Comments on: Making Prime Rib at Home http://nslog.com/2007/09/18/making_prime_rib_at_home The Weblog of Erik J. Barzeski Wed, 09 Jul 2008 02:52:50 +0000 http://wordpress.org/?v=2.5.1 By: Christmas 2K7 | NSLog(); // Erik J. Barzeski http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-45054 Christmas 2K7 | NSLog(); // Erik J. Barzeski Wed, 26 Dec 2007 17:17:52 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-45054 [...] Alton Brown prime rib went over really, really well. Unfortunately, someone suggested it would take only an hour to cook [...] [...] Alton Brown prime rib went over really, really well. Unfortunately, someone suggested it would take only an hour to cook [...]

]]> By: Tucker http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43613 Tucker Fri, 05 Oct 2007 15:42:46 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43613 Like Jonathan, I also only do the Rib Roast for special occasions. As for the meat, I have had really good luck with the butcher at our Local Wegman's (Ashburn, VA) in asking for a specific cut and getting it. I usually go with the USDA Prime grade since it's most likely a special occasion when I cook the roast. As for preparation, I'm a griller. So anytime I cook it's on the grill. I can not stress how important a quick read thermometer is. I have one that has a long cord so I can leave it in the meat while it cooks that way I know exactly when the meat is at the right temperature (medium-rare always). Oh and while most people will tell you broiling is upside down grilling, it doesn't replace a good grill. Like Jonathan, I also only do the Rib Roast for special occasions.

As for the meat, I have had really good luck with the butcher at our Local Wegman's (Ashburn, VA) in asking for a specific cut and getting it. I usually go with the USDA Prime grade since it's most likely a special occasion when I cook the roast.

As for preparation, I'm a griller. So anytime I cook it's on the grill. I can not stress how important a quick read thermometer is. I have one that has a long cord so I can leave it in the meat while it cooks that way I know exactly when the meat is at the right temperature (medium-rare always).

Oh and while most people will tell you broiling is upside down grilling, it doesn't replace a good grill.

]]> By: Jim http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43609 Jim Fri, 05 Oct 2007 03:20:38 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43609 The local butcher shop will cut a 2 rib standing rib roast if you ask, but the smallest I've ever made was three rib (his recommendation) which is about the size you were looking at. I didn't invite anyone over for the first cook in case it didn't go well, so I ended up with tons of leftovers. BTW, when I had everyone over for Christmas, I got USDA Prime grade from the butcher. At the last minute, I was worried we were going to be short on beef, so I picked up a second smaller roast (choice grade) from the grocery store. (As it turned out, the original roast was big enough.) The prime grade was pricier by several dollars per pound, but the difference between the two pieces of meat was quite noticeable. The local butcher shop will cut a 2 rib standing rib roast if you ask, but the smallest I've ever made was three rib (his recommendation) which is about the size you were looking at. I didn't invite anyone over for the first cook in case it didn't go well, so I ended up with tons of leftovers.

BTW, when I had everyone over for Christmas, I got USDA Prime grade from the butcher. At the last minute, I was worried we were going to be short on beef, so I picked up a second smaller roast (choice grade) from the grocery store. (As it turned out, the original roast was big enough.) The prime grade was pricier by several dollars per pound, but the difference between the two pieces of meat was quite noticeable.

]]> By: Jonathan LaCour http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43603 Jonathan LaCour Fri, 05 Oct 2007 01:07:37 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43603 Yeah, so prime rib isn't really economical when you are just doing it for two or three people. We usually do it for dinner parties, family functions, or holidays. That being said, you'll find a much better deal at a place like Costco or Sam's Club when it comes to rib roasts, which will be expensive at a grocery store or butcher. I highly recommend making small cuts in the surface of the meat and stuffing in whole cloves of garlic that have been "whacked" with the palm of your hand and coating the surface of the rib with a nice olive oil and garlic paste. Follow the recipe other than that and you cant go wrong! It may not be cheaper than your local steakhouse, but I can promise you it will be much tastier than the overly salty junk they serve at most steakhouses! Yeah, so prime rib isn't really economical when you are just
doing it for two or three people. We usually do it for dinner parties, family functions, or holidays. That being said, you'll find a much better deal at a place like Costco or Sam's Club when it comes to rib roasts, which will be expensive at a grocery store or butcher.

