Cooking Basics

Cooking roast prime rib

By Jean Sanders
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To cook a great prime rib or standing rib roast takes patience and timing. Other than that it is a very simple meal to prepare.
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Instructions for cooking roast prime rib:

Prime Rib Roast Recipe Ingredients: 1 three-rib prime-rib roast, first cut - trimmed and tied 1 tablespoon freshly ground pepper 2 tablespoons coarse salt 3 short ribs, tied 1-1/2 cups dry red wine

Instructions for cooking roast prime rib: To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven.

Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.)

Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals.

Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees.

Pour fat and all drippings out of pan into a fat separator, and set aside.

Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Yield: 6 to 8 servings

Smoked standing rib roast—another great method for cooking roast prime rib! Few things are better than a good Prime Rib. This standing rib roast is smoked for several hours and has the great flavor of the prime rib mixed with a mellow smokiness.

Ingredients: 1 4 to 6 pound standing rib roast 1/2 cup cracked peppercorns 1/4 cup olive oil 1 tablespoon granulated garlic

Instructions for cooking roast prime rib in a smoker: Prepare smoker for a 3 hour smoke at 225oF to 250oF. Take the roast and trim any lose fat, but leave all the attached fat. Rub with olive oil over the entire surface. Sprinkle with garlic and pepper making a heavy and even coating of the pepper.

Place the roast in the smoker, fat side up and smoke until the thickest part reaches 125 degrees F. Should take about 2 to 3 hours. Remove from smoker and loosely cover with aluminum foil. Let rest in a warm place for about 20 to 30 minutes. Carve and serve. This is a great one to carve right at the table.

Another method of cooking prime rib is to grill it. By taking your prime rib roast out to the grill you can add a great smoky flavor with a flavorful crust that makes it far better than oven roasting.

The trick with grilling a prime rib is maintaining an even and constant heat. Gas grills help take care of this for you, but if you choose charcoal (which gives a better flavor) then you will need to add additional coals every hour.

A typical, bone-in, prime rib roast will cook at about 12 to 14 minutes per pound at a temperature around 325 degrees F. This means that a full seven-bone roast weighing in at about 18 pounds will take 3 ½ to 4 hours. Always know exactly how many pounds you have before you start. Of course this rule is just a general guide. Always have an accurate meat thermometer ready to test the internal temperature and always take the temperature in at least two different places.

Prime rib must be left to rest after you remove it from the grill or oven. This allows the juices to seep back in and the flavors to continue to blend. It also allows the roast to continue cooking. The prime rib should rest in a warm (not hot) draft free place under a loose covering of aluminum foil. The roast will gain as much as 20 degrees while resting depending on the cooking temperature, size of the roast and the length of its rest. The rest period should be between 15 and 30 minutes. This gives you plenty of time to make gravy and get the rest of the meal ready before it's time to carve.

To carve a bone-in prime rib roast, start by first cutting bone side up, separating the meat from the bones. Then turn the pieces over and carve into thin slices. The thickness is a matter of personal taste. This is one meal you'll want plenty of leftovers for.

So remember, be patient when cooking roast prime rib. The roast will take several hours to cook. The less you play with it while it's cooking the better. If you want your roast rare, remove it when the internal temperature reaches 115 degrees. Let it stand for 15 minutes during which time its temperature should reach about 135 degrees. If you want it more done, let it reach a higher temperature (no more than 135 degrees) before you remove it from the grill and let it rest up to the full 30 minutes.

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