| | Prime Rib questionsPage 1 of 1 | | I order Prime Rib every chance I get. But, even though I can bake my booty off, I can't cook steak to save my life lol. Does anyone have any recipes for making a really yummy Prime Rib (without salt if possible) and a way to get it REALLY tender? Any and all help would be greatly appreciated. | |
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| Prime Rib questions
Posted: 5/20/2012 11:00:35 PM | Hi Tyger,
I haven't checked the links above, so forgive me if I am repeating anything.
As far as tenderness, you don't need to do anything. "Prime" in Prime Rib is not the name of the cut of meat, it is the grade of the meat, prime grade, so if your cut is indeed prime, you would have to work at making it not melt in your mouth tender, aka cooking it to well-done.
The cut is simply the RIB. It is between the chuck (shoulder) and the loin (just in front of the round or rump or hind hip area). It is the most tender, delectable part of the beef and the stuff that made beef legendary. Steaks, roasts and ribs form this section are all amazing and include: Standing Rib Roast, Delmonico Roast or Steak (Ribeye Steaks or Roast), Porterhouse Steak (Filet Mignon which is from the area connecting the short plate/rib/loin and NY Strip in one) the T-Bone is the same cut only less filet from the short plate, Club Steaks (rib steak - not ribeye), Back Ribs, Hanger Steaks (a flap of tender meat hanging from the rib area between the rib and loin) etc...
Prime Rib is from prime grade meat from ribs 6-12. Rib roasts or steaks from ribs 1-5 are large end rib roasts nearer the chuck, so less tender. Rib roasts and steaks from the small end, rib 13 are near the loin, this is called the sirloin and are tender, yet not very marbled and more lean, not as tender and the center rib area.
Delmonico = Boneless eye of the rib - roast or steak - named after a restaurant in NY
Prime Rib = Bone attached eye of the rib - roast or steak
:) Confusing? :) I had to learn the cuts when I was a teenager and was doing all of the cooking. It was interesting. As well, if you are buying your roast in a regular grocery store, most likey you will not be getting "Prime" Rib, even though it may be called that, read the label carefully. It is rare to see prime grade meat in any grocery store any more. All of it is Choice, a grade lower than prime and some of it is Select, a grade lower than Choice. In the 80's and before Select was only used for animal feed. Meat form Dairy cows is now what is used for animal feed. I am sure we will see that in stores before long. You can already buy it ground for human consumption. There is nothing wrong with it. It is just that these grades were considered too tough for human consumption, now all of the Prime goes to high-end restaurants and if you do find it in a Butcher Shop or on rare occasions, Christmastime in your grocers store, it will be priced astronomically, like $140 for 6# of Rib Roast. On top of that, they will cut the bone off, but include it in your package. Finding a Standing Rib Roast is near impossible these days, unless you raise and butcher your own.
Here is my favorite recipe for Prime Rib Roast (cut the steaks from the cooked roast). I only eat my Prime Rib Rare, which is how this cut show be cooked. Beyond medium-rare and it is over-cooked and will have very little flavor or appeal. If you prefer your meat more done, then smoke the entire rib roast, very low and slow, but encrust it with the following or add additional herbs and seeds to the crust.
6# - 8# Rib Roast
garlic - 12 cloves large, peeled and crushed
green peppercorns - 6 Tbls ground, can use Tellicherry black pepper if you cannot get green or use pickled or
water-packed green peppercorns which can be found in the pickle or spice section of the
grocery store
tamarind paste - 2 Tbls, soften with 1 Tbls warm water
anchovy filets - 1/2 small tin (trust me, this will not give any fishy taste and if you are using very little salt, you need
this even more)
cloves - 1/2 tsp ground
salt - 1 tbls sea salt or kosher - do not use iodized salt on meats (it is up to you to reduce this or eliminate it, but
without salt, any flavor you put on the meat will not flavor the meat at all. The salt is the
conductor that takes the flavor into the meat. Beef above all other meats must be salted for
any good flavor. I am not a salt lover, and I had to learn this.
