How to cook prime rib

6 Responses for "How to cook prime rib"

1. Chef Robyn December 6th, 2007 at 8:38 pm

   A Standing Rib Roast needs to be cooked in an oven at 325 degrees F. Bring to room temperature. A “whole” rib roast will be around 18 pounds and will slow roast for about 6 hours. Now remember this is only an estimate, because every oven is different, equipment is different, and so on. Keep a close eye on it. You will want to insert a meat thermometer into the meat (not near a bone). Take the meat out of the oven when the thermometer reaches 125 degrees F for medium rare. It is important to let your meat rest 30 minutes -45 minutes - since you have such a big roast I suggest 45 minutes.

   Here is a seasoning that I use and love. Season before placing the meat in the oven.

   1/4 cup of Salt
   1 tsp of Black Pepper
   1 Tbsp of Garlic Powder
   2 tsp of Fresh chopped Rosemary
   1 Tbsp of Worcestershire sauce

   Mix all the ingredients together, then add salad oil, you want the salt mixture to be the consistency of wet sand. Rub this all over the rib roast on the bottom, sides, ends, and top part.

   Place in a roasting pan with a rack if you have it. The meat thermometer I suggest is Taylor Analog Instant-Read Dial Thermometer. In the shopping section of our web site!

2. jusin welch December 17th, 2007 at 2:53 pm

   i was wondering about searing the meat in olive oil inside a dutch oven until i got a nice crisp on the out side and using the drippings as a burgundy sauce,then placing the rib roast in a propane grill and cooking it indirectly not a whole roast but half.my question is how long would i have to do that for it is 15lbs of meat.

3. Jenn Beisser December 17th, 2007 at 3:48 pm

   Wow Justin. We love your cooking concept. First off, you will not get a lot of drippings from the pan browning for this kind of meat. Plus, your browning will happen anyway in the grill even using an indrect method because of the dry heat of the grill. So skip the browning and place a pan underneath your roast to catch the drippings and for your burgundy sauce. Ok next is the indirect cooking method. How long will it take? You are looking at 5 hours and of course use your instant read thermometer. You’ll have good control over the temperature - shoot for 225-250.

   Here’s a link to a detailed post on how to grill a prime rib.

   How to Grill a Prime Rib

4. Kristina December 21st, 2008 at 5:59 pm

   Help! I am cooking a 15 1/2 pound prime rib roast bone in (6 bones). How many minutes per pound do i cook it to reach medium rare?

5. Jenn Beisser December 22nd, 2008 at 11:05 am

   Hi Kristina,

   Prime rib will cook to medium rare when the internal temperature reaches 130 degrees F. So, best bet is to use a meat thermometer. Assuming you are roasting your beef at 325 degrees and for such a large roast, you will want to estimate around 13-14 minutes per pound or a minimum of 3 1/2 hours. If you are not using a leave in thermometer, then start checking at 3 1/2 hours.

   For step-by-step directions, podcasts, recipes, and responses to FAQs please visit ChefsLine’s Prime Rib Cooking Guide.

6. Kevin Weeks December 22nd, 2008 at 11:47 am

   Kristina,
   Jenn is exactly right, and keep in mind that ovens and roasts so a thermometer is the only way to bu sure it’s cooked to the desired degree of doneness.

   Also, those meat thermometer with the big dial that you leave in the roast are notoriously inaccurate, so I recommend getting an instant-read thermometer or digital probe thermometer, then you can quickly check the roast in several places to be sure of the temp.

   Chef Kevin