My parents have been making a prime rib during the holidays since forever, but now that they are getting on in years, I’d like to take on this task for them. I suspect that there must be a better method than the one they use. Can anyone point me in the right direction?
This is what they do:
1. A prime rib, about 17-20 lbs is put in a 380-400F oven for about half an hour.
2. They then remove the oil that’s collected. The heat is reduced to 375F and the beef is topped with some onions, carrots and celery, black and white peppercorns, and bay leaves for about 20 minutes.
3. Boiling water is poured into the pan so that the beef sits in about a 2-3 inches of water.
4. The beef is basted about every 20 minutes with the stock, and once it approaches rare (tested by touch on the sides of the beef), it is taken out of the oven, and allowed to rest.
5. The juices are then strained, seasoned, and simmered on the stove.
6. The beef is sliced for each family member, ½”-3/4” thick, and put into the stock (which is over a low flame) until to desired doneness. It is served with a ladleful of the stock.
I don’t want to stray too far from what everyone likes (having the stock, customizing doneness), but the lifting of the beef out to remove the oil, etc. always seems dangerous and arduous to me. Can I do something similar which will be simpler?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.