| Prime Rib
Posted: 11/5/2006 6:14:54 AM | | hey since there is a section on cooking and i cant seem to get something right here i thought i would ask,prime rib is anyone good at cooking prime rib restaurant style,i can smoke it,bbq it and it turns out just fine,actually great and many compliments but i cant seem to get it right the way they serve it in the restaurant.I go to montana every couple months(kalispell)a place called JAGS and they make sooooo good and i cant seem to get it right using the oven | |
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| Prime Rib
Posted: 11/5/2006 1:35:18 PM | prime ribs not complicated!
alot of resturants only cook it to rare then if med or well is ordered they drop it in
beef stock to change the visual so maybe it's that beef stock flavour your chasing?
as for cooking prime rib fast is better and never over cook it.
a combination of carrots celery and onions in the pan and water or stock not too much.
season the prime rib before cooking it salt lots of it and a good seasoning salt works
good.
ask the resturant what seasonings they use on thier prime rib! | |
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| Prime Rib
Posted: 11/5/2006 2:01:28 PM | here's 3 versions of prime ribs courtesy of a couple of Food Canada chefs - hopefully one will be what you're looking for
Prime Rib Dinner
courtesy Michael Smith (aka The Inn Chef, Chef at Large, Chef at Home)
2 stalks of celery, cut in half
2 x carrots, peeled and cut in half, lengthwise
1 x onion, cut in half
5 lb. prime rib of beef, bone in
Coarse salt
Fresh ground pepper
1. Preheat oven to 450°F.
2. Rub roast liberally with salt and pepper.
3. Lay celery, carrots and onion on bottom of a roasting pan large enough to hold the roast. Place the roast on top of the vegetable rack. Place in the hot oven and roast for 15 minutes.
4. Without opening the oven turn the heat down to 300°F and continue roasting for 15-20 minutes per pound until a meat thermometer registers 120°F in the thickest part of the meat, at least an hour more.
5. Remove from the oven and pan then place on a cooling rack. Cover with several layers of aluminum foil. The meat will rest and relax and as it does its temperature will rise a bit more to a perfect medium rare.
6. After at least 20 minutes you may begin carving. Plenty of time to make gravy with the drippings! If the meat is still on the bone simply slice along the bone removing the meat before then slicing it into individual servings.
Prime Rib (2 ways)
courtesy Christine Cushing
1 x 3-1/2 lb. to 4 lb. prime rib roast, on the bone
1 tbsp. whole black peppercorns
2 bay leaves
Coarse salt
3 garlic cloves
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tbsp. olive oil
Jus
1/2 cup red wine
1 1/2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed
Coarse salt and freshly cracked black pepper
1. Trim all but a thin layer of fat from roast.
2. Grind peppercorns and bay leaves with salt to a powder in an electric spice grinder, transfer to a mortar.
3. Add garlic, thyme, rosemary, then pound to a smooth paste with pestle.
4. Stir in oil.
5. Rub paste all over roast.
6. Transfer roast to a rack set in a heavy-bottomed roasting pan.
For Roast #1:
Preheat oven to 450°F. Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into centre of meat reaches 155°F, about 1 hour and 15 minutes more.
For Roast #2:
Preheat oven to 300°F. Roast beef in middle of oven until a thermometer inserted into centre of meat reaches 155°F, about 2 hours and 15 minutes.
7. Transfer beef to a large plate and let stand, loosely covered with foil, about 20 minutes.
Jus
1. Skim fat from pan juices.
2. Add wine and simmer over medium heat, scraping up bits from pan.
3. Add broth, rosemary, thyme and garlic and continue simmering on top of stove over moderate heat for 5 minutes.
4. Season jus with salt and pepper. | |
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| Prime Rib
Posted: 11/5/2006 6:49:50 PM | I've cooked in alot of places that serve Prime Rib and I personally believe less spice is better. But as for the "you can smoke it, BBQ it" thing, I'm not sure you will get that "restaurant" taste that way. Unless this place "JAGS" does smoke it.
Some places do season the meat like "Classic Chassis" said. The whole salt, pepper, garlic, rosemary, thyme thing, but I do not believe that this "makes" the dish. It certainly does flavor it, but I find that it's more of a flavor for the outside than a flavor that penetrates the meat. It's a matter of taste really.
Most places I've seen have put it into a roasting pan with a rack to hold it off the pan, add a little water, cover, cook on 325-350 until it is RARE temp only (less is better, as in, you can always go up in temp but don't screw yourself by going above rare). Then for those that want it medium to well (who eats a good cut of meat that way is a friggin idiot, IMHO) you do what "Blackaces" said and drop into the pan of Au Jus and let it cook to the proper temp. Which in turn will make it more juicy for the people that can't take it the way it is supposed to be ate, rare.
You gotta love that juicy rare cut of Prime Rib with a cool center that has all that free red sauce dripping out of it. Add a little Horseradish on the side, OMG! Pure bliss!
