Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Prime rib advice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Prime rib advice?),it will help you,my kids.
I'm planning to make a prime rib soon. Anybody have any pointers on the best way to make it? I was just gonna put it the Showtime rotisserie, but ai anyone has any suggestions, I'm all ears! Thanks!
Answers:
My favorite is the old fashioned way..in the oven and slow roasted.
First set the temp high around 475 for 20 minutes. then bring the temp down to 375-400 and cook slow..I add butter on the top and use a turkey baster to baste the meat with the juice...
perfect, season with your personal favorite..I like rosemary and garlic, sea salt and pepper. Simple and fantastic!
Other Answers:
Prime Rib Roast Recipe
Ingredients
1 three-rib prime-rib roast, first cut,trimmed and tied
1 tablespoon freshly ground pepper
2 tablespoons coarse salt
3 short ribs, tied
1-1/2 cups dry red wine
Instructions
To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven.
Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.)
Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals.
Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees.
Pour fat and all drippings out of pan into a fat separator, and set aside.
Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding.
Yield: 6 to 8 servings
Source(s):
http://homecooking.about.com/library/archive/blbeef124.htm
YES! one word of advice: MARINADE!!! Let it sit in the fridge with a nice thick marinade on the outside or if u have that thing that they offer on tv infomercials.. shoot the marinade into the beef! It'll cook inside of it giving it a very good taste from not too much work!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Prime rib advice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Prime rib advice?),it will help you,my kids.
I'm planning to make a prime rib soon. Anybody have any pointers on the best way to make it? I was just gonna put it the Showtime rotisserie, but ai anyone has any suggestions, I'm all ears! Thanks!
Answers:
My favorite is the old fashioned way..in the oven and slow roasted.
First set the temp high around 475 for 20 minutes. then bring the temp down to 375-400 and cook slow..I add butter on the top and use a turkey baster to baste the meat with the juice...
perfect, season with your personal favorite..I like rosemary and garlic, sea salt and pepper. Simple and fantastic!
Other Answers:
Prime Rib Roast Recipe
Ingredients
1 three-rib prime-rib roast, first cut,trimmed and tied
1 tablespoon freshly ground pepper
2 tablespoons coarse salt
3 short ribs, tied
1-1/2 cups dry red wine
Instructions
To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven.
Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.)
Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals.
Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees.
Pour fat and all drippings out of pan into a fat separator, and set aside.
Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding.
Yield: 6 to 8 servings
Source(s):
http://homecooking.about.com/library/archive/blbeef124.htm
YES! one word of advice: MARINADE!!! Let it sit in the fridge with a nice thick marinade on the outside or if u have that thing that they offer on tv infomercials.. shoot the marinade into the beef! It'll cook inside of it giving it a very good taste from not too much work!
correctness,It's Non-profit and only for informational purposes.
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