{"id":4835,"date":"2014-12-25T06:16:45","date_gmt":"2014-12-25T06:16:45","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/prime-rib-chef-brief\/"},"modified":"2021-07-04T15:01:53","modified_gmt":"2021-07-04T22:01:53","slug":"prime-rib","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/prime-rib\/","title":{"rendered":"Robert&#8217;s Prime Rib"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/meet-grandpa\/medal\/\"><img decoding=\"async\" src=\"\/medal.jpg\" width=\"100\" height=\"100\" align=\"right\"><\/a>This is not a quick recipe, but it is a good one that is very easy.&nbsp; Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>*&nbsp; 1 large piece Bone in Prime Rib Roast &#8211; Large End (see list below)<\/li>\n<li>3\/4 C red wine<\/li>\n<li>2 C beef stock<\/li>\n<li>3 TBL butter<\/li>\n<li>Lots of whole garlic cloves<\/li>\n<li>Several sheets of cheesecloth\n<ul>\n<li>DRY RUB<\/li>\n<\/ul>\n<\/li>\n<li>4 TBL (1\/4 C) orange zest<\/li>\n<li>3 TBL , brown sugar<\/li>\n<li>2 TBL each&nbsp; Softened butter,&nbsp; salt, garlic powder, onion powder, granulated sugar<\/li>\n<li>1 TBL each&nbsp; Cayenne powder, cumin, corriander, rosemary, parsley, sage, thyme<\/li>\n<\/ul>\n<p>* See shopping notes at bottom of this page<\/p>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Buy Prime Rib &#8211; Approximately 1 1\/2 pounds prime rib per person:&nbsp;&nbsp; 4 = 6 lbs :: 6 = 9 lbs :: 8 = 12 pounds :: etc<br \/>\n\u2022 Prime Rib is a.k.a. Rib Eye Roast or Rib&nbsp;Roast.&nbsp; Just behind the shoulders on the back &#8211;<strong><span style=\"font-size: 14pt;\"><a href=\"https:\/\/www.grandpacooks.com\/recipes\/?s=disection\">CLICK HERE<\/a> for cuts of meat<\/span><\/strong> &#8211; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2012\/01\/cuts-of-beef.jpg\"><strong>or HERE<\/strong><\/a>.\u2022&nbsp; If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.<br \/>\n+-+-+-+-+-+-+-+-+-+-+<br \/>\n<strong>THREE DAYS BEFORE SERVING (APPROXIMATELY)<\/strong><\/li>\n<li>Rinse meat well, then wrap in cheesecloth and refrigerate for 24 hours<\/li>\n<li>The next day, discard first cheesecloth and pat down with a towel, then replace cheesecloth and refrigerate another two days<br \/>\n+-+-+-+-+-+-+-+-+-+-+<br \/>\n<strong>TWO DAYS BEFORE SERVING<\/strong><\/li>\n<li>The next day, discard cheesecloth<\/li>\n<li>Cut ribs off, wrap and refrigerate &#8211; they will be used as the rack later<\/li>\n<li>&nbsp;Cut off any massive sections of fat, but leave some for self-basting, and trim any parts of the meat that have discolored over time.<\/li>\n<li>Prepare dry rub (see above)]<\/li>\n<li>Wipe down lightly with oil or butter.&nbsp; Coat liberally with dry rub.&nbsp; (SEE&nbsp; ABOVE)&nbsp; Feel free to use other seasoning mixes.<\/li>\n<li>Wrap in plastic and refrigerate for another 48 hours&nbsp; (total 5 days in the fridge)<br \/>\n<strong>READY TO COOK<\/strong><\/li>\n<li>When ready to cook, let meat rest on counter for up to an hour.&nbsp; Warm the meat a bit, or it will seize and you will loose juices.<\/li>\n<li>PREHEAT oven to 500\u00ba<\/li>\n<li>Sear all sides (except bone rack side) in an oiled hot cast iron skillet 3-5 minute per side<\/li>\n<li>Tie meat back onto ribs &#8211; HINT: <a href=\"https:\/\/www.youtube.com\/watch?v=vsKVXjHsdKg\">Butcher Knot<\/a> or <a href=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/83\/Surgeon's_knot_%28tying%29.jpg\">Surgeon&#8217;s Knot<\/a> &#8211; These are helpful knots that will &#8220;hold itself&#8221; when you use it with meat.&nbsp; Here is a link to an <a href=\"https:\/\/youtu.be\/qkKqO3LwXeg\">ULTRA ULTRA Slowdown<\/a> of a demo video by The Scott Rea Project.<\/li>\n<li>Put in baking pan (ribs down) with wine and beef stock<\/li>\n<li>Insert temperature probe that can be monitored from outside of a closed oven<\/li>\n<li>Bake at 500\u00b0 for 6 minutes per pound &#8211; (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes, 8 lb = 48 minutes, etc<\/li>\n<\/ol>\n<blockquote><p><span style=\"font-size: 12pt;\">WARNING:&nbsp; I prepared this two years ago and it worked out perfectly.&nbsp; This time, I followed it exactly and my Prime Rib reached 221\u00ba by 10:15.&nbsp; That was over an hour before expected.&nbsp; Monitor at least every 20 minutes.&nbsp; Better lukewarm at serving time, than cooked well-done.<br \/>\n<\/span><\/p><\/blockquote>\n<ol>\n<li value=\"19\">Prepare au jus vegetables and set aside<\/li>\n<li>Turn oven to 250\u00b0. Bake for approximately 20 minutes per pound &#8211; (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes&nbsp; <strong>. When internal temp gets to 115 degrees, keep oven door closed and turn off heat<\/strong><\/li>\n<li>Let rest 30-60 minutes in a closed (heat off, but still hot) oven<br \/>\nWatch internal temperature.