Recipe for prime rib just like outback steakhouse?!
source please!!!Www@FoodAQ@Com
Answers:
Well, they use two different methods, I'd imagine they cook an entire prime rib at a time, so it will always taste slightly different if you use a smaller cut!. Use one or the other, my bf's at work so I can't ask which one they use) I have the insider's edition print cookbook, and this is what it says!. Good luck!
Outback Steakhouse Marinade
1 Cup Scottish (or similar) Ale(my bf worked there, he says to use whiskey instead)
2 tsp!. Brown Sugar
1/2 tsp!. McCormick Seasonal
1/4 tsp!. Ground Black Pepper
1/4 tsp!. MSG
Place your favorite cut of steak in a shallow pan and pour ale
on steak and marinate for 1 hour in refrigerator!. Remove steak
from ale and mix dry ingredients together and rub steak on both
sides!. Let marinate with dry ingredients for 1/2 hour!.
Preheat a skillet or grill to med high heat add vegetable spray
or vegetable oil and braize to perfection!.
Outback Steakhouse Steak Seasoning
Mix together:
1 envelope Taco Seasoning Mix
1 envelope Good Seasonings Italian Dressing Mix
Pierce steaks in several places with tines of fork!. Rub in oil and dust in
seasoning mixture!. Then pour Coca Cola (Diet or Regular) around steaks in
deep plastic or glass container and seal with plastic wrap!. Refrigerate for
24 hours!. Drain, and grill or broil as you wish!.Www@FoodAQ@Com
Outback Steakhouse Marinade
1 Cup Scottish (or similar) Ale(my bf worked there, he says to use whiskey instead)
2 tsp!. Brown Sugar
1/2 tsp!. McCormick Seasonal
1/4 tsp!. Ground Black Pepper
1/4 tsp!. MSG
Place your favorite cut of steak in a shallow pan and pour ale
on steak and marinate for 1 hour in refrigerator!. Remove steak
from ale and mix dry ingredients together and rub steak on both
sides!. Let marinate with dry ingredients for 1/2 hour!.
Preheat a skillet or grill to med high heat add vegetable spray
or vegetable oil and braize to perfection!.
Outback Steakhouse Steak Seasoning
Mix together:
1 envelope Taco Seasoning Mix
1 envelope Good Seasonings Italian Dressing Mix
Pierce steaks in several places with tines of fork!. Rub in oil and dust in
seasoning mixture!. Then pour Coca Cola (Diet or Regular) around steaks in
deep plastic or glass container and seal with plastic wrap!. Refrigerate for
24 hours!. Drain, and grill or broil as you wish!.Www@FoodAQ@Com
How to Cook a "Prime Rib"
Selecting the Meat
Like a "london broil", a "prime rib" is a marketing term to sell meat!. A "prime rib" roast is a standing rib roast!.
Order your standing rib roast well in advance!. Talk to your butcher (he or she probably is a nice person; for some reason, most butchers are)!. I like to specify USDA Choice for a standing rib!. You may or may not be able to order this, as many meat wholesalers market under their own terms and names!. Last time I checked, my local Thriftway would provide USDA Choice; Fred Meyer offered their own "Fred Meyer Select!." I ordered from Fred Meyer once only!.
Now, for every two people you will be feeding, you need a rib, unless your family doesn't really like, or eat much, beef!. Nonetheless, there isn't much point in getting anything smaller than a 3 rib roast!.
Request a small end rib roast!. The ribs of a steer get larger as you move from the front towards the back!. The larger the bone, the smaller the section of meat in the middle!. Request "three ribs off the small end", or as many as you need!.
Ask your butcher remove the chine bones, feather bones and back strap!. It probably will already be done, but ask - it will make carving easier!.
Cooking the Meat
To cook the roast, you'll need three things: A big pan, a big rack, and an accurate thermometer!. The whole roast should fit inside the pan without touching the metal anywhere!. The rack should keep the roast an inch or so above the bottom!.
