How do I cook a 4 pound boneless prime rib roast?

Question

I bought a 4 pound boneless prime rib roast to make for Valentine's Day, then I realized that I have never made one. Does anyone have any hints on making a delicious roast. Like time, temperature, seasoning, etc.

Answer 1

S&P the outside, if you have a rack that fits into an oven pan use it,oven 325, 39-43 min per lb, internal temp 145 med. rare, 160 med. Bottom half rack position

Answer 2

1 bone-in prime rib (6 to 7 pounds) 8 cloves garlic, thinly sliced Salt and coarsely ground black pepper 2 cups red wine 4 cups beef stock 1 tablespoon chopped fresh thyme leaves Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature. Preheat oven to 350 degrees F. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste. Slice meat as desired and serve with thyme au jus. Even though that calls for a 6 or 7 pounder im sure a 5 pound will be fine!

Answer 3

Preheat your oven to 425 degrees

Rinse the rib with cool water.

Lay it into the pan (use a rack, if available with a pan deep enough to catch the juices from the rib)

Massage chef's salt into the prime rib until the rib is completely covered.

Leave the prime rib fat side up when done. Do not trim the fat!

Roast for 30 minutes.

Mix one quart water with two tablespoons (or soup spoons) beef base

Pour mixture into pan, turn oven to 325 degrees

After a total cooking time of two hours, using a meat thermometer check roast in three places (near each end and in the middle)

115 degrees in the center is rare and bloody

125 med rare

135 med

If it is not to your desired temperature check every ten minutes until done





You will get a better feel for your individual cooking time with experience

I find the best results for a large group is 125 in the middle with the ends being for the people that are a little squeamish about eating live animals.

Allow the prime rib to cool for 10 to 20 minutes depending how hungry you are.

While cooling collect juice from pan into serving container for your au jus

Slice on cutting board with trough or be prepared to clean up a mess. Even after 20 minutes it will be juicy.

The thickness of a ten ounce prime rib will approximately be the length from the joint of your thumb to the tip of your thumb.

Answer 4

From Tyler Florence, and it's super easy, too!

1 bone-in prime rib
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves


Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Preheat oven to 350 degrees F.

Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.

Slice meat as desired and serve with thyme au jus.

Answer 5

season outside heavily with granulated garlic, onion powder, seasoned salt (easy on the salt).
roast at 425 degrees until the internal temperature reaches 130 degrees for medium rare.
the temp will continue to rise to 140 degrees inside after you remove the roast from the oven.
allow to "rest" 20 minutes before slicing.

Answer 6

A large crock pot, with Veggies and some water. Maybe some worcestire sauce or brown gravy mix for flavor.