Prime Rib Question Please - Page 2

Nightowlz · ‎03-11-2010

We just made one on the Ronco Rotisserie after Thanksgiving.

All I did was rub it down with a little olive oil, Himalayan sea salt & cracked black pepper. We cooked to no more than 135°-140° internal temperature. They say that's rare but we find it is not with prime rib after you let it rest it's just right for us. Cooked pink but not all bloody after you let it rest.

Let it set on the counter at room temp for a couple hours at least before cooking.

If you have any more questions that don't get an answer you can Google what's cooking in america and prime rib to find it.

Merry Christmas.

Enjoy your Prime Rib. Yum!!!

Sooner · ‎03-10-2010

I would be tempted to cut that one in half, then you have a greater selection of degrees of doneness. You will have the ends a little more done and more of them, and it will cook faster. Some folks LOVE those end pieces!

jaxs mom · ‎04-18-2012

I'm in the 125 degree camp.

Don't Change Your Authenticity for Approval

momtochloe · ‎11-03-2013

@fourpaws56 when you have a moment, I would love to hear how your roast turned out and which method you ended up using.

Hope you had a wonderful Christmas celebration and many thanks in advance!

Zhills · ‎11-15-2011

@Nightowlz wrote:
We just made one on the Ronco Rotisserie after Thanksgiving.
All I did was rub it down with a little olive oil, Himalayan sea salt & cracked black pepper. We cooked to no more than 135°-140° internal temperature. They say that's rare but we find it is not with prime rib after you let it rest it's just right for us. Cooked pink but not all bloody after you let it rest.
Let it set on the counter at room temp for a couple hours at least before cooking.
If you have any more questions that don't get an answer you can Google what's cooking in america and prime rib to find it.
Merry Christmas.
Enjoy your Prime Rib. Yum!!!

My son made one like this for Christmas Eve. Doesn't get any better than this!

Hoovermom · ‎03-19-2010

@JeanLouiseFinch wrote:
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.

@JeanLouiseFinch: You are absolutely correct on this method of cooking a prime rib. We have used it many times and it never fails to cook at the right temperature for us. It is delicious!!!

JeanLouiseFinch · ‎10-03-2011

@Hoovermom wrote:
@JeanLouiseFinch wrote:
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.
@JeanLouiseFinch: You are absolutely correct on this method of cooking a prime rib. We have used it many times and it never fails to cook at the right temperature for us. It is delicious!!!

@Hoovermom Thanks! I use the same method for some other beef roasts too.

Sooner · ‎03-10-2010

@SharkE wrote:
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.

@SharkE You should never have to put a rib roast in the pressure cooker. A good rib roast really benefits from roasting. If you like it very well done, I'm not sure I'd go for a rib roast.