Herb Encrusted Standing Rib Roast (Prime Rib) Recipe - Master Rib Roast Thread (Combined Threads) (dressing, baking)

[gentlearts]

I agree, 1# per person.

[monkeywrenching]

I usually go with 1 rib per person. grill up a 15-20# prime rib and have enough for more people showing up and those that want more.

[Capt. Cave Man]

Originally Posted by OpenD

Wellllllll... maybe. At that price it almost certainly won't be Prime, and I didn't see anything to indicate it was. At that price it is most likely Choice beef, and the $7/lb is not that unusual for big cuts.

What seems to be driving these sales is that the horrendous drought we're in has driven a lot of stockmen to bring cattle to market in less than top condition, and much of the beef being sold right now is only of so-so quality.

Price alone tells you nothing.

Prime isn't sold in stores. It goes to the top restaurants. Choice and select is what we get. Prime rib is a generic term used for that cut, like band-aid.

$6/# for that cut is not bad at all, choice or select. I'm sure you can find it a hair cheaper, but I was just say'n what I'd do.

The drought has nothing to do with cattle in less than top condition and being of so-so quality. That would mean it would sell for less. What is driving up the prices is the price of feed, delivery, and packaging/labeling. And if there is a greater demand, that makes a huge difference. Supply and demand.

[oldhousegirl]

Hello everyone. Just found a tasty looking recipe from poster MB2 in 2007 that calls for red wine and mushrooms. I would love to make this for Christmas. We don't drink or eat mushrooms. Would the recipe taste radically different if I omitted these two ingredients?? Thanks!!




jkmewright....here's my recipe, and hope, anyone trying it, will be happy with it, just as much as I am.
It's NOT hard...because I keep on hearing from people, that they are shy of making a Standing Rib Roast, because they think it is complicated, and they will mess it up.
Beef Rib Roast or also Prime Rib, is one of the most forgiving roasts you can cook. It has sufficient fat on....so, even if you do cook it longer, it will never end up dry, and tasteless.
Start cooking with a meat thermometer....I highly and strongly recommend it, since every ones oven is different!

Here it is.....

1/2 cup chopped fresh parsley
1 tbsp. chopped fresh rosemary
3 tbsp. chopped fresh thyme, divided
1/4 cup = 1 tbsp. Dijon mustard
7-8 lbs. standing rib roast
1 1/4 tsp. salt, divided
olive oil
4 shallots, minced
4 cloves garlic, minced
20 oz mushrooms (shiitake or reg....any you like, create a good mix out of different ones) stems off, sliced
1/2 cup madeira, sherry or a good red whine
3/4 cup beef broth
1 tbsp. cornstarch
Left over, additional fresh herbs (optional)

Preheat oven to 450F.
Combine parsley, rosemary and 2 tbsp. thyme.
Rub mustard over fat side of beef roast; sprinkle with 1/2 tsp. salt.
Press fresh herb mix over mustard.

Place meat on rack set in roasting pan. Place meat in oven; reduce temperature to 350F.
Roast until meat thermometer inserted into center registers 135F (for medium rare), approx, 2 hours and 15 minutes.
Transfer to platter, let stand for 10 to 15 minutes before carving.
In nonstick skillet, heat oil over medium- high heat. Add shallots, garlic,; cook, stirring until mixture is slightly browned, approx, 1 minute.
Stir in mushrooms, and salt, stirring until they soften, approx. 4 minutes.
Stir in madeira, sherry or red wine and thyme, cook until most liquid is absorbed, approx. 3 min.
Stir in beef broth, boil about 3 minutes.
Stir together cornstarch and 1 tbsp. water.
Add to mushroom mixture, bring to a boil.
Cook until thick, approx. 1 min.
Garnish with fresh herbs, if desired!

[OpenD]

I have a far simpler recipe for standing rib roast:

Preheat oven to 450F.
Place meat on rack set in roasting pan. Place meat in oven; reduce temperature to 350F.
Roast until meat thermometer inserted into center registers 135F (for medium rare), approx, 2 hours and 15 minutes.
Transfer to platter, let stand for 10 to 15 minutes before carving.

Works like a charm. Everything else is just gravy. <heh>

[gentlearts]

I'm with OpenD. I would not gild the lily with an expensive piece of meat like prime rib. Salt, pepper, done. I don't want a bunch of herbs on mine. I'm ok with a few slivers of garlic inserted in the roast before roasting.

[nmnita]

We add only salt, pepper and a little garlic..I always have to do to Food Network to get the exact cooking time, but we place in pan on a rack, at 450% cook for about 45 min. turn the raoaster off or oven, whichever you use. let the roast sit a coupld of hours, then reheat, again at 450 just until it is heated. It comes out med rare; just the way our family likes it.

[Capt. Cave Man]

I like to do things different sometimes. Instead of the "same-ol, same-ol" its fun to try new ways to make a dish. I will say, though, that a rib roast(I've never had prime grade) is one that I've found to be best with alot of k.salt and more pepper than you think it needs.
The nice thing about adding other things is the flavor it gives the au jus. That is an important part.

But to answer your question, yes. Leave out the wine but might look for a non alcohol cooking wine.

Your recipe looks great, btw!

[nmnita]

couldn't find the recipe I use every year, I guess that will teach me, but I found Paula Deans and it abou the same: she said 1 hr at 375 degrees, let sit 3 hours and then reheat for 45 min at 375. The one I used was 425 and I think it only sat about 2 hours..The important thing: do not open the oven door or the roaster pan regardless...

[oregonwoodsmoke]

I'm not going to try it because I don't want to cover up the flavor of my expensive roast.

I don't see much point in making a mushroom wine sauce without the mushrooms or the wine. The sauce is cooked, so there won't be any alcohol left in it.

Let me make a suggestion before you do this to a very expensive cut of meat. But yourself 1 ribeye steak and reduce the recipe until the amount of seasoning is right for that weight of meat. Give the recipe a trial run.

Thyme, red wine, and red meat can be a very good combination. I like it with venison. But those are strong flavors for a standing rib roast. I do mine with a twist of black pepper and a couple of cloves of garlic pushed into slits in the fat. decades ago, I used to eat prime rib (real prime grade rib) baked in rock salt at the casinos in Las Vegas. I've never seen any recipes for a roast cooked that way. It was sure spectacular. A great big slab of meat on the bone.