elise,
Do you know of a good recipe for prime rib hash or anything else I can make from left over prime rib? Enjoy your recipes.

Thanks,
April Lemesh
alemesh@aol.com

I've read a number of prime rib recipes and I'm confused. Most do not mention putting a lid or cover on the pan. Some say to keep an eye on the meat thermometer so you don't over cook. And one or two mention putting a lid on the pan.

So :
To cover or not to cover ~ that is the question?

Thanks

Hash made from Prime Rib is fantastic. My family loves it and prefers hash over any other prime rib leftover dishes. We eat it for dinner along with some over easy fried eggs. All you need to do is to combine leftover prime rib which has been chopped in food processor, a few boiled/cooled potatoes which have been also been chopped in food processor and diced onion. Fry in skillet with butter at medium heat. You can add some left over au jus for moisture or you can use a little water. Add salt and pepper and contiue to cook and stir the hash until cooked to your liking. Enjoy!

Hi LInda, thanks for the suggestion!

When I make prime rib, I use a 20qt roasting oven, set it to 375 and wait for the thermometer to reach 120-125. I pull it out, and let it rest for about 30 minutes with tin foil on it. I find that it doesn't get cold. As a matter of fact the rib will keep cooking and gain another 5-7 degrees, just reaching into the sweet spot for a medium rare center. Or if I know everyone will like their meat the same I cook it at 325, it takes longer but is more uniform throughout. One thing I do have problems with is figuring out what to do with the leftovers. I am looking for a good stew recipe and a good chili recipe to put my roast into. I think they would be excellent. Any other ideas?

Hi, people have been asking what to do with left over prime ribs and they don't know what to do...
My answer will not just be for prime ribs but also on any kind of steak that you cook and have left overs. It is very easy, I eat rice a lot and when I have left overs on prime ribs or other steaks I just take them out the fridge also take out the au jus(if you made any) and reheat them all, au jus is great it will rehydrate the meat and just bring its flavor back to life then I add to my rice...

If you don't want that, get the prime rib slice it into strips, get julienne onions, mushrooms, snow peas, red & green peppers, carrots, celery or your choice of other veggies and stir fry it and add soy sauce and/or hoisin or teriyaki sauce bam! hehehehe you can also add cantonese noodles or any oriental noodles and make chow mein.

If you don't like that, get the prime rib dice it into small cubes get diced white and green onions,
1-3 eggs (optional peas, diced carrots and celery)
and 3-4 cups of cooked rice and make beef fried rice!

You can also make beef soup, or like that Vietnamese delicacy Pho Hoa in beef stock and add rice noodles or Vermicielli noodles.

Also a good side dish for prime ribs is sauteed button mushrooms in garlic butter and then add lemon...mmmmm :) next is roasted red rose potatoes with your choice of seasoning, also sauteed vegetables, how about deep fried calamari rings.

There are endless possibilities for using left over beef you just gotta expand your imagination and your taste preference and gotta be open to new kinds of recipes.... enjoy...I hope this helps those people wondering what to do :).... I'd be delighted to hear from you, please e-mail me with your response [ johnmel AT qlink DOT ca ] Take care enjoy your cooking.

We're going to be spending Christmas on our boat this year and sharing dinner with some other folks at the marina. We don't have an oven on board, so we'll be cooking the prime rib at home and then taking it to the party that evening. What is the best way to cook/reheat an 8lb prime rib so that it doesn't get over done or dry out? Slice before reheating or after? Thanks so much for any suggestions.

Where's the Yorkshire pudding??? You'll need 2 eggs, 1/2 tsp salt, 1 cup of flour and 1 cup of milk. Mix well and let it get to room temperature. Shortly before you bring your roast out to rest, pre-heat the oven and heat 1/4 cup of the drippings (add Crisco if you don't have enough) until it's REALLY hot. Add batter and bake 35 minutes. It will puff up and be impressive to look at. Serve with lots of good gravy.

I am going to slice a small prime rib & cook it
on a charcoal grill. What can of sauce or gravy
can I serve with it?