Additional herbs and seeds to encrust the meat are thyme, oregano, basil, sesame seeds - crushed, rosemary, tarragon, shallots - crushed, smoked paprika, chipotle or ancho or chimayo chili powder
Combine all ingredients and mix in just enough oil to make a paste.
Rub onto whole roast, make more if you need to, do not skimp. Coat heavily and well.
Refrigerate for 12-36 hours, covered.
Remove from refrigerator and let come to room temperature, about 2 hours.
Smoke or
Roast in the oven on a rack, uncovered-untented, in a preheated 500 degree F oven for 15 minutes, then turn the oven to 250 degrees F for approximately 8-12 hours. As ovens and roasts vary, use a meat thermometer (one you can leave in the meat throughout cooking) and start checking at 5 hours. You may baste with any pan juices once they begin to accumulate, which will take hours. Basting is not necessary and I never do it.
Be sure to place roast in the CENTER of the oven and I recommend not cooking anything else while it is in there. Do not use foil in oven or around roasting pan when roasting meat for a prolonged time, such as this. It disintegrates into the meat and creates hot spots in heat circulation.
When the internal temperature reaches 110 degrees F, remove form oven and let rest for 20 minutes. The roast will continue to cook for that time and will reach 120 degrees F for rare.
If you prefer medium-rare, remove roast when temperature reaches 120 degrees F. The final temp after 15-20 minutes will be 130 degrees F. If you must you can raise these temps another 10 degrees for medium, but I would not recommend it. Just smoke it if you want medium or well done meat.
Cooked rare or medium-rare this "prime" cut roast comes out as tender as custard and can even be eaten with a spoon! The Jus, which only comes out in the last hour or two of cooking, is amazing! I serve this for Christmas dinner each year with purple garlic mashed potatoes; asparagus with hollandaise; croissants; a salad of bleu cheese, pear, candied hazelnuts, frisee and butter lettuce; chestnut soup; and pineapple deep NY cheesecake for dessert.
I hope you make it and enjoy! It is worth the fuss
SS :) | |
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| Prime Rib questions
Posted: 5/21/2012 2:59:20 AM | Blalah????? LOLOLOLOLOL The instant I clicked on your profile I knew exactly who you were Kisses Baby LOL
I am not sure I am back, you know me, I pass thru every couple of years LOL
I would be drooling for some Prime Rib after this thread, but I am marinating lamb, pork and chicken for Souvlaki!! MMMMMMMMM
What are you up to? | |
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| Prime Rib questions
Posted: 5/21/2012 9:03:11 AM | the prime does not refer to the grade ffs..it refers to where on the animal the meat came from...you can get prime rim from the scrawniest most underfed bone rack cow in the world...will have no quality but will still be prime rib...
give your steak a dry rub...salt and pepper, granulated garlic...msg if you like...whatever floats your boat...paint a little olive oil on it, cover it in saran wrap and let it sit while you prep therest of your meal...
choose a steak with good marbelling...sear it in a hot pan...flip it once...done...
dont overcook it or it will toughen up...you can tell by feel how rare or done it is...theres a chart thing somewhere...the softer it feels in the pan...the more rare it is...
let it sit a bit after its cooked to allow juices to permeate the meat...
if my steak is say 1" thick...i like 1/2" of red meat on the inside...
