How do I cook a prime rib roast?

[Momtwo]

DH picked up a prime rib roast. How do I cook it? Any help would be appreciated.

Momtwo

[DeBora4BobbyL]

Momtwo, it has been years since I made one. I know you cook it in an oven until you get it to the doneness tht you like. Most people like theirs on the medium-rare side(140-150 degree internal temp), but that is personal preference. I'll make sure this gets in to the newsletter so that someone who knows this will be able to answer your question.

Btw, if you get a chance, pop in to the Welcome thread (http://www.momsmenu.com/forums/showthread.php?p=10860#post10860) and introduce yourself. I am sure everyone would love to "meet" you!

[cat lover]

Here is one way of cooking a prime rib roast; there are several ways of cooking them.


9-lb. standing rib roast, trimmed of all but 1/4" of exterior fat
Kosher salt
Coarse black pepper

Have the butcher remove the "chine" bone from the bottom of the roast and have the meat separated from the rib bones so you have a boneless roast and a row of rib bones. Then put the meat back into the bone cradle and tie the meat back onto the bones with string. This allows the bones to keep the meat moist and flavorful and makes for easier carving.Preheat the oven to 450degrees. Put the meat in a roasting pan, bone side down, fat side up, until it comes to room temperature. Rub the roast with salt and pepper. Roast 30 minutes. Reduce heat to 325 degrees and cook 13 minutes per pound from this point or till the internal temperature reaches 125 degrees for rare to medium rare.Remove the roast and let rest at least 10 minutes before carving. Untie the bones from meat and carve the meat into slices of desired thickness. Cut through and separate the bones and serve separately like spareribs. Serves about 10.


Here's another with a few more seasonings;I prefer this one



7 Bone Standing Rib Roast

7 bone prime rib roast
2 to 3 tbsp peppercorn
1 tbsp kosher salt
3 to 4 tbsp fresh garlic, minced
1 tsp dried rosemary
1 tsp dried basil


Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Preheat oven to 450 degrees. Crush peppercorn, garlic, salt and herbs together.Place roast fat side up, bone side down in a shallow baking pan and insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. When meat comes to room temperature, rub with peppercorn mixture and cook 15 to 20 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 14 to 15 minutes per pound or until desired temperature is reached. *Remember as it sits it will rise another 5 degrees so take out of oven 5 degrees before desirted internal temperature.
When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.


Good Luck and hope you enjoy! A rib roast is always such a pretty presentation!

[DeBora4BobbyL]

I am watching "Sandra Lee Holiday" on Foodnetwork. She showed an easy to make prime rib roast. It will be on again tomorrow at about 2pm, ET, but check to make sure. Anyway, here (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32521,00.html) is the link to the way she cooked hers. She coats hers in black pepper. I am not sure if I would want to do that, but to each her own. lol Anyway, I thought you would like the simplicity of this recipe.