You can buy pre-made prime rib rubs, but they are so easy and quick to make, you can make your own in less than five minutes, and you can control the amount of salt and fat in them if you make your own, too. Use Kosher or sea salt for a much fresher and lighter salty taste than regular iodized table salt.

Simple Prime Rib Garlic Rub
2 tsp. Kosher salt
1 1/2 tsp. freshly ground pepper
1 1/2 tsp. garlic powder
1 1/2 Tbsp. extra-virgin olive oil

Mix together all the ingredients in a small bowl. Rub on all sides of the prime rib to coat, and then roast or grill the prime rib. You can also place the prime rib in the refrigerator overnight (wrapped in plastic wrap), to enhance the flavors of the rub. Here are a few recipes for prime rib rubs to try the next time you cook prime rib. (You could use them on steaks and other meats, too.)

Lemon Garlic Rub
Zest from 1 lemon, grated
4 garlic cloves, minced
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh-squeezed lemon juice
1 tsp. Kosher salt
1 tsp. freshly ground pepper

Mix together all the ingredients in a small bowl. Rub on all sides of the prime rib to coat, and then roast or grill the prime rib. You can also place the prime rib in the refrigerator overnight (wrapped in plastic wrap), to enhance the flavors of the rub.

Onion Prime Rib Rub
1/2 Tbsp. Kosher salt
1 tsp. freshly ground pepper
1 1/2 tsp. onion powder
1 tsp. smoky paprika
1 tsp. celery seeds

Mix together all the ingredients in a small bowl. Rub on all sides of the prime rib to coat, and then roast or grill the prime rib. You can also place the prime rib in the refrigerator overnight (wrapped in plastic wrap), to enhance the flavors of the rub.

1/4 cup freshly ground black pepper
2 Tbsp. ground cinnamon
2 Tbsp. Kosher salt
1 1/2 tsp. ground thyme, crushed
1 1/2 tsp. garlic powder
1 tsp. onion powder

Mix together all the ingredients in a small bowl. Rub on all sides of the prime rib to coat, and then roast or grill the prime rib. You can also place the prime rib in the refrigerator overnight (wrapped in plastic wrap), to enhance the flavors of the rub.

As you can see, the possibilities for prime rib rubs are endless, and if you have a favorite seasoning or spice, try adding it to one of these basic recipes to come up with your own unique rub combination.

Getting the Prime Rib Ready for Grilling

Defrost the prime rib, if necessary. You can have your butcher cut off the bones and then retie them onto the roast for cooking, if you’d like. The roast is easier to slice this way after it’s grilled. However, don’t get rid of the bones! Tying them to the roast will spread the richness and flavor from the bones throughout the roast, and they can help protect it from overcooking, too. Without the bones, your roast can dry out, and no one likes a dry prime rib!

Next prepare your favorite rub or spice seasoning. Rub the seasonings on every side of the roast, (including the bones), wrap in plastic wrap, and place the roast in the refrigerator overnight. This will help the spices to flavor the roast.

Grilling the Prime Rib

Low and slow is the way to make sure your prime rib is done to perfection and is still juicy, tender, and oh so mouthwatering. That means to allow at least 20 minutes per pound for your roast on the grill, and more if you like it medium to well-done. Each grill is different, and each grill heats differently, so you need to experiment with your particular grill to find out where it’s the hottest and coolest, and how high the heat actually gets.

Don’t rely on the built-in thermometer in your grill’s lid, they are notoriously wrong. Invest in a good meat thermometer, and know the internal temperature of your roast when it should be done (more on that later).

To get great results, first, take your roast out of the refrigerator to warm up at least an hour before you plan to start cooking. Never put meat directly from the refrigerator onto the grill! The cold will seize up the meat, make it tougher and less juicy, and will rapidly bring down the temperature of your grill, too.

Next, heat up your grill on high for at least 15 minutes, or until it’s as hot as you can get it. Turn down the heat to about 200 to 225 degrees, and put the roast on the grill. Close the lid, and don’t open it except to check the temperature of the roast periodically.

Grill the roast until it reaches the desired temperature (see below). Remove the roast from the grill and allow to rest at least 10 minutes before carving and serving.

Roast Temperatures

For rare prime rib heat until the internal temperature is about 130 to 135 degrees.
For medium prime rib heat until the internal temperature is about 145 degrees.
For medium-well heat until the internal temperature is about 150 degrees.
Even at medium-well, the end cuts should be well done, so you’ll have well and medium well for those who want it.

Gas or Charcoal Grill

When grilling prime rib, you need a steady temperature. If you can keep your charcoal temperature steady, by adding more charcoal throughout the hours of cooking, then use a charcoal grill. However, gas grills maintain a more constant temperature throughout cooking, so if you’re worried about losing your temp, and ruining your prime rib, try grilling prime rib on a gas grill for the best results.

I must write about this experience with an unexpected prime rib roast. I wrote about how to cook one already, but this was an experiment that turned out quite well. I surprised myself! I was not expecting the roast and certainly did not expect to cook it the same day.