I highly recommend making small cuts in the surface of the meat and stuffing in whole cloves of garlic that have been "whacked" with the palm of your hand and coating the surface of the rib with a nice olive oil and garlic paste. Follow the recipe other than that and you cant go wrong!

It may not be cheaper than your local steakhouse, but I can promise you it will be
much tastier than the overly salty junk they serve at most steakhouses!

]]> By: Erik J. Barzeski http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43600 Erik J. Barzeski Fri, 05 Oct 2007 00:08:07 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43600 So here's a question: I've asked three butchers thus far, and none will sell a rib roast of less than six or seven pounds, and at about $10/pound. That's fairly expensive. If that's the smallest I can find, I'm only ever going to be able to eat prime rib when I invite three friends over. :-P What experiences have y'all had? What size rib roast do you guys buy? Any other tips or tricks for the Alton Brown recipe? P.S. I picked up a 14" Azalea terra cotta planter. Next size up was 18" and likely too big for my oven. :-) So here's a question: I've asked three butchers thus far, and none will sell a rib roast of less than six or seven pounds, and at about $10/pound. That's fairly expensive. If that's the smallest I can find, I'm only ever going to be able to eat prime rib when I invite three friends over. :-P

What experiences have y'all had? What size rib roast do you guys buy?

Any other tips or tricks for the Alton Brown recipe?

P.S. I picked up a 14" Azalea terra cotta planter. Next size up was 18" and likely too big for my oven. :-)

]]> By: Jim http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43400 Jim Wed, 19 Sep 2007 19:49:33 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43400 I made this recipe about 3 weeks before Christmas (test run) and again on Christmas last year. It was a big hit. http://www.virtualweberbullet.com/ribroast1.html I made this recipe about 3 weeks before Christmas (test run) and again on Christmas last year. It was a big hit.

http://www.virtualweberbullet.com/ribroast1.html

]]> By: Tucker http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43399 Tucker Wed, 19 Sep 2007 19:09:15 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43399 I triple (?) the Alton Brown recommendation. The man is a genius. Also, I've tried the recipe from Williams-Sonoma with much success: http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=98F8A77F%2DE82E%2D477B%2DAE412C384575D481 I triple (?) the Alton Brown recommendation. The man is a genius. Also, I've tried the recipe from Williams-Sonoma with much success: http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=98F8A77F%2DE82E%2D477B%2DAE412C384575D481

]]> By: BLP http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43398 BLP Wed, 19 Sep 2007 18:35:55 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43398 I ditto the Alton Brown recipe-- it's super tasty. That and any recipe I've tried from Good Eats works. I ditto the Alton Brown recipe-- it's super tasty.

That and any recipe I've tried from Good Eats works.

]]> By: Jonathan LaCour http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43394 Jonathan LaCour Wed, 19 Sep 2007 18:14:29 +0000 http://nslog.com/2007/09/18/making_prime_rib_at_home#comment-43394 Erik, I have done this many times, with great success. Its not too difficult, and I have tried about 3-4 different recipes. I have had the best luck using <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17372,00.html">Alton Brown's recipe</a> from his excellent show, Good Eats. I like my standing rib roasts to have a bit of garlic taste, so I modify his recipe slightly, by rubbing down the roast with a fine garlic and olive oil paste (can be purchased in a tube at some groceries, or you can easily make it at home). I also cut several holes into the back of the roast (8-10) and insert whole peeled cloves of garlic which have been bruised, and a few sprigs of sage. Also, always go bone-in (standing rib roast) rather than bone-out (prime rib) as you get a ton of great flavor from those bones. You can skip the dry aging stage, in a pinch, also it will greatly increase the flavor. Low and slow is the name of the game! Enjoy! Erik, I have done this many times, with great success. Its not too difficult, and I have tried about 3-4 different recipes. I have had the best luck using Alton Brown's recipe from his excellent show, Good Eats.

I like my standing rib roasts to have a bit of garlic taste, so I modify his recipe slightly, by rubbing down the roast with a fine garlic and olive oil paste (can be purchased in a tube at some groceries, or you can easily make it at home). I also cut several holes into the back of the roast (8-10) and insert whole peeled cloves of garlic which have been bruised, and a few sprigs of sage. Also, always go bone-in (standing rib roast) rather than bone-out (prime rib) as you get a ton of great flavor from those bones. You can skip the dry aging stage, in a pinch, also it will greatly increase the flavor.

Low and slow is the name of the game! Enjoy!

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