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I've done all the rubs and it would be hard to name a favorite. They are all so good.
Rub beef all over with salt and pepper and this rub mixture on before roasting.
Season roast with salt and pepper. Combine the rest of the ingredients and rub over roast before roasting.
Mix all ingredients and brush over roast. The soy sauce is probably salty enough without needing to add salt to the roast.
Combine all ingredients and spread on roast before roasting.
Combine all ingredients and rub over roast before roasting.
Prime Rib is a premium beef roast. To keep the meat at the optimum temperature when it is served, make sure the plates are warm. Rinse in hot water before serving, put them in the dishwasher on the heat cycle or warm them on top of the stove, alternating the bottom dish so they all warm.
When you order your roast ask the butcher for the small end of the prime. The smaller end is more tender. The bones are also smaller. You can also ask the butcher to trim the backbone off the roast, but ask that they leave the rib bones connected.
Keep in mind that outside of the roast is more done than the inside portions. If you have a portion that is rarer than someone wants, place it in the pan with drippings. Cook it on top of the stove for 30 seconds on each side.
For Medium-Rare: Cook for 22 minutes per pound. Internal temperature on the meat thermometer should read 140 degrees F (60 C) when the roast is removed from the oven.
For Medium: Cook for 25 minutes per pound. Internal temperature should read 155 degrees F (68 C) when roast is removed from the oven.
For Well-Done: Cook 30 minutes per pound. The internal temperature should be 165 F (74 C) when removed from the oven.
The estimated roasting times are based on a minimum roast weight of 4 pounds (1.8 kg).
The minutes per pound are a guideline only. Exact cooking time can vary, which is why it is best to use a meat thermometer.
Allow 3 servings per pound of bone-in roast, 4 or boned roast.
By sooz from Toronto, ON
sooz rainey, I absolutely 'love' prime rib and it's the one thing I've never tried tackling to make myself before but you just gave me the incentive to do so. Am going to use the garlic rub and it will be cooked medium rare and, of course, served with horseradish sauce and a loaded baker. ;-) Thanks!
To make a roast come out just like you get in a restaurant, cook as follows:
Pre-heat oven to 200 degrees F. (no hotter!)** see below!
Place roast fat-side up in a shallow cooking pan on a rack (unless a rib, ribs form their own rack). Season as you like, add 1/2 cup water and cover tightly with aluminum foil.
Insert the probe of an electronic thermometer through the thickest part of the meat, so the tip is in the center of the roast, puncturing thru the aluminum foil.
Set the thermometer to beep when the internal temperature reaches 120 F. Allow approx. 45 min. / lb.
When it's 120 F., pull roast, thermometer and all from the oven and sit on top of the stove or counter. Let sit, still covered and with probe intact, until internal temperature rises to 130 F. (it will cook by itself-about 1/2 hr. to hour).
Meanwhile, raise temp. of oven to 500 F. When roast reached 130 F., pull out probe and remove foil, then let brown for 15 min. in hot oven.
Pull out and remove roast from pan, use drippings to make gravy while roast is 'setting' (juices congeal, about 15 min). Carve and enjoy! Roast will be evenly pink from edge to center without the usual brown ring to a small pink center when cooked at a higher temp, and will be very moist.
**Water boils at 212 deg. F., and you boil out the moisture from each cell when cooked at a higher temp, making roast brown and dry, overcooking the outer 1/2 to get the inner half done. This takes longer but the results are spectacular, just like it's served in a fine restaurant!
By Pops Fassett from Fort Worth, Tx.
"its forkin great!"
Heat 1 tablespoon oil. Combine flour and seasonings. Dredge cutlets through flour. Saute 1 1/2 minutes per side.