Oven-roasted Prime Rib

[RyJ Smoker]

Bought a few whole prime ribs from my favorite butcher a few months back when they went on sale for $8.99/lb.

This one is an 8 lb, 3 rib roast from the small end......large end from this same roast is 12 lbs!!! I let this rest on the counter for 2 hours, after having it wrapped in cheesecloth for 3 days to dry-age in my separate fridge, but the thermometer still says it's 40*? Oh well.

I always like to roast these with some great aromatics and this time went with the following, drizzled in extra virgin olive oil:

- Red onion
- Carrot
- Whole heads of garlic, halved
- Ginger root
- Fresh rosemary

Then I decided to make a paste, as I've always used your typical Montreal Blend from a shaker. This consisted of the following:

- Coarse salt
- Fresh cracked black pepper
- Onion powder
- 8 gloves of fresh garlic, minced
- 4 sprigs of fresh rosemary, rough chopped
- Extra virgin olive oil

Set my digital thermometer for 119* to take out, let rest for 30 minutes under a tent foil, then should be a PERFECT mid-rare

Will post pix of the finished product, but for now, here's what I've got:

 

[Greg]

Very nice. Let's see the money shot!

 

[RyJ Smoker]

My wife would KILL me!


Jeff L.

 

[RyJ Smoker]

I'm about 45 minutes in and only at 47*, up from 40*....I'm thinking approximately 2 1/2 hours in the oven, then 30 minutes to rest, plate, present, then pic


Jeff L.

 

[RyJ Smoker]

Oh, for anyone looking to duplicate this recipe, I started at 500* for 20 minutes, then dropped it to 325* until to my desired internal-temp.


Jeff L.

 

[L8A]

I love cooking prime rib!! Those look great.

 

[RyJ Smoker]

I love cooking prime rib!! Those look great.

Thanks, Marty! Any tips on how you prepare yours???


Jeff L.

 

[Bobbystbob]

Looks GREAT! So envious, never get anything like that anymore. Not enough meat eaters in the house (1).

 

[RyJ Smoker]

Hell, grab a 2-rib (4-5lb) roast from the small end and you'll eat like a king for a couple of days!!


Jeff L.

 

[RyJ Smoker]

I also make a creamy horseradish sauce for this dish, that consists of the following:

- Fat-free sour cream
- Prepared horseradish
- Juice of 1/2 a lemon
- Fresh chives, chopped
- Coarse salt
- Fresh ground black pepper

I like a more 'horseradish' taste, so put in a little extra. I'd recommend 2-1 sour cream to horseradish, mix, then taste. Adjust from there, then add everything else.


Jeff L.

 

[jmvcp]

Looks great. Love a rare prime rib!

 

[RyJ Smoker]

Looks great. Love a rare prime rib!

Oh, that center will be rare/mid-rare My wife likes it that way as well, but with being pregnant, the most she can do is medium. Both ends are hers.....I'll take the rest


Jeff L.

 

[RyJ Smoker]

FINALLY.......almost 3 hours later, it's out of the oven and reached an internal temperature of 119*. It's now in a tent-foil and resting for 30 minutes.

 

[hdroadglide]

I've also cooked the opposite way. Started at 325 and finished at 450. Came out identically. Nothing better.

 

[Mickeymorris626]

Great, now my milk and cereal don't seem like such a great meal...

 

[fuente~fuente]

Holy moly... That looks faaaaantastic! I'ze gots no skills with the food though, so I'll have to live vicariously through you. :grin:

 

[RyJ Smoker]

Oh my goodness.........AMAZING! This paste/rub was the best way I've made a prime rib and I've made quite a few!

If you duplicate, you CANNOT go wrong

 

[fuente~fuente]

:frown: hungry...

 

[javajunkie]

i love the fact that we share our joys on this board, no matter what they may be. i HATE the fact that you just made my fat a$$ hungry as all get out, even after dinner!

enjoy it, i will just console myself with a VSG and a french press.

 

[terrantheman]

That looks perfect!