Usually at Christmas we have snow on the ground and temperatures in the teens and we would not be thinking about cooking on a weber kettle. This year we have no snow and temperatures around forty degrees so the weber kettle was taken out of hibernation and the plan was to cook a turkey. Well plans changed as the prime rib roast appeared.

My company was from out of state and they wanted the roast for Christmas. Now I love to cook and I always roast prime rib in the oven because the fat cap on the roast bastes the meat to perfection. But there was a problem, this roast had no fat cap! I instantly began to panic. What was I supposed to do to ensure a tender roast? Well, the weber was all ready to cook the turkey on so I just had to devise a plan for that roast so it would be tender and not dry.

Here is what I did. I softened a pound of butter and smeared it all over the roast. Then I smeared dijon mustard over the butter. Next I covered the whole works with a very thick layer of kosher salt. I inserted a meat thermometer into the prime rib and placed it on the weber. I let it cook slowly until the temperature reached 155-degrees. I took the roast off the weber. Now it looked horrible, but after it sat for awhile and the black salt layer was peeled off man alive was that ever a juicy, melt-in-your mouth hunk of prime rib! I will be making a rib roast like that more often!!

Different cuts of meat require different methods of cooking. Some should be cooked in liquid while others should not. How tender the finished product is depends on how it is cooked. A less tender cut of meat such as round steak is covered and cooked with liquid for longer than you would fry or grill a t-bone steak. I tend to get really perturbed when someone ruins an expensive cut of meat by not knowing how to cook it.

Take the prime rib dinner I was invited to one time. Now this person tried hard to make a good impression. The entrees were good and everything smelled delicious, so I was expecting a juicy prime rib to be served. When it was time to bring on the meat I was horrified to see a crock pot being brought to the dinner table. There it was, a beautiful prime rib roast swimming in a pot of fat. I may have audibly groaned. Now there is nothing wrong with using a crock pot. I use one myself, just not for prime rib.

I usually purchase a boneless rib roast. I make certain the cap of fat is left on. That is needed if the roast is to be tasty. I marinade my prime rib overnight in dark German beer and fresh garlic cloves. I prefer the imported beer over domestic. It gives a better flavor. I place the meat on a rack in a baking pan after it has marinated. making sure to have the fat side up. I use a meat thermometer inserted in the thickest part of the meat. DO NOT COVER! The fat cap on the meat will melt and baste the roast. The fat will be collected in the bottom of the roasting pan. The meat will be fork tender and not greasy.

I turn the oven to 400-degrees and roast the meat for 20-minutes, then the oven is turned down to 250-degrees. When the temperature reaches 150-degrees on the thermometer, I take the meat out of the oven. It will continue cooking and reach 160-degrees after it rests for at least 10-minutes. If the meat is cut too soon after roasting, all the juices will run out and the result will be dry meat. ALWAYS LET YOUR MEAT REST BEFORE CARVING.

If you have spent the bucks to buy the Prime Rib you will definitely want to make the best Prime Rib Roast and will like to hone your skills to get the best out of your ingredients and time. The praise and comments will also be worth the trouble if you manage to get a good meal together. We have compiled a list of simple tips that could be used to cook a good prime rib roast.

Prime rib is one of the best cut meats we can buy and is mostly served during some festival season such as season and New Year. Many eating establishments prefer to use prime rib for their meals as this is the best quality of meat, so naturally it will cost a bit more than the normal meat, and so one mistake and a whole lot of time and money is wasted.

As the name suggests the meat comes from the rib section of the stock and the word ‘prime’ goes on to describe the quality of the meat, however, the butcher will give his own monetary meaning to the cut. Whatever, the name suggests, this part of the meat stock is rich with connective tissue and nutrients and so is the best meat to cook.

It must be borne in mind that the best and effective way of cooking prime rib roast is dry heat cooking. This technique advices one to cook the meat over a fire without covering the pot, no lid should be placed over the meat while it is cooking neither is any liquid added to the meal. Immersing the meat in some liquid will mean that you are cooking the meat in moist heat, a technique used to cook tougher meat.

Some Roasting Tips

The best way to cook prime rib roast is to slowly roast it in an oven set to 200 or 230 degrees. The time it will take to prepare at this temperature is about 25 minutes per pound of meat. This is a good way to cook if you have big vertical ovens.

Most people like to use medium heat of about 325 degrees to lower the cooking time to about 15 minutes per pound of meat.

Another popular way of cooking prime rib roast is to cook it for 15 minutes at high temperature of 450 degrees and then cook it for 20 minutes at 325 degrees. This method is referred to as “searing” by most recipe books.

If you have a meat thermometer it is advisable that you learn to use it, as it will prove a very useful tool in cooking prime rib roast dishes. It is best to remove the meat from the oven when it is about five degrees below the required temperature. This way the meat will keep cooking while it is out of the oven.

Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report “Master Chef Secrets” and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available! http://www.Cooking-Guru.com Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal

Prime rib is a treat that most of us enjoy when we go out to dinner at a nice steak house or fine dining restaurant. But did you know that prime rib is easy to cook yourself at home?

There is no reason you should deprive yourself of prime rib except on those occasions when you go out to dinner. Surprise your family by cooking your own dinner, just like you get in the restaurant.

Choosing the Meat

Never skimp on quality when you’re buying meat. Go to the very best butcher shop you can afford for a prime rib roast. You will be charged by the pound for your roast, and you want to be cooking a roast that has at least three ribs attached. If you’re cooking for a small family of two or three people, you’re going to have some prime rib left over, so plan ahead on how you will use it up. Better yet, invite someone over for dinner and treat them to a lovely meal of home cooked prime rib.

Preparing the Meat

Leave the meat as it is when you bring it home from the butcher shop. You may be tempted to trim the fat, but when you are cooking prime rib, that fat will keep the meat moist and tender. Let each of your guests trim the fat off their own meat as they see fit, but don’t trim the meat before you cook it.

Prepare the meat by salting any meat that is not protected by fat with large crystals or flakes of salt, such as kosher salt or margarita salt. Do not use iodized salt or sea salt, or the meat will just taste salty without being protected. If the salt is not sticking to the meat, moisten the meat with water or red wine.

Cooking Your Prime Rib Roast

Preheat your oven to 275 degrees Fahrenheit. Place your prime rib roast on a rack in a roasting pan, stick a meat thermometer into it, put it in the oven, close the door and wait. Cooking takes a few hours at a minimum, so make sure you can spend a few hours at home while the roast cooks.

Cook the roast until the internal temperature reaches 110 degrees for medium rare roast beef to 120 at the max, for well done, almost charred meat. Anything cooler isn’t safe to eat; anything hotter is too dry to enjoy.

Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.

You need a lot of charcoal for cooking prime rib on the grill. The cooking time is about two hours so you need about 8 pounds of good quality charcoal. Fire up the charcoal and wait until the flames die down and the charcoal is giving off a good heat.

When cooking prime rib on the grill, you don’t want the meat to be directly over the hot coals. Move them over to one side of the grill so that you can place the roast on the other side. Before putting the meat on the barbecue, rub the exterior with a mixture of coarse salt, pepper and herbs.

You can use either bone on or bone off when cooking roast prime rib on the grill. You can ask the butcher to remove the bones and then tie them back onto the meat. This gives you the best of both worlds — easy carving and great tasting ribs.

Place the meat on the grill and cover it tightly. If the cover has vents, you want to close them as well. Check the grill from time to time to make sure it has enough heat to for cooking roast prime rib on the grill. If it cools off, you can open the events to let the flames build up again.

After two hours of cooking roast prime rib on the grill, take the cover off and check the temperature with a meat thermometer. The interior will be about 115° when the meat is rare, and 150° is well done. Be sure to check the temperature as close to the middle as possible.

After cooking roast prime rib on the grill to your taste, remove it from the grill and let it sit for about 15 minutes before serving. I hope you bought a big enough roast because your guests will ask for seconds and thirds!

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author. Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/ Article Source: http://EzineArticles.com/?expert=Hans_Dekker

As you look over a couple of prime rib recipes you’ll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there’s a reason for this discrepancy — prime rib cooking times depend a lot on the cooking temperature and the size of the roast.

There are two basic methods for cooking prime rib roasts — high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.

Some people love the slow cooking methods that is used in smoker barbecues. It can’t be denied that smoking brings out wonderful flavors in the prime rib and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.

On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500° oven, a 12 pound roast will cook in less than an hour.

This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off. During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.

No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking times by an hour or two.

Hans is author of Steaks, Seafood and Barbeque guide at http://www.steaks-guide.com Article Source: http://EzineArticles.com/?expert=Hans_Dekker

Have you been searching for cooking instructions for prime rib roast and still can’t find a recipe that will give you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the cooking instructions for prime rib roast.

Let’s start with cooking instructions for prime rib roast that begins long before the day you prepare your prime rib. First, you should choose the prime rib that will give adequate portions for each guest that will be attending your dinner party. You may have to look for rib eye instead of prime rib, some local grocery stores label prime rib as rib eye. You can ask the butcher if he would remove most of the fat from the prime rib roast that you choose. This will save you time preparing the roast. If you can not get the butcher to remove the excess fat, then you will have to trim it when you get it home. You should leave just a little bit of fat on the roast for added flavor.

The next step in your cooking instructions for prime rib roast is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the prime rib roast on top about ½ inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.

Most cooking instructions for prime rib roast include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.

For cooking instructions for prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.

The last cooking instructions for prime rib roast and maybe the most important is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal temperature will raise another 10 degrees but this sitting time is important to hold in the juices and flavor.

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author. Hans is author of the Prime Roast, Steaks and Seafood section at http://www.steaks-guide.com Article Source: http://EzineArticles.com/?expert=Hans_Dekker