all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Wednesday, January 5, 2011

Prime Rib


Prime rib is a favorite in our home but, because it is pricey, we only eat it occasionally ~ at least one time being during the holidays on Christmas Eve.  This year though, we had turducken on Christmas Eve, so prime rib was put on the back burner.  Then, we have always followed tradition and had pork on New Years Day; however, pork was put on the back burner this year and we enjoyed prime rib instead. 

I know a lot of people roast prime rib at a high temperature for a short time, then at a very low temperature for a couple of hours or more.  I would love to try that method but the down-side is that the oven can not be used for other dishes and I like au Gratin or baked potatoes as a side dish for prime rib.  So, I roasted it in my usual fashion.

We are fortunate to have an outstanding butcher shop here in town; they’re meat is the best.  I’ve mentioned the shop before, Orchard Prime Meats, and without fail we have always been assured of a great dinner with their meat being the star and this prime rib was no exception.





This was a 5 pound roast.  The butcher trimmed a large part of the fat off, then cut the bone off and tied it together with the roast ~ making it a perfect cut of prime rib.  I let the meat stand at room temperature for an hour, and then applied garlic powder liberally and a little salt before roasting it at 350 degrees until it reached rare.  After roasting, I removed it from the oven and allowed it to stand for about 25 minutes before slicing.  It was roasted to perfection, so very tender and juicy.  It is my absolute favorite meat!




How do you roast your prime rib?




Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!



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36 comments:

Susan said...

Pam, beautiful prime. I do the keep it in the oven for several hours method and just plan the meal around it. Usually twixe baked potatoes so something like that. Fortunately, our supermarkets around here lower the price to $5.49 around the holidays and I feel that is a fair price.

Linda www.mykindofcooking.com said...

I roast mine the same way you do, Pam. It comes out perfect every time. That is the way my mom and grandmother always did it so I do too.

Food, Fun and Life in the Charente said...

I also roast the same way as you do, I like my beef quite rare. Problem here is trying to find a butcher who sells beef that has hung long enough to be tender!!! We just never buy beef in the UK. Diane

Lyndsey said...

I knew I shouldn't of visited this post when I was hungry! Oh boy does this look good! :D

I do my rib roast in the oven on high the turn it down and roast it longer according to the size.

I've heard of some who preheat the oven 375 then roast for one hour then turn the oven off and let it set in there for 3 more hours but you can't open the oven door. Now that way ties up the oven. I have been able to fit a few things in the over with it, and I use my rice cooker!

Clements Family said...

Brooks made a prime rib for Christmas...I didn't eat it because I don't eat red meat though! Great recipe!

Julie said...

Oh girl, you are speaking my language. Honestly I've never made one myself, but I've sure eaten plenty :) I love it with au jus and crusty bread...*faint*

Catherine said...

My brother brought over a prime rib for Christmas but we didn't get to have it. So I froze it and hope to make this weekend.
Happy New Year Pam!

Gail @ Faithfulness Farm said...

Our traditional Christmas dinner. Our 18 year old son made it this last time and oh, my....YUMM-O!! Of course, I always feel that way, lol. We always do a large one so we can enjoy both French dips and Beef Barley soup with the leftovers.

Yours looks gorgeous :)

Blessings!
Gail

StephenC said...

Oh, how I would love a prime rib roast. Never cooked one - too expensive just now. But I can dream, can't I?

Kelly said...

My method was first to salt the meat, slather with two kinds of mustard, add some coarsely ground peppercorn. Then I bake it in the oven, first at a higher tempertature to get some nice caramelization on the outside, and then I drop it down. Best of both worlds I guess, except the oven is still tied up for quite a bit.

egbkid said...

This looks delicious! I've never had prime rib, but i was thinking of making a roast this weekend to break in my new crock-pot. I was going to cook the roast before Christmas, but i forgot to put it in, and by the time i remembered it was to late to cook for dinner!

Peggy Arteberry said...

I slow roast it by cooking it about 250 for 3-4 hours depending on weight. I like it falling off the bone. This looks fabulous!

GLENDA CHILDERS said...

