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anon_umk0ifu6vj6zi
Guest
Does anyone have the recipe that was posted here in the past? The one where you cook the roast for so long per pound, then turn off the oven for a set period of time?
Not sure if it's the one you're thinking of but we've used one very similar from Paula Deen. Search her website & you should be able to find it.
Might of been me.
Rub the rib with salt pepper and garlic powder.
Put it in a shallow roasting pan fat side up.
550 degrees at 5 minutes per pound for rare. 6 min for med.
If you want well done buy a regular roast.
Turn off oven at end of time and let sit for 2 hours. DO NOT OPEN OVEN DOOR.
Rub the rib with salt pepper and garlic powder.
Put it in a shallow roasting pan fat side up.
550 degrees at 5 minutes per pound for rare. 6 min for med.
If you want well done buy a regular roast.
Turn off oven at end of time and let sit for 2 hours. DO NOT OPEN OVEN DOOR.
Sweet mother of Jesus don't do that give me 5 min and I'll see if I could send pictures on how to do it
We don't know how to post pictures if you send me you cell number I'll send pictures of the prime rib I do every year to include the receipt and temp to cook per pound
Switch it up enough and she is really gonna like that technique!
Excuse the junior high humor...
While mostly a myth that a bone adds flavor to all of the meat, that meat right on the bone is the best.
Holy hell...550? That is broiling and what you do to brown the product. If you do that all the way through you will dry out the first inch or two (from the surfice) before the middle even starts to cook. No! If you have a real broiler or salamander you brown and seel the product first and then put in an oven at around 350 to cook to medium rare. If you don't you cook at around 400...550 (assuming your oven goes above a real 500) the entire thing would be a disaster
If he was doing a 5lb prime rib he would do it at that temp for 25 minutes and then shutoff the heat and let it sit for 2 hours while heat descends, he's not cooking it at 550 for an hour plus
Never been a disaster.
Never dried out the first inch or two.
edit- just saw jawatkins post above and ellobo might have misunderstood.
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http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever
here is one I have done before turns out awesome
here is one I have done before turns out awesome
Best one I ever did. Smoker and gas grill followed by a charcoal grill for the final crust. It was so good.
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anon_umk0ifu6vj6zi
Guest
The "turn the oven off" method just doesn't cut it for me. Dries out the outer layer. Coat the whole thing in olive oil, salt, pepper, Rosemary thyme garlic and parsley. Cook at 350 until medium rare. Then take it out of the oven to let it rest, in the mean time turn the oven up as high as possible. Put the roast back in for 5 mins to sear the outside after the oven reached temp and its done. It'll result in the whole thing cooked even and still have the great crust. It's the preferred method on food science and its perfect. The problem with searing at the beginning is that it still results in uneven layer in the meat
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anon_umk0ifu6vj6zi
Guest
I kind of like that uneven taste. By that I mean pretty damn rare on the inside, while the juices get sealed in the whole time.
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anon_umk0ifu6vj6zi
Guest
Did that last time. Although I went a little heavy on the wine. I am not a fan of wine.
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anon_umk0ifu6vj6zi
Guest
Also: do not, I repeat DO NOT grind your own horseradish inside. Not even in your garage.
If this hasn't already been mentioned, when you put the salt/pepper/garlic on the prime rib, be EXTRA heavy with the salt, especially on the fat side. You want the salt to melt through the fat side so it works its way throughout the meat. When done cooking, you will have a salty crust on the top, simply remove it before you cut into the meat.
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