I bought a prime rib for Easter dinner - any ideas on how to prepare it besides the usual 20 mins per pound on 350?
I'm wondering if there are herbs, or anything others like to do to make it special.
Thank you!
Oooh Sherry that sounds good!!!! Nancy too!!!!!
ETA: I made the prime rib pretty much following Sherry's directions, and I also drizzled it with olive oil and the Montreal seasoning. I checked it with a digital and a regular thermometer, and let it set for a bit after taking out of the oven. It was the best meat I've ever made for a family gathering. DELICIOUS!
THANKS ladies, even those who chimed in a bit later. It was nice to see all your ideas as I was preparing the prime rib today.
For prime rib you should oven sear it for 10 minutes at 450, then reduce the heat to 275 and slow roast to desired doneness. I like to insert slivers of garlic around the roast, and season with Montreal Steak spice.
Yup, insert garlic cloves, spread dijon mustard all around, drizzle olive oil over and roast.
We follow the recipe from Martha Stewart and it makes a wonderful prime rib. This is what we have for Christmas dinner. http://www.marthastewart.com/343283/prime-rib
it is very easy to and there are a few key points:
Let the meat sit out at room temp for 2 hours before cooking.
Cover meat with salt and pepper
Preheat oven to 450. Cook roast for 20 minutes and then turn down temperature to 325 and cook until temperature reaches 115. Take out and let sit (temperature will increase about 10 degrees while sitting. Then cut and enjoy. Putting in at the high temperature first with the salt and pepper coating seems to sear it and keep in all the juices. Check out the recipe in case i missed something important. Enjoy your meal. Happy Easter!
ALSO, be sure to use a thermometer. To make sure you get the right internal temp.
It is easy to overcook it.
ETA: always go by internal temp.
And remember that it continues to cook even once taken out of the oven. And that depending on what kind of oven you have, like a convection oven or not, it cooks hotter. For example.
So you cannot just go by the time.
And after it is done... do NOT cut into it. Otherwise all the juices will run out of it and it will get dry. So you NEED to just let it "rest" not touching it or cutting it, for at least 20 minutes.
And be sure you have horseradish on the side to eat it with.
A great cut of meat does not need " extras" to make it better.
I get my prime rib from my butcher who buys beef from the same locations as the high end restaurants.
We do prime rib fairly often. I let it get to room temp, then dust with flour and pepper., slow roast ( using high end thermometer) and blast at the end for the crunchiness. Let sit about 10 minutes before carving.
Sounds perfect but I do not ever want to overcook mine so I usually check by cutting to make sure it's ok.
We like rare ( bloody) so I time for that.
I've heard and seen the rock salt idea which sounds great but I stick to my routine.
Good luck! I'm preparing rack if lamb tomorrow... Another hands on prep!
Make sure you season it and let it hang out with the seasoning for at least 1-2 days.
Ditto on the shoving-in of garlic cloves! Other than that, we generally use salt, pepper, and oregano and it tastes delish!
We've made this recipe several times and love it.
http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal....