This looks so delicious. While I am a good cook, my least experience is good meat. I want to try this some holiday. Thanks for giving me the courage to try.

Fondly,
Glenda

Michael Toa said...

Pam, this is definitely perfection. Love the pink in the middle. Oh, yum.
I'll be coming over the next time :)

Juliana said...

Pam, can you believe that I never roasted a prime rib? But will sure try...yours look so juicy...and I'll follow your instructions :-) Happy New Year Pam!

Lynda said...

Boy does this roast ever look good-cooked to perfection!

teresa said...

prime rib is the best! i haven't had it forever, but i'm totally craving it now!

Brownieville Girl said...

I cook mine at 220 C (440 F?) for 20 minutes then at 180C (360 F) for the rest of the cooking time - it's the way my Mother did it!

Your roast looks delicious - my mouth is watering!!

Pamela said...

Dear Pam,

Perfect prime rib, I think your idea of baking the potatoes is great too, I'll give a thought because, really, one looses a lot of oven by just cooking the meat. I do it the other way, high temperature for a while and then a couple of hours low, but it is sure a waste of ove!! so thanks for the the idea

jose manuel said...

Que aspecto tan increible. Saludos

Pegasuslegend said...

I love prime rib, although I am a fan of well done meat, yours looks beautiful!

^..^Corgidogmama said...

What a beautiful piece of meat, and Lordy, would Jim adore seeing that on his next trip home!
I wouldn't dare try to roast that thing....we'll go downtown and eat it at our local restaurant. That's their special on Saturday nights!

bellini valli said...

I am loving your new look Pam, and as far as prime rib goes it is just the best cut ever.I usually make a 2 mushroom gravy to accompany it.

Jeannie said...

Could see why you are loving it Pam...looks perfect!

Ocean Breezes and Country Sneezes said...

Your prime rib looks perfect! I'll bet it tasted just as good as it looks! I sit my roast on the counter for 25 minutes, rub it in olive oil, salt & pepper, and some other herbs. Then roast it at 425 for about 30 minutes then turn it down to 225 and roast it low and slow - it's always delicious!

Joanne said...

That prime rib looks beautiful! Perfectly cooked.

Jenn said...

I love prime rib, though I have never actually made my own at home. Was seriously thinking of throwing it in the smoker soon to see how that would turn out.. just need to find an inexpensive cut!!

Biren @ Roti n Rice said...

Your rib roast looks gorgeous! We had rib roast on Christmas eve using Paula Dean's method and it turned out beautifully too.

TKW said...

I fear roasts. Yours is gorgeous, though--pink, juicy, slab-o-cow is always a good thing in my book!

Design Wine and Dine said...

So important to bring to room temp first like you mention! I'm very jealoous you have such a great butcher in your town! Bring back the butcher!!! This looks awesome!

Karen said...

That looks like it's done to perfection! I've never cooked a prime rib. We eat very little beef in our house... it's antelope, venison, rabbit, geese... LOL

From the Kitchen said...

This is just right for me! And how I would love to have a sandwich. Just a little horseradish please.

Best,
Bonnie

Monet said...

We didn't eat much red meat growing up...and when we did...it wasn't prepared very well! Your prime rib looks OUTSTANDING. I would love to sit around a table with you and take a big, juicy bite. Thank you for sharing this tasty recipe with me. Sweet dreams, my friend!

Leslie said...

wow, that looks perfect. Cant let me husband see this!! : )
have a great weekend.

Chris said...

I like to fire roast mine with a little oak wood at 250f until it hits about 115f. I let it rest 30 minutes and turn the heat up in my grill to 600-700f and sear it about 1 minute per side. This gives an even medium rare across the whole roast and a seared outside. Yum!

If I had to do the oven inside, I would probably do what you did just to free up the oven for other dishes too. Don't you wish you had two ovens like some people do? I always get envious when I see those stacked units in a kitchen.

katiez said...

We always had Prime Rib when we lived in the US.... With Yorkshire Pudding. Haven't done it here, the beef just isn't the same....
That is a gorgeous roast!