Prime Rib is in the Oven (Recipe)

[jmcquown]

This is a recipe my mother clipped from a newspaper in Memphis back in
the 70's. Works beautifully! :)

5 lb. standing rib roast
slivers of garlic
salt & freshly ground black pepper
dried thyme

Preheat oven to 500F. If the roast has a thick fat cap on top, trim
some of it away. Place the roast rib-side down in a roasting pan. Cut
small deep slits all over the top of the roast and stud the roast with
the garlic slivers, pushing them down into the meat. Pat the roast all
over with salt, pepper and a little dried thyme. Place the roast in the
oven and immediately turn the heat down to 375F. Roast for one hour.

Turn the oven completely off. DO NOT OPEN THE OVEN DOOR! Let the roast
sit in the hot oven for 2 hours. Turn the oven back on to 375F. Roast
approx 35 minutes more for the center slice to be rare, 45 minutes for
medium-rare, 55 minutes for medium at the center slice.

This method allows the ends to be fairly well-done and graduates to more
rare in the middle. [Michael Trew wouldn't turn his nose up at an end
slice! ;)]

Remove roast from oven and let stand 10 minutes before cutting fairly
thick slices.

Jill

[Michael Trew]

Post by jmcquown
This is a recipe my mother clipped from a newspaper in Memphis back in
the 70's. Works beautifully! :)
(snip)
This method allows the ends to be fairly well-done and graduates to more
rare in the middle. [Michael Trew wouldn't turn his nose up at an end
slice! ;)]

I'll be over at 8! No snow, hopefully :)

[Bryan Simmons]

Post by jmcquown
This is a recipe my mother clipped from a newspaper in Memphis back in
the 70's. Works beautifully! :)
(snip)
This method allows the ends to be fairly well-done and graduates to more
rare in the middle. [Michael Trew wouldn't turn his nose up at an end
slice! ;)]

I'll be over at 8! No snow, hopefully :)

You're too young. Jill needs her some Garyatric
action.

--Bryan

[bruce bowser]

Post by jmcquown
This is a recipe my mother clipped from a newspaper in Memphis back in
the 70's. Works beautifully! :)
(snip)
This method allows the ends to be fairly well-done and graduates to more
rare in the middle. [Michael Trew wouldn't turn his nose up at an end
slice! ;)]

I'll be over at 8! No snow, hopefully :)

You're too young. Jill needs her some Garyatric
action.

While, at the same time, you yourself are talking about almost retiring?

[Sqwertz]

Post by jmcquown
Turn the oven completely off. DO NOT OPEN THE OVEN DOOR! Let the roast
sit in the hot oven for 2 hours. Turn the oven back on to 375F. Roast
approx 35 minutes more for the center slice to be rare, 45 minutes for
medium-rare, 55 minutes for medium at the center slice.

Banning this recipe was one of my first official acts when I took
over the meat forum. The recipe is deleted by the auto robot that
checks for predefined phrases unique to the various forms of this
recipe. No explanation, just poof!

And then sometime I get email saying "My post show up, but all
others do! And *if* I reply I just say: "Huh, that's weird".

I'm not going to argue this recipe again there or here. It's just
WRONG in so many ways because of so many variables. It may work
for your oven to your liking, but it's not going to work for the
majority of people.

-sw

-sw

[Cindy Hamilton]

Post by Sqwertz

Post by jmcquown
Turn the oven completely off. DO NOT OPEN THE OVEN DOOR! Let the roast
sit in the hot oven for 2 hours. Turn the oven back on to 375F. Roast
approx 35 minutes more for the center slice to be rare, 45 minutes for
medium-rare, 55 minutes for medium at the center slice.

Banning this recipe was one of my first official acts when I took
over the meat forum. The recipe is deleted by the auto robot that
checks for predefined phrases unique to the various forms of this
recipe. No explanation, just poof!
And then sometime I get email saying "My post show up, but all
others do! And *if* I reply I just say: "Huh, that's weird".
I'm not going to argue this recipe again there or here. It's just
WRONG in so many ways because of so many variables. It may work
for your oven to your liking, but it's not going to work for the
majority of people.

...

Temperature, not time. There's nothing wrong with the basic
technique (especially if you _want_ a range of doneness), but
there's no such thing as a "5 lb standing rib roast", except
by extreme coincidence. Two bones might be anywhere from
4 to 5 pounds. Three bones might be anywhere from 5 to 6 pounds.
I favor marbling and other characteristics much more than exact
weight, so I'm not about to ask the butcher to weigh a bunch of
roasts just to get as close as possible to 5 pounds.

I just heavily season a 3- to 4-bone roast, put in a 250 F oven
and cook it to an interior temperature of about 120 F (typically
about 1 hour per bone as a rule of thumb), remove it, and rest
it until the carryover temperature is about 130 F. It's brown
enough for me. The addition of garlic and/or thyme would make
the leftovers less versatile.

[Michael Trew]

Post by Sqwertz

Post by jmcquown
Turn the oven completely off. DO NOT OPEN THE OVEN DOOR! Let the roast
sit in the hot oven for 2 hours. Turn the oven back on to 375F. Roast
approx 35 minutes more for the center slice to be rare, 45 minutes for
medium-rare, 55 minutes for medium at the center slice.

I'm not going to argue this recipe again there or here. It's just
WRONG in so many ways because of so many variables. It may work
for your oven to your liking, but it's not going to work for the
majority of people.

...

Due to some ovens being more insulated than others?

I have a cook book that came with my Chambers oven because it's designed
to "cook with the gas off". When you shut off the oven gas valve, a
damper in the oven floor covers the vent, and heat is retained inside
with rock-wool insulation. Most of the recipes in the book start with
preheating the oven very hot, cook for 20-some minutes, and then cook on
retained heat for an hour or more.

[bob]

Post by jmcquown
This is a recipe my mother clipped from a newspaper in Memphis back in
the 70's. Works beautifully! :)
5 lb. standing rib roast
slivers of garlic
salt & freshly ground black pepper
dried thyme
Preheat oven to 500F. If the roast has a thick fat cap on top, trim
some of it away. Place the roast rib-side down in a roasting pan. Cut
small deep slits all over the top of the roast and stud the roast with
the garlic slivers, pushing them down into the meat. Pat the roast all
over with salt, pepper and a little dried thyme. Place the roast in
the oven and immediately turn the heat down to 375F. Roast for one
hour.
Turn the oven completely off. DO NOT OPEN THE OVEN DOOR! Let the
roast sit in the hot oven for 2 hours. Turn the oven back on to 375F.
Roast approx 35 minutes more for the center slice to be rare, 45
minutes for medium-rare, 55 minutes for medium at the center slice.
This method allows the ends to be fairly well-done and graduates to
more rare in the middle. [Michael Trew wouldn't turn his nose up at an
end slice! ;)]
Remove roast from oven and let stand 10 minutes before cutting fairly
thick slices.
Jill

...

I used a similar method. Only salt and pepper. Hot as oven will go ..
bake for 5 minutes per pound. 2 hour rest with oven off. Back to max
heat until 110 degrees center. Rest for 20 minutes. I have a temp
probe that makes it fail safe.

https://cdnmeasurement.com/product/dtp482-programmable-probe-thermometer-timer/

Roasted meat makes a nice mess in the oven and on the door glass.