My Mom is not coming for Christmas this year so we are making the prime rib. Any recipe or tips you can offer is appreciated! :-)
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When I read this, this popped into my head:

He brought everything back,
All the food for the feast.
And he, he himself, the Grinch,
Carved the roast beast.
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Image
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I make a rub of granulated garlic, granulated onion, salt, and pepper. I rub into the meat and then get out the Weber. I bank the coals on two sides - lighting them and letting them get white.

I place the rack in the middle of the grill and turn every 1/2 hour and put in a meat thermometer after the first hour. I let the middle get to about 145 - 150 and then carve it.

Done in the winter, this is wonderful.
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PRIME RIB

7 lb prime rib
½ cup olive oil
Herb Rub - thyme, rosemary, parsley, tarragon, chives, sage, crushed bouillon cubes, salt & pepper
garlic cloves, sliced
fresh minced garlic
onion, sliced
small red potatoes

Directions:

1.Remove roast from refrigerator 2 hours prior to cooking.

2.Preheat oven to 450*.

3.Pat roast dry with paper towel.

4.Make slits along roast and insert garlic slices and rosemary.

5.On wax paper, combine herbs. Coat roast with oil then fresh minced garlic. Roll roast in herb rub.

6.Put potatoes into a large pot of water. Bring to a boil; add salt. Cook 5 minutes then drain. Score potatoes lengthwise using a fork.

7.Place roast fat side up in metal roasting pan. Roast 15 minutes. Add potatoes with oil, herb rub, and onions; roast 15 minutes. Reduce heat to 325*-350*; cook, turning potatoes every 30 minutes, until meat thermometer reads 120* (about 1 ¾ hours).

8.Remove from oven, cover with tin foil, and let sit for 15-20 minutes. The temperature of the roast will continue to rise the longer it sits.

-Rare 120*-125* Center bright red, pinkish edges
-Medium Rare 130*-135* Center very pink, slightly brown edges
-Medium 140*-145* Center light pink, brown edges
-Medium Well 150*-155* Not pink
-Well Done 160* + Brown throughout
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I'm just doing ours plane and simple this year.

Start w/ room temp prime rib roast
Rinse and pat dry
Brush entire prime rib with melted butter on all sides
Coat all sides w/ a generous sprinling of coarse kosher salt (to form crust)
Preheat oven to 450
Cook at 450 for 10 mins (fat side up)
Lower temp to 325 for remainder of cooking time

*20 mins for every pound

Take Prime Rib out when the internal temp reads 120 to 125 for rare.
Let meat rest under a foil tent for 15 mins and serve.
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First, slaughter a cow ...
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I'll fight anyone who tries to cook a Prime Rib like that. If you want meat cooked like that, get a hamburger. :-):-):-):-)

Thank you for the recipe. :-)
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For all you Oregonians, WinnCo has prime rib roasts on sale for just under $3/lb. Thank you this thread, you have inspired me to make one for Christmas dinner. :-)
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Exactly...the prime rib should officially "moo" when you're cutting into it. :-)
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I'm with you on that one... the wife typed that up... :-)
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We are doing prime rib as well-have about a six bone roast-it is huge. We usually cook it for 30-40 minutes at 450 then turn it down to about 160 and cook it for hours. Put in a thermometer and take the roast out when it hits 160-180. We do our turkeys the same way and they are always moist and tender.

best christmas dinner ever-potato au-grautin, asperagas, rolls and pecan pie for dessert....owww stuffed.
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I consulted with the chef and she 450 for 15 minutes-just long enough to seal the juices in-What time is dinner, Darrell??
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Making up a 6 1/2 pounder tomorrow. I'm keeping it simple, as not to detract from the delicious natural taste of the beef. Plus, my mother in law can't eat ANY spice! That ties my hands pretty tight. Putting together a rub of salt, garlic power, onion powder, black pepper, and thyme. I will lightly brush olive oil right before putting her in for 15 minutes at 450, then cranking it down to 350 until done...around 20 minutes per pound. I am planning on getting it to medium temp. Enjoy everything, and good luck D!
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Just pulled my 5lb prime rib roast outta the oven. Rubbed with oil, coarse salt, pepper, garlic, and ginger. Followed the basic plan (10 minutes @ 450*, the rest @ 325*). About 1.25 hrs, hit 120* and now it's resting. Here's hoping for good eats!

Best part is? I'm the only one eating. Prime rib leftovers for days! :-)
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It took me a few years to perfect, but this one has been a crowd pleaser for a while now. Rub the mix all over the roast, work it in there good!

I should add that I only use this rub if I do the roast in my rotisserie. Have not tried it any other way, but I would think it would still work great. It really is something else.


Prime Rib/Beef Roast Rub
¼ cup salt
2 tsp garlic salt
2 tsp celery salt
1 tsp black pepper
1 tsp onion salt
1 tsp paprika
½ tsp dill
½ tsp sage
½ tsp rosemary

20 minutes per pound, last 3 ingredients can be altered to taste.
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Thats why I dont eat prime rib. I don't like meat still mooing.:-)
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:-)

4 different kinds of salt? Must be pretty salty. How big of a roast do you normally cook?
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Nothing smaller than 6lbs.

It may seem like a lot, but it really isn't very salty at all. The Onion Salt and Celery Salt is pretty mild and cooks well.
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Living on a farm, I would be able to help you out with the cow.. :-)
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