how do you cook a select prime rib?

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  • 1 decade ago
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    Tips and Techniques for Cooking Prime Rib:

    The Basics:

    Cook your Prime Rib at a moderate heat, 325 degrees F. High heat will tend to dry out your meat, give you less yield and produce an unevenly cooked roast.

    The best USDA grades for Prime Rib are either Choice or Prime.

    Always allow the roast to rest once it comes out of the oven. Do not carve immediately.

    Meat thermometer readings for roasted beef:

    To check the internal temperature of a piece of roasting beef, insert the tip of an instant read thermometer into the center of the roast. Allow the needle to come to a stop, read and remove. Most instant read thermometers are not meant to be left in the roast during the cooking process. The little plastic window tends to melt!

    Remember that your roast will continue to cook a bit once it is removed from the oven. Use the following guidelines to determine the doneness of your roast.

    Rare: Remove the roast from the oven when your thermometer reads 125 degrees F when inserted into the center of the larger end of the roast. The smaller end will be slightly more done.

    Medium Rare: Remove the roast from the oven when your thermometer reads 135 degrees F when inserted into the larger end of the roast.

    Medium: Remove the roast from the oven when your thermometer reads 145 degrees F when inserted into the larger end of the roast.

    Medium Well to Well Done: Remove the roast from the oven when your thermometer reads 155 to 165 degrees F when inserted into the large end of the roast.

    Minute Per Pound Method: For Roasts over 6 pounds

    Rare: 12 to 13 minutes per pound

    Medium Rare: 14 to 16 minutes per pound

    Medium: 17 to 20 minutes per pound

    Medium Well to Well Done: 23 to 26 minutes per pound

    NOTE: Times are approximate as all ovens cook differently. Check your oven twice a year with an oven thermometer to see how closely the temperature matches the dial. Be aware of hot spots. If you have them, rotate your food during the cooking process.

    Resting Periods:

    Allow at least 15 minutes for a 2 to 4 pound roast and 25 to 30 minutes for a 6 pound and up roast.

    Seasoning Your Prime Rib:

    There are as many recipes for roasted meat as the mind can conjure up. You can season your roast with almost anything appropriate, Cajun seasonings, BBQ spices or rubs, wet rubs, cracked peppercorns, etc. You can make tiny incisions in the meat and insert cloves of garlic and fresh rosemary.

  • 1 decade ago

    I take about a half cup of prepared horseradish, 2 tbsp kosher salt, 2 tbsp thyme, 2 tsp course ground black pepper, and 3 tbsp of olive oil. Mix it all up into a paste, and coat the fat-side of the roast as thick as possible.

    Preheat the oven to 450F, Cook the roast on a rack for about 15-20 minutes to turn the paste into a crust, and then lower the temperature to 350 and continue roasting for another 40-50 minutes.

    The internal temeprature should be 120F. This will give you a medium rare prime rib. Let the roast stand for 20 minutes before carving.

    While the roast rests... I like to make a Yorkshire Pudding in the roasting pan using that yummy melted beef fat.

    Source(s): A vegan when H3LL freezes over !!
  • 1 decade ago

    Never Fail Standing Rib Roast (Prime Rib)

    1 standing rib or Prime rob roast

    Any size

    Marinade for 5 lb roast:

    1/8 tsp garlic powder

    ½ tsp onion salt

    ¼ teaspoon dry mustard

    ¼ teaspoon ginger

    2 tsp. seasoned salt*

    ½ tsp course ground pepper

    2 TBS Worcestershire sauce

    Preheat oven 375 degrees

    The morning of serving, brush all surfaces of roast with marinade. Stand meat at room temperature at least one hour.

    To prepare, place roast on rack in roasting pan rib side down Roast for 1 hour. Turn off oven heat. Do not remove roast or open oven door until serving time**

    Thirty to 40 minutes before serving turn on oven to 375 degrees. At end of cooking the roast will be brown on the outside and medium rare inside.

    For a more well done roast increase the reheating time 15 to 30 minutes.

    This is one of John’s most requested recipes

    * John uses Lawry’s

    ** John tapes the oven door so nobody can open

    Source(s): Jeans and Jewels Cookbook
  • Swirly
    Lv 7
    1 decade ago

    For a 6 to 8 pound beef rib roast; place fat side up in roasting pan; season with salt, pepper and garlic powder. Bake, uncovered, at 350 degrees for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness. Medium-rare, 135 degrees; Medium, 160 degrees; Well-done, 170 degrees. Let stand 10-15 minutes before carving.

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  • Anonymous
    5 years ago

    PERFECT PRIME RIB EVERYTIME prime rib roast with or without bone )any size) bottom round center cut Preheat oven to 550F degrees. Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime. Works the same with Roast beef. Try it you won't be disappointed.

  • 1 decade ago

    If you are buying it from a butcher, have him french the bones of the rib roast (10-12 pounds) for you.

    Preheat your oven to 450F, rub the roast with herbs and olive oil. Cook the roast on a rack for about 20 minutes (makes a nice crust), then lower the temperature to 350 and continue roasting for another 20-25 minutes, the internal temeprature should be 120F. This will give you a medium rare prime rib. Let the roast stand for 20 minutes before carving.

  • Anonymous
    1 decade ago

    My family makes one every holiday and it's the best!

    When you go to the store ask for a "standing rib roast" or "prime rib with bone in"

    Soak some rock salt in water for 30 minutes. Season beef with garlic salt & pepper. I also put cloves of garlic in the beef (just stab with a steak knife and insert peeled garlic cloves). Drain the salt and apply a thick coat around beef. Place the coated roast in the roasting pan sitting on the bone side with the meat side up. If you have a meat thermoter you can stick it into the center of the roast so you can watch it as it cooks if it looks like its cooking quicker than you want then you can turn it down or vice a versa raise the heat if its not cooking fast enough.

    Don't forget to buy horseradish to go with it.

  • 1 decade ago

    Prime Rib...

    Rub the meat with salt pepper garlic thyme rosemary olive oil

    Time Depends on size of your roast. Get yourself a good meat thermometer Take your roast out when the internal temperature is 135 degrees Let it rest for 15 min.. This will be perfect. Serve with a Horseradish cream sauce!

  • 1 decade ago

    In a roasting bag in the oven. Get the recipe from www.McCormick.com or www.Reynolds.com.

  • 1 decade ago

    well that would depend on the size of it. usually you just smack the top with alot of salt so when the fat dissolves the meat gets flavor takes a long time

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