PRIME RIB!!!!!!!

[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?