Last modified on 2007-09-16 22:42:01 GMT. 4 comments. Top.
Listen now to ChefsLine Chef Sara Gibb describe, step-by-step, how to cook prime rib perfectly. Here is a link to her recipe for Prime Rib with Wine Au Jus.
Carol from Chicago asks: “Happy Holidays. Can you tell me the right way to cook prime rib? Thank you.”
Last modified on 2007-12-11 18:00:49 GMT. 6 comments. Top.
how long to cook an entire standing rib roast at about 18 pounds, at what temperature, and what type of meat thermometer should I buy?
Last modified on 2008-10-30 17:42:23 GMT. 1 comment. Top.
Instructions for Grilling Prime Rib
Chef Cary Wolfson
INGREDIENTS
Prime rib roast
Bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and Pepper
Serve with sour cream horseradish sauce or freshly grated fresh horseradish root.
METHOD
Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper.
Remove rib roast from refrigerator 1 hour before cooking to allow it to come to room temperature. Light both sides of the grill, let it heat on high flame for 8-10 min.
Sear the roast on all sides until well browned. You’ll know the roast is ready to be flipped when it lifts from the rack easily (not sticking).
Turn one side of the grill off.
On the other side, turn the flame down to medium.
Move roast to the other side (this is the indirect cooking method).
Place roast with ribs down. (Like the photo) Turn roast so the ribs are pointing towards the heated side.
Close lid and roast for 1.5 hours, or more. Check roast after 1 1/2 hours with a meat thermometer.
You will want the internal temperature of the meat, when tested in two or three places without touching the bone to reach a minimum of 125 degrees for mostly rare and 135 degrees for a mostly medium rare roast.
When the roast reaches desired temperature, move to carving platter and cover loosely with aluminum foil. Allow the meat to rest at least 15 minutes before carving.
If your grill doesn’t have two sides, sear on all sides. Place roast, bone side down, on a sheet pan – a jelly roll that can take some heat, a shallow roasting pan, or a shallow disposable aluminum pan will do. Move to one side and continue to roast with the bones facing toward the center of the grill.
Notes:
If the roast starts to look darker than you’d like before it’s done, you can cover it with aluminum foil.
If some of your guests prefer their prime rib cooked to a higher temperature, such as medium, you can always throw a rib back onto the grill. So, after grilling, keep the lid of your grill closed. If roasting a slice, place on a baking sheet.
I am not too keen on ’smoky’ prime rib – but you might be! You can also place a pan of soaked wood chips on the heat.
Helpful equipment includes:
Insulated gloves, large tongs, and/or a large fork for moving the roast around.
Instant-read meat thermometer.
Baking sheet.
Timer.
Last modified on 2007-09-16 21:53:15 GMT. 1 comment. Top.
Listen now to Chef Cary’s audio cooking class, for Brenda, on how to season and prepare an eleven pound prime rib.
For another lesson, you might also listen to Chef Sara Gibb’s audio class, click here for Cooking Prime Rib 101.
Her Prime Rib Cabernet Au Jus is another great recipe from our chefs.
Give us a call Brenda, we can’t wait to help you with gravy!
Prime Rib Recipes and Menus
Last modified on 2008-12-10 20:55:11 GMT. 1 comment. Top.
Still haven’t decided on your Christmas dinner? Here are my favorites from our collection of chef recipes:
Appetizers
It’s always a good idea to have an appetizer just in case dinner takes longer than planned and you need to calm the mob. A delicious and elegant option is Gougères. These little French breads can be made a couple of days in advance and then warmed in the oven. Another make ahead appetizer/hors d’oeuvre is this delicious Smoked Salmon Mousse spread on crackers, toast points, or served in endive leaves. And if a sit down appetizer course is in your plans, Mussels in a Pernod Cream Sauce are a great start to a meal.
Entrée
Ham is always a festive holiday option and our Ham with Bourbon Currant Glaze is particularly good. On the other hand, some folks insist that only a roast Prime Rib is suitable for Christmas dinner, if you’re one of those folks, give this recipe a try. And, of course, there are the turkey people. The Gilded Fork’s High-heat Turkey is a bit of trouble to prepare, but in the end takes less time than the usual technique.
