It’s not turkey day: Tri-State Livestock News readers share favorite prime rib recipes
Rare: 120 to 125 degrees F, center is bright red, pinkish toward the exterior portion
Medium Rare: 130 to 135 degrees F, center is very pink, slightly brown toward the exterior portion
Medium: 140 to 145 degrees F, center is light pink, outer portion is brown
Medium Well: 150 to 155 degrees F, not pink
Well: 160 degrees F and above, steak is uniformly brown throughout
For all roasts, a rough guide is 13-15 minutes per pound for rare, 15-17 minutes per pound for medium rare.
Always confirm with a thermometer.
If you’ve decided to try a prime rib for Thanksgiving this year, but aren’t sure how to fix it, test out one of these recipes from Tri-State Livestock News readers. Be sure to start with a good quality prime rib roast and bring it to room temperature before you begin cooking, and use a good quality meat thermometer. The roast’s temperature will rise about 5-10 degrees after you remove it from the oven. Begin checking at least 30 minutes before the timer says it should be done. Allow to rest about 10-15 minutes, then slice and enjoy.
Laura Johnson’s Prime Rib
Reva, South Dakota
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Make sure it is thawed completely.
Combine: 1 cup Lawry’s Seasoning Salt, 2 Tbs. pepper; 1 Tbs. onion powder; 1 large tsp. garlic powder.
Mix well, rub on prime rib.
Double wrap in foil. Cook at 400 degrees for 30 minutes then turn down to 225 degrees for one hour. If the roast is not done enough for some guests, slice and cook on a griddle until medium or well (only takes a few minutes). Serve with au jus.
Matt Bruner’s Prime Rib Winfred, South Dakota
Get the darkest coffee you can. Brew a pot. Insert garlic cloves into the roast. Put brewed coffee in roast pan. Sprinkle coffee grounds over roast. Salt and pepper as well. Bake slow until roast reaches desire doneness.
Tonya Champa’s Prime Rib
Begin with a pre-seasoned roast OR season roast liberally with kosher salt, black pepper, chopped fresh rosemary and thyme and leave in the refrigerator overnight loosely wrapped.
Remove roast, from refrigerator 1.5 to 2 hours before cooking. leave loosely wrapped. Preheat oven to 500 degrees. Arrange roast fat side up on a roasting pan. Roast at 500 degrees for 30 minutes, then reduce heat to 325 and roast for about 2 more hours or until a thermometer inserted into the thickest part of the roast reads 115 to 120 for rare, 125-130 for medium rare. Begin checking temperature about 30 minutes before the roast is supposed to be done.
Once desired temperature is achieved, remove from oven, tent with foil, and allow to stand 20 minutes for meat juices to redistribute.
Remove bones if they are present and slice meat across the grain into serving slices about 1/4 to 1/2 inch thick.
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