How do you prepare prime rib?!


Question: If you bake it.....how do you and what preparations do you take etc.......


Answers: If you bake it.....how do you and what preparations do you take etc.......

Cooking it slow is the best way to cook a prime rib. Slow at maybe 275 - 300* - The BEST Prime rib I have ever had was seasoned with Lawry's seasoning salt, fresh ground pepper and encased in ROCK SALT. Slow roasted to form a crust with the salt and the juices and it was the most tender, juicy roast I have EVER had!

Merely salt and pepper, bake in a med. oven, 350 degrees uncovered, use a temp. probe to test for doneness.

1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves


Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Preheat oven to 350 degrees F.

Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.

Slice meat as desired and serve with thyme au jus.

Wel i saw 1 friend the basic..cooking instructions for prime rib roast is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the prime rib roast on top about ? inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.

Most cooking instructions for prime rib roast include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.

For cooking instructions for prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.

The last cooking instructions for prime rib roast and maybe the most important is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal temperature will raise another 10 degrees but this sitting time is important to hold in the juices and flavor.

It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.

* Preheat your oven to 450 degrees.

* Use a paper towel to pat the roast dry.

* Rub butter on the cut ends of the roast.

* Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ? inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat.

* Place the roast in a heavy metal roasting pan, bone-side down.

No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.

Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ? to 1 ? hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ? to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ? hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ? to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ? hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.

Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, Au Jus and Horseradish Sauce. Au Jus is French for “with juice”. Place the drippings in small containers for dipping.

I season mine and wrap it in rock salt and bake it. makes the most juiciest and tender prime rib ever!!

This is the best I've ever had! Enjoy & Happy Holidays!

ROCK SALT PRIME RIB

rock salt
prime rib roast
? cup water

Preheat oven to 500 degrees F. Line a roasting pan with foil and cover bottom of pan with rock salt. Place roast in pan and cover completely with rock salt, pressing salt into roast. Sprinkle with water. Roast uncovered 12 minutes per pound. Remove from oven. Hammer off rock salt and serve.

Serves 10 to 12





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