On the Side
Want a break from the usual mashed potatoes? These Dauphinoise Potatoes are a great choice. Or try my Mashed Sweet Potatoes with Maple Syrup & Bourbon. It’s an unusual and delicious alternative to that marshmallow thing. Whether you’re planning on turkey or ham, this Santa Fe Cornbread Stuffing is an outstanding side dish that adds the ‘kick’ often missing from a lot of traditional menus.
Dessert
No celebratory meal is complete without dessert, whether you want something as simple as Chef Robyn’s Minty Mistletoe Cookies or as elegant as this wonderful Cranberry Mousse. Or try Chef Jackie’s Eggnog Crème Brulee, a wonderfully smooth and creamy end to your holiday meal.
~ Chef Kevin Weeks
Last modified on 2007-12-18 17:21:49 GMT. 0 comments. Top.
Laurie in Stafford is looking for some new dishes to compliment her main course, a standing rib-roast.
Lucky for Laurie, I’m also cooking a rib roast and have been giving a lot of thought to just that question.
What follows is a description and link (to print and get recipes) to my
English Christmas Menu:
Canapes: Potted Shrimp and Smoked Salmon with Caviar
Mushroom Bisque with Creme Fraiche
Prime Rib
Braised Brussels Sprouts
Mashed Rutabaga with Triple Sec and Raisins
Yorkshire Pudding
Plum Pudding with Hard Sauce and Trifle
Perhaps the most traditional accompaniment is the Yorkshire pudding, which is actually a bread very similar to pop-overs. Here is a link to a good recipe.
The mashed rutabaga is easy to do – just peel and cube your rutabagas and then boil until tender. Mash it as you would potatoes with butter. Stir in about 3 tablespoons of maple syrup (be sure to use the real thing) and bourbon, and 2-3 tablespoons of horseradish. Use a touch of nutmeg and some salt for seasoning, then taste and adjust to suit your preferences.
The Brussels sprouts are equally easy and you can find a recipe on my Web site.
I hope you enjoy these dish ideas as much as I do. Happy Holidays!
Prime Rib Q & A
Last modified on 2008-09-03 20:35:54 GMT. 1 comment. Top.
Hello, I have a 15lb pre-cooked prime rib. I want to reheat it in a Nenco roaster. How long and what temp. do set it at?
Thanks,
Allan
Last modified on 2007-12-27 19:28:30 GMT. 1 comment. Top.
I put a 20 lb. prime rib in the freezer. I took it out 2 days ago to thaw out. It is still frozen. What can I do so we can have it for Christmas dinner?
Last modified on 2007-12-27 19:29:51 GMT. 1 comment. Top.
I have 2 roasts one is 7.8 and other 4.2 lbs. If I cook them at 30 min a lb do I add them together or do I cook for the 7.8 roast?
Last modified on 2007-12-22 00:25:23 GMT. 1 comment. Top.
I want to buy my prime rib today for Christmas Eve which is 5 days away. Normally I would freeze it, but I will be out of town until the 23rd. Will I have enough time to thaw completely to room temperature before cooking it on the 24th? Thank you
Last modified on 2008-06-24 20:28:07 GMT. 1 comment. Top.
I am cooking a 7 bone around 15 pound prime rib roast. The recipe I am using calls for temp of 220 degrees with kosher salt all over it. Can this be done in an electric roasting pan and if so will it take about same amount of time to cook of less than a conventional oven. I am guessing at that temp i am looking at around 5 hours for medium.
Last modified on 2007-12-17 14:39:48 GMT. 1 comment. Top.
How many pounds of prime rib to I need for 18 people?
Last modified on 2007-12-14 22:45:13 GMT. 1 comment. Top.
When cooking prime rib in roaster oven, do you cover or leave it uncovered while cooking?
Last modified on 2007-12-10 04:12:13 GMT. 5 comments. Top.
Can I cook a prime rib in an electric roaster? I need to transport it to another location for Christmas Dinner, about 40 minutes from home. How long will it take to cook?
Last modified on 2007-09-16 22:14:49 GMT. 0 comments. Top.
Sally in Torrance needs some help preparing a prime rib dinner for 14 people including dish ideas. For this large dinner party, you’ll want a prime rib roast with 5 ribs, weighing approximately 11-13 pounds. Your roasting time will be approximately 2 1/2 hours.
