Remove roast from oven and tent with foil. Depending on the size of the roast, cooking times for roast beef will take 25-30 minutes per pound, so you must have an instant-read thermometer to make sure you don't overcook. Cooking prime rib to a temperature of 135-140 degrees (medium-rare) for maximum flavor and tenderness will give you a tender juicy roast or 140-150 degrees (medium) but no more, anything more will begin to dry out the roast. Season with salt and pepper to taste and cook uncovered.Ĥ. Carefully remove the roast, set a wire rack in center of the roasting pan and place roast fat side up on the rack. A large heavy skillet can also be used to sear the roast. Once the pan is hot sear the roast on all sides for 1.5 - 2 minutes per side excluding the bones side. Take a heavy bottomed roasting pan and set the pan on 1 burner or 2 burners if you have a large pan and set the temperature to medium-high.
Preheat the oven to 250 degrees and set the rack to the lower middle position. An hour before cooking, remove the prime rib roast from the refrigerator to bring to room temperature.Ģ. Searing the roast will seal in the juices and look very appealing when being served.ġ. You might be concerned about the possibility of bacteria and it has been shown that this way of cooking is actually safe but to have piece of mind there is a way to solve this and at the same time give the roast a nice brown surface.īacteria grows from the outside and a way to get rid of bacteria is to sear the roast first. In our experience cooking rib roast at higher temperatures of the 350-450 degree range will cause a roast to dry out on the outer parts and shrink anywhere form 3/4 to 1lb or more depending on the size of the roast by the time its done cooking.Ī low temperature of 250 degrees will cook the meat evenly through from the center to the outer edge without any drying out, leaving the meat tender and juicy. Many of the finest restaurants that serve prime rib roast use low temperatures to achieve those great juicy beefy flavors. The second method is a quicker and easier method which will please most but not quite as juicy from center to outer edge. The first way is our favorite, there is a little more work involved and it takes a little longer but its worth it. We discuss two ways that yield good results. Prime rib roast can be cooked at different temperatures with different results.
It is common for a roast to lose 5%-15% of its weight during the aging.
When you are ready to cook the rib roast, trim off any dried pieces after the aging. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. To bring out additional flavor and produce a more buttery texture you can dry age the roast for a few days. Many consider the rib a special occasion roast, only cooking it once or twice a year. The naturally tender, rich flavor prime rib is known as the king of roast. The large end, ribs 6-9 is a little more fattier than the smaller end ribs 9-12 which contain the large rib eye muscle. The rib section consist of ribs 6 through 12.
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