3 days. . . three being best. Before cooking, thinly trim the crust that forms, let sit until at room temp, season and coik as you desire. Unbelievably delicious!!!

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