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Just Simply Good Stuff! Prime Rib Rub Recipes For Tacos,Prime Rib,Venison &Amp; Steak

Holiday Prime Rib RoastPrime Rib Rub1 Prime Rib Roast 7-8 lbs (or about 4-5 ribs)DirectionsAsk the butcher for the small end of the Prime.Season generously on all sides with our Prime Rib Rub,Place Roast bone side down in a hot pre-heated oven at 450 degrees for 15 minutes.Reduce the oven temperature to 250 degrees and cook about 20 to 30 minutes per chúng tôi the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 130 degrees for rare, 140 for medium rare or 150 degrees for medium.Cover the roast loosely with aluminum foil and let sit for 1/2 hour. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the chúng tôi Simply Smokin! Prime Rib7-8 lb Prime Rib RoastPrime Rib Rub amount determined by roast size2 tsp Smoky Mesquite salt2 oz Apple Wood or favorite smoking woodDirectionsSeason Prime Rib Roast with JSGS Prime Rib Rub on all sides, Sprinkle lightly with Smoky Mesquite Salt on all sides. Place Roast in Smoker. Add Apple Wood or your favorite wood according to mfg…. Read full this story

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How To Make Classic Prime Rib: The Simplest, Easiest Method

Here’s how to fall in love with prime rib roast: Cover the whole thing in salt and let it slowly perfume the whole house as the interior cooks to juicy, rosy perfection while the exterior develops a deep mahogany crust. Let it rest a while out of the oven while you pour wine and welcome friends and family. Serve slices of the roast with a swipe of homemade horseradish cream and a platter of golden roasted potatoes. Then take a moment to relish what you’ve just accomplished: a restaurant-quality holiday dinner prepared with ease in your home kitchen.

Why Prime Rib Is the Best Holiday Roast

Prime rib roast’s promises cannot be understated. Standing tall on a serving platter ready to be carved, its dark, crisp exterior promises a tender, rosy interior full of intense beefy flavor. Partner this special-occasion cut of beef with good wine and classic sides and you’re on your way to a classic holiday meal.

If you’re investing your time and money into making a prime rib roast at home, you’ll want some reassurance that your efforts will be rewarded. This simple, easy method is just that: a straight-forward promise of perfection.

Prime rib roast is sometimes called standing rib roast and refers to the 6th to 12th rib section of the rib primal from a beef cow. There’s some confusion as to whether prime rib can only be called “prime” if it is graded as such using the USDA grading standards of “prime,” “choice,” or “select.”

For our purposes, prime rib roast refers specifically to this cut and not the grading. Although for fun you could spend a pretty penny and get yourself a prime prime rib roast, but most are bought and served by restaurants.

Is Prime Rib the Same as Ribeye?

Ribeyes are steaks cut from the prime rib, while a whole prime rib is composed of six ribs. It can weigh anywhere from 12 to 16 pounds.

How Should I Cook the Prime Rib?

This method can be used for a smaller 3- to 4-bone roast or a larger 6- to 7-bone roast, with times adjusted accordingly. Plan on one pound of bone-in prime rib per person.

The roast cooks for about 1 1/2 to 2 hours depending on its size, but be sure to remove the roast from the fridge two hours before roasting.

Prime rib is best served rare to medium. Aim for an internal temperature of 115°F for rare and 120°F to 130°F for medium.

Prime rib can be sold bone-in or boneless, with the price per pound varying widely depending on the preparation. Talk to your butcher about how many people you’ll be serving and how much you’d like to spend. Most will recommend one bone for every two diners, or about one pound of bone-in meat per person.

You can also ask your butcher to prepare your roast with “the ribs cut away and tied back.” This makes the roast easier to cook and carve. The butcher will trim some fat, cut the ribs away and secure them under the roast (in lieu of a roasting rack), and tie the roast for you.

Oven-Sear for the Simplest, Easiest Prime Rib

The method for creating a mahogany-colored crust on the roast is the classic oven-sear, meaning we start the roast in a very hot oven and reduce the temperature for the duration of the roasting process. If it sounds familiar, that’s because it’s the same method we use for our favorite roast turkey recipe. Oven-searing is by far the easiest method for cooking rib roast, and it reduces the risk of overcooking.

Key Steps for Making Standing Rib Roast

Take the chill off the roast. Remove the roast from the fridge at least two hours before you plan to roast it. Don’t worry – the raw roast won’t be sitting long enough to hit the danger zone of time/temperature. This just takes the chill off the roast and later helps it cook a bit faster in the oven.

Season the prime rib early. Season the rib roast right after removing it from the fridge. This seasoning will draw some moisture from the exterior, making for a better sear in the oven.

Oven sear the roast for 15 minutes at 500°F. Put the prepared roast in the hot oven and roast for 15 minutes. Be prepared: During this time, the roast is going to release a fair amount of fat and there will be smoke. Turn on your oven’s vent hood and open a few windows. Don’t worry – your kitchen will be smoke-free long before guests arrive for dinner.

Reduce the heat and cook to desired doneness. Reduce the oven temperature to 325°F and cook for 13 minutes per pound.Continue to cook the roast for at least another hour before you begin checking the roast’s temperature. Larger roasts can take a total of 1 1/2 to 2 hours. Cook the prime rib to 115°F for rare and 120°F to 130°F for medium. Remember that there will be carryover cooking as the roast rests.

Your Prime Rib Roast Needs a Sauce

There are a few schools of thought when it comes to serving a sauce alongside a prime rib roast, but you should absolutely plan on one of these three:

Horseradish cream: Horseradish cream is my personal favorite because it can be made the day before and I love the juxtaposition of cool, spicy cream with the rich beef.

Gravy: You can also turn the pan drippings from the roast into a gravy while the roast rests, using a combination of flour and butter to thicken the drippings.

Au jus: Au jus also starts with the pan drippings, but is thinner than gravy.

Resting and Carving Prime Rib

Prime rib’s juiciness is only made better by a leisurely rest after roasting. Personally, I find this the perfect time to welcome guests and get them a cocktail so that you can bring the whole roast to the table for carving. If you’ve had your roast trimmed and bones tied underneath, carving will be as easy as trimming away the twine and slicing the roast. For a bone-in rib roast, this is the ideal time to use your electric carving knife.

Classic Prime Rib: The Simplest, Easiest Method

YieldServes 6 to 8

Prep time 15 minutes


Meghan Splawn

Food Editor, Skills

Meghan is the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting – both time and money – and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.

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Khi máy bay vừa hạ cánh xuống sân bay tân sơn nhất, tôi chợt biết lòng mình đang khát khao điều gì. tôi thèm được chạy xe máy trong đám bụi khói mù của sài gòn sau bao ngày bị giam trong xế hộp lạnh ngắt bon bon trên xa lộ của xứ người. Bánh cuốn không phải là món ăn quen thuộc của dân miền tây nam bộ. trước đây, tôi đã kể cho quý độc giả tuần báo trẻ về món bánh củ cải nhà nghèo ở quê tôi. Oct 26, 2014 xá xíu chay xuân hồng (lửa hồng cooking show).