ADVERTISEMENT
- Real Recipes from Real People -

ISO: prime rib roast

Misc.
We need the best ever cooking directions for a prime rib roast. We have the meat, aged, and rock salt but from there we need help? We have heard mustard pack, foil, no foil, etc. What's the best out there?


MsgID: 0059023
Shared by: patty in beaverton OR
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  patty in beaverton OR
2
  Betsy at TKL
3
  Terrie, MD
4
  Tracey, San Mateo CA
5
  Linda Lou,WA
6
  Jackie/MA
ADVERTISEMENT
Random Recipes
  • Baked Fish Malay Style (Ikan Percek)
  • BAKED FISH, MALAY STYLE (IKAN PERCEK) 3/4 cup minced onions 1 large clove garlic, minced 2 teaspoon grated fresh ginger root 3 lbs. fish fillets Salt to taste 1/2 cup coconut milk 1/4 cup tamarind, soaked in water dr...
  • Olive Garden Neapolitan Ziti
  • OLIVE GARDEN NEAPOLITAN ZITI 1 1/2 pounds sweet/hot Italian link sausage 1 1/3 cups green bell pepper (1x1/4-inch dice) 2 tablespoons olive oil FOR THE MARINARA SAUCE (makes 5 cups): 1 (28 ounce)...
  • Instant Pancake Mix
  • INSTANT PANCAKE MIX 6 cups all-purpose flour 1 1/2 teaspoons baking soda 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugar Combine all of the mix ingredients in a lidded container. Shake to mix. ...
  • Sausage Bread (using refrigerated crescent roll dough)
  • SAUSAGE BREAD 3 pkgs. crescent rolls 1 lb. Bob Evans ground sausage, regular 1 lb. Bob Evans ground sausage, hot 3 eggs (save part of one for brushing tops) 1/4 lb. grated cheddar cheese 1/4 lb. Swiss cheese 1 tsp. ea...
  • Mushroom Bisque (with potato)
  • MUSHROOM BISQUE 1/4 cup butter 1 small onion, chopped 1 celery stalk, chopped 3/4 lb. mushrooms, sliced 1 small potato, peeled and diced 1 cup water 1 1/4 tsp. dried, crumbled thyme Salt (to taste) Pinch of pepper 2 c...
ADVERTISEMENT
  • Cranberry and Bread Stuffing
  • CRANBERRY AND BREAD STUFFING 1/2 pound homemade-quality white bread or Italian bread 2 tablespoons vegetable oil 1 cup chopped leeks (about 1 medium leek) 2 ribs celery, chopped 2 shallots, minced 1 1/2 cups fresh cra...
  • Yellow Peppers Used in Taquito Sauce
  • Don't use banana peppers! You actually want to use Chile Gueritos or aka Chile Gueros (meaning blonde in Spanish), they are a very pale yellow, they are best when charred and peeled for a smokey flavor, or you can just b...
  • Green Beans in Beer Sauce (1960's)
  • GREEN BEANS IN BEER SAUCE 1 1/2 lbs fresh green beans 1/2 cup beer 1 tablespoon flour Salt, to taste Cut beans into 1-inch pieces. Cook in beer, covered, about 15 minute or until beans are just tender. Remove beans f...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: prime rib roast
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!