Cooking Prime Rib
1. Place the roast on a rack in a roasting pan, bone side down.
2. Season the roast with salt and pepper, or try something different by using one of the rubs below. Insert the meat thermometer into the center of the roast, making sure you avoid the bone or fat.
3. Roast the meat, uncovered, in a 325ºF (160ºC) oven until it reaches the desired doneness. Then remove the roast from the oven and tent it with foil for a minimum of 10 minutes, up to 30 minutes. This allows the juices to flow back into the meat (they will run out if you cut right away and the meat will be less tender) and the temperature rises another 5ºF.
Carving Prime Rib
When you are ready to carve the roast, stab the meat with a long fork and tilt the roast so the rib bones are straight up. With a carving knife, cut parallel to the ribs, separating the ribs from the meat. Then, with the bones removed, set the roast rib side down and carve into slices 1/4" to 1/2" thick.
Prime Rib Cooking Instructions & Tips:- Prime rib is a premium beef roast. To keep the meat at the optimum temperature when it is served, make sure the plates are warm. Rinse in hot water before serving, put them in the dishwasher on the heat cycle or warm them on top of the stove, alternating the bottom dish so they all warm.
- When you order your roast ask the butcher for the small end of the prime. The smaller end is more tender. The bones are also smaller. You can also ask the butcher to trim the backbone off the roast, but ask that they leave the rib bones connected.
- Keep in mind that outside of the roast is more done than the inside portions. If you have a portion that is rarer than someone wants, place it in the pan with drippings. Cook it on top of the stove for 30 seconds on each side.
These estimated roasting times are based on a minimum roast weight of 4 pounds (or 1.8 kg):
Recommended cooking temperature is 325ºF.
For Medium-Rare: Cook for 22 minutes per pound. Internal temperature on the meat thermometer should read 140ºF (or 60ºC) when the roast is removed from the oven.
For Medium: Cook for 25 minutes per pound. Internal temperature should read 155ºF (or 68ºC) when roast is removed from the oven.
For Well Done: Cook 30 minutes per pound. The internal temperature should be 165ºF (or 74ºC) when removed from the oven.
The minutes per pound are a guideline only. Exact cooking time can vary, which is why it is best to use a meat thermometer.
Allow 3 servings per pound of bone-in roast, 4 for a boned roast.
Garlic Infusion Rub 6 cloves garlic, minced
1/4 cup grainy Dijon type mustard
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
Lemon Pepper Rub Rind of one lemon, finely zested or ground
4 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon lemon juice
Teriyaki Rub 3 tablespoons soy sauce
3 tablespoons brandy
1 tablespoon dry mustard
Horseradish Rub
1 tablespoon horseradish
1 tablespoon grainy Dijon type mustard
1 teaspoon garlic, chopped
1 teaspoon cracked black pepper
tabassco
Espresso Rub
1 teaspoon packed brown sugar
1 teaspoon regular coffee or espresso, finely ground
1 teaspoon each salt and pepper
Prime Rib Cooking Times
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