Trying this new prime rib cooking method today for Christmas

[Duncanpup]

Has anyone ever tried this if so any advice would be appreciated thank you in advance.
Liz would sear prime rib and then into oven low and slow.
Yet I’m gonna try this.
Take roast out let it sit for 2 hours preheat oven to 500 degrees.
Im gonna cover the prime rib in Liz’s butter and garlic rub no searing then pop it into the oven 5 minutes a pound now this is 3 pound rib so after 15 minutes turn oven off.

And let it continue to cook for 2 hours don’t open the oven at anytime.
Then remove it temp should be around 130 degrees let it sit for 15 minutes then serve.

Those who like their meat cooked a little more the edge slices should be for them.
Those of us who like rare the center should be nice and pink.

[2naSalit]

1. Sounds like an interesting method...

But it should work for a smallish roast.

Let us know how it turns out.

[2naSalit]

2. Covered or open pan?

[Duncanpup]

4. Open pan friend

[redwitch]

3. I've used a similar recipe for roast beef.

It works great. The only problem is if you also need the oven for another dish.

[Duncanpup]

5. Good point

Wonder If I could just do baked potatoes in pan with it probably should use aluminum foil.

[2naSalit]

7. That might work.

I'd be interested in hearing how those turn out.

[chillfactor]

29. Air fryers

make great baked potatoes. i use my air fryer almost every day.

[2naSalit]

10. That's the first thing I thought of too.

On Thursday my friend and I had turkey, 2 large pies and a casserole to bake as well as yams. We ended up putting the turkey out in the barbecue, a dicey prospect since it was only +19F outside and a windy snow storm in progress, the yams in the convection oven and cooked the pies in the kitchen oven. When the pies were done we put the casserole in the oven. By the time the turkey came back in the house, it was done and so was everything else even though the thermometer on the grill was reading +180 when we brought it in. We put a thermometer in and it was done and hot inside. It worked out nicely and we had a nice dinner all at once.

That makes two Thanksgiving dinners in a row that we pulled it off, just the two of us. We've been practicing all year. Most Sundays we make a dinner and take turns with cooking responsibilities, play cards and games for a few hours . We're just pals and that's how we spend winter.

[MLAA]

20. Sounds like wonderful Sundays! Makes me want to join you!

[MontanaFarmer]

6. Works great.

If you add a little white sugar to the rub it'll really make a nice crust. On a 10-12lb rib I've left it at 500 up to 40 minutes before turning it off.

[MOMFUDSKI]

8. I did one that way at a SIL's house. She got

the directions from a neighbor. We followed the directions but it came out quite rare so had to put it back in the oven and babysit for it. Was a fiasco. Now I do 450 degrees for 30 minutes and then turn oven down to 325 for 11-12 minutes per pound. This gives quite rare in the center just like my husband likes it. Either way please enjoy your prime rib dinner and football 🏈 games!

[Lochloosa]

15. That's my cooking method also. I do 500 instead of 450.

Other than that, basically the same.

Cooked a 4.5 lb for turkey day and it was perfect.

[gibraltar72]

9. Sounds like Paula Deans recipe'

Works great for we bloody meat eaters. Unfortunately my darling wife wants well done. She refers to her as that woman who ruined my Christmas dinner. There was a war.

[sir pball]

11. Just nuke her slices.

Seriously – I used to work at a restaurant that New York Magazine deemed to serve the Absolute Best Prime Rib In NYC; we roasted them to bloody as hell, if a guest wanted medium we'd warm it in the oven for a few minutes but if they wanted well done…paging Chef Mike! (yes, even very fancy restaurants have microwaves, they're a totally valid tool for the appropriate task)

[MOMFUDSKI]

19. Thanks for that little tidbit.

Who knew?

[yellowdogintexas]

18. Mr YD does not touch any meat that even closely resembles pink

Whereas I like my steaks clubbed. My sister too - her husband says she is fine with just running a candle under it.

[twodogsbarking]

12. Get it room temp before cooking. I've tried most everything and would recommend any of these.

Wine in the roast pan and the cook can't hurt. Doggies have never complained.

[Duncanpup]

13. Out on counter 2 hours should get it to room temp do you think or longer.

[twodogsbarking]

14. Yep. Keep on cookin'.

[cachukis]

16. Did the 500 for 30 minutes and turn off.

Liberal amounts of uncrushed sea salt and pepper. The trick is the resting.
I pulled at 123° to get center at 135°.
Consider size of roast. I would make a practice run. If you cover with tin foil it cooks longer. Makes great roast beef sandwiches.

[yellowdogintexas]

17. This is the method recommended by a local restaurant owner.

rHe was with a major steak house before he started his restaurant and his last job with them was as The Fixer. He went out to lower performing restaurants in the chain and whipped them back into shape.

He does not serve prime rib at his restaurant but his grill man cooks the best filet mignon I have ever eaten. I would take his word on anything related to cooking.

If you are even in Fort Worth, head to Magnolia Street for dinner and eat at Cat City Grill.

By the way they have a great Happy Hour!

[MLAA]

21. I finally got an air fryer. I'm loving it. Everything I've tried so far has worked really well.

Yesterday I made cottage fries. Peeled Yukon golds, sliced them and tossed with olive oil and some seasoning. They came out crispy on the outside and soft on the inside. I stopped it every 4 mins or so and stirred them around. I read you can bake your potatoes in an air fryer. I’m going to try that later today or tomorrow.
🙂

Edited to add: Makes the best frozen fries, onion rings and Gardein breaded chicken filets in about 15 minutes. I just put the fries and chicken filets in at the same time. I add onion rings 2-3 minutes later since they cook faster.

[jmbar2]

22. I've been lusting after an air fryer...

Question: Does it emit odors like frying does?

That's a major reason I never fry anything - it stinks up my apartment. If I could fry without odors, I'd be in heaven.

[MLAA]

23. Not that I've noticed.

I got one from Amazon a couple of weeks ago. Clean up is really easy also.

Here’s the one I got.


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[jmbar2]

26. Very tempting...

Great price. Thanks for the input.

[Freddie]

24. Baked potatoes come out great

Rub a little veg oil on potatoes and sprinkle with salt or (even better) kosher salt. Poke holes with fork. I do 45 min on highest temp. Great for steaks on the grill in summer when you don’t want to use the big oven.

[jmbar2]

25. Would have never thought of baked potatoes that way.

Sounds yummy.

[MLAA]

30. Thanks, I made some earlier today and they were delicious and easy!

Crispy outside and soft inside. Next time I’m going to scoop them out put some vegan cheese and bacon in them and pop them back in the fryer for potato skins!

[rsdsharp]

27. I coat a prime rib in a 3/1 mix of kosher salt and black pepper.

I put it into a preheated 500 degree oven for 15 minutes, turn it down to 350 and cook until it hits 127. Then I pull it, loosely cover in foil for 30 minutes, and carve. Comes out medium rare.

[captain queeg]

28. I cooked a whole boneless rib for 14hrs at 225.

I can’t remember if I used foil, it was along time ago when I was a meat cutter. When we lifted it from the pan the forks tore thru it, its was so tender.

[GAJMac]

31. This sounds promising

I'm going to give it a try. Thanks for the tip!

[Kali]

32. my advice is get a good thermometer

seriously. all the various roasting methods will work (no lids or foil, good meat gets dry heat) but a good thermometer is the very best way to cook meat.
I collect thermoworks thermometers. (who knew you need 10 different thermometers in your life? in different colors, no less!)

https://www.thermoworks.com/thermapen-one/
their blog has lots of good info too.