AnimalBabe
12-19-2011, 05:12 PM
Hi all! I am planning on making a Prime Rib (or I guess it'll be an Eye Roast) for Christmas dinner. Let me say, I never make Christmas dinner and rarely make large meals by myself for company, so I really need advice. I tried making a small version of this recently for my husband and me since I had never cooked one before, but I got it without the bones and I think that was a mistake. I would like to make one this time with the bones and it will be for at least 4 people (possibly 4 adults and 2 kids). This is what I've read and am planning to do so far, but if anyone makes this routinely and has suggestions or thinks I shouldn't do something please advise. Thanks so much! I really don't want to ruin such an expensive cut of meat!!
*Size? 3 ribs?? (from the small/loin end)
*I read I should ask the butcher to cut off the rib bones and then tie them back on so it makes it easier to cut later..is that right? Do they mind doing that?
1. Let stand at room temp for 2 hrs (I read this makes it cook more evenly)
2. Do you salt it? (Some recipes say no b/c it takes out the juices, some say use kosher salt)
3. Rub with olive oil or butter? Also, sprinkle with ground pepper, rosemary, and garlic
4. I'm planning on putting carrots, celery, and onions in the bottom of the roasting pan--I never knew, should these be pushed to the sides of the pan, does it matter??
5. Cook fat side up/ribs down at 450 degress for the first 15 mins OR sear all sides in a pan (which is better? My husband wanted more of a crust last time when I had not used the stovetop)
6. Then reduce oven temp to 325 degrees and cook 13-15 mins/lb..I want it to be medium I think (I don't like bloody meat), so take out at 135 degrees??
7. Let rest 15-20 mins and make gravy (now I don't know quantities at all..but I read to use 2 tablespoons of the fat only, then add beef stock and red wine and bring to a boil, then season with salt and pepper)
8. Do you thicken your gravy? I read to serve it with an au jus, but I think I'd prefer a normal gravy.
THANK YOU!
*Size? 3 ribs?? (from the small/loin end)
*I read I should ask the butcher to cut off the rib bones and then tie them back on so it makes it easier to cut later..is that right? Do they mind doing that?
1. Let stand at room temp for 2 hrs (I read this makes it cook more evenly)
2. Do you salt it? (Some recipes say no b/c it takes out the juices, some say use kosher salt)
3. Rub with olive oil or butter? Also, sprinkle with ground pepper, rosemary, and garlic
4. I'm planning on putting carrots, celery, and onions in the bottom of the roasting pan--I never knew, should these be pushed to the sides of the pan, does it matter??
5. Cook fat side up/ribs down at 450 degress for the first 15 mins OR sear all sides in a pan (which is better? My husband wanted more of a crust last time when I had not used the stovetop)
6. Then reduce oven temp to 325 degrees and cook 13-15 mins/lb..I want it to be medium I think (I don't like bloody meat), so take out at 135 degrees??
7. Let rest 15-20 mins and make gravy (now I don't know quantities at all..but I read to use 2 tablespoons of the fat only, then add beef stock and red wine and bring to a boil, then season with salt and pepper)
8. Do you thicken your gravy? I read to serve it with an au jus, but I think I'd prefer a normal gravy.
THANK YOU!