What is the best method of cooking prime rib?

Question

I spent $14 a lb and don't want to mess it up. Oven temperature, when to take out etc. etc. tips please.

Answer 1

As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.

There are two basic methods for cooking prime rib roasts -- high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.

Some people love the slow cooking methods that is used in smoker barbecues. It can't be denied that smoking brings out wonderful flavors in the prime rib and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.

On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500° oven, a 12 pound roast will cook in less than an hour.

This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off. During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.

No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking times by an hour or two.

Answer 2

I dont know how big the roast is so I cant give you an idea of how long to roast it. But as far as oven temp, start with a temp of 250 F. And for the last 15 minutes increase the temperature in order to brown the outside of it. If you start with a hot oven then you will get uneven cooking through the roast. If you cook it long and slow then it will cook more evenly from the outside-in, so a medium roast will have an even pink color throughout the roast rather than having only a pink center and a well-done outer layers. Ive cooked 15lb roasts like this that have been medium from one end to the other and from the outside to the center. Also one more note, you cannot seal juices into meat by searing them. Searing simply adds flavor through caramelization. Dont start with a really hot oven, because it takes too long to cool down, sear it by turning the oven to 400 at the end. Check it every 45 minutes or so.

Answer 3

Rock Salt Prime Rib

Answer 4

I cook prime rib every week at my job and this is how we cook it all the time and it is great. Take the prime rib out of fridge, let sit out to room temp. Sprinkle meat with garlic, kosher salt and pepper. We have also used a seasoning called montreal steak seasoning. Set oven at 250 degrees, put in oven uncovered, in a 2 inch, pan sprayed hotel pan or a pan that is longer than the prime rib. If you put the meat in a low oven and cook slow, check temp. in about 60 minutes. If you have a thermometer that can be put in the meat and goes on the outside of the oven, insert this in about 45 minutes after putting meat in the oven. The prime ribs we cook are about 17-20 lbs. each and take about 3 hours to get to 120-130 degrees. Take out when it gets to 120 degrees and let sit for about 45 minutes to 1 hour. The meat will continue to cook in the pan for about that long. When you take the temp., make sure you do not take it on the ends, but in the middle of your meat to get a true temp. for rare. We hand carve ours to order at work and use the pan drippings (drain the fat off first) and add some beef base and kitchen bouquet to make an au jus. You can put some of this in a pan on the stove to "cook" your meat if someone wants very well done meat. This keeps the meat tender and the flavor in without turning it into shoe leather. It also can be dipped over the top before serving along with some sauted onions and mushrooms. To keep your meat warm before serving, turn your oven to warm or about 100-125 degrees and put it in after the meat has set and finished cooking in your pan. Hope this helps and hope your meal is delicious.

Answer 5

It should be roasted at 350 degrees. 45 minutes to an hour per seven pounds for medium rare. Take it out 15 to 30 minutes before serving as it will continue to cook and needs time for the juices to settle in. A meat thermometer is a great help. Take it out when it reads 120 to 125 for medium rare. 130 for medium. and 140 to 145 for well done.
Don't cover it, and don't touch it while its in the oven. Season before you put it in. I like to use Montreal steak seasoning.
You can also make a nice horseradish sauce to accompany it (sour cream and horseradish) and also use the pan drippings for a nice a jus (beef juice) on the side for dipping.

There are tons of different methods for cooking a prime rib. This one seems to work the best for me.
I cook prime rib at least once a week where I work.

Answer 6

I have been working in restaurants for years now and here is the best way to do it in my opinion. First, is the the prime rib bone in or not? If it is bone in, put it in a roasting pan with the bones down and the fat cap up. If it is boneless, put it on a bed of rock salt, yes rock salt (not the same stuff you put on the sidewalk when it snows). If you do not have any rock salt or don't want to use rock salt, put it on a trivet (elevated grate) in the roasting pan. It allows for air to circulate all around the rib.

Next step, season the rib. First, salt the entire thing on all sides and rub it in really well. Next, get some fresh herbs (or dry) and chop them up. Rosemary, thyme, basil, etc. It's upto you. Rub the entire prime rib down with the herbs.

This next step is optional, but I believe it results in a better product. Create a salt paste using about half a pound (or more) of kosher salt and water. Add as much water as you need to make the mix easily spreadable. Egg whites can be used instead of water, but the end result is the same. Once you have your salt paste, cover the fat cap with it. You should have a fairly thick layer (1cm or more). What is going to happen is when you cook the prime rib, the salt will evaporate out of the paste and the salt will turn into a hard, solid mass. Most of the connective tissue is in the upper part of the meat near the fat cap, so the salt will trap the heat and break down the connective tissue even more resulting in a less tough product.

