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Old 12-15-2007, 04:10 PM   #21
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Mikey... a rub is not a marinade! and even a rub better not be left on too long, or the tissue will break down and you'll end up with mush. It may be flavorful, but it will still be mush!
I understand a rub is not a marinade, this is why I did not suggest it. As long as it is cooked properly a rub will only help the flavor profile. I am just offering my 2 cents as much as the next guy...
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Old 12-15-2007, 05:15 PM   #22
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Garlic, Olive Oil, Horseradish, Rosemary and Salt was the rub I saw on the show.

Oven 375 for 1.5-2 hours.

Came out prfecto, medium rare.

Let rest for 20 minutes so it STAYS JUICY. If you dry out a prime rib that is a sin.

As for a marinade, I suppose you could let it chill with the rub, the olive oil would probably soak in but if you score it first you could then marinade, cutting the cooking time in half.
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Old 12-15-2007, 09:34 PM   #23
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Marinade....prime rib?
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Old 12-15-2007, 10:19 PM   #24
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Ok,there seems to be some confusion are we talking a whole prime rib or a steak.A whole prime rib is never marinated and neither is a good steak.Any time you have a prime cut of beef it needs no messing around with.As I said before I know some people that will totally destroy prime steaks with all the herbs and worstershire and other crap and then let it marinate about 24 hours then grill it,Tasted like seasoning nothing close to a beef steak.They also loved to destroy veal tenderloins she would not let me cook them as I should she would come in and do the same things as she did to the steaks.They tasted ok at first coming out of oven but the next day they had no flavor of great beef just overkill of herbs,garlic,worchestershire and what ever else she could put on.Again such a waste of expensive meat. .
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Old 12-15-2007, 10:21 PM   #25
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Marinade....prime rib?
I know, Tat, I know!
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Old 12-15-2007, 10:55 PM   #26
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^^^^^Ditto! So much good beef, so little time.
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Old 12-16-2007, 07:46 AM   #27
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For the record, I am a Salt n Pepper guy, sometimes use garlic and onion salt.

But now that the cat is out of the bag.....

yeah, no Marinade if at all possible.
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Old 12-17-2007, 04:23 AM   #28
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Marinade....prime rib?
I'm with you. I go as far as making a salt crust-slash-paste that I put on the cut just before cooking it, but the closest I ever come to marinating prime rib is when I age it.

And air is hardly a marinade.
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Old 12-17-2007, 08:56 AM   #29
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hey everyone, well i just got a sweet looking prime rib from the butchers, about 1 inch thing 1.5lbs. hows this sound for a marinade, red wine, pineapple juice n chunks, 3 cloves of garlic crushed, thyme, sage, and rosemary? anything i should add or take out? thanks

Well? What did you wind up doing with the steak?
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Old 01-27-2008, 02:50 PM   #30
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Have to agree... no marinade on prime rib. Have yet to actually prepare any myself, but whenever I eat prime rib at a steak place, I've just got two questions... how big can I afford it, and can I get an end cut (with all the nice little seasonings on the outside...mmm).

Heck, if you do the seasoning rub right you shouldn't need any sauce afterward IMO... Steak I can see, sauces can add to lots of steaks... but prime rib is the ultimate in beefiness. Needs no sauce.

Have to find a place in the area where I can get some prime rib (without breaking my bank account) to cook.
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