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How to Cook a Prime Ribor

How to Cook a Prime Ribor

How to Cook a Prime Rib

The best way to cook a prime rib is a high-heat method and it should take about 45 minutes per pound of USDA standard USDA prime rib roast. This is the most traditional way of cooking this type of rib roast.

Cooking

Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.) This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what's listed works perfectly. It's the cooking method that is the key. It cannot be stressed enough, the roast MUST be at room temperature in order for this to work. If it is the least bit cold in the middle of the roast, you will come out with a very rare roast. A mistake I only made once because I was worried about leaving it out to get warm. Don't worry! It will be fine! I usually purchase 4.5 to 5 lb roasts and take it out of the fridge for a minimum of 5 hours to be sure it is room temp. It comes out absolutely PERFECT and juicy every time.

This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what's listed works perfectly. It's the cooking method that is the key. It cannot be stressed enough, the roast MUST be at room temperature in order for this to work. If it is the least bit cold in the middle of the roast, you will come out with a very rare roast. A mistake I only made once because I was worried about leaving it out to get warm. Don't worry! It will be fine! I usually purchase 4.5 to 5 lb roasts and take it out of the fridge for a minimum of 5 hours to be sure it is room temp. It comes out absolutely PERFECT and juicy every time. When roasting, the prime rib should be on a roasting rack with the rib side down. Check for doneness by inserting a probe thermometer into the center of the rounded part the roast at a 45° angle. For a cut of meat that's this expensive and likely for a special occasion, invest in a good digital probe thermometer with a silicone cord that's at least 4 feet long. It should be attached to a digital display. Leaving the thermometer in while the roast cooks (with the display sitting on the countertop) will allow you to remove it from the oven when it reaches the desired doneness. Cooking a prime rib to medium rare is our preferred doneness — it has a red, warm center. You'll want to remove the roast from the oven when its internal temperature reaches 110º, which will vary depending on your chosen cooking method. Then, let it rest for at least 15 minutes before slicing and serving. (Source: www.delish.com)

 

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