How can a prime rib be cooked to perfection in a roaster?

Answer 1

Ask the butcher to remove the chine (backbone), if present, and to "pull the ribs" (cut between the rib bones and the rib meat) and tie the roast back together again, with the rib bones. These steps make the roast easier to carve.

Use a shallow roasting pan or baking pan large enough to hold the roast. Preheat the oven to 350F. Place the roast in the pan, bone side down. (If there are no bones, place the roast on a roasting rack with the fatty side up.) Do not add water. Do not cover the pan. If desired, rub the roast with minced garlic. Sprinkle with salt and pepper.

Place pan in oven and cook the beef, uncovered, until the internal temperature of the meat is 135G (for medium-rare) to 150F (medium). Remove from oven even though the roast is not completely done at this point. Approximate roasting time for a three-pound roast will be 1 hour for medium-rare or 1:20 for medium.

To test the internal temperature with an instant-read thermometer, remove the pan from the oven. Insert the thermometer deeply in the meat, away from bone and fat; allow about 10 seconds before removing to read and test in a second location to be certain of temperature.

Allow roast to stand at room temperature 10 to 15 minutes to complete cooking. This also makes roasts firmer and easier to carve.

The final temperature should be between 145F for medium-rare and 160F for medium. Check the internal temperature again in two locations to be certain that the meat is done according to your preference. Return the roast to the oven for further cooking, if necessary.

Carve by cutting across the grain of the meat. For a rib roast, this means crosswise, parallel with the "face" (cut edge) of the roast.

Answer 2

In order to cook a prime rib the best way, turn an oven to 375 degrees Fahrenheit. Put the prime rib and whatever seasonings into a roaster and put in the oven. Cook until the center reaches 165 degrees.