Combo Cook - Prime Rib

[SiFumar]

Have the butcher remove the meat from the ribs and season well.  I use Awake-a-Steak.  Tie back on the ribs.  Have the exact weight. Dust the fat cap with flour and put in fridge. Keep in fridge until moved to the oven. When ready to roast, preheat oven to 500 degrees. Now do the math. 5 minutes per pound. 10 pounds equals 50 minutes. Take from fridge and put in oven and start timer for the amount of minutes needed. Be sure that you rest the roast on its ribs in the pan. When the time expires, turn off the oven.  Do not open the door for another 90 minutes. When finished you have a browned roast that is perfect med rare and very juicy.  Never fails. Try it just once.  Best  Phil

Um, what do you do with the floured fat cap?  Did I miss something here?  Do you put it on roast when you put in oven?  Why the flour?  Thanks!

[Phil LaMarche]

The seasoned fat cap is part of the roast.  The flour absorbs the fat and nicely browns. Looks!

[Kora Smoker]

That prime rib is right on the money ,Barry.  Nice.

[SiFumar]

The seasoned fat cap is part of the roast.  The flour absorbs the fat and nicely browns. Looks!

Oh Snap! I read it wrong. For some reason I thought you wrote have the butcher cut fat cap off too.  Now it makes sense.  Thank you!

[muebe]

Have the butcher remove the meat from the ribs and season well.  I use Awake-a-Steak.  Tie back on the ribs.  Have the exact weight. Dust the fat cap with flour and put in fridge. Keep in fridge until moved to the oven. When ready to roast, preheat oven to 500 degrees. Now do the math. 5 minutes per pound. 10 pounds equals 50 minutes. Take from fridge and put in oven and start timer for the amount of minutes needed. Be sure that you rest the roast on its ribs in the pan. When the time expires, turn off the oven.  Do not open the door for another 90 minutes. When finished you have a browned roast that is perfect med rare and very juicy.  Never fails. Try it just once.  Best  Phil

I thought I would bump this. This is Phil's simple recipe for prime rib. I have wanted to give this a try. Thought others might like to try it. I am sure he would appreciate his recipe being carried on after his passing.

[sliding_billy]

Thanks for the bump.

[drholly]

I've done this - it works! I miss him all over again...
Thanks for the bump, muebe...
David

[Tailgating is my game]

What a bump...its like he is still here......how sad

[TwoPockets]

Thanks for the bump Mike. I have a beautiful 4 bone rib roast in the freezer now. I have been debating the cooking method, trying to decide between TBE and the Weber kettle. I think I will do it Phil's way.