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I picked up a 5.5 LB choice ribeye roast, bone in, for Christmas. Usually we just do the turkey or ham for Christmas so I'm not sure yet what to do with the roast. Truth be told I've only once before did a roast like this so any tips on how to prep, marinade, season, rub, etc and prepare this gorgeous piece of beef? We like it done medium! Thanks in advance for any and all feedback.
The beauty of those roasts is that they need very little in the way of prep or seasoning. Just give a good coat of kosher salt and cracked black pepper and roast bone side down. Make sure you bring it to room temperature before cooking. Place the roast in a pre-heated 450 degree oven for 15 minutes and then turn it down to 350. For medium doneness, cook 18 minutes per pound. Make sure you let it rest for 10-15 minutes before carving.
That sounds like a good excuse to make Yorkshire Pudding.
Ok, my good friend has a British brother in law and recently asked if I had ever had Yorkshire pudding. Answer - no, never! What is it, how does it work? I seem to remember reading that it is some kind of starchy thing that's purpose is to soak up the drippings from a roast. Have you done this before?
I made prime rib a few days ago using a REALLY simple recipe. Got it out of the refrigerator; rubbed it with olive oil; seasoned it with salt & pepper & minced garlic & thyme; let it sit that way for about an hour (had to stick it in the microwave, turned off of course, so my kitties wouldn't jump up on the counter for a snack!); then roasted it at 450 for 15 minutes, then another 30 minutes or so (that's an extra ~12 minutes per pound, as it was small, just about 2.5 lbs.) at 325, then let it rest for another 15 minutes. That was for medium-rare, NOT medium.
It was delicious!! There were only 2 of us but no leftovers!!
Oh, and Yorkshire pudding? My mom is British so I had it growing up -- I always just thought of it as "soggy bread" so didn't like it much, although I probably would if I had it now as an adult. Here's a recipe for you: Yorkshire Pudding Recipe - Allrecipes.com . Let us know how it turns out!
Ok, my good friend has a British brother in law and recently asked if I had ever had Yorkshire pudding. Answer - no, never! What is it, how does it work? I seem to remember reading that it is some kind of starchy thing that's purpose is to soak up the drippings from a roast. Have you done this before?
We love Yorkshire Pudding, but it rarely turns out well the first time someone makes it. An easier version of Yorkshire Pudding, and one that can easily turn out great the first time, are popovers. I use this recipe for popovers...
I picked up a 5.5 LB choice ribeye roast, bone in, for Christmas. Usually we just do the turkey or ham for Christmas so I'm not sure yet what to do with the roast. Truth be told I've only once before did a roast like this so any tips on how to prep, marinade, season, rub, etc and prepare this gorgeous piece of beef? We like it done medium! Thanks in advance for any and all feedback.
Karen in nh has a good recipe
here is my 2 cents...
bring roast to room temp (put on counter 45 mins before cooking)
preheat oven to 325...
cook 15-18 mins per lb
using a cooking thermometer if you want medium rare ....cook to 130f take out and let set on counter for 15-20 minutes before serving...for medium take out around 135-140f
do not use any tinfoil,,,,do not tent after you take out of oven,,,,, just season roast and cook uncovered
if you see twine/string around roast- it has been boned and tied already,,,,, (taken off bone and tied back on)
after its cooked....just cut string/twine then carve
if their is no string/twine around roast,,,,,, after it is cooked...you will have to cut roast off bone....then carve/slice
enoy the roast,,,it is a treat, has great flavor...!!!
those bones are my favs....so much flavor
we made over 150 beef rib roasts today for special orders .....
some awesome looking well marbled beef
I made prime rib a few days ago using a REALLY simple recipe. Got it out of the refrigerator; rubbed it with olive oil; seasoned it with salt & pepper & minced garlic & thyme; let it sit that way for about an hour (had to stick it in the microwave, turned off of course, so my kitties wouldn't jump up on the counter for a snack!); then roasted it at 450 for 15 minutes, then another 30 minutes or so (that's an extra ~12 minutes per pound, as it was small, just about 2.5 lbs.) at 325, then let it rest for another 15 minutes. That was for medium-rare, NOT medium.
It was delicious!! There were only 2 of us but no leftovers!!
Oh, and Yorkshire pudding? My mom is British so I had it growing up -- I always just thought of it as "soggy bread" so didn't like it much, although I probably would if I had it now as an adult. Here's a recipe for you: Yorkshire Pudding Recipe - Allrecipes.com . Let us know how it turns out!
Ok...now for the stupidest question of the year from me.... When you go to Costco or smiths, what is the prime rib called? I've never seen a package say prime rib.
Ok...now for the stupidest question of the year from me.... When you go to Costco or smiths, what is the prime rib called? I've never seen a package say prime rib.
That is NOT a stupid question at all! Honestly, I almost always have to look up various cuts of beef when I see them listed for sale in my grocery stores' weekly circulars ... I certainly don't have the different cuts memorized. (And it's more confusing because "prime" also means something in terms of grades of beef, but apparently that is NOT what the "prime" in "prime rib" means.) I used to think "steak was steak" and I would try to cook, say, a shoulder cut the same way I would cook a t-bone, and it didn't work (I would wonder why my stove-top steak came out tough instead of tender and delicious) -- and now, at least, I know why. (I also now know which cuts to cook in my slow cooker, where they typically turn out AMAZING!)
Anyway, what I bought is labeled as "rib roast large end," and I figured it was what I normally call "prime rib" (and what I've eaten in restaurants as "prime rib") because it typically goes on sale, where I live anyway, at holiday time. You can also tell a lot by looking at it: it has both bone and a LOT of fat in it, which gives it terrific flavor. Here's a photo of one I cooked a week or two ago, BEFORE I put it in the oven (you can see all the fat):
It was fantastic!! I've bought a bunch of prime rib roasts in the past couple of weeks because they've been on sale -- even at the sale price, they are more expensive than what I usually eat, but they are SO delicious, it's fun to have them when company comes over (or by myself as a special treat!).
Virtually all of my local New England chain grocery stores have had "prime rib" on sale recently for $5.77-$5.99/lb., when it is normally $11/lb. and up. My local grocery store also has "rib roast small end" on sale for $6.27/lb. -- I assume the "small end" is a bit more tender than the "large end," although Mainebrokerman will hopefully chime in -- he's worked in the meat industry for years (decades?) and has answered a ton of questions for me over the years!
Ok...now for the stupidest question of the year from me.... When you go to Costco or smiths, what is the prime rib called? I've never seen a package say prime rib.
id like to answer this
a "prime rib" means a rib eye roast,,,,, it can be bone in rib eye roast or boneless rib eye roast
a standing rib roast and a bone in prime rib means the same thing
its a good question because it can be confusing..
you don't see it marked "prime rib" because prime is a grade of beef.... (top grades are prime, then choice, then select, prime grade has rich marbling,,,for flavor)
most rib roasts in grocery stores are "choice grade"
anyways back to the roast,,,,,, a whole rib portion of the critter has 7 ribs,,,,between the chuck and the loin
years ago (and some places still do) will separate a large end from a small end - the large end (closer to the chuck) use to contain a large cap that was quite fatty and would cost .50lb less per pound than the small end (closer to the loin)
here is a rib roast bone in
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