Dianne's Holiday Prime Rib
Family Recipe, Add No MSG! Organic Beef, Non GMO Grain fed

Ingredients

10 - 12 pound Organic Prime Rib Roast (well trimmed)

1/3 cup dark olive oil

1 ½  oz. Worcestershire Sauce

1 oz. Soy Sauce

2 tablespoons lemon juice

1 tablespoon lime juice

2 tablespoons coarse cracked black peppercorns  

2 tablespoons granulated or minced garlic

2 tablespoons granulated or minced onion

1 tablespoon (Real Salt) or coarse salt

1 tablespoon Johnny’s Seasoning salt (NO/MSG)

Preparation

Place the roast in a deep roasting pan bone down fat up and allow it to "rest" out of the refrigerator for 60 minutes or until prime rib reaches room temperature. Preheat oven to 450 degrees F. Then with a knife make several dozen punctures through the silver skin so seasonings can permeate meat. Combine the remaining 10 ingredients in a small bowl. Rub the meat surface thoroughly and vigorously with the olive oil and 10 ingredient mixture. Place the roast uncovered in a 450 degree F preheated oven for 25 to 30 minutes or until the roast begins to brown. This will sear the roast and seal the juices. Reduce the heat to 350 degrees F and continue cooking uncovered for 15-18 minutes per pound for a boneless roast or 20-25 minutes per pound for a bone-in roast. A meat thermometer is desirable to test the degree of doneness.  Remove the roast when the thermometer reads 5 degrees below the desired doneness.

The final (F) Fahrenheit temperature for rare will be 130, medium rare 135 and 140 for medium and 145 for well done. Remember too, that the placement of the thermometer can greatly affect the done-ness of the meat vs. thermometer temperature. Remove from the oven when beef is done, place on warm large platter and let rest 10 to 20 minutes then place on cutting board for easier carving. Cut into 1” thick or ½” thin slices as desired serve hot passing jus as separate garnish if desired.

Makes: approximately 18 - 22 eight-ounce cooked portions

Ingredient and preparation time: 30 minutes

Cooking Time: Bone-In Roast: 4 - 5 hours; Boneless Roast: 3 – 4 hours

To permeate the meat for best flavor place seasoning ingredients on Prime Rib Roast and let rest over night in refrigerator.

Beef Prime Rib Roast

Beef Prime Rib roast is considered one of the most elegant cuts of beef traditionally served during the Christmas holidays and it is preferred by many hotels and fine restaurants.

The name Prime Rib means that it comes from the beef rib section, which contains the most connective tissue, and the word "prime" is generally the top or highest grade of meat and contains the most marbling effect, both of which make it the most juicy and tender meat cuts.

Because beef rib cuts are tenderer, "dry heat" roasting is preferred. This means you do not cover or add liquid which is called "moist heat" cooking, used to tenderize tougher cuts of meat.

Roasting

There are several methods for cooking a beef rib roast. There is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used.

The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound. Another method, which I like the best, is a searing method where the roast is cooked at 450 degrees for 25 to 30 minutes and then at 325 degrees for 13 to 15 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.

7 Bone Standing Rib

Ingredients

7 bone prime rib

2 to 3 tablespoons peppercorn

1 tablespoon coarse salt

3 to 4 tablespoons fresh minced garlic

1 tsp. dried rosemary

1 tsp. dried basil

Preparation Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Pre-heat oven to 450 degrees. In mortar with pestle, crush peppercorn, garlic, salt and herbs.

Place roast fat side up, bone side down in a shallow baking pan and insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. When meat comes to room temperature, rub with peppercorn mixture and cook 25 to 30 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 14 to 15 minutes per pound or until desired temperature is reached (less 5 degrees).

When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving.

The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too, that the placement of the thermometer can greatly affect the done-ness of the meat vs. thermometer temperature.

Re: Prime Rib

Posted by Teresa Johnson on 2/28/2000, 3:32 pm, in reply to "Prime Rib"
12.77.25.200

Here are several prime rib recipes that I have enjoyed!

Prime Rib #1

Ingredients:
1 prime rib roast, about 6 pounds
salt
fresh ground black pepper
1/2 tsp. dried rosemary

Directions:
Heat oven to 500 F. Put the rib roast in roasting pan, season with salt and pepper and rosemary, and sear in preheated oven for 15 minutes. Lower heat to 350 F. and cook until internal temperature reaches 130F, about 1 1/4 hours, for medium-rare. Remove roast from oven, cover with a sheet of foil, and let rest for about 10 minutes. Put roast with ribs down on a cutting board and cut into thick or thin slices. For thin slices, cut meat off the ribs. For thick ones, cut between the ribs as necessary.

***
Prime Rib #2

PRIME RIB WITH HORSERADISH CRUST
30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast

Beet, Red Onion and Horseradish Relish

Preheat oven to 350 degrees. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.

Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.

Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.

Slice beef crosswise. Rewarm juices; drizzle over beef. Serve with beet relish.

Makes 8 servings

***
Prime Rib #3

2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme

1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed

Fresh parsley sprigs

Combine first 6 ingredients and 1 teaspoon thyme in large non aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)

Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately. 8 Servings

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