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I have done it this way several times- it really works. Use a shallow pan and leave it uncovered. The only thing is you cannot open the oven door! Everything else needs to be cooked on the stovetop.
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I roast mine at 325 beginning to end. Nothing but garlic salt. It's always delicious and my family loves it. Use a meat thermometer and cook it to your desired degree of doneness, about 30 min. Per pound. Prime rib is delicious on it's own and doesn't need a lot of froo fraw (I just made up that culinary term).
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I cook them just like Lori S. said but in my confection oven. Everyone loves them.
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We always use the recipe on the box of Morton's Kosher Salt. The salt crust keeps the roast juicy - and don't worry, it does't come out salty! We remove the prime rib from the oven @ 135-140 degrees to rest to get a med rare cut in the center, medium on the ends.
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2 years ago i did the same thing as you - searched and found the 550 instructions and figured what the heck i would try it... i did my math carefully and about 1 minute before the oven was to be turned off it started to smell - burnt... oh i was mad... after spending so much money on this and it was burning ARGGG... so i continued on let it go for the last minute and turned the oven off... i am proud to say i resisted the urge to peek (that was the hardest part LOL) when the 2 hours were up i pulled it out expecting it to be terrible OMG i was so surprised!!! it was perfect! absolutely perfect! For the first time i cooked prime rib at home and it tasted just like restaurant prime rib!!! I have used this technique several times on prime rib and even regular roast beef and wonderful every single time... I have played a little with the amount of liquid i add... i like au jus... so i add liquid to the pan... give it a try you will not be disappointed mmm i can hardly wait for my new years dinner now :-)
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I've done the oven off method with success. I really liked Pioneer Woman's searing technique and spices on this recipe: http://thepioneerwoman.com/cooking/2011/12/prime-rib/ I haven't tried it, but at least you could cook other things along with the roast.
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YUMMY!!! I think I smell prime rib now :)
Originally Posted by Lori S
(Post 4798425)
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. |
I have also used this method and got rave reviews, my guests still talk about my roast. Good luck and Happy Holidays!
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We celebrated Christmas on the 17th (kids and grandkids scatter on the 24th and 25th) so hubby cooked prime rib. He seasoned it with pepper, put it in a roasting pan on 450 for 15 mins and then turned it down to 325 for about 2 hrs. He kept checking the temperature. Then he made the gravy with beef broth and red wine. Yummy!!
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Originally Posted by Lori S
(Post 4798425)
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. |
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