I picked up this 20 pounder at Costco last night. This is my all-time favorite holiday meat. I’m going to: (1) cut the bones back but leave them attached; (2) use string and wrap it to keep the bones from falling off while cooking; (3) cover it in Johnny’s seasoning; (4) spin it in a rotisserie until medium rare; (5) let it sit for 15 to 20 minutes before slicing into it; and then (5) eat till I’m one wafer from exploding. Nothing too fancy, but I’m positive that unless something goes drastically wrong, it is going to be fantastic.
So, how do you all cook a prime rib roast?
Alternatively, what is your holiday-favorite meat and how do you prepare it?
I’m lazy. The only way I’ve ever done it is to buy the pre-seasoned prime rib kits from Costco and follow the direction. The directions are something like cook it in the oven for 20 minutes at 500F then drop the temperature to 250 and cook for another two hours. It does always come out terrific. Better than the prime rib I had at a fancy restaurant on friday night.
Prime rib is nice, but I’ve had so many bad prime rib dinners I usually go to sirloin, however…
Pernil, AKA Puerto Rician pork. Rub dry spices, lots of adobe, wet rub sofrito, stab chunks of garlic, cook until you can cut it with a dish.
I just learned pork has the best amino acid profile for protien synthesis, slightly better than beef, who da’ thunk!?!
So is that an actual prime cut of beef? Everybody calls them prime rib even though the technical name is a standing rib roast. I know Costco specializes in choice beef for most of their stuff.
[quote]strungoutboy21 wrote:
So is that an actual prime cut of beef? Everybody calls them prime rib even though the technical name is a standing rib roast. I know Costco specializes in choice beef for most of their stuff.[/quote]
It has the sticker, yep.
[quote]on edge wrote:
[quote]jjackkrash wrote:
So, how do you all cook a prime rib roast?
[/quote]
I’m lazy. The only way I’ve ever done it is to buy the pre-seasoned prime rib kits from Costco and follow the direction. The directions are something like cook it in the oven for 20 minutes at 500F then drop the temperature to 250 and cook for another two hours. It does always come out terrific. Better than the prime rib I had at a fancy restaurant on friday night.[/quote]
This is very similar to how I cook all of my beef roasts, but I’ll keep it at 500 for a bit longer if it is a large roast and then just turn the oven off and KEEP THE DOOR CLOSED for a few hours.
I have a chart somewhere with the times per pound. I season with a light coat of olive oil and liberal amounts of Montreal Steak Seasoning, which is basically coarse salt and pepper. Works well for other type of beef roasts too.
This will be my Christmas dinner as well. jjackkrash’s way sounds better than mine, but I lack a rotisserie.
I’m lazy. The only way I’ve ever done it is to buy the pre-seasoned prime rib kits from Costco and follow the direction. The directions are something like cook it in the oven for 20 minutes at 500F then drop the temperature to 250 and cook for another two hours. It does always come out terrific. Better than the prime rib I had at a fancy restaurant on friday night.[/quote]
I’d like to try cooking it this way, but I just can’t get away from the rotisserie. I just love watching the fat melt and drip around the roast while it spins.
[quote]strungoutboy21 wrote:
So is that an actual prime cut of beef? Everybody calls them prime rib even though the technical name is a standing rib roast. I know Costco specializes in choice beef for most of their stuff.[/quote]
This one is, in fact, prime beef. Although I’ve had some great rib roasts that were labeled “choice.” The rotisserie really does a good job with a bone-in-standing rib roast whether it is choice or prime; I think the key is keeping the bones on it while it spins.
(As far as Retailers are concerned here in Canada, Prime Rib and Standing Rib are the same thing…so they usually go with Prime Rib 'cause it sounds better)
[quote]strungoutboy21 wrote:
So is that an actual prime cut of beef? Everybody calls them prime rib even though the technical name is a standing rib roast. I know Costco specializes in choice beef for most of their stuff.[/quote]
It has the sticker, yep.
[quote]on edge wrote:
[quote]jjackkrash wrote:
So, how do you all cook a prime rib roast?
[/quote]
I’m lazy. The only way I’ve ever done it is to buy the pre-seasoned prime rib kits from Costco and follow the direction. The directions are something like cook it in the oven for 20 minutes at 500F then drop the temperature to 250 and cook for another two hours. It does always come out terrific. Better than the prime rib I had at a fancy restaurant on friday night.[/quote]
This is very similar to how I cook all of my beef roasts, but I’ll keep it at 500 for a bit longer if it is a large roast and then just turn the oven off and KEEP THE DOOR CLOSED for a few hours.
I have a chart somewhere with the times per pound. I season with a light coat of olive oil and liberal amounts of Montreal Steak Seasoning, which is basically coarse salt and pepper. Works well for other type of beef roasts too.
This will be my Christmas dinner as well. jjackkrash’s way sounds better than mine, but I lack a rotisserie.
[/quote]
Ronco Super Showtime Pro. I’ve had a 22 pound rib roast in it. Leg of lamb is fantastic in it as well. My wife picked it up a while back and I love it.
[quote]pushharder wrote:
I’m drooling as we speak.
I double dog dare ya to invite me over.[/quote]
One of these days when you are over the hill we’ll have to spin one. Our specific holiday plans are in flux right now or I would extend an invite. My wife, mother, and sisters can’t seem to agree on a dinner location or time.
[quote]TheKraken wrote:
Prime rib is nice, but I’ve had so many bad prime rib dinners I usually go to sirloin, however…
Pernil, AKA Puerto Rician pork. Rub dry spices, lots of adobe, wet rub sofrito, stab chunks of garlic, cook until you can cut it with a dish.
I just learned pork has the best amino acid profile for protien synthesis, slightly better than beef, who da’ thunk!?![/quote]
I’ve had some bad prime-rib dinners as well, but never once when it was a bone-in that I picked out and that I cooked in my rotisserie myself. I must say, however, that I’ve also done a few stuffed pork tenderloins in the rotisserie that were heavenly.
I only picked up a 10lb rib roast which I will throw in the over xmas morning. Only planning on a smear of olive oil, salt, cracked pepper, and a pinch of garlic. I’m hoping it comes out great- I haven’t given myself a lot of time to become a master griller yet so there is room for error.
