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My review
Country Club Prime Rib
52 made it |
39 reviews
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SWM
"Here is how we used to do prime rib at a country club where I cooked 20 at a time every Saturday afternoon."
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Ingredients
2 h 20 m servingsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Trim the prime rib roast of excess fat and any connective tissue. Lightly score the entire roast in a criss-cross pattern (about 1/8 inch deep).
- Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the kosher salt, garlic powder, and black pepper. Rub the mixture into the roast until it develops a crust. Really pack it on.
- Place the roast into a roasting pan, and pour water into the bottom of the pan to 1/2 inch deep. Cover the roast with a lid or aluminum foil.
- Roast in the oven for about 1 1/2 to 2 hours, then check the internal temperature using a meat thermometer. The internal temperature should be at least 145 degrees F (63 degrees C). Hold the roast in an oven at 200 degrees F (110 degrees C) until ready to carve. Let stand for a few minutes before carving if not holding. Put on your silly white hat, set up the buffet carving station, and watch the hungry people line up!
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Reviews
Read all reviews 3946 Ratings
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Most helpful positive review
11/28/2005
I am a chef also and this is a great recipe for prime rib. I would agree with someone elses review about not covering the meat. Two more good tricks is to cover the meat in the salt and a steak...
Most helpful critical review
12/13/2006
If you like institutional buffet food, this is the prime rib recipe for you. I think prime rib is a far too expensive and special a cut of meat to treat this way. This isn't roasting, it's steam...
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12/13/2006
If you like institutional buffet food, this is the prime rib recipe for you. I think prime rib is a far too expensive and special a cut of meat to treat this way. This isn't roasting, it's steam...
11/28/2005
I am a chef also and this is a great recipe for prime rib. I would agree with someone elses review about not covering the meat. Two more good tricks is to cover the meat in the salt and a steak...
1/11/2002
Please don't spoil a great cut of beef by cooking it like this. It will be either braised or steamed, depending on the amount of liquid you use. Prime rib should always be dry roasted. This m...
12/26/2006
Read the other reviewer comments below before starting this recipe! Mine is just my story.... OK, I admit, I was dumb, and I did not read the reviews before I started this recipe. Halfway throu...
2/6/2002
I wanted to make my man his favorite meat for his birthday and it turned out HORRIBLE. Whoever said all that kosher salt won't make the meat too salty was lying through their teeth. It smelled g...
12/10/2006
Please do not trim the fat from your rib because you will lose a lot of juice and flavor. The idea of the fat is it 'melts' to continuely baste the meat thoughout the cooking time. This recipe...
12/16/2004
This was excellent! It was my first attempt at making prime rib so I chose a 3 pound roast and cut the seasonings in half. After reviewing many recipes, I decided to roast the meat uncovered at...
2/2/2003
Awesome!!! I've tried some of the other recipes & this is the only one that tasted the way prime rib is suppose to taste. I followed the recipe exactly the way it was written. My family does not...
12/9/2005
Way to salty .... and did nothing for the meat, would not do serve this again