How to Cook Prime Rib

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  • 5/23/12
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  • Cooking Prime Rib In Pan
    Cooking Prime Rib
    Whether it is labeled as standing rib roast, rib roast or eye of rib roast, prime rib stands as one of the finest cuts of beef in the supermarket. Your guests will be impressed when you present them with deliciously tender, flavorful roast.

    Try cooking your prime rib in one of two ways. Cooking at a low temperature for a long period of time results in less roast shrinkage while high temperature-cooking for a shorter period yields a flavorful, well-browned roast. Use a meat thermometer to ensure your prime rib is cooked just the way you like it.

    Preparing this special cut of beef is not difficult once you familiarize yourself with some easy guidelines.

    You will need:

    • Prime rib roast consisting of three to seven ribs
    • Instant-read thermometer
    • Salt and pepper

    1. Take roast from refrigerator two hours before cooking, and allow it to reach room temperature.

    2. Season with salt and pepper.

    High-Temperature Method

    1. Preheat oven to 500 degrees F.

    2. Place roast into roasting pan, bone-side down.

    3. Roast for 20 minutes.

    4. Reduce temperature to 300 degrees F, and cook an additional 15 minutes per pound.

    Low-Temperature Method

    1. Preheat oven to 250 degrees F.

    2. Sear roast in pan on stove top for 7 minutes on each side to achieve a brown crust.

    3. Set in roasting pan, rib-side down.

    4. Cook for 20 minutes per pound.

    5. Whichever method you use, use an instant-read thermometer to determine whether the prime rib is done.

    6. Cook roast to 125 degrees F for a rare roast, 135 degrees F for medium-rare meat and 145 degrees F for medium doneness.

    7. Let roast sit for 15 minutes before serving to allow juices to settle.

    Tips:

    • Allow one rib for two people.
    • When selecting your roast, press firmly with two or three fingers on the meat’s surface. Softer roasts contain less fat, while firmness indicates larger and denser areas of fat.
    • Before cooking, trim fat that is over one inch thick. Leave at least one-quarter inch of fat on the roast for flavor and moisture retention.
    • Serve guests who prefer their prime rib well done from the ends of the roast.
    Image Credit: Maggie Osterberg
    Written By: Shannon R

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