What temp do I want to prime rib to be?

Question

I have read a few different things... I cook my prime rib at a low temp (250?) until the prime rib itself is 130 degrees?
Its 4lbs... how much time should I allow?

Answer 1

For a generous serving of prime rib/standing rib roast, figure on two people per rib. That means if you plan to serve six (6) people, you should be able to do so with a three rib roast; eight (8) people, four ribs. Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.

This chart is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures half an hour before the end of the estimated roast time.

Note on meat temperatures: What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

Rib Count
Approximate Weight
Oven Temperature
Total Estimated Time
Meat Thermometer Reading (Rare)

2 ribs
4 to 5 pounds
450°/325° F
60 to 70 minutes
120° F

3 ribs
7 to 8.5 pounds
450°/325° F
1 1/2 to 1 3/4 hours
120° F

4 ribs
9 to 10.5 pounds
450°/325° F
1 3/4 to 2 1/4 hours
120° F

5 ribs
11 to 13.5 pounds
450°/325° F
2 1/4 to 2 3/4 hours
120° F

6 ribs
14 to 16 pounds
450°/325° F
3 to 3 1/4 hours
120° F

7 ribs
16 to 18.5 pounds
450°/325° F
3 1/4 to 4 hours
120° F
Prime Rib Roast, at room temperature (very important)

2 tablespoons butter, room temperature

Trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast must not be cold—let it stand at room temperature for about 2 hours.

If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 hours before cooking, the longer time for the largest roast (if you don't let the roast come to room temperature, if will take longer to cook your roast).

Pat the rib roast dry with a paper towel or napkin.

Preheat oven to 450°F. Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan. (I do not recommend using a nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty juice.) The rib bones are a natural rack; you won’t need a metal one.

Sear the rib roast for 15 minutes at the higher oven temperature (450°F), then turn the oven to the lower temperature (325° F) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.

About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer). Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120°F. Remove from oven, cover with aluminum foil, and let sit approximately 20 to 30 minutes. NOTE: Remember, the roast will continue to cook as it sets. The temperature will rise to 125 to 130° F internal temperature (medium rare).

NOTE: To hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast. Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts. Check the temperature every 15 minutes. If will rise approximately 10° F at first, then gradually subside.

To carve: Using a long, thin, sharp knife, make one cut to slice off the chine or feather bones (the large end bones). Slice off steak-size pieces at the desired thickness.

Serve with side of Au Jus Juice and Horseradish Sauce

Answer 2

for high rib roast med uncommon is in all probability going to be a splash bloody. in case you have chose rosey, i could bypass with removing from the oven at a hundred thirty tiers. Like she suggested carry over cooking will take care o something of it. it is likewise significant to easily remember to enable it relax. in case you start up carving it too promptly, it is going to maximum in all probability be a splash bloody even at medium. stable success. Merry Christmas.