Favorite method for oven cooked prime rib?

This is my method.

Preheat oven to 500F. The roast should be at or close to room temp. Season roast. Place on rack in roasting pan. Place in oven, middle rack and cook for 5 minutes. Then reduce the temp to 200F and cook 1 hour per pound. Let roast rest for 15 to 20 minutes, tented, before carving. I find this method to work with many beef roast cuts.

This is our primary side dish to go with the prime rib for Xmas.

Recipe - Mushroom Bread Pudding
 

TastyReuben

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I used to do something similar, then I tried a reverse sear method outlined at SeriousEats, and I've done that twice now.

I really liked it, mainly because it frees up my oven for a bit longer to allow me to do my puds and roasted potatoes.

Prime Rib Roast Recipe
 

TastyReuben

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I'm staying right out of this discussion as I've never cooked prime rib - I think its known as rib of beef in the UK? epicuric will know.

Its dawned on me the only beef I've ever cooked is steak (rarely and rarely, if you see what I mean) and minced (ground) beef. :ohmy:
No worries, I've only ever cooked fish three times in my life, and each time, it was breaded and deep-fried. :)
 

JASOH1

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I'm staying right out of this discussion as I've never cooked prime rib - I think its known as rib of beef in the UK? epicuric will know.

Its dawned on me the only beef I've ever cooked is steak (rarely and rarely, if you see what I mean) and minced (ground) beef. :ohmy:
Prime rib is just basically several ribeyes not cut into steak. I have done 2-rib prime ribs and cooked it on the grill, treating it like a very thick steak. I have tried a variety of different methods for cooking an actual whole prime rib and they all turned out nicely. I like inserting garlic cloves into the meat before cooking and marinating it in a soy-based marinade. Once I did a dried soup mix package that was pretty tasty. It made a wonderful au jus.
 

JASOH1

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I'll eat fish and chips:

1. If I make it
2. If it's from a proper British/Irish chip shop
3. If it's from Long John Silvers

That's it. :)
You really can't screw up a good cod filet. Even at LJS. Although I doubt they change out their grease often, and I am sure you are using peanut oil and don't reuse after frying fish.
 

Backbay

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I put small slits in mine and insert small slices of garlic. I also make a rub of soft butter, olive oil, minced garlic and beef base paste which I slather all over the prime rib/standing rib roast. Cover and refrigerate overnight. Pull it out the next day before cooking and let it come to room temperature - usually takes a couple hours. Preheat the oven to 500 and bake uncovered for weight of the roast x 5. So for a 5 pound roast bake for 25 minutes. Then turn the oven off and leave sit in the oven for 1 & 1/2 hours. Don't open the oven door until the 1 & 1/2 hours are up. Comes out Med Rare. Can vary based upon oven insulation.

After reading CraigC's method, I am going to give that a try 😎
 

Burt Blank

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Supremely succulent and full of taste, but quite expensive over here -
My wife was the Meat and Fish specialist at Waitrose Chester. Christmas was great because when the doors shut the staff would pay a small % of the retail. I bought a second small chest freezer and a quality vacuum packer to cope.
CraigC my fav method was similar, you x the weight by 5 I think for the initial cooking time then switched the oven off ? My favorite way of eating rib, was cold rare with salad or a wholemeal bread sandwich with a hint of horse radish and a glass of Margaux.
Hot, with duck fat roasties and a glass of Margaux.
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