Help me cook

[sara76]

I want to make a prime rib for Christmas. I found 2 recipes with good reviews on allrecipes. The first one you rub basic seasoning on it and put it in the oven at 375 for an hour, turn the heat off for 4 hours, then turn it back on 375 for an hour. The reviews say you follow the SAMs temp and time no matter the size. The second recipe says coat it with seasoned flour and roast it at 425 for 5 hours. These temperatures are drastically different. Which one do I do? I don't want to destroy an $80 piece of meat and end up getting Chinese.

[wannabe]

Do the Lawry's method. Put the roast on a rack and sprinkle it with their seasoned salt. Then line the bottom of the pan with rock salt. Bake it at 350 for 20-25 minutes per pound. Foolproof. www.lawrysonline.com/lawrys-primerib/chicago/all-recipes

[hisno1girl]

The first one sounds like a good way to give your dinner guests food poisoning.  I would not use that recipe.

wannabe's sounds much better.

[sara76]

Dec 15, 2013 21:39:04 GMT -5 hisno1girl said:

The first one sounds like a good way to give your dinner guests food poisoning.  I would not use that recipe.

wannabe's sounds much better.

Right?? Of course I wouldn't serve it unless it temped correctly, but it still seems so odd. I'll check out wannabes.

[sara76]

Ok the lawrys recipe sounds good and trusted. I'm curious what the rock salt does though.

[hisno1girl]

Dec 15, 2013 22:12:35 GMT -5 sara76 said:

Ok the lawrys recipe sounds good and trusted. I'm curious what the rock salt does though.

Keeps the fat dripping from smoking and splattering.

[verypunny]

I've cooked pork tenderloin with the first method. It was like 420 for 20 minutes then turn the oven off and don't open the door for an hour. It's soooo good and juicy. The key is to not open the door or it's ruined.

[wannabe]

Dec 15, 2013 22:12:35 GMT -5 sara76 said:

Ok the lawrys recipe sounds good and trusted. I'm curious what the rock salt does though.

It makes the entire roast super delicious.

I'm serious, it's so good. We've made it for the last few years on christmas.

[sara76]

Dec 15, 2013 23:19:03 GMT -5 wannabe said:

Dec 15, 2013 22:12:35 GMT -5 sara76 said:

Ok the lawrys recipe sounds good and trusted. I'm curious what the rock salt does though.

It makes the entire roast super delicious.

I'm serious, it's so good. We've made it for the last few years on christmas.

Sold! Thanks:)

[Shreddingbetty]

Dec 15, 2013 22:21:37 GMT -5 verypunny said:

I've cooked pork tenderloin with the first method. It was like 420 for 20 minutes then turn the oven off and don't open the door for an hour. It's soooo good and juicy. The key is to not open the door or it's ruined.

We cook our roast beef with the first method (don't recall the temps) and it is awesome. We have never had any problems with food poisoning. 

[gretchenindisguise]

My parents use the Julia Child recipe. It's freaking amazing.

[isabel]

Dec 15, 2013 21:39:04 GMT -5 hisno1girl said:

The first one sounds like a good way to give your dinner guests food poisoning.  I would not use that recipe.

wannabe's sounds much better.

DH's grandma cooks her Thanksgiving turkey like this. She cooks it for like an hour and then turns the oven off and leaves it for like 6 hours. I've eaten it once and it was actually pretty good from what I recall. Apparently no one has ever gotten sick from it. These kinds of things seem to defy all the food safety guidelines.

[Deleted]

Favorite recipe here:

Ingredients
Olive oil cooking spray
8 celery ribs
1 standing rib roast (4–5 lb)
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
1/4 cup frozen diced onions
2 teaspoons chopped garlic
1 (14-oz) can lower-sodium beef broth
16 oz fresh whole mushrooms

Prep
Preheat oven to 325°F. Coat 9- x 13-inch baking dish with cooking spray.
Cut celery into 7-inch ribs; lay across center of dish.
Steps
Place roast on top of celery; sprinkle salt and pepper over roast, then top with onions and garlic.
Add broth and mushrooms around roast. Bake 2 1/2 hours or until 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness.
Transfer roast to cutting board; let stand 10–15 minutes before slicing. Serve.

I usually do fresh onions on the sides (adds flavor to au jus) and cut tiny slits to stuff minced garlic in. It's perfectly medium rare and delicious.