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What Size of Prime Rib/Standing Rib
Roast to Buy?
A full prime rib/standing rib roast is seven
(7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more
people (depending on how big of eaters they are).
The term "standing"
means the bones are included in the roast, thus the roast can stand by
itself. A rib roast comprises of seven ribs starting from the shoulder
(chuck) down the back to the loin.
For a generous serving of roast, figure on
two people per rib.
That means if you plan to serve:
-
six (6) people - three (3) rib roast
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eight (8) people - four (4) rib roast
-
ten (10) people - five (5) rib roast
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twelve (12) people - six (6) rib roast
-
fourteen (14) people - seven (7) rib roast
Don't even bother with less than a
three-rib roast, any less than that is not a roast but rather a thick steak
and would be better treated as such.
How To Purchase A Prime Rib Roast:
A whole standing rib roast (prime rib roast) consists of ribs
6 through 12. Most GOOD butchers recommend that you request a rib roast from
the small end toward the back of the rib section, which is leaner and gives
you more meat for your dollar. This cut is referred to as the first cut,
the loin end, or sometimes the small end, because the meat and
ribs get larger as they move up toward the shoulder.
I do NOT
recommend purchasing a boneless rib roast, as roasting with the bones adds
flavor. But, if you do purchase a boneless prime rib
roast, cook using the same guidelines as a roast with ribs. Usually the
weight is figured without the bones. If in doubt, weight your roast before
cooking it.
Be sure and
check the date the prime rib was packaged. This is an indicator as to how
long it has been sitting around in the store. Look at the color of the prime
rib; it should have a bright red color and no dry or brown edges. Check for
any damage to the packaging and wrapping.
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Optional - Dry Aging the Roast:
This is optional, but if you have the time and the space in
your refrigerator, you can dry age the rib roast for several days to bring
out additional flavor and produce a more buttery texture in prime rib roast (aging
allows the natural enzymes to break down some of protein in the meat).
Dry-aged beef can be
expensive to purchase and hard to come by.
Some top-quality butchers will offer
already dry-aged roasts for sell. If you can find one and can afford one (as
they are pricey),
purchase the roast. This will cost your more, so the decision is yours!
A food safety note:
Home refrigerators aren’t as consistent or as cold as
commercial meat lockers. Before aging meat at home, get
a
Refrigerator Thermometer
and be sure your refrigerator is
set below 40°F.
How to dry-age beef
at home - The good news is that you can dry-age beef at
home:
Only the top grades of beef can be dry aged
successfully. Use USDA Prime or USDA Choice from the
best meat source in your area. Buy a whole prime rib
roast, rib-eye roast, or loin strip. You cannot age
individual steaks.
Unwrap the beef (do not trim), rinse it well with
cold water, allow the meat to drain, and pat then
pat the meat dry with paper towels.
Wrap the roast loosely in a triple layer of
cheesecloth or a plain white cotton dish towels; and
set it on a rack over a rimmed baking sheet or other
tray.
Place the wrapped roast on the bottom shelf of the
refrigerator (which is the coldest spot in your
refrigerator).
Refrigerate for 7 to 10 days; the longer the beef
ages, the tastier it gets. After the first day,
carefully unwrap and then rewrap with the same
cheesecloth to keep the cloth fibers from sticking
to the meat.
When ready to roast, unwrap the meat and, with a
sharp knife, shave off and discard the hard, dried
outer layer of the meat. Shave away any dried areas
of fat, too, but leave behind as much of the good
fat as possible.
NOTE: There can be much waste as the dried and sometimes
moldy meat needs to be trimmed away before cooking
and eating it. Roast
whole or cut into steaks.
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Prime Rib Cooking Chart:
The chart below is only a guide.
You must rely on an accurate
Meat
Thermometer
and start taking temperatures half an hour before the
end of the estimated roast time.
Reminder: Instant read
thermometers are not meant to be left in the roast during the cooking
process.
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Approximate Weight |
Oven Temperature |
Total Estimated
Time Only |
Meat Thermometer Reading (Rare) |
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2 ribs |
4 to 5 pounds |
450 deg/325 deg F |
60 to 70 minutes |
120 degrees F |
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3 ribs |
7 to 8.5 pounds |
450 deg/325 deg F |
1 1/2 to 1 3/4 hours |
120 degrees F |
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4 ribs |
9 to 10.5 pounds |
450 deg/325 deg F |
1 3/4 to 2 1/4 hours |
120 degrees F |
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5 ribs |
11 to 13.5 pounds |
450 deg/325 deg F |
2 1/4 to 2 3/4 hours |
120 degrees F |
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6 ribs |
14 to 16 pounds |
450 deg/325 deg F |
3 to 3 1/4 hours |
120 degrees F |
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7 ribs |
16 to 18.5 pounds |
450 deg/325 deg F |
3 1/4 to 4 hours |
120 degrees F |
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Beef Roast Cooking Temperatures
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Rare |
120 to 125 degrees F |
center is bright red,
pinkish toward the exterior portion
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Medium Rare |
130 to 135 degrees F |
center is very pink,
slightly brown toward the exterior portion
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Medium |
140 to 145 degrees F
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center is light pink,
outer portion is brown
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Medium Well |
150 to 155 degrees F |
not pink
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Well Done |
160 degrees F and above |
steak is uniformly brown
throughout
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How To Cook Prime Rib Roast - Prime Rib Roast Recipe:
Ingredients:
Prime Rib Roast
(standing rib roast), at room temperature
(very important)
2 tablespoons butter, room temperature
Directions:
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 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.
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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.
How
To
Carve Prime Rib Roast:
Use a long, thin, sharp knife. Sharpen you
Carving Knife,
if necessary using either a sharpening rod or stone.
