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I start my rib roast at about 500 for 20-25 minutes and then set the oven to 300 and roast until thermometer is at 135-140. Always comes out great. Remember, that the roast should have been out of the refrigerator for about an hour to an hour and a half when you put it in the oven. Should take about 15 to 18 minutes per pound.
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Originally Posted by ckcowl
(Post 4798355)
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! Icon ... your math formula makes sense, though your math would be wrong ... 14 x 5 = 70 ... 70 divided by 60 would be 1 hr 10 minutes (not 16 minutes) ENJOY your roast! |
I was given a huge prime rib and have never cooked one before. Thank you for all the great tips and I guess I will be brave enough to cook it now!
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Prime Rib
Originally Posted by SouthPStitches
(Post 4798856)
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.
Heat oven to 500 degrees. Put prime rib in oven covered for 1 hour. After one hour, turn oven off and leave it in for 90 minutes. Comes out perfect. If you want it a little more done, leave in longer. No peeking while it is cooking. |
forgot to put in. This recipe is for a 10 pound prime rib
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Originally Posted by sewedie
(Post 4805122)
forgot to put in. This recipe is for a 10 pound prime rib
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