Prime Rib Roast Recipes
chart for roasting prime rib (standing rib roast)
Prime rib roast, at room temperature (Important). If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator 2 ? to 4 hours before cooking, the longer time for the largest roast (if you don't let come to room temperature, if will take longer to cook your roast). Pat the rib roast dry with a towel or napkin.
cooking times
|
2 ribs 3 ribs 4 ribs 5 ribs 6 ribs 7 ribs |
Weight
4 to 5 pounds 7 to 8.5 pounds 9 to 10.5 pounds 11 to 13.5 pounds 14 to 16 pounds 16 to 18.5 pounds |
Oven Temp.
450°/325° F 450°/325° F 450°/325° F 450°/325° F 450°/325° F 450°/325° F |
Time approx
60 to 70 minutes 1 1/2 to 1 3/4 hours 1 3/4 to 2 1/4 hours 2 1/4 to 2 3/4 hours 3 to 3 1/4 hours 3 1/4 to 4 hours |
Temp (Rare)
120° F 120° F 120° F 120° F 120° F 120° F |
how to cook a prime rib roast
slow cook method
There is the slow method where the oven temperature is set around 200 to 225°F (100 - 110°C) gas mark 1/4. and the meat is cooked at a rate of 23 to 24 minutes per pound.
normal cooking method
Cook using a medium heat of 325°F (170°C) gas mark 3. and cooking for 17 to 20 minutes per pound.
searing method
The roast is cooked at 450°F (230°C) gas mark 8. for 25 to 30 minutes and then at 325°F (170°C) gas mark 3. for 13 to 15 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.
Preheat oven to 450°F. Smear the cut ends of the roast with the butter. Place the roast (ribs down) on the rack in the roasting pan. Sear the rib roast for 15 minutes at the higher oven temperature 450°F (230 °C) gas mark 8, then turn the oven to the lower temperature (325° F) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roast pan.
About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good digital thermometer). Cook until rib roast reaches an internal temperature of 120°F (55°C). Remove from oven, cover with aluminum foil, and let sit approximately 20 to 30 minutes. Remember, the roast will continue to cook as it sets. The temperature will rise to 125 to 130° F internal temperature (medium rare).
