How long to cook a prime rib roast??!


Question: I have a 5lb prime rib roast that I am making for Easter dinner tomorrow. I like it done well and my fiance would like it a bit pink. How long do I roast it for me to be able to eat nicely cooked ends and for him to have a pink centre piece? Can I open roast it like a turkey or will it dry out? Rib side up or down? Of course I had to pick the one meat I am not familiar in preparing! Thank you all for your help!! Happy Easter!


Answers: I have a 5lb prime rib roast that I am making for Easter dinner tomorrow. I like it done well and my fiance would like it a bit pink. How long do I roast it for me to be able to eat nicely cooked ends and for him to have a pink centre piece? Can I open roast it like a turkey or will it dry out? Rib side up or down? Of course I had to pick the one meat I am not familiar in preparing! Thank you all for your help!! Happy Easter!

Ribs on the bottom, meat on the top. Use a meat thermometer and cook it in the center til it reads 165 or 170 degrees. Then it will be perfect! Pink in the center, more done on the edges. You can do it. No prob. It's easy. Don't forget the au jus


Added: I just read that other answer. They must be using a different thermometer. (Shrug)

How To Cook Prime Rib Roast:

Prime Rib Roast, at room temperature (very important)

2 tablespoons butter, room temperature

Trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks.

To cook evenly, the roast must not be cold—let it stand at room temperature, loosely covered, for about 2 hours. (If you don't let the roast come to room temperature, if will take longer to cook your roast. Your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center.)

Previously Frozen: If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 hours before cooking.

Pat the rib roast dry with a paper towel or napkin.

Preheat oven to 450°F. Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using a nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty juice.) The rib bones are a natural rack; you won’t need a metal one.

Sear the rib roast for 15 minutes at the higher oven temperature (450°F), then turn the oven to the lower temperature (325° F) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.

About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer). NOTE: If you ignore every other bit of advice I've given, please pay attention to this. For a perfectly cooked rib roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!

Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120°F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 to 130° F internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked roast sit.

Convection Oven: If you use a convection oven, the temperature of your roast can rise as much as 30 degrees - so remove roast from oven at 110 degrees on your meat thermometer for rare, 115 to 120 degrees for medium rare, and 125 degrees for medium doneness.

NOTE: To hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast. Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts. Check the temperature every 15 minutes. If will rise approximately 10° F at first, then gradually subside.

To carve your roast: Using a long, thin, sharp knife, make one cut to slice off the chine or feather bones (the large end bones). Slice off steak-size pieces at the desired thickness.

for rare which in MHO is the best way....120 degrees....70 mins at 325. medium rare is 125 -130.....which is the most you want in a prime rib....Times and temps are hard to dictate....a meat thermometer is really the best way to go....140 and above will assure well done...but it will also be dry....
an option would be cooking the meat until rare and then cook your portion in a beef broth on stove top or oven until well done...





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