A Perfect Prime Rib
While you are shopping, pick up a good digital instant-read meat thermometer if you don't already have one. It's the only sure way to tell when your roast has achieved a desirable cooked temperature.
It is crucial that you allow the roast to come up to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.
Preheat your oven to 500 degrees.
Use a paper towel to pat your roast dry.
Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder and onion powder.
Place the roast in a heavy metal roasting pan, bone-side down. No matter what size roast you have, you will start it in a pre-heated 500 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of the cooking time. Cooking times will vary depending on the size of the roast and the desired level of doneness. The following chart gives approximate times to achieve a "rare" roast at various sizes.
(3) Ribs - 7 to 8 pounds - 15 minutes at 500 degrees and then 1 1/4 to 1 1/2 hours at 325 degrees.
(4) Ribs - 9 to 10 pounds - 15 minutes at 500 degrees and then 1 1/2 to 2 hours at 325 degrees.
(5) Ribs -11 to 13 pounds - 15 minutes at 500 degrees and then 2 to 2 1/2 hours at 325 degrees.
(6) Ribs - 14 to 16 pounds - 15 minutes at 500 degrees and then 2 1/2 to 3 hours at 325 degrees.
(7) Ribs - 16 to 18 pounds - 15 minutes at 500 degrees and then 3 to 1 1/4 hours at 325 degrees.
Every half hour or so baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it into the thickest part of the meat, bot touching the fat or bone. When the internal temperature reaches 120 degrees, pull it out of the oven and cover with foil. Let the roast sit for twenty minutes. It will continue to cook during this time, reaching a temperature of about 125 to 130 degrees. This resting period allows the juices and flavors to permeate the roast.
Rare meats measure in at 120 - 125 degrees with a bright red center that grows slightly pinkish towards the exteriors. Medium rare meats measure between 130-135 degrees and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and reading between 140 - 145 degrees. Medium well is not pink at all and is achieved at 150 to 155 degrees. Well done is reached at 160 degrees and above and is characterized by a uniform brown color.
It is crucial that you allow the roast to come up to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.
Preheat your oven to 500 degrees.
Use a paper towel to pat your roast dry.
Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder and onion powder.
Place the roast in a heavy metal roasting pan, bone-side down. No matter what size roast you have, you will start it in a pre-heated 500 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of the cooking time. Cooking times will vary depending on the size of the roast and the desired level of doneness. The following chart gives approximate times to achieve a "rare" roast at various sizes.
(3) Ribs - 7 to 8 pounds - 15 minutes at 500 degrees and then 1 1/4 to 1 1/2 hours at 325 degrees.
(4) Ribs - 9 to 10 pounds - 15 minutes at 500 degrees and then 1 1/2 to 2 hours at 325 degrees.
(5) Ribs -11 to 13 pounds - 15 minutes at 500 degrees and then 2 to 2 1/2 hours at 325 degrees.
(6) Ribs - 14 to 16 pounds - 15 minutes at 500 degrees and then 2 1/2 to 3 hours at 325 degrees.
(7) Ribs - 16 to 18 pounds - 15 minutes at 500 degrees and then 3 to 1 1/4 hours at 325 degrees.
Every half hour or so baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it into the thickest part of the meat, bot touching the fat or bone. When the internal temperature reaches 120 degrees, pull it out of the oven and cover with foil. Let the roast sit for twenty minutes. It will continue to cook during this time, reaching a temperature of about 125 to 130 degrees. This resting period allows the juices and flavors to permeate the roast.
Rare meats measure in at 120 - 125 degrees with a bright red center that grows slightly pinkish towards the exteriors. Medium rare meats measure between 130-135 degrees and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and reading between 140 - 145 degrees. Medium well is not pink at all and is achieved at 150 to 155 degrees. Well done is reached at 160 degrees and above and is characterized by a uniform brown color.