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Prime Rib

h
hto44 Dec 15, 2010 11:47 AM

A couple of years ago I found a recipe for roasting prime rib that called for preheating the oven to 500 degrees and then turning off oven and letting the roast cook. Of course, I forgot to bookmark the recipe. Can anyone help?

  1. k
    krisrob Jan 1, 2013 01:51 PM

    Totally encase the prime rib in rock salt, pre heat oven to 500 deg. cook at 500 for 1 hour then reduce heat to 350 for the next hour and then turn the oven off for the last hour. the salt will form a crust and hold in the moisture and is easily removed prior to serving. I have cooked all my prime rib's this way and they always come out perfect, medium on the outside and med- rare in the middle. Enjoy...

    1. g
      goodspirit Feb 2, 2011 08:26 AM

      here is the best way to cook a PRIME RIB
      not to be confused with CROSS RIB

      adjust your oven racks so your roast and pan will be in the center of oven

      Preheat your oven as high of temp as you can
      while the oven preheats
      line your roast pan with heavy foil for easy cleanup
      place a roasting rack in the lined pan bottom
      if you don,t have a rack crumple 12 inch sheets of foil into balls place in bottom of pan
      the roast will rest on the balls of foil
      sprinkle unseasoned tenderizer I use Kroger brand, all over the roast (do not pierce roast.)
      rub the roast with soy sauce ( use Kikoman)
      rub the roast with olive oil
      when the oven reaches max temp place the uncovered pan with seasoned roast
      fat side up into oven
      this will braise the roast about 20 min for a 5 lb roast
      turn the oven temp down to 300 after the roast has braised
      pour about 1/4 inch of hot water into pan bottom
      baste the roast every 20 min with pan juices
      if no juice visible add a bit more water to pan bottom no more than 1/4 inch
      continue to baste roast every 20 min
      roast should be done in about 3 hrs
      check temp of roast within the last hour
      sprinkle a bit of garlic powder and fresh ground pepper
      within the last 1/2 hour to prevent the spices going bitter
      baste till done
      use a good thermometer
      130 degrees for rare
      140 degrees for med rare
      150 degrees for med
      160 for med well

      remove roast from oven at desired temp
      tent the roast with foil and let rest at least 20 min before carving

      pour the warm juices in a bowl add ice to collect fats discard the fat
      reheat the de fatted juices to serve with roast (au jus)

      1. h
        hto44 Dec 27, 2010 07:23 AM

        So I forgot that we had a rotissiere and we cooked the pribe rib in that. It came out perfect! Medium rare all the way through except for the very end pieces which were more medium. The fat on top was crunchy brown......yum! We had left over French Dip sandwiches last night. Still have a good amount left over so I think I will slice it thin with carmelized onions and melted gruyere cheese.

        We bought a 3 rib roast that was a little over 6 1/2 pounds. It took just under 2 hours.

        1. s
          sparkareno Dec 15, 2010 01:46 PM

          you might want to disable your smoke alarm---I made my prime rib this way once and it was very smoky---plus my oven was pretty splattered. But it was good!

          1. boyzoma Dec 15, 2010 11:51 AM

            There are all sorts of recipes out there. Here are a some links to look at with info.

            http://www.texasbarbeques.com/best_prime_rib_recipe.html
            http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
            http://incolor.inebraska.com/catfish/...

            2 Replies
            1. re: boyzoma
              h
              hto44 Dec 15, 2010 11:58 AM

              Last link you posted was just what I was looking for...thx!

              1. re: hto44
                boyzoma Dec 15, 2010 12:32 PM

                No problem. Just let me know what time I should be there for dinner. Oh - and don't forget the creamed horseradish!

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