Prime Rib

[Derrik]

Anyone have a good Prime Rib recipe (Travis)? Been wanting to cook one for a while but for the price, i really don't want to screw it up.

[Lonestar_HOYT]

How are you wanting to cook it? In the oven or on a grill?

[Derrik]

Probably in the oven for temp control but the grill seems like it would produce a better taste on the grill (gas).

[Ol Dad]

Rib eye roast

If ya like it med. rare, stop the cooking at 140 f. Check it in the center of roast. Go in half way and wait 15to20 seconds for the gauge to top out. Remember to LET IT REST 15min. before you slice it.

[kck]

For about a 6-7 pounder, I cut little slits in it and push in some garlic cloves and rub it down good with sea salt and cracked pepper then into the oven on a rack in a roasting pan for 2 hrs. at 350. I take it out at around 135 degrees and put on a plate and cover with foil. For the au jus, if you like, I put pan with drippings and goodies on med-high to high burner and add about 3-4 cups of beef stock and 2 cups of red wine (cabernet is good) with a few sprigs of thyme and/or rosemary and salt and pepper to your liking. Reduce to around half. I also like horseradish mayo with mine as well.

[Texastaxi]

I don't know how he cooked it, but I can vouch for Travis' being some of the best I've had!

[raz1056]

I oven cook mine till rare, let sit 15 or 20 minutes and slice into 1.25 inch steaks and finish on the grill to however the guest like them! MMMMM

[Derrik]

Thanks guys. Expect that from Travis. How about seasoning for a "crust"

[Casey]

When ya get it done, as long as you don't ruin it, I'll have an end cut, please.

[mjhaverkamp]

A great way to cook a rib is to smoke it to 110 degrees then put it in an oven at 325 degrees to 135 degrees, take it out and cover loosely with foil, it will rise to 140 in about 15 minutes, it is ready to serve, trust me, I have done several, get the horse raddish ready.

[teamfirstcast]

I did my first this Christmas and it was as good as any of the best steak houses in H-town. Did a lot of research and came up with the final method that worked great. Critical elements: accurate temp probe and let the meat come to room temp before roasting. For the seasoning rub all over with olive oil, then coat with a course grind mixture of Kohser salt, cracked black pepper, garlic, rosemary, thyme, and oregano. No need to trim too much fat unless it is over 1/4". Rub it down and let sit out for 2 hrs! Insert probe into top side with point in center of roast. Place in 450 oven for 30 min to brown the crust then drop temp to 300. Cook until temp reads 125/130 max! Remove and set on rack, temp will rise about 5 deg more. Let sit at least 20-25 min. while making the au jus! Deglaze the roasting pan with beef broth and dry red wine and simmer to reduce about 20 min. Strain the juice well and serve with horseradish, sourcream, salt, lemon juice mixture. Mmmmm!