Tips on Prime Rib of Beef

[Doug Lax]

I love a good Prime rib. I age it in the fridge using Alton Brown's technique then rub it with Montreal Steak rub. How do you do it?

[JGM411]

Originally Posted by Douglax

I love a good Prime rib. I age it in the fridge using Alton Brown's technique then rub it with Montreal Steak rub. How do you do it?

never cooked prime rib.

All I want is medium rare and some good strong horseradish.

I used to make my own horseradish and it was good. when i make it I use a gas mask.

joe

ps. post pictures of your cooking process!

[djwhog]

Take out of fridge get to room temp for hrs, after seasoning cook in way ht 450-500 oven 1st 20 minutes to seer then low temp like 260 or so till med rare.

I need to try the aged thing though, link to details on Alton's method?

[Doug Lax]

Dry-Aged Standing Rib Roast with Sage Jus Recipe : Alton Brown : Food Network

[Doug Lax]

I cook it in my smoker with lump charcoal and just a tiny bit of pecan. I really try not to overpower such a great cut of meat with too much smoke

[djwhog]

thanks Doug

[Doug Lax]

This is not my work here but looks like good work

[JJinID]

I've used this recipe from Weber a few times and working on modifying the seasonings and sauce a bit and adding a bit of soaked Mesquite chips to the charcoal for some added smoke/flavor. It's definitely been a hit!

Herb-Crusted Prime Rib with Red Wine Sauce Recipe from Weber Grills and Accessories

[Doug Lax]

Originally Posted by JJinID

I've used this recipe from Weber a few times and working on modifying the seasonings and sauce a bit and adding a bit of soaked Mesquite chips to the charcoal for some added smoke/flavor. It's definitely been a hit!

Herb-Crusted Prime Rib with Red Wine Sauce Recipe from Weber Grills and Accessories

Looks Like a winner JJ ! Herbs de Provence is a fantastic flavor . I love it on lamb chops . When it is really cold I use that recipe on my Foreman grill

[Amfibius]

Mine is a two stage cooking process. A low temperature cook to medium rare (usually sous-vide or slow roast), then a high temperature browning step to develop the Maillard reactions. It is of course more complicated than that, but I speak from many years experience in trying to cook the perfect steak. 55C is medium rare, but I generally prefer 53C - it is more red and more tender. To develop the Maillard reactions, I have tried Heston Blumenthal's method of using a blowtorch (bought one especially for the purpose), but nothing beats charcoal.

I put nothing on my prime rib except for salt. A prime rib needs nothing else