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    You are in: Home / Community Forums / Cooking Q & A / Question:Foolproof- Standing- Prime- Rib- Roast- (Paula- Dee
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    Question:Foolproof- Standing- Prime- Rib- Roast- (Paula- Dee

    BJB2721
    Fri Dec 07, 2012 4:21 pm
    Newbie "Fry Cook" Poster
    Foolproof Standing Prime Rib Roast (Paula Deen) :
    I will be preparing a prime rib roast that serves 20 for Christmas dinner. I have never attempted to cook one before. After reading the reviews for Paula's Foolproof Standing Prime Rib Roast that are so encouraging, I think I can do it. However, my daughter and her husband are bringing it for me to cook and from their description it is, 24" long - 12" wide by 6" deep and with 7 bones. WOW! My question is can it be cut in half and cooked as 2 roasts in the same oven with the same directions for Pauls' recipie?
    Zeldaz
    Fri Dec 07, 2012 4:23 pm
    Food.com Groupie
    Yes it can, but you should be advised that the USDA warns against this method of cooking meat as being unsafe. This article discusses the hazards in this method for roasting beef and turkey. http://groups.yahoo.com/group/Meat-Lovers/message/6176

    This is a very good, safe recipe. Kittencal's Perfect Prime Rib Roast Beef

    By the way, "prime" is a grade, not a cut. All rib roasts are nice and tender, but the prime grade stuff only makes its way to high-end restaurants, rarely to the public, unless you are very lucky!

    Whatever method you choose, a meat thermometer is your best friend! icon_wink.gif
    Chicagoland Chef du Jour
    Fri Dec 07, 2012 4:53 pm
    Food.com Groupie
    So tempting. I do like a good prime rib and have never made it.
    Whenever I have an opportunity to order it at (once a year) at restaurant that is known for quality beef, I really enjoy it.

    So, I read an article, a while back, that said stores like Costco & Sam's now have these better (restaurant) quality meats to sell because there has been a surplus of meat because folks were not dining out like they used to.

    I am so tempted to make on on Christmas Day for my lil' family. icon_biggrin.gif
    Zeldaz
    Fri Dec 07, 2012 5:03 pm
    Food.com Groupie
    Wow, that's great news for us! I'll keep my eyes open. We were thinking of a rib roast for Christmas, too. And Yorkshire pudding.
    SarasotaCook
    Sat Dec 08, 2012 9:57 am
    Food.com Groupie
    Guys, prime rib is one of the easiest things to make.

    The meat - salt and pepper - and I always add beef broth and an onion to the bottom of the pan

    That's it.
    Put in the oven and cook. Just make sure to have a thermometer.

    This is a good site and method I have always used. It has temp, times and methods
    http://www.primesteakhouses.com/how-to-cook-prime-rib.html

    A couple of changes ...
    1. I only butter the ends if they are exposed and cut. It depends on your cut of meat. The butter prevents them from drying.
    2. I do add 1 can beef broth and 1 rough chopped onion to the bottom of the pan; and the roast on a rack. This makes an excellent au jus along with the drippings. It doesn't affect the cooking; and makes a good sauce.
    3. I check the beef about 1/2 way through, and baste with the dripping; other than that. I don't do anything.

    Just make sure to let it rest 20 minutes or so before serving
    -------------------------------------

    I too do NOT recommend the method that was used by Paula Deen. Too many bad stories I have heard, and I wouldn't want to make my guests sick or ruin a good and expensive piece of meat.

    I have made prime rib many times with the method before and it is perfect.
    Zeldaz
    Sat Dec 08, 2012 10:27 am
    Food.com Groupie
    That's a really good link, Sarasota!
    SarasotaCook
    Sat Dec 08, 2012 10:52 am
    Food.com Groupie
    Thx Zeldaz, yep great info and easy. I just prefer a full proof way; I'm afraid of the other way. This way; or anything similar is so easy; I just don't take chances.

    And you can also add a different rub; or a mustard horseradish based slather on the top; the cooking time is always the same which is what I like.

    And, it always works too.

    The key a thermometer; and take a couple of readings, NOT JUST ONE. Then remove before it gets to the desired temp; and don't forget to LET IT REST!

    I think those are the 3 mistakes everyone makes.
    Chicagoland Chef du Jour
    Sat Dec 08, 2012 12:16 pm
    Food.com Groupie
    I found this helpful. It offers tips on "what's what" and serving size suggestions.


    Helpful Holiday Ordering Tips: Ordering a Beef Rib Roast or Beef Tenderloin
    There are three basic beef rib roasts. Following are the definitions. Start by identifying exactly the type of roast you want.

    Rib Roast Definitions:

    Prime Rib – Boneless Rib Roast.

    Standing Rib Roast – Bone in. Bones have not been removed. It is not “boned out”.

    Standing Rib Roast R&R – Bones Removed and Re tied back onto the roast.

