How To Cook Prime Rib

Cooking prime rib is almost like cooking any other beef roast, but with much better flavor than regular roast. Individuals want to 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 it is frozen it will take longer to cook. Then individuals will want to trim excess fat off the prime rib, but they will want to leave a thin layer of fat for it to baste itself on. Then individuals will want to pat the rib roast dry with a paper towel or napkin.

Start cooking prime rib by preheating the oven to 450 degrees. Individuals need to spread butter on the cut ends of the roast. Place the roast fat side up in a roasting pan that is at least three 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 degrees for fifteen minutes then reduce the heat to 325 degrees to fully cook prime rib. Every half an hour baste the prime rib with the fat on the bottom. About thirty minutes before the end of the cooking time individuals should stick an instant read digital thermometer to check the internal temperature of the prime rib. Be sure to stick the thermometer into the thickest part of the meat, not into the fat or near the bone. Once an internal temperature of 120 degrees is reached, remove the prime rib from the oven and wrap in aluminum foil. Let it set for twenty to thirty minutes. While wrapped the prime rib will continue to cook reaching an internal temperature of 125 degrees to 130 degrees. The cooked prime rib is ready to be served and eaten.

RibCount Appr. Weight OvenTemperature Total Est. Time Meat Therm Reading

2 ribs 4 to 5 pounds 450°/325° F 60 to 70 mins 120° F
3 ribs 7 to 8.5 pounds 450°/325° F 1 1/2 to 1 3/4 hrs 120° F
4 ribs 9 to 10.5 pounds 450°/325° F 1 3/4 to 2 1/4 hrs 120° F
5 ribs 11 to 13.5 pounds 450°/325° F 2 1/4 to 2 3/4 hrs 120° F
6 ribs 14 to 16 pounds 450°/325° F 3 to 3 1/4 hours 120° F
7 ribs 16 to 18.5 pounds 450°/325° F 3 1/4 to 4 hours 120° F

To carve the cooked prime rib, individuals should use a long, thin sharp knife. Use the knife to cut off the feather bones, these bones are the large end bones. Slice off large steak size pieces with the desired thickness.