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Old 12-15-2005, 04:35 PM   #1
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Prime Rib Question

I am hosting 20 people for Christmas and will be serving prime rib(s). I will cook one in my stove oven and could I do the other one in an electric roaster? thanks in advance.


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Old 12-15-2005, 05:11 PM   #2
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Why can't they both be done in the oven?

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Old 12-15-2005, 06:07 PM   #3
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I agree, they can both be done in the oven. Start with a hot oven {425} for 30-45 mins then drop down to 350-375 for the remainder of your cooking time. {use an instant read thermometer} Also, season VERY well {S+P, garlic powder, onion powder and rosemary for mine} a day in advance and allow to "cure" in the fridge uncovered. Remove from fridge an hour or so before putting into the oven {this cuts down a bit on cooking time} cook to desired doneness and let it rest before serving. Good luck and enjoy your meal!
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Old 12-15-2005, 06:46 PM   #4
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Are you making salt shells for them? For the one's we've done, the salt shells have been critical to keeping them moist and helping with the slow roasting element. I agree with the others, you should be able to do them both in your oven. If you are tight on space, the electric roaster would do in a pinch but it may take a little longer ...
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Old 12-15-2005, 09:39 PM   #5
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both in one oven? is the cooking time affected? I was curious re: the electric roaster if that is considered a moist type of cooking. but then people do turkeys in them all the time. thank you for the advice.
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Old 12-20-2005, 10:25 PM   #6
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I don't advise moist heat at all- do them both in the oven if you can. A salt dome isn't necessary IMO. I've made literally tons of prime rib in restaurants, the bulk of it in a conventional oven (although a convection oven is nice for browning the herb/garlic crust).

Technically you're better off using high heat at the end, not the beginning- just ask Alton Brown. But high heat to start is okay, too. I suggest a bit of Montreal Seasoning or Canada's Best Steak Seasoning to start, along with Classic Herb Seasoning. If you can't find that, go with kosher salt or Lawry's salt along with fresh ground pepper. The last thing to add should be chopped garlic, enough to liberally coat the whole thing, although not too thick or it won't stick thru out the cooking process.

I suggest a pan with a roasting rack so air can circulate around the roast (yes, a prime is a roast). I'd suggest very high heat to start (say, 450) for about 30-40 minutes to brown the garlic a bit. Then lower the heat to 275-300 degrees. You'll probably have the best results if you use an electronic temp probe with a temperature alarm, like Kitchenaid makes. They're only about $20, and you'll use it all the time. Stick the probe in the end of the prime, right straight in and parallell to the roast in the thick part. Then set the temp alarm for about 5-7 degrees less than you want the prime to be. This way once it goes off, you can take it out and let carryover bring it up to the desired degree of doneness.

Using this method, the middle will be fairly rare but you can get some doner slices off the ends (and the end cuts will provoke fights as people vie for their chunk!). Cooking at lower temps will result in a prime that's less "bulls-eyed", meaning it will cooked pretty evenly as opposed to being very red in the middle and very done on the outside. The hotter you cook the more you'll get this "problem" with your roast. Some like it that way, though- it depends upon if your guests like it really rare or not.

Try to buy the best meat you can get- you can't do much to jazz up bad meat. A real butcher shop is your best bet unless you know of a good market or have access to your own supply. Most true prime grade goes to restaurants and higher-end specialty butcher shops. I prefer to season the loin and let it rest uncovered in the fridge overnite if I can. For best results, remove the meat a couple hours before roasting- it's ideal if the meat is near room temp when you cook it.

Lastly, I like to serve prime on demiglace, au jus, or with a side of horseradish cream. This is just sour cream with minced horsey added. It's a wonderful accompaniment to good beef.

Good luck with your prime, and happy holidays!
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Old 12-21-2005, 05:53 AM   #7
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I know if their of of any size 10-14lb its hard to get enough space in a regular oven to get that important air space around it ,plus your drip pan for the sauce.It would probably be worth your worry to get up real early and cook them separate in the oven.Prime is to costly and good to take a chance on.Also IMOP they should be heavily spiced.I like to stick a knife into them and push herbs,etc down in there ,so the center will be flavored like the outside,even sew it up if necessary.Good luck!
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Old 12-21-2005, 07:30 AM   #8
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What is a good size Prime rib to feed 4 people, 2 of whom are very healthy teenage boys? Any other tricks I should know about before I start? I've never cooked one but it is my favorite when dining out.
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Old 12-21-2005, 10:05 AM   #9
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I purchased a 14 lb rib roast and decided to get salmon rather then a 2nd roast; not all guests are that fond of beef. we do our salmon on the grill so no competition for the oven. what I don't have is a carving board but the thought of going to the mall makes me crazy.
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Old 12-21-2005, 10:19 AM   #10
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Ah, the dreaded mall this time of year. Do you have a commercial kitchen store near you? Look in the yellow pages for one. Doubt it will be crowded there.

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