HELP NEEDED FOR PRIME RIB

Help…need a fool-proof cooking method for Prime Rib. We had a beautiful 19# Roast and over-cooked it. Was still very good but the medium rare…well :cry: Thanks in advance for suggestions.

Cooking Prime Rib
Oven should be preheated to 325°. Meanwhile rub the rib generously with your seasonings -

  • and place in a shallow roasting pan.

Place the rib in the oven and roast until the internal temperature is 125° for rare or 135° for medium. This allows for after-cooking.

High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Always allow the meat to rest once it is removed from the oven. Do not carve immediately.

Meat Thermometer Readings For Prime Rib Roast.

  • The following basic recipe is for a 4 pound beef rib eye roast,
    also known as a prime rib roast.

    • Combine 2 cloves of garlic, crushed (or use crushed garlic from a jar), 1 tsp. Salt, 1 tsp. Cracked black pepper and 1 tsp. Dried rosemary leaves, crushed. Press evenly onto roast.
    • Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.
    • Roast at 350° for 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 135° F for medium rare, 150° F for medium. Remove roast from oven and let stand for 15 minutes before slicing or serving.

Remove the roast from the oven when your thermometer reads 120° when inserted into the center of the large end of the roast. The smaller end will be slightly more done.

  • Medium-Rare: 125° to 130° in the center of the roast.

Cooking by Minute per pound method: (For roasts 6 pounds and up)

*

  Rare: 12-13 minutes per pound
*

  Medium-rare: 14-16 minutes per pound
*

  Medium: 17-20 minutes per pound

These times are approximate as all ovens cook differently.
Resting periods: Allow at least 15 minutes for a 2-4 pound roast
and 25-30 minutes for 6 pounds and up.

Rosemary Garlic Beef Prime Rib Roast

1 tablespoon dried rosemary leaves, crushed
3 garlic cloves, pushed through a press
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 7 pound beef prime rib roast

  1. Heat oven to 350° . Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef. Arrange roast in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Roast 2 1/2 hours for medium-rare (135°) or 2 3/4 hours for medium (145°). Let stand 15 minutes before cutting into slices.

  2. Add 3/4 cup of water to roasting pan. Place pan over two stovetop burners over medium heat. Scrape up browned bits with a wooden spoon; cook 2-3 minutes for flavors to blend. Strain and serve with beef.

Servings: 8

Mustard Prime Rib

1 standing rib roast

2 tablespoons black peppercorns
2 tablespoons mustard seed
1/2 cup whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh rosemary

Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.

Roast at 350° for 15 minutes per pound (or a reading of 130° on a meat thermometer). Let rest for 15 minutes, then carve and enjoy!

Beef Roasting Time Table
Beef Cut
Weight
Oven Temp.
Approx. Cooking Time

Standing Rib Roast
(Prime Rib)
4 to 6 lbs.325º F26 to 30 minutes/lb.6 to 8 lbs.325º F23 to 25 minutes/lb.8 to 10 lbs.325º F19 to 21 minutes/lb.

Ribeye Roast, boneless
(Prime Rib)
3 to 4 lbs.350º F23 to 30 minutes/lb.4 to 6 lbs.350º F18 to 20 minutes/lb.8 to 10 lbs.350º F13 to 15 minutes/lb.

Round Tip Roast
2 1/2 to 4 lbs.325º F30 to 35 minutes/lb.4 to 6 lbs.325º F25 to 30 minutes/lb.8 to 10 lbs.325º F18 to 22 minutes/lb.

Tenderloin Roast
(Chateaubriand)
2 to 3 lbs.425º F35 to 40 minutes total time4 to 6 lbs.425º F45 to 60 minutes total time

Top Loin
4 to 6 lbs.325º F17 to 21 minutes/lb.

Strip Loin Roast
6 to 8 lbs.325º F14 to 17 minutes/lb.

Top Sirloin Roast
2 to 4 lbs.350º F16 to 20 minutes/lb.

Top Round Roast
(London Broil)
2 1/2 to 4 lbs.325º F25 to 30 minutes/lb.4 to 6 lbs.325º F20 to 25 minutes/lb.6 to 10 lbs.325º F17 to 19 minutes/lb.

Tri-Tip Roast
1 1/2 to 2 lbs.425º F30 to 40 minutes total time

Eye Round Roast
2 to 3 lbs.325º F1 1/2 to 1 3/4 hrs. total time

Prime rib used to refer to a prime grade standing rib roast, but these days all rib roasts (and some rib steaks) are called prime rib regardless of the USDA grade it recieved. The rib roast cut is usually so good that it doesn’t need much seasoning. The ingredients I use are simple: a standing rib roast, salt, and pepper.

Preparation is also quite simplistic for an entree with such a grand reputation. In fact, with a couple tools, this dish is easier to prepare than any other special event food (roast duck, turkey). The items you’ll need are a roasting pan (usually comes with your oven or you can get a large baking pan and a wire rack to place in it), a probe thermometer (like the Polder model that I use), some kitchen twine, and a pair of tongs.

Hmmm, now you need a standing rib roast (also known as prime rib even if the beef isn’t prime quality). The term “standing” means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast. My preference is for the standing variety because the bones provide additional flavoring to the roast. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. Each rib feeds about two people, so if you have a party of eight, buy and cook a four rib roast. The rib roast closest to the loin is more tender than the rib roast nearest the chuck. This end is referred to as the small end rib roast or loin rib roast or sirloin tip roast. The chuck end of the rib roast is bigger and tougher and is sometimes referred to as a half standing rib roast or large end rib roast.

Depending on preference, you can dry age the roast for a few days to bring out additional flavor and produce a more buttery texture in the muscle (aging allows the natural enzymes to break down some of protein in the meat). Age the beef up to a week in the refrigerator by leaving it uncovered on a wire rack over a large pan to catch any drippings for at least a day and no more than seven days. When you are ready to cook the beef, trim off any dried pieces after the aging. It is common for a roast to lose about 10% to 15% of its weight during a week of aging.

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. Simple.

When slicing the roast, first cut the rib bones out and then lie the roast on the cut side to carve large slices off the roast.

Standing Rib Roast
Preheat oven to 200°F (95°C)
1 loin rib roast, trimmed & tied sear season roast with salt and pepper at 200°F (90°F) until 130°F (55°C)

Jus
rib roast drippings
deglaze pan using:
1/2 cup beef broth
bring to boil
season with:
salt
pepper

Yorkshire pudding
Preheat oven to 450°F (230°C)

Whisk:
1 cup all purpose flour
1/2 tsp. salt

In separate bowl, whisk:
2 large eggs whisk
1 cup whole milk

Beat both mixtures.

13 x 9 in. pan 10 min. at 450°F melt
1/4 cup rib roast drippings or
4 Tbs. melted unsalted butter

pour mixture into pan bake 450°F (230°F) 15 min.bake 350°F (175°F) until golden brown (15 min.)