DONT overcook it | |
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| Prime Rib questions
Posted: 5/21/2012 3:49:42 PM | | Use a grill on top of your stove. Do not over season your meat. If the meat is a good cut of prime rib you do not need to do anything but add sea salt and freash crack pepper because you do not want to over power the flavor of the meat and put it on a very hot grill coated with a good olive oil . Do not over cook the meat. There are meat thermometers that can tell you if it is rare etc. You have to let your meat rest so that you have a juicy cut of meat. The grill gives the meat good markings and a amazing flavor. This is not a copy. | |
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| Prime Rib questions
Posted: 5/22/2012 12:18:02 AM | Hi SS,
Thank you for the insight and info. It amazes me sometimes that at my age and after raising 3 kids, I still have more to learn when it comes to cooking certain things than I'd ever realized I'm going to try your recipe this coming weekend and I'll let you know how it turns out. At least know I know what I'm looking for and what to do with it lol
Thank you again,
Tyger | |
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| Prime Rib questions
Posted: 5/22/2012 12:18:42 AM | Thank you Blalah :) I appreciate the welcome back :)
Tyger | |
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| Prime Rib questions
Posted: 5/22/2012 12:20:44 AM | Thank you savant :) I will try your recipe as well. I'm such a newbie to cooking some things that I'll try everything and see what captures my taste buds the best. I really do appreciate all of the input. :)
Tyger | |
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| Prime Rib questions
Posted: 5/22/2012 12:23:09 AM | Thank you ADDICTEDTOLOVE :) I've heard of grills that are used on the top of a stove, but honestly have never tried one. But, I'm willing to give it a whirl. Thank you for your addition. I'll definitely try that as well. :)
Tyger | |
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| Prime Rib questions
Posted: 5/22/2012 1:22:50 AM | | tyger...you can get the same look if you use a panini pan | |
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| Prime Rib questions
Posted: 5/22/2012 2:44:13 AM | | Nice to have your contributions again SS!!! And I now know who Blalah is too :D Cannot help with prime rib as I just cannot stomach steak :( | |
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| Prime Rib questions
Posted: 5/22/2012 9:58:15 AM | | Thank you savant........I'll keep that in mind as well :) | |
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Blalah
| | Joined: 3/25/2012
Msg: 17 | |
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| Prime Rib questions
Posted: 5/25/2012 5:01:03 PM | | I always get the whole prime rib roast and put it in my set it and forget it. Does it perfectly every time. | |
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| Prime Rib questions
Posted: 5/25/2012 11:13:16 PM | Prime Rib, Rib Roast or Standing Rib Roast is one very good cut of meat, and to get the most of it...
Why pay top price...? The Standing Rib Roast is usually half the price of Rib Steaks so...
when you buy a Standing Rib Roast, ask the butcher to cut you 1 inch steaks from the roast..
Grilling the steaks with your favorite garnish 6 min on each side will get you the best med rare juicy steak....
On the roast, it cant get easier and more tastier... just place roast, standing in roasting pan, covered, in 350 deg F oven with your favorite seasonings or vegetables, for 20 min per pound, for a lovely juicy medium rare roast...
30 min per pound for medium. Please, do not over cook this wonderful piece of meat... (med rare is perfect)
Remove, let stand 10 minutes, then slice...
Enjoy | |
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| Prime Rib questions
Posted: 5/27/2012 6:12:09 AM | Prime Rib.....
Great Recipe,
cut 5 or 6 small slits roughly 3 to 4 inches apart and force Whole clove garlic into the Meat, Rub generously with a mixture of Rosemary and Tarragon....Place in a pan that has a 1/2 inch roaster rack to allow the juices to gather below the roast. Cook at 375 until the core temperature is 130...let stand for 10 min. while the rib is standing take the drippings from the pan move to stove top medium heat add heavy cream and fresh horseradish and cook down about 15 mins...You will love this combination slightly hot and aromatic
Enjoy | |
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| Prime Rib questions
Posted: 5/28/2012 7:19:43 AM | I love seeing all the different ways peeps season and cook meats........and you just know they are all equally good!
My Prime Rib.....
Mix 6 crushed and minced cloves of garlic, couple Tablespoons of crushed black peppercorns and a cup and half of
A1 Sauce........smear all over roast
sprinkle 1 package of dry Au Jus mix over sauce mixture and then thinly sliced rings of onion all over.
cover and refridgerate overnight
bring to room temp before roasting.......high heat for 15 minutes then low and slow till temp reaches 110 - 130 degrees depending on how "done" you want it. | |
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| Prime Rib questions
Posted: 6/1/2012 4:14:52 PM | Hi Tyger!
Did you try it? How was it? I am eager to hear what you did and how it worked for you :-)
Jojo! I can't believe you are here! How are you? Are you still a vegetarian? Nice to see you.
Yes, Mr. Blalah is too funny with the name changes. Nice to see him too. I just had a notion to come in and look around. It has been a long time.
Good thread!
SS :-) | |
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