    Most people use these terms interchangeably. WE DO NOT! It is our job to use the correct terms so there are no guesses and no mistakes. We understand this is a very expensive roast and also the centerpiece of an important day.

    We will help you by using and explaining correct terms and by being very specific when we write the order. We can give your cutters correct, accurate and complete information to insure orders are filled without error.

    Figuring Portion Sizes:

    Standing Rib (Bone in)

    -1 rib feeds 2 people (2 average eaters)

    -Each rib section is about 2 pounds.

    -Bone in product is figured at about 1 pound per person per serving

    -So a 6 rib Standing Rib Roast feeds 12 people and weighs about12 pounds.

    Please take note: there are only 7 ribs in a Standing Rib roast.

    Prime Rib (Boneless, Bone out)

    -For a Prime Rib (boneless) product we figure 3/4s of a pound per person.

    (Normally boneless product is figured at ½ pound per person but people tend to want more and over eat some for the holidays.)

    -Calculate by: number of eaters X .75. Example. 8 people x .75# = 6#

    -A 6# Prime Rib will feed 8 people.

    Rib Roast R & R (Ribs removed then retied to the roast)

    -1 rib feeds 2 people.

    -So again, a 6 rib R & R’d Rib Roast will feed 12 people.

    -It is our experience that ordering by the rib is less confusing than ordering by the pound for bone included rib roasts.

    Bone Weight: Understand that the bone will add weight. It adds tremendous flavor when cooking but is of course discarded when finished.

    Whole Beef Tenderloin: (boneless)

    -Generally a whole Beef Tenderloin (BT), weighs 2 to 3 plus pounds.

    -Portion sizes are figured the same for BTs. ½ – ¾ # meat per person.

    -If you need a cut larger than 3 pounds we can double the size by tying two end to end which is a very nice looking piece. Or try baking two separately.

    For great recipes to cook Beef Rib Roasts and Beef Tenderloins check out two favorites from the archives of “From Lucy’s Kitchen”.

    Remember, if a rib roast or tenderloin won’t suit the situation, a pork crown roast, whole pork tenderloin, smoked or fresh ham, sirloin roast or a boned, rolled and tied rump roast are great alternatives.

    Ask your butcher. He will always do his best to find what will work for you.
    Chicagoland Chef du Jour
    Sat Dec 08, 2012 12:18 pm
    Food.com Groupie
    Zeldaz wrote:
    That's a really good link, Sarasota!



    WOW icon_cool.gif I'm getting excited! Talked to my fab husband, and it's a go!

    Are ya with me Zelz?


    Thanks a BUNCH Sarasota, you ROCK!
    DrGaellon
    Sat Dec 08, 2012 12:26 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    Bone Weight: Understand that the bone will add weight. It adds tremendous flavor when cooking but is of course discarded when finished.

    Bones have VERY little flavor. (That's why an all-bone stock has to be simmered for hours and hours to develop flavor.) Leaving the bone in place serves to shield that side of the meat from the heat, keeping it juicer and more tender, but contributes nothing to the flavor of the meat. (The crispy bits of fat clinging to the bone are another matter.) Cooked properly, a boneless roast is indistinguishable from a bone-in roast, and cooks faster and more evenly.
    SarasotaCook
    Sat Dec 08, 2012 2:14 pm
    Food.com Groupie
    Very good info Chicago. That is true to really know your cut and what you are cooking. Great knowledge to have before cooking any large roast.

    http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
    This is another interesting link for prime rib.

    Personally, I have always got my roast, removed from the bone, but tied back on. Also, this is the time to go to a butcher, not the local grocery store. And you also want a very fresh cut as well. If you are going to spend all that money on a good cut of beef, you might as well get it really good and fresh.

    Also, I cook with the ribs on for presentation; but, I do think it adds flavor. And my Dad and my friend can devour a whole rib all by himself. But yes, 2 people per rib is about accurate. However, I always get an extra 1 or 2 for leftovers. French dip sandwiches are fantastic!!
    Zeldaz
    Sat Dec 08, 2012 2:28 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    Zeldaz wrote:
    That's a really good link, Sarasota!



    WOW icon_cool.gif I'm getting excited! Talked to my fab husband, and it's a go!

    Are ya with me Zelz?


    Thanks a BUNCH Sarasota, you ROCK!


    Yup, I'm in!
    It's only the two of us, but I think we can deal with a two-rib piece. Might even roast it on the Big Green Egg, but I don't think Yorkshire pudding would work out very well on a grill. icon_lol.gif Now I've got to put an order in at the Toucan Market to be sure I get it.
    SarasotaCook
    Sat Dec 08, 2012 2:37 pm
    Food.com Groupie
    It is one of those absolutely delicious cuts, so easy to make; and oh so rich and decadent. I'm doing one in 2 weeks for a group I play poker with. We are all chipping in cost wise; but it will be really fun.
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