Good luck. | |
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| Prime Rib
Posted: 11/5/2006 6:53:02 PM | | well ill haveto try both your guyses reply,never thought of the beef broth,i beleive that is what i a looking for,thanks | |
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| Prime Rib
Posted: 11/5/2006 7:31:54 PM | Just remember that Au Jus is a "natural" version of "broth". You don't wan't it to overpower the meat. In the sense, that true Au Jus is meat with it's own natural juices. Broth is usually a liquid/juice product that comes from cooking meat and or vegies in water. It's like the beef bouillon or canned/boxed broth you would buy from a grocery store.
You can actually buy an "Au Jus" base. It comes powdered in packs or moist in a small jar. I prefer the moist, but either works well. After making the Au Jus you can use it as is. But, this is where alot of restaurants add their own spices to give it their own "taste". Now, by putting the cut into the Au Jus and bringing it up to your prefered temp the flavors of the Au Jus (and whatever else they add to spice it up) becomes more prevalent and adds to a already moist cut of meat.
P.S. the more rare cuts you bring up to a desired temp this way adds more and more flavor to the Au Jus. | |
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| Prime Rib
Posted: 11/6/2006 7:24:10 AM | | after spending a couple years working at The Keg, I think I've got the prime rib thing down pretty well. Season your roast however you like... Montreal steak spice, Keg spice, whatever... then wrap it tight in saran wrap and fridge it for 12 hours. Set your oven to 220f and cook to an internal temperature of 130f. It's the 12 hour fridge time with the spices and the slow cooking at a low temperature that gives you that "restaurant" style like we did it at The Keg. Once the roast is out of the oven, let it sit for 10-15 minutes before cutting into it. This allows the meat to rest and the juices to redistribute themselves in the meat so you don't end up with a whole lot of juice on the plate and a dry piece of beef. | |
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| Prime Rib
Posted: 11/6/2006 12:10:49 PM | | Could some on just cook th eprime rib medium for me and I will eat it... | |
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| Prime Rib
Posted: 11/6/2006 2:25:46 PM | Hi,
I like that 2nd recipe homes01. I prefer to oven sear my roast for about 15 min and then turn it down to 220 until it reaches 130 internal temp. | |
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| Prime Rib
Posted: 11/6/2006 2:29:01 PM | | don't forget the yorkshire pussing! | |
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| Prime Rib
Posted: 9/28/2008 7:36:53 PM | i tried this recipe for the first time yesterday and it was amazing!
PEPPERCORN PRIME RIB ROAST
Yield: 4 generous servings
1 (2 rib) prime rib beef roast, about 4 1/2 lbs (2.5 kg), excess fat trimmed
2 Tbsp. Dijon mustard
2 tsp. creamed horseradish
2 Tbsp. mixed whole peppercorns, crushed
1 Tbsp. herbes de Provence
Preheat oven to 450 F (230 C).
Place beef, rib side down, on a rack in a roasting pan. Stir together Dijon mustard and horseradish in a small bowl. Spread mustard mixture evenly over all sides. Sprinkle with crushed peppercorns and herbes de Provence.
Roast beef in center of the oven for 10 minutes to quickly sear in juices.
Reduce heat to 275 F (140 C) and continue roasting for 2 1/2 to 4 1/2 hours. A meat thermometer inserted into the centre of the beef registers 120° - 125°F for rare, 130° - 135° F for medium-rare, 140° - 145°F for medium, 150° - 155° for medium-well. Cover meat with a sheet of foil if meat browns too quickly.
Transfer beef to a platter when done. Cover and let stand for about 15 minutes before slicing and serving. Serve with Merlot Sauce.
MERLOT SAUCE
Makes 1 1/2 cups
2 Tbsp. olive oil
1 Tbsp. butter
1 cup celery diced
1 cup carrots, peeled and diced
1 cup sweet onions, diced
2 cups Merlot
2 cups beef stock
2 sprigs each of fresh rosemary, thyme, and parsley
salt & freshly ground black pepper
Heat oil and butter in large saucepan. Add celery, carrots, and sweet onions. Sauté over medium heat, stirring occasionally until golden.
Deglaze saucepan with Merlot. Add beef stock and herbs; bring to a boil. Cover, reduce heat and simmer for 30 minutes for flavours to blend.
Strain and discard vegetables.
Return sauce to pan. Boil vigorously until reduced by half. Add salt and pepper to taste. | |
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| Prime Rib
Posted: 9/28/2008 9:50:09 PM | | one thing i havnt seen mentioned yet that lots of restraunts do..............when your roast id "done"...take it out and cover with foil..........but crank up the broiler....when its hot..........out the roast..uncovered..under the broiler for 5.....10 min..thats where the "bark" comes from..and the flavor will change a bit......makes a huge differance........also.............make the roast in a deep pan with a rack.............voila.........au jus | |
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| Prime Rib
Posted: 9/28/2008 10:50:31 PM | This isn't quite the spices or the cooking of the roast but you can also make a nice Demi-glace from the beef juices. Think of it as a nice homemade gravy. This recipe right here is from the food network and ISN"T for the faint of heart.
ngredients
* 1 gallon Espagnole sauce, hot
* 1 gallon brown stock, hot
* 1 bouquet garni
Directions
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.
* ESPAGNOLE SAUCE
* 1 gallon brown stock, hot
* 1 1/2 cups brown roux
* 1/4 cup bacon fat
* 2 cups chopped onions
* 1 cup chopped carrots
* 1 cup chopped celery
* Salt
* Freshly ground black pepper
* 1/2 cup tomato puree
* 1 bouquet garni
In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap. Yield: 1 gallon
* BASIC BROWN STOCK
* 7 pounds beef marrow bones sawed into 2-inch pieces
* 8 ounces tomato paste
* 2 cups chopped onions
* 1 cup chopped carrot
* 1 cup chopped celery
* 2 cups dry red wine
* 1 bouquet garni
* Salt and pepper
* 8 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon
OR you could take the drippings and add some water to it to get some more volume, mix in some mirepoix. Redwine to taste, throw in some mustard seed (not a whole lot) supplement with some packet gravy or KFC gravy as yields are hard to judge while making it this way. After it's done cooking, toss it into a blender to mix evenly, strain if you wish. | |
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| Prime Rib
Posted: 9/30/2008 2:20:57 PM | | I just finished roasting a prime rib, following instructions of Classy Chassis. EXCELLENT! Meat was cooked perfectly to the nth degree that it should be. THANK YOU Chassis!! See above for the recipe. This is a keeper. | |
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| Prime Rib
Posted: 9/30/2008 2:42:12 PM | This is how I do it. Of course, like everyone with a differnt way, I get rave reviews. If you even half way know how to do it, you can't go wrong with Prime Rib.
I am adamant about my method, but that is me. Some things I just won't ever change.
5#-6# Prime Rib Roast, Delmonico Roast (same thing...I do 2 of these at Christmas)
Rub well with ground green peppercorns and kosher salt, preferably smoked. Refrigerate for 12 hours.
Roast in shallow pan, uncovered, heavier fat side up, at 250 for 12 hours.
Nothing more, nothing less. Just be sure your oven is calibrated correctly.
I am still waiting for the time when there is just 1 scrap left over, because I never really get to enjoy my cooking at Holidays....I am there to serve and make my friends and family happy, which makes me happy, but sometimes that means I don't REALLY get to eat. I may make a plate and sit down, but lots of cooking makes me lose my appetite and not be able to taste the food. I think it is because I am inundated with so many things in the air around me that my senses are satiated. | |
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| Prime Rib
Posted: 10/1/2008 6:50:50 PM | Preheat oven to 325 than drop it to 225 when ready to cook the prime rib
Prime rib is seasoned with pepper and deep slits of bacon n little garlic slices slits all over- place. Prime in the foil pan fat side UP - NO water in this pan . Drape about 6 slices bacon over the fat. The foil pan must fit into a roasting pan that you can place rock salt between the foiled pan n roaster. filling roaster about 1/2 full of water so the salt steams over the prime while cooking.
Add 2 shakes light soy sauce over the bacon and meat
Pour 4 shakes worcesteshire sauce over top of meat -sprinkle ajus seasoning around the bottom of prime on the foiled pan about or use 2 beef bullion cubes crushed. Place gage in thickess part of the meat on the side to a roast . cover the meat and roaster with foil and don't let the foil touch the gage.
Slow cook in oven to when it gets to roasting awhile remove the foil the juices will flowing and baste check your gage ...Hint once that gage says medium rare it climbs quicker and fast'; make sure there is water in between the two pans with the rock salt. Your ends are cooked pretty good but it is tender and enjoy
~Horseradish Dip~
2 T. grated horseradish or prepared-salt-pepper-mixed with whipping cream or use sour cream
~Gravy or juice of the meat~
Make gravy by using drippings from pan ñ some of the fat -place in pan add heaping 2 T. of cornstarch mix together - use the beef stock from the pan-add salt -pepper to your liking OR juice use the liquid juice right from the pan ajus style
Your potatoes ñ etc should be all done by the time Prime is ready to be serve.
~Crispy Potatoes~ Clean –peel –wash-quarter enough for dinner. Place in pot with water boil 5 minutes. Remove ñ rinse. Score potatoes with fork ñ place some juice with fat from the Prime in bottom of flat pan… making sue evenly coated. Place in oven at 400°degrees till crispy-tender-browned. Do not salt for they won’t crisp as well. Salt -pepper after baking.
~Frenched Styled Mashed Potatoes Hj’s~
Peel-wash-quarter-boil- potatoes in salted water-drain mash potatoes: with butter-milk- grated Romano cheese- little garlic –salt –pepper to taste. Remove from pan.. placing on cookie sheet bottom covered with foil–spread out mashed potatoes –with a little extra butter thrown over the top of potatoes- place under the broiler.
Broil till the top of mashed potatoes turns light brown and a little crusty. Baking does the same effect. What a light fluffy great taste | |
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| Prime Rib
Posted: 10/1/2008 7:27:02 PM | | Yummy When I make this everyone raves about it. | |
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