Recipe: How to Cook Prime Rib

Added: 29.12.10 | Views: 1,633 | |
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Ingredients

  • three ribs in your standard prime rib
  • Salt
  • Pepper
  • 3-4 Onions
  • Roasting Pan
  • Baster
  • Large Glass Measuring Cup
  • Meat Thermometer

Instructions

Step 1

* Cooking time varies depending on the shape of the roast, how cold it is to start, the fat content of the meat and how true your oven is.
* You can plan on about 20 minutes a pound for a standing roast—but this is just an estimate you can use to time your dinner. Do NOT use time estimates to cook your meat. Cook by temperature. And it's important to remember that the meat will continue to cook while standing, after you remove it from the oven. Allow the meat to come to room temperature, but for safety's sake don't leave it out for more than 1-2 hours.

Step 2

Preheat the oven to 450 degrees Fahrenheit. This initial high temperature will let you sear the meat.
* Searing produces a nicer crust for the roast, sealing in the juices

Step 3

Season the meat, to your taste. Here's one suggestion:
* Rub a cut onion over the meat, then rub meat with salt and pepper.
* Remember to check the other recipes on this page if you'd like more elaborate seasoning ideas.

Step 4

Place the meat in the roasting pan, fat side up.

Step 5

Place the trimmings you got from the butcher in the pan, as well as your quartered onions.

Step 6

Put the roasting pan in the oven.

Step 7

After 15 minutes, remove the meat from the oven.

Step 8

Turn the temperature down to 325 degrees Fahrenheit.

Step 9

Insert meat thermometer into the roast.
* Make sure the thermometer doesn't touch a bone.
* Meat can have harmful bacteria on the surface from the slaughtering process, equipment from the processing plant, or other contamination. Proper cooking will kill harmful bacteria on the surface of a solid cut of meat, but any bacteria that is forced inside the meat won't be killed unless the meat is cooked to a temperature of at least 160 degrees Fahrenheit. By waiting to insert the meat thermometer until after you've seared the outside, you can enjoy meat that is not well done without worrying about bacteria from the surface of the meat causing food poisoning.

Step 10

Return the roast to the oven.

Step 11

Keep an eye on the drippings—if it looks like a lot are accumulating, use the baster to bring them into a measuring cup as the meat is cooking.

Step 12

Remove the meat from the oven when it's 5-10 degrees under the final temperature you want (remember, it will keep cooking outside the oven.) This means that you should remove it from the oven at:
* 115-120 degrees Fahrenheit for rare meat
* 125 degrees Fahrenheit for medium rare
* 135 degrees Fahrenheit for medium
* 155 degrees Fahrenheit for well done

Step 13

* A few more minutes and your meal will be ready.
1. Let the meat to sit, allowing the juices to settle for 15-30 minutes.
* You can use this time to make gravy and/or Yorkshire pudding.
2. When you're ready to serve, simply cut the strings that hold the meat and bones together.
3. Carve and serve. And enjoy!