Prime Rib / Rib Roast - Penny Lane Blog at Allrecipes.com - 317892

Penny Lane

Prime Rib / Rib Roast 
 
Dec. 18, 2013 8:38 pm 
Updated: Dec. 23, 2013 1:17 pm
Whatever you call it - we call it Prime eating!  Ribeye Roast, Prime Rib, Standing Rib Roast - we call it delicious! 

"Prime" generally refers to a grade of meat, not a cut of meat.   

In December 2010 I did a blog about the various method for making the perfect Rib Roast and my opinions of each method.
 
This year I decided to revamp that blog, update it and add it to BakingNana.com.
  
If you are looking for the perfect method for your roast, stop by and see my tips and tricks and opinions of various methods, including my opinion of Chef John's Perfect Prime Rib.  


Let me know if you have any questions I have not covered.   

Merry Christmas! 
 
Comments
Dec. 19, 2013 8:31 am
I'm a huge fan of Prime Rib and have cooked it in the oven, indirectly on the grill (very tricky)and on the rotisserie. My favorite is low and slow on the rotisserie which gives a tasty crust and a rare center. Your information is wonderful and I can incorporate several of your thoughts into my recipes. Thank you, Baking Nana!
 
Dec. 19, 2013 8:52 am
Good morning, Mike. I have done a small rib roast on the Weber, indirect and it was really good. I once did a whole rib roast on the rotisserie and I think I had the heat too high and it got done a lot faster than I expected and was more well done than I would have liked. Nobody else seemed to notice but me but I was miffed. You are absolutely right about that tasty crust, oh yum!
 
Dec. 20, 2013 8:49 am
Hi Penny! Check out "The Alpenhorn News" article for this week. Your review inspired this week's offering! Thanks so much. Randy and I traditionally have a ribeye roast for New Year's Eve in front of the fireplace - very romantic! Don't tell Stacie, though. She would cover her ears and sing " LA LA LA....". Adult children, eh?
 
Dec. 20, 2013 9:09 am
Hi Cathy! I will go check out your article right now. I love the idea of a romantic dinner in front of the fire. :)
 
leslie 
Dec. 22, 2013 11:55 am
I need a recipe for rib roast please someone help me"
 
Dec. 22, 2013 12:54 pm
Leslie - if you click on the links above it will take you to a variety of recipes. Not knowing how big your roast is and how you like to cooked makes it hard to suggest just one method.
 
Dec. 22, 2013 2:45 pm
Hey BN - - I enjoyed reading your cooking comparison for prime rib. I got a 3 rib standing rib roast for Thanksgiving and have bought another for Christmas dinner. I seasoned it and cooked it at a high temp for about 20-25 minutes and then turned the oven off and with the door left closed, let it cook for an additional 2 hours. It turned out very nice and I was satisfied with the taste - - but I would like to know what seasoning you use and your personal favorite cooking style for standing rib roast. Thanks -
 
Dec. 22, 2013 7:09 pm
I rub the standing roast with oil and other seasonings. Then put it in the oven at 325 as it is in there for 20 min. per pound. Turns out prefect. As Mashed Potatoes along with Yorkshire pudding is a must.
 
Dec. 23, 2013 1:16 pm
Hi luv2cook - personally I like salt, pepper and garlic to season my prime rib. The turn off the oven method will not work for me, but I have done it and loved it. I will do ours using the start at 450 reduce to 325 until done. Everyone likes their meat different in my family so this works well for us.
 
Dec. 23, 2013 1:17 pm
Hi Belle - I can't argue you with you - 325 is perfect but I rely on my thermometer and use time as a guide only.
 
 
 
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Baking Nana

Living In
Corona, California, USA

Member Since
Aug. 2009

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy

Hobbies
Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Music, Charity Work

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About Me
Every morning my granddaughter calls and says, "Good morning Nana. Whatcha doing? Are you baking Nana?" Hence my name, Baking Nana. I love to bake bread and never get tired of it. Yeast is additive! Visit me at BakingNana.com If you would like to contact me directly please use the 'Contact Me' on my site. http://bakingnana.com/contact-me/
My favorite things to cook
I go through phases, Asian for a while then Italian then on to something else. I love experimenting with new flavors and different spices. Some times my husband will ask if we will ever have "ordinary" food again. Once in a while I have to toss him a burger just to keep quite! Actually, he is a good sport and my favorite taste tester.
My favorite family cooking traditions
In our family if it is your birthday you get to choose the menu. We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional. Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes (the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.
My cooking triumphs
Mastering really great bread is probably my biggest triumph. I am always so pleased when I create a perfect Asian dish.
My cooking tragedies
There have been a few but none so horrible that I can't laugh about them now.
 
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