Prime rib cooking
Here is some information about cooking a prime rib roast
Prime rib cooking is a delicious way to enjoy a meal suitable for any occasion. It is as special as it is easy to prepare and when you want a prime rib roast, there are always a few choices at hand; either visit a steakhouse and dine out, a butcher or a high quality steak online outlet and learn how to roast it yourself (much kinder on the pocketbook). While many people are intimidated at the thought of prime rib cooking, it’s not as difficult as it may seem.
A prime rib roast is also often referred to as "standing rib roast." The term "standing" means the bones are included; thus the meat can stand by itself.
What should you look for when buying a prime rib roast?
Don't ever buy less than a three-rib roast, as any less is not a roast but rather a thick steak. A three-rib roast will weigh in at about seven to eight and a half pounds and feed about six people. Count on feeding two people per rib. You should always insists that the roast come from the small end toward the back of the rib section as this is leaner and more economical. This cut is referred to as the first cut, the loin end and is sometimes known as the small end because both the meat and the ribs get larger as they move up the shoulder.
Always buy a prime rib roast with bones, as roasting without them lacks flavor. Many people think that the term, prime rib refers to a roast that is graded prime, but this is not so. Most of the roasts sold in supermarkets that are dubbed 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.
What are some tips for prime rib cooking?
1- Buy a good digital instant-read meat thermometer as it is the only sure way to tell when you're roast has achieved a desirable cooked temperature.
2- Allow the roast to come to room temperature to ensure even cooking. This means leaving it out for up to two full hours right before roasting.
3- Rub butter on the cut ends of the roast.
4- Tie up the prime rib before cooking. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. Tie the roast a both ends, running the twine parallel to the bone.
5- No matter what size roast you have, start prime rib cooking in a pre-heated 450-degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. These times will vary depending on the size of the roast and the desired level of doneness.
6- Create a seasoning rub or paste for your prime rib cooking.
You can use a variety of ingredients, such as: pepper, coarse salt, garlic powder, and onion powder. Make a series of one-half inch deep slits all over the top of the roast as well as the sides. Rub your seasonings over the roast, covering all exposed meat.
7- Place the roast in a heavy metal roasting pan, bone-side down.
8- 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 prime rib cooking time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil.
10- Let the roast sits for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
How to cook a prime rib roast is a skill that can be learned through trial and error and a bit of practice.
So get cracking!
Have a prime rib roast for dinner today!