View Full Version : ISO: Boneless Prime Rib
12-28-2005, 07:01 AM
Hi All - my mom is hosting a special dinner for her friends for New Years and wants to cook a boneless prime rib...has given ME the task of finding a fool-proof way for her to cook it to perfection.....I have no idea and have never cooked a prime rib before....any suggestions?! Thanks!
You would basically make this the same way as a bone-in prime rib. Season well with salt and pepper, ( a day or 2 in advance) and if you have access to Penzey's, their English Prime Rib Rub is terrific. It has a bit of salt in it so cut back on the slt if you use it. You can roast on a rack but not necesssary. Preheat oven to 450, sear roast in oven for 20 minutes. If oven starts to smoke, add a cup of water to bottom of pan. reduce heat to 350 and roast until internal temp is 120 degrees for med rare.This should take about 1 to 1/2 hr depending on how big your roast is. Let rest for 20 minutes.
This is a great time to have one of the remote digital thermometers. You insert the probe into the meat and the remote indicator will tell you the temp without having to open the door. William-Sonoma carries an in-house model that is great.
12-28-2005, 08:29 AM
We had boneless prime rib for Christmas. My parents have a smoker, so we smoked it. It was great.
12-28-2005, 08:39 AM
I prefer this method for roasts and it works every time. Normally we use it for Eye of Round (though for that I preheat to 500º then lower to 475º) but it works great for bone-in or bonelss prime rib...you just can't open the oven until it's time!
Foolproof Standing Rib Roast Recipe
courtesy Paula Deen
Prep Time: 10 minutes
Inactive Prep Time: 1 minute
Cook Time: 1 hour 30 minutes
Yield: 6 to 8 servings
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
12-28-2005, 08:48 AM
I've made Paula Deen's Prime Rib several times and every time it comes out perfect. I also use one of those remote digital thermometers.
12-28-2005, 09:04 AM
Turn off oven. Leave roast in oven but do not open oven door for 3 hours. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
Hope you don't have to cook anything elese in the oven, or you have a double oven. sounds good but it wouldn't work for me, during to holidays
12-28-2005, 10:15 AM
This is the one I use, its from Pam Anderson's "The Perfect Recipe" and it is, the perfect recipe. If you are going to make a prime rib, make sure to buy one of those thermometers, they cost 15.00 and are so worth it. :)
* Exported from MasterCook *
Perfect Prime Rib
Recipe By :
Serving Size : 0 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 standing rib roast (7 pounds) -- (3-rib) the first
cut*, aged if possible, set at room
temperature up to 3 hours, and tied
5 1/2 teaspoons salt
5 1/2 teaspoons ground black pepper
Adjust oven rack to low position and preheat oven to 200 degrees. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about1/2 cup of fat has rendered, 6-8 minutes.
• Remove roast from pan. Set wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
• Place roast in oven and roast until a meat thermometer registers 130 degrees for medium rare, about 31/2 hours. If roast is done sooner then you expect, simply turn oven as low as possible (preferably 150-170 degrees) and allow to stand until ready to serve.
• Transfer roast to cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast, cut side down, and carve meat across grain into3/4- to 1-inch thick slices. Serve immediately.
• The first cut (ribs one through three) is closer to the loin end. It contains the large, single rib-eye muscle and is less fatty.
"“ The Perfect Recipe,” by Pam Anderson."
NOTES : Let stand at room temp for several hours before roasting.
**To Dry Age Prime Rib, set prime rib on a rack over a pan to catch the drippings, place in the refrigerator, do not cover, for 2 days and up to one week.
12-28-2005, 10:37 AM
Thanks everyone! I really appreciate the feedback and will let my mom know to pick up a thermometer, too! :)
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