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.
When you are ready to carve the roast, stab the meat with a long fork and tilt the roast so the rib bones are straight up. With a carving knife, cut parallel to the ribs, separating the ribs from the meat. Then, with the bones removed, set the roast rib side down and carve into slices 1/4 to 1/2 inch thick.
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!
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