Bone in Prime Rib w/ Garlic crust

[captnemo]

I have been battling with prime rib for several months now searching for the perfect recipe/ cooking method. I have tried several times with so so results. This one turned out great and with a little tweaking will be ready for publishing.

2 rib bone in roast (about 5-7 lbs)
10 cloves of garlic
3 table spoons of red wine vinegar
2 cups water simmered with a large beef bullion cube
Sea salt/ cracked pepper
1 stick of butter

Melted the butter in saute pan and added fine chopped garlic and sea salt/pepper; I didnt cook them here, just enough heat to melt the butter and make a sauce with the garlic and seasoning.

Rub down the prime rib with garlic butter sauce and let stand until it comes up to room temperature.

Here is what I have had trouble with, there are many schools of thought on how to cook a prime rib; sear then slow bake, flash it at 500 then drop temp to 325 for slow bake, or simple steady bake at 350.

I have tried them all and this one was the best.

Oven bake at 350 for 90 mins; until internal temp reaches 120. Not one degree more, pull it out and let rest under foil tent for 20 mins to finish the cooking. This one was cooked covered the whole time too.

I went to 125 on this one and it was a hair over done for a true medium rare, I think 120 would have been perfect.

With the 2 cups of water and beef bullion simmer for 30 mins, once the roast is standing, pour roasting pan dripping into the beef broth with garlic chunks and all, and serve on the side as au jus.

Enjoy.

[SportFishStaff]

Very Nice. Capt Nemo. Perfectly cooked right there.

[SNAKE EYES SPORTFISHING]

good looking meat you got there, however if you google salt crusted prime rib you will see a recipe, now i know one might say way to much salt, but while cooking remember to revome from oven either 10 to 15 degrees lower than desired finish temp and let sit. believe me you just tap the salt crust and it breaks off in chunks . i am a prime rib whore, i just love it the reder the better, this is the best rib i've made.not i also never poke holes into the meat, with no holes the rib has no place to allow the juice to escape. take a look and give it a try, im sure you'll be pleased...dave

[captnemo]

good looking meat you got there, however if you google salt crusted prime rib you will see a recipe, now i know one might say way to much salt, but while cooking remember to revome from oven either 10 to 15 degrees lower than desired finish temp and let sit. believe me you just tap the salt crust and it breaks off in chunks . i am a prime rib whore, i just love it the reder the better, this is the best rib i've made.not i also never poke holes into the meat, with no holes the rib has no place to allow the juice to escape. take a look and give it a try, im sure you'll be pleased...dave

Thanks I have tried the salt encrusted recipe a couple ways as people have always said it is the best, I just wasn't that fond of it, I probably did something wrong. But it was too salty and not enough red juice for my liking, kinda dried it out.

[SNAKE EYES SPORTFISHING]

Thanks I have tried the salt encrusted recipe a couple ways as people have always said it is the best, I just wasn't that fond of it, I probably did something wrong. But it was too salty and not enough red juice for my liking, kinda dried it out.

problem is , i still rub all my spices and garlic on the beef 3-4 days prior to cooking however i use no salt in the rub. never any salt on meat until ready to cook. the day i want to roast i remove beef from fridge and let sit at room temp at least 5-6 hour, then i crust with kosher salt
then again i'll eat it any way you cook it, all long as its mooing, i also love the red juice. what times dinner. extra rare no end cut for this yankee.