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Cooking Prime Rib
from: Karlie BestlerCooking prime rib is almost like cooking any other beef roast, except prime rib has much better flavor than regular roasts. Start by making sure that the prime rib is at room temperature before placing it in the oven. This will take at least two hours. If the prime rib roast is frozen, it will take longer to cook.
You will want to trim excess fat off the prime rib, but leave a thin layer of fat for it to baste itself. Pat the prime rib roast dry with a paper towel or napkin.
Start cooking prime rib by preheating the oven to 450°. Spread butter on the cut ends of the roast. Place the roast fat side up in a roasting pan that is at least 3 inches deep on the sides. It is recommended that a heavy stainless steel pan be used. The rib bones create a natural rack so a metal one is not needed.
Sear the prime rib at 450° for 15 minutes. Then reduce the heat to 325 degrees to fully cook the prime rib. Every half hour baste the prime rib with the fat on the bottom of the pan. About 30 minutes before the end of the cooking time, stick an instant read digital cooking thermometer to check the internal temperature of the prime rib.
Be sure to stick the digital cooking thermometer into the thickest part of the meat, not into the fat or near the bone. Once an internal cooking temperature of 120 degrees is reached, remove the prime rib from the oven and wrap in aluminum foil. Let it set for 20 to 30 minutes.
While wrapped the prime rib will continue to cook reaching an internal temperature of 125° to 130°. The cooked prime rib is ready to be served and eaten. Below is a chart with estimated prime rib cooking times for various sizes of prime rib roasts:
2 ribs
Approximate Weight - 4Â to 5 pounds
Oven Temperature - 450°/325°F
Total Estimated Time - 60 to 70 minutes
Meat Thermometer Reading (Rare) - 120°F
3 ribs
Approximate Weight - 7 to 8.5 pounds
Oven Temperature - 450°/325°F
Total Estimated Time - 1 1/2 to 1 3/4 hours
Meat Thermometer Reading (Rare) - 120°F
4 ribs
Approximate Weight - 9 to 10.5 pounds
Oven Temperature - 450°/325°F
Total Estimated Time - 1 3/4 to 2 1/4 hours
Meat Thermometer Reading (Rare) - 120°F
5 ribs
Approximate Weight - 11 to 13.5 pounds
Oven Temperature - 450°/325°F
Total Estimated Time - 2 1/4 to 2 3/4 hours
Meat Thermometer Reading (Rare) - 120°F
6 ribs
Approximate Weight - 14 to 16 pounds
Oven Temperature - 450°/325°F
Total Estimated Time - 3 to 3 1/4 hours
Meat Thermometer Reading (Rare) - 120°F
7 ribs
Approximate Weight - 16 to 18.5 pounds
Oven Temperature - 450°/325°F
Total Estimated Time - 3 1/4 to 4 hours
Meat Thermometer Reading (Rare) - 120°F
To carve the cooked prime rib, use a long, thin sharp knife. Use the knife to cut off the feather bones, the large end bones. Slice off large steak size pieces with the desired thickness.
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