4 ribs, like to hear from some of you on how to season and cook. thanks
I may try one over Christmas for the in-laws, Publix has them for $6/lb this week.
I think someone posted last year that they preheated the oven, cooked it for 30 minsutes and then shut the oven off and left it in there for a couple hours, something like that…
I wouldnt want to mess up a fine cut, so I’d like to see what others have to say also.
I posted this about this same time last year. This is my tried and true recipe for Prime Rib - you can’t go wrong! I’ve probably prepared 20 plus in the past couple of years. For those of you who thought making Prime Rib yourself is impossible, please think again! Enjoy! 
Foolproof Standing Rib Roast
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows.
Allow roast to stand at room temperature for at least 1 hour.
Preheat oven to 375 degrees. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Leave roast in oven, but do not open the oven door for 3 hours. About 30-40 minutes before serving time, turn oven to 375 degrees and reheat the roast. IMPORTANT: do not remove roast or re-open the door from the time roast is put in until ready to serve.
House Seasoning:
1/2 cup of salt
1/8 cup of black powder
1/8 cup of garlic powder
Mix ingredients and store in an airtight container for up to 6 months. Great rub for steaks as well.
31 Contender
Carolina Skiff J16
most of the family likes it medium, pink but not rare. how will this be using this method?
quote:
Originally posted by coolinoutmost of the family likes it medium, pink but not rare. how will this be using this method?
40 minutes will get you medium with only a slightly pink center. We prefer ours medium rare which is why I only roast mine for an additional 20 minutes…
31 Contender
Carolina Skiff J16
I warm the meat up to room temperature, rub generously with coarse ground black pepper and Kosher salt, then cook for 20 minutes per pound on my Holland Grill.
Long Enuff
quote:
Originally posted by h20gulI posted this about this same time last year. This is my tried and true recipe for Prime Rib - you can’t go wrong! I’ve probably prepared 20 plus in the past couple of years. For those of you who thought making Prime Rib yourself is impossible, please think again! Enjoy!
Foolproof Standing Rib Roast
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows.Allow roast to stand at room temperature for at least 1 hour.
Preheat oven to 375 degrees. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Leave roast in oven, but do not open the oven door for 3 hours. About 30-40 minutes before serving time, turn oven to 375 degrees and reheat the roast. IMPORTANT: do not remove roast or re-open the door from the time roast is put in until ready to serve.
House Seasoning:
1/2 cup of salt
1/8 cup of black powder
1/8 cup of garlic powderMix ingredients and store in an airtight container for up to 6 months. Great rub for steaks as well.
31 Contender
Carolina Skiff J16
THANKS for posting this! I am going to make this for my wife this week. She likes medium so I will warm for your recommended 40 minutes. I may also place a few sprigs of rosemary on top for a little extra flavor zing.
“Sometimes I think it’s a shame, when I start feelin better when I’m feelin no pain…”.
GW 205
F200 Yam
sshaarda My 2 cents: Put the herbs under the meat or they will dry out on top and not lend a lot of flavor. Or, you could chop the herbs and mix with a little EVO. Rub the herb oil on the meat. Then rub the dry “house seasoning” mix next (make sure you wash your hands, and dry, in between). The oil will help really brown the meat nicely.
Karma is 360 degrees
quote:
Originally posted by jipridesshaarda My 2 cents: Put the herbs under the meat or they will dry out on top and not lend a lot of flavor. Or, you could chop the herbs and mix with a little EVO. Rub the herb oil on the meat. Then rub the dry “house seasoning” mix next (make sure you wash your hands, and dry, in between). The oil will help really brown the meat nicely.
Karma is 360 degrees
Will do, THX. I like to rub EVOO prior to applying a dry rub mixture anyway. Thinking about dicing some of the rosemary leaves and including in the spice rub and using your suggestion to place the rosemary sprigs underneath. Will let you all know how it turns out. Thanks again for the advice.
“Sometimes I think it’s a shame, when I start feelin better when I’m feelin no pain…”.
GW 205
F200 Yam
Thats whats on the menu for Christmas!! I only do it once a year so I am no epert but I highly recomend investing in a digital meat thermometer. Found this chart but keep in mind the temp will continue to rise when you take it out of the oven:
Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion
Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion
Medium
140 to 145 degrees F
center is light pink, outer portion is brown
Medium Well
150 to 155 degrees F
not pink
Well Done
160 degrees F and above
steak is uniformly brown throughout
Key West 2300 SS
Yamaha f225
14’ Malibu
Johnson 25
quote:
Originally posted by tripletrouble…I highly recomend investing in a digital meat thermometer… but keep in mind the temp will continue to rise when you take it out of the oven…
</font id=“quote”></blockquote id=“quote”>
I second that on the thermometer. A digital probe type that stays in the meat while it’s cooking. I’ve found if I pull the roast from the oven at 125 and tent with foil while it rests on the counter,it will rise to 135 (nice med rare). Whatever you do DON’T pull the probe out of the meat until the temp stops rising or it will spout like a whale and loose all the juices.
I cooked this for Christmas Eve supper. It was excellent. Green beans with caramalized shallots, creamed pearl onions, 06 Terra Valentine Yverdon Estate Cab. Best Christmas Eve supper EVER!
quote:
Originally posted by h20gulI posted this about this same time last year. This is my tried and true recipe for Prime Rib - you can’t go wrong! I’ve probably prepared 20 plus in the past couple of years. For those of you who thought making Prime Rib yourself is impossible, please think again! Enjoy!
Foolproof Standing Rib Roast
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows.Allow roast to stand at room temperature for at least 1 hour.
Preheat oven to 375 degrees. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Leave roast in oven, but do not open the oven door for 3 hours. About 30-40 minutes before serving time, turn oven to 375 degrees and reheat the roast. IMPORTANT: do not remove roast or re-open the door from the time roast is put in until ready to serve.
House Seasoning:
1/2 cup of salt
1/8 cup of black powder
1/8 cup of garlic powderMix ingredients and store in an airtight container for up to 6 months. Great rub for steaks as well.
31 Contender
Carolina Skiff J16
Send lawyers, guns, and money - The poop has hit the fan.
Thanks H20gul…made a 7 ponder Christmas Day & it was awesome. Happy New Year!
06 200 Bay Scout 150 Yam
made my in kind of the same way and posted pics…se “Dinner for three”
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
I picked up a 6 lber on sale just before Christmas. Normal price was $43 but I got it for $22. I had steaks in mind soooo… I cut it into 8 nice fat steaks with my fillet knife. I know I know, I ruined a perfectly good rib roast, but the steaks were awesome!
It ain’t no mystery…this beer’s history!