PRIME RIB!!!!!!!

[old honda rider]

(11-16-2010 09:17 PM)HardwareGrl Wrote:  Yummmm, a great Ham, thats a hard act to beat. Making hams and managing a smokehouse, thats an art form in my opinion.

Well, I have another Prime Rib Rub

6 to 8 cloves Garlic
4 sprigs of fresh rosemary
2T pepper
2T dried rosemary
2T coarse salt
2T paprika

With a sharp paring knife make a series of 1/2" holes every 2" all over the roast, and alternate inserting either a sliver of garlic or a few leaves of rosemary in each hole. Combine the pepper, dried rosemary, salt and paprika and rub over the surface of the meat.

Roast in your chosen method........sigh, heavenly....

(my emphasis added)

This sounds really good! It's not even 10:00 am on Saturday morning and suddenly I'm voraciously hungry for this prime rib!

One question: I've been told not to poke holes in the meat because some of the natural cooking juice runs out those holes. Does this not happen with your prime rib? Are these holes shallow enough so that doesn't happen?

[Detroit Dan]

How did I miss this thread?

The above recipe is about right. I purchase a complete rub from a trusted local market. (they make their own)
Rosemary is the key. Use plenty. Push some garlic inside, don't worry about the hole, it's a big chunk of meat.
Also be sure to cut the bone mostly off then tie it back on. Some meat markets will do this for you, but you still have to untie it for seasoning then retie.

[HardwareGrl]

(12-18-2010 08:23 AM)old honda rider Wrote:  

(11-16-2010 09:17 PM)HardwareGrl Wrote:  Yummmm, a great Ham, thats a hard act to beat. Making hams and managing a smokehouse, thats an art form in my opinion.

Well, I have another Prime Rib Rub

6 to 8 cloves Garlic
4 sprigs of fresh rosemary
2T pepper
2T dried rosemary
2T coarse salt
2T paprika

With a sharp paring knife make a series of 1/2" holes every 2" all over the roast, and alternate inserting either a sliver of garlic or a few leaves of rosemary in each hole. Combine the pepper, dried rosemary, salt and paprika and rub over the surface of the meat.

Roast in your chosen method........sigh, heavenly....

(my emphasis added)

This sounds really good! It's not even 10:00 am on Saturday morning and suddenly I'm voraciously hungry for this prime rib!

One question: I've been told not to poke holes in the meat because some of the natural cooking juice runs out those holes. Does this not happen with your prime rib? Are these holes shallow enough so that doesn't happen?

In my experence, no, it hasn't made the meat dry. One of the things that I do is pick a prime rib that has a nice thick fat cap on it, that way it adds lot of mousture and flavor. I put the garlic and rosemary slits through the fat cap side, and it seals the slits up nicely.
If your guests object to a fatty cut, well thats why you gave them a knife, wasn't it?

---

(12-18-2010 10:01 AM)Detroit Dan Wrote:  How did I miss this thread?

The above recipe is about right. I purchase a complete rub from a trusted local market. (they make their own)
Rosemary is the key. Use plenty. Push some garlic inside, don't worry about the hole, it's a big chunk of meat.
Also be sure to cut the bone mostly off then tie it back on. Some meat markets will do this for you, but you still have to untie it for seasoning then retie.

LOL!
I was going to say something, but I didn't want to be accused of acting like a moderator, (which can happen, I get a little bossy at times ).
Dan, do you have any other hints for a great prime rib? What timing do you use?

[Detroit Dan]

(12-18-2010 11:14 AM)HardwareGrl Wrote:  

(12-18-2010 08:23 AM)old honda rider Wrote:  

(11-16-2010 09:17 PM)HardwareGrl Wrote:  Yummmm, a great Ham, thats a hard act to beat. Making hams and managing a smokehouse, thats an art form in my opinion.

Well, I have another Prime Rib Rub

6 to 8 cloves Garlic
4 sprigs of fresh rosemary
2T pepper
2T dried rosemary
2T coarse salt
2T paprika

With a sharp paring knife make a series of 1/2" holes every 2" all over the roast, and alternate inserting either a sliver of garlic or a few leaves of rosemary in each hole. Combine the pepper, dried rosemary, salt and paprika and rub over the surface of the meat.

Roast in your chosen method........sigh, heavenly....

