Easter Prime Rib HELP

That is what I am making!! You just reminded me to get it out of the freezer!

I do mine differently than a lot of recipies say. I do NOT put it in the oven at a high temp then turn oven off and don't open oven.

I DO..... use a fantastic meat thermometer that is nails down on target EVERYTIME. Now, I paid about $30 for my thermometer from my butcher which is where I purchase all my beef exclusively. It is all top quality from the best sources which also serve the high end 5 star restaurants in the Dallas area.

First...I let the roast stand at room temp about an hour before I put it in the oven. Mine has 3 ribs this Easter. I cover the roast in flour, salt, pepper for seasonings. Insert the termometer into the thickest part and place in over at about 350. My thermometer has the cord that comes out of the oven and I monitor it from outside the oven.

I slow roast until it is almost rare, then I blast it on about 450 to crisp the outside until the temp says rare. Then I remove it from the oven (It will continue to cook as it stands) wait about 10-15 minutes, carve and serve.

Of course timing is different depending on how you like yours cooked. We like ours rare.

I don't make the horseradish sauce... I have a specialty one from the deli that I bought. I also make an Au Jous sauce.

Enjoy

I haven't made prime rib yet but my mom makes it every year, and her technique is similar to TF's, only she does it the opposite. She blasts it at a high temperature first, and then lowers the temp and doesn't open the oven at all. NO CHEATING. :)

I use this site as a reference when cooking roast beast and other assorted big holiday meat meals. I find it's simpler than other sites for hardcore meat chefs. I hope it's helpful.

http://www.steaks-guide.com/product-pages/prime_rib.htm

EDITED to add: I will say that the number one rule in a good roast is to always let it get to room temperature before cooking. It really makes such a difference.

Happy Easter!

I marinate mine overnight in a mixture of soy sauce, fresh crushed garlic and black pepper. I sear it for 15 to 20 minutes at 450 (to give it a nice crust) and then lower the temp to 325 and cook for another 15 to 20 minutes per pound, depending on how well done you want it :)
Oh, and I buy the h. sauce pre made.

I do the high temp 'searing' thing, then do a very low temp for several hours, and it comes out fabulously. Meat thermometer is a must, and try to be flexible with your meal time in case it's done before you're ready. It's still good overcooked though. ;) Pick up some sour cream, and either buy and grate fresh horseradish and serve them seperately so your guests can mix them to taste (I like LOTS of HR), or just buy the premixed version. I don't serve mine with gravy, but a good au jus would be nice (never made one though). mmmm... making me hungry.

You got the recipe.

PS It does not make its own good gravy like some other meats. Make your own gravy or buy it.

google prime rib and you'll find recipes. I would just follow the recipe in my Betty Crocker cookbook tho. I've not cooked a prime rib in ages. It is just a matter of putting it in the over at a specific temperature with a thermometer and roast until a specific degree. Nothing fancy to do.

I use store bought horse radish sauce. To make it yourself you have to find fresh horseradish which is not easy to find.