[Parallax]

Any pointers as how to cook this, total noob here As far as rib roast goes...
Thank you in advance.

I'd start by boiling it.

[Ex Finn.]

You guys from Kansas are way too tight with sharing your secrets. I will remember that when my "South of the Mason/Dixon" sauce goes global.

[Ex Finn.]

Grill or oven?

Yes. Both are an option. With fresh garlic...

[aslyfox]

You guys from Kansas are way too tight with sharing your secrets. I will remember that when my "South of the Mason/Dixon" sauce goes global.

hey

that is how I cook steaks and ribs

apply heat to it after removing all packaging

honest

[Ex Finn.]

Oven, 500 degrees, 5minutes per pound. Then shut off the oven and let cool down.
Someone said that it might have over-cooked a slight bit with those settings

[robtcorl]

Yes. Both are an option. With fresh garlic...

Can't vouch for using fresh garlic on one, it will not penetrate for taste, and could burn.
If grilling on a charcoal grill, season with Montreal Steak seasoning, or a good coating of salt and pepper.
Grill indirect until the internal temp is about 125F, then direct on all sides for a crust.
Rest, tented with foil, for at least 15 minutes before slicing.
The outside ends should be near medium for those wanting medium, and the center should be medium rare.
Some type of meat thermometer is very much an asset.

[Ex Finn.]

I'd start by boiling it.

That is so Fedexedcked up! Sorry!

---

Last edited by Ex Finn.; 12-29-2017 at 07:45 PM.

[aslyfox]

really I don't use a recipe but got this from the web and it sounds good to me altho a little over cooked ( medium rare ):

there is a video

Prime Rib:
2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup prepared horseradish
2 tablespoons mixed or tri-color peppercorns, coarsely cracked
Kosher salt
One 7- to 8-pound boneless prime rib roast

Sauce:
2 cups sour cream
2/3 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 bunch fresh chives, coarsely chopped (about 3/4 cup)


Directions
Watch how to make this recipe.
For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.

For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.

Cut the roast into 1-inch-thick slices and serve with the sauce.


WATCH

Holiday Roast Prime Rib (00:47)
Total:
2 hr 25 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy

Roast Prime Rib Recipe | Food Network Kitchen | Food Network

[Ex Finn.]

Can't vouch for using fresh garlic on one, it will not penetrate for taste, and could burn.
If grilling on a charcoal grill, season with Montreal Steak seasoning, or a good coating of salt and pepper.
Grill indirect until the internal temp is about 125F, then direct on all sides for a crust.
Rest, tented with foil, for at least 15 minutes before slicing.
The outside ends should be near medium for those wanting medium, and the center should be medium rare.
Some type of meat thermometer is very much an asset.

Thank you sir. I am going off my comfort zone with the fresh garlic.

[Ex Finn.]

So, how hard will it be to mess this up? Pretty easy... methinks!

[Ex Finn.]

I can do Boston Butt and Godzilla eyes closed . This is new...

[monochrome]

the writers were so deft...yes?
the dialogue was never quite as kinetic as grant and Hepburn...that is a good thing

ATM We’re watching ‘Send Me No Flowers’ - Rock Hudson, Doris Day and Tony Randall. Totally different genre, but still hilariously camp humor and Doris is gorgeous.

[aslyfox]

So, how hard will it be to mess this up? Pretty easy... methinks!

remember cook it rare, you can always cook it more

you can't uncook it

if you open an oven door, you lose all of the heat and it will take time for the oven to reheat ( same with opening the hood on a grill I think )

remember meat cooks after being removed from the heat source

one trick is to use aluminum foil to tent it while it rests before slicing it

and follow the advice of good cooks

I am not one

[Ex Finn.]

you can't uncook it

Yes indeed!

[robtcorl]

So, how hard will it be to mess this up? Pretty easy... methinks!

It's one of the easiest meats I've ever grilled, but you need to know the internal temp and cook just short of your liking, then let the carryover heat take it up to your target.
Given all that, even an upper end of medium will still be very tasty.

edit, I see that Allen covered much of what i said.