Steel
Sharpening Rod - To use a
Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the
carving knife at the same angle. Do this anywhere from 5 to 10 times.
Sharpening Stone (whetstones) -
To use a
Sharpening Stone (whetstones), hold the carving knife at a
10-15-degree angle to the stone. Push back and forth in smooth, steady
strokes.
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(1) Place the cooked prime rib on a
large
Meat Cutting Board with a
well at one end to hold the juice.
Remove the
cooking twine
that is tied around the roast.
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(2)
Use carving fork to hold roast in place. Turn the platter to where the rib bones are on
your left, if you are right-handed, and on your right if you use your left hand
to carve.
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(3) Using
your sharp carving knife, make one cut to slice off the chine or feather bones (the
large-end bones) to sever meat from bones in one piece. Note: Save the
bones for nibbling on later or for making soup.
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(4) Slice
the meat across the grain into whatever thickness you
prefer.
Serve your perfectly-cook prime rib roast
with sides of Au Jus Juice, Yorkshire
Pudding, and either Sour Cream Horseradish
Sauce or Garlic Blue Cheese Sauce (see
recipes
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Beef Recipes:
Beef Recipes
using various cuts of beef.
Prime Rib
Roast with Balsamic Glaze
Prime Rib Dinner Menu Ideas:
Prime Rib Dinner (seven-course dinner)
Prime Rib Dinner (Thanksgiving Dinner and/or Christmas Dinner)
Definition of Prime Rib:
A tender cut of beef taken from
the rib primal. A Prime
Rib Roast is also often referred to as "Standing Rib Roast."
It is very tender, flavorful, and expensive.
A slice of uncooked prime rib
roast is really a "rib steak" which includes the "rib eye" portion.
Does
the grade of the meat make much of a difference?
You bet it does! The better
the grade of beef, the less you have to do to it!
The higher the USDA grade, the more you'll
pay.
Grading Cuts of
Beef:
Many people have the mistaken idea
that the term "Prime Rib" refers to a roast that is graded "Prime" when actually
the name has nothing to do with the grade or quality. Most of the roasts sold in
supermarkets that are named "Prime Rib" are graded "Choice". Prime rib roasts
that are graded "Prime" are usually available only to restaurants or through a
special order with a butcher.
The USDA's
grading system gives a good way to assess quality. The grading designations are
largely determined by the amount of visible fat that's streaked throughout the
muscle tissue, called marbling. Beef
that's richly marbled gets a higher grade; it's more tender, juicy, and
flavorful because the intramuscular fat melts and bastes the flesh during
cooking. Also, since fat insulates, marbling provides some insurance against
overcooking.
Prime
- The highest grade in the U.S. meat grading system. Prime has the most marbling
and is produced in limited quantities. Prime beef is most commonly sold in fine
restaurants, specialty meat markets and is exported to upscale restaurants in
foreign countries.
Choice
- Choice has less marbling than Prime but more than Select. It is typically
found in the service meat case at your local grocery store.
Select
- Select has the least amount of marbling of the top three grades, making it
leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select
is most commonly found in the self-service meat case at your local grocery
store. Not recommended for top-quality steaks.
Beware of marketing
deceptions where some grocery stores or supermarkets may try to fool an
unsuspecting consumer by using the words
"prime"
and
"choice"
without being attached with the official
"USDA shield."
Unless prime
and choice carries the USDA label, what you are buying may not be
the real thing.
How To Make Prime Rib Gravy:
Remember - Gravy is
different than Au Jus Juice (see Au Jus Juice below).
After the prime rib roast
(standing rib) is done roasting, remove from the oven
and the roasting pan.
Place the cooked prime rib on a
large
Meat Cutting Board with a
well at one end to hold the juice.
Place
roasting pan over two (2) burners on stove over medium heat
(always make the gravy in the same pan you used to roast
the prime rib roast).
Skim and discard any excess
fat from the juices in the roasting pan.
Using a heavy spoon, scrape
all the dark drippings and any crunchy bits from the sides and bottom of
roasting pan. These are what add great flavor and a nice
rich color to the gravy.
FOR EACH 2 CUPS OF GRAVY
DESIRED:
Use 3 tablespoons liquid fat (fat is in the
drippings left in the bottom of your roasting pan)
3 tablespoons all-purpose flour
2 cups of liquid (meat juices/drippings, or
broth, vegetable juice, bouillon, wine, and/or water)
In a separate container with
a lid, shake together all-purpose flour and about 2 cups cool water.
This is
called a slurry. Adding the thickener (flour) in this way helps to prevent lumps
from forming.
Once the drippings in the
pan are lightly bubbling, slowly add the slurry mixture to the gravy pan,
stirring constantly with a wire whisk. If it starts to thicken immediately, stop
adding the remaining slurry, you may not need to use the whole amount depending
on how much or little drippings were left in the roasting pan.
If lumps do
develop, you should be able to use a wire whisk to remove them.
If all else fails and you can't remove the lumps,
just place mixture in your
blender or food processor and process until smooth.
If you
gravy is to thick, add additional liquid, stirring constantly. Season to taste
with salt and pepper.
Gravy is greasy
- A
Fat Separator should eliminate this problem. If you discover that
your gravy is oily toward the end of its preparation, skim off as much fat as
possible with a wide-bowled spoon or a
Fat Separator.
Gravy is doughy
- Make sure the flour in the gravy has
been cooked long enough.
When the flour is added to the pan drippings, whisk
constantly while the mixture cooks until it turns a deep golden brown and smells
nutty. If the gravy tastes floury when you’re almost finished, turn up the heat
to maintain a rapid simmer for several minutes; then thin it again with more
stock or water if necessary.
