1848 Addison Avenue East - Twin Falls, Idaho 83301 - (208) 736-8048 Open  M-F 9:30 AM. to 4:00 PM    Sat. 10:00 AM to 2:00 PM    Sunday Closed  MST
Categories What's New Hot Deals Blog: D. O. Classes 2010 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Charcoal Starter Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Outdoor Toasters ATV Bags Backpacks Bota Bags Camp Furniture Camp Soap Fire Pans Fire Pits & Grills Fire Starter Flashlights Flask Freeze Dried Food Gold HuntersTest Kit Hand Warmers Hand Washer Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Lanterns Marine Parts & Accessories Mess Kits Or Cook Sets Mono & Tripods Mosquito & Tick Repellent Outdoor Shower Pie Cookers Popcorn Popper Porta Pottie RV Parts & Accessories Sierra Cup Sleeping Bags Smokers Stoves Survival Tents Trail Books Utensils Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Prime Rib Dutch Oven Recipes Back to the Dutch Oven Recipes page. Prime Rib A 4-bone roast will also fit into a 14-inch deep dutch oven. A 12-inch deep oven for a 3-bone roast. Salt Garlic, fresh garlic cloves or in a powder Black Pepper Figure 3/4 lb. per person at least. Directions: Let the roast come to room temperature before baking. Here is where Colleen cuts the ribs off the meat so she can put the ribs in the bottom of the dutch oven for the rest of the meat to cook on. Season the roast with freshly ground black pepper, salt and garlic. Make about 1-dozen slits in the surface of the roast and stuff with fresh garlic cloves or just put the slits in. Just set it aside while you are getting all your dutch oven coals ready. About 15 minutes. After you have preheated your Dutch Oven put the rib side down or if you have cut the ribs off put those down and put the rest of the meat on top of that. Put your lid on and go to cooking. After about 3 hours, remove the remaining coals and lift the lid off the oven. Carefully remove the roast and place it on a cutting board. Place an aluminum foil tent over it to retain heat. Let the roast rest for about 15 to 20 minutes. Then cut the ribs away if you left them on and slice the roast. You will be greeted with a succulent medium-rare roast. DO NOT OPEN Your Dutch Oven for TWO HOURS UNDER PENALTY OF DEATH. When your meat thermometer reads 160 degrees F = medium done Prime Rib. Or as Colleen says when you smell it take it out for medium done. From our Dutch Oven Classes Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
Questions & Comments Secure Ordering. Your Privacy is Key! © 1997-2010 A Happy Camper, All Rights Reserved Worldwide! Designed, Maintained & Hosted by: Internet Marketing Specialists & Donna