Next step is cooking it. Definately use a convection oven. That is the one with a fan. If you are using a conventional oven (one without a fan), you can still do it, but must be more careful to turn the rib every so often, etc to insure even cooking. Preheat to 425 degrees. Put the roast on the middle rack and cook for 30 minutes. Cooking at this high of a temperature will "sear" the rib. After the 30 minutes, drop it down to at least 325 or lower. At 275 degrees in a convection oven, the rib should take roughly 1 hour for rare. Set a timer to check the internal temperature with a thermometer after about 45 minutes.

Check the rib in several places with a thermometer to make sure the entire thing is where you want it. Since you are dealing with a large piece of meat, it will continue to cook when you take it out of the oven, therefore you want to pull it out before it is actually done. If you pull it out at around 100 degrees, it will up-temp to about 110, which is a perfect rare. After you pull it out of the oven, let it rest for 20-30 minutes before you cut into it. Leave the salt crust on if you used it.

After it has rested, take off the salt crust carefully. You should be able to take it off in one or two pieces if you did it right. Before slicing, cut the fat cap off carefully from the top all the way down the side. Do not cut the rib in half to start. You will lose a lot of the juices and it will dry out quicker. Start slicing from one end working towards the other. If someone wants a slice more than rare, the cuts near the end will be more done. If you are slicing and plating it, you may want to pop out the ribeyes (giant pieces of fat in the middle) to make it more presentable. If you want au jus, there should be plenty in the pan you can seperate from the fat.

Yorkshire pudding is the classic accompiament to prime rib and is very easy to make. All you have to do is strain the liquid at the bottom of the pan, turn your oven upto 500 degrees and get the drippings smoking hot. Then add your batter (you can find a recipe online, it's just flour/eggs/milk or water/nutmeg, make sure you add enough salt & nutmeg) directly to the pan, give it a quick mix, and then put it back in the 500 degree oven. It will only take a few minutes. The hot oven is key here because the water in the batter turns to steam to make the pudding rise, otherwise you'll have mush.

Hope this helps. Good luck.

Answer 7

Take the roast out of the refrigerator and bring it to room temperature. Preheat oven to 500 degrees. Rub top and sides of ribs with some olive oil, garlic, thyme, rosemary, dry mustard, or whatever suits your fancy. Put the ribs in the oven for 20 to 30 minutes (this will seal in the juices). Then reduce oven temperature to 250 degrees. Keep a check with meat thermometer. Take the roast out when meat reaches Rare: 120 degrees, Medium Rare: 125-130 degrees. (Meat will continue to cook after being taken out of oven). It will probably take 3 to 4 hours, just keep a check with thermometer. If meat starts to get burnt on outside, cover loosely with foil. I hope you have access to a meat slicer. It will make it faster, easier, and a better presentation if you use one. There is absolutely no reason I can see for not slicing it ahead of time, especially if you're serving it cold. If you want it hot, however, just heat it in an ovenproof dish at 350 degrees, covered tightly with foil, for about 15 minutes. One more thing, let the meat rest for about an hour after you cook it before trying to slice. This will seal in the juices. Good Luck!

Answer 8

"Proud to be 51's" cooking instructions are best in my opinion... 500 degrees for 20-30 minutes to sear / seal. I cook it just the same for the time to RARE.

Though I use a modification of "LemonButt's" salt-cap: I mix the kosher salt with prepared horseradish, olive oil, course black pepper and thyme.

This is very aromatic and infuses the meat with that yummy horseradish... it also makes the drippings for the Yorkshire pudding extra-tasty.

Jazzy is... with respect... insane !! To cook a PRIME rib until it falls APART ?? If you want meat like that, buy butt or shoulder or blade !!

I make a prime rib once a quarter at home... ah so yummy.

Answer 9

I don't know the exact details... but my grandparents cook it this way and it falls off the bones. First, they would grill it on the grill, and then they would put it in the oven for some while. I hope that helps. =]

Answer 10

For complete simplicity and tremendous consequences, I choose James Beard's technique. initiate the oven at 500 tiers. Season the roast any way you want, and placed it in the over in for more advantageous or less 20 minutes to get the outer crust going. Then turn the nice and comfy temperature all the way down to 325 tiers, and cook for a complete time (such because the intense warmth era) of 19 minutes in accordance to pound for uncommon. (I usually choose 20 minutes in accordance to pound.) This works each and each and every time and it really is a no-brainer. strong success!!