Hi Folks,
Looking for some advise as i try to tackle a new project: Prime Rib.
On the Saturday before Easter my wifes family is coming over for Easter dinner. As this is our first time hosting a big holiday meal at our place, i wanted to do something a little special and so iv offered to make a prime rib roast... which iv never made before. In the hopes of impressing her family and making a memorable meal, iv done a good but of research and planning, but im still a little unsure of the process so im here to ask for any helpful tips from anyone who has experience with this one.
Here is what im thinking so far:
I bought a 7lb bone in prime rib from Crowd Cow. Should be delivered fully frozen in a few days. I plan to move it from the freezer to the fridge about a 5 days before the cook to let it thaw out. 24-48 hours before the cook im going to rub it with sea salt and place it back in the fridge on a roasting rack covered loosely with plastic wrap.
The morning of the cook, im planning to reduce a bottle of red wine with some beef stock, onions, celery, and some herbs to go under the roast. Im going to make some sort of herb butter to cover the roast with. Then the roast will go into the oven at 250 until it hits an internal temp of 120. Im assuming this will take 2-3 hours. Ill then let it rest tented with foil for a while as i get sides ready. Finally, about 30-40 minutes before we plan to eat, ill crank the over up to 500 with convection cooking and pop the roast back in for a while to get some good crust on the outside. Im thinking this is just like reverse searing a thick steak which i do all the time.
Looking for any and all input from the AR community, but here are my main questions:
- I know you can smoke prime rib but this seams like a lot more effort (i use a Weber kettle with a SnS so theres a good deal of temp monitoring needed to keep a really steady temp). Is it worth it? Would i still be able to make a good Au Jus from the drippings?
- Should i let the roast come to room temp before i start cooking it?
- Any suggestions or the rub/herb butter?
- How long should i keep it in the oven at high temp to get a good crust without overcooking the inside of the roast?
- Lastly, this one is a little out there maybe, I watched an Alton Brown video about prime rib and he recommended placing it, roasting pan and all, in a huge clay flower pot in the over to help protect the roast from anything funky in the over and to help keep a really constant temp. Has anyone else seen that? Seems a little excessive to me.
Any thoughts, comments, suggestions are greatly appreciated.
~Dan from Boston
Looking for some advise as i try to tackle a new project: Prime Rib.
On the Saturday before Easter my wifes family is coming over for Easter dinner. As this is our first time hosting a big holiday meal at our place, i wanted to do something a little special and so iv offered to make a prime rib roast... which iv never made before. In the hopes of impressing her family and making a memorable meal, iv done a good but of research and planning, but im still a little unsure of the process so im here to ask for any helpful tips from anyone who has experience with this one.
Here is what im thinking so far:
I bought a 7lb bone in prime rib from Crowd Cow. Should be delivered fully frozen in a few days. I plan to move it from the freezer to the fridge about a 5 days before the cook to let it thaw out. 24-48 hours before the cook im going to rub it with sea salt and place it back in the fridge on a roasting rack covered loosely with plastic wrap.
The morning of the cook, im planning to reduce a bottle of red wine with some beef stock, onions, celery, and some herbs to go under the roast. Im going to make some sort of herb butter to cover the roast with. Then the roast will go into the oven at 250 until it hits an internal temp of 120. Im assuming this will take 2-3 hours. Ill then let it rest tented with foil for a while as i get sides ready. Finally, about 30-40 minutes before we plan to eat, ill crank the over up to 500 with convection cooking and pop the roast back in for a while to get some good crust on the outside. Im thinking this is just like reverse searing a thick steak which i do all the time.
Looking for any and all input from the AR community, but here are my main questions:
- I know you can smoke prime rib but this seams like a lot more effort (i use a Weber kettle with a SnS so theres a good deal of temp monitoring needed to keep a really steady temp). Is it worth it? Would i still be able to make a good Au Jus from the drippings?
- Should i let the roast come to room temp before i start cooking it?
- Any suggestions or the rub/herb butter?
- How long should i keep it in the oven at high temp to get a good crust without overcooking the inside of the roast?
- Lastly, this one is a little out there maybe, I watched an Alton Brown video about prime rib and he recommended placing it, roasting pan and all, in a huge clay flower pot in the over to help protect the roast from anything funky in the over and to help keep a really constant temp. Has anyone else seen that? Seems a little excessive to me.
Any thoughts, comments, suggestions are greatly appreciated.
~Dan from Boston
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