STYLETHREAD -- LET'S TALK SHOP!

laken1 · Hermes

Prime rib

AllieGurl · Marc Jacobs

prime rib is very easy. Its like the equivilant of cooking a turkey. Long and slow.

I just do a fresh herb rub and olive oil on mine (the olive oil seals in the juices).

Also make sure you have a meat thermomater.

HTH!

Deuce · Dooney & Bourke

I used to work in a steak house known for prime rib. They would pack it in a spice rub about an inch thick and slow cook it for hours. They would knock that off before serving. Sorry I don't really remember what spices, cause I really don't care for prime rib. My best friend says when she used this technique her family really liked it. hth

sydney · Kate Spade

Prime rib is best seared for flavor. My tried and true recipe is to rub with a little olive oil and season with salt and pepper (or whatever sounds good.)

If you are eating at 6pm, put it in the oven by 11am but no later than 1pm on 450 for 1 hour (for one big enough to serve 6-8 people - I adjust down to 45 minutes for a small one.) Turn off the oven at 1 hour and DO NOT OPEN OVEN (the internal temp keeps it hot enough.) For medium rare, turn oven on 300 45 minutes prior to wanting it done. Always have a meat thermometer to check towards the end of cooking.

***Don't forget - prime rib really needs to rest to 15 minutes out of the oven to be juicy. If you cut it sooner, the juices all spill out and the meat ends up drier than it should be.