For the past three years, I have been roasting a rib roast in a roasting pan on my Webber grill. Not anyone has a grill large enough to do this, but if you have one large enough( we always cook a 7-rib roast), I highly recommend cooking on the grill in a pan on a rack. Follow your instructions or buy a Webber grill cook book. I turn the grill on high, then put the meat in the oven and turn the grill down to indirect method after fifteen minutes. This will give you a finish oven temperature of 350 degrees. I have also been cooking our Thanksgiving turkey(in a pan with rack) on the grill. This I start and finish at the indirect method. Other than being on the grill all the concerns about rownness of the breast and whether to put aluminum foil on the breast apply. What I have learned is that the meat/turkey comes out very juicy, because the grill acts as a convection oven and does not dry out the meat/turrkey. Also, monitor the internal temperature sooner than you normally do, because the meat/turkey will cook quicker on the grill.I liked the hash recipe. I use a similar recipe for any leftover meat.

Best wishes for the holidays,

Fran Stone

I find that the high-temperature method of roasting standing rib roasts makes the kitchen smoky and sets off the fire alarms. Cook's Illustrated once published a low-temperature method that has really worked well for me. I get really excellent results with good control and no smoke. And I use this this terrific horseradish sauce from a long-ago issue of Life magazine.

I made a standing rib roast for our Christmas dinner using the Cook's Illustrated low temperature recipe (bring meat to room temperature, sear on all sides, roast at 250 until interior reaches 125-130, let rest 30 minutes, carve). I also aged the meat, uncovered, on a rack in the fridge for three days beforehand. It was delicious -- so tender! I also did their Yorkshire pudding recipe, and made individual puddings in a muffin tin, like popovers. I've always had a problem with Yorkshire pudding not rising evenly, but in the muffin tins, they were perfect!

Just a silly grammar point, to my fellow commenters -- au jus means "with juice." If you are refering to the liquid, just call it jus. If you say "...add some leftover au jus" you are saying "...add some leftover with juice." Sorry, I know it's silly!!

We throw ours on the BBQ rotisserie and it's now tradition instead of turkey. I have been in search of a wheat-free rub to season it with, but even w/out the season, it's still the most excellent on the rotisserie. My husband no longer orders it at the restaurant, we do it at home!! Completely recommend it.

My family raves about my prime rib (if I do say so myself ;^)... I highly recommend Penzey's English Prime Rib Rub, and find the absolute best way to cook the roast is on an electric horizontal rotisserie. The heat is steady and adjustable (by raising or lowering the meat), and the rotation keeps all of the wonderful juices intact. The only "problem" is that there are virtually no drippings to make au jus!

I made this a couple of weeks ago and, though the low heat might work great, the high temp method really cuts down on the actual cooking time, making it both more energy efficient and doable on weeknights. Yes, the fire alarm does go off, but it's a small price to pay for such a delectable result.
Absolutely my husband's favorite thing to come home to. Worth the few seconds of peircing smoke detectors. It does clear out pretty quickly after you turn the temp down.

Elise,
When you say to let the roast rest after cooking, do you mean it should rest in the pan or can it be moved to a board to make the gravy during the resting time? Thanks.

The directions for roasting prime rib was great!
What is the best way to reheat the leftover meat without making it tough and dry??????

The best way to reheat without drying is to place on an broiler proof pan, ladle a little jus over, and cover with a lettuce leaf (something sturdy, like Romaine). Slide under hot broiler for a minute, discard lettuce, and enjoy.

WE had this for Christmas dinner. Delicious! MIL always makes yorkshire pudding. She brings the roast to room temp, puts it in the oven on high for an hour or so...turns the oven off..and later she turns the oven back on for an hour or so. Then it rests for 15 minutes. It always works out perfectly. (I worry about "the temp danger zone" but so far so good). That is how she does it.

Lovely food porn Elise.

