Results 1 to 5 of 5

Thread: PERFECT PRIME RIB EVERYTIME

Hybrid View

  1. #1
    StlersGuy's Avatar
    Join Date
    Aug 2007
    Location
    Westerville, OH now but from Mount Lebanon, PA
    Posts
    7,863
    My Mood
    patriots-hater

    My Social Networks

    Follow StlersGuy On Twitter Add StlersGuy on Facebook Add StlersGuy on Google+ Visit StlersGuy's Youtube Channel

    PERFECT PRIME RIB EVERYTIME

    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. Try it you won't be disappointed.

  2. #2
    SA's Biggest Fan
    SteelersWoman's Avatar
    Join Date
    Sep 2006
    Location
    Ohio
    Posts
    1,902
    My Mood
    Fine
    Hmm--I've never heard of that before--sounds like it would very tender (although I AM wondering what keeps it from drying out...) I'd have a hard time keepin these guys from openin the door though lol

  3. #3
    Snake Champion steelersgal86's Avatar
    Join Date
    Jan 2007
    Location
    painesville, ohio
    Posts
    14,757
    My Mood
    Smokin
    Wow...it sounds great...I might have to try that...but that is true trying to keep the door shut for 2 whole hours....


    Thanks for the sig Flea

  4. #4
    2nd String PsychoWard's Avatar
    Join Date
    Feb 2007
    Location
    Madison,Ohio
    Posts
    7,690
    My Mood
    Horny
    yeah that does sound good!

  5. #5
    Draft Pick Mach1's Avatar
    Join Date
    Jul 2007
    Posts
    156
    Haven't tried it that way.

    I usually get a big roasting pot and put about 1/2" of rock salt on the bottom. Season the roast how you want. Put fat side down and pack the rest of the pot with rock salt and pour couple cups of water around on the salt. Cook on 500 at 5-6 min. for rare per lb. or a few min. longer if you want medium. After the times up in the oven pull it out and let rest for 15 min. Then get ya a hammer, thongs, big fork and a basting brush to brush off the excess salt.
    No it doesn't make it salty just holds in all the juices.

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Similar Threads

  1. Tomlin not afraid of perfect Pats
    By DIESELMAN in forum Steelers Talk
    Replies: 17
    Last Post: 12-09-2007, 02:28 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •