How do I cook my prime rib?

14 years ago

I am out of town, and don't remember how long I cook it. To what temp? I usually make slits and insert garlic. I

hope I can find a nice roast today.

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Comments (2)

sushipup1
14 years ago
We used this technique on Christmas, and it was completely as advertised, perfect. Just like the pictures in the article, even the end cut was medium rare. And very easy, too. There is very little fat dripped out, so be sure to take your trimmings and render that fat for use with the Yorkshire pudding.

Note, you must use an instant or remote thermometer, and all size roasts will cook for about the same time.

Here is a link that might be useful: Perfect prime rib
User
14 years ago
Depends on the roasting method you are planning on using Sherry. I roasted a prime rib for dinner on Boxing Day (day after Christmas) it was a five pounder. Pre-salted earlier in the day. Rubbed with fresh garlic and lots of coarsely ground pepper and roasted at 500Â°F. I took it out of the oven when it reached 120Â°F. Normally I would have taken it out just before it reached 120Â°F, but our neighbour likes his beef done slightly more than we do. He had the outside cut and the inside was perfectly rare for Moe, Matt and I.
Roast Prime Rib

Pre-salting

Ann
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Unless you like medium rare and no rarer than that you will have a hard time reheating a roast that large...unless you portion it out and reheat each portion. The link posted by Theresa doesn't seem to have info about reheating a whole roast, only individual servings. I would wrap closely....leave the au jus to be reheated separately and warm in a low oven...maybe until the center measures 100 with a instant read. That if you want to maintain some rare...make it perhaps 110 for medium...it will continue to cook after you remove it from the oven. It is already cooked and browned....you simply want to warm it to serving temp without drying it out. Heat the au jus and put a spoonful over any serving that may seem too cool rare. sounds lovely! I am for sure jealous! Linda C
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Well, I have to check back in and say "thank you" so much. I went out and bought a can of beef broth and heated it in a small skillet just big enough to hold the 2 slices of prime rib that we cut from the roast. I let those sit at room temp for over an hour. Then I gently heated them in the broth. They were perfect - I have one slice on the rib left, along with the beef broth and 2 rib bones. I'm going to make beef vegetable soup tomorrow from the leftovers. Thank you trixietx. seagrass
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How do I cook my prime rib?

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sushipup1

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