Lumpy gravy
- If gravy has lumps, strain gravy just before serving, using a fine
sieve; discard solids.
Another method (my favorite way) is to place the lumpy gravy in your food
processor or blender and process until smooth.
High Altitude Baking:
Above 2,500
feet, the atmosphere becomes much drier. The air has less oxygen and atmospheric
pressure, so cooking takes longer.
Use the sea-level time and temperature
guidelines when oven-roasting beef, as oven temperatures are not affected by
altitude changes.
Allow additional cooking time for your prime rib roast
at high altitude. I can not give you the exact cooking
time.
A
food thermometer is the only way to measure whether your
roast has reached a safe internal temperature. In a high
altitude environment, it is easy to overcook meat.
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Yorkshire Pudding:
A traditional English side dish to Prime Rib Roast is
Yorkshire Pudding, a puffy pop-over like pastry.
Yorkshire Puddings,
fresh from the oven, should be well-risen and golden brown with a
crisp exterior and soft middle.
3/4 cup
all-purpose flour
1/2 teaspoon
salt
3 eggs, room
temperature
3/4 cup milk,
room temperature
1/2 cup pan drippings from roast prime rib of beef
(beef juices and oil)
NOTE: Yorkshire
Pudding is cooked after you have taken your cooked prime rib roast
out of the oven and are letting it sit for the required resting
period.
Preheat the
oven to 450 degrees F.
In
a large bowl, sift
together the flour and salt.
In another bowl, beat together the eggs
and milk until light and foamy. Stir in the flour/salt mixture just
until incorporated and smooth.
NOTE:
The batter will
be like a very thin pancake batter.
Cover bowl with plastic wrap and refrigerate at
least two (2) hours (for best results, refrigerate overnight).
NOTE:
Traditionally
Yorkshire Pudding is made in one large dish or your meat roasting
pan and cut into wedges. For individual
servings, I have found it is much easier to prepare them in muffin
tins or
popover pans. You be the judge of how you would like to
cook and serve them.
Popover Style
Roasting
Pan Style
Pour the cooked prime rib meat drippings into your baking pan or
muffin tins of choice.
For a popover version, use
popover pans
or muffin pans, putting at
least 1 teaspoon of meat drippings in the bottom of each well.
Place the pan or pans in your oven and get the
drippings smoking hot (about 5
minutes). Carefully take the hot pan/pans out of the oven.
NOTE:
The fat in the muffin
tin should be almost smoking.
Remove
the prepared cold batter from the refrigerator.
Whisk the batter thoroughly to break down any lumps and add some
additional air.
Quickly pour the batter into the
hot pan/pans on top of the hot
drippings.
NOTE: If using popover or muffin pans, fill
1/3 full. The fat should sizzle when you pour
the batter. Work quickly, so you don’t lose all the oven heat.
Put the pan back
in oven and cook until puffed and dry, approximately 15 to 20
minutes.
NOTE: Do not open the oven door during
baking.
Remove from oven and serve hot with your Prime Rib Roast.
Makes approximately 6 individual popovers (depending on size of
pans). |
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Au Jus Juice:
Au Jus is a
French term meaning "with juice." The term is used to describe the serving
of meat, most often prime rib roast, surrounded in or served with a
container of the natural juices that were produced as drippings while the
meat was being cooked. It is not thick like a typical sauce or
gravy.
While the
cooked prime rib roast is standing or resting for the required
resting period, make
the "au jus" sauce.
IMPORTANT:
Making Au Jus is more of a technique and not a recipe. You will
have to do this by feel or guess work. It depends on how much
juice is left in your pan (plus the juice from slicing the prime
rib roast), and how many people you will be serving.
Add your
beef broth and/or wine according to how much Au Jus you think
you will need for each person being served. I wish I could give
you exact directions, but it is impossible to have an exact
recipe for this.
Beef
juices from cooked Prime Rib Roast
Beef
broth/stock*
Red wine
(of your choice)
* The au jus will
only be as good as your beef stock (and also the red wine you
use), so it is recommended that you use homemade beef stock, if
possible. If you must use canned stock, buy the best you can
find, but forget about using salty, artificially-flavored
bouillon cubes.
** I like to add some of the same red
wine that I will be serving with the meal.
Pour off all but 2 tablespoons of the fat
(leaving the beef juices in the pan) from the roasting
pan and discard the remaining fat (or reserve if making Yorkshire puddings).
Place
the roasting pan on two (2) burners on medium heat. Add the beef
stock and stir to release any browned bits in the pan. Add red
wine of your choice.
Bring mixture to
a boil and cook until the stock is slightly reduced, about 5
minutes. NOTE: Au jus is not thick like a
typical sauce or gravy. Season to taste with salt and pepper. Transfer to a gravy boat.
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Sour Cream Horseradish Sauce:
This is my favorite sauce to use
with prime rib.
1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1 teaspoon salt
In a medium-sized bowl, combine horseradish,
sour cream, lemon juice, and salt; thoroughly mix.
Refrigerate until ready to serve.
NOTE: Can be made 2 days in
advance. Cover and refrigerate.
To serve, pass the horseradish sauce on the
side.
Makes approximately 2 1/2 cups.
Garlic Blue Cheese Sauce:
 3/4 cup heavy cream
1 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled
Freshly ground black pepper
In a medium-sized saucepan over medium-high
heat, bring cream and garlic just to a boil. Lower heat and simmer until the
cream coats the back of a spoon, approximately 5 to 10 minutes. Remove from
heat.
Stir in the crumbled blue cheese. Season to
taste with the pepper.
NOTE: Can be made 2 days in
advance. Cover and refrigerate. Bring to room temperature before serving.
