"Gene" > wrote in message
...
> Got this from America's Test Kitchen, have used it, and find that it
> makes the best prime rib I have ever had.
>
> I age it for 7 days. Also, I cut the meat off the rib and THEN TIE IT
> BACK ONTO THE BONES before I roast it. This way it holds up well and
> is easier to slice before serving.
>
> Buy the ribs that are the 10,11, and 12th ribs as they are not a fatty
> but still fatty enough.
>
> Why this recipe works:
>
> Most of us cook prime rib only once a year, if that, and don't want to
> risk experimenting with the cooking method-especially when the results
> are no better than mediocre. We thought that a special-occasion roast
> deserved better and wanted to find the best way to get the juicy,
> tender, rosy meat that prime rib should have. The principal question
> for roasting prime rib was oven temperature, and our research turned
> up a wide range of recommendations. Most delivered meat that was
> well-done on the outside but increasingly rare toward the center-not
> too bad, but not exactly great. Surprisingly, the roast we cooked at a
> temperature of only 250 degrees was rosy from the center all the way
> out. Additionally, it retained more juice than a roast cooked at a
> higher temperature, and the internal temperature rose less during
> resting, so we had more control over the final degree of doneness.
> Searing before roasting gave us a crusty brown exterior. For
> seasoning, prime rib needs nothing more than salt and pepper. Now that
> we'd found a dependable cooking method, we could serve this
> once-a-year roast with confidence. (less)
>
>
> For a roast that's as pink, juicy, and tender at the surface as it is
> in the center, sear it first, then roast it long and low.
>
>
> Serves 6 to 8
>
>
> Remember, even a day or two of aging in the refrigerator will help.
>
> Ingredients
>
> 1 first-cut beef rib roast , 3 ribs (about 7 pounds), set at room
> temperature for 3 hours, tied twice between the rib bones (see
> illustration below)
> Salt and ground black pepper
>
> Instructions
>
> 1. Adjust oven rack to low position and heat oven to 200 degrees. Heat
> large roasting pan over two burners set at medium-high heat. Place
> roast in hot pan and cook on all sides until nicely browned and about
> 1/2 cup fat has rendered, 6 to 8 minutes.
>
>
> 2. Remove roast from pan. Set wire rack in pan, then set roast on
> rack. Generously season with salt and pepper.
>
>
> 3. Place roast in oven and roast until meat registers 130 degrees (for
> medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Let
> stand 20 minutes (a bit longer is fine) before serving.
>
>
> 4. Transfer to cutting board and carve in accordance with the
> instructions below.
>
>
> Technique
> Tying and Carving the Prime Rib
>
> 1. To carve, remove the twine and set the roast on a cutting board,
> rib bones perpendicular to the board. Using a carving fork to hold the
> roast in place, cut along the rib bones to sever the meat from the
> bones.
>
>
> 2. Set the roast cut side down; carve the meat across the grain into
> thick slices.
>
>
> We didn't tie the first few prime ribs that we roasted. We found out
> pretty quickly, though, that unless the roast was tied, the outer
> layer of meat pulled away from the rib-eye muscle, causing the roast
> to look a little unattractive. Separated from the main roast, this
> outer flap of meat also tended to overcook. To solve this problem
> easily, tie the roast at both ends running parallel to the bone.
>
> It is a solemn thought: dead, the noblest man's meat is inferior to pork.
> - More Maxims of Mark, Johnson, 1927
> Mark Twain
>
> Gene
>
>
You cooked it in the oven?? You must have moved your oven outside onto the
patio. It's somewhat of interest that your post immediately follows the "afb
FAQ" post.

I've never had the guts to risk my investment by browning directly the cut
ends of a prime rib. I'm going to try it next time. I usually paint the cut
ends with rendered bacon fat. I'll brown the cut ends in bacon fat, and save
the non fatty part of the pan residue for the Yorkshire pudding. I would
leave the other surfaces alone to render the fat and drippings that are the
principal ingredients of the Yorkshire pudding you make with the roast. I'm
going to, as always, roast the standing rib indirectly on the Weber at 250F,
though only to 120-125F. The temp will rise five degrees during the resting
period while you're making the "Yorkie".

I think your point about the "butt end" cut is a very good one. The last
roast we had, however, was a bit on the dry side. I always look carefully at
the piece of meat I'm going to buy. It needs to have enough fat.

I'd to try the above on The WSM smoker. However. with the water pan full,
the temp. doesn't quite reach 250F.

Kent


Kent