Prime Rib Roast

[Wishbone]

A friend of mine can buy Prime Rib Roasts in Boxes from a wholesaler. Theres usually 4- 14 to 20lb. Roasts in a box. I want to try one in a dutch oven packed in Rock Salt. I've read where the rock salt will help cook it even all the away round?? Anyone out there tried it  this way in a DO packed with rock salt? Hoping winter almost over??    Wishbone-Ks

[Camille Eonich]

Prime rib cooked any over medium rare is a waste of good meat.  Seems as though all that salt wouldn't be good for it either.



Here's a good recipe for Prime rib.  I don't do it exactly like this but it's a good recipe to start with and modify to suit you.

Ingredients needed:
·   2 heads roasted garlic
·   3 1/2 teaspoons salt
·   1 1/2 teaspoon freshly ground black pepper
·   1 tablespoon finely chopped fresh rosemary leaves
·   1 tablespoon finely chopped fresh thyme leaves
·   1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
·   1 1/2 cups red wine, plus 1 more cup if making au jus, optional
·   1/2 cup beef stock, plus 2 more cups if making au jus, optional

Preheat the oven to 450 degrees F.

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.

Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.

If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups  beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.

[boot strap jack]

sounds great I will have to try that myself

[Dakota Hardcase]

Just read your question about the prime rib cooked in salt. I did one a 7 pounder packed in rock salt in a dutch oven. I used charcoal and cooded it on the patio. i do not remember how long I cooked it for, but it was good. The salt does not penatrate the meat, but does leave a crust on the outside, and I do nto spice it up at all. The meat is very juicy and very good. I know you can get a thermometer now that you can use that will go in a dutch oven.  I ahve one that has a cord on it and the gauge sits outside of the oven. I do remember that it was at least two to three hours and uyou have to keep changeing the charcoal to keep hot coals on the top and bottom of the oven. I hope you already have given it a try, and if not go for it.

[Cary Kid]

Prime rib is just the very best eatin they iz.................

[Delmonico]

Prime rib is just the very best eatin they iz.................

There though is good prime rib and so so prime rib, some resteraunts boil the thing to the point of almost bein' done and then put it in the icebox and pop it in the oven to warm and finish.

BTW Kid, there are a lot of small town bars around here that have Saturday Night, Prime Rib, and yes they do it right, most 16oz dinners are in the 12-15 dollar range.

[Cary Kid]

The major National Navys of history...Spain, England, Holland, USA........All shipped dried salted meats in wooden casks...
Beef, Muton, Pork.......There wasn't all that much refrigeration aboard ship in 1806...
In The Royal British Navy every hand, including the Capt. and Officers were entitled to one sit down meal a day, which they very much looked forward to.....The other two were generally hand meals, or bowls of whatever, Stew, porrige, soup, hot veggies...
When bread was available, fried sandwichs were very common, meat or cheese fried in lard or whatever Cookie had..........
The "Roast Beef of old England" had to be an Item to try to make a meal from.....Some of the casks might have maide the trip from England to for instance the Americas on 3 or 4 journeys, only to be reloaded on a ship outward bound once again.
Fresh water was a most precious commodity aboard ship in those days. You had what you brought with at the beginning, what you might find along the way at some Island, and rainwater......Most ships would have to be in very dire straights before they would deny Cookie fresh water to soak the beef in overnight..........Incidently, none of that water got wasted. It became soups, boiling water for peas or other dried veggies...nothing got wasted, especially fresh water.......

In a ship with a ships company of 350...There were a minium of two shifts, more probably three. They called them watches.....A two watch or a three watch ship.
As far as being the Cookie, a two watch ship needed 6 meals a day. A three watch ship needed 9 meals a day. The only time the gallley fires were doused, was when they went into action.........The entire cooking staff aboard ship was expected to  join into whatever frey or action which was afoot......The cooking staff generally took their favorite knives and cleavers along to the frey.

I'm snickering thinking about the one Steven Segal movie, where he was just the Ships Cook.......

Just imagine, zoom the whole thing up to present time..........
How would you like to make biscuits for 6000 on a modern Aircraft Carrier........
Can you only just imagine what the Pantry looks like on one of them Carriers?

I've been on enough cruise ships to note that Cookie has Skids and skids and more skids of fruit veggies and everything imaginable brought aboard at every port....It never stops..........

Take your average Big time Cruise ship....Voyager of the Seas......RCCL......Great boat....good time.......
Almost 3000 paying customers, almost 1000 workin sailors.........

On RCCL after a number of cruises ya start getting perks. On one particular cruise I opted for a bridge tour....VERY cool...

On a later one I wished to see the Galley..... The Ships Purser started Snickering when I made my request........I want to see food prep........He said Cary Kid I'm sure you are going to be treated Royally in the Galley, no one ever asks to see it.......

What we never know, what they never tell us, what we most generally never ask.......What most folks don't even consider is.......
The Main Galley, refrig and freezer storage, and dry storage. take up a whole deck...One floor of a cruise ship. The Galley is the center third, dry storage is the rear third, refrig and freezer are the forward third. The main Galley aboard Voyager is 85' wide and 400' long.........Everything you could ever imagine you would need to feed 4000 people is in there. Endless prep tables, endless china cabinettes, endless everything.......Lots of folks making food...........Lots of people doing all sorts of preps. Bakers doing their thing, soue chefs building all kinds of sauces, Ovens to stick 50 pizzas in at a crack......Salad kitchens, Ice Cream kitchens, Lobster Kitchens, Fish Kitchens, soup kitchens, Meat kitchens.......It boggled my mind.......Broilers to cook 200 steaks at a time on if you wished....Ovens inwhich you could loose 25 roasts.........The Salad dressing kitchen was about the size of my house's first floor......That's my own kitchen plus 2 bedrooms, a living room and a large foyer. The area needed to make salad dressing was appx 1200 sq ft...........

In recent years the Galley has become more of a destination to see.....As were no longer allowed to visit the bridge or the engine/generator room........

I was asked by the Asst. Chef, CK what's your favorite early morning treat?
I answered, piping hot Danish and Black Coffee..........
That's a good choice he commented..........

My phone rang at 6:00 the following morning..CK, where would you like your coffee and Danish served?
I about flipped......I answered, how about at one of the tables near the shotgun range, on the fantail......
We'll be there in 15 minutes.......
God above they were just great Petite Fours..... Cherry, Pineapple, Apricot, Apple, Peach, Berry......Fresh and hot
They brought me 2 dozen, impossible to finish. With enough coffee for a crowd......
The usual shotgun crowd was ready to get shooting, I envited them all to share my spoils...
They let me lead off that Morn............

If ever I win the Lotto, I'm going to climb aboard a RCCL boat and stay for 6 months...........Or perhaps forever...........