To serve, pass the Garlic Blue Cheese Sauce on the
side.
Makes approximately 2 cups.
Apple Horseradish Sauce
Cream:
(low fat version)
 1/4 cup grated
tart apple
1/4 low-fat plain yogurt
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1 tablespoons prepared horseradish
In a medium-sized bowl, combine
apple, yogurt, mayonnaise, Dijon mustard, and horseradish.
NOTE: Can be made 2 days in advance. Cover and refrigerate.
Makes
approximately 2 1/2 cups.
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2010 Comments from readers:
I just wanted to comment on cooking my
prime rib roast last night. I live at an elevation of 6,300
feet in western Colorado. I followed you instructions to the
crossed t's and dotted i's. I read, reread and read again. I
read that at higher altitude, cooking should take longer. I
got on the USDA website and they said the same thing. And
everyone agrees, how much longer is an unknown. My roast was
7 ribs, 16 lbs. I did the 15 minutes at 450 degrees F. and
then lower the over temperature to 325 degree F. Just for
grins, I checked the internal meat temp at 3 1/2 hrs. I
don't have a instant digital thermometer but I have four
dial thermometers, and they all read similar, between 130 to
140 degrees F. I was a bit shocked and immediately pulled
the meat out of the oven. Dinner wasn't for another 1 1/2
hrs. The meat ended up more medium, but quite edible. It was
definitely more done than I wanted but everyone loved it.
I've owned and used my stove/oven for 4+ years. I've never
checked the temperature with a stand-alone thermometer but
have always had success in anything that has been cooked in
it. The temperature is maybe higher than the displayed
digital display. This is more of a FYI for those living at
higher altitudes. Next time, with my oven, I'll be checking
my internal temperature at 3 hours instead of 3 1/2 hours.
Thanks again - Rick Lawrence
(1/17/10)
Thank you so much for your web
site with instructions for cooking a prime rib
roast. I decided to go all out this year and
cook one for dinner on Christmas Eve. I was
nervous since I spent so much money and this was
my first time cooking a prime rib. With your
instructions, it came out perfect. Thanks again.
- Matthew Ruggiero,
Middletown, RI (1/03/10)
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Photos by Matthew Ruggiero |
I got your cooking times from your web
site and it was wonderful. I did the roast over the New Year
weekend for my husbands birthday, and I was a little
hesitant about the cooking time. When I read that you take
it out at 120 degrees F. for perfect medium rare, I did as
instructed and when cut had a beautiful dark red come from
the meat. I made an Au Jus of cabernet sauvignuan and onion.
I also tried the sour cream dressing for the roast, but
preferred the au jus. Thank you - I would have hated to
ruin this fine cut of beef. - The
Karelskinds (1/03/10).
 The roast was a raving success and your
instructions (especially regarding temperature)
were spot on! Thank you very much.
I calibrated my thermometer with
an ice bath and with boiling water and found it
was 2 degrees off! Critical for a prime rib.
- Robert Henderson
(1/03/10)
Photo by Robert
Henderson
Cooked this beautiful piece of beef for New
Year's Eve. I have plenty of cooking experience
but never cooked a roast of this magnitude and
quality before. I found your instructions
HUGELY beneficial to the dinner's turnout. IT
WAS PERFECT. -
Megan Mancini (1/03/10)
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Photos by Megan Mancini |
I have been preparing standing rib roasts
for Christmas Dinner and other special occassions and I
must say your recipe and instructions are the best. The
roast was perfect and my 9 guests applauded me when the
bones were taken off and the lovely pieces carved where
served. My husband always uses an electric knife which
makes nice, clean cuts. Thank you so very much for your
informative and accurate article. Happy New Year!
- Susan (1/03/10)
2009 Comments from readers:
I just wanted to
take a second to thank you for the great cooking tips on
your site. We cooked our first prime rib last night and
like so many others were nervous about messing up such a
fine piece of meat. Yours was the first site that I
looked at and the only one that I would even visit as
everything was detailed so well that there was no need
to look elsewhere. The roast turned out perfectly and it
was truly one of the best meals that we have ever
enjoyed with friends. It was funny to go back to your
site this morning after waking up feeling compelled to
write this thank you note. I had never scrolled down far
enough to see the other testimonials on the page, but I
see that I am in some very good company. Thanks again,
and have a Happy New Year!
-
Dave Popowich, Brampton, Canada (12/31/09)
I just wanted
to thank you for posting such flawless instructions. I made
my first prime rib for Christmas dinner and it turned out
perfectly! I was a bit nervous about it especially since I
would have to leave it unattended for an hour while we went
to Christmas mass, (I cooked a ham earlier in the day) my
thought process was cold ham is fine, but cold prime rib
would be awful and re-heating isn’t an option. Anyway, it
turned out perfectly, the front was medium the center was
rare and the end was well done….I couldn’t have asked for a
better prime rib. Thanks for a perfect Christmas dinner.
The only thing was, I was so nervous about making the prime
rib, that I followed your recipe and someone else’s that was
very similar to yours, the only thing that was different
that made things easier in the other recipe, was that I cut
the bones away from the meat and tied it all together BEFORE
it went into the oven. I thought it would make it easier to
deal with and it did. Thanks again
- Teresa Ruiz (12/28/09)
Cooking Prime Rib Roast on
Rotisserie/Barbecue by Brian Blakely:
On
Thanksgiving I barbecued two (2) 16-pound
Turkeys (on two rotisseries ). I used to do
one turkey in the oven and one turkey on the
grill. Everyone ate the grill one first, so
now I do both on the grill. It also keeps
the oven free for other goodies.
This year I barbecued
an 18-pound, 7-bone prime rib roast for
Christmas. Trim any
excess fat and tie up the prime rib
roast. Don't leave any more than 1/2-inch of
your strings dangling,
as they will
burn off.
Rub the entire roast with olive oil
and then season with a mixture of onion powder, garlic
powder, lemon pepper, salt, and pepper; rub
over the roast. The olive oil will help to
hold the spices on the roast. I place the seasoning on the roast by placing the
rotisserie skewer, with the roast on it,
over the sink. I then turn the roast as I
add the seasoning mixture. This saves a lot
of cleanup.
I used a 3-burner barbecue
grill. Turn on the front and rear burners
only to medium heat, around
300 to 325 degrees F.
NOTE: You may have to adjust
the heat depending on the outside
temperature.
Place the
skewered rib roast on the rotisserie, turn
the rotisserie on, and close the lid. The
rib roast will baste itself as it cooks and
the rotisserie turns.
Start check
the temperature of your roast with your
instant-read thermometer at about 3 hours
(sooner for smaller roasts).
Cook until rib roast
reaches an internal temperature of 120 to 125 degrees F. Remove from
barbecue, cover
with aluminum foil, and let sit (rest) approximately 15 to 20 minutes.
Barbecue until
the center reached about 120 to 125 degrees
F. in the center.
Hints:
Don't keep opening the
cover of the grill. You will lose heat
every time you open it.
Check to make sure the
rotisserie is turning every so often. I
put diagonal stripes on my handles
so I can see them from inside my house.
I had a breaker blow one time and burned
the roast.
Don't overcook the rib
roast. The end cuts will be well done
enough for those who like their meat
well done.
I have already thanked my little brother,
who is my personal prime rib roast hero, for his help
yesterday. Some of his greatest help was sending me a
link to your What's Cooking America web site. Yesterday I cooked a 7-rib roast (16.2 pounds) for 16 family members. It was my first
prime rib roast. I truly made every mistake in the book! I am almost embarrassed to list them all.
- Sue Brouse
(12/28/09)
The first (and
I thought catastrophic mistake) was the way I thawed the
meat. In my rush to defrost the roast (I thought I had
to freeze it because I had bought it a week before the
dinner, but if I had read your site first, I would have
dry-aged the roast instead) I covered it with cool water
- with NO WRAPPING to protect the roast. When it started
to defrost, I realized my mistake, but not before i had
forever changed the texture and taste of the outer
layer. Still mostly frozen I wrapped it to finish the
thawing. When ready to roast, I seasoned the outside of
the roast to counter the degradation in flavor and
texture of the outer layer.
At that point I was sent to
your web site for some guidance, but I already had my cooking
plan so I used the timeline I had researched instead of
your shorter cooking time. You are the only source I
found (including the Joy of Cooking, my oven manual, and many google searches) that specified my new convection oven
would reduce the cooking time. Even my butcher when
questioned, did not know that. Therefore my roast was
ready at 4 p.m. - with guests due to arrive at 6 p.m!!
I stopped cooking my roast when it was done (I removed
it at 120 degrees).
I followed your instructions for holding
the cooked prime rib roast (and I believe this was the only instruction
for holding a cooked prime rib that I found) and it worked like a charm. I
could tell the outer layer was not perfect, but no one else
noticed. The inside was cooked to perfection. Many had
seconds and care packages went home with guests. Thank
you for helping me save this dinner. Next time, I plan
on following your directions from the start.
We used your recipes for prime rib, Yorkshire pudding,
horseradish sauce, and gravy. We were unable to detect any
faults in any of the recipes. Everything was perfect, and we
thank you very much. Of particular use was your advice
concerning the use of a thermometer, and the idea of taking
out the meat when it reads 120 degrees F, expecting that it
would later continue to rise. We were surprised by this.
After removing the meat, we sat in the kitchen and watched
the thermometer continue to rise to the "official" rare
level. And when we cut the meat, yes, it was perfectly rare.
We used a 7-rib piece of meat, which cost around $280
dollars; it was priced at $18.99/pound. So it was
particularly important to get everything right because of
the high cost. - Roche Family, New
York City (12/26/09)
We bought an 18-pound prime bone in
(7 rib bones) rib eye roast for the
first time, the largest hunk of beef
we've ever cooked. When I came
across your recipe, we studied it
thoroughly and implemented your
instructions. It turned out to be
almost perfect!!!!! Our guests were
very impressed, and so were we!
However, one detail
of your instructions was far from
accurate. The time required to
allow the 18 pounds of meat to reach
room temperature was way off. I
removed the roast from the
refrigerator at 9:30 AM on Christmas
day, as it was dry aging for 2 days
prior in the fridge and it was not
frozen before hand. By 1:30 PM, the
internal temperature had risen only
1 degree F. from 34 to 35 degrees.
It was evident that we would not
reach room temperature, so we cooked
it nonetheless. We should have
taken it out of the fridge the night
before and allowed to sit at room
temperature at least overnight. It
seems that the required time to
reach room temperature, internally,
might be 1 hour per pound-in our
case, 18 hours! Next time, we'll
try 1 hour per pound, and let you
know the results. Here are
before and after photos for your
collection of successes! Thank you
very much for helping us make this
Christmas Dinner 2009 very
memorable! Thanks.
- Barkers in
West Bloomfield, MI (26 December
2009)
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Photos by the Barker
Family |
I just Googled Prime Rib to double check my
timing for high heat and found your site. It turned out
great! One of the best roasts I've had. My refrigerator
does dry aging pretty well and it does intensify the
flavor. I used the leftovers, bones, previously made
stock, etc. for a killer French onion soup that's our
tradition for New Year's Eve. I have an organic garden
and use my own onions for the soup. I now know that next
year I'll take it out when it says 120 degrees F, not
125 degrees as I'd done this year. Still good, but a tad
less done would be even better. Wanted to thank you for
your lovely gentle philosophy in response to Dianne's
crisis. At almost age 60, I've discovered that it's good
to relax and laugh at the "crises" life hands us. A
gentle laugh solves so many things.
- Barb in Denver (12/26/09)
Thanks for the advice from your web site
on cooking a rib roast.
I am a good follower and I
really liked your detailed instructions.
My roast came out perfect. Thanks it
really helped with our Christmas.
- Brian Stevens (12/26/09)
I just have to tell you - we've
been doing standing rib roast for years - but it
never really WOW'd me. This year I found your
web site, and my husband and myself followed it exactly. I had a 15-pound standing rib roast and it
was AWESOME!!....Everyone (all 25 guests) went on and
on about how beautiful and how good it was. We
made it medium-rare and sometimes its hard to
get pink enough for everyone, but again it was
AWESOME! For the few that wanted medium to
medium-well, it was a snap by cutting the ends
for them. They were very happy too. Thanks so
much for your site. My husband (who
is very hard to impress) told me to bookmark it,
because it was the best he had ever had -
according to him, better then any restaurant!!
Thanks Again -
Traci Richards, Pembroke Pines, Florida (12/26/09)
We bought a 19-pound prime
cut, prime rib roast for the first time. My husband
was soooooo nervous that we had spent a great deal
of money and we had never done a prime rib before. When we came across your recipe, after reading the
testimonials, we decided that this must be the right
one - and it was. It was perfect!!!!!
Our grown children were very impressed, and so were
we! Here are a couple of photos for your collection
of successes! Thank you very much for helping us
make this Christmas Dinner 2009 very memorable!
Thanks. - Janet Franklin in
Abilene, Texas (12/26/09)
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Photos by
Terry & Janet Franklin |
 The recipe was great - 450
degrees for 20 minutes, 275 degrees for 3 hours - dry-aged at home
in the refrigerator for 6 days.
4-rib roast, feeding four twice - plus
snacking on the rib bone/chine.
Yum!!! X-mas 2009 (see photo below).
- Steven Schustak (12/25/09)
Photo by Steven
Schustak
My name is David
Miguel and I am a 1978 graduate of The Culinary
Institute of America. My best friend wanted to know
what my Christmas roast was going to be this year
and we decided a bone in rib roast. Another good
friend owns a meat market and provided us each with
a USDA Prime Rib Roast. He was a little nervous
about this expensive undertaking, so instead of
reinventing the wheel,( I am a terribly slow typer)
I googled some pointers. I came upon your web site
and was very impressed in both the level of accuracy
and the amount of detail on your page - what a
treat! As Gordon Ramsey would say, “spot on”!!!!
Thanks and Happy Holidays -
David Miguel (12/25/09)
I used your
prime rib recipe ..... best I've ever made..... and
I've made plenty in my 71 years.
- Vern Miller (12/25/09)
I found
your website and the instructions are excellent. Our 2
rib roast was moist and medium-rare. I cooked it at
about 8,000 feet and it took more like 30 minutes a
pound, but with the instant-read thermometer it was easy
to keep an eye on progress.
-
Chris Williams
Using Electric Roasting Pan:
I really enjoyed reading your website
about buying, preparing and cooking a
rib roast. I plan on cooking one on
Christmas Day. Here is my question for
you. I have a GE Roaster. It's a like a
mini oven that sits on your table. I
have cooked Thanksgiving turkey in it
several times and just plain old baked
chicken. They both come out delicious!
And the turkey usually cooks in a
shorter amount of time than is suggested
for regular oven cooking. I want to make
my roast in this oven. Do you see any
problems with that? It will free up my
oven for all the other goodies I plan to
make. Thanks so much in advance for your
reply. Again, I loved your website and
will have to go read everything else on
it! - Robin
Sherlock (12/23/09)
I have to be honest and tell you that I
have never used an electric roaster for
cooking anything. If the roaster cooks
in a shorter time period, you will have
to be careful that it doesn’t dry out
your prime rib roast. Please, please use
a cooking thermometer to check your
roast during the cooking process so as
to know how fast the temperature is
rising. Remove the prime rib from the
roaster at 120 degrees F. Let me know
how your prime rib turns out using the
electric roaster. I’m sure other people
will be interested in this technique. I
would like to post your findings on my
web page. - Linda Stradley
Feedback
from Robin (12/26/09):
I am so sorry I forgot to
take pictures! My kitchen was an
absolute zoo at the time I took the
roast out. But I wanted to let you know
that we cooked the 18 lb roast in my GE
oven roaster and it came out
spectacular! It fit just perfect! And
the roaster has a metal rack with
handles that we placed the roast on top
of to make it easier to lift that bad
boy out when done. I actually bought two
digital-read thermometers because when I
tested the first thermometer and it
didn't reach 212 degrees in boiling
water, so I went out and bought the
other one. That one worked great! I
started checking the roast early on
because I was nervous cooking it in the
roaster. We took it out at exactly 121
degrees. It was beautiful. I wanted to
carve it the way you instruct on the
website but I didn't have a great knife
and the roast was so big. So my
father-in-law just started slicing it
up! It was great though! I also made
your sour cream horseradish and everyone
loved it. And I made your au jus. It was
delicious! Oh yeah - just before I was
going to start preparing the roast with
my seasonings, I realized it wasn't tied
up, so I marched it into my grocery
store on a cookie sheet wrapped in a
huge bag and made them tie it up! Thank
you so much for your website!
Cooking Two (2) Prime Rib Roasts:
I'm hoping I will hear back from you before I have to cook on Christmas. I had just purchased a 3 rib, approx 7 lb prime rib roast, to serve 4 adults when I was later notified of 2 additional adults now coming to dinner. I was going to purchase a larger 5 rib roast and keep the other one frozen. But I went with the butcher's suggestion, buying another 7.4 lb (3 ribs) and plan to cook them both at the same time. He said it wouldn't affect the cooking time or end result if I position them bone to bone. What is your suggestion? Half of us like our meat med-rare and the other half like it medium. We do like our slices about 3/4" thick. Please help. - Linda
Guillerme (12/21/09)
Cook both prime rib roasts at the same time, but each individual roast must be checked for cooking temperatures. Treat as two (2) roasts not one when cooking them. - Linda Stradley
Feedback
from Linda Guillerme (12/26/09):
Just wanted to tell you
that I took your advise - ALL of it and
my 2 rib roasts came out PERFECT
(despite my oven varying its temperature
from 300 to 350 degrees. Thank goodness
I had a thermometer in it so I could
make the adjustments). Because one roast
was 7 lbs and the other 7.5 lbs, I
bought a second digital thermometer to
monitor them. Before I knew it, the
larger roast was cooked a bit more than
the 120 degrees you recommend. The
smaller roast was spot on. SO I tented
the smaller one and not the other one.
When we were ready to carve they were
both beautiful. I used a tube of steak
rub on the outside which added wonderful
flavor to the crisp outer layer. Thank
you so much for the rave reviews I got.
I am really upset right now. As a last ditch
attempt to save a roast I am hoping you may be
able to respond and help me. I had the wrong
date, tonight, for preparing a dinner for a
group of people. I had a full prime rib roast
that has been in the oven for 1 hour 15 minutes
when I found out that the gathering is tomorrow
night!!!! Is there any way this roast can be
saved?? I have removed it from the oven and the
temperature is around 90 degrees F. on the
thermometer. Can I put it in the fridge and
finish cooking it tomorrow night? I am in shock
and on the verge of tears. As a last ditch
attempt to save a roast I am hoping you may be
able to respond and help me. –
Dianne Fritche (12/19/09)
I would be in shock also, especially knowing how
much a prime rib roast cost!
My
suggestion (and only a suggestion), as I have
never had this happen. I would butter the
outside of the prime rib (so that the roast will
not dry out). Then put the prime rib back in the
oven tonight and cook it at a low temperature
(300 to 325 deg. F.), watching the temperature
carefully throughout the baking time with your
thermometer. If the temperature rises too fast
in the prime rib, lower your oven temperature
more. Do not let the temperature in the roast
get over 120 degrees. If the roast reaches the
120 degrees temperature too soon, just turn off
you oven and let the roast sit until you need to
cut it.
I really feel bad for you. Please smile and just
laugh at yourself! Tell your guests your story
and let them also laugh. It will be ok!
Make sure all your other side dishes are great
and everyone will love you. - Linda Stradley
Thank you for your reply. I am still in shock. I
have to admit I chose to get a new prime rib
roast, but I plan on cooking the other one and
keeping it for myself. I just will not know if I
serve the "old" roast how it will be because I
will not know if the guests will be honest about
it or just kind. I do not think at any rate it
could possibly be as good as correctly done. I
will let you know how the one I keep and finish
cooking turns out. I am having a difficult time
getting my head around all of this and feeling
like maybe I can't pull off the meal all over
again tonight.
Feedback from Dianne (12/20/09):
I must say, what a difference a day makes.
The dinner was executed flawlessly. I do not
think that would have happened if I had
spent the whole time worrying wondering
about how the roast was going to turn out,
but everything was great. Including "my"
first prime rib roast. It did turn out
nicely after all. Linda, I actually (because
it was "just" for me) chose to put it back
in the oven at 325 degrees F. I set the
thermometer in place and watched it as you
suggested. It took the full two hours it
would have the previous day (total of 3) and
still turned out delicious. Not dry or
lacking in flavor or over done at all. In
fact my family joked that they wonder if the
other roast turned out as nicely!
So now we know that this strange way
of cooking a prime rib roast can work! Not
that I'd recommend the "technique" It is way
too expensive.
I do want to add something for your
knowledge. Your site recommended a digital
instant thermometer. I had a probe type that
you leave in the meat and the digital read
display sits on the counter. I decided to
buy an instant-read because of your site and
it turns out that my probe thermometer seems
to have been way off and actually was
reading high. When I put the roast in the
oven again the next day, I used both
thermometers. I used the new one to double
check and learned that mine was showing way
higher than the new insta-read. This means
that when I took the roast out of the oven
the first day, and in my initial email told
you it was 90 degrees on my thermometer,
that it was probably much cooler internally.
I am not sure what temperature a roast would
normally be after about an hour of cooking
but the end result possibly turned out so
well because it was not in fact 90 degrees.
Thank goodness I followed your advise and
got another thermometer!
Honestly Linda because you responded, which
was such a sweet surprise, you helped pick
up my spirits and got me into a better state
of mind again. Those are the little
surprises in life that help us pick up the
pieces and keep on keeping on.
My Mother and I cooked a standing rib roast for
Thanksgiving 2009 using your web page as guidance. It
came out fantastic. We definitely agree with using a
good thermometer. We live at altitude (Albuquerque, New
Mexico) and it eliminated the guess work on the cooking
time. 120 degrees is 120 degrees at the center of the
roast regardless of altitude. It took about ten to
twenty minutes more in the oven. Will not waste my time
on a Turkey again. Thanks -
Matt Kappler (12/01/09)
I can cook - barbecue,
brisket, beans, you know, cheap stuff. I've never cooked a whole rib roast
before, so when my pastor asked me to cook 110 pounds of prime rib, I turned to
your site. I cooked seven (7) boneless prime rib roasts in a convection oven for
2.5 hours using the directions you've provided and they turned out great! This
was a Hospice fund raiser, so portions were small, 180 portions in all. I was
ready to serve on time at 5:30 p.m., but due to other problems serving did not
start till 6:30. Most of the meat rose in temperature to medium but that was OK
for the deep south and older folks. We mostly don't like rare. A little pink is
OK. Anyway, one does want to try to do it right with $600.00 worth of meat. So,
thanks for the help. The meat turned out great due to your detailed
instructions. A sincere thank you
- Les Powell
(10/13/09)
Thanks to Bing you came up
first in my search for Prime Rib roasting recipes. Both the roast and the
Yorkshire pudding were amazing! I minced two big cloves of garlic and freshly
ground pepper on the roast following the cooking directions and it was indeed
perfect. Digital Thermometer worked like a champ.
On the Yorkshire pudding, I didn't have milk so used half and half. I was also short
on fat, so I mixed about 3 tablespoons of melted butter with vegetable oil to
make up the difference. I micro-waved it for 30 seconds on high to get the
mixture hot to add to the prepared rectangular glass pan. To get the batter
cold, I prepared it as directed as soon as the roast was in the oven and put it
in the freezer for 15 minutes, then the refrigerator for the roasting time of
the meat (5.21 lb - 2 rib roast took 1 hour 50 minutes to reach 120 degrees F.).
5 minutes for the oil, which was crackling when I added the batter and rose like
a brown cumulus cloud in 13 minutes. The center was a set custard surrounded by
brown pillows - exactly like my mom and dad made us for years. Thanks so much
for the magnificent instructions. You are indeed in my bookmarks forever.
- Phil Hale, Orlando Florida (9/17/09)
Just wanted to say THANKS so much for the
wonderful information provided for cooking a Prime Rib Roast. For the first
time ever, I fixed one last night going by your instructions and a restaurant
couldn't have turned one out any better. I would never have had the nerve to
attempt cooking such a expensive, large cut of meat without the step by step
instructions. You have a great informative web site. I can't wait to share your
website with all my cooking buddies. Keep up the good work.
- Terri (3/25/09)
I came
upon your site a couple of years ago while looking for a standing rib roast
guide. What a treasure! The rib roast is a
NO FAIL recipe every time.
Fantastic
resource! I love the menus and features. Thanks
-
Bonita (1/14/09)
2007 and 2008 Comments from readers:
Just wanted to let you know that I cooked a
very expensive prime rib roast for the first time for Christmas
dinner. We had a 10 lb. semi-boneless roast for 13 people. I was very worried
that it would not come out to everyone's liking since we had people who like the
meat rare, some medium rare, and some even medium. I followed your directions
exactly, even though I really wondered about the wisdom of taking the meat out
when the internal temp reached 120 degrees. Then I figured I could always roast
it a bit more if necessary but I could not make it less done if it was
overcooked. After I removed it from the oven, I covered the meat loosely with
foil and let it sit on my counter for a half-hour. The temperature did indeed rise to
about 125 degrees. The meat was absolutely perfect! The outer part of the roast
was between medium and medium rare, then there was a section of medium rare and
the center was rare. I cut the meat into sections and had three separate
platters, based on doneness. Everyone raved about the meat and there was hardly
any leftovers at all. I let the meat come to room temperature before roasting as
you suggested and invested in a good digital meat thermometer, which ended up
giving me wildly fluctuating readings. In the end, I used my old thermometer
that I have had for at least 10 years and it worked well! I made the horseradish
sauce and a Madeira-based au jus-type sauce and both were well-received. Thank
you so much for your excellent advice. I am so glad I was able to protect my
$125 investment!
-
Denise (12/27/08)
I just
wanted you to know that I just made a 15.5 lb prime rib roast (7 ribs) for the
first time. I followed the instructions on your website and it was PERFECT!!
I have never made this before and the instructions, from letting it come to room
temperature before cooking, all the way to the carving directions were so
helpful. I took it from the oven at 125 degrees and it rose to 140 degrees
just while resting - so thank you for the advice about NOT OVERCOOKING. Thank
you thank you it was delicious! - Jenny (12/25/08)
I just googled "how to cook a prime rib," as
this year is my first one and came across your site. I am so excited because
I have your cookbook and I absolutely love it. I use it once a week at
least. I am just glad to have your website as a resource now. Thanks so
much! - (12/24/08)
Great instructions for cooking standing rib roast! Turned out
fantastic! I was a little concerned having never done this and putting $65 worth
of beef on the line. Being a novice at this and having a few choices on my oven
I was a little unclear on whether to bake and/or roast (I think I chose
correctly and went with bake). In any event thank you and great web site. Best
wishes for the New Year!
- Tom (12/26/07)
The instructions
were perfect! Christmas was the first time I ever cooked Prime
Rib. It was perfect. Thank you so much for all the tips. 120
degrees F. is perfect and the temperature really did rise after
it sat on top of the stove. I will use these instructions
again.
- Theresa (12/26/07)
Thank you for the helpful tips
in preparing the perfect prime rib. The roast would have been ruined
should I had not seen your article regarding what constitutes
rare/medium-rare. Happy Holidays! -
Marishka (12/23/07)
Thank you for defining
rare as rare, not 140 degrees F. rare, which it well done.
Even my Taylor meat probe uses the government standards for
temperatures.
Could anything be more useless or DIS-helpful than defining
rare in terms of well done? You're the first person to point
out the deception on the government standards, all in the
name of safety. What bureaucrat was trying to save ourselves
from ourselves on that one?
- Earl (12/02/07)
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