In the Kitchen: Prime Rib - KLTV.com - Tyler, Longview, Jacksonville |ETX News

1/27/06

In the Kitchen: Prime Rib

Prime Rib

                       

 

Gather all ingredients before beginning recipe.

 

Equipment:  Mixing bowl, whisk, rubber gloves, roasting pan, oven, metal pan, cutting board, Knife, temperature probe or bi-therm

 

 

Ingredient                                                          Amount

 

Step 1

Prime Rib Rub                                       ½ cup per 6 # of prime rib

Step 2

Cooking – 300 degrees                                       As needed

Water                                                               2 cups

 

 

Options:

Rub:  Try using variations of the rub to make exciting dinner options for you and your guest. 

 

Service:  Using variations of the rub as mentioned above, buy a whole ribeye, cut it into three equal pieces and rub each piece with  a different rub and cook.  This will give everyone a chance to try three differently flavored meats during a meal.

 

 

Step 1

·          Create your rub using your favorite seasonings and a little bit of liquid.  

·          Using the rub make sure to cover then entire piece of meet you are cooking, including the bottom. 

·          Place seasoned piece of meat in the roasting pan and cover with plastic wrap.

·          Allow to sit at least 4 hours refrigerated, with the preference being overnight. 

Step 2

·           Preheat your oven to 300 degrees.

·          Adjust your shelves placing one shelf on the very bottom and one shelf in the center of the oven for the meat.

·          Using a metal pan, fill it with water and place it on the bottom shelf of the oven.

·          Place the roasting pan with meat in the oven uncovered. 

·          Using a stay-in-place thermometer or a bi-therm check the internal temperature of the meat every 30 minutes after the first hour of cooking.

·          Once meat is finished cooking remove from the oven.

Step 3

·          Once the Prime Rib is cooked to your desired doneness, carve into steaks of your desired thickness and serve.

 

Note:   140 – rare to medium rare

            150 – medium

            160 – medium well

            170 – well

 

*  The temperatures are a guide for your cooking determinations   

 

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