Need some help with a prime rib.

JDW174 · ‎04-04-2010

Local market had prime rib on sale, so wife and I decided to try one for Christmas. I picked up a 4lb "bone-in". Trouble is, neither one of us has ever cooked one and I could use some suggestions here. I'd appreciate any help, but I prefer that you at least try and adhere to the "KISS" principle. It's been 20 years since I've had a decent piece of prime rib. Around this neck of the woods, if you can even find it on a menu it usually equates to what tastes like overdone roast beef. Thanks in advance.

I am still oxox · ‎03-09-2010

First off 4 lb is very small for a rib roast, my Mom used to make it on occasion and I remember it being 6+ Lbs, I looked this up I could not remember but it is pretty good one

also if you are skilled you can cut the center meat off and serve the bones and sliced roast separately. Enjoy it is rich and fatty and oh so yummy

While you are shopping, pick up a good digital instant-read meat thermometer if you don’t already have one. It's the only sure way to tell when you're roast has achieved a desirable cooked temperature. (This is most important)

It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.

Preheat your oven to 450 degrees.
Use a paper towel to pat the roast dry.
Rub butter on the cut ends of the roast.
Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat.
Place the roast in a heavy metal roasting pan, bone-side down.

No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.

Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats reach a temperature of about 140° to 145° have a light pink center, brown outer portions. Medium well is achieved at 150° to 155°. Well done is reached at about 160°

Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, Au Jus and Horseradish Sauce. Au Jus is French for “with juice”. Place the drippings in small containers for dipping.

Stop being afraid of what could go wrong and start being positive what could go right.

151949 · ‎03-09-2010

My DH always puts ours on our rottisserie - if you have one that is a very good way to make it, especially if you don't want it overcooked on the inside.

LOVEMYFURBABY · ‎12-05-2016

When I cooked one several years ago I would make slits in the meat and insert a clove of garlic in each slit. Salt and Pepper as well.

JDW174 · ‎04-04-2010

4# may be small, but since there's just the wife and I, it will be more than enough. I'm concerned with the seasoning. I've had outstanding prime rib but have no idea what they season it with. I'm certain that garlic is involved, along with salt/pepper. Found one recipe that used rosemary/thyme. One person said to sear it in the broiler first, then into the oven. Others say to heat in the oven at 500* for a time, then reduce and roast. Some say not to bother with that last. It's all very confusing at this point. I'm considering rubbing it with Montreal Steak Seasoning and roasting away.....using a meat thermometer of course.

momtochloe · ‎11-03-2013

@JDW174 wrote:
4# may be small, but since there's just the wife and I, it will be more than enough. I'm concerned with the seasoning. I've had outstanding prime rib but have no idea what they season it with. I'm certain that garlic is involved, along with salt/pepper. Found one recipe that used rosemary/thyme. One person said to sear it in the broiler first, then into the oven. Others say to heat in the oven at 500* for a time, then reduce and roast. Some say not to bother with that last. It's all very confusing at this point. I'm considering rubbing it with Montreal Steak Seasoning and roasting away.....using a meat thermometer of course.

@JDW174 it's just me and I am lucky that a very accomodating butcher by me will cut me a two or three rib piece. This cut of meat is very accomodating and pretty hard to mess up (trust me, if you knew what I did on my first try and still was able to salvage something edible you would be in stitches).

I would use whatever seasonings you enjoy. My preference is salt, pepper and garlic powder. I wish I could give you some cooking tips but as I cook in a toaster oven I am afraid I can't help you there but again I think if you use the seasonings you enjoy (and I personally would roast it on a high degree of temperature and then after it sears turn the temperature down) and I agree an instant read thermometer is a great idea. One of the best investments I made was one of those electronic thermometers with a probe that will let you know when the meat has come to the desired temp. . . .

Enjoy your dinner!

Nightowlz · ‎03-11-2010

@JDW174 wrote:
4# may be small, but since there's just the wife and I, it will be more than enough. I'm concerned with the seasoning. I've had outstanding prime rib but have no idea what they season it with. I'm certain that garlic is involved, along with salt/pepper. Found one recipe that used rosemary/thyme. One person said to sear it in the broiler first, then into the oven. Others say to heat in the oven at 500* for a time, then reduce and roast. Some say not to bother with that last. It's all very confusing at this point. I'm considering rubbing it with Montreal Steak Seasoning and roasting away.....using a meat thermometer of course.

@JDW174 We always rub ours down with salt & pepper. That's all it needs since it's full of flavor. Don't overcook it. We cook ours in the Nesco with roast air fan or cook it on the grill using indirect heat. Let it set on the counter at least 30 mins before cooking. Google What's Cooking in America prime rib & check out their site. They have all the info you need there. Enjoy!!!

momtochloe · ‎11-03-2013

@JDW174 I am watching the Pioneer Woman as she is making boneless rib roasts but her rub and cooking techniques may be of interest to you:

http://www.foodnetwork.com/recipes/ree-drummond/herb-roasted-prime-rib.html

Mom2Dogs · ‎03-09-2010

@JDW174...last year I made my first Prime Rib, I was very nervous as I was feeding 2 people plus me and DH...it was very good. I did buy a digital thermometer and I got a ton on help of these boards!! The only spice I used was 'Herbes de Provence'...I picked it up at my local grocery store.

If you do a search on these boards using prime rib in the title, you can see the old threads...If I was smart I'd give you the link but I have no idea how to get you there!

momtochloe · ‎11-03-2013

@Mom2Dogs wrote:
@JDW174...last year I made my first Prime Rib, I was very nervous as I was feeding 2 people plus me and DH...it was very good. I did buy a digital thermometer and I got a ton on help of these boards!! The only spice I used was 'Herbes de Provence'...I picked it up at my local grocery store.

If you do a search on these boards using prime rib in the title, you can see the old threads...If I was smart I'd give you the link but I have no idea how to get you there!

Great idea @Mom2Dogs, @JDW174 here is thread with some ideas and also includes some terrific tips from @adoreqvc who is a phenomenal cook:

http://community.qvc.com/t5/Recipes/Prime-Rib/m-p/386703#M14243