Which is the better way to cook prime rib, convectional or convection oven?!
A convection oven will make it nice and crispy on the outside and very juicey in the middle. Use a meat thermometer and you are good to go. I bought a bosch gas oven with european convection and its the best investment I made for the kitchen.
The prime rib will have that fat back top on it, I cut that back so that its like a flap and I then kosher salt and pepper the meat. Fresh thyme and rosemary. Garlic powder. Then I put that fat flap back over the seasonings and the meat and I convection it on 300F. ;)
Answers: I disagree with Dave H on this. Only because when I cooked in hotels we cooked our prime ribs slow, in a convection oven.
A convection oven will make it nice and crispy on the outside and very juicey in the middle. Use a meat thermometer and you are good to go. I bought a bosch gas oven with european convection and its the best investment I made for the kitchen.
The prime rib will have that fat back top on it, I cut that back so that its like a flap and I then kosher salt and pepper the meat. Fresh thyme and rosemary. Garlic powder. Then I put that fat flap back over the seasonings and the meat and I convection it on 300F. ;)
I cook over 1,000 pounds every year for family and friends. Here is my recipe. The best way is to use a conventional oven in my opinion for slow cooking. For cooking above 350 degrees use a convection oven.
Dave’s Slow roasted Prime Rib
3 whole 7 bone prime rib roasts (15 to 22 lbs.)
1 cup black pepper
1 cup granulated garlic
? cup granulated onion powder
2 cups kosher salt
2 40 lb. bags water softener rock salt crystals (do not use granules)
In a medium bowl, combine pepper, garlic, onion and kosher salt. Stir well. Rib spice mixture all over all sides of each roast, set aside on a sheet pan. Pour a 1” layer of rock salt in the bottom of a 22” Maca Dutch oven. Place one roast to one side but not touching the cast iron. Pour in enough rock salt to cover the roast half way, then layer rock salt around the roast. Place the second roast in the void of rock salt and fill in the gap between roasts with a ?” layer of rock salt. Pour in enough rock salt to fill the second roast ? way. Place the third roast over the first roast and pour in rock salt for a ?” layer between the first 2 roasts. Fill the remaining space with rock salt, covering all of the meat. Place the lid on the oven put 2 rings of briquettes under the oven and 2 ? rings on the lid. Bake the roasts for 3 ? hours maintaining the coals as needed.
Serves 45 to 70 1 lb. servings
90 to 150 8 oz. servings
Here's an answer I posted on another site about theway I cook prime rib roasts.
Cooking Prime Rib in Rock Salt
The key is keeping the meat and everything else DRY This is very, very important. I let the roasts set out for about 2 hours before starting the cooking process. This makes a more tender piece of meat when it is cooked. I rub the prime rib roasts with my favorite mixture of seasonings and set the roasts aside. In the mean time I start 3 Weber charcoal chimneys full of charcoal. Next, I place 1" of rock salt into the bottom of my 22 Maca. Then I put 2 roasts onto the rock salt in the bottom of the oven. I pour in more rock salt to cover the 2 roasts about 1/2". Then I place the next 2 roasts ontop of the first 2 and fill the oven with more rock salt and cover with more rock salt. It takes about 50 to 60 pounds of rock salt and I use water softener salt because its $12.00 per 80 pounds, compared to 1.59 per 5 pound box of ice cream salt. NOTE there is no difference! Cover the Dutch oven and I place 1 chimney of briquettes in a ring around the bottom and 1 1/2 on the lid. 3 hours later I have 95 pounds of delicious prime rib ready to be devoured!
Here is why the meat does not get salty. MOISTURE. Plain and simple. You need moisture to get the saltiness into the meat, thats why the rub flavors get into the meat and not the rest of the salt. I've heard many cooks who spray water over the salt to "harden it" what that moisture does is allow the salt to penetrate the meat and makes it more salty. When you pack the roasts into a dry oven, the rock salt acts much like cast iron and transfers the heat directly to the meat in a even fashon all around the meat, leaving no hot or cool spots. The rock salt also makes a great moisture barrier, keeping the juices inside the meat. That's how it works in a nutshell.