Skip to main content

View Diary: * New Day * — The worst mistake you ever made? Mine was saying, "Yeah." (236 comments)

Comment Preferences

  •  My husband just did (10+ / 0-)

    I have to cook him a prime rib for his bday on Monday and I need to go buy it. He has been jonesing for one since I don't know when. Oh and I have NEVER cooked a prime rib before. Any tips would be most helpful.

    Don't watch it dad, you will have brain cells jumping to their suicide. Me, when I learned dad had been watching Fox.

    by glescagal on Sat Jan 04, 2014 at 10:16:56 AM PST

    [ Parent ]

    •  fwiw, my tips (8+ / 0-)

      Don't use salt on the outside of the roast, it draws out moisture and makes it less juicy. I know lots of folks use salt in the rubs they put on the meat but I advise against it. Other seasonings are optional, I use garlic only on the roast (I "plug in" clove segments at a few random spots) and a sprig of oregano in the roasting pan.

      If you are able, get a USDA Prime standing rib roast from a butcher. They're not easy to obtain and are considerably more expensive than supermarket roasts but imo it is well worth the extra expense.

      Let. It. Rest.

      That's the most critical thing. 15 min. minimum after removing it from the oven, but not more than 20.

      As for other techniques, they vary according to your preferences. Whether you cover the roast, or sear it and leave it uncovered, or whether you baste, have a look at recipes and reviews on the Internet for more info.

    •  It's not hard (0+ / 0-)

      I used this basic recipe:

      I respectfully disagree with Darryl about the salt. You're salting the outside layer of fat so it doesn't matter. The final product will need the flavor of the salt and pepper. Also, a prime cut is just marbled with more fat (fat=flavor) and I think choice is plenty fat. See photos at bottom of the link above. Darryl is correct, prime is hard to find and very expensive. Don't worry if you can only find choice. Prime is probably a special order item.

      In the recipe, I think it's unnecessary to separate from the bones first because I like to serve the bone with the prime rib serving. They're huge so not everyone will get one but the birthday boy should probably be rewarded.

      One thing I like to do the last hour of cooking is to baste with Worcestershire Sauce. Certainly optional.

      Like Darryl, I stud my with garlic cloves. Make pockets with a knife and shove the clove in.

      Prime rib studded with garlic cloves, ready for roasting

      Good luck and let us know how you do.

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site