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Old 08-04-2019, 10:18 PM
 
Location: Redwood Shores, CA
118 posts, read 33,583 times
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At about $50 for a person just for the meat alone, it's getting too expensive to eat prime rib at restaurants for a family of 6. I want to try roasting myself at home.

I know it will take a few tries to get successful results. Does anyone have a proven home recipe for me to start trying?

What is the minimal size i can try with?
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Old 08-04-2019, 10:34 PM
 
Location: Kaliforneea
1,294 posts, read 967,662 times
Reputation: 2167
I would recommend Youtube for instructional videos. full motion narrated video is worth 10,000 words.
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Old 08-05-2019, 02:47 AM
 
18,445 posts, read 23,693,106 times
Reputation: 34690
if you have never done one then go basic......don't high eat and shut off oven....ovens vary ..I've heard 100's of horror stories....

preheat oven 325 and cook 18-20 minutes per pound...…

use a cooking thermometer and take out at 125-128 and let the roast set on the counter for 20 minutes.....do NOT use tinfoil while cooking and do NOT use tinfoil after you remove roast- the roast will keep cooking when you remove it to 135 -140 for medium rare.

keep it simple.,,, before you cook … rub with garlic oil and ...then rub salt pepper garlic all over

serving size.. figure 1lb per person for bone in ribs and 1/5-3/4 for boneless... ribs ….. high or low depends how many kids/vegans are over..


wait for these roasts to go on sale unless you have a favorite butcher or one in the family..
target "choice" grade the cheapest may be buying the whole 7 rib sub primal ...they weigh around 20-22lbs.... if this is way too large then buy a bone in roast...….if you can afford it buy the prime grade...…..this will be around $9-18.lb depending where you buy it and if its on sale.
I would encourage you to take 5 minutes... call places that sell meat that still have butchers.... ask for a bone in rib eye roast .. what is the cost per pound?
I have independent stores (not a chain) and I can sell at any cost I want to.....chain stores are locked into prices.... if the market is low I can charge you low cost.....particularly if I think you are a new customer.

also ask to "bone & tie" they will remove from the bone and tie back on.....much much easier carving....

if you see bone in rib eye choice grade on sale for 5.99lb- 8.99lb then I would call and ask them to cut exactly what you want..

no big secret to cooking these....just try not to overcook...… if someone likes medium or medium well done.... just slice them off the end slice...
keep roast uncovered no tinfoil.....if using tinfoil it will steam it and will taste more like a chuck roast than rib roast..

Last edited by mainebrokerman; 08-05-2019 at 03:20 AM..
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Old 08-05-2019, 04:55 AM
 
Location: SE Florida
1,285 posts, read 326,573 times
Reputation: 3075
My oven method is to let the roast come to room temperature first. Then pre-heat the oven to 500F. Season the roast, place it on a rack in a roasting pan. Place it in the pre-heated oven for 5 minutes, then reduce the heat to 200F and cook for 1 hour per pound. This method also works for other beef roasts.
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Old 08-05-2019, 05:22 AM
 
Location: Bella Vista, Ark
72,379 posts, read 84,165,341 times
Reputation: 42186
Quote:
Originally Posted by mainebrokerman View Post
if you have never done one then go basic......don't high eat and shut off oven....ovens vary ..I've heard 100's of horror stories....

preheat oven 325 and cook 18-20 minutes per pound...

use a cooking thermometer and take out at 125-128 and let the roast set on the counter for 20 minutes.....do NOT use tinfoil while cooking and do NOT use tinfoil after you remove roast- the roast will keep cooking when you remove it to 135 -140 for medium rare.

keep it simple.,,, before you cook rub with garlic oil and ...then rub salt pepper garlic all over

serving size.. figure 1lb per person for bone in ribs and 1/5-3/4 for boneless... ribs .. high or low depends how many kids/vegans are over..


