prime rib

when i cook prime rib at it's tasteless,what can i do. thanks gene

Stud it with whole cloves of garlic,and season it very well with course black pepper and very good coures sea salt.You could also rub it with grainy pommerey mustard but I think, stay with the garlic and salt& pepper. GOOD LUCK

[Jim]

Gene,
What is your source of heat? Are you slow cooking it? Are you seering the outside and redering some fat? I generally blast mine at 475+ for a few minutes, remove it while the oven cools to 250 and return it to cook until it has reached its desired state, generally at around 150, and let the residuaul heat do the rest. A rub of coarse ground pepper goes a long way.
Good luck!

well i think that i have a good one. And to get 100 people to come to the restaurant on a wendsday in my area means that they agree.
I like to jab it with a meat fork all over it, then I put on garlic, black pepper, and then season salt(no msg). then I take the fork and jab it again then reaply the ingrediants.I cook mine in a smoker with no wood chips(it still gives just a little flavor but not too much smokey flavor). I cook it for 5 hours at 180-190 degrees. It always seem to turn out great. But i beleive the real secret is to use black angus.hope that helps.

I think the secret to good prime rib is two things: proper seasoning, slow cooking. It is vital that when you season a piece of meat, you start with the strongest spice first. For example, pepper. I season my prime ribs with black pepper, granulated garlic, kosher salt, lawrys salt, and dried thyme. Also, you have to season heavily, (especially the salt) ALL OVER THE RIB!. Not just the top. You have to remember, most of your seasoning gets cut off when you trim the meat down. When you cook it...place it in a 250 degree oven for several hours. It will be tender and delicious!

Your question is why is your prime rib tasteless ? To answer your question you should be aware of the fact that prime rib is the king of all roast beefs and should taste such accordingly . The flavor of the beef itself is what you want the customer to be greeted with . I myself have used the very best beef to the cheapest no roll and have come up with satisfying results every time. of course the better the grade of beef the easier it is to have a wonderful meal .
Whether you use bone in primes ( 109 ) or
rib eye boneless (110 ) it matters not . Prime rib is best served MEDIUM RARE . To achieve this place your prime in a roasting pan with mirepoix cut up underneth to keep the bottom of your prime from frying in the oven . Next season with salt and pepper (seasoning salt if prefered ) add water to just touch bottom of roast and place in a 250 degree oven until you reach an internal temp of 120 at the roasts thickest part . let it rest for 30 minutes and while its resting make your au jus with the pan stock .Ive never had a complaint . good luck