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GaryC

Any Chefs out there?

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I thought I would try something different. I bought a 5 pound prime rib. I have never cooked one before and I don't want to mess up a $40 piece of meat. I bought something called "prime rib rub" but I have no idea what temp, how long ect....

Also, how do you get the au juse?

Thanks!

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Well, the BEST way is on a rotisserie. If you don't have one of those, here are a couple of ways in the oven:

There is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound.

The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound.

Another method (considered best) is a searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.

The au jus will be made by merely adding some water to the juices after cooking.

Bon Appetit! :thumbs:

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Before coming to Japan I worked as a cook for 6 years. Any time we cooked whole meats we would place in the pan, add a little water to bottom, add the seasonings meant for the type of meat you are cooking and place onions cut into wedges, a long stalk of celery cut in 3 pieces(include the leaves) and cover the pan with foil (tent style)meaning leave room on top of meat so the foil isnt tight or touching the meat. You will get enough juices from this and the flavor is great. Slow cooking is good. We generally cooked our meats for 2-4 pending ontype of meat. Use a meat thermometer to indicate when prime rib is cooked to the safe temprature for that meat. Good luck and ENJOY ( I'm drooling over the thought of it now) lol

after the meat is complete you can disgard the onions and celery.

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Well, the BEST way is on a rotisserie. If you don't have one of those, here are a couple of ways in the oven:

There is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound.

The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound.

Another method (considered best) is a searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.

The au jus will be made by merely adding some water to the juices after cooking.

Bon Appetit! :thumbs:

Hmm I'd not dilute the meat juices with water...but Minor's makes a fairly good DemiGlace which is very nice and easy to prepare. If not, this is a good au jus recipe...

Ingredients:

1 carrot, coarsely chopped

1 celery stalk, coarselyy chopped

1 large onion, coarsely chopped

4 cups water

4 beef-flavored bouillon cubes

Directions:

In saucepan, combine carrot, celery, onion, parsley and water. Bring to boiling; stir in bouillon cubes until dissolved. Simmer until vegetables are tender, about 25 minutes. Strain broth and reserve; discard vegetables. Pour off and reserve drippings from roast; pour broth into pan. Bring to boiling; stirring to loosen brown bits; simmer 5 minutes. Serve with prime rib.

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Hmm I'd not dilute the meat juices with water...but Minor's makes a fairly good DemiGlace which is very nice and easy to prepare. If not, this is a good au jus recipe...

Ingredients:

1 carrot, coarsely chopped

1 celery stalk, coarselyy chopped

1 large onion, coarsely chopped

4 cups water

4 beef-flavored bouillon cubes

Directions:

In saucepan, combine carrot, celery, onion, parsley and water. Bring to boiling; stir in bouillon cubes until dissolved. Simmer until vegetables are tender, about 25 minutes. Strain broth and reserve; discard vegetables. Pour off and reserve drippings from roast; pour broth into pan. Bring to boiling; stirring to loosen brown bits; simmer 5 minutes. Serve with prime rib.

I was recommending only a bit of water since he already mentioned he was using a rub....it shouldn't really need anything else.

Don't forget the horseradish! :thumbs:

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Hmm I'd not dilute the meat juices with water...but Minor's makes a fairly good DemiGlace which is very nice and easy to prepare. If not, this is a good au jus recipe...

Ingredients:

1 carrot, coarsely chopped

1 celery stalk, coarselyy chopped

1 large onion, coarsely chopped

4 cups water

4 beef-flavored bouillon cubes

Directions:

In saucepan, combine carrot, celery, onion, parsley and water. Bring to boiling; stir in bouillon cubes until dissolved. Simmer until vegetables are tender, about 25 minutes. Strain broth and reserve; discard vegetables. Pour off and reserve drippings from roast; pour broth into pan. Bring to boiling; stirring to loosen brown bits; simmer 5 minutes. Serve with prime rib.

I was recommending only a bit of water since he already mentioned he was using a rub....it shouldn't really need anything else.

Don't forget the horseradish! :thumbs:

Horseradish!! I forgot that!! I will stop and get some tomorrow!!

Thanks guys!!

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