Prime rib questions / recipe?!
Answers: I was thinking of making prime rib for christmas dinner to feed about 9 people. Here's my problem... I'm totally lost! How big of a piece should I buy, and also, I've been looking at some recipes online and the center is always pink... is there anyway to fully cook the rib without ruining it so that the middle is not pink? Any suggestions, tips and recipes would be great... help me out please!
The glory of preparing a prime rib roast is that you can have well done at both ends moving towards medium well, medium, medium rare and medium at the very middle, thus pleasing a variety of dinner companions. If this is not going to meet your needs, you could order a precooked and carved prime rib from a local catering company (many supermarkets will prepare one); pick it up the day before dinner with reheating instructions.
For a roast of beef that is more evenly done all the way through, I would recommend a rib eye roast or a sirloin roast, although the sirloin tends to be a little more dry and will need more attention during the roasting process.
Good luck ... I don't eat very much red meat for a variety of reasons, but a truly "prime" prime rib roast is a royal treat for most non-vegans in your circle of family and friends.
Oh nooo, please leave the middle pink, the worst thing you can do for prime rib is overcook it. When you cook it the outside will be darker and the end pieces will be more well done anyway. Those who want it rarer (the only way to eat pr) can take it from the middle. Contary to what people will tell you this is not unhealthy. 8 oz per person for little appetite 16 for big.
Okay. Here's one from epicurious that calls for a 9-9 1/2 lb roast that yields about 8 servings. Check where it says what the meat thermometer should register for med-rare. If you like it a little more well done, cook a little longer. There's usually some pink in the middle or it will be too dried out (over cooked, IMO). I like it well done, but there's a little pink in the center. I chose this recipe because I like the horseradish and Yorkshire pudding. The sauce looks very good as well. Enjoy! Happy Holidays.
http://www.epicurious.com/recipes/food/v...
You should probably order prime rib from your butcher ahead of time (you can do this at your local supermarket). They will tell you how much to order based on who is coming (9 adults, or some adults, some children, etc.) I think a standing rib roast is the best, so you would figure about 1 rib for every 2 adults, but you might want to add extra ribs for leftovers. Order it still attached to the bones, and with some fat left on to keep it juicy.
You will want the middle to be pink because the outer edges will be more well cooked. Traditionally, people like their roast beef to be rare or medium rare. People who want more well cooked slices can eat the outer parts. What I usually do is season the outside (just rub salt and pepper on it), stick a meat thermometer in it and stick it in the over at 380 degrees. It will take about 20 minutes per pound to cook to medium rare. Take it out of the over when the thermometer reads medium rare because it will continue to cook as you let it sit for the next 20-30 minutes to gather its juices.
A nice side to make with it is Yorkshire pudding (a kind of English roll). Here is the recipe:
1 cup flour
1 tsp salt
1 cup milk
2 eggs
When you take the beef out of the oven, take some of the juice from the bottom of the pan and squirt it using a baster into the bottom of a muffin tin (use all 12 wells). Heat it in the oven at 400 degrees while you mix the ingredients. The key is to get the pan very hot. Ladle the batter into the muffin tins and bake for about 20 minutes (It will rise and brown). Serve hot.
Good luck!
Absolutely, positively, unequivocally, and with-out a shadow of doubt if you cook Prime Rib till it's no longer pink you should be jailed for gross ignorance.And everyone who comes to eat will think malevolent thoughts about you.That aside get a 5 bone roast about 10 lb . Cook it rare 125F, let it rest covered 20 min . Have your butcher cut off the bones and tie them back on.Salt and pepper liberally before cooking . Start hot and then drop the heat.Go to Food Network.com/ Alton Brown.etc. Figure about $100.00 for the roast I advise don't F it up.
It MUST be pink in the middle - and definitely serve with horseradish cream and Yorkshire puds - they're pretty tricky to make first time though, so I'd recommend you buy the premade ones - just as good as homemade ones most of the time, only take 4 minutes from frozen in a hot oven, MUCH less stress. I think we buy Aunt Bessie's, but ask around your local stores.