prime rib

Quoted message said:

looking for info. on cooking prime rib. who's got a great
recipe?????/ thank's in advance.

Easy and delicious. Been using this recipe for 25+ years.

5-7 lb. bone-in standing rib roast
3-4 cloves garlic, cut into slivers
ground thyme
salt & pepper

Preheat oven to 500F. Trim most of the fat from the roast (but not all).
Cut small slits all over the top and insert slivers of garlic. Pat salt,
pepper and thyme onto the beef. Please the roast, rib-side down, in a
roasting pan. Place roast in oven and immediately turn the heat down to
375F. Roast for 1 hour. DO NOT OPEN THE OVEN DOOR.

Tyrn the oven completely off. Again, do NOT open the oven door. Let the
roast stand for 2 hours. Turn the oven on again at 375F. Roast 40 minutes
for medium-rare roast, 55 minutes for medium. Remove from oven. Let stand
10 minutes (loosely tented with foil) before slicing. Slice in 1" thick
slices using the rib bones at the bottom as a guide. Cut sideways across
the bones to release the slices.

Jill

Quoted message said:

looking for info. on cooking prime rib. who's got a great recipe?????/
thank's in advance.

Here's a method from my local newspaper that has been repeated every
christmas season since the first time it ran. I use this method and I
can tell you it's idiot proof! All you need to do is FOLLOW the
directions (make sure your oven is working properly before you try
it).

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Our Best Way technique turned out to be one of simplest. We
started with a fairly hot oven -- 450 degrees -- and roasted
the meat for 15 minutes to sear the outside. We then turned
the dial down to 350 degrees and finished it off at 20 minutes
per pound (about 1 1/2 hours total for our 3 1/2-pound roast).
We removed it from the oven when a thermometer inserted
in the middle (not hitting any bone) registered 125 degrees. We
let it rest for about 20 minutes to allow the juices to settle and
the meat continue cooking. It eventually climbed to about
140 degrees

This was prime rib nirvana. Talk about a fantastic roast!
While Food and Wine staffers were always eager to try the
prime rib experiments, word quickly spread from the test
kitchen that this was the one. The meat, succulent and
buttery, was a perfect bull's eye of doneness: medium toward
the outside and bouncy pink in the middle.

Quoted message said:

looking for info. on cooking prime rib. who's got a great recipe?????/
thank's in advance.

Use Martha Stewart's method - it's very, very good. marthastewart.com,
and search for "rib roast." (Her Yorkshire Pudding recipe is also
excellent.)

N.

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Quoted message said:

looking for info. on cooking prime rib. who's got a great recipe?????/
thank's in advance.

The best standing rib roast I've ever made:

3 or 4 bags rock salt
1 rib roast
Layer salt in bottom of roaster to cover. Dampen with water in spray bottle.
Season meat with "David Wade's" Worcestershire powder and pepper.

Place on salt, rib side down, cover with rock salt and dampen. Salt must cover
meat on all sides to form a "seal".
Cook uncovered in preheated 500 degree oven 12 minutes per pound. Crack with
hammer, clean off all salt. Slice and serve. It is unbelievably unsalty! If
center is too rare when cut, it can be microwaved to proper doneness, under a
careful eye, 1 slice at a time.
Hint: Save the bones and uneaten fatty pieces to make soup stock the next day.

Note: I rubbed the roast with Lee and Perrins.

Another variation is here:

http://recipes.chef2chef.net/recipe-archive/8/A08293.shtml

Dimitri