How to cook prime rib?

Answer 1

The general rule with big high end cuts of meat is low and slow. Slow cooking reduces shrinkage. You'll need a meat thermometer, and they are worth it for serious meat cooking. There are a lot of ways to do prime rib. In general, rub it with seasoning and brown it. A gas grill works well for this if you have one. Some big pieces won't fit in a pan for stove top browning, but will fit on the grill. Foil wrap the browned piece of meat and include inside the aluminum anything you might want to have for flavor. Then into the oven. Hit the web and surf it for some tips and kinks. Take what you like and forget the rest. Keep it simple. Keep it all about the meat. A link to the USDA web site will help with cooking times and temperatures. Don't be afraid to lower the heat and go longer. You've got your trusty meat thermometer, right? The best from this kitchen to yours. Good luck. Oh, and one more thing. Bon appétit!

Answer 2

Part of the secret lies in the preparation. For large roasts like prime rib I will dry brine for 24-36 hours before cooking, allowing the roast to come to room temperature before cooking or grilling, and cooking at a low temperature.

With my recipe on TipsforBBQ.com I season a 4-rib roast with 1/2 tsp per pound. You can also add subtle herbs or seasonings. The flavors will be pulled in as the salt is dissolved with the moisture extracted from the beef and then re-absorbed. This will happen slowly over 24-36 hours while wrapped in the fridge.

1-2 hours before cooking allow the prime rib roast to come to room temperature. You can also use this time to apply additional herbs, dry or wet rubs for great flavor.

Insert an oven thermometer or a wireless digital thermometer in the center of the roast. Cook at 225-250°F for about 30 minutes per pound. This can be done in an oven, grill or smoker. Cook until the internal temperature is 10-15 degrees shy of your final desired temperature (Rare is 120-130, Med-Rare is 130-135, Medium is 135-140). To finish off the roast transfer to high heat to sear (directly over the fire, pan-sear or increase the oven temp to 500°F). This will only take a few minutes to sear the entire roast. Do this with the lid/door open as you only want to sear, not continue to cook. Once removed from heat the roast's carry-over temperature will continue to cook the roast for another 5-10 degrees.

Answer 3

Season the prime rib with cracked pepper and pressed garlic all over. Add a light coating of vegetable oil. Cover with foil and place in roasting pan

Heat your oven to 500 degrees. After oven reaches 500 degrees put in prime rib. Roast for 15 minutes, then turn oven off and leave the prime rib in the oven 13 minutes for every pound. Do not open the oven or you will lose the heat!!

You will now have a perfect medium rare Prime Rib Roast.

Answer 4

Well, the technique depends on whether you are heating a whole prime rib, or by the slice. Either way, take the meat out of the refrigerator well in advance of reheating, the meat will reheat more quickly and evenly if it is room temperature versus refrigerator temperature.

If you are doing it by the slice, start a skillet on the stove on low to medium heat, add a little butter, and gently cook one side of the beef. Don't flip, take out of the pan. The one side will be cooked more as well as reheated, but the top side can be warmed up through the residual heat in the meat after you remove it from the pan. If you have sliced the prime rib very thin, you could probably get away with putting it on the plate, and then adding hot au jus or gravy on it which would heat it up.

Answer 5

To have a delicious and tender prime rib, First, you have to start with the basics, making sure the meat you have purchased is high quality! Run it through the butcher if you have no experience with chopping meat. Afterwards, be sure to trim the fat, if not completely, then at least a little bit! Don't be afraid to marinade with some red-wine, or even some special kinds of rubs. And also: this rule applies for most meats: The longer you cook it, the more tender and delicious!

Answer 6

The easiest would probably be in a slow cooker with whatever spices or sauces appeal to you, just pop it in your slow cooker and set the timer then walk away. If by easy you mean quickest, then boil it and throw it on the BBQ or oven.

Answer 7

Prove your cooking chops by preparing a prime rib roast, which is actually easier than it sounds. Your friends and family will be impressed when you produce the perfect succulent prime rib. You just need a little kitchen know-how and a handy meat thermometer for delicious results. Count on feeding two people per rib.

What you will need

Prime rib roast with three to seven ribs2 tablespoons of butter at room temperatureMeat thermometerPan with two- to three-inch sides

Method

Remove your roast from the refrigerator two to three hours before cooking to allow it to reach room temperature. Cover loosely with plastic wrap.

Preheat oven to 450 degrees F, and pat the roast dry with a paper towel. Do not be dismayed by the layer of fat covering your roast; it will provide delicious flavor to the meat.

Apply butter to the cut ends of the roast.

Put roast into pan, bone-side down. Insert the meat thermometer so that the end is resting in the center of the roast.

Cook at 450 degrees F for 15 minutes to sear the roast.

Reduce heat to 325 degrees F. Allow about 13 minutes per pound to produce a rare roast and 15 minutes per pound for a medium-rare roast. Remember that these cooking times are only a guide. The shape of the roast and temperature of your particular oven will affect cooking time.

Consult the meat thermometer a half-hour before you expect the roast to be done. Cook to 120-125 degrees F for a rare roast. Roast to 130-135 degrees F for a medium-rare roast, and cook to 140-145 degrees F if you want a medium roast. Keep in mind that the temperature of the meat will rise 5 degrees after removal from the oven.

Let the roast stand for 15 to 20 minutes before carving. This will give the juices time to return to the center of the roast, enhancing the flavor and tenderness of the meat.

When serving your roast, keep in mind that the slices taken from the ends will be more done than those slices in the middle. Serve each diner according to individual preference.

Answer 8

lettuce - place a slice of prime rib on fresh leaves of head lettuce and place a few on top - microwave on medium until heated.

Answer 9

I need to know what is the best way to cook sliced prime rib?

Answer 10

Depends on thickness, and how done you want it.