(my emphasis added)

This sounds really good! It's not even 10:00 am on Saturday morning and suddenly I'm voraciously hungry for this prime rib!

One question: I've been told not to poke holes in the meat because some of the natural cooking juice runs out those holes. Does this not happen with your prime rib? Are these holes shallow enough so that doesn't happen?

In my experence, no, it hasn't made the meat dry. One of the things that I do is pick a prime rib that has a nice thick fat cap on it, that way it adds lot of mousture and flavor. I put the garlic and rosemary slits through the fat cap side, and it seals the slits up nicely.
If your guests object to a fatty cut, well thats why you gave them a knife, wasn't it?

---

(12-18-2010 10:01 AM)Detroit Dan Wrote:  How did I miss this thread?

The above recipe is about right. I purchase a complete rub from a trusted local market. (they make their own)
Rosemary is the key. Use plenty. Push some garlic inside, don't worry about the hole, it's a big chunk of meat.
Also be sure to cut the bone mostly off then tie it back on. Some meat markets will do this for you, but you still have to untie it for seasoning then retie.

LOL!
I was going to say something, but I didn't want to be accused of acting like a moderator, (which can happen, I get a little bossy at times ).
Dan, do you have any other hints for a great prime rib? What timing do you use?

Timing will vary greatly depending on size, well done, rare... The 2 that I cooked together (pictures in other thread) cooked on the rotisserie for 1 hour and 45 minutes. Then 30 minutes NO HEAT rotation. It will continue to cook even after you take it out of the oven. A standard meat thermometer is handy.

[HardwareGrl]

That reminds me, I need to drag the 16 pounder out of the freezer tomorrow to start thawing it in time...
Oh, and the 9 lb Ham.....
and that Turkey Breast, gotta make sure its thawed too....
Crimney, where am I gonna cook with my counters coverd with thawing stuff?

[Boomer]

Goodness sakes are you expecting the 2nd Armored Division from Fort Lost in the Woods?

I think you have all the meat groups covered!

[HardwareGrl]

(12-22-2010 09:17 PM)boomer Wrote:  Goodness sakes are you expecting the 2nd Armored Division from Fort Lost in the Woods?

I think you have all the meat groups covered!

I am the youngest of 5 kids.
So, starting in order, my oldest sister is married, and has 2 kids. (4)
Next oldest sis, married, has 4 step kids. (6)
Next, only brother, married, 2 kids. (4)
Next oldest sis, married, 3 kids. (5)
Me, married, no kids. (2)
My Mom. (1)
My In-Laws, Mom, Dad, Brother. (3)
So, thats what, 25?
And then every other stray I pick up during the year that has no where to go for Christmas.
And of course, you Boomer and Mrs. Boomer when you escape the clutches of the evil Flat Lands, right?

The bad thing about this kind of a meal is you have no escape from leftovers.
You think to yourself, "I am SO SICK OF TURKEY! I want Beef...oh no, we had Beef too. Well I want Ham, ugh, not Ham, anything but Ham!"
See? No escape!

[Boomer]

You're ON!!!!

But....OMG. You might as well have invited the Air Force while you're at it!!! I'd be afraid to ask about the "strays" 'cause I might end up being on THAT list.

I assume you call the Fire Department in to do all the dishes? You'd drain the Willamette River doing all that dear.

[HardwareGrl]

(12-22-2010 09:34 PM)boomer Wrote:  You're ON!!!!

But....OMG. You might as well have invited the Air Force while you're at it!!! I'd be afraid to ask about the "strays" 'cause I might end up being on THAT list.

I assume you call the Fire Department in to do all the dishes? You'd drain the Willamette River doing all that dear.

Well, why do you think I invite so many people?

I COOK.

THEY CLEAN.

(Only problem with that set-up is I have to play find-the-kitchen-gadget after they put everything away for me!)

[Boomer]

We used to have great Christmas parties or even go to some great holiday parties, but almost all of our friends are in their 60's and just dont want to even get together for a wee dram of water. And to boot, my wife does not have many living relatives left and those that are around are just a couple nieces that live out of state. My folks are never around for Christmas, so we do Thanksgiving, so the last 5 years or so we have just done a quiet ham dinner by ourselves.

Find the kitchen gadget....that sounds familiar. Is that like - Hunny-gotowalmartwecannotfindthecanopener???