<br \/>\n120\u00b0 equals rare;<br \/>\n125\u00b0 equals medium rare;<br \/>\n130\u00b0 equals medium;<br \/>\n135\u00b0 equals medium well &#8211; approaching sacrilege;<br \/>\n140\u00b0 DON&#8217;T DO IT&#8230; JUST DON&#8217;T DO IT.<\/li>\n<li>Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30&nbsp;minutes on the stovetop.<\/li>\n<li>While it cools, make your au-jus<\/li>\n<li>Cut meat into 3\/4 inch slices<\/li>\n<li>Top with au-jus and serve with a TBL of horseradish on the side<\/li>\n<li>Serve with <a href=\"https:\/\/www.grandpacooks.com\/recipes\/yorkshire-pudding\/\">Yorkshire Pudding<\/a> or potatoes<\/li>\n<\/ol>\n<p><strong>HORSERADISH SAUCE<\/strong><br \/>\n\u2022 1 TBL each &#8211; Morehouse prep horseradish, dijon mustard, sour cream<br \/>\n\u2022 Add salt, chives, black pepper, lemon juice or zest to taste<\/p>\n<p><strong>AU JUS<\/strong><\/p>\n<ul>\n<li>Strain drippings from roasting pan into measuring cup and allow to cool.<\/li>\n<li>In hot skillet, add one onion chopped fine and three cloves of garlic till softened.&nbsp; Put onion into roasting pan.&nbsp; Deglaze skillet with 1\/4 C red wine and pour into roasting pan<\/li>\n<li>Skim fat from drippings and pour back into roasting pan.<\/li>\n<li>Heat on medium heat over two burners to deglaze.&nbsp; If necessary, add 1\/4 C red wine, but it should not be necessary.<\/li>\n<li>Strain drippings\/broth back into hot skillet &#8211; discard solids<\/li>\n<li>Add 1 C beef broth mixed with 1 TBL corn starch<\/li>\n<li>Add a sprig of thyme and bring to a boil and cook until it thickens (8-10 minutes)<\/li>\n<li>Remove from heat and add 2 TBL butter.&nbsp; Stir until melted<\/li>\n<li>Add salt and pepper to taste<\/li>\n<li>Strain into serving cup &#8211; discard solids<\/li>\n<\/ul>\n<p><strong>SHOPPING TIPS<\/strong><\/p>\n<p><span style=\"font-size: 10pt;\">These are some great cuts of meat, but they can be expensive.&nbsp; Here are some options and the sale price that was available five days before Christmas:<\/span><\/p>\n<ul>\n<li><span style=\"font-size: 10pt;\">$15 USDA Prime Beef Bone-in Ribeye Roast &#8211; Large End &#8211; Full Retail Price<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$11 USDA Choice Beef Bone-in Ribeye Roast &#8211; Large End &#8211; Sale Price<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$8 USDA Bone in Standing Rib Roast<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$5 USDA Choice Beef Ribeye Roast<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$5 * USDA Choice Beef Bone-in Ribeye Roast &#8211; Small End<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$5 USDA Rump Roast<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$4 USDA Choice Boneless Beef NY Roast<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$3 USDA Choice Beef Boneless Eye of the Round<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$3 USDA Choice Beef Boneless London Broil<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$3 USDA Choice Beef Boneless Cross Rib (X)<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$3 USDA Choice Beef Boneless Top Round<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$3 USDA Choice Beef Boneless Bottom Round<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">$3 USDA Choice Beef Boneless Sirloin Tip (X)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 10pt;\"> (X) means it is only a marginal choice for this recipe.&nbsp; Better braised.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\"><strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2012\/01\/cuts-of-beef.jpg\">CLICK HERE TO EXAMINE DIFFERENT CUTS<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is not a quick recipe, but it is a good one that is very easy.&nbsp; Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page. INGREDIENTS *&nbsp; 1 large piece Bone in Prime Rib Roast &#8211; Large End (see list below) 3\/4 C red wine 2 C beef stock &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/prime-rib\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Robert&#8217;s Prime Rib&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172,205],"tags":[],"class_list":["post-4835","post","type-post","status-publish","format-standard","hentry","category-meat-to-eat","category-medallion-recipe"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4835"}],"version-history":[{"count":42,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4835\/revisions"}],"predecessor-version":[{"id":21894,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4835\/revisions\/21894"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}