wait for these roasts to go on sale unless you have a favorite butcher or one in the family..
target "choice" grade the cheapest may be buying the whole 7 rib sub primal ...they weigh around 20-22lbs.... if this is way too large then buy a bone in roast....if you can afford it buy the prime grade.....this will be around $9-18.lb depending where you buy it and if its on sale.
I would encourage you to take 5 minutes... call places that sell meat that still have butchers.... ask for a bone in rib eye roast .. what is the cost per pound?
I have independent stores (not a chain) and I can sell at any cost I want to.....chain stores are locked into prices.... if the market is low I can charge you low cost.....particularly if I think you are a new customer.

also ask to "bone & tie" they will remove from the bone and tie back on.....much much easier carving....

if you see bone in rib eye choice grade on sale for 5.99lb- 8.99lb then I would call and ask them to cut exactly what you want..

no big secret to cooking these....just try not to overcook... if someone likes medium or medium well done.... just slice them off the end slice...
keep roast uncovered no tinfoil.....if using tinfoil it will steam it and will taste more like a chuck roast than rib roast..
My dad who was a great cook his like you are recommending. On the other hand, I have started doing mine the high heat, then turn off and it always comes out perfectly. I do agree the most important thing is not to overcook it
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Old 08-05-2019, 08:02 AM
 
Location: McAllen, TX
3,677 posts, read 2,451,326 times
Reputation: 4368
I like Chef John's method, it has worked for me.

https://foodwishes.blogspot.com/2008...beef-with.html
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Old 08-05-2019, 08:13 AM
 
335 posts, read 91,118 times
Reputation: 883
Idiot proof is to get the internal temp right - and to do that just get yourself a constant read/probe thermometer - like a Maverick.

Just make sure the probe *tip* is dead center in the thickest portion, the oven door will still seal and close over the cable with no heat leakage.

Take the meat out when the probe reads 125F. Rest the meat, slice it, eat it.
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Old 08-05-2019, 08:26 AM
 
Location: Living near our Nation's Capitol since 2010
2,178 posts, read 2,929,604 times
Reputation: 5851
I have tried all sorts of methods of cooking a prime rib of beef. After years of experimenting, I think I have found the very best way. See link: https://www.chowhound.com/recipes/sl...b-au-jus-30234

This method works well for a number of reasons. If you start the roast and cook it mostly at very low heat, it avoids a well-done ring on the outside and sometimes too rare on the inside. In other words, in other methods, sometimes the higher heat overcooks the outer portion, which makes for dry and tough portions. This slow method allows the heat to penetrate the roast evenly. Then, at the very end, you put the roast back into a VERY high heat oven. It crisps and browns the exterior without overcooking it. This way of cooking the beef results in a very juicy and evenly cooked roast. The juices in the pan make perfect gravy, too. Delicious!

At the price of this cut of beef, we want the best results. I like it this way.
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Old 08-05-2019, 08:47 AM
 
Location: South Bay Native
13,469 posts, read 22,054,672 times
Reputation: 23965
Several years ago I was in the same shoes. Had no idea how to do it, and didn't want to ruin $50 worth of beef.

Someone on CD Food suggested this link - worked perfect from the first go. The linked recipe for Yorkshire pudding was the same - perfect from the first time.

https://www.seriouseats.com/recipes/...ef-recipe.html

ETA - here is the thread from a few years ago, several people posted good ideas here:

Festive, delicious ways to serve bone in ribeye roast?

Last edited by DontH8Me; 08-05-2019 at 08:55 AM..
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Old 08-05-2019, 12:26 PM
 
Location: Myrtle Creek, Oregon
12,462 posts, read 12,652,121 times
Reputation: 19786
Quote:
Originally Posted by Dogboa View Post
My oven method is to let the roast come to room temperature first. Then pre-heat the oven to 500F. Season the roast, place it on a rack in a roasting pan. Place it in the pre-heated oven for 5 minutes, then reduce the heat to 200F and cook for 1 hour per pound. This method also works for other beef roasts.
That's my method too. I never cook rib roast at over 275. For seasoning I will slice sharp flavored garlic cloves and slip them into slits in the meat. The initial high heat seals in the juices and makes a very flavorful roast.

The secret to a good rib roast starts with the meat. It must be at least USDA Choice, and USDA Prime is better. If it's not well marbled, it will taste no better than a sirloin roast.
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