Prime Rib Roast for Xmas

KyNola · December 24, 2011, 06:48:24 PM

Tomorrow I will be roasting a 7 lb prime rib roast from SRF. After having conferred with Hal4UK(he has cooked more prime rib than all of the rest of us put together when he ran a restaurant), I have elected to roast it in the Bradley with absolutely no smoke. Why, you ask? Because Hal told me that the lower and slower you can cook a prime rib, the better it will be. I've eaten his prime rib before and it is excellent. As fate would have it I was watching The Chew on ABC this week and Mario Batali did a prime rib roast with an incredible sounding paste on it. The ingredients are sugar, salt, fresh ground black pepper, fresh minced garlic, red pepper flakes AND dried porcini mushroom powder. Mix all together, add enough olive oil to form a paste the consistency of wet sand. Rub it all over the roast, wrap in plastic wrap and into the frig overnight.

Tomorrow we roast! 8)

viper125 · December 24, 2011, 07:05:41 PM

Sounds great! but no smoke?

Ka Honu · December 24, 2011, 07:32:07 PM

What time's dinner? If I can get the Gulfstream out of the shop, we'll be there.

I don't have a PID so the Bradley doesn't work that well for me as a slow oven. I wish I could get the house oven down to 150^o for a truly slow roast but I have to settle for 170^o. Are you going to "blast" it at the end for crust?

ronbeaux · December 24, 2011, 08:25:57 PM

I love to do the low temp then high temp sear on those!!

KyNola · December 24, 2011, 09:11:44 PM

No "blast" or high temp sear for me. Not looking for a crust.

ArnieM · December 24, 2011, 09:25:26 PM

IMHO, you should give it a short blast at the end. That 'spread' you put on will make a nice crust. BTW, I saw the same show.

I'm using a similar spread tomorrow. As I understand it, the mushrooms are the 'secret'.

Merry Christmas to you, your wife and the Scotties Larry.

KyNola · December 25, 2011, 02:41:18 PM

Well, that Prime Rib was incredible! The paste that Mario Batali put together was awesome. I'll definitely be keeping that paste recipe for other beef cuts. Before anyone asks, there are no pics as everyone was starving. It took a little longer than I anticipated but it was well worth the wait.

squirtthecat · December 25, 2011, 06:47:56 PM

Sounds good... What is this 'paste' you speak of?

ArnieM · December 25, 2011, 08:06:57 PM

Watch the show.

KyNola · December 26, 2011, 06:50:03 AM

Quote from: squirtthecat on December 25, 2011, 06:47:56 PM
Sounds good... What is this 'paste' you speak of?

Here ya go. Combine 2 tbsps of sugar, 2 tbsps of kosher salt, 2 tbsps fresh ground black pepper, 1 tbsp red pepper flakes, 5 minced garlic cloves and 1/4cup dried porcini mushroom powder(buy dried porcini mushrooms and grind them to a powder) Add enough olive oil to form a paste the consistency of wet sand, about 1/4 cup. Rub all over the meat, wrap in plastic wrap and into the frig overnight.

watchdog56 · December 26, 2011, 07:21:09 AM

For the 5 minced garlic cloves. HOw much would you say that came to? 1/4 cup?

squirtthecat · December 26, 2011, 08:09:34 AM

Thanks! Sounds PDG..

KyNola · December 26, 2011, 09:06:26 AM

Quote from: watchdog56 on December 26, 2011, 07:21:09 AM
For the 5 minced garlic cloves. HOw much would you say that came to? 1/4 cup?

I used the minced garlic that you buy in the grocery.(I know some of you are cringing about now). 5 cloves of garlic equates to 2 and 1/2 tsps of the "store bought" minced garlic.

seemore · December 27, 2011, 04:48:35 PM

that sounds like very good dinner. no pics wow and I look up to you larry to help me learn to cook a good prime rib
scott

KyNola · December 27, 2011, 06:22:15 PM

Quote from: seemore on December 27, 2011, 04:48:35 PM
that sounds like very good dinner. no pics wow and I look up to you larry to help me learn to cook a good prime rib
scott

Scott, you have met me before and know better than to look for me for anything! ;D I went straight to Hal and he is dead on. No smoke, low cooking temperature, no higher than 200. I will NEVER attempt to do another rib roast at a temp higher than 200. It's kind of that pulled pork thing. Low, slow and everything just melts away inside. The Mario Batali paste I used is an absolute killer! That will definitely be going on future beef dishes I make.