Home Forums Hunting & Shooting Hunter's Campfire Thanksgiving Prime Rib Recommendtions

Well, seeing as how Thanksgiving is tomorrow, I thought I would see what everyone's favorite way of preparing and cooking prime rib was.

We almost always do prime rib for our holiday meals and have tried a number of different rubs and methods. I usually just wing it and use coarse salt, pepper, some rosemary and thyme. Whatever else I dig out of the spice shelf that looks good. I have experimented many times over the years trying to create a coating to produce a crust on the roast, but have never gotten it the way I really would like.

What are you "recipe" go-tos for prime rib?

How do you like to cook your prime rib? Thinking it will be on the pellet grill this year.

As you do, coarse salt and pepper. And some rosemary.

I like to smoke it slow. With just coarse Kosher salt and fresh ground pepper. That's all you need.

Keep it coated with brown sugar and water. Gives it a great taste!

DEEP FRIED. LIKE YOU WOULD A TURKEY

Now that’s funny

Uh, no.

In my restaurants I have always begun one very basic way - I wet the entire rib liberally with Lea & Perrin’s Worcestershire sauce. So it will really take the seasoning. So it clings to the point of ‘caking’. Then it’s copious amounts of Diamond Crystal kosher salt, coarsely ground black pepper, and granulated garlic (basically garlic powder but not quite as fine). You almost can’t over-season it. Especially a big end to end ribeye. If in doubt, hit it with more. Let the rib sit out at room temp for a minimum of a half an hour to take the rub in. I would do an hour personally. Low and slow in the oven from there. Or smoker. Fresh and/or dried herbs like rosemary or thyme or whatever are entirely optional. Try it once with only what I have described and go from there to your taste. I used to begin by putting the ribs into a very hot oven to ‘sear’ them, and then immediately dropping the heat back to a much lower cooking temp. Many recipes on-line will recommend same. It isn’t necessary or good as the initial high heat just causes the cap to rupture more quickly and completely. Pu the rib into a low temp oven and roast it slowly the entire way.

We have always used Chef John's cooking method and the spices he uses in his recipe. If you follow his instructions and cooking method to a T it always comes out perfect.

You can click on the "see recipe" button at the bottom of the video to see the ingredients used.

https://www.allrecipes.com/video/479/perfect-prime-rib/

My wife cooks a prime rib at Christmas. She’s been using a William’s Sonoma recipe for the last 8 years that everyone thinks is great. It’s soy sauce, black ground pepper and Dijon mustard.
It has a great crust.

Happy to send you a picture of the recipe if you’re interested.

Bob

The best prime rib I ever had was done in a slow cooker

Season p-rib normally then coat p-rib in a thick as possible crust of rock salt or coarse kosher salt. (Rock salt absorbs, stores and releases more heat over a longer period of time)
Pre-heat oven to 500* F and allow to get heat-soaked.
Put p-rib in oven keeping the temp on the 500* setting for an hour.
Turn oven off after one hour of high-heat cook time.
Allow p-rib to cook over the course of 4 hours on the residual heat as it cools down.

Remove when ready, let sit for 10 mins. Slice, serve and enjoy.

Do NOT open oven at anytime during cook time!

Seasoning aside (personal preference)

Sous Vide

Put the roast in a sous vide tub, get it to 133 degrees, about 8 hours, ice bath for 10 minutes, season and butter the crap out of it, then in a 500 degree oven for 10-15 minutes.

Edge to edge perfect med-rare.

This recipe used dozens of times

Coat with herbs de provance and some fresh cracked paper and kosher salt

Throw in a 500 degree oven

https://www.allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/

easy and delicious

Do you use any other spices?

Less spice is more in my experience especially if brined.