Nanny's Niche'DUTCH OVENSDutch Oven RecipesPrime Rib... The Easiest Thing To Cook In A Dutch Oven.
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Author Topic: Prime Rib... The Easiest Thing To Cook In A Dutch Oven.  (Read 1139 times)
Dean
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« on: February 05, 2010, 06:10:32 PM »

Without a doubt... Prime Rib is the easiest thing to cook in a dutch oven.
The use of a cable probed digital thermometer makes it so.
If you want Happy Campers, give it a try... You won't regret it.
Take a look and follow these easy suggestions...



Have your butcher cut the rack of bones off and re-tie back onto the roast.
Use a dry rub ONLY... NO WET MARINATES!!!



Pour a rock salt trivet into the bottom of the oven... Cheap water softener type.


Place thermometer probe into the center of the roast and place dry roast onto the salt trivet.


Bury the roast with the rock salt, leaving the cable lead exposed.
Route the thermometer cable lead into the thermometer notch (If your oven has one) at the top edge of the oven wall and place lid on oven, making sure corresponding notch on the lid matches up so the lead is free and won't get pinched. If your oven doesn't have a thermometer notch, use care when placing lid to avoid shorting out the cable. (I've done that before... No fun, time to buy a new one)



Cook the roast until you reach your "target point." (Usually about 10-15 degrees less than the desired finished cooking temperature)
Cooking times can vary anywhere between 2-7 hrs. depending on the size of the roast, how much heat used and weather conditions.



Retrieve the roast from the salt when the target point temperature is reached.
Make sure that the probe stays in the meat, even though the roast is now out of the oven, it's still cooking.
Make sure to wear heavy leather gloves when digging your roast out from the salt... I tried using latex gloves once. (Ouch)



Using a natural bristle brush, quickly knock off most of the remaining rock salt... You don't want to waste time doing this, so getting it all off isn't necessary. Place the roast into a foil tray and tent it with foil leaving the probe in place so you can monitor the meat temperature. The meat will continue to cook while it's tented, slowly climbing it's way to the desired finished cooking temperature.


Once the thermometer reaches the desired finished temperature, remove the foil tent and probe.
Your roast is now ready to slice and serve!!!

The desired finished temperature for prime rib should be around 150F... I like my prime rib roasts to finish at 145-150F, which should yeild a medium rare center and medium-well end cuts on larger roasts.

"Target point" is usually 10-15 degrees less than desired finished temperature.
« Last Edit: February 06, 2010, 12:32:48 AM by Dean » Logged

  
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bledsoe3
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« Reply #1 on: February 27, 2010, 02:36:08 AM »

I like my temps to be a little lower. A little blood never nurt anyone.

I like mine more rare in the middle.
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Dean
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« Reply #2 on: March 12, 2010, 01:38:28 PM »

I like my temps to be a little lower. A little blood never nurt anyone.

I like mine more rare in the middle.

Jim,
How Do You Like Your Meat?... Rah-Rah!!! Cheesy
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« Reply #3 on: April 22, 2010, 07:40:39 PM »

Just so it doesn't moo when you cut it.
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The Teardrop Nanny
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« Reply #4 on: April 27, 2010, 05:39:40 PM »

The Prime Rib cooking demo is now available on YouTube.  You can also check out the other recipes we've tried and put on video format.  Check it out under Outdoor Cast Iron Cooking, and look for Humboldt Smokey Cheddar Waffles, Humboldt County Fried Chicken, and Prime Rib.  Yum!
Joanie
« Last Edit: April 27, 2010, 07:33:26 PM by Dean » Logged

Life's uncertain...eat dessert first.
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