Anyone tried this recipe???.....

[Big Muddy]

Wifey saw this recipe and wants to try it for our family Chrimuh supper.....I don't mind her trying this, but I dang sure don't want her ruining a $100 bucks worth of prime beef !!!


Perfect Prime Rib

> 1 prime rib roast with or without bone (any size)
> Garlic powder
> Salt and Pepper

> Directions: Preheat oven to 550F degrees. Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime. Works the same with Roast beef.

[Cindy B]

I hear this works every time.

[BarryBobPosthole]

I’ve done it with tri tips and arm roasts and such and it works like a champ. Its pretty much my go to method for small-medium roasts. I’d be a little leary of doing it with a big four-five rib prime. I slow roast those on my egg.

BKb

[Chicken Dinner]

I’ve eaten it when someone else cooked it like that and it worked perfectly.


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[Big Muddy]

Ok, you yahoos, I’m following this recipe to the letter with a 9 lb. prime rib roast.....just finished the first step at 550 degrees, and cut the oven off.....now, I’m waiting for 2 hours, sitting on my arse, waiting on the rest of the outlaws and inlaws to get here.....think I’ll have a big glass of that cold fuzzy peach punch stuff that my wife added a whole day’um bottle of some sorta wine to.
Tay’erm, dhis stupp izz guud!!!

[BarryBobPosthole]

Do you have an on call vet? You still might be able to save it!

BKB

[Big Muddy]

Man, that prime rib was the hit of the night.....it turned out absolutely perfect, and everyone wanted the recipe.....I’m gonna try this on a big venison roast, next week.

[LJ3]

I have a 9 pounder for dinner tomorrow. I'ma try it! So you did 550 for 45 minutes and then cut the oven off? This stresses me out a little I got USDA prime this time around and that shiznit was expensive!

[Big Muddy]

Yes, it is expensive, but it’s the prime stuff and we only buy it for special occassions.
Yep, ours was a 9 pounder too.....45 mins. at 550, then just cut off the oven, and don’t open it for 2 hrs......that’s it and it came out perfect !!!

There was plenty of au jus, but wifey forgot the horseradish sauce, which goes mighty good with prime rib.

Ha, yep, it was almost like waiting on a new baby birth for 2 hrs.

[Chicken Dinner]

Seriously, Len. DO NOT open the oven and “check” on it.


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[BarryBobPosthole]

Even if you wonder if the $175.00 roast you bought is now a piece of charcoal, don’t open the door.

BKB

[BarryBobPosthole]

ps.....you might wanna get ready for smoke alarms.

BKB

[Big Muddy]

Several of my kinfolks who absolutely refuse to eat even pinkish-done beef scarffed down that rare beef like hungry teenagers.

[BarryBobPosthole]

You can’y beat a good cow. Sounds larrupin!

[Big Muddy]

Yep, and Star Ranch Angus is some of the best, at least down my way.

https://starranchangus.com/

[LJ3]

I have a remote thermometer so I’ll know if it’s done or not. Looking forward to trying it. I’ll make the Yorkshire pudding after I pull the roast and get the wonderful fat out of the pan.

[Thumper]

Youse dufes sound like a bunch’a yappin’ wimmins!

[Captain]

Youse dufes sound like a bunch’a yappin’ wimmins!

Amen....

[Trav]

Len, I tried to make a Yorkshire pudding last time I did a prime rib and it came out terrible. You got any secrets.

[BarryBobPosthole]

I see the peanut gallery is heard from.

BKB

[LJ3]

Len, I tried to make a Yorkshire pudding last time I did a prime rib and it came out terrible. You got any secrets.

keep the batter thin. Heat the beef fat in muffin tins at 500 until it's smoking. quickly pour the batter to 3/4 full of the muffin holes (that's what she said). Don't open the oven until they're golden brown!