First, figure on how much time you'll need!. This guide tells you only when to put the roast in; to know when to take it out, use your thermometer!.
Desired Doneness Rare Medium Well Done
Internal Temperature When Done 130° 140° 150°
Minutes Per Lb!. 15 - 20 20 - 25 25 - 30
Secondly, take in consideration the fact that the roast should "set up" before carving!. This allows the jucies to go back into the meat!. A roast cut hot from the oven will spill most of its juice onto the carving board!. Just take the roast out, cover it very loosely with tented foil, and leave it on the counter for half an hour!. It will still be plenty hot when served!.
For example, say you want to serve the roast at 5:00 pm!. You want it medium (internal temperature of about 140°)!. The roast weighs 8 pounds!. Therefore, you need about 8 x 20 minutes or 160 minutes -- say, roughly two and a half hours!. Add half an hour for setting up after cooking, and you know you need to start the roast by 2:00 pm!. It does not tell you to to take it out at 5:00!.
Due to differences in cuts of meat, oven temperatures and other factors, actual cooking times vary!. You must rely on a thermometer for knowing when to remove the oven!.
I think the best kind of thermometer is the instant read type!. This will tell you the exact temperature within ten seconds or so; you put it into the roast, check the temperature, and remove it!. These are reliable and fast!. I got mine at a plumbing supply house, where they were sold at about half the price kitchen shops were asking!.
If you don't have an instant read, use a standard meat thermometer!. These you insert into the roast at the beginning of cooking time!. Make you you insert it into meat, not fat, and not touching bone!. also, make sure you can easily read the display when you open the oven!.
If you don't have any cooking thermometer, buy one!. You'd be penny-wise and pound-incredibly-foolish to cook a standing rib roast without any sort of thermometer!.
To prepare the meat for roasting, rub the surface of the roast with plenty of salt and coarsely ground black pepper!. Mix a quarter cup of each and work it into the outside with your fingertips!. You can also add a couple of cloves of crushed garlic to the mix if you like!.
Put the roast on the rack and put it into a 350° oven!. Don't cover the roast or marinate it with any kind of liquid!.
Start checking the temperature well before the time your chart tells you to remove it!. You'll want to pull the roast about 10 degrees under your target temperature!.
For example, say you want a medium (140°) roast!. At 4:00 the internal temperature reads 132°!. Since you pull the roast out 10 degrees before your target temperature, go ahead and take the roast out!. Put it on the counter, cover it with the tented foil (make sure any steam can go out the sides) and leave it near the oven!. The roast will remain hot enough for serving for nearly an hour!. There will be no problem with food safety leaving a cooked beef roast out for this period!.
During the time the roast sets up, the heat in the beef will continue to cook the meat!. It will rise easily to 140° and past it before starting to cool off!. Taking a roast out of the oven when the internal temperature is 140° will produce a roast closer to well done than medium!.
Finally, a few words on well done or rare: Some people like their meat almost bloody!. Your target temperature for this would be 120o!. Others feel queasy when they see any pink in their meat; Www@FoodAQ@Com
Selecting the Meat
Like a "london broil", a "prime rib" is a marketing term to sell meat!. A "prime rib" roast is a standing rib roast!.
Order your standing rib roast well in advance!. Talk to your butcher (he or she probably is a nice person; for some reason, most butchers are)!. I like to specify USDA Choice for a standing rib!. You may or may not be able to order this, as many meat wholesalers market under their own terms and names!. Last time I checked, my local Thriftway would provide USDA Choice; Fred Meyer offered their own "Fred Meyer Select!." I ordered from Fred Meyer once only!.
Now, for every two people you will be feeding, you need a rib, unless your family doesn't really like, or eat much, beef!. Nonetheless, there isn't much point in getting anything smaller than a 3 rib roast!.
Request a small end rib roast!. The ribs of a steer get larger as you move from the front towards the back!. The larger the bone, the smaller the section of meat in the middle!. Request "three ribs off the small end", or as many as you need!.
