Best way to oven cook a prime rib roast?!


Question: I know the temp and time, but any ideas on how to season? Cook uncovered or covered?


Answers: I know the temp and time, but any ideas on how to season? Cook uncovered or covered?

300 to325F tops
no foil as that would trap moisture and would not be roasting
remember the maillard effect,no need to sear or start at high temp.High temp causes excess shrinkage and toughens the meat.allow to rest 30 mins before cutting,allow for a 15F temp rise for carryover cooking,so take it out at 125F,carryover will take it to 140F which will be mr to med
don't use a bunch of seasoning keep it simple,that is a fine piece of meat lets enjoy that meat.
if you can't season it a day ahead don't bother as the spices will only penatrate a fraction and end up making everything [pan dripping ,crust,] too saltly
season after

Coat it in rock salt (ice cream salt) spray it with some water, and bake it @ 500 degrees for 35 minutes. Yum. Then make some red wine sauce to pour over it.

Spring time is the best season. For prime time rib.

c

uncovered if you want a nice spice crust...use whatever spices you like, i use cayene pepper garlic, etc.

Paprika's a good seasoning for prime rib - if you can inject it, great, if not, a light coating all around is good, mixed with some low salt adobo. I'd recommend roasting it covered by aluminum foil.

Lots of seasoned pepper and put slivers of garlic into the fat. Cut small slits and insert the garlic. A little goes a long way.

spread with rib spices
sloooooow cook for 4 or 5 hours
baste every hour
cook till rare-mid rare
outer parts will please the mid well eaters

crab seasoning

Click this link for several different recipes:

http://www.cooks.com/rec/search?q=prim+r...

Roast Prime Rib of Beef with Horseradish Crust

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 130 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Kittencal's Perfect Prime Rib Roast Au Jus

3-4 lbs center-cut prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
8 fresh large garlic cloves, sliced in half (or use many as desired)
fresh ground black pepper (use lots!)
1/2 teaspoon white salt or seasoning salt (can use up to 1 teaspoon salt)
1/2 cup dry white wine
2 cups beef stock

Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
Cover roast, and refrigerate overnight.
The next day, remove the roast from fridge and uncover; let sit out at room temperature on the counter to bring down almost to room temperature (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F).
After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
*NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
Remove meat to a carving board.
Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
Add salt and pepper to taste.
Slice roast (just before serving!) and drizzle with some of the juice.
*NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
--------------------------------------...
APPROXIMATE COOKING TIMES for the prime rib at 350 degrees after the 20 minute cooking time 450°F.
Rare; cook 12-13 minutes per pound or to 130°F.
Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare).
Since every oven cooks differently cooking times are only approximate.
SUGGESTED SERVING PORTIONS PER PERSON ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.

Cook it uncovered ...

Classic Prime Rib Roast
Preparation time: 5 minutes. (about 2 hours to cook). Serves 8 -10 depending on portion desired

Ingredients:
1 boneless beef rib roast (4 to 6 pounds), trimmed with a one inch "tail" of fat remaining
6 large cloves garlic, crushed (you can use 1 teaspoon of garlic powder instead)
1 1/2 - 2 teaspoons dried thyme leaves
1 tablespoon Kosher salt
1 tablespoon coarse black pepper
Olive oil (enough to make a paste with the seasonings listed above

Instructions:
Pat the roast dry using paper towel
Combine the garlic (or garlic powder) with the salt, pepper, thyme and enough olive oil to make a paste
Rub the roast with the mixture and let the roast stand at room temperature for 2 hours
Place oven rack on the lower level
Preheat oven to 425 degrees F
Place roast, fat side up, on a rack in shallow roasting pan (Do not add water or cover roast)
Place the roast in the oven for 30 minutes, then reduce the heat to 350 degrees F for the remaining cooking time
Roast approximately 2 hours, depending on the size of the roast and the desired doneness
Use instant read thermometer and remove when internal temperature reaches 130 degrees F for medium rare or 140 degrees F for medium

Note: Internal temperature of meat will continue to raise 5 more degrees during standing time.

Let stand 15 minutes prior to carving
Slice into pieces at the thickness you desire with a very sharp carving knife





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