@maxthemeatguy: The Perfect Prime Rib… This is why I always remove the bones and cook separately: -The bones act as a heat barrier. Removing them allows the top and bottom to cook evenly. -The bones will be more flavorful with better bark since they are exposed to seasoning and heat on all sides. -Without the bones, we develop flavorful bark on all sides of the prime rib. Prime Rib Recipe: 1.Remove silverskin and trim rib roast 2.Remove bones by following curve with knife 3.Tie roast with butchers twine. Don’t go too tight, it will slightly expand while cooking 4.Season roast and ribs with a coarse rub like Montreal steak seasoning or my McCormick X-tra coarse seasoning 5.Leave in fridge uncovered overnight to dry brine (or at least 1 hour) 6.Remove from fridge and apply paste (recipe below) over all sides of prime rib 7.Place roast and ribs into a 250F oven or smoker, try to have roast in the middle of the oven 8.Remove once roast hits 123F internal for rare/medium rare and 133F for closer to medium 9.At this point the ribs should be fully cooked, but leave in oven during the rest if they aren’t quite tender 10.Rest prime rib for 30 min (1 hour maximum) then place back into oven at the highest temp, searing for 5 to 10 min. Remove as soon as color looks good. 11.Immediately slice, serve with horseradish sauce Horseradish Paste: -2 tbsp Mayo -1 tbsp Mustard -1 tbsp Prepared Horseradish -1 tbsp Worcestershire sauce -2 Garlic gloves chopped -1 tsp Fresh rosemary chopped -1 tsp Fresh thyme chopped Creamy Horseradish Sauce: -2-3 tbsp Horseradish -1/4c Sour cream -1 tsp Dijon mustard -1 tbsp Mayo -1 tbsp Chopped chives -Dash of cayenne Notes: -this was a 10lb bone-in prime rib. Adjust paste according to size of prime rib -this recipe works great if cooking a boneless prime rib #primerib #holidays #mediumrare

Max The Meat Guy

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Tuesday 17 December 2024 19:28:52 GMT