how to cook prime rib?!

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Perfect Prime Rib Roast Recipe

Ingredients
1/2 cup Worcestershire sauce
3 teaspoons garlic salt
3 teaspoons seasoned salt
3 teaspoons coarsely ground pepper
1 bone-in beef rib roast (5 to 6 pounds)
Directions
In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done 170°). Let stand for 10-15 minutes before slicing. Yield: 8-10 servings.

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Prime Rib with Horseradish Sauce

Ingredients
1 bone-in beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper

HORSERADISH SAUCE:
1 cup (8 ounces) sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce
Directions
Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 15 minutes.
Reduce heat to 325°. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.
Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 6-8 servings.

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Prime Rib and Potatoes Recipe

Ingredients
1 tablespoon olive oil
1 small garlic clove, minced
1 bone-in beef rib roast (about 3 pounds and 2 ribs)
2 large baking potatoes
Directions
Combine the oil and garlic; rub evenly over roast. Place roast, fat side up, in a small roasting pan. Place a potato on each side of roast. Bake, uncovered, at 325° for 2 to 2-1/2 hours until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well done, 170°). Let stand for 10 minutes before carving. Yield: 2 servings.

Prime rib

Ingredients
Prime Rib Roast (standing rib roast), at room temperature (very important)
2 tablespoons butter, room temperature

Method
Trimming Excess Fat: 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. Excess fat means any fat more than one (1) inch thick. The fat provides the flavor and what you are paying for with prime rib, so leave it on.

Room Temperature: To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can't give you an exact time on this. 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. Use your best judgment!

Previously Frozen: If your prime rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary. I can't give you an exact time on this. Use your best judgment!

Tying Up Prime Rib: It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. To prevent this problem, tie the roast a both ends, running the cooking twine parallel to the bone. Most butchers will tie your rib roast for you.

Preheat oven to 450 degrees F.

Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.

Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use other seasonings, if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and don't salt - the result will be a juicy, delicious roast to serve your family and guests!

Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice or gravy.) 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 degrees F.), then turn the oven to the lower temperature (325 degrees 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. Do Not Cover the roast.

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 degrees 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 degrees F to 130 degrees 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 prime rib roast sit.

Using a convection oven: Using a convection oven can cut as much as 25% off the cooking times listed for the regular oven. It is also easier for your roast to dry out and cook too much with the convection oven. Watch the roast carefully and please use a cooking thermometer to know when the roast is done and should be taken out of the oven.

Holding Cooked Rib Roast: 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.

Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion

Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion

Medium
140 to 145 degrees F
center is light pink, outer portion is brown

Medium Well
150 to 155 degrees F
not pink

Well Done
160 degrees F and above
steak is uniformly brown throughout

I never hard of season put on a prime rib,all the chefs cook it like this.They put the rib down in a cooking pan put lots of salt on top of fat,then add water to bottom of pan cover with tin foil and place in oven.The trick is prime rib roast cooks in its own juice,that is why it taste so good don't over cook it bring it to medium rare then deside if you want it medium done.

I'm a chef with a high profile in life.

We cook ours two different ways. Both are delicious and rather easy...just time consuming.
You could either encase the full prime rib in large coarse salt. Or simply rub it with Lawry's seasoned salt.

In terms of how long to cook, that depends on how you like the temperature of the meat (rare, mid rare, well done) and how large the prime rib is. First you want to cook it for a long time over a low heat, 250-275 degrees F (each oven is different) Then figure 10-12 minutes per pound ( a good place to start)

You would rather have it under done and add more cooking time, than over cook it and have no way to fix it.

Score the fat cap on the rib roast, in a diamond pattern. This will let the juices run into the meat during the cooking process. Then rub it with the seasonings or encase it in the salt. If you need to have several different temperatures, the pull the prime rib out when it is approx 90 degrees F for rare,
and cut off the portion you need at that temperature. Put the rest of the roast in until it is at the temperature you need. When cooking a prime rib it is important you have a quick read food thermometer. This will help you insure you are serving the meat at the proper temperature.

Be sure to have the prime rib rest after pulling it out of the oven. This means don't cut into it right away, you need the temperature to adjust, just have it sit on the counter for a bit.

http://www.thecookingblock.com/perfect-p…

I'm a fan of simple and of low and slow. To begin with, it needs to be a decent size roast--5 - 6 lbs. I season the roast with salt, pepper and maybe some garlic powder. Pop it in a shallow roasting pan (on a rack if it's boned and rolled) and roast at 180F for 6 - 8 hours or until your instant read thermo says 130. two beauties of this method--1. the roast is uniformly done throughout and 2. it does not continue to cook as it rests. If you take it out at 130, it stays 130.

Keep it simple and Basic.

A light sprinkle of worchestershire sauce.

Then a good heaviesh coat of seasoned salt and pepper.

Put in a roasting pan in the oven at 375-400 Uncovered. Can't say for how long since you don't say how big of a roast.

Do NOT over cook. Keep it at medium rare for best taste and tenderness.

my husband uses a seasoning of liquid italian dressing and worstershire! amazing flavor!