Best prime rib ever- let meat set out 2 hours. Pat spices on outside of meat, fat side up, cover with a tent of foil to prevent spattering. Preheat oven to 500 degrees. Put meat in oven and cook at 500 degrees 5 minutes for every pound of meat (multipy out 3.15lbs x 5 = 15.75 minutes) Then turn off oven and let roast sit in oven for 2 hours. DO NOT OPEN THE OVEN DURING THIS TIME FOR ANY REASON. At the end of 2 hours you will have a delicious roast.It is wonderful and so easy to cook! We tried this at Christmas. It keeps the cooks with guests and not stuck in the kitchen. Good Eating!

I cannot beleave that you take a $50 or $60 peice of meat and put it in the oven.... at 500!
For real Prime Rib try slow roasting at 300 UNTIL it hits 115... no more! I would be embaressed to serve a piece of "prime rib" that had touched a 450 oven.

Don't be embarrassed serving "Prime Rib" in a hot oven the way the above mentioned!!! I worked in the kitchen at the famous "Morten's" steak house...and yes that was their trick to the best steaks in the world.

Morton's steaks are broiled to perfection at 1800 degrees....I forgot to add that!!!

Thanks for the great leftover ideas, everyone. In addition to more complicated dishes, I think you should never underestimate the value of a good sandwich. I like mine with horseradish and brown mustard next to a nice salad. This is especially great if you have access to a meat slicer and can slice up your beef.

Hi there

Well I made a prime rib roast to feed 22 people this weekend. Cooking started on Friday taking my meat and placing it in an open roasting tray, into the warming drawer of my oven and leaving it on for 22 hours. Not one of my guests had even eaten anything so soft and tasty. Overall weight of the roast was 9lbs to start. Finished it off on the fire and carved away once rested.
Cheers all,
From Harare, Zimbabwe! Home of the the worlds best beef!

Regarding roasting the prime rib at 500 degrees for five minutes per pound, then turning the oven off....is the oven off completely with door closed or is it down to a low roasting temperature?

Thanks.

I am cooking my third ever prime rib today...I always sear at 500 degrees and reduce to 250-350, depending on the cut of meat, for about 15-20 minutes per pound. I put a lot of faith in my gut feeling and I've not gone wrong so far.

I'm a single guy who doesn't cook, so my freinds are shocked and amazed when I serve them this. It's really easy and I always serve it with my special horseradish sauce....1/2 of a small jar of creamed horseradish (or to taste, I like mine a bit hot), sour cream, 2 tbsp. crushed garlic (with juices), 1 tbsp. coarse black pepper and a dash of heavy whipping cream. Mmmm. Good. My mom is SO proud.

My question is How would you go about smoking a Prime Rib? Anyone have any suggestions?

Elise;

Should you put any water (stock, whatever) in the roasting pan along with the roast when you cook it?

Note from Elise: Good question. The high initial heat can cause the cooking roast to smoke up the oven and also your kitchen. I have heard a suggestion to put some water in the pan to catch the initial fat droppings which would keep them from burning and therefore smoking. But after the initial high heat, this wouldn't be necessary. Once the temp drops to 350, you shouldn't have a problem with the smoking.

Does anyone know how to make a less expensive cut of meat more tender like prime rib?

Yes. See our roast beef recipe using an inexpensive rump roast. The trick to less expensive (and tougher) cuts of meat is to cook them slow and low, a long time at a low temperature. ~Elise

I've been asked to help with cooking 2 roasts, one 10#, one 12# for Christmas Eve dinner. (Tomorrow, YIKES!!) In trying to work around a church service, how does one "hold" a roast that is done, or underdone, during church for 45 minutes. Cook to 110 degrees and let rest, expecting a higher resting rise in temp for the longer rest? We're doing them in dutch ovens outside, so it's an inexact science anyway!! Thanks all!!

OK, dinner's over! now I want to make stew with the leftovers, who's got a great prime rib stew recipe?

We take leftover prime rib and slice it into strips, add the same size cut strip of monterey jack cheese and roll into an egg roll wrapper. Deep fry and serve with barbeque sauce or au jus for dipping, the kids like ranch dressing of course.

