How on earth do I cook this Prime Rib Roast?

Question

Since my husband and I are spending Christmas at home this year I splurged at bought a five pound prime rib roast at the butcher a few days ago. The problem is I have to idea how to cook it! I know it can't be too hard, but I really don't want to mess it up because I spent $60 on the piece of meat and I would really like it to turn out well. Any helpful hints, advice or recipes would be very much appriciated! Thanks!

Answer 1

As delicious and impressive as prime rib is, it is easy to prepare. Your primary task will be NOT to overcook it. Please keep your meat thermometer at your side. A digital probe thermometer is best.

First, remember to remove your roast from the refrigerator about two hours before you are going to cook it. This will allow it to cook "evenly" throughout.

Also, remember to remove your roast from the oven in advance of the desired temperature. Your prime rib roast will continue to cook and be about 5 degrees higher than the thermometer says after it is removed from the oven. For a medium-rare roast, remove it at 130 degrees F ( internal temperature), for medium - 140 degrees internal temperature.

Classic Prime Rib Roast
Preparation time: 5 minutes. (about 2 hours to cook). Serves 8 -10 depending on portion desired

Ingredients:
1 boneless beef rib roast (4 to 6 pounds), trimmed with a one inch "tail" of fat remaining
6 large cloves garlic, crushed (you can use 1 teaspoon of garlic powder instead)
1 1/2 - 2 teaspoons dried thyme leaves
1 tablespoon Kosher salt
1 tablespoon coarse black pepper
Olive oil (enough to make a paste with the seasonings listed above)

Instructions:
Pat the roast dry using paper towel
Combine the garlic (or garlic powder) with the salt, pepper, thyme and enough olive oil to make a paste
Rub the roast with the mixture and let the roast stand at room temperature for 1 - 2 hours
Place oven rack on the lower level
Preheat oven to 425 degrees F
Place roast, fat side up, on a rack in shallow roasting pan (Do not add water or cover roast)
Place the roast in the oven for 30 minutes, then reduce the heat to 350 degrees F for the remaining cooking time
Roast approximately 2 hours, depending on the size of the roast and the desired doneness
Use instant read thermometer and remove when internal temperature reaches 130 degrees F for medium rare or 140 degrees F for medium

Note: Internal temperature of meat will continue to raise 5 more degrees during standing time.

Let stand 15 minutes prior to carving

Slice into pieces at the thickness you desire with a very sharp carving knife

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

Prime Rib Roast

1 (9 to 10 pound) prime rib roast (4-bone)
2 tablespoons minced fresh garlic
2 tablespoons crushed black pepper
1/2 cup course salt (sea salt or Kosher)
1/2 cup fresh chopped rosemary

Preheat oven to 350*F (175*C).

Combine garlic, pepper, salt and rosemary and coat top of prime rib evenly under the fat cap. Place beef roast, fat side up on a rack in an open roasting pan to catch juices.

Roast in oven until meat thermometer reads five degrees below desired doneness; (135*F / 55* for rare, 140*F / 60*C for medium rare, 155*F / 70*C for medium). Allow roast to stand for 15 to 20 minutes before slicing.

During standing time, the temperature will continue to rise and reach the desired doneness. Slice to desired thickness and serve.

Makes 8 to 10 servings.

http://www.cooksrecipes.com/beef/prime-rib-roast-recipe.html
(*-*)

Answer 4

You can either cook it in the oven with carrots,onions, and potato`s. Cut the vegies up into small chunks and cook at 375 degrees until done. Or, brown the roast in a fry pan,then put it all in a crock pot in the morning and cook on high all day. By dinner time it`ll be done.
Merry Christmas.

Answer 5

Yep Alton Brown

Answer 6

When in doubt, go to Allrecipes.com
Here are some good-looking recipe links:
http://allrecipes.com/Recipe/Prime-Rib-Roast/Detail.aspx
http://allrecipes.com/Recipe/Perfect-Rib-Roast/Detail.aspx
http://allrecipes.com/Recipe/Garlic-Prime-Rib/Detail.aspx (this one got five stars, and so did the next two)
http://allrecipes.com/Recipe/Cajun-Prime-Rib/Detail.aspx
http://allrecipes.com/Recipe/Rock-Salt-Encrusted-Prime-Rib/Detail.aspx

Follow thee links to some tasty recipes. You can also customize the serving so that you can use all of your roast, half of it, etc.

Good Luck and Merry Christmas!

Answer 7

Look at the packaging, it's the best way to cook the meat.

Answer 8

foodtv.com and go to the Good Eats show He makes a good roast

Answer 9

SEASON IT THE WAY YOU WANT PUT IT IN A PAN WATER IN THE BOTTOM COVER IT PUT IN THE OVEN ON ABOUT 275 ALL DAY KEEP AND EYE ON IT ONCE IN A WHILE SHOULD TURN SOOOOOO TENDER IT WILL FALL APART LONGER AND SLOW IS BETTER

Answer 10

look it on google