Ask your butcher remove the chine bones, feather bones and back strap!. It probably will already be done, but ask - it will make carving easier!.
Cooking the Meat
To cook the roast, you'll need three things: A big pan, a big rack, and an accurate thermometer!. The whole roast should fit inside the pan without touching the metal anywhere!. The rack should keep the roast an inch or so above the bottom!.
First, figure on how much time you'll need!. This guide tells you only when to put the roast in; to know when to take it out, use your thermometer!.
Desired Doneness Rare Medium Well Done
Internal Temperature When Done 130° 140° 150°
Minutes Per Lb!. 15 - 20 20 - 25 25 - 30
Secondly, take in consideration the fact that the roast should "set up" before carving!. This allows the jucies to go back into the meat!. A roast cut hot from the oven will spill most of its juice onto the carving board!. Just take the roast out, cover it very loosely with tented foil, and leave it on the counter for half an hour!. It will still be plenty hot when served!.
For example, say you want to serve the roast at 5:00 pm!. You want it medium (internal temperature of about 140°)!. The roast weighs 8 pounds!. Therefore, you need about 8 x 20 minutes or 160 minutes -- say, roughly two and a half hours!. Add half an hour for setting up after cooking, and you know you need to start the roast by 2:00 pm!. It does not tell you to to take it out at 5:00!.
Due to differences in cuts of meat, oven temperatures and other factors, actual cooking times vary!. You must rely on a thermometer for knowing when to remove the oven!.
I think the best kind of thermometer is the instant read type!. This will tell you the exact temperature within ten seconds or so; you put it into the roast, check the temperature, and remove it!. These are reliable and fast!. I got mine at a plumbing supply house, where they were sold at about half the price kitchen shops were asking!.
If you don't have an instant read, use a standard meat thermometer!. These you insert into the roast at the beginning of cooking time!. Make you you insert it into meat, not fat, and not touching bone!. also, make sure you can easily read the display when you open the oven!.
If you don't have any cooking thermometer, buy one!. You'd be penny-wise and pound-incredibly-foolish to cook a standing rib roast without any sort of thermometer!.
To prepare the meat for roasting, rub the surface of the roast with plenty of salt and coarsely ground black pepper!. Mix a quarter cup of each and work it into the outside with your fingertips!. You can also add a couple of cloves of crushed garlic to the mix if you like!.
Put the roast on the rack and put it into a 350° oven!. Don't cover the roast or marinate it with any kind of liquid!.
Start checking the temperature well before the time your chart tells you to remove it!. You'll want to pull the roast about 10 degrees under your target temperature!.
For example, say you want a medium (140°) roast!. At 4:00 the internal temperature reads 132°!. Since you pull the roast out 10 degrees before your target temperature, go ahead and take the roast out!. Put it on the counter, cover it with the tented foil (make sure any steam can go out the sides) and leave it near the oven!. The roast will remain hot enough for serving for nearly an hour!. There will be no problem with food safety leaving a cooked beef roast out for this period!.
During the time the roast sets up, the heat in the beef will continue to cook the meat!. It will rise easily to 140° and past it before starting to cool off!. Taking a roast out of the oven when the internal temperature is 140° will produce a roast closer to well done than medium!.
Finally, a few words on well done or rare: Some people like their meat almost bloody!. Your target temperature for this would be 120o!. Others feel queasy when they see any pink in their meat; Www@FoodAQ@Com
I don't know how Outback does their prime rib, but Paula Deen has a foolproof recipe that's tried and true!.
http://www!.pauladeen!.com/recipe_view/265Www@FoodAQ@Com
http://www!.pauladeen!.com/recipe_view/265Www@FoodAQ@Com
Outback Sucks-
Rub the outside with Roasted garlic puree mixed with maple syrup and montreal spice- roast!. divine!.Www@FoodAQ@Com
Rub the outside with Roasted garlic puree mixed with maple syrup and montreal spice- roast!. divine!.Www@FoodAQ@Com
try copykat!.comWww@FoodAQ@Com