How is the best way to cook a prime rib that is 14 lbs.?

Question

I am looking for total time, and step if necessary while cooking, also temperature, and how long to let it sit after to allow it to absorb its juices. Thanks I really appreciate it!

Answer 1

Take the rib roast out of the refrigerator and let it sit on the counter for a couple hours to raise the roast temperature to near room temperature. To help cook the roast evenly, we'll need to tie the roast. Using kitchen twine, tie the roast parallel to the rib bones at least at each end. I usually tie between each pair of ribs. Heat the roasting pan or a separate pan on the stove until hot with a little oil. Place the roast on the pan and sear for three minutes on each side. Remove from heat and season heavily with salt and pepper. Place on the grill of your roasting pan or on a wire rack. Now stick the probe of your thermometer into the roast so that the probe is approximately in the middle of the roast (and not touching a bone). Position the pan on an oven rack in the lowest position of your preheated 200°F oven. Yes, 200°F. The low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but you will probably result in well-done on the outside of the roast that gradually results in a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200°F will result in almost all the meat ending at medium-rare.

Set your thermometer for 130°F for a medium-rare roast (125°F for rare; 145°F for medium; any higher and it's overdone - you might as well be serving a cheaper piece of beef). When the roast is done (about 45 minutes per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least twenty minutes. This is a good time to make a jus from the drippings of the roast.

Pour off any extra grease that's collected in the pan. You can save this to make Yorkshire pudding if you wish. Now deglaze the pan by pouring in 1/2 cup beef broth and bring to a boil. After you've scraped off the bottom of your pan and mixed it into the jus, season with salt and pepper.

I also serve this with fresh ground horse radish. (prepare the day before so it has a chance to sit) Most grocers have the horse radish root in their produce area along with their ginger root, hicama and other root products.

Answer 2

That's a nice roast - I am assuming it's a bone-in roast. Start by making sure the roast is at room temperature before roasting - this helps it cook a lot more evenly. I just like mine rubbed with cracked black pepper, kosher salt, and chopped garlic. Set in a large roasting pan (the ribs make their own rack) and preheat oven to 450. Sear in the oven at 450 for about 15 minutes, then reduce the oven temp to 325. Plan on around 3 hours, but for medium rare, temp it at 130 to 135 at most - it will keep cooking even after you take it out of the oven. Tent with foil, and let rest for 20 minutes before carving into.
Enjoy and Happy Holidays!

Answer 3

ROCK SALT PRIME RIB

rock salt
prime rib roast
½ cup water

Preheat oven to 500 degrees F. Line a roasting pan with foil and cover bottom of pan with rock salt. Place roast in pan and cover completely with rock salt, pressing salt into roast. Sprinkle with water. Roast uncovered 12 minutes per pound. Remove from oven. Hammer off rock salt and serve.

Serves 10 to 12

Answer 4

ok i would roast it in the oven at 250 for aboput 3 or 4 hours. you want an internal temp of 144 for mediem rare. you also need to let it rest 30 mins after you take it out.