recipe for cooking prime rib roast

3 ANSWERS

1. Guest3933
   

   Here is the recipe for cooking prime rib roast
   
   One well-marbled standing rib roast (small end)
   sea salt
   cracked black pepper
   garlic powder
   whole garlic cloves
   lean salt pork or pancetta
   meat thermometer
   aluminum foil
   
   As we all know beef has thirteen ribs, and normaly seven of those are contained in the "rib" cut. The best rib cut normally contains between the sixth to twelfth rib. The ribs closest to the shortoin are the tenderest.
   Always buy the smallest end of the rip portion and should be no more than 7-8 inches in length and always remove the chine and feather bones.
   
   Seasoning the roast properly is the main difference between finger liking good and just decent. Try to season well in advance usually hour night to make sure the seasoning permeate the outer layer. For the best results keep roast at room temperature for 60 minutes before cooking a storm.
   
   If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast.
   
   An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is.
   
   Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning).
   
   Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for 20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired. Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply "Au Jus" (with juice - the juice from cooking the meat).
   
   The following chart can be referenced when using a meat thermometer inserted in the center of the roast, while carefully avoiding touching fat or bone.
   
   Doneness:
   130°F - very rare 140°F - medium rare 160°F - medium well done 170°F - very well done

   Report (0) (0)  |   12 years, 9 month(s) ago  

2. Guest5418
   

   this how to cook prime rib recipe is amazing. thanks a lot really it really made my day.

   Report (0) (0)  |   12 years, 9 month(s) ago  

3. Guest9096
   

   I have a very small prime rib roast, one rib, only 3.35 lbs.  How long would you cook something this small?

   Report (11) (0)  |   12 years, 9 month(s) ago