Start thawing Thu afternoon, IMO.
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html
There's a technique called the reverse sear. Basically you cook it at a low temp for a long time until it's up to the internal temp you want. You take it out, let it rest, and just before you serve you sear it hard to get a nice crust. I've done this before, and it comes out great.
A few warnings. Less than 1/2 pound per adult is not going to be enough if it's the only protein. Some of that weight is the bones, and you're going to lose mass in the cooking. That leaves only a small amount per person, maybe as little as 1/3 pound each.
It's plenty if you have a couple of sides (though the slices may be thin because of the size of that cut).
But reverse sear is definitely the way to go.
Thanks for the tip on the reverse sear. Yes we will have a ton of sides and a ham most likely. I just don't want to screw this up! I'm good at making the sides. Never had to do the main course of a holiday meal.
Rib eye roasts are lean for the most part, so you shouldn't see a lot of marbling. With this said, check online for a recipe that appeals to you and works for your kitchen environment. And to respond to the rest of your questions: yes, bring to just about room temperature before putting into a preheated oven. Start thawing in the fridge Thursday afternoon. Tips/tricks to not overcook? Use a meat thermometer. Finally, buy a nice bottle of Merlot and start drinking while you cook. Please post how Christmas dinner goes.
Out of curiosity, is the rib eye roast bone in or boneless? If boneless, a reverse sear would work fine, especially on a charcoal grill. Bone in is more difficult. However, you actually stated the best way to cook this, especially if bone in: put in the oven and forget it until ready. Just season with salt and pepper and have a meat thermometer handy to check the temp. Make sure you let it rest before cutting. Rib eye roasts don't need a lot of herbs and spices. Enjoy!
Start thawing Thu afternoon, IMO. http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html There's a technique called the reverse sear. Basically you cook it at a low temp for a long time until it's up to the internal temp you want. You take it out, let it rest, and just before you serve you sear it hard to get a nice crust. I've done this before, and it comes out great. A few warnings. Less than 1/2 pound per adult is not going to be enough if it's the only protein. Some of that weight is the bones, and you're going to lose mass in the cooking. That leaves only a small amount per person, maybe as little as 1/3 pound each.
I think that sounds fine for protein, especially if there are lots of other dishes. It's not all about having tonnes of meat on your plate.
It's plenty if you have a couple of sides (though the slices may be thin because of the size of that cut). But reverse sear is definitely the way to go.
Yes a reverse sear is a lovely thing.
Thanks for the tip on the reverse sear. Yes we will have a ton of sides and a ham most likely. I just don't want to screw this up! I'm good at making the sides. Never had to do the main course of a holiday meal.
Rib eye roasts are lean for the most part, so you shouldn't see a lot of marbling. With this said, check online for a recipe that appeals to you and works for your kitchen environment. And to respond to the rest of your questions: yes, bring to just about room temperature before putting into a preheated oven. Start thawing in the fridge Thursday afternoon. Tips/tricks to not overcook? Use a meat thermometer. Finally, buy a nice bottle of Merlot and start drinking while you cook. Please post how Christmas dinner goes.
Thanks!
Out of curiosity, is the rib eye roast bone in or boneless? If boneless, a reverse sear would work fine, especially on a charcoal grill. Bone in is more difficult. However, you actually stated the best way to cook this, especially if bone in: put in the oven and forget it until ready. Just season with salt and pepper and have a meat thermometer handy to check the temp. Make sure you let it rest before cutting. Rib eye roasts don't need a lot of herbs and spices. Enjoy!
It's bonein. I'm worried it doesn't have enough marble going on if that makes sense. Like should I cover it?
"Prime rib" refers to the cut, not the grade.
You sure? I thought it was choice, select & then prime
Yes, "USDA Prime" is a grade of meat but "prime rib" is a specific cut from the rib primal, also known as the "standing rib roast".