Easy Prime Rib I Made It

Easy Prime Rib

bakerme 8 years ago

From pkusmc: Easy Prime Rib

Oh. My. Gosh! This was fabulous and couldn't have been easier to make! I'm not a big beef lover, but had two slices, something I have *never* done! I really don't think it could have been more tender or juicy from a restaurant! We only have a rib roast once a year, if that, but are already looking forward to making this again - yum!

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eastcoaster 8 years ago said:

Bakerme, that's good to know, thank you. Bookmarked...

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bakerme 8 years ago said:

You're welcome, Manella! :)

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frankieanne 8 years ago said:

Did you put this on a rack? It looks like Patrick used a cast iron grill pan.
I looked at rib roasts the other day but they were so huge! I'd love a nice piece of prime rib though. How do you heat up leftovers, Bakerme? I've never cooked one before.

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mommyluvs2cook 8 years ago said:

I really want to try this! I bet prime rib is pretty cheap right now...I should check it out when I go to the store next week. Good to hear you loved it :)

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bakerme 8 years ago said:

Frankie, I saw that in the photo on the recipe page, but used a meat rack for mine. As for leftovers, I'm going try something new and *not* heat it up. Since we like the meat medium-rare, even the low, slow re-heating we've done in the past has made it too well done for us. I read somewhere that you shouldn't heat up leftover rib roast. Just take it out of the refrigerator, let it come to room temperature before slicing, and pour hot au jus over the slices to heat them. If it was summer, I'd slice some of it thinly for a main dish salad and not worry about re-heating.

Mommyluvs2cook, I've gotten rib roast *on sale* for $15.00 a pound! I don't know if our area is just high or what, but hope you have better luck with a sale price. Get a first cut roast and try this method for a restaurant quality meal! I felt very chef-ish after making it - haha!

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pointsevenout 8 years ago said:

That's a Cha-ching! moment for the store, not for you. :0

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bakerme 8 years ago said:

Oh, I don't know about that, Points. The roast was so good that it was worth every penny, especially since we will get two meals that will be cheaper than anything we would pay for in an upscale restaurant. You'd easily pay $25.00 or more for a meal like this! Since we only have rib roast once a year, we don't mind popping for it.

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bakerme 8 years ago said:

I forgot to say that I served the roast with a quick au jus made with the pan drippings and beef broth, fresh asparagus, and these potatoes:

http://www.tasteofhome.com/recipes/herbed-garlic-potatoes

Since I couldn't open the oven door, I couldn't make our usual roasted potatoes, but these were *really* good. I made several changes to the recipe, though. I omitted the bacon, used much less butter since I only made enough for one meal, and used Penzeys granulated garlic, granulated onion, dried parsley, dried tarragon, and kosher salt, all to taste, to season them. We're not crazy about tarragon, so I just crushed up a little before adding it to the skillet. Since I didn't use fresh herbs, I cooked the potatoes a few minutes in the melted butter before seasoning them instead of cooking the spices in butter first, then cooked everything all together for another few minutes. This was one of those meals where the cooking smells linger all night long, reminding you of the wonderful flavors. The good news is, there's enough roast left for another meal - yum!

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bakerme 8 years ago said:

Frankie, instead of a big roast, treat yourself to a ribeye steak. It's the same thing, just cut from the larger roast. You deserve a nice treat and, looking at the awesome photos you post, it would be perfection!

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frankieanne 8 years ago said:

Hmmm, that is a good idea about the hot au jus, Bakerme. Thank you!
I dug last week's New Year ad out from recycling. The Angus beef rib roasts were $6.99 a pound (which is as cheap as lean hamburger) and something else labeled "beef rib roast" was $9.99 a pound. So, that's not really bad for a celebratory meal price. This week I do see that rib eye steaks are $9.99 a pound which is in line with that beef rib roast price. Maybe I am closer to cows than you are, Bakerme. :-)
Those potatoes look good! I think fingerlings would work with that one as well.

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frankieanne 8 years ago said:

I've been poking around the site looking at prime rib recipes. This method is posted quite a few times by different members. It must work!

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bakerme 8 years ago said:

OK, Frankie, here's my take on not reheating the roast and letting the hot au jus heat it up. It works well enough, but if you like the meat hot, like it comes out of the oven, you won't like this method. I took the leftover roast out of the fridge and let it sit on the counter a couple of hours to take the chill off. My husband sliced the servings thinner than last night so the hot juice would heat it up easier. I kept the hot au jus in a small bowl next to my plate for dipping pieces in as I cut them. Like I said, it wasn't really hot hot, but it was better than having the roast overcooked for our taste by reheating it, and I'll do it this way again for next year's roast. Did that all sound as clear as mud??

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Karen_B 8 years ago said:

Sounds delicious Bakerme!!

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bakerme 8 years ago said:

Karen, it was! My husband is a real carnivore and *loves* beef - steak, stew, roasts, you name it - and he said it was the best roast I'd ever made!

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frankieanne 8 years ago said:

I tried this last night on a little rib eye steak. The biggest I could find was .77 pound. I don't think this is a great way to cook such a little piece of meat but it did cook and it was super tender. I only used salt and pepper. I added a couple of pictures on the recipe page. I wonder if using this method on any type of roast would work...

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bakerme 8 years ago said:

Frankie, I'm glad your steak was super tender and you enjoyed your treat. Didn't it feel like you were eating a restaurant meal?! I didn't use all of the spices in the recipe, either. I buy all of my spices from Penzeys and used their granulated garlic (which I use in just about *everything* if I'm not using the real stuff), granulated onion, freshly ground black pepper, crushed rosemary, and kosher salt. Using just a little of them meant they didn't overpower the meat, but still added flavor. The only downside to this delicious meal was the oven cleanup, but it's the same no matter what method I use. Thank goodness for a self-cleaning oven and a husband that cleans the racks for me!

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frankieanne 8 years ago said:

It was nice, Bakerme, and the leftovers made a nice lunch. :-)

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pkusmc 8 years ago said:

It really does come out perfect with this method. As for a rack, I always buy bone-in, or semi boneless and use the bones as the rack. As you mentioned I also use my cast iron grill pan. You can't go wrong as long as it's sitting on something. And yea, oven cleanup is a chore, but like Bakerme said, it's that way no matter which way you roast it. It's worth the effort! I've never tried cooking a steak like that, though. I'm too impatient!! I bet it was tender. For a 'restaurant' trick with au jus...add one bullion cube per cup of stock with pan drippings. Adds some salt, and gives you that dark au jus that you'd get at a restaurant. I learned that from a friend that owns a steakhouse. Really nice au jus.

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twill10 8 years ago said:

Sounds very good, thanks

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bakerme 8 years ago said:

I made the au jus per Patrick's directions, but used reduced sodium Better Than Bouillon Beef Base and it went very well with the roast. We ended up getting two full dinners from the roast and one breakfast. I made steak and eggs for my husband yesterday morning and the meat was just as tender as it was the first night we had it! Now THAT'S a good piece of meat cooked right!

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mommyluvs2cook 8 years ago said:

I bet it takes a lot of trial and error to use this recipe with a single ribeye steak. FA I can't believe how fast that cooked, and only 4 minutes!!

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