Coreys Succulent Prime Rib Recipes

MEMPHIS STYLE DRY RIBS: CORKY'S RIBS

Steps:

• Preheat a grill to medium heat with all of the coals on 1 side.
• Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.
• Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

KIM'S PRIME RIB

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a medium bowl, combine the soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce and water. Place roast in a roasting pan ribs side down and poke deep holes in the roast with a knife. Pour the marinade over the roast. Using a baster, squirt marinade into the holes you created with the knife and over the entire roast a few times.
• Bake at 450 degrees F (230 degrees C) for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
• Remove roast from oven and reduce temperature in the oven to 200 degrees F (95 degrees C).
• When oven has reached 200 degrees F (95 degrees C), return roast to oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).

ROASTED PRIME RIB RECIPE - (4.6/5)

Steps:

• Step 1- So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference. Preheat oven to 500 degrees F (this MUST be an accurate temp) Put roast, rib side down in roasting pan Mix the pepper and herbs in the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better. Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can't stress the "generous" enough. Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door; fiddle with it or anything else. Pretend the roast does not exist. After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

COREY'S SUCCULENT PRIME RIB

Steps:

• First, take your Prime rib out of fridge.put in a freezer bag on the counter. The beef should be at room temp before baking. In a medium dish combine pepper and sea salt-set aside. In a large suacepan,combine water,beef broth,port,cab and bring to a low boil.stir in Worcestershire,6 garlic cloves and 4 shalots,continue on a rolling boil.add 1 Tbsp of steak seasoning and dash of sea salt.(also may pepper to taste 5 to 10 grinds-opt). slow boil for 35 minutes.set aside to cool. Take the koshersalt,pepper,rub mix and coat (heavily) the prime rib. use a little butter to help make the heavy salt mix stick.ideally this should be about 1/2" thick. In A large sauce pan, coat entire pan with EOO (about1/8"). heat on high. when oil gives off first wisp of smoke, take Prime Rib and sear the coated sides to carmelize the salt and seal the cut. thisi should take about 6 minutes total.use tongs to move the meat. do not sear the cut sides. take the prime rib and put in large baking tray/pan Utilize a rack.setting boneside down, Arrange fresh Rosemary and Thyme springs along top of roast. inter sperse this with pats of salted butter and fresh garlic cloves. (this will provide additional drippings. Once broth has cooled use an injector to inject the beef. use as much as possible injecting deep within the cut. you should do this 10-15 times. save the rest of the broth. Preheat oven to 375. Once oven is heated,throw in remaining shallots and garlis cloves. use a digital therm.leave in until internal temp is 135 (medium rare). this is about 2-3 hours for this size.once it reaches 135, bring out,cover and let sit for 30 minutes

SUCCULENT BBQ RIBS

Steps:

• Pre heat oven to 350°F.
• Brown ribs in a heavy kettle. Transfer to large baking pan.
• Mix together remaining ingredients and pour over ribs.
• Cover with foil and bake for 1 1/2 to 2 hours.