Kitchen

[fourpaws56]

help! I am making a prime rib roast. It is 10.7 lbs. I googled it and it said fifteen minutes per lb,okay, got it, but I could use some helpful tips from those who know more than I do ..TIA Merry Christmas!

[SharkE]

Last one I ate out was tough as shoe leather. I pressure cook all my meat to make it fork tender. Never made a prime rib before.

[Tribesters]

Chef Ron Lock’s Facebook page has a foolproof recipe for prime rib. I just made it today- delicious! I’ve made it for the past few years & it’s never failed me. 

HOLIDAY ROASTED PRIME RIB

A nearly foolproof and easy recipe for serving up a smashing Roasted Prime Rib for your special holiday dinner.

I love using this method for roasting prime rib. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults.

Step 1

So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.

Ingredients:

1 5.75 pound prime rib roast of beef (2 bones)

There are no measurements here. Just generous amounts of the following:

Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt - a generous amount

Directions:

Preheat oven to 500 degrees F (this MUST be an accurate temp)

Put roast, rib side down in roasting pan

Mix the pepper and herbs in the butter until well combined.

Spread the butter mixture over the entire surface of the prime rib. The more the better.

Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can't stress the "generous" enough.

Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.

After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

[panda1234]

I make it every year and that is correct, 15 mins. per pound. To that I would add taking it out of the fridge one hour before cooking so that it will get to room temp. When you take it out of the oven, tent it with foil and let it sit for about 20 mins. so the juices will not run out....enjoy.

[3suwm5]

Mine is about 9-1/2 lbs.  I have already seasoned it and put slivers of garlic in slits on the fat side facing the top.  I'll lay it on a roasting rack with rings of fresh onion underneath and roast at 450 for 20 mins.  Then turn oven to 350, roast to internal temp. of 120 for medium rare.  I'll start with about 12 minutes per pound and see how that works.  I don't like meat over cooked.  Let stand about 15 minutes before carving.

Hope this helps.

[JeanLouiseFinch]

PRIME RIB

Ingredients

1 prime rib roast with or without bone (any size)

Garlic powder

Salt

Pepper

Herbs de Provence

Directions Step-By-Step

Preheat oven to 550°F. (Yes, you need a super hot over to start - don't fudge on this)

Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.

Roast at 550° at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time.

You won't be disappointed.

[Robertak]

I use Chowhound slow roasted Prime Rib recipe, it is absolutely perfect.  No grey ring around the edge.

[Q4u]

I made it once for Christmas several years ago using the method (more or less) described here and it came out awesome!  My favvvvorite meat.... omg.....

Yes I'm an old school beef eater, influenced by my English Mother. 

The Roast Beef of old England, makes us what we are today...

Hot on Sunday, cold on Monday, Tuesday and Wednesday we make it into Irish stew...

What gives the policeman the strength to blow his whistle....

It's.....

The little bit of gristle in...

The Roast Beef of old England, makes us what we are today.....

Just a little ditty I learned from my Mother.... 

[RedTop]

I always cook mine by the method @Tribesters described, and have never had anything less than perfection.   

[jaxs mom]

Don't bother with how many minutes a pound, what matters is the internal temperature, And that depends on how rare you want it.