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Prime rib

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Home Cooking 22

Prime rib

curiousbaker | Jan 7, 2005 09:39 AM

Last night I took possession of my share of a cow. I have a nice selection of beef at home - dry-aged, organic, lovely meat. It's also grassfed - I know a lot of people prefer grain-fed, but I like the flavor of grass-fed, though it does tend to require little adjustment because it's leaner. I have a big pile of ground beef, some stew meat, some short ribs, a couple shank, a big porterhouse steak, a top round steak, a chuck roast, a huge bag of meaty bones, and the prize, a beautiful prime rib. And I paid $5.00 a pound, with the bones thrown in gratis.

Okay, that was the sharing the thrill part.

For the advice part: does anyone have any suggestions on the prime rib? I've never cooked one before - they're usually too pricey for my budget. I've got it air-drying in my refrigerator on a rack, and I want to cook it tomorrow night for dinner. Cook's Illustrated suggests searing the outside, then cooking at 200 degrees. Craig Claiborne wnat you to cook it for a few minutes in a very hot oven, then turn the oven off and leave the meat in to cook. He adds that this only works if your oven is well-insulated, which counts me out, as I have a very bad apartment oven. But the general gist seems to be an initial burst of high heat for the outside, then a slow, very low cook for the center. Does that sound right to everyone? I was planning to serve it with Yorkshire pudding, braised Brussel sprouts, a green salad, maybe baked potato (others will expect it, though I prefer the pudding myself). Should I go for horseradish or is that gilding the lily if the meat is good? Any tips I should know about?

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