Following is a suggested Spring Prime Rib Dinner Menu and a podcast with step-by-step instructions on preparing prime rib roast. Please know that our chef team is standing by ready to assist you with a final menu, recipes, cooking tips, wine selection, and advice on how to prepare dishes in advance so you can really enjoy the experience of being hostess!
Audio Cooking Classes
Please listen to the enclosed Chef Erika’s “dinner party tips” podcast to discover her advice on how to develop a menu and cooking schedule that works for you.
Follow this link and enjoy Chef Sara’s step-by-step directions for preparing the perfect Prime Rib Roast. 
Menu
What follows is a lovely Springtime Prime Rib Dinner Party Menu developed by Chef Kevin Weeks. Of course, this menu is just one option – ChefsLine specializes in developing menus WITH you. Why not call us at 1-800-977-1224 so we can learn more about your style, favorite ingredients, skill level, and how much time you have to prepare your dishes?
Springtime Prime Rib Dinner Party Menu
Prime Rib
Rosemary Potato/Carrot Gratin.
Potatoes and carrots layered with fresh rosemary and Gruyere.Buttered English Peas with Mint.
Fresh English peas quickly sautéed in butter with fresh mint.Honey/Dijon Braised Beets
Roasted beets are quickly braised in Dijon mustard, chicken broth, and red wine vinegar.Orange Semolina Cake
A substantial cake made with semolina flour and infused with orange.
Last modified on 2007-12-14 22:59:36 GMT. 3 comments. Top.
Elliott in Reno is preparing a 4.8 pound rib roast in his roaster oven today. Elliot asked for great seasoning ideas, and we have our favorites.
If serving your roast au jus, we recommend rubbing the meat with a combination of equal parts of (about 2 Tablespoons each) salt, pepper, and sage.
We also of course recommend Chef Sara’s recipe and her rub. Here’s the link:
Link to Prime Rib Cabernet Au Jus recipe
If you are also serving a horseradish sauce, a rub of salt, pepper, and oregano would be fantastic.
Our friends at The Gilded Fork have a really unusual and tasy rub that is perfect for your meat and this time of year:
Aromatic Spiced Coffee Rub
Begin with a dried roast. Since you are using your electric roaster, rub the meat with olive oil. Take about 4 garlic cloves, slice thinly. Put small slices into the meat and insert garlic slivers. Rub your roast with your dried spices (see above).
Let your roast come to room temperature, about 1 hour.
Your electric roaster should be set to 325 degrees. Your cooking time will be between 26-30 minutes per pound, or between 2 hours and 2 hours 20 minutes.
Using a meat thermometer, your roast is ready to be removed from oven at 120-125 degrees for mostly rare, 130-135 degrees for a mostly medium rare roast.
Enjoy and do not hesitate to call us on the hotline for ideas for side dishes or help while cooking!
Horseradish Sauce
adapted: Food Network TV
INGREDIENTS
2 1/4 cup sour cream
3/4 cup mayonnaise
5-6 tablespoons prepared white horseradish, drained
5 tablespoons chopped fresh basil
3 tablespoon fresh lemon juice
3 teaspoon Worcestershire Sauce
METHOD
Mix all ingredients in bowl. Season with salt and pepper.
Last modified on 2007-09-16 22:28:57 GMT. 0 comments. Top.
Ellen in Ojai is making two 4-bone prime ribs and then transporting them to another location to be eaten 3 hours or more after they are cooked, and she wants to know how to keep them from overcooking during that time, especially since she wants one of them to be medium rare (of course she does!) She will not have access to the oven when she arrives, but she does have access to a gas grill. Will that work? And how does she keep them from overcooking?
Using a gas grill is a perfectly good option, Ellen. Sear your meats at home, pack as your normally do and then preheat your grill on arrival.
Listen now to Chef Cary’s instructions on preparing your prime rib in two different locations. It should work out very well.
Please do not hesitate to give us a call at 1-800-977-1224 to discuss this or other cooking techniques.
PS. The estimated cook time on location is 30 minutes.
PPS. Here is a link to a great Prime Rib with Cabernet Au Jus recipe.
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