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Old 02-22-2006, 02:04 AM   #11
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I love to do a herb crusted prime rib.

1c Kosher Salt
1/2 c Cracked Black Pepper
2T Oregano
2T Fresh Rosemary
1/3c fresh minced garlic
1 T Crushed Red Pepper
6 strips Bacon

Take all spices, mix together, and crust the prime. Lay strips of bacon, spread evenly over herb crust.

roast at 325, until rare to medium rare. 120-135
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Old 04-10-2006, 04:16 PM   #12
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Making my first prime rib for Easter. I'm going to try Alix's recipe. It seems easy enough. Wish me luck!
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Old 04-11-2006, 12:42 PM   #13
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prime rib roast

My family loves prime rib, we cooks ours pretty much the same method
as Alix but the rub and the first 15 mins we have the oven set to
450 very hot sears all the juices in. Start with a room temp roast.

The rub we go with is 1 part table salt 1 part sugar, black pepper and
garlic powder to taste. The sugar and the salt carmelize together and
create a wonderful flavor. The only down fall to this is the drippings maybe
a bit sweet not good for gravy. We do not make gravy we go with
horseradish cream sauce. This is our favorite method.
I have tried rubbing with ground horseradish root and mustard, it was
good but we prefer the other.

I do want to try to smoke one, maybe I will try that for Easter.

Oh another tip either line your roasting pad or buy a disposable pad
the surgar will burn a bit in the first 15 high heat mins and is a bear
to clean.
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Old 04-11-2006, 12:45 PM   #14
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rickell,
that sounds delicious!
I probably won't bother with gravy and will try this!
Thanks
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Old 04-11-2006, 12:48 PM   #15
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Quote:
Originally Posted by RMS
Making my first prime rib for Easter. I'm going to try Alix's recipe. It seems easy enough. Wish me luck!
LUCK! You'll be fine RMS. And rickell...mmmmmmmmm that sounds yummy!
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Old 04-17-2006, 07:28 AM   #16
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My roast came out perfect! The family was impressed!
Thank you to all for the cooking help and advice!
I just have to learn the cutting technique. (looked a little messy but tasted wonderful)
You guys are great!
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Old 04-17-2006, 09:19 AM   #17
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If it is a lunch place and they have trays of slices I would bet good money it isn't prime rib--or any other rib roast. I would bet it is sirloin tip that they slice on a slicer.
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Old 04-17-2006, 10:07 AM   #18
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I can almost smell it from here, RMS.

Erik, your method sounds interesting.
I've never tried to cook prime rib, but I have a friend makes one that is outstanding. She stuffs garlic cloves in the ends, gives it a sprinkle of coarse black pepper, then puts on a bed of coarse salt in a baking pan, the packs the whole thing in about an inch of salt. She then puts it in a 350 oven for about one hour.
After it comes out of the oven and stands for a bit, she breaks off the salt and slices thin. The salt seals in the juices, but, surprisingly, doesn't make the meat too salty. The meat is delicious and so tender it melts in your mouth.
My husband usually buys a whole boneless prime rib when he finds them and slices into steaks. Next time, I'll have him cut a roast, and give it a try. I think I'll combine Eriks seasoning technique with my friends salt pack.
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Old 04-26-2006, 12:37 AM   #19
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I've worked a ton of buffets...had to endure the legions during easter buffet on the omelete station, and I've carved plenty of prime rib. the way to achieve the perfect professional prime rib is with an alto-sham, a hot-holding box that is usually used for keeping plates warm.

With variable temperatures up to 220, you can actually throw a prime rib into it (it takes up the entire space) and set it to 160, and let it slow roast for 24 hours. This is, of course, after lifting the fat cap and seasoning the entire thing. On occasion we would wrap the entire thing in bacon, pancetta, tasso, caul fat or stuff it with whole sausage.

Anyway, after you season the sucker and set it on a pile of mirepoix in the alto-sham overnight, the meat has cooked all the way through but is a perfect bright pink throughout. 15 minutes in a 450 convection builds a nice crispy crust and the meat...it's like sex.
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Old 04-26-2006, 04:51 AM   #20
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boiled beef isn't what i'd choose! i'd season it, roast it, baste it, let it rest for 15 or 20, then carve. those roasts are rather easy. delicious, too!
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