17 lb Rrime Rib Roast?

Question

I am cooking a 17lb prime rib roast for Christmas eve. Does anyone know what temp I should set the oven and how long it will take?

Answer 1

Salt Jacketing: Once you bring home your beautiful roast, you won't want to wait to eat it. But patience generally pays off, especially in prime rib. Spray the exposed meat surfaces with water or balsamic vinegar, and coat them in flake or rock salt. Margarita salt works admirably well. Your object is a solid crust of salt entirely covering and protecting the meat. No salt is necessary where the meat is already protected by fat, but a light sprinkle will do for savor. You can add herbs or other savory rubs at your discretion before the salt cover goes on, but you must make sure that an unbroken crust can form. Don't use regular salt, as the fine grains are not suitable for forming the protective crust. You'll only get salty meat. Here's a good picture.


Trimming: It is your choice whether or not to trim off that hard, blackened crust on a really well aged piece of beef. I don't, and I think I get better results that way. If you have any concern about mold, particularly if you are in a sensitive state of health or have known allergies, most definitely do ask the butcher to do a "face cut" if he or she hasn't done so already, to remove the outer crust. I find that it improves the quality of the roast, and has a delightfully full, almost gamy flavor when the cooking is finished. Let your own palate and common sense be your guide.

Into The Oven: Beef reaches the ideal tenderness when it is slowly brought up to temperature, according to the kitchen scientist who wrote the fascinating work "The Curious Cook", Harold McGee. I have to agree with him, so I'm suggesting you set your oven to 250F and plan to spend some time waiting for it. If you feel like getting fancy, and you're willing to constantly supervise, you can place a small ceramic dish containing about a tablespoon of damp aromatic wood chips into the oven and allow them to smoke. Be sure that no drippings can fall onto the smoking plate, or you may end up with a serious fire.

Cooking Time: Depending on the size of the roast, its density from moisture weight loss and its temperature on being placed into the oven, it can take a varying amount of time to reach the correct internal temperature. Other factors can also influence cooking time, such as the thickness of the overlaying fat, the proportion of bone, whether or not the "cap" is left on the meat, and of course the accuracy of your oven. Charts that give a number of minutes per pound can only serve as a rough and poor guideline, since this kind of guesswork is no good when you have a $50 or $100 hunk of meat and your reputation as a good cook on the line. There is absolutely no substitute for a thermometer to determine whether or not your prime rib roast is done.

Temperature, Temperature, Temperature! There is one way and one way only to cook a prime rib to the perfect degree of doneness that you desire, through and through. That is to apply heat slowly, steadily and evenly until the internal temperature of the meat reaches a specific degree, within a tolerance of one or two degrees. That is a narrow window, so you will need to invest some small fraction of what you spent on the roast on a good instant-read thermometer, or better yet a digital thermometer with an oven-safe probe that is designed to remain inside the roast and tell you at any given second what the exact temperature of its interior is. The former should cost no more than $10, though the latter may set you back $50 or more. A good thermometer looks like this:



For a classically juicy, red, rare piece of meat, remove the roast from the oven when the internal temperature reaches 110. Lovers of ultra-rare, super tender beef that quivers like jelly may pull their ribs at 105. If you are a fan of better done beef, pull at 115. Gods help you if you pull any later than 120, as this is the way to dry, overdone meat.

Patience Pays: Remove the salt crust with a basting brush or a paper towel, but don't cut into the meat. Keep an eye on the thermometer readings, as the internal temperature will continue to climb. You'll gain as much as 10 degrees this way. Let the meat stand until the temperature has levelled off, which should take from five to fifteen minutes depending on the size of the roast.

Answer 2

Set the oven 350. DO NOT cover the roast, but generously coat it with salt, pepper and garlic powder (or real crushed garlic, but that will turn black or dark brown)

Cook for about 20 minutes a pound. Use meat thermometer, 140F is rare. A roast that size will continue cooking for a long time after you take it out of the oven. I would cook to about 140-145, let sit 45 minutes before cutting. The meat will cook more during that time, and absorb the juices back into the meat. If you cut right away all the juice will run out on the platter.

Whatever you do, don't cover the roast!! That will steam it and make it tough. Sounds wonderful, enjoy it. (adjust time up or down, but never cook it well done in the oven, if you want it more well ....yuck....but only cook to medium on the thermometer, and let it finish sitting out of the oven....still uncovered.

**NOTE** a bone in roast will cook much faster than a boneless so careful to watch the thermometer.

Answer 3

It is based on the pounds and the number of ribs. I believe for it to be 17lbs it should have 7 Ribs which you would want to sear it on 450 for 15 minutes then cook for 3 1/4 to 4 hours on 325. For complete cooking instructions and a recipe you might want to visit http://giftwrapandmore.com/2006/12/16/prime-rib/

There are also many other recipes for side dishes, desserts, appetizers. etc.

Merry Christmas!

Answer 4

well i've never made rib roast before but i'm sure it's no different than any other meat so i would say about 350 for about 6-7 hours maybe

Answer 5

depends how you like it:

At 325 degrees fahrenheit
Rare: 12-13 mins per pound
Medium Rare: 14-16 mins per pound
Medium: 17-20 mins per pound

Enjoy!

Answer 6

scrappy ki.. put in a great answer. I'm not sure I could top it.