We used your recipe and our prime rib was done over an hour sooner than it was supposed to be. It ended up being over-cooked and ruined a really expensive cut of meat that was our Christmas dinner.

Hi John, I'm sorry to hear that. This recipe is a standard recipe for cooking beef roasts. Pretty much any knowledgeable butcher would give you the same instructions. That said, ovens are not all standard, nor are roasts, which is why keeping an eye on the temperature of the roast, using a meat thermometer, is so important. ~Elise

Doesn't anyone eat sandwiches any more? I find prime beef makes an excellent sandwich on either kaiser rolls or a quality bread with swiss cheese and whatever comdiments you prefer.

I did my 8.5 lb prime rib for Christmas on the rottissere. Started by letting the roast stand for 2.5 hrs at room temp with a rub of coarse ground sea salt and and ground white pepper corns then brush with melted butter and put on skewer. I cooked on high heat with 3 burners to sear and reduced too 325 (my grill has a thermometer) it was pretty cool out so it took front and rear burner med - low. it was the best prime rib I have ever had, dont use this method if you dont want your guests wanting seconds.
Happy grilling

I just moved, but I already had an oven thermometer that I used to check my oven at all 100 degree marks, 200, 300, 400, 500 and found the oven was off 18 degrees at 200 and 28 dgrees at 400, and 35 at 500, that's a lot if you're cooking a rib. So I had to obviously adjust. Your oven may be off also. A meat thermometer doesn't help much if your oven is way off, it's still going to be done too soon or you will be guessing at what to set the oven at. I also leave the thermometer in the oven the whole time.
Also, we made sandwiches out of the leftovers, but I am still looking for a stew recipe.

I followed the recipe and it turned out great. The roast was almost 9 lbs. After the initial 500 degrees for 15 minutes, I cooked it for 2 hours at 350 and it was excellent. While it turned out very well I learned that I need to purchase a good meat thermometer. Thanks for all the help.

I used this roasting method for a 10lb Prime Rib today for New Years and it was wonderful. Very Tender and VERY Flavorful. A couple of variations I did was after roasting the prime for the 15 min I laid down a bed of onion(including skin) carrots(including peel) and a pile of celery. Then I put the roast on top of it and cooked it according to these directions. When the roast was finished I used the juice and made a jus to dip the roast in and thickened it just a bit by blending the carrots and such in a blender. Wonderful!!

I am also looking for a leftover recipe for prime rib that's new to me. Although the blackening has pleased us many times over.
Just place your leftover prime rib slices in a frying pan with blackening seasoning on both sides for a few minutes on med high heat. It's great we got the idea in Vegas.

I've been cooking Prime Ribs forever. The best way and to get the best gravy is start it at room temp. Slather it with olive oil, rub a ton of Montreal steak spice ( I use Clubhouse) some garlic powder or garlic bits. Use a shallow roaster. Put it in the oven at 425 degrees convection. When its nice and brown and crispy on the outside(usually about 1 1/2 hours) take it out, cover it with foil tightly. Shut off oven, put it back in and let it set for 2 hours. Take it out,put it on your carving board, keep it covered while making gravy.Just add some potato water to pan bring to a boil,add a flour paste voila!!You will have nice dark gravy and most of the time you don't even have to salt it.

I want to know how to cook prime rib that has already been sliced without the bone in the oven.

I am curious if you have ever tried cooking prime rib with apples or apple juice to impart a different flavor. I'm thinking along the lines of sliced apples in a drambeau and amereto mixture to pour over the prime rib while it cooks

I've used this recipe twice and can't wait until the next time. First time was an 8lb roast, second time it was 10.5 lbs. Both times it was simply excellent. I followed the recipe cooking it the 15 minutes per lb for rare and now I wouldn't do it any other way. Rare is the best option for leftovers. I slice the leftovers about 1/2 inch thick and after 1 minute in the microwave it's makes a melt in your mouth prime rib sandwich.

Thank you