Talk to me about prime rib

emjaycazz

Just curious about preparation methods, dressing, and crust.

The cooking method I used last year was this one: http://allrecipes.com/Recipe/Chef-Johns-Perfect-Prime-Rib (uses a little math but it's worth it to do the calculations).

We didn't do any dressing, but for the crust I used butter, garlic, and kosher salt. I'm thinking of adding rosemary if I can find it tonight when I do my grocery shopping. Any other suggestions? Wine pairings recommendations?

Really, I just want to know what everyone likes to rub on their meat. :devil:

GiveMeCoffee

I make a paste with: lots of garlic & horseradish, rosemary, thyme, salt, pepper, and olive oil. Cabernet Sauvignon

cwolfman13

I make a paste with: lots of garlic & horseradish, rosemary, thyme, salt, pepper, and olive oil. Cabernet Sauvignon

Very similar here...I like mine bloody rare with lots of horse radish on the side.

SunofaBeach14

I use a mustard and horseradish rub with salt, pepper, and other spices. If you have a rotisserie attachment on your grill then definitely use it. Start with all the burners on but back off once the crust is set and only use indirect heat. And definitely use a good meat thermometer.

emjaycazz

I make a paste with: lots of garlic & horseradish, rosemary, thyme, salt, pepper, and olive oil. Cabernet Sauvignon

Very similar here...I like mine bloody rare with lots of horse radish on the side.

So yes on the horseradish and add some thyme. Thoughts on olive oil vs. butter?

I do have a bottle of Two Buck Chuck Cabernet in my wine rack--that would work perfectly!:flowerforyou:

GiveMeCoffee

Bloody rare is the only way to eat it! Olive oil works better than butter in my opinion. Definitely horseradish & thyme