Help! I need advice on Prime Rib How to!
 

I've cooked a Prime Rib before But! have been unsatisfied. So desided to check out the Web for Ideas!
Now I'm really confused, I found some Recipes for Prime Rib that say You can cook it starting at
550 degrees! 5 mins per pound. Like say a : 14 lbs prime would be- 14x5=70 divided 60=1hr 16min and as soon as the time goes off you turn Off your oven and leave it in for 2 hours never opening the oven door!!!
So this is my ??? Has anyone here on the QB done this???
Thanks to anyone who may help me with any suggestion. I want to have this for Christmas diner

I haven't done that, but do start mine at about 450 for about 15 mins. Then down to 350 and cook about 18 mins/lb and test with meat thermometer--remember it will cook a bit more once you take out of the oven. Good Luck!

you start it at a higher temp to seal in the juices-sear the meat---you would not want to leave it in at that high a temp for an hour---it would be charcoal when it came out---(my thinking)
after sealing in the juices-browning the outside-you turn down the oven and cook it to the correct temperature.
good luck-sounds good!

I forgot to say that on the 2 web sites there were lots of blogs from others who had tryed it all saying they were happy!

I do it this way also. I do put salt and dry mustard on the top, thats rib side up. I leave the thermometer in as we like ours med rare.Merry Christmas

I have friends who did the 550 degrees and the oven is then turned OFF --------------the prime rib looks just like from a high priced restaurant. Pink - juicy - cooked. It really is how chefs do it. DON'T OPEN THE OVEN DOOR - NO PEEKING THEY SAY. Your braver than me - I never try anything new on guests - I do tests first :-)

I have ccoked literally tons of Prime Rib in my lifetime. I am in the "food" industry. YES do cook at a high temp to seal or sear in the juices. I do not typically go as high as 550 , but use 500 as my starting point. I do this for approx 20 minutes to 25 minutes ( this is largely depending on the BTU's of the oven). ( note : the fat lip should be on top, bones on the bottom) Once you can see a the outer portion is seared or completely browned to about 1/8 inch deep . Leave the roast in the oven ... but turn it down to 250-275.. the temp will "drift" down to that point. This is now the slow cooking part . Cook till it reaches 135 on the meat thermeter. This will produce a rare to medium rare roast. Do not carve for at least 10 minutes . The temp will gently rise a bit higher ( rare is between 135 -140 ) , but the juices will be retained more with in the roast when carving. If you cook till 140 the roast will continue to cook and the results will be more medium/to medium well.
One note : cooking this method does produce less drippings for gravy, but there will be some shed during the carving. So use some type of carving pan that allows you to capture those juices for gravy or an au jus.
Retain the bones , as you may want to use them for soup.... they do make the best beef stock for french onion soup.

http://www.foodnetwork.com/recipes/p...ipe/index.html

This REALLY works. I've roasted 3 prime rib roasts this way and it's really foolproof. Absolutely no guess work. They were all wonderful. I'm making another one for Christmas dinner.

Be sure the roast is room temperature..........I think that's one of the secrets of success.

With the high price of beef, I'm scared to death that I'd ruin the roast. I only have prime rib once a year and it's at restaurant.