How big?

dcarch

3.986 kilos or 8.79 lbs. thanks

Check for a couple of excellent recent threads on the same topic. Probably within the past two weeks. There's plenty of wonderful information for a perfect prime rib.

Do you have a digital probe meat (BBQ) thermometer?

If not, get one. It's not expensive.

More later.

dcarch

My main question is - is it okay to cook beyond medium rare to a full medium? Will this make it very tough? Is it naturally a more tender piece? It does have a fair bit of marbling. I will go out and buy a meat thermometer that you put in at the beginning.

Cookie - You're not alone. Here's a quote from The Palm Restaurant Cookbook:

Palm executive chef Tony Tammero believes rib eye should always be served medium, rather than medium rare. Even the best rib eye, he notes, has a tendency to be stringy and tough when undercooked. This is the only cut of meat that gets more tender if you cook it a little longer than medium rare.

I assume this applies to a rib roast as well (why wouldn't it) because their recipe calls for roasting to 135 deg. Not in a particularly low oven either (325) so you know there's going to be carry-over cooking.

If that's how you prefer it, that's how you should cook it. I say you'll be fine! I could post their recipe if you're interested; I've found the cookbook to be quite trustworthy.

Sure, I will take a recipe. Thanks. So, a rib roast isn't prime rib? I am so bad at beef. I like it but stick with my main cuts.

It's a fabulous cut of meat and will be just fine cooked to medium if that is your preference.

I will second the need for a good meat thermometer and FOAS gives great advice..as always.....cook to just under medium by about 5 degrees, the meat continues to cook once out of the oven.

Really important too is to NOT carve until the roast has settled for 15 minutes or so , not only does the temp rise BUT if you carve to soon the hot juices will run right out of the meat. Letting it rest will allow the juices to settle back into the meat resulting in a much juicier roast

The "prime" refers to the grading of the meat, not the cut per se. I have had prime grade that was tough and choice that was butter tender. Top butcher shops sell the $$$ prime while your grocer generally carries choice grade.

It is your holiday, your dinner so cook to medium and enjoy.

I want to try this method. Any ideas how many minutes per pound for medium rare? Butcher estimates the roast will be about 12-14 lbs. for 7 ribs. Yes I have a large group which includes 4-6'4" men who eat like stevedores! I have thermometers but I still need to get a ballpark on time. Thanks.

Peppi - Technically you're right, but when you're in the meat case don't trust the word "Prime" unless it specifically says USDA Prime because it's become a generalized term. From Epicurious:

The term "prime rib" is often incorrectly used as a label for what is actually a RIB ROAST. Culinarily, the term "prime" actually refers to the highest USDA beef grade. It's only given to the finest beef, hallmarked by even marbling and a creamy layer of fat. Very little prime beef makes it past the better hotels and restaurants or prestige butchers. The best grade of beef generally found in supermarkets is USDA Choice. Therefore, although "prime rib" is how rib roast is often labeled, chances are that it's USDA Choice.

Cookie, again I've not made this but I have found their recipes to be reliable. If I wanted a med roast I'd not hesitate to try it, although the 45 minute rest period sounds a bit long to me. Should be good for comparison anyway, even if you don't end up using it.

Prime Rib Roast
The Palm Restaurant Cookbook

4-rib USDA Prime standing rib roast with a thin layer of fat on top, patted dry with paper towels
1/2 cup fine sea salt
3/4 to 1 cup veal, beef or chicken stock, preferably homemade
1 teaspoon Maggi Seasoning, for coloring the jus

Preheat the oven to 425. Place the rib roast, fat side down, in a large roasting pan, and add about 1/4 inch of water to the pan. Coat the bone side of the roast generously with the salt, pressing it in. Roast for 45 minutes to 1 hour, until toasty brown. Remove the pan from the oven, remove the roast, and pour the juices into a small saucepan. Return the roast to the pan, bone side down. Add another 1/4 inch of water, and return to the oven. Reduce the heat to 325, and continue roasting for about 45 minutes more. Add 3/4 cup of the stock to the saucepan containing the meat juices and drippings, and bring to a simmer. Remove from the heat.

When the very center of the roast measures 135 on a meat thermometer, remove it from the oven and let rest for 45 minutes in a draft-free place. Pour any juices from the pan into the saucepan with the stock and meat juices, and stir in the Maggi Seasoning. Bring to a simmer, then pour into a heatproof fat separator and pour off the fat layer. Taste the jus for seasoning; if it is too salty, add a little more stock. Serve the prime rib thickly sliced, on hot plates, drizzled with a generous amount of jus.

I have a 12-lb one in my fridge, being dry aged.

It will be sous vide cooked to a guaranteed 100% absolute perfect medium/medium rare.

Keep this in mind, "low & slow" gives you much better control, better tenderness and juiciness, but nothing much to make Youkshire pudding with.

If you enjoy a roast with a gradient from well done to raw, go with a much higher heat method. You will also end up with lot's of juicy and fat to make the pudding.

dcarch

We had standing rib last year for Christmas Eve....my son did it....it involves cooking for a set amount of time at 375.....then a long rest to come to room temp......then a quick finish at 450 tow arm almost to the center and make a wonderful crisp and browned cap and crusty end.....just fabulous!
Can't stand squishy fat!!.....and the fat on this was wonderful!

I use Alton Brown's method (Food Network) and I think it is the same as what LindaC described. It is amazing.

I use this recipe every Christmas Eve and any time we want a standing rib roast. Perfect every time!

Alexa

HERBED RIB ROAST
Active time: 30 min Start to finish: 11 hr
For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil

For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

Cook roast: Let roast stand at room temperature 1 hour.

Preheat oven to 450ðF.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350ðF and roast beef until a thermometer inserted into center of meat registers 110ðF, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130ðF for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

Cooks' note:

⢠Roast can marinate up to 24 hours.

Makes 8 servings.

Posted by dawnp "I use Alton Brown's method (Food Network) and I think it is the same as what LindaC described. It is amazing. "

I seem to remember A. Brown's method is very different, it's like Heston Blumenthal's method, i.e. cook at very low temperature (200F) for a very long time.

For my 12-lb rib roast which is being dry aged, it will be cooked at no higher than 132F for may be 6 to 8 hours, than quick grilled for a nice crust and served piping hot. No resting needed.

The point is, there are many ways beef can be enjoyed, it really is not that important whether you do it high heat, low heat, sous vide, grill ---- you just need to observe that each method, by the law of physics, will produce a different end result, and if that's the result you are looking for, that is the perfect method for you.

dcarch