Prime rib...

[DitchPanda]

So ive never really had luck with it turning out. I want to make a small prime rib roast for me and the lady (4-5lbs). What is your method of cooking? What rub/spices do you use? What goes into your Au Jus?

[slonezp]

For any beef roast, I use generous amounts of minced garlic, salt, pepper, rosemary, and thyme. The meat needs to be at room temp before throwing it uncovered in a 500* oven. Cook 20-25 minutes at 500* then shut the oven off and let it sit for the next 2 hours. Do not open the door.

[diehardbassfishing]

Ouch - sounds too high of a temp.

 

I only know generally when my folks did this, it was about 1/2 that temp. And roasted over a longer time.

 

Google for instructions - you'll find a lot. Decide from there.

 

 

Au Jus - again Google around. Meat drippings and a lot of garlic is a start.

 

 

Karl

 

[CrankFate]

Depends on how you like it. Coat in olive oil (or butter) with kosher salt, black pepper, white pepper, fresh rosemary, horseradish. Make sure it’s 100% room temperature before you start. Bake 20 mins a pound. It will get a better crust in a convection oven than regular (placed centered in front of the fan, rotated halfway through cooking). It’s all about how it’s coated when you place it in the oven, has to be even and uniform.

 

The gravy I make can’t be explained here. And depends on what’s available when I go to the store. I add things like pistachios, almonds, pomegranate, raspberry’s, blackberries, etc., which complicates everything. But this video gives a good start to what to do with the gravy.

 

https://tasty.co/recipe/prime-rib-with-garlic-herb-butter

 

You can also cook it like the video. It works. And it comes out good. But I prefer it cooked normally. The regular cook method, IMO, tastes more beefy, is redder inside and less chewy. It’s only a slight difference.

 

And if you use butter, it’s fine, since the USDA now says you can consume an unlimited amount of cholesterol per day without any negative health effects.

[Deephaven]

I reverse sear mine.  Season and let sit in the fridge overnight without being covered on a vented rack.  Cook at 225f until at the temp you want and the sear it.  Sear can be done on a grill, in a pan or in the broiler.  

[NorcalBassin]

Also a reverse sear fan and I like to smoke them at 225* until the internal temp is around 120* (roughly 4 hours for an 8 pounder). Favorite way to season it is by rubbing garlic butter all over it (softened butter, garlic, salt, pepper, and whatever herbs you like). Keep a drip pan under it to save the drippings and then you can drizzle that (strained) butter over the individual slices before serving. I reverse sear at 400* on the grill or oven until the internal temp gets to 130* and then let it rest for a good 15-20 minutes before slicing. 

[MN Fisher]

Reverse sear with some salt, pepper, powdered garlic and rosemary.

 

That's how we did our Yule roast this past year (4.5lb) and the wife and I loved it.

 

No Au Jus....

[Choporoz]

Coat room temp roast with paste of butter, garlic, rosemary,  thyme, pepper.  Like @slonezp 500* for 5 min per pound. Leave in oven for 2 hours...do NOT open oven door!!

  Perfect every time

[fishwizzard]

How are you guys managing to not open the door?  I would have to be tied to the mast to not succumb to the urge to take a peek/sniff at least once. 

[MN Fisher]

1 minute ago, fishwizzard said:

How are you guys managing to not open the door?  I would have to be tied to the mast to not succumb to the urge to take a peek/sniff at least once. 

I go work on something that'll consume a few hours of concentration - like working on one of my scale models.

[gim]

If it’s a small roast, I put mine on a horizontal showtime rotisserie. Season with salt, pepper, garlic. Let it turn and slow roast until desired internal temperature. Let sit covered in tinfoil until serving. When done right it’s so tender you can cut it with a fork.

 

I also use my rotisserie for whole chicken, ham, rump roast, and even squeezed a small turkey in there last Thanksgiving. It does tend to give off a lot of heat so I don’t use it in the summer.

[E-rude dude]

On 4/17/2021 at 11:23 AM, slonezp said:

For any beef roast, I use generous amounts of minced garlic, salt, pepper, rosemary, and thyme. The meat needs to be at room temp before throwing it uncovered in a 500* oven. Cook 20-25 minutes at 500* then shut the oven off and let it sit for the next 2 hours. Do not open the door.

This^^^^^^^^^^^^^^^^^^^^^^^^^^^^
 

leftovers on a hot grill delicious also, hot grill 

[Deephaven]

Sous vide the leftovers.  Maybe one of the best uses of a sous vide stick.

[Darth-Baiter]

My first standing rib roast. Was easy.  It got more difficult after I tried to get fancy. 
 

first unless it’s prime cut, it’s just a standing rib roast.  My thoughts.  Buy a BONE-IN standing rib roast. The bones offer flavor and heat protection.   I buy a 3-bone usually. 
 

salt it up.  You should be uncomfortable with how much salt your using. Big pinches of kosher salt. Now wrap it up with plastic wrap and put it in the fridge over night. I use a mortar and pestle and bash up some peppercorns. You can add it with the salt or the next day.   I go the next day. You should tie it up to make it shaped more evenly if needed 
 

next day, pull it from the fridge. Pat it dry and let it sit to get closer to room temp   If you haven’t peppered it, go crazy now.  I’m a salt/pepper guy only.  Simple. 
 

oven to 325-350 depending on when you want to eat. Jab in a probe thermometer set to the low med rare target.  Well actually BELOW med rare. It will keep heating up when you pull it from the oven. Cook it.  Cook it bone side down. 
 

it will be very good. It won’t have that super dark mahogany color if you do that final heat blast. But it will taste great. 
 

slice the entire bone cap off at once. Oh. Let the meat rest 30 minutes before slicing. Once bones are out of way, slicing is easy. 
 

easy Jus. Tablespoon of your beef fat.   Can or two of beef broth. Table spoon of beef “better than bullion”. If you guest feels meat is too rare, dip it in the hot Jus.