Prime Rib as seen on Cooking Central Oregon Style

Cooking Central Oregon Style with Chef Skye Elder

Chef Skye demonstrated how to tie a prime rib on COTV's Cooking Central Oregon Style. Hopefully we can get a link to the show, but in the mean time here's the directions and recipe for the prime rib rub.

Prime Rib
You will need:  6-7# Rib Eye Roast, Butcher’s twine, Roasting pan, Meat
thermometer
For instructions on tying prime rib roast please refer to Cooking Central Oregon
Style On Demand under COTV On Demand, Pine Tavern and Chef Skye Elder.
Step 1:
Pre-heat oven to 350 degrees F.
Step 2:
Tie prime rib as instructed on COTV Cooking Central Oregon Style.
Chef’s Note: One can always ask your butcher to tie the prime rib at the time of
purchase.  The method used on CCOS is a fun and versatile one to use on not only
rib roast, but works equally well for other beef and pork roasts. In addition, a
“standing rib roast” or bone-in roast is a wonderful alternative to the boneless
version that we produced on the show.  There are many different types and grades
of beef available varying from USDA “prime grade” down to USDA “select” and
everything from local Oregon organic beef to Midwest grain fed “commodity“
beef.  I have cooked nearly all of the different types that are available on the
market and have known chefs that prefer one or another.  You should choose a
roast that is within your price range that does not offend your sensibilities or that of
your guests.  Talk to your butcher to learn more about what is available to you.


Step 3:
Prepare Red Meat Rub:  
You will need:
½ C Kosher Salt
1/8 C Chopped Parsley
Optional rosemary, thyme etc.
2 T granulated garlic
2 T ground black pepper
2 T Paprika
1 T dry mustard
2 oz vegetable or olive oil.
Mix all ingredients thoroughly.  You will end up with a paste that is easily applied
(rubbed) to the roast.  Coat the entire roast with the rub in an even layer.
Step 4:
Put seasoned prime rib on roasting pan and place in oven.  Cook roast until internal
(dead center) temperature reaches 125 degrees F (for rare-medium rare),
approximately 12-15 min per pound