Welcome to City-Data.com Forum!
U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 08-04-2019, 10:18 PM
 
Location: Redwood Shores, CA
1,651 posts, read 1,278,500 times
Reputation: 1605

Advertisements

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?
Reply With Quote Quick reply to this message

 
Old 08-04-2019, 10:34 PM
 
Location: Kaliforneea
2,518 posts, read 2,041,433 times
Reputation: 5258
I would recommend Youtube for instructional videos. full motion narrated video is worth 10,000 words.
Reply With Quote Quick reply to this message
 
Old 08-05-2019, 02:47 AM
 
19,963 posts, read 30,065,923 times
Reputation: 40008
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..
Reply With Quote Quick reply to this message
 
Old 08-05-2019, 04:55 AM
 
Location: SE Florida
1,934 posts, read 1,066,008 times
Reputation: 4826
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.
Reply With Quote Quick reply to this message
 
Old 08-05-2019, 05:22 AM
 
Location: Bella Vista, Ark
77,772 posts, read 104,303,611 times
Reputation: 49248
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
Reply With Quote Quick reply to this message
 
Old 08-05-2019, 08:02 AM
 
Location: McAllen, TX
5,947 posts, read 5,415,729 times
Reputation: 6741
I like Chef John's method, it has worked for me.

https://foodwishes.blogspot.com/2008...beef-with.html
Reply With Quote Quick reply to this message
 
Old 08-05-2019, 08:13 AM
 
4,291 posts, read 2,161,106 times
Reputation: 9182
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.
Reply With Quote Quick reply to this message
 
Old 08-05-2019, 08:26 AM
 
Location: Living near our Nation's Capitol since 2010
2,218 posts, read 3,441,905 times
Reputation: 6035
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.
Reply With Quote Quick reply to this message
 
Old 08-05-2019, 08:47 AM
 
Location: South Bay Native
16,226 posts, read 27,321,462 times
Reputation: 31487
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:

//www.city-data.com/forum/food-...ne-ribeye.html

Last edited by DontH8Me; 08-05-2019 at 08:55 AM..
Reply With Quote Quick reply to this message
 
Old 08-05-2019, 12:26 PM
 
Location: Myrtle Creek, Oregon
15,293 posts, read 17,598,845 times
Reputation: 25230
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.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:


Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes

All times are GMT -6.

© 2005-2024, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Contact Us - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37 - Top