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We are doing our family get together for Christmas tomorrow. I purchased a 5.5 lb prime rib. There are only five of us, so that should be plenty. I hope. Anyway... it has been several years since I have made a prime rib. I own a really nice gas grille with a rotisserie and a back rotisserie burner. I have cooked many a whole chicken on this and it was terrific. It is big enough for the roast but I am not wanting to ruin this hunk of meat.

Any suggestions? Both rotisserie and other recipes are welcomed. How long at what temps? We like the meat medium rare but not raw.

I like to do my prime rib in three steps:

1) Take a black skillet and put a good amount of vegetable oil in, and get that on your stove as hot as you can get it. While it's heating up coat the roast with more oil, then give it a bit of salt and pepper (rub that into the meat). Now sear the meat in the skillet. You're looking to give a nice gently crisped coating. So only a minute, then flip it over and do the other side.

2) Put it in the oven at a low temperature, like 250 degrees. Leave it in there until the internal temp of the roast is around 120 degrees. Then remove it and let it rest outside the oven (covered with foil) until you're ready to serve it. You can let it rest for quite some time, even 30 minutes is okay.

3) When you're ready to serve it, go outside and fire up your grill. Slice up the roast and then finish the roasts on the grill just like any other steak. This is the part where you can bring individual steaks it to medium or well done for the weanies. :) You can also add extra seasoning at that point.

I'm sure there's a hundred ways to skin this cat, but the above is my way.

Do you cook yours with the fat cap on top or on bottom? I have seen it both ways while googling. I was originally thinking on top so the juices flowed over the meat.

Alton Brown has some good recipes and I have used his in the past. This year I am cooking one on my Big green egg knockoff to see how it works with a little smoke flavor.

I cook mine in the smoker in a foil pan. I marinate in my special mix for 24 hours and leave a little of this in the pan. I have the fat cap up so the juices will flow through the meat. Cook until internal temp is 120-125

Prime rib is one of the very few cuts I have never tried to cook myself. I too would hate to ruin such a fine portion of meat. My only questions are what's your address and what time do I need to be there?

03Lightningrocks wrote:Do you cook yours with the fat cap on top or on bottom? I have seen it both ways while googling. I was originally thinking on top so the juices flowed over the meat.

I always put the fat side up so it bastes the meat. You didn't say if the roast has the bones. That will effect the cooking time. I have made prime rib in the grill, but I wouldn't try if the first time for Christmas dinner.

Here is a simple recipe for the oven http://www.txbeef.org/recipe_book/roast ... _rib_roast" onclick="window.open(this.href);return false;

I haven't tried the above recipe, but I have I used the eye-of-round recipe at least a dozen times. It is so easy and it is always perfect medium rare. I never even used a meat thermometer, but I haven't tried it on anything larger than 3.5 lbs.
http://www.txbeef.org/recipe_book/roast ... ound_roast" onclick="window.open(this.href);return false;

Here is a similar method for 500F Prime Rib

http://culinaryarts.about.com/od/beefpo ... oast-4.htm" onclick="window.open(this.href);return false;

P.S. Using the 500F oven methods will get a good crust without browning the meat in a skillet. Also make sure you let the roast come to room temperature first. For you roast it could take three-four hours, so think ahead.

I just cook prime rib 2'days ago. Agree with browning all sides of roast first. Them for the rib side I used grill to get rib bone nice and warm. I used my 14" stainless skillet and my crawfish burner talk about quick sear! Then I cooked it in oven at 200 deg for 30 min per lb. I pulled mine around 123 deg internal temp and foil wrapped it for 30 min. If I can figure out how to post pic I will

It does have bones. I found one recipe that said to get oven to 500 degrees. Put roast in 27 minutes(based on a five pounder). Turn oven off and leave closed. Let roast sit in oven for two hours. LOL... the one wildbill posted!

I am really wanting to use my rotisserie. My fear of ruining an expensive cut of meat is holding me back. Thanks for all the ideas! Keep them coming. I will probably use all of them and come up with my own... .

03Lightningrocks wrote:It does have bones. I found one recipe that said to get oven to 500 degrees. Put roast in 27 minutes(based on a five pounder). Turn oven off and leave closed. Let roast sit in oven for two hours. LOL... the one wildbill posted!

Make sure that the recipe says medium-rare and you should be good to go. And don't let anybody open the oven to look!

txglock21 wrote:Prime rib is one of the very few cuts I have never tried to cook myself. I too would hate to ruin such a fine portion of meat. My only questions are what's your address and what time do I need to be there?

I was recently reading some recipes myself and may try a PR pretty soon...

texanjoker wrote:

txglock21 wrote:Prime rib is one of the very few cuts I have never tried to cook myself. I too would hate to ruin such a fine portion of meat. My only questions are what's your address and what time do I need to be there?

I was recently reading some recipes myself and may try a PR pretty soon...

I have only done it a few times. The last time was several years back. The one thing I know for sure. The quickest way to ruin it, is to overcook it.

WildBill wrote:

03Lightningrocks wrote:It does have bones. I found one recipe that said to get oven to 500 degrees. Put roast in 27 minutes(based on a five pounder). Turn oven off and leave closed. Let roast sit in oven for two hours. LOL... the one wildbill posted!

Make sure that the recipe says medium-rare and you should be good to go. And don't let anybody open the oven to look!

The roast was originally seven pounds 12 ounces. I was speaking with my son and we decided that we didn't need that much for five of us. I cut a two pound four ounce chunk off one end along with a bone. It was three bone. I froze the piece I cut off to cook another day. Now I am starting to question my decision. It seems most recipes call for a four or five pound roast. This one is now five pounds eight ounces. Does anyone think it isn't enough for five?

To those who cook/grill and do it well, my hat's off to you!

Now, somebody once said "A man's got to know his limitations.".....and I do.
I can cook; I can grill, but it's just passible at best.

It's fun to try, but knowing I'd rather eat well than cook I delegated the Prime Rib preparation to my butcher in Lewisville.
Man, I've got nothing to worry about. Had it before and it was absolutely amazing!

Hope you enjoy cooking the Prime Rib. The best part of almost anything is actually the journey.

Merry Christmas and Happy New Year!

LabRat

Here's a great method for making prime rib, anyone can do it. Really, it doesn't get any easier!

It's true, use TWICE AS MUCH SALT AS YOU THINK YOU NEED.

Watch the video and do exactly as he says. You will be in for a carnivorous delight.

Enjoy!

http://foodwishes.blogspot.com/2008/12/ ... -with